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.



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


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. 

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


    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.

Crockpot Stroganoff with Swiss Chard


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


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!

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


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.

Best Ever Asparagus!

A true farm favorite!


1. If you really want to simplify but still enjoy the egg/asparagus experience, and if you have not had it let me tell you, it IS AN EXPERIENCE, it is like a no guilt hollandaise! Here is the very simple recipe–

2. Clean, cut & dry asparagus into bite sized pieces and coat with a very small amount of your favorite oil

3. Put under the broiler only until they are lightly charred 6-8 minutes plenty of time to get your fry pan ready…1 tsp of butter and prepare 1-2 over easy eggs.

4. Place over these beautiful farm fresh asparagus and toss to allow yolk to coat the asparagus and BAM, side dish, snack or breakfast!! On top of fish, chicken or quinoa…so delicious and simple!!!

Simply Roasted Radish!


Inspired by our members of 2013. Serve this as a side dish or a snack.

Ingredient List:

  • 1 bunch cleaned radish halved
  • 1 TB EVOO (Extra Virgin Olive Oil)
  • Kosher Salt& fresh ground pepper to taste


1. Set oven to broil, mix ingredients together and place on a cookie sheet or roasting pan (for easy clean up place a piece of foil under)

2. Place in oven for a 3-6 minutes or until radish start to pucker, like a potato! Remove and Munch…you can also mix in fresh or dried herbs.

Taco Tuesday! Meat or Meat-less You Decide!

Ingredient List:

  • Finely diced radish
  • Shredded greens (you decide use only lettuce or mix it up with spinach, arugula, beet tops, radish tops)
  • Diced tomatoes
  • Use your lettuce as a wrap or taco OR buy the traditional taco shells
  • Crumbled ground turkey, beef or chicken
  • Cheese (your preference) shredded
  • Diced onion
  • Shredded raw beets
  • Directions: ….Honestly, I don’t think anyone needs directions for tacos, I’m just providing options that may be different that the traditional tacos. Some- times it helps to think outside the comfort zone! If you slice those radish paper thin then coat with EVOO then dice it cuts down the bitterness! Enjoy!

Creamy Farfalle with Cremini, Asparagus, and Walnuts

Giada De Laurentis via DeSimone of Cranford!

Ingredient List:

  • 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