Tag Archives | Spring 2010 Recipes


David Augenti, Chef
Market Restaurant, Montclair

Baby carrots are such a simple pleasure to work with. With their bright orange root to the feather-like vibrant green tops, they remind me of the great vegetables and fruits we get to play with in the upcoming spring and summer months. This is an easy soup to prepare for those slightly chilly evenings in early spring.

  • 2 pounds baby carrots with tops (local farmers’ markets are the best places to find these)
  • 2 cinnamon sticks
  • zest of 1 orange
  • juice of zested orange
  • 1/3 cup honey
  • 2–3 tablespoons cream (optional)
  • salt to taste
  1. Cut green tops off baby carrots and set aside. Roughly chop baby carrots, put into medium-size sauce pot and just barely cover carrots with filtered or spring water. Add cinnamon sticks, orange zest and a pinch of salt, then cover pot. Simmer until carrots become soft, approximately 20 minutes. Set aside and do not strain liquid.
  2. Meanwhile, in a blender, blend the carrot tops with the orange juice until you have a smooth green puree. Add a little water if needed to help blend. Set aside and rinse blender.
  3. After carrots have cooled slightly, remove cinnamon sticks and place carrots and liquid in blender. Adding a little water if necessary, blend until you have a smooth soup mixture. Return soup to stove top, add a touch of cream (optional), and season with salt and honey (about 1/3 cup) to taste. The key here is to not overpower these delicate spring delights and let them speak for themselves. Ladle into bowls and garnish with a teaspoon of the green carrot-top puree.
  4. Have fun and swirl it around the top of the soup with a toothpick.

(Serves 4–6.)


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Sharon Flaim
Flaim Farms, Vineland

This recipe was created by a friend’s mom. She made it with goat cheese, but I usually make my version with feta. Try your own variations. It’s always easy and delicious.

  • 1 bunch asparagus, chopped into 1-inch pieces
  • 2 bunches (about 6–8) leeks (white parts only), chopped or sliced
  • 3 tablespoons butter
  • 1 clove of garlic (put through a press)
  • 8 ounces whole wheat corkscrew pasta
  • one 8-ounce block of feta cheese, crumbled
  • salt and pepper, to taste
  1. Cook pasta. While pasta is cooking, melt butter, drop in chopped leeks, cook on medium to low heat until limp and transparent (about 10 minutes). Add pressed garlic, salt, pepper.
  2. When the leeks are cooked, add asparagus pieces. Cook asparagus with leeks until a knife can be easily inserted into the
  3. Toss the asparagus-leek mixture with the drained pasta. Add 1/8 to 1/4 cup of the pasta water. Then toss in the crumbled
    feta. Serve. (Serves 2 – 4 as main dish; 6 – 8 as side.)


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Home Touch Trail Mix

Prep time: 5 minutes/Cooking time: 20 minutes

  • 2 cups almonds, raw
  • 1 cup pecans
  • 2 cups walnuts, raw
  • 2 cups pumpkin or squash seeds, raw
  • 2 cups dried cranberries
  • 1 tablespoon olive oil (optional)
  1. In a bowl mix together almonds, pecans, walnuts and seeds.
  2. Cover with water. Soak overnight.
  3. Preheat oven to 300°. Rinse and discard soaking water.
  4. Add cranberries and olive oil. Mix until everything is coated well. Spread the mixture out evenly on a baking sheet and place in the oven for about 20 minutes or until you can smell the roasting nuts and they start to turn a lot. Cool and store in airtight glass container.

Note: Try any nuts and dried fruit you like. Nuts and seeds do not have to be soaked, but soaking makes them more easily

(Yields 10 servings.)

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Shared by Alstede Farms, Chester

This spring salad is teaming with Vitamin A and Vitamin C.

The bright green of the spinach and contrasting red of the strawberries is beautiful and the flavors are excellent together.

  • 1 pint fresh strawberries
  • 2 bunches fresh spinach
  • ½ cup sugar
  • 1½ tablespoons minced green onion
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ cup olive oil
  • ½ cup balsamic or cider vinegar
  • 2 tablespoons sesame seeds
  1. Wash strawberries under cool running water. Remove caps and set aside to drain. Wash spinach and remove large tough stems.
  2. Tear large leaves into small pieces. Drain. In a medium bowl combine remaining ingredients and whisk together. Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach. Pour dressing over all and toss.

(Serves 8.)


