Vineland Produce Auction




Arugula Endive Salad with White Wine Vinaigrette

2 tablespoons white wine
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces arugula
2 heads of endive, chopped
1/3 cup toasted walnuts

Mix the wine, lemon juice, honey, mustard, 
salt, and pepper in a blender.  With the 
blender running gradually add the oil.  
Season the vinaigrette to taste with more
salt and pepper if desired.
In a large bowl combine the arugula, 
endive, and walnuts.  Toss with 1/4 cup
of the vinaigrette to coat and adding more 
vinaigrette if desired.   Serve immediately
Excess vinaigrette can be store in an air
tight container for 3 day but should be
brought to room temperature before

Arugula-Prosciutto Pizza

1 pound prepared pizza dough, at room 
All-purpose flour, for dusting
Cornmeal for dusting
4 tablespoons extra-virgin olive oil
1 clove garlic, grated
1/2 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
1/2 cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 small shallot, thinly sliced
Juice of 1/2 lemon
3 ounces thinly sliced prosciutto
Shaved Parmesan cheese, for topping

Place a pizza stone or upside-down baking
sheet in the oven and preheat to 450° F.  
Roll out the dough on a lightly floured
surface into a 12 inch round.  Transfer to
a cornmeal-dusted pizza peel or another
upside-down baking sheet; slide the dough
onto the hot pizza stone or baking sheet.  
Bake 8 minutes.  Meanwhile, combine 2 
tablespoons olive oil in a bowl with the
garlic, rosemary, and salt and pepper to
Remove the pizza from the oven, brush
with the olive oil mixture and top with the
ricotta and mozzarella.  Return the pizza to
the oven; bake until the cheese is golden
and bubbly, about 6 minutes. 
Meanwhile, toss the arugula and shallot
in a large bowl with the lemon juice, the
remaining 2 tablespoons olive oil, and salt
and pepper to taste.  Top the pizza with 
the arugula salad, prosciutto and shaved
Parmesan.  Cut into slices  

Asian Lettuce Wraps

1 head of Boston lettuce
2 teaspoons vegetable oil
1 pound ground beef
2 inch piece ginger, peeled and finely 
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoons red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
salt and freshly ground black pepper

Separate the lettuce leaves, clean and
dried.  In a skillet over medium high heat, 
add the vegetable oil and saute beef 
until brown.  Stir in ginger, scallions
garlic, soy sauce, red pepper flakes, and
hoisin and cook for 1 minute.  Remove
from the heat and stir in the peanuts.  
Season with salt and pepper and serve
warm wrapped in lettuce cups. 

Asian Red Cabbage Slaw with Peanuts

2 tablespoons roasted no-salt added
creamy peanut butter
1 tablespoon spicy mustard
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons peeled and grated fresh ginger
2 teaspoons honey or agave nectar
juice of 1 lime (about 2 tablespoons)
6 cups packed thinly slice red cabbage
1/4 cup thinly sliced fresh basil
2 tablespoons chopped fresh cilantro
3 scallions, green and white parts, thinly
sliced on the diagonal
2 to 3 tablespoons roasted unsalted
peanuts, chopped

Whisk together the peanut butter, mustard,
sesame oil, soy sauce, ginger, honey and 
lime juice in a large bowl.  Add the 
cabbage, basil, cilantro and scallions 
and toss to coat.
Transfer to a platter, sprinkle with the
peanuts and serve immediately. 

Barley with Sautéed Leeks, Peas, and Parsley

1 cup pearl barley
kosher salt
2 tablespoons olive oil
2 leeks (white and light green parts 
1 cup frozen peas
2 teaspoons grated lemon zest
1/2 cup chopped fresh flat-leaf parsley

In medium saucepan, combine the barley, 
3 cups of water and 1/4 teaspoon salt, 
and bring to a boil.  Reduce heat and
simmer, covered, until the barley is
tender, 20 to 25 minutes.  Drain off any
remaining water in the pan and transfer
the barley to a large bowl.
Heat the oil in a medium skillet over 
medium hear.  Add leeks, season with 
1/4 teaspoon each salt and pepper and
cook, stirring occasionally, until tender,
7 to 8 minutes.  Add the peas and lemon
zest and cook, stirring occasionally,
until heated through, about 3 minutes;
stir in the parsley.  Fold the mixture into
the barley. 

