FRIED MAINE CRAB CAKES WITH JICAMA, PAPAYA REMOULADE AND FARMERS’ GREENS
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...
View ArticleSTRAWBERRY BREAD
Donna Arold, InnkeeperMain 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,...
View Articlecrostini di mozzarella
Chef Richard Benussi, chef/ownerLa 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...
View ArticleSTRAWBERRY AND SPINACH SALAD
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...
View ArticleHome 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) In a...
View ArticleASPARAGUS AND LEEK PASTA
Sharon FlaimFlaim 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...
View ArticleBABY CARROT AND ORANGE SOUP
David Augenti, ChefMarket 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...
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