Grilled Beet Sliders with Guacamole and Mango Salsa (by LoveBeets.com)

An awesome recipe by LoveBeets.com!

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Ingredients:

Beets and slider buns

Guac: 1 large ripe avocado, lime juice, jalapeño, sea salt, red onion, garlic, grape tomatoes

Salsa: Peach, red onion, lime juice, jalapeño

1. Add all of the ingredients for the guacamole into a small bowl and mash using a fork until it reaches desired consistency. Cover and refrigerate until ready to use!

2. Add all of the ingredients for the peach salsa to a bowl and stir well, refrigerate until use as well.

3.Preheat the grill to medium-high and spray it with cooking spray.

4. Slice beets into 1/2 inch thick rounds and lightly brush or spray both sides with olive oil.

5. Grill beet slices for 2 to 3 minutes per side, or until charred and hot!

6. Lightly spray or butter the slider buns and grill until they reach desired crisp (usually about 2 minutes).

7. Assemble sliders by adding desired amount of guacamole and salsa to each slider and place on the toasty buns!

8. Enjoy and feel free to send me a picture of them if you make it and love it!

**Beets, jalapeños, garlic, lime, peach, avocado, red onion, and pink himalayan sea salt can all be bought at Dreyer Farms!**

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Wilted Escarole Salad (WHAT ESCAROLE IN SOMETHING OTHER THAN SOUP??)

By our Cranford famous Chef Michele!

Wilted Escarole Salad Ingredients:

  • 1⁄2 loaf any style bread (about 8 ounces), crust removed, cut into 1″ pieces (about 5 cups)
  •  10 tablespoons Extra Virgin Olive Oil, divided
  • salt, freshly ground pepper
  • 2 garlic cloves, coarsely chopped
  • 1–2 anchovy fillets packed in oil
  • 1/4 teaspoons crushed red pepper flakes
  • 2 tablespoons (or more) white balsamic vinegar
  • 1 large head escarole, outer leaves removed, inner leaves torn into large pieces

Instructions:

Preheat oven to 350°F. Toss bread and 5 tablespoons oil in a large bowl. Spread on a large baking sheet, evenly; season with salt and pepper. Toss the Bread occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.

Meanwhile, heat remaining 5 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.

Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.

Enjoy!

Tuscan Kale Salad

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Dr. Andrew Weil

This traditional Tuscan salad is made with strips of Italian black kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pep- per flakes, grated pecorino Tuscano cheese and bread crumbs. These bright, refreshing flavors combine to bring the sunny taste of Italy to your table.
Ingredient List:
– 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
– Juice of 1 lemon
-3-4 tablespoons extra-virgin olive oil
– 2 cloves garlic, mashed
– salt & pepper, to taste
– hot red pepper flakes, to taste
– 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
– 1/2 cup freshly made bread crumbs from lightly toasted bread

Directions:
1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
2. Pour over kale in serving bowl and toss well.
3. Add 2/3 of the cheese and toss again.
4. Let kale sit for at least 5 minutes.
5. Add bread crumbs, toss again, and top with remaining cheese.

Eggplant Parmesan Boats w/ Chicken Sausage

SkinnyTaste.com

Ingredients
– 2 medium eggplants, stems trimmed & halved lengthwise
– 3 links Italian Chicken Sausage, casings removed
– 1/2 small onion, finely diced
– 2 cloves garlic, crushed
– 1 1/3 cups crushed tomates
– 5 basil leaves, chopped (plus more for garnish)
– S&P to taste
-1/2 cup of shredded mozzarella (available at the farm)
-4 tsp grated Pecorino Romano

Directions
1. Preheat the oven to 400 degrees.
2. Bring a large pot of water to a boil.
3.Hollow out the flesh of the eggplant to create a boat using a melon baller or small knife, leaving a 1/2 inch of the skin all around to create a shell.
4. Roughly chop the scooped out egg- plant flesh.
5. Drop the eggplant into the boiling
water and cook 3 minutes (poking it with a spoon so they stay submerged). Remove with a slotted spoon and set
them on paper towels on the counter.
6. Meanwhile, brown the sausage in a large skillet over medium-high heat,
breaking the meat up while it cooks into smaller pieces. Add the onions and
garlic and cook on a med-low heat for about 2-3 minutes, until onions are translucent. Add 1 cup chopped egg- plant and cook about 2-3 minutes. Add 1 cup crushed tomatoes, season with salt and pepper and cook 2 to 3 minutes. Remove from heat and stir in fresh basil.
7. Pour 1/3 cup of crushed tomatoes on the bottom of a 9 X 12 baking dish and place the eggplant boats on top. Season
the eggplant with the salt and divide the sausage and sauce evenly among the 4 eggplant boats.
8. Top each with 2 tablespoons of shredded mozzarella cheese and 1 teaspoon of Pecorino Romano cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Then enjoy this delicious and healthy dinner!

Cold Radiatorre with Arugula, NJ Tomato Sauce, and Mozz

Week 1 sample by Chef Michele

Ingredient List:

  • 1 lb Radiatorre pasta cooked to packaged directions and cooled
  • 1/2 can of jersey fresh tomatoes
  • 2 cloves of garlic minced
  • 1 shallot minced
  • 1/4 cup EVOO
  • 1 bunch of asparagus cut on a diagonal into half inch pieces
  • 12 small cherry tomatoes cut in half
  • 1 1/2 cups Mozzarella use cubed-log pre-sliced is ideal makes cubing easier
  • 1/2 bunch basil chopped

Directions:

    1. Sauté shallots and garlic in 1/4 cup of EVOO for 2 minutes.
    2. Add 1/2 can of tomatoes.
    3. Salt and Pepper to taste.
    4. Cook for 1/2 hour, then allow to cool.
    5. Sauté asparagus into EVOO. S&P to taste. Cook for five minutes.
    6. Remove from heat and cool. Combine all ingredients including pasta into a large bowl.
    7. Add more S&P and EVOO to taste.
    8. Refrigerate for at least an hour to over-night. Serve at room temp. and sprinkle with grated cheese & fresh chopped basil.

Best Potato Kale (or Spinach) Soup

Our Chef Michele Bovasso

Ingredient List:

  • 4 cups veggie or chicken stock
  • 6 medium Yukon or Russet potatoes-cubed
  • 2 cloves minced garlic
  • 1 small onion chopped
  • 1 bunch kale-stems removed, chopped
  • 3 TB Oil
  • S&P to taste

Directions:

1. Sauté onion & garlic until translucent- about 10 minutes

2. Add stock and cubed potatoes
3. S&P to taste
4. Reduce heat to med-low cover
5. Cook until potatoes are fork tender
6. Remove from heat and blend in blender or use an emersion blender

7. If using blender after the mixture is blended return to pot

8. Add chopped kale or spinach and cook

9. Spinach only needs a minute while Kale can cook for 10 minutes

10.  You can add cream about 1/4 warm cream to this dish to make it a real decadent treat if you don’t mind the added dairy.

 

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This lovely photo is brought to you by Eileen Nahaczewski! Glad you enjoyed the recipe!

Beet Crostini w/ Goat Cheese & Honey

Gimmesomeoven.com

Ingredient List:

  • 1 baguette, sliced thin
  • 4 med. Beets peeled & diced
  • 2 TB EVOO
  • 4 ozs goat cheese
  • 3 TB milk or cream
  • 2 cups arugula
  • Honey for drizzling

Directions:

1. Toss beets in oil. Roast in preheated 425 degree oven for 25-30 minutes or until tender when pierced w/ fork.

2. Lower oven to 350 spread bread on bak- ing sheet and toast 10-15 mins & cool.

3. Whisk goat cheese & milk,. Spread a dollop of this mixture on toast, then top with arugula 1st then beets then drizzle generously w/ honey and enjoy!!

Crockpot Stroganoff with Swiss Chard

Paleonadime.blogspot

Ingredient List:

  • 1 1/2lbs stew meat
  • 1 onion, diced
  • 10 oz package of sliced mushrooms
  • 2 TB Worcestershire sauce
  • 1 TB Ketchup
  • 1 1/2 cups beef broth
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/3 cup almond meal
  • 4 TB water
  • 3/4 cup plain yogurt (or sour cream)
  • 1 TB arrowroot powder to thicken sauce (optional)
  • 2 cups Swiss chard chopped

Directions:

1. Add the onion, meat, garlic powder, S&P to the crockpot. In a separate bowl mix together the Worcestershire, ketchup & beef broth & pour over the meat . Stir to combine. Cover & cook on low for 7-8 hours.

2. About 30 minutes before serving, mix to- gether the almond meal and water, and add to the crockpot. Add the mushrooms and chard, and 1/2 cup of yogurt. Right before serving, mix in the last 1/4 cup of yogurt. If your sauce needs some thickening, add up to 1 TB of arrowroot powder, and stir well to combine making sure not to leave any lumps!

3. Serve over spaghetti squash or grated cauliflower (go back to this recipe in the fall) for a Paleo diet for everyone else you can use the radiator or favorite cut of pasta…again Paleo’s would use a rice or quinoa pasta!

Arugula and Radish Pizza

Cooking Light & 2013’s favorite farm pizza

*For those of you who did NOT give this a whirl last year take my advice MAKE IT!!! We had posts on FB and people coming back for more dough and other ingredients to make it again!

Ingredient List:

Pizza Dough Rolled out into a 12” circle and prebaked

  •  2 TB EVOO
  •  1 1/2 cups shredded chicken breast
  • 1/3 cup ricotta cheese
  •  1.5 ounces crumbled goat cheese about 1/3 cup
  • 1/2 tsp of fresh ground black pepper
  • 1/4 tsp crushed red pepper
  • 2 TB white wine vinegar
  • 1 tsp Dijon mustard
  • 1 1/2 cups arugula
  • 1/2 cup VERY thinly sliced radish

Directions:

1. Place baking sheet in oven & preheat to 475 (keep baking sheet IN OVEN as it preheats)

2. Brush crust with 1 TB olive oil; top pizza evenly with shredded chicken & ricotta cheese. Sprinkle w/ goat cheese, black pepper & red pepper. Carefully place pizza on preheated baking sheet at 475 for 10 minutes.

3. Combine white wine vinegar, remaining 1 TB olive oil, and Dijon mustard in a medi- um bowl, stirring with a whisk. Add aru- gula & radish slices, toss to coat. Top pizza with arugula/radish mixture.

4. Slice into 8 wedges and DIG IN!!!

Ravioli with Swiss Chard in Brodo

Food52.com SERVES 2

Ingredient List:

  • 12 Ravioli (Casa Di Trevi)
  • 1 bunch Swiss Chard or other tender green- washed and chopped
  • 3 TB Olive Oil
  • 1 shallot finely chopped
  • 1/4 tsp red chili flakes
  • 1 cup tomato, chopped (you can use cluster tomatoes also)
  • 1.5 cups white wine
  • 1-2 TB butter

Directions:

1. Bring pot of water to boil for ravioli

  1. Heat large pan over medium heat, add 2 TBs olive oil and Swiss Chard, season with S & P, sauté until tender, about 3-4 min. Re- move from pan and set aside.

  2. Heat sauté pan over medium heat and add 1 TB olive oil . Sautee shallots until tender. Add chili flakes and tomato, Sautee about 1 minute. Add white wine and bring to low simmer until harshness of wine has cooked off and sauce has reduced somewhat
  3. Add Swiss chard back to sauce and bring back up to a low simmer. Taste and season as needed. This will be quite brothy.
  4. Turn off heat and whisk in 1-2 TB butter
  5. Cook ravioli as directed
  6. Split Swiss Chard and broth into two large heated pasta bowls top with 6 ravioli each.