Basil Pesto - Food Network Television

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black 
pepper, to taste
1/2 cup freshly grated Pecorino cheese

Combine the basil, garlic, and pine nuts in 
a food processor and pulse until coarsely
chopped.  Add 1/2 cup of the oil and 
process until fully incorporated and 
smooth.  Season with salt and pepper.

If using immediately, add all the remaining
oil and pulse until smooth.  Transfer the 
pesto to a large serving bowl and mix in
the cheese.

If freezing, transfer to an air tight container 
and drizzle remaining oil over the top.
Freeze for up to 3 months.  Thaw and 
stir in cheese.  

Bruschetta with Sauteed Swiss Chard (Food Network)

Kosher Salt
Freshly ground black pepper
3 pounds fresh green or rainbow Swiss
Olive oil
2 garlic cloves thinly sliced
1 round county break halved and thinly 
sliced crosswise 1/2 inch thick
1 garlic clove cut in half
1 lemon
Parmesan cheese

Bring a large pot of water to boil and add a
tablespoon of salt.  Wash and trim the
stems on the Swiss chard.  Cook in boiling 
water for 3 minutes, drain immediately but 
do not squeeze out the water.
Warm 3 tablespoons of oil in a large saute
pan.  Add the sliced garlic and cook over
medium heat for 30 seconds.  Add the 
Swiss chard, sprinkle with salt and pepper
and saute for 3 minutes, tossing frequently.
Toast or grill 8 slices of bread.  Once they
are nicely brown rub each side with the cut
side of the sliced garlic.   Place 2 slices
of toasted bread on each plate, garlic side
up, and spread chard onto the toast.  
Sprinkle each serving with lemon zest, a
squeeze of lemon juice, grated Parmesan
cheese.  Drizzle with olive oil and serve

Bucatini with Swiss Chard and Garlicky Breadcrumbs

5 tablespoons olive oil, divided, plus more
for drizzling
4 garlic cloves, thinly sliced
1/3 cup panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
12 ounces bucatini or spaghetti
5 oil-packed anchovy fillets, finely chopped
1 Serrano chile, thinly sliced
1 bunch small Swiss chard, ribs and stems
removed, leaves coarsely torn (about
5 cups)
3 tablespoons unsalted butter, cut into
1 cup coarsely chopped mint
2 teaspoons finely grated lemon zest
2 teaspoons fresh lemon juice
Finely grated Pecorino (for serving)

Heat 2 tablespoons oil in a small skillet
over medium heat.  Cook garlic, swirling in
pan often, until golden and crisp, about
2 minutes.  Transfer garlic to a small bowl
with a slotted spoon.  
Add panko to same skillet and cook, 
stirring often, until golden, about 5
minutes; season with salt and pepper.  
Transfer to bowl and garlic.
Cook pasta in a large pot of boiling salted
water, stirring occasionally, util very al
dente.  Drain, reserving 1 cup of pasta
cooking water. 
Heat 3 tablespoons of olive oil in a large
skillet over medium heat.  Cook anchovies, 
mashing them with a spoon, until only a
few flecks remain, about 4 minutes.  Add
the Serranos, and Swiss chard and cook 
until the Swiss chard is slightly wilted.
Add butter, pasta and 1/2 cup pasta water
to the Swiss chard mixture and cook, 
tossing often with tongs and adding more
pasta water if sauce looks dry, until sauce 
is emulsified and coats the pasta.  Remove
from heat and stir in mint, lemon zest, and
lemon juice.
Divide pasta among bowls.  Drizzle with oil,
top with garlicky breadcrumbs and 

Cabbage and Kohlrabi Slaw

1 medium kohlrabi
juice of 1/2 lemon
1/4 chopped dill
1/2 clove minced garlic
1 teaspoon dijon mustard
Salt and pepper
Olive oil
1/4 head of shredded savoy cabbage

Peel 1 medium kohlrabi and cut into match
sticks.  Whisk the lemon juice, dill, garlic, 
dijon mustard, salt and pepper in a bowl, 
whisk in 3 tablespoons olive oil.  Toss with
the kohlrabi, cabbage and add salt and 
pepper to taste. 