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crostini di mozzarella

Chef Richard Benussi, chef/owner
La Campagne, Cherry Hill

(Recipe adapted for Edible Jersey.)

  • 6 ripe plum tomatoes, peeled and seeded (see below)
  • 12 slices of crusty Italian bread
  • 2–3 balls of fresh mozzarella, buffalo milk (mozzarella di bufala) preferred
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh basil, chopped
  • black pepper
  • 12 fresh eggs, lightly cooked, sunny-side up
  1. Bring a large pot of salted water to boil. Make an “X” at the bottom of each tomato, place in pot and blanch for 2–3 minutes or until skins begin to blister. Remove and place in an ice water bath to stop cooking. Peel and seed. Chop the tomatoes and season with salt. Place in a colander and let rest for 20–30 minutes to draw out the water.
  2. Brush the bread slices with olive oil and toast under a broiler for a few minutes or until slightly crispy and brown around the edges.
  3. Place a slice of cheese (or two) on top of each bread slice and top with tomatoes. Place them back in the broiler until the cheese starts to melt. Cook eggs. Top each slice with a fried egg, fresh basil, and some black pepper. Serve warm as an appetizer, or as Chef Benussi says, as “an incredible Sunday breakfast.”

Note: If using very fresh mozzarella cheese, Benussi suggests changing the order and placing the cheese on top of the tomatoes.

(Serves 12 as appetizer, or 6 as brunch entree.)


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Donna Arold, Innkeeper
Main Street Manor Bed & Breakfast, Flemington

We have belonged to a local CSA/organic farm for the past 15 years and it is a thrill to be able to give our guests the best, freshest berries and veggies throughout the growing season, but sometimes we just cannot use all that we have. So, hence this recipe. It freezes well and allows one to savor spring’s very best berry whenever you need a fix. Enjoy!

  • 2¼ cups sliced fresh strawberries
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • ½ teaspoon pure vanilla extract
  • 1½ cups unbleached flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ½ cup chopped nuts (I like almonds)
  1. Preheat oven to 350°. Grease a loaf pan and set it aside. Place berries in a blender and puree on high speed for a few minutes.
  2. Beat eggs, sugar and oil together and add in the pureed berries and vanilla.
  3. In a separate bowl, sift all dry ingredients together, except the nuts, and then fold into the wet mixture. Take care not to over blend. Fold nuts in and pour into pan. Bake bread for 50–60 minutes until a tester comes out dry. Cool for about 10 minutes, then turn out onto a wire rack and cool completely. Serve when cool and enjoy plain or with a little fresh whipped cream and some more fresh berries!

(Serves 8 - 10.)


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David Drake, Executive Chef, Alice’s Restaurant

Crab Cakes:

  • 1 pound Maine crabmeat
  • 4 tablespoons mayonnaise
  • 3 tablespoons diced red pepper
  • 2 finely minced shallots
  • ½ ounce fresh basil, roughly chopped
  • juice of 1 lemon
  • salt and white pepper to taste

Carefully remove any small pieces of crab shell left over in the lump. Place meat in medium-size bowl. Add mayonnaise, red pepper, shallots, basil, and lemon juice. Mix thoroughly. Add salt and pepper to taste. Form 2 to 4 patties, depending on desired patty size. Refrigerate.


  • 1 head of fresh jicama, peeled and shredded
  • 1 cup ripe papaya, small diced
  • 1 tablespoon finely minced cilantro
  • 1 tablespoon olive oil
  • juice of 1 lime
  • 2 teaspoons minced fresh ginger
  • salt and white pepper to taste
  1. In a medium-size bowl, add the first six ingredients. Mix well.
  2. Season with salt and pepper to taste.

Plating and Finishing:

  • 4 ounces field greens
  • 3 teaspoons olive oil
  • 1 tablespoon sherry vinegar
  • salt and pepper to taste
  • grapeseed oil, as needed
  1. Toss greens with olive oil and sherry vinegar. Season lightly.
  2. As if you were designing a wreath, arrange neat little bunches of salad in the center of 4 chilled salad plates. Using a teaspoon, place a small amount of rémoulade in the center of each wreath.
  3. Pour enough grapeseed oil into a large frying pan so that it rises at least ½ inch up the sides of the pan. Heat oil to a moderate temperature. Carefully place the crab cakes into the oil.
  4. Brown evenly on both sides. Remove. Drain on paper towels.
  5. Top the rémoulade with the crab cakes and serve. (Serves 2–4.)
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