VENDOR PARTY 2K15!

https://www.facebook.com/events/508700682629087/

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!

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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!**

RADISH CHIPS!

Recipe by Will Bender of Cranford

1. Rinse radishes, cut tops

2. Cut extremely thin

3. Drop into a medium hot frying pan with canola oil (or your oil of choice)

4. Cook until golden on both sides

5. Place on a paper towel and dab off excess oil

6. Salt to taste and enjoy your Radish Chips!

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!)

Beet & Walnut Salad w/ Dill

William Sonoma.com

Ingredient List:

  • 8 small beets (2.5lb total)
  • 2 TB chopped dill
  • 1 1/2 TB red wine vinegar
  • 1 TB EVOO
  • 1 garlic clove, minced
  • Sea salt to taste
  • 1/3 cup Coarsely chopped walnuts

Directions:

1. Preheat an oven to 375°F.
2. Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve the greens for another use. Place the beets in a baking dish and cover with water by about 1/4 inch. Cover the dish tightly and bake until the beets can be easily pierced with a knife, about 45 minutes or more, depending on the size of the beets.

3. When the beets are cool enough to handle, peel and cut into thin slices. Place the beets in a medium bowl, add the 1 1/2 Tbs. vinegar and toss together gently. Let stand for 30 minutes.

4. Add the olive oil, dill, garlic and salt, stirring gently so the slices don’t break. Taste and add more vinegar, if needed. Stir in the walnuts and serve. Serves 4. 

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!!

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.