Call us (908) 879-7189

Posts Tagged scallions

Lamb and Summer Savory Meatballs

1/2 lbs. ground lamb
1/2 cup breadcrumbs
1/2 a cup milk
1/2 tsp salt
1 cup scallions (spring onion) greens, chopped
2 cloves garlic, grated (wait till the last minute to do this)
2 Tbsp. chopped fresh summer savory
2 Tbsp. pomegranate molasses
1 egg
1/3 cup of pine nuts

Pour the milk onto the breadcrumbs and let them absorb the liquid. In a large bowl combine all the ingredients and mix very well with your hands (grate the garlic over the meat just before mixing). Heat up a heavy bottomed pan, and start forming the mixture into small ping pong balls. Fry in olive oil until brown on one side, flip, brown and remove to a plate when cooked.

Cook in three or four batches and don’t over crowd the pan or it will lose heat and you’ll get grey, steamed meatballs.

Serve the irresistibly brown meatballs at room temperature with a garlicky yogurt.


From: 66 squarefeetfood




Turnip Slaw

1 pound kohlrabi (about 2 small heads, leaves included)
1 medium turnip (about 8 ounces), peeled and quartered
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
2 scallions, thinly sliced

Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.

Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip.

In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat.

Let stand at least 15 minutes.





Leek Fritters

2 pounds leeks, pale green and white parts only (or use 1 pound leeks and 1 pound cooked vegetables like carrots, potatoes, summer squash, beets, zucchini)
2 scallions, trimmed, halved lengthwise and thinly sliced
¼ cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
Pinch cayenne
1 egg
Vegetable oil, for frying

½ cup sour cream
1 tablespoon freshly squeezed lemon juice
Pinch freshly grated lemon zest

Fill a pan or a bowl with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into 1/4-inch strips. (If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.)

Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel.  Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir.

Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven.  Repeat with remaining leek mixture, adding oil and adjusting heat as needed.

When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top.






Quinoa, Apple and Almond Salad with Honey Lemon Mint Vinaigrette

Serves: 3-4 Servings

3 cups cooked quinoa
¼ cup scallions, sliced thin
1 granny smith apple, diced
½ cup dried cranberries
¼ cup almonds, toasted, rough chopped
Honey Lemon Mint Vinaigrette
3 tablespoons honey, preferably mild such as wildflower
2 tablespoons fresh mint
¼ cup lemon juice
3 tablespoons warm water
¼ cup extra virgin olive oil
salt, black pepper to taste

In a small mixing bowl or blender, whisk together the honey, lemon juice, olive oil, mint, and warm water. Season to taste with salt and pepper.  Combine cooked quinoa with apples, toasted almonds, scallions and dried cranberries.  About 30 minutes before serving drizzle with ½ cup prepared vinaigrette and toss to combine. Serve cold or at room temperature.

Asian Cole Slaw Recipe

1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will wilt.

from: Food

Avocado Bacon Ranch Deviled Eggs

Recipe yields 1 1/2 dozen deviled eggs

9 hard cooked eggs
1 1/2 avocados peeled and pitted
2 tbsp. of ranch dressing
1 tbsp. of sour cream
2-3 scallions chopped
The juice of one lime 
Pinch of salt
4 slices of cooked extra crispy bacon

Peel and slice eggs length wise. Remove yolks and place in them in the bowl of the food processor. Set egg whites aside.  Add the remaining ingredients except the bacon… set that aside.  Pulse the filling until it is smooth,  add more ranch dressing or sour cream if the filling is too dry.  Pipe filling into egg whites and top with bacon crumbles.

From: Huffington Post



Page 1 of 612345...Last »

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