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Mailing address:
730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Broccoli White Pizza
Broccoli White Pizza
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. Sprinkle with grated parmesan cheese. Top with sliced provolone then place steamed broccoli florets on top of provolone. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza. Bake for 12-18 minutes or until crust just golden brown. Slice & serve.
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Crispy Baked White Sweet Potato Fries
Crispy Baked White Sweet Potato Fries
Preheat the oven to 425 degrees Fahrenheit. Peel the sweet potatoes and cut them into fry-shaped pieces (see photos). Try to cut them into similarly sized pieces so the fries will bake evenly.
Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto your baking sheet. Sprinkle with cornstarch (if using) and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. I’d try to use half a teaspoon per potato or so. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don’t overcrowd, otherwise they will never crisp up.
Bake for 15 minutes, then flip the fries so they can cook on all sides. I find the easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.
Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries changes from shiny to a more matte, puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
Cauliflower, Apple, Romaine and Celery Salad
SALAD:
1/4 head of a 1 lb. raw cauliflower, sliced thin
1/4 head romaine, shaved
2 stalks celery, sliced thin
1/2 apple, cut into matchsticks
1/4 c. pecans, coarsely chopped
2 T red onion, minced
DRESSING:
2 tsp. Dijon mustard
1 tsp. honey
1/4 c. walnut oil
salt & pepper
DIRECTIONS:
Make the dressing first by mixing the Dijon with the honey, then drizzling the walnut oil into the mixture while whisking until completely blended.
Season with salt and pepper to taste and set aside.
To prepare the cauliflower, separate into florets and then either run through the slicer on a food processor, slice with a mandoline, or slice with a knife as thin as possible.
Prepare the romaine in the same fashion and add both to a large bowl.
To prepare the apples, leave the peelings on, core it, and cut into thin slices. Stack them and cut through the stack to make the matchsticks.
Mix all the salad ingredients in the large bowl and drizzle over the dressing. You’ll have leftover dressing.
Toss and serve.