Cajun Cabbage Skillet - Food Network Television

2 tablespoons canola oil
8 ounces chicken andouille sausages, 
sliced diagonally 1/4 inch thick
1 small yellow onion, thinly sliced (about 
2 cups)
Kosher salt
1/2 small head green cabbage, cored,
halved cross wise and sliced 1/4 inch
thick (about 6 cups)
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
3 tablespoons apple cider vinegar
1 tablespoon unsalted butter
1/2 small sweet-tart apple such as Gala
or McIntosh, cored and sliced 1/8 inch thick
(about 3/4 cup)
1 large scallion, thinly sliced (about 1/4
Hot sauce, for serving

Heat a large cast-iron skillet or high-sided 
sauté pan over medium-high heat.  Add the
oil and swirl the pan to coat evenly.  Add
the sausage slices in a single layer and
cook until browned on the first side, about
2 minutes.  Flip and cook until browned on
the second side, about 2 minutes.   Use a 
slotted spoon to remove the sausage 
slices to a bowl and set aside. 
Add the onion, a splash of water and large
pinch salt to the pan and cook over
medium-high heat, using a wooden
spoon or heatproof rubber spatula to
scrape up any browned bits from the 
bottom of the pan.  Cook, stirring 
occasionally, until the onion is lightly
browned in spots and starting to get
tender, 5 to 7 minutes.  Add the cabbage,
crushed red pepper and another pinch
salt and cook until cabbage is crisp-tender,
6-8 minutes, stirring occasionally.  If the
pan seems dry at any point, stir in another
splash of water.
Add the garlic and cider vinegar and cook 
until the vinegar is mostly evaporated,  
about 1 minute, stirring constantly.  Stir in
the butter until melted, then return the 
sausage to the pan along with the apple
and cook until the apple slices are just
tender, 3 to 4 minutes, stirring occasionally.
Sprinkle with the scallion and serve 
immediately with hot sauce alongside. 

Cheddar Dill Scones - The Barefoot Contessa Cookbook

4 cups plus 1 tablespoon all purpose flour,
2 tablespoons baking power
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra large eggs lightly beaten
1 cup cold heavy cream
1/2 pound extra-sharp yellow cheddar, 
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or
milk for egg wash

Preheat oven to 400°

Combine 4 cups of flour, the baking 
powder, and salt in the bowl. Add the 
butter and mix on low speed until the
butter is in pea-sized pieces.  Mix the
eggs and heavy cream and quickly add 
them to the flour-and-butter mixture.
Combine until just blended.  Mix together 
the cheddar, dill and 1 tablespoon of flour
and add them to the dough.  Mix until they
are almost incorporated.

Knead the dough on a well floured surface
for 1 minute until the cheddar and dill are
well distributed.  Roll the dough to 3/4 inch 
thick, and cut into 4 inch squares and then
in half diagonally.  Brush tops with egg 
wash.  Bake on a parchment lined baking
sheet for 20-25 minutes or until the outside
is crusty and the inside id full baked.  

