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Posts Tagged Rosemary

Broccoli Rabe and Cannellini Soup

1 medium onion, thinly sliced
3 T. olive oil
4 cloves of garlic, pressed
2 cups chicken stock or water
2 cups roughly cut broccoli rabe
15.5 ounce can of Cannellini beans, rinsed and drained
2 t. fresh lemon juice or red wine vinegar
A bay leaf
2 t. minced fresh rosemary
1 t. dried basil, or 1 T. fresh basil, minced
Salt and pepper to taste
Curls of parmesan cheese to garnish

Heat the olive oil in a saucepan, then toss in the onions and garlic and stir, with the heat on medium.  When the onions have softened, add the chicken stock or water, the broccoli rabe, the beans, and the lemon juice and herbs.
Cook on medium for approximately 20 minutes, stirring gently every so often. Check for salt and pepper, and serve piping hot with the curls of Parmesan.













White Bean Soup with Quinoa, Spinach, and Shiitakes

Servings: 6

1 pound dry cannellini beans
1 tablespoon canola oil
1/3 pound shitake mushrooms, stemmed and sliced
1 tablespoon olive or canola oil
1 large onion, leek, or other slicing allium, sliced into thin rings
1/2 cup dry white wine (optional)
2 teaspoons freshly chopped rosemary
1/2 cup quinoa
10 ounces washed fresh spinach, chopped (about what your csa bag is this week
salt and pepper to taste

Place the cannellini beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse the beans before using.

Heat 1 tablespoon of the canola oil in a large pot over medium heat. Stir in the mushrooms, and cook until they soften and begin to give up their juices, about 4 minutes. Remove the mushrooms from the pot, and set aside. Heat the remaining tablespoon of canola oil in the pot, and stir in the sliced onions. Cook and stir until the onions have caramelized to a dark brown, about 15 minutes.

Pour in the wine and rosemary, and bring to a boil over high heat. Once boiling, add the drained beans, and enough water to cover the beans by 1 inch. Return to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.

Stir in the cooked mushrooms and quinoa; continue cooking until the beans and the quinoa are tender, about 20 minutes more. Remove from the heat, and stir in the spinach leaves until wilted. Season to taste with salt and pepper before serving.


Arugula Salad with Grilled Peaches, Crisp Pancetta, Goat Cheese, and Pine Nuts

Serves 4

•    4 oz. thin pancetta slices
•    2 large peaches, cut in half, pits removed (if using cling peaches, cut in half around the pits)
•    1 Tbsp. olive oil
•    8 cups small arugula leaves, cleaned and dried. Tear into smaller pieces if leaves are large.
•    1 cup pine nuts, toasted
•    4 oz. goat cheese, crumbled

For the vinaigrette:
•    1 tsp. Dijon mustard
•    1 Tbsp. honey
•    1/2 very ripe peach, diced
•    1/4 cup white balsamic vinegar
•    1 Tbsp. chopped fresh rosemary leaves
•    Salt and black pepper
•    1/2 cup olive oil

1.    Preheat oven to 300 F and preheat the grill to medium-high.
2.    Place pancetta on a baking pan and bake in oven until crisp.
3.    Remove pancetta from pan and drain on paper towels.
4.    Toss the peaches in the olive oil to coat and place them on the hot grill, flesh side down.
5.    Let cook for a few minutes undisturbed, until there are good grill marks, and then gently turn over.
6.    Cook the other side of the peaches for another few minutes until the grill marks are prominent.
7.    Remove the peaches from the grill and set aside.
8.    For the vinaigrette, place everything except the olive oil in the cup of a blender.
9.    Turn the blender on and slowly drizzle in the olive oil until it is incorporated.
10.    Adjust seasoning as needed.
11.    Place the arugula and pine nuts in a large salad bowl and toss with enough dressing to coat evenly.
12.    Divide the arugula among the plates and top with the goat cheese, pancetta and grilled peaches.
13.    Top the salads with a touch of fresh ground black pepper.


From: Chef 2 Chef

Slow Roasted Green Beans with Herbs

2 1/2 pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise
6 large garlic cloves, each cut lengthwise into 4 slices
1/2 cup olive oil
2 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper

Preheat oven to 375°. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.

Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)

Adapted from: Bon Appetite


Beet Rosti with Rosemary

Many thanks to our CSA member Virginia McDonnell for sharing this recipe with us.

An incredibly sweet, colorful side dish, it is also good with carrots, parsnips, rutabaga, kohlrabi, sweet potatoes, turnips.


about 1 ½ lbs. beets

1 tsp. coarsely chopped rosemary

1 tsp. salt

¼ c. all-purpose flour

2 tbsp. butter


1.  Trim and peel beets.  Grate in food processor or by hand.  Put a medium to large nonstick skillet over medium heat.


2.  Toss the grated beets in a bowl with the rosemary & salt, then add about half the flour; toss well, add the rest of the flour and toss again.


3.  Put the butter in the skillet and heat until it begins to turn nut brown.  Scrape the beet mixture into the skilled and press it down with a spatula so that it fills the pan.  Adjust the heat so that the pancake sizzles without burning and cook, shaking the pan occasionally until the bottom is nicely crisped, 6-8 minutes.  Slide the cake out onto a plate, top with another plate, invert the 2 plates and slide the cake back into the pan.  Continue to cook, until the second side is browned, another 6-8 minutes.  Cut into wedges, sprinkle with more salt if you like, and serve.


From: How to Cook Everything, Mark Bittman



Minestrone Soup

Minestrone soup is one of my favorites.  My recipe changes all the time.  The original recipe is from Good Housekeeping Illustrated and then it changes depending on what I have on hand.

2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
1/4 teaspoon red-pepper flakes
1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
Coarse salt and ground pepper
1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
1 can (15 ounces) cannellini or kidney beans rinsed and drained
1 can (15 ounces) chick peas, rinsed and drained
1/2 pound green beans, trimmed and cut into 1-inch pieces
6 cups home-made vegetable broth
1 medium zucchini cut into cubes
1 garlic clove, minced
1 bunch of cleaned fresh spinach, tear leaves (optional)
Parmesan, for serving

In a Dutch oven or stock pot, gently heat oil.  Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.

Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, beans, and 6 cups vegetable broth, bring to a boil. Stir in green beans.

Reduce to a simmer, and cook for 15 minutes, add the zucchini and simmer until all of the vegetables are tender.   Add the spinach and simmer for 8-10 more minutes. Season with salt and pepper; stir in garlic.  Serve garnished with Parmesan and a little chopped basil.

Serve with Focaccia.


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