Tag Archives | Fall 2009 Recipes

Baked Pumpkin/ Winter Squash Seeds

This recipe is really tasty and crunchy.

I bet you will enjoy it, too!

Rinse pumpkin and/or winter squash seeds. Lay on cookie sheet. Sprinkle lightly with soy sauce (or salt) and a little olive oil.

Mix on cookie sheet with a spoon. Bake in oven for 20-25 minutes at 275°. Enjoy!

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Muirhead Pecan Pumpkin Butter Bread

  • 1 cup sugar
  • 1/3 cup shortening or butter
  • 2 eggs
  • 1 cup Muirhead Pecan Pumpkin
  • Butter
  • 1 and 2/3 cups flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 1/2 cup chopped nuts or raisins
  1. Preheat oven to 350°. Beat sugar and shortening until fluffy. Beat in eggs, one at a time. Stir in Muirhead Pecan
  2. Pumpkin Butter. Sift together flour, baking powder, and baking soda and salt. Add alternately with water to batter.
  3. Stir in nuts or raisins. Pour in well-greased and floured 9 x 5 x 3- inch loaf pan. Bake at 350° for 60 minutes or until done as determined by a cake tester.

Serves 12.

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Makes 3 half-pint jars

Foriana sauce comes from the island of Ischia off the coast of Naples, where it is served on pasta as a Lenten dish. It makes a quick and exotic bruschetta, and indeed, when added to other dishes, Foriana sauce adds a Moorish quality that is savory, sweet, and spicy. The sauce is heated, then packed in sterilized jars, covered with olive oil, and refrigerated. The oil acts as a barrier between the sauce and spoilers in the air in the fridge, and refrigeration retards the growth of spoilers. Fiorana sauce lasts about 10 days.

  • 1 cup walnuts
  • 1 cup pine nuts
  • 5 tablespoons sliced garlic (about 10 large cloves)
  • 3 teaspoons dried oregano
  • 3 tablespoons olive oil plus more for covering the jars
  • 1/2 cup white raisins
  • Salt and freshly ground black pepper to taste
  • Olive oil to cover
  1. Place the walnuts, pine nuts, and garlic in a food processor and pulse to a fine chop, until the nuts are like damp granola. Add the oregano and pulse a few more times to combine.
  2. Heat the olive oil in a medium sized skillet over a medium heat.
  3. Add the nut mixture, the raisins, and salt and pepper to taste. Cook for about 5 minutes, stirring constantly to avoid burning or searing.
  4. Bring 3 half-pint jars, their lids and bands to a boil in a large pot of water with a fitted rack. Boil for 10 minutes. Remove the jars with tongs (the tongs don’t need to be sterilized). When the jars are dry but still hot, pack in the Foriana sauce, eliminating as many air pockets as you can. (I press down with the knuckles of my index and middle fingers to pack the sauce—be sure your hands are clean.) Fill the jars to about 1 inch below the rim. Add an 1/2 inch layer of oil to cover. Wipe the rim with a paper towel, place on the lid and screw on the band. Refrigerate jars. Check on the sauce a day after you make it: you may need to add more oil to ensure it is completely covered.
  5. Be sure to cover the surface of the Foriana sauce with oil after each use. Remove only the quantity of sauce that you need for a dish and allow that to come to room temperature. Cover the remaining sauce in the jar with oil and promptly return it to the fridge.
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This is a quick and easy version of a salad I first discovered at Whole Earth Center in Princeton.

  • 2 cups brown rice, cooked
  • 1 package tofu
  • 3/4 cup almonds
  • 1 large bunch kale
  • 1/2 a large red cabbage
  • sesame-soy vinaigrette (or any favorite vinaigrette or oil and vinegar, to taste)

Cook the brown rice, sauté the tofu in a little olive oil, and toast the almonds lightly in the oven. Wash and finely slice the red cabbage and kale. Mix everything together in a large bowl while the rice, tofu, and almonds are still warm, and then cover the bowl with a plate for 5 to 10 minutes until the vegetables are “cooked” sufficiently. Toss with the vinaigrette and serve at room temperature.

