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Posts Tagged garlic

Eggplant Steaks with Chickpeas

From the share:
1 large eggplant
2 garlic cloves, minced

From your garden:
2 tbsp. fresh oregano or 2 tbsp. parsley

From your kitchen:
1 tbsp. balsamic vinegar
1 tbsp. tamari soy sauce
1/4 tsp. black pepper, freshly ground
2 tbsp. olive oil
1 (15 oz.) can chickpeas, drained
4 oz. feta cheese, crumbled
1/2 cup black olives, pitted
2 medium tomatoes, diced
Salt and pepper
4 (6 1/2 inch) pita bread
4 tsp. balsamic vinegar

To make the Balsamic Marinade:
combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.

Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.  

To make the Eggplant steaks:
Cut the eggplant lengthwise into four 1/2 slices to resemble steaks. Brush the steaks with the marinade.  Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate. 

Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again. Toast or grill the pita bread, cut into pie-shaped wedges and set aside.   Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedges on the plate, and serve.



Fresh Green Beans with Garlic

From the share:
1 lb. fresh green beans
1 small onion, thinly sliced
2-3 cloves garlic, chopped or even a little more!

From the garden:
1 Tablespoon fresh thyme or fresh oregano

From your kitchen:
2 teaspoons butter or 2 teaspoons olive oil
Cayenne pepper
Hazelnuts (or your favorite)

Trim beans, boil for 4 or 5 minutes until tender crisp- Drain. 

In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat garlic may get golden brown, do not allow to burn.  Stir occasionally until onion is just tender Stir in beans, thyme salt and cayenne, Heat through. 

Add nuts just before serving. From:




Chicken with Lemon-Basil Sauce

3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per- side. Transfer chicken to platter; tent with foil.

Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes.

Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve.

Spoon sauce over chicken. 






Sweet Pepper and Lentil Soup

2 Tablespoons olive oil
1 onion, or 2 leeks, chopped
3-5 cloves of garlic, chopped
1 teaspoon freshly purchased paprika or smoked paprika
1-3 sweet peppers, depending on their size, seeded and finely chopped
1 cup dried brown or black lentils, picked over and rinsed
5 cups broth or water
S & P to taste (at least an entire teaspoon of salt for this one)

1-2 Tablespoons champagne or sherry or rice vinegar to finish the soup

Cook the onion in 1 Tablespoon oil over medium heat in a skillet until the onion/leeks begin to soften.

Stir in paprika and allow it to cook for about a minute more.

Add the chopped sweet pepper and cook for another 2-3 minutes, until everything begins to soften. Scrape all this into a slow cooker. Add the lentils and broth (or water) and stir to combine.

Cover and cook on low until the lentils are completely soft, 7-9 hours. Season the soup with S & P (more salt if you used water, less if you used purchased broth), and last Tablespoon olive oil.

Stir in 1 Tablespoon of one of the vinegars, adding more if needed. Serve hot.


Adapted from: Not Your Mother’s Slow Cooker Cookbook by Hensperger and Kaufmann



Garlic Shrimp with Chervil

2 tablespoons olive oil
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 pound medium raw shrimp, peeled and deveined
salt to taste
1 tablespoon lemon juice
1 tablespoon dry white wine
2 tablespoons fresh chervil, chopped


Heat olive oil in a skillet and add garlic. Sauté until garlic is softened but not brown, about 2 minutes.

Add red pepper, shrimp and salt and cook for about 2 minutes. Turn shrimp and continue cooking until shrimp becomes opaque, about 2 minutes longer.

Add the lemon juice and wine, stirring through the shrimp to blend, and cook about 1 minute longer.

Divide into 4 servings and sprinkle each with chervil. Accompany with thin slices of oven-toasted Italian or French bread.  Makes 4 servings.

From: NDSU Extension Service




Steamed Tilapia & Collard Greens

2 bunches of collard greens (or mustard greens or kale)
2 cups chicken or vegetable broth
1 tablespoon olive oil
1/2 an onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 pounds of tilapia filets

Boil the greens in broth for 10 minutes. Drain the greens but reserve 1 cup of the liquid.

While the greens are boiling, sauté the onions and garlic in olive oil over medium heat until the onions are clear. Stir in the boiled greens and spices.   Arrange tilapia filets on top of the greens and pour the reserved liquid over the fish.  Cover and steam/simmer on low heat for 10 minutes until the fish is flaky.





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