Cheesy Cabbage Gratin

1 medium head of green or savoy cabbage 
(about 3 1/2lb), cut through core into 8 
2 tablespoons extra virgin olive oil
1 1/2 teaspoon kosher salt, plus more
1 teaspoon freshly ground black pepper,
plus more
2 medium shallots, quartered through
root end
4 garlic cloves
2 cups heavy cream
1 tablespoon thyme leaves, plus more 
for serving
1 tablespoon unsalted butter
3 oz. Gruyére, grated (about 1 1/9 cups)
1/2 oz Parmesan, finely grated (about 1/2

Place oven racks in the upper third and 
middle of oven; preheat to 350°.  Place
cabbage on a rimmed baking sheet and
drizzle with oil; season lightly with salt
and pepper.  Roast until tender and edges
are golden, 40-45 minutes.  
Meanwhile, bring shallots, garlic, cream,
1 tablespoon thyme, 1 1/2 teaspoon salt,
and 1 teaspoon pepper to a simmer in a
small saucepan over low heat.  Cook, 
stirring occasionally, until shallots and
garlic are very soft, 15-20 minutes,  Let
cool slightly.  Transfer to a blender, blend
until smooth.  
Rub the inside of a 3 quart shallow baking
dish with butter.  Arrange cabbage in dish
so wedges are lying on a cut side; pour
cream mixture over.  Bake on middle rack,
uncovered, until cream thickens, 30-40
minutes.  Let cool 30 minutes. 
Heat broiler.  Sprinkle Gruyére and 
Parmesan evenly over cabbage.  Broil
until cheese is bubbling and gratin is
deeply browned, about 4 minutes.  Top
with more thyme.  
DO AHEAD:  Gratin (without cheese) can be
baked 1 day ahead.  Cover and chill.  Bring
to room temperature before sprinkling
with cheese and broiling. 

Chipotle-Style Cilantro-Lime Rice

1 cup white jasmine rice
1 teaspoon kosher salt
3 tablespoons finely chopped cilantro
2 tablespoons unsalted butter
1 tablespoon fresh lime juice

Rise rice several times with cold water until
water runs clear.  Drain well in a fine-mesh
sieve.  Transfer rice to a medium pot.  Add
salt and 1 1/4 cups of water, cover, and
bring to a boil over high heat.  Reduce
heat to low and cook, cover, until rice is
tender and liquid is absorbed, 18-21
Remove from heat.  Let stand, covered and
undisturbed, 10 minutes.  Use a fork to fluff,
then gently fold in cilantro, butter, and
lime juice. 

Chocolate Beet Cake

3/4 cup vegetable oil, plus more for greasing the pan
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar
3 ounces semi- sweet chocolate baking
bar or chips
2 cups puree cooked beets
1 teaspoon vanilla extract

Chocolate Fudge Frosting
2/3 cup melted unsalted butter
2 cups milk chocolate or semi sweet 
chocolate chips
2 teaspoons vanilla extract
1 teaspoon instant coffee granules 

Penuche Frosting
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup half and half
2 cups confectioners sugar

Preheat oven to 350°  Grease two 8 pans 
with vegetable oil

In a bowl, stir together the flour, baking 
soda and salt.  In a separate large bowl,
combine the eggs, granulated sugar
and 1/2 cup vegetable oil and beat 
with an electric mixer on medium speed
until light pale yellow and fluffy.

Melt the chocolate and remaining 1/4 cup
vegetable oil in a double boiler or a 
heatproof bowl set over a pot of simmering

Add the chocolate mixture to the egg 
mixture, and then add the beets and
vanilla and mix.  Slowly add the dry
ingredients just until everything is
incorporated.  Put the batter in the 
prepared cake pans and bake until a 
tester comes out clean. 45 to 50 minutes.
Let cool 5 minutes in the pans and then
turn out onto cooling racks to cool 

Penuche Frosting - melt butter in a
saucepan over medium heat and add
the brown sugar.  Bring to a boil, then 
reduce to medium-low heat and simmer
for 2 minutes.  Stir until the brown sugar is
dissolved.  Make sure to not scrape the 
sides of the pan.  Add the half-and half and
bring to a full boil for another 2 minutes.
Remove from the heat to cool 10 to 15 
minutes.   Use to frost between the layers. 

Chocolate Fudge Frosting - Over a double 
boiler or in the microwave, melt the 
butter.  Add the chocolate chips and stir
until smooth.  Add the vanilla and instant
coffee, and stir until smooth.  Makes about
3 cups.  Chill and then use to ice the 
outside of the cake

Cilantro Vinaigrette

1 huge bunch of fresh cilantro (2 cups 
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

Blend everything up for about a minute 
until smooth.  Add the water if you need
more volume in the blender to make it
run smoothly.  Season to taste.  
Put on everything !


