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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Quattro Fromaggio Ravioli

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!

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!

Breakfast Sandwiches

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!

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(In case you are wondering this is the sausage that came in the week 3 market box!)

English Muffin Bread Panini

Paninihappy.com

Seriously, isn’t a bacon egg n cheese on a roll fantastic enough? Can you even imagine how earth shattering it is on ENGLISH MUFFIN BREAD?? Even better as a Panini…it’s got to be outrageous and it is O’ it is!!!

Ingredient List:

  • 4 large farm fresh eggs
  • S&P
  • 4 TB Butter (at room temp)
  • 8 strips cooked bacon
  • 4 ounces sharp cheddar, sliced

Directions:

1. One at a time, prepare the omelets’. Melt about 1/2 tsp of butter in a small non-stick skillet over med-low heat. Beat 1 egg really well in a small bowl, season with S&P and pour into the skillet. Once the egg has set slightly, pull in the sides with the rubber spatula to allow the runny egg to flow to the pan. When the eggs are nearly set, carefully lift up one edge with the rubber spatula and fold it over in half. Transfer the omelet to a plate and cover it with foil to keep warm while you prepare the other 3 omelets in the same manner
2.Heat the Panini maker to med-high heat
3. For each sandwich: If you are using English Muffin bread spread butter on 2 slices to flavor the outside of the sandwich. Flip over one slice and layer on cheese, an omelet, two slices of bacon and more cheese (if you are using traditional English muffins, apply the fillings inside the lower half of the muffin). Close the sandwich with top English muffin half
4. Grill the Panini, two at a time (or all 4 if they will fit), until the cheese is melted and the bread or muffin is toasted, 4-5 minutes.

Welcome to the Farm!

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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.