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Melick’s Town Farm, Oldwick

We share this recipe at our farm markets. It was given to us by friend and neighbor Cecil Vroom, 90-year-old lifelong resident of Oldwick.—Rebecca Melick

  • 8 cups apples, sliced and peeled
  • 1/4 cup orange juice
  • 1 cup brown sugar
  • 3/4 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter
  • dash of salt
  1. Mound apples in buttered pie plate or casserole dish. Sprinkle with orange juice.
  2. Topping: Combine sugar, flour and spices. Cut in butter until mixture is crumbly, then spoon over apples. Bake at 375° for 45 minutes or until apples are done and topping is crisp.
  3. Hint: use more than one kind of apple, some or all tart.


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Matthew Systema, Chef
Griggstown Quail Farm & Market, Princeton

Thanksgiving is our farm and market’s time to shine. We raise, nurture and process our free-range Thanksgiving birds right here on the farm, and prepare all the trimmings for the meal. We created this recipe as a way to enjoy and re-create the fabulous flavors of this special meal the day after. Building the sandwiches on flatbread offers traditional bread stuffing center stage.

  • Whole-wheat lavash wrap flatbread, cut into 12" x 12" squares; or 12"-round flour tortilla bread
  • Generous 1/2 cup cranberry relish
  • 1/4 cup mayonnaise
  • Large bunch fresh arugula, spinach or watercress
  • Lots of thinly sliced leftover Thanksgiving Day turkey
  • Traditional bread stuffing
  • Fresh turkey gravy

In a small bowl, stir together the cranberry relish and mayonnaise to make a spread for the sandwiches. Spread 2 tablespoons of the cranberry mayonnaise on each flatbread. Arrange a thin layer of the arugula or other salad green in the center. Top the arugula with severalslices of roast turkey. Meanwhile, gently warm the stuffing and gravy in a small saucepan or in the microwave. Taste and reseason each as necessary. Top the turkey with a 1"-thick layer of the stuffing and spoon about 2 tablespoons of gravy on top. Fold in the short sides of flatbread, then roll up like a burrito enclosing the filling completely.

Repeat this process for each sandwich. Cut wrap in half crosswise at an angle and serve.


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Mitchell Altholz, Executive Chef, Highlawn Pavilion and The Manor, West Orange

Black garlic is all natural. It’s aged for a month in a special fermentation process under high heat, where it develops its darker color, softer texture and sweeter taste. Amazing what a month can do. All of the produce in this recipe is from our own farm.


  • 4 large tomatoes
  • 8 large garlic cloves, thinly sliced
  • 1 cup chopped fresh flat-leaf parsley
  • 20 fresh basil leaves, torn in half
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds eggplant, cut into 1/2-inch cubes (do not use center where the seeds are)
  • 2 and 1/4 teaspoons salt
  • 2 large onions, diced
  • 3 assorted bell peppers (green, red, and/or yellow), cut into 1/2-inch pieces
  • 4 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch-thick pieces
  • 3 medium yellow squash, quartered lengthwise and cut crosswise into 1/2-inch-thick pieces
  • 1/2 teaspoon black pepper
  1. Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water for 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
  2. Remove the seeds from the tomatoes and transfer tomatoes to a 5- quart heavy pot with garlic, parsley, basil and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.
  3. While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.
  4. Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini and yellow squash with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini and squash with slotted spoon to bowl with other vegetables.
  5. While zucchini and squash are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to 12 minutes.
  6. Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

Black Garlic Sauce

  • 1 onion, coarsely chopped or quartered
  • 1 red pepper, coarsely chopped or quartered
  • Salt and pepper
  • 4 black garlic cloves, peeled
  1. Make a vegetable stock with onion, red pepper, salt and pepper, and 1 quart of water. Simmer all together for 20 minutes then strain. Adjust seasoning with salt and pepper.
  2. In a blender, add black garlic cloves and a cup of the vegetable stock. Blend smooth.
  3. Plating: In the middle of the plate, use a 3-inch ring mold and fill with finished Provençal Ratatouille mix. Add black garlic sauce around ring and remove mold. Optional: garnish with fresh basil, thyme and chives.

(Serves 6–8)

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