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Newfield, NJ, 08344
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Recipes

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Arugula Mozzarella Salad with Tomatoes (Arugula Caprese Salad)

Bursting with flavors and wholesome ingredients, Arugula Mozzarella Salad with Tomatoes is a delightful combination of peppery arugula, sweet cherry tomatoes, and creamy mini mozzarella balls, drizzled with a tangy balsamic dressing. This delicious and healthy Arugula Caprese Salad is an interesting and refreshing twist on a classic Caprese that can be served as an appetizer, a side dish, or even a light dinner.

Ingredients

• 4 cups Arugula
• 1 1/2 cups Cherry tomatoes
• 1 tsp Balsamic vinegar
• 1 tsp Italian seasoning
• 1 Salt and pepper
• 2 tbsp Olive oil, extra-virgin
• 8 oz Mozzarella balls, mini 

INSTRUCTIONS
  1. In a large salad bowl, add arugula, cherry tomatoes, and mini mozzarella balls.
  2. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Italian seasoning, salt, and pepper until well combined.
  3. Drizzle the dressing over the salad ingredients in the bowl.
  4. Gently toss the salad to coat the ingredients with the dressing, being careful not to crush the mozzarella balls.
  5. Taste the salad and season with additional salt, pepper, or Italian seasoning if desired. Allow the flavors to meld together for a few minutes before serving. Serve and enjoy!

Vegan Creamed Spinach

This Vegan Creamed Spinach is made with simple wholesome ingredients and tastes like a regular Creamed Spinach recipe with dairy. As a bonus, it’s also gluten-free and takes only a few minutes to prepare! It’s great for a simple dinner or festive table. Even my non-vegan friends love it and don’t notice the difference. So I encourage you to give it a try, it definitely worth it. So if you love Creamed Spinach, here is a more healthy dairy-free variation of the traditional recipe.

Ingredients
  • 2 tbsp vegan butter (or olive oil)
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ pounds (680 g) spinach
  • ½ tsp Italian Seasoning
  • ¾ cup (112 g) cashews, unroasted
  • ¾ cup water
  • 1 tsp lemon juice
  • ¾ tsp sea salt
  • ⅛ tsp ground nutmeg 
INSTRUCTIONS
  1. Place the cashews in a bowl and cover them with boiling water. Soak for 15-20 minutes.
  2. Heat butter or oil in a large pan over medium-high heat. Add the onion and garlic, and sauté for 5 minutes.
  3. Add the spinach, and a pinch of sea salt, and sauté until the spinach is wilted. If you can’t fit all your spinach at once, wait until it starts to wilt and add the rest then. Add Italian Seasoning.
  4. Drain the cashews and add them to a blender with water, lemon juice, salt, and nutmeg. Blend on high speed for about 1 minute until very smooth consistency.
  5. Stir the cashew cream into the spinach mixture, and cook until the sauce thickens, it will only take a moment. Serve immediately.

Spring Mix Salad

This spring mix salad is made with a combination of fruit, vegetables, cheese, and sesame-roasted cashews. It is topped with a simple dressing, and you can serve it with your favorite lunch or dinner recipes.

Ingredients

Cashews

  • 2 cups whole raw cashews
  • ¼ cup maple syrup
  • 2 tablespoons sesame seeds
  • 1/8 teaspoon salt

Salad 

  • 1/4 cup white wine vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 2 cups sliced english cucumbers
  • 5 oz. 
  • Spring mix lettuce
  • 1 cup fresh blueberries
  • 1/2 cup strawberries thinly sliced
  • 1/2 finely minced medium red onion
  • 2/3 cup feta crumbles
  • 3 tablespoons olive oil
  • 1/2 tablespoon lemon zest
  • 1/8 teaspoon ground black pepper
INSTRUCTIONS 

Cashews* 

First, preheat the oven to 375ºF and spray a baking sheet with nonstick cooking spray or line with parchment paper. Set aside.

Next, place raw cashews on the baking sheet and drizzle on maple syrup.

Toss cashews in the maple syrup and make sure everything is fully coated. Then sprinkle on sesame seeds and gently toss again. Season with salt.

Roast at 375ºF for around 10 minutes, stopping to toss at 3, 6, and 9 minutes.

Once your cashews are golden brown, remove them from the oven and let them sit for at least 10 minutes. During this time they will become crunchy.
Set the cashews aside for later. 

