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Rice and Greens Gratin

CSA member Regina Garrell sent this recipe to me this week.  The original looks like so much work.   Regina simplified it for all of you, it looks delicious and will work with the share this week!

Boil 1 & 3/4 cups vegetable broth add 3/4 cup of Brown Basmati Rice stir and cover, cook on low heat until  tender, about 40 minutes.

Then mix with 15 oz Ricotta and ¼ cup Parmesan

While rice is cooking, Cook 2 minced garlic cloves in a Tablespoon of olive oil until tender

Add chopped stems of a big bunch of greens cook until tender

Add chopped greens, steam until wilted

Add chopped Italian herbs from your garden, anise, parsley, basil, oregano

Mix the greens with the rice, top with ½ cup breadcrumbs and ¼ cup Parmesan

Pour into a 1 qt. oiled casserole Bake 25 minutes @ 350

Yumm. Feels like healthy comfort food.


From: Vegetarian Times, adapted by Regina Garrell







Lodi Apple Summer Salad

Toss together:
1 bag of mixed salad greens, washed and dried
½ cup of walnuts, toasted
1 bunch radishes, washed and sliced
3 Lodi apples, washed, cored, and diced, tossed with 1 TBSP. lemon juice

In a food processor, mince a handful of parsley.
With the processor running, add:
¼ cup walnut oil
1/3 cup apple cider vinegar
salt and pepper to taste
Adjust seasonings to taste. Spoon over salad. Enjoy!


From: Pietree Orchards




Salami and Brussels Sprouts Pizza

5 tablespoons olive oil, plus more for the baking sheet
1 pound pizza dough, at room temperature
1/2  pound Brussels sprouts, very thinly sliced
2 ounces sliced salami, cut into quarters
1/2 pound mozzarella, grated (2 cups)
kosher salt and black pepper
3 tablespoons fresh lemon juice
4 cups mixed greens (3 ounces)
crushed red pepper, for serving

Heat oven to 450° F with the bottom rack set in the lowest position. Lightly oil a large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet; brush with 1 tablespoon of the oil.
In a large bowl, toss the sprouts, salami, and mozzarella with 1 tablespoon of the remaining oil and ½ teaspoon each salt and black pepper; scatter over the dough. Bake until the mozzarella has melted and the crust is golden brown, 12 to 15 minutes. Drizzle with 1 tablespoon of the lemon juice.In a large bowl, toss the greens with the remaining 3 tablespoons of oil and 2 tablespoons of lemon juice and ¼ teaspoon each salt and black pepper. Serve with the pizza and red pepper, for sprinkling.




Macoun Apple and Gorgonzola Salad

4 to 6 oz. Gorgonzola cheese; roughly chopped
1 lb. baby salad greens
1/8 to 1/4 cup toasted pine nuts
2 to 3 Macoun apples; sliced
1 small red onion; thinly sliced
2 to 3 strips of duck or turkey bacon; crispy fried and cooled; roughly chopped
The juice of one lemon
olive oil
Fig or balsamic Vinegar
Salt and fresh black pepper; to taste

Place the first six ingredients plus salt and pepper in a large bowl. Gently toss. Allow guests to dress their own salad with the rest of the ingredients.


Spring Greens with Parmesan and Lemon

4 cups spring greens
½ cup shredded parmesan cheese
¼ c slivered almonds
2 T roasted garlic cloves or more to taste
1 T shredded lemon zest
2 T  extra virgin olive oil
1 T fresh lemon juice
Sea Salt and freshly ground pepper to taste

Combine the greens the cheese the almonds,  and the zest in a large bowl and set aside.  Combine oil and lemon juice and roasted garlic in a small bowl; whisk vigorously with a fork until smooth.  Season to taste with salt and pepper. Pour prepared vinaigrette over greens; toss gently with hands to coat. Serve immediately.

From:  The Organic Authority

Lamb Burgers with Mint Yogurt Sauce

1 cup plain yogurt
1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
1 teaspoon fresh lemon juice
1 garlic clove, halved lengthwise
1 1/2 lb.  ground lamb (not lean)
1/3 cup minced fresh parsley
1/4 cup minced onion
3/4 teaspoon salt
1/8 teaspoon ground allspice
4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 oz. salad greens (3 cups)

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. While the grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).

Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.

Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.

Toss together salad greens, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.
Cooks’ note: •Burgers can be grilled in a hot lightly oiled well-seasoned large ridged grill pan over moderately high heat, turning over once, 9 to 10 minutes total.

adapted from: gourmet magazine

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