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Entries for Featured Recipes

BBQ Lime Chicken

Posted on September 22nd in: Featured Recipes By:

Ingredients: 1 (4 pound) chicken, cut into pieces 2 teaspoons seasoning salt 2 teaspoons ground black pepper 1/2 teaspoon cayenne pepper 1 1/2 cups fresh lime juice 1 cup olive oil 8 cloves garlic, minced 1/2 cup chopped fresh cilantro Directions 1. Wash chicken parts. Pat dry thoroughly. Pierce all pieces with a fork. In a small bowl, combine the seasoning salt, ground black pepper and cayenne pepper. Rub all chicken parts with the spices, then place the chicken into a large, resealable plastic bag. 2. In a separate medium bowl, combine the lime juice, olive oil, garlic and cilantro. Mix well and pour into the bag with the chicken. Seal and let marinate in the refrigerator for at least 2 hours. 3. Preheat an outdoor grill for low heat and lightly oil grate. 4. Remove ...

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Portobello Mushroom Soup

Posted on September 22nd in: Featured Recipes By:

Ingredients: 1/4 cup (1/2 stick) unsalted butter 5 leeks (white and pale green only) chopped 1 med onion chopped 10 ozs. Portobello mushrooms: chopped to make 4 generous cups 1/4 cup flour 3 cups chicken stock or broth 4 TBS dry sherry 2 cups half and half 1/4 tsp cayenne pepper 1/4 tsp ground pepper Directions: Melt butter in heavy large pot over medium heat. Add leeks and onion; saute tender. Add mushrooms and saute 5 min. Reduce to low. Add flour: cook until mixture thickens, stirring occasionally, about 3 min. Gradually stir in stock and half of the sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about ten minutes. Stir in half and half. Simmer until slightly thickened, about ten minutes. Stir in the cayenne. Season with pepper and salt. ...

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Fettucine with Sweet Pepper & Cayenne Sauce

Posted on September 22nd in: Featured Recipes By:

Ingredients: 12 ounces dry fettuccine pasta 2 red bell peppers, julienned 3 cloves garlic, minced 3/4 teaspoon cayenne pepper 1 cup reduced fat sour cream 3/4 cup chicken broth 3/4 cup grated Parmesan cheese salt and pepper to taste Directions: 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. 3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese. 4. Toss hot pasta with sauce and season with salt and pepper to taste; ...

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Butternut Squash Risotto Recipe

Posted on September 16th in: Featured Recipes By:

Serves 4-6. 1 med. Butternut squash 5-6 c. chicken stock 2 tbsp. unsalted butter 1 tbsp. olive oil 4 shallots, peeled and minced 2 c. Arborio rice ½ c. dry white wine Freshly grated nutmeg Salt and pepper (freshly ground) 1 tbsp. chopped fresh rosemary ½ cup freshly grated Parmesan Rosemary sprigs for garnish Cut squash into eights, discarding seeds. Steam squash for 10-15 minutes or until tender. Scoop flesh from skin and mash lightly. In large saucepan, heat stock to simmer. In another large saucepan over medium heat, melt 1 tablespoon butter. Add oil, shallots, and cook for 2 minutes. Add rice. Cook, stirring for 5 minutes. Add wine to rice and cook, stirring until wine is nearly absorbed. Stir in a cup of stock and the squash; cook at a steady simmer ...

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Squash Pie

Posted on September 16th in: Featured Recipes By:

1/2 recipe pastry for a 9 inch single crust pie 1/2 cup white sugar 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/2 pinch salt 1-1/2 teaspoons butter, melted 1/4 teaspoon ground ginger 1 cup hot milk 1 pound butternut squash 1-1/2 eggs 1. Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount. 2. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell. 3. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out ...

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Farmer’s Favorite Pizza Recipe

Posted on September 16th in: Featured Recipes By:

A sampling of this week's veggies chopped or sliced 1 ball of Griggstown Mozzarella Pizza dough (available by asking your local pizza shop) 1. Prepare vegetables 2. Spread pizza dough across cookie sheet 3. Layer vegetables & cheese on top 4. Bake at 350 degrees for 20 ...

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Butterflied Chicken with Lemon & Rosemary Recipe

Posted on September 9th in: Featured Recipes By:

Serves 4 Ingredients: 1 butterflied chicken (approx. 3-1/2 to 4 lbs.) 3 long sprigs of fresh rosemary 1 lemon, juiced more lemons to serve 1 red onion 6 tablespoons olive oil Maldon or other sea salt Directions: (to butterfly a chicken just cut through the backbone from tail to the neck using poultry scissors open chicken up and wash out cavity) Sprinkle sea salt over chicken. Put chicken into a large freezer bag. Pull the waxily aromatic needles off 2 of the springs of rosemary and drop them on top. Cut lemon in half and squeeze juice into the bag, chucking the rinds into the bag afterwards. Pour in olive oil and then close bag. Give it a good squeeze around the edges before placing in the refrigerator. Marinate chicken for a couple of hours, or overnight--even a ...

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Apple-Stuffed Acorn Squash Recipe

Posted on September 9th in: Featured Recipes By:

Ingredients 1 medium acorn squash 1 cup chopped, peeled apple 4 teaspoons honey 2 teaspoons butter 1/8 teaspoon ground cinnamon Directions 1. Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes. 2. In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until ...

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