Salad 

Add vinegar, honey, and salt into a medium-sized mixing bowl and whisk together until the honey dissolves. 

Place the sliced english cucumbers in the bowl with the vinegar and toss so that all the cucumbers are coated in vinegar. Let the cucumbers sit in the vinegar for 10-15 minutes (or overnight). 

Next, place the spring mix lettuce into a large salad bowl and then add the blueberries, strawberries, red onion, and feta to the bowl. Toss ingredients together. 

Using a slotted spoon remove the cucumbers from the vinegar mixture and add them to the salad bowl. Save the vinegar mixture for the fressing.

Prepare the salad dressing by removing 3 tablespoons of the vinegar mixture from the cucumbers and placing it into a small bowl. Add olive oil, lemon zest, and black pepper to the bowl and whisk everything together to combine. 

Drizzle the dressing over the salad and toss everything together.

Finally, add ½-1 cup of the roasted cashews to the salad and enjoy.

Caramelized Onion Dip

Homemade caramelized onion dip will quickly become your favorite party appetizer! It’s packed with amazing savory flavor, oven roasted onions and garlic, and creamy Greek yogurt and sour cream.
A little sweet, totally savory, and delightfully thick caramelized onion dip is our go-to party appetizer. It’s always the first appetizer to disappear on game day, impresses a crowd, is made with wholesome ingredients, and comes together easily without many dishes to clean!

Roast the onions and garlic in the oven, then mix it all together with Greek yogurt, sour cream, and some spices for the ultimate app. It’s totally versatile, tastes great with veggies, crackers, and more, and is packed with flavor. Make a double (or even triple!) batch. Trust us!

Ingredients
  • 2 large red onions cut into 1/4-1/2 inch thick slices
  • 1 head garlic pointy end cut off
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup 2% Greek yogurt
  • 1/4 cup sour cream
  • 1.5 teaspoons Worcestershire sauce
  • pepper to taste
  • fresh thyme for serving
INSTRUCTIONS 
 Preheat the oven to 400ºF.
  1. Spread the sliced onions onto baking sheet and place the head of garlic cut-side down onto the baking sheet. Drizzle with olive oil, season with sugar and salt, and toss to combine.
  2. Bake for 15 minutes.
  3. Remove the pan from the oven and use a spatula to make an onion pile (scoot all of the onions together). Flip over the head of garlic.
  4. Place back into the oven and bake for another 15 minutes. After 15 minutes, toss again. If the onions have reduced in size and turned a dark golden brown/dark purple color, you know they are done. If the onions are still plump and light in color, they need to continue cooking.
  5. Once the onions have caramelized, transfer the onions and head of garlic to a cool baking sheet or plate. Set aside to cool.
  6. After the head of garlic is cool enough to handle, use your hands to squeeze out the cloves into a large bowl. Use a fork to mash the roasted garlic into a paste.
  7. Add the Greek yogurt, sour cream, and Worcestershire sauce to the bowl. Mix well.
  8. Use a pair of kitchen scissors to cut the caramelized onions into smaller, bite-sized pieces and transfer into the large bowl.
  9. Mix the onions with the rest of the dip and taste test. Add additional salt/pepper if needed.
  10. Garnish with fresh thyme and serve with your favorite crackers, pretzels, veggies, breads, bagels, and more!

Pineapple Chicken Kabobs

These Hawaiian-inspired Pineapple Chicken Kabobs are glazed with a tropical basting sauce and grilled until tender and caramelized. A fresh, flavorful summer meal!
he sweet, tropical flavor of caramelized chunks of chicken and pineapple combined with bell pepper and red onion is a seriously crave-worthy combination. I’ve already got plans to get these Pineapple Chicken Kabobs on my grill again soon because I can’t get them out of my mind!

INGREDIENTS
  • 2 pounds boneless, skinless chicken breast, chopped into 1 ½ -inch cubes
  • 3 cups cubed fresh pineapple, from 1 pineapple (slice 1-inch thick, then cube)
  • 2 large or 3 small bell peppers, cut into 1 ½ -inch pieces (use assorted colors for contrast)
  • 1 large red onion, cut into 1 ½ -inch pieces
  • 2 tablespoons olive oil, plus additional as needed for brushing the grill
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 12 wooden or metal skewers, about 10 to 12 inches long

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