English Muffin Bread Panini


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


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.

Basil Water!


1. Pour boiling water over a handful of cleaned and cut basil leaves and let them steep, the longer you leave them in the more they infuse. Infused leaves are antidepressant, antiseptic, stimulating, soothing, prevent vomiting and promote clarity of thought. Also used to lower blood sugar, treat ulcers and lower pressure.


3-4 cups of water/10 slices each lemon & cucumber. 10 small ripped basil leaves . Put in fridge for 1 hour minimum. Serve over ice with a least 1 lemon & cucumber slice and basil leaf. SO REFRESHING!

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

Radiatore with Arugula, Tomato & Sausage

Adapted from Cooking Light.com


Ingredient List:

  • 1 lb Radiatore (or other pasta)
  • 1 TB olive oil
  • 2 tsp minced garlic
  • 1 cup of fresh diced tomatoes
  • 6 ounces Italian Sausage (Griggstown preferred) removed from casings
  • 3 cups arugula
  • Salt & Pepper (to taste)
  • 2 ounces grated cheese
  • Fresh chopped basil


1. Cook pasta (according to package) set aside 2/3 cup pasta water

2. Cook sausage in oil and make sure to break into bite sized pieces, until browned about 3 minutes, add garlic cook 30 seconds, stirring constantly add tomatoes S & P cover and cook for 2 minutes.

3. Add cooked pasta, reserved liquid & arugula toss well and sprinkle with grated cheese & fresh chopped basil



Shaved Asparagus with Burrata & Radish


Adapted from Queen Sashy—Serves 4

Ingredient List:

  •  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 the Farm!


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.