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Entries for Featured Recipes

Crockpot Spaghetti Squash Recipe

Posted on September 9th in: Featured Recipes By:

Top cooked spaghetti squash with spaghetti sauce or toss with butter and seasonings. Ingredients: 2 cups water 1 spaghetti squash, a size which will fit in slow cooker Preparation: With a skewer or large fork, puncture several holes in the squash. Pour water in the slow cooker/Crock Pot, add the whole squash. Cover and cook on low for 8 to 9 hours. Split and remove seeds, then transfer the "spaghetti" strands to a bowl. Serve tossed with butter and salt and pepper, Parmesan cheese or your favorite ...

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Stuffed Peppers Recipe

Posted on September 2nd in: Featured Recipes By:

"Green bell peppers stuffed with a mixture of rice, textured vegetable protein, cheese and tomato sauce. Omit the cheese for a vegan variation. Serve with additional tomato sauce, if desired." INGREDIENTS 1/2 cup uncooked white rice 3/4 cup water 4 green bell peppers 1 onion, chopped 4 tablespoons olive oil 8 ounces textured vegetable protein 2 tablespoons chopped fresh parsley 2 cups tomato sauce 4 ounces shredded mozzarella cheese salt to taste ground black pepper to taste DIRECTIONS 1. Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. 2. Preheat oven to 400 degrees F (205 degrees C). 3. Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops. 4. Heat oil in a ...

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Snappy Eggplant Spaghetti Recipe

Posted on September 2nd in: Featured Recipes By:

INGREDIENTS 1 medium onion, chopped 1 garlic clove, minced 2 tablespoons olive or canola oil 3 1/2 cups tomato juice 1 small eggplant, peeled and cubed 1 medium green pepper, chopped 16 large pitted ripe olives, finely chopped 1/4 cup minced fresh parsley 2 tablespoons minced fresh basil 1 teaspoon salt 1/4 teaspoon crushed red pepper flakes 1 (16 ounce) package spaghetti 1 pound red snapper fillets DIRECTIONS 1. In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add tomato juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the eggplant, green pepper, olives, parsley, basil, salt and red pepper flakes. Cover and simmer for 20 minutes. 2. Meanwhile, cook spaghetti according to package directions. Add fish to eggplant mixture; cover and ...

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Potato Leek Soup

Posted on August 26th in: Featured Recipes By:

3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 1/4 teaspoon fresh chopped chervil 2 T each chopped celery and shallots 1/8 teaspoon celery seed Parsley to garnish Peel and quarter