Call us (908) 879-7189

Posts Tagged broccoli

Tomato and Broccoli Galette

From your share:
4 plum tomatoes or 2-3 tomatoes from the share halved and seeded
4 cups of broccoli florets

From your kitchen:
3 cloves garlic, sliced
1 Tbs. chopped fresh oregano
1/2 small onion, sliced (1/2 cup)
4 tsp. olive oil
1 12-oz. pkg. prepared whole-wheat pizza dough, at room temperature
1/4 cup prepared pesto
1/2 cup shredded Fontina cheese


Preheat oven to 450°F. Line baking sheet with foil. Place tomato halves cut side up on baking sheet. Insert 2 slices of garlic in each tomato half; sprinkle with oregano. Roast 30 minutes.

Toss together broccoli, onion, and oil in baking dish. Roast 20 minutes, or until tender. Cool 10 minutes.
Roll dough into 10-inch circle. Transfer to baking sheet coated with cooking spray or lined with parchment paper. Spread pesto on crust; sprinkle with cheese. Top with vegetables, leaving 2-inch rim. Fold 1 inch of crust edge inward. Reduce oven temperature to 375°F; bake 40 minutes, or until golden.


From: Vegetarian




Cheddar Broccoli and Chicken, Stuffed Baked Potatoes

From your share:
3 russet potatoes, washed and dried
2 cups cooked broccoli

From your kitchen:
2 tablespoons olive oil
3 tablespoons kosher salt
2 tablespoons salted butter
2 tablespoons cornstarch
1 1/4 cup low fat milk
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
1/8 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 cup shredded white sharp cheddar
3 slices American cheese
1 1/2 cups cooked chicken breast

Preheat oven to 425 degrees.
In a large bowl, toss the potatoes with the olive oil and salt to coat. Place the potatoes directly on the baking rack and bake for 50-60 minutes or until done. While the potatoes are cooking, melt the butter in a medium sauce pan and whisk in the cornstarch. Cook the mixture until it starts to turn golden and then slowly whisk in the milk. Stir in the garlic powder, nutmeg, salt and pepper. Cook the mixture until it begins to thicken, approximately 3-4 minutes. Add both cheeses and stir until smooth.

Transfer the potatoes to a serving platter and slice down the middle being careful to not cut all the way through. Pinch the sides of the potato at each end of the slit and press to open. Season the inside of the potato with salt and pepper if desired. Stuff the potato with the chicken and broccoli and top with cheese sauce.

Serve immediately.






Bill’s Broccoli-Cauliflower Fritters

This recipe comes from Maggie’s dad, Bill Callahan. A family favorite!

What you’ll need:

From the share:
1 head of cauliflower
1 head of broccoli

From your kitchen:
3 eggs
1 1/2 cup of flower (all purpose works, gluten free was used in this recipe)
1 1/2 cup of milk
salt, peppers, paprika, and garlic
salt to taste


What you’ll do:

Process your broccoli and cauliflower in a food processor until finely mixed.

Mix in beaten eggs, milk, flour, and desired amount of seasoning and work into a thick batter.

Coat a pan with cooking spray, and on medium heat, melt a few pats of butter.

Scoop a few patty sized amounts of batter into your pan and cook until golden brown on either side.



Broccoli Apple Soup Recipe

From your share:
1 large bunch of broccoli (about 3 heads with stems)
1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped

From your kitchen:
3 Tbsp. butter
1 cup of thinly sliced or finely chopped yellow or white onion
1 cup of unfiltered apple juice or apple cider (not hard cider)
3 cups of chicken stock
2 strips of lemon peel

From your garden:
4 sprigs of lemon thyme or thyme
1 Tbsp. chopped fresh chives for garnish

Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).

Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.

Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, and reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.

Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.
Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.







Basil and Potato Frittata

From the share:
1-  1 1/2 cups chopped and cooked asparagus, spinach, zucchini, or broccoli

From your garden:
1 cup chopped fresh basil leaves

From your kitchen:
8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced potatoes
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere or Swiss cheese, grated or a mix of parmesan and Swiss
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Preheat the oven to 350 degrees F.  Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and sauté them for 10 to 15 minutes, until lightly browned and cooked through, turning often.Melt the remaining 5 tablespoons of butter in a small dish in the microwave.  

Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture. 

Add the steamed or precooked vegetables up to 1 ½ cups.   Pour the egg mixture over the potatoes and place the pan in the center of the oven.

Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.  







Broccoli Potato Quiche

Many thanks to Caryn Pollock for sharing this recipe with us this week.

2 large potatoes peeled
2 cups of chopped fresh broccoli
1/4 cup milk
1/4  teaspoon salt
1 Tablespoon Olive oil
1/2  onion chopped
1 cup shredded cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Preheat the oven to 350

Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm
About 15 minutes, drain. Meanwhile place broccoli in a steamer over 1 inch of boiling water and cover and steam until tender and firm. 2-6 minutes.  Drain and set aside.

Mash the potatoes with milk and salt

Brush a deep 9” pie dish with olive oil and press potatoes into the pan.

Brush with remaining olive oil and bake for 30 minutes or until lightly browned.

Arrange onions, broccoli and cheese in the potato crust

Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over the broccoli and cheese

Bake in a preheated oven for 30-40 minutes until slightly puffed and cooked throughout.

Allow to cool for 10 minutes before serving.



Page 1 of 512345

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions