Check out our latest event! Vendor Party on September 17th 6:30-8:30pm try samples from our various vendors and chefs and of course Tomasello Winery samples! $10 per person! Space is limited!
This one is very simple but a nice way to sneak in some veggies to an already delicious meal!
Casa di Trevi provided this week’s market box with Quattro Fromaggio ravioli, so the fancy name for 4 cheese ravs that are amazing! A way that I like to use to sneak in some greens is by sauteing Swiss chard or another green like spinach or escarole. For the purposes of this recipe we’ll go with Swiss Chard because it is so nutrient rich and comes in the medium box this week.
1. Boil 4-6 quarts of salted water to make the raviolis, and put them in when boiling check periodically, and do not put it on a high heat so they don’t burst.
2. Stir once to avoid sticking, only cook for 2-3 minutes after they surface!
3. Swiss chard time now! Rinse well and break apart- separate the stems and leaves.
4. Then sauté with olive oil, garlic, salt, and pepper.
5. Keep an eye on it, don’t let it get charred (haha chard). Cook like spinach, it won’t cook down as much and the stems need a more time (2 more minutes roughly) than the leaves.
6. After draining the rav, mix it together and for a bit more flavor, coconut oil is a great oil to add for flavor and less calories than butter!
Enjoy these delicious raviolis with some green mixed in!
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
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.
Looking for something to do with the Griggstown Maple Turkey Sausage? Breakfast sandwiches are the way to any morning person’s heart!
1. Thaw the sausage and put in a bowl.
2. Make patties, the size of an English muffin.
3. Cook patties in Olive oil in a pan until both sides are lightly browned, check inside temp. should be 165F degrees, check inside for no pink if you do not have a thermometer handy.
4. Toast your english muffins with a bit of butter (or coconut oil if you don’t eat butter) in the pan.
5. Now is the fun part, now you can add any other fun thing to make this sandwich really start your morning of right! Spinach, cheese, tomatoes, a fried egg, or arugula would all go great on this
6. Enjoy breakfast!
(In case you are wondering this is the sausage that came in the week 3 market box!)
Giada De Laurentis via DeSimone of Cranford!
- 1 lb Farfalle
- 3 TB butter
- 1 lb cremini mushrooms-thickly sliced
- 1 lb asparagus, trimmed, cut crosswise to 1”pieces
- 1 cup mascarpone cheese
- Pinch fresh nutmeg
- 3/4 cup walnuts, toasted
- 1/2 cup grated cheese
- Fresh chopped basil (Optional)
1. Cook pasta according to package directions reserving 1 cup of pasta water.
2. Melt butter in skillet over medium heat, add the mushrooms and sauté until tender and most of the juices have evaporated, ~ 5 min.
3. Add pasta, stir in mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste w/ S&P
4. Mound the pasta in a bowl. Sprinkle with grated cheese and remaining 1/4 cup walnuts. Serve with fresh basil
Adapted from Queen Sashy—Serves 4
- 6 ozs thinly sliced radish (paper thin is best)
6 ozs asparagus (tips removed) shave the stalks
4 ozs Burrata
4-5 TB EVOO (Extra Virgin Olive Oil)
1 TB white balsamic vinegar
1 TB lime juice
1/2 tsp lime zest
Salt & Pepper
Combine the vinegar, lime juice and lime zest in a small bowl and slowly mix in the olive oil until well blended. Season with S&P. Arrange radish and shaved asparagus on a plate top with Burrata and vinaigrette.
Note: this is a simple salad and can be made with out the Burrata, however the creamy goo- ey-ness of this cheese does add an unbelievable dimension to this delicious dish!
Welcome to our new blog! Here is a easy to use site to keep track of our CSA recipes and the recipes suggested to us by some of our lovely customers!
Dreyer Farms is currently running its CSA program for the third year now and something we have gained from the program is beautiful photos of food and some delicious recipes which we would like to share with all of you! This blog will be a way to share all of our photos and the recipes featured in the CSA Gazette and those sent to Dreyer Farms via Facebook, Twitter, Instagram, and Email. Feel free to send recipes and pictures as well as comments and questions to DreyerFarms1904@gmail.com or our Facebook or Twitter Page.