5 medium Yukon Gold potatoes ( about 
1 3/4 pounds)
Kosher salt
6 tablespoons unsalted butter, divided
2 leeks, white and pale-green parts only,
sliced in half lengthwise, thinly sliced
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage,
1 1/4 cups milk
1/2 cup heavy cream
freshly ground black pepper
1 scallion, thinly sliced

Cover potatoes with water in a small pot;
season with salt.  Bring to a boil over 
medium-high heat, then reduce heat and
simmer until a paring knife slides easily
through the flesh, 30-40 minutes.  Drain,
let cool slightly, and peel.
Melt 4 tablespoons butter in a large 
saucepan over medium heat.  Add leeks
and cook, stirring frequently, until very 
soft, 8-10 minutes.  Add garlic and cook,
stirring frequently, until garlic is fragrant
and leeks are just beginning to brown
around the edges, about 3 minutes longer. 
add 1 cup cabbage and cook, stirring
constantly until wilted.  Add milk and 
cream and bring to a simmer.
Add potatoes and remaining 1 cup 
cabbage, then coarsely mash with a
potato masher.  Season with salt and
Transfer colcannon to a large serving 
bowl.  Top with remaining 2 tablespoons
butter and sprinkle with scallion. 

Couscous Salad with Tomatoes and Mint - Food Network Television

3 cups cherry or grape tomatoes halved
2 kirby cucumbers, seeded, and diced
1 lemon, juiced
2 teaspoons kosher salt
1 1/2 cups instant couscous (a 10 oz box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley,
stems saved
3 scallion (white and green), chopped
1/2 cup toasted pine nuts, optional

Toss the tomatoes, cucumbers, and lemon
juice in a bowl with 2 teaspoons of the salt.
Set aside
Put the couscous into a large bowl.  Bring
the water, lemon zest, 3 tablespoons of the
oil, the remaining salt, cayenne and herb
stems to a boil over high heat.  Pour the
liquid over the couscous, stir to separate
any clumps.  Cover with a lid , plate or 
plastic wrap, set aside for 5 minutes.  
Remove the zest and herb stems and fluff 
with a fork.
Add the tomato mixture, scallions, mint, 
parsley, and pine nuts.  Drizzle the 
remaining oil over the salad, toss and

Couscous with Scallions

1 tablespoon canola 
1 1/2 cups fat free reduced sodium chicken 
broth or water
1/2 cup chopped scallions
1 cup plain couscous
2 tablespoons chopped flat-leaf parsley
salt and pepper

In a medium saucepan, combine the oil
and chicken broth or water, and bring to
a simmer.  Stir in the scallions and
couscous and cover the pan.  Remove
the pan from the heat and let stand for
5 minutes. 
When the couscous has absorbed all the 
liquid, fluff it with a for, and add the 
parsley, salt and pepper.  
Serve warm

Crab and Asparagus Soup

1 1/4 cups chopped sweet onions
1 stalk celery chopped
2 tablespoons  butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1 1/2 teaspoons chicken bullion
2 medium red potatoes cubed
8 ounces of fresh asparagus cut into 3/4 
inch pieces
2 cups half and half cream
1 can (6-1/2 ounces) lump crab meat
Optional toppings: chopped fresh
parsley and cracked pepper

In a large saucepan, saute onion and,
and celery in butter.  Stir in the flour,
seafood seasoning, salt, pepper and
nutmeg until blended: gradually add
water and bouillon.   Bring to a boil; 
cook and stir for 2 minutes or until 
thickened.  Stir in potatoes.  Reduce
heat; simmer, uncovered for 10

Add asparagus; cook 8-12 minutes or
until vegetables are tender.  Stir in the
cream, crab and parsley; heat through.
If desired, sprinkle with parsley and 

Cucumber - Cilantro Margarita

4 thin  slices peeled cucumber
2 tablespoons fresh cilantro leaves, plus
1 sprig
2 tablespoons sugar
3 lime wedges
2 1/2 ounces silver tequila
2 ounces triple sec
juice of 1 fresh lime
large ice cubes
kosher salt

Muddle 3 slices cucumber, 2 tablespoons
cilantro leaves, the sugar and 1 lime wedge
in the bottom of a cocktail shaker.   Add
the tequila, triple sec and lime juice.  Fill
the shaker with ice and shakes heavily.
Rub a rocks glass with the remaining 2
lime wedges and coat with salt (optional).
Fill a glass with ice and strain the cocktail
into the glass.  Garnish with the cilantro
sprig and remaining cucumber slice.

Daikon Radish Salad

1 pound diakon radish 
1 tablespoon sugar
1/2 tablespoon Korean red pepper powder
1 teaspoon salt
2 green onions thinly sliced
2 clovers garlic minced
1 1/2 tablespoons white vinegar

Peel the radish and cut into really thin strips.
Place the radish in a medium bowl and toss
with red pepper powder, sugar, salt
green onion and garlic.
Sprinkle the mixture with vinegar and mix
Adjust to taste, adding additional salt, 
sugar and vinegar if needed.
Refrigerate until ready to serve

Dandelion Salad

1 teaspoon minced shallot
1 teaspoon of Meaux Mustard
1 tablespoon red wine vinegar
1 anchovy fillet, minced
Salt and freshly ground pepper
3 tablespoons olive oil
1 bunch of dandelion greens (about 10
ounces) rinsed and dried
1 ounce piece of Parmesan cheese

Whisk together the shallot, mustard, 
vinegar and anchovy.  Season with salt and
pepper to taste, and whisk in the oil
in a slow stream.  Toss the dandelion 
greens with the dressing, and top with
Parmesan shavings.

Fettuccine with Walnuts and Parsley

12 ounces whole - wheat fettuccine
2/3 cup chopped toasted walnuts, 2
tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus 
more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

Cook the pasta al dente according to 
package direction, then drain in a 
Meanwhile, toast the walnuts in a small
dry skillet over medium-high heat until
fragrant, stirring frequently,  3 to 5 minutes.
In the pot the pasta was cooked in, heat the
olive oil over low heat, add the garlic 
stirring until soft and fragrant, 3 to 4,
minutes.  Return the pasta to the pot, add
the broth, all but 2 tablespoons of the 
walnuts, the parsley, salt and pepper and
toss to combine.  Arrange 1/2 cup of 
arugula leaves on 4 serving plates.  Top 
each with about 2 cups of pasta.  Sprinkle
with remaining cheese., the reserved 
walnuts and more parsley.  Serve hot

Fresh Mint Martini

cucumber slices
4 or 5 mint leaves
1 teaspoon sugar
1 tablespoon lime juice
3 ounces gin or vodka

Combine 1 or 2 slices of cucumber, 4 or 5
mint leaves, 1 tablespoon lime juice and 1
teaspoon sugar in a shaker and crush with
a muddler or spoon.  Add 3 ounces gin or 
vodka and fill with ice.  Cover and shake,
then strain through a sieve into a chilled
martini glass.  Garnish with a cucumber

Fried Cabbage - Food Network Television

2 tablespoons unsalted butter
4 slices bacon (about 3 ounces) sliced
crosswise into 1/2 inch strips
1 medium onion, diced
3 cloves garlic, sliced
1/2 large head green cabbage quartered,
cored and sliced crosswise into 1/2 inch
thick slices
Kosher salt and freshly ground black 
2 teaspoons Worcestershire sauce

Place the butter and the bacon in a large
Dutch oven or pot with a lid over medium
high heat.  Cook, stirring occasionally, until
bacon is lightly browned and crisp, 7 to 8
minutes (lower the heat if the bacon begins
to get too dark).  Using a slotted spoon, 
remove the bacon to a paper-towel-lined
plate and reserve (do not wipe out pot).
Add the onion, garlic, and 1/2 teaspoon
salt to the pot, stirring frequently with a
wooden spoon and scraping up any 
browned bits from the bottom of the pan.
Cook until the onion is very soft, about
8 minutes.
With the heat at medium-high, add the 
cabbage, 1 teaspoon salt, and 1/4 
teaspoon black pepper.  Stir until the 
cabbage starts to soften, 5 minutes.  
Reduce heat to medium-low or low and
cook, covered, until the cabbage is very 
tender, with a little bit of texture remaining
in the thicker rib pieces, 12 to 15 minutes,
stirring occasionally to make sure the 
bottom isnt getting too dark.
Uncovered the pot and increase heat to
high.  Add the Worcestershire sauce and
stir for about a minute.  There should be
almost no liquid in the pot.  Add more salt
and pepper, if necessary, transfer to a 
serving bowl and top with the reserved
bacon bits. 

Frozen Mint Mojito

5 cups ice cubes
1 cup mint leaves (not packed), plus 4 
1 cup silver rum
3/4 cup simple syrup
1/2 cup freshly squeezes lime juice plus
1 lime, sliced

Combine ice, mint, rum simple syrup, lime 
juice and half of the lime slices in the carafe
of a blender.  Blend until the mint and lime
are pureed and the mixture is 
homogeneous and slightly thick.  Pour into
chilled serving glasses and garnish each
glass with the remaining lime slices and
a sprig of mint.  Serve immediately

Garlicky Jersey Fresh Broccoli Rabe (Rapini)

Broccoli Rabe
Olive Oil
Red Chili Flakes
Salt and Pepper
Parmesan Cheese

Wash and trim the broccoli rabe stems.
Cook in a large pot of salted water until
Remove and drain squeezing out as much
of the water as possible. 
 Over medium heat, drizzle a few tablespoons
 of olive oil in a large skillet.  Saute 2-3 
cloves of minced garlic and red chili flakes 
for 1-2 minutes.  Add the cooked broccoli 
rabe and saute for a few minutes. 
 Season with salt and pepper to taste.  
Sprinkle with Parmesan Cheese and serve. 

Glazed Radishes

3 large bunches of radishes
1/4 cup water
1 tablespoon butter
1 tablespoon sugar
1 teaspoon salt

Trim and wash radishes.  Transfer radishes 
to a skillet and add water, butter, sugar, and
salt.  Cover, bring to a boil and cook until 
almost tender, about 4 minutes.  Uncover
and cook until the liquid evaporates and 
the radishes are glazed, 4 to 5 more 

Grilled Bacon Wrapped Asparagus

1 1/2 lbs of asparagus spears trimmed
Extra-virgin olive oil for drizzling
Black pepper
Bacon slices

Lightly coat asparagus spears with the olive oil.
Season with black pepper.   Bundle 4-5 
spears and wrap tightly with the bacon
Repeat with remaining ingredients.
Place bundles on hot grill and cover.
Cook 10-12 minutes or until bacon is crisp
and asparagus bundles are tender.

Grilled Romaine with Balsamic Dressing

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons crumbled Gorgonzola
6 leaves fresh basil, chopped
1 clove garlic, chopped
Kosher salt and freshly ground black

2 romaine hearts, halved lengthwise
Canola oil, for brushing
1/4 cup crumbled Gorgonzola, for garnish
4 leave fresh basil, torn, for garnish

For the balsamic dressing:  In a blender, 
combine the olive oil, balsamic vinegar,
Gorgonzola, basil, garlic, a pinch each of
salt and pepper and 2 tablespoons water.
Blend until the dressing is creamy and the
garlic and basil are finely chopped.
For the grilled romaine:  Preheat a grill or
grill pan to medium heat.  Lightly brush
the cut sides of the romaine with the 
canola oil.  Place the romaine on the grill
cut-side down and cook until grill marks
form and the leaves are slightly charred,
1 to 3 minutes.  Arrange on a platter 
cut-side up.
Drizzle the romaine with the dressing.
Sprinkle  with the Gorgonzola and torn
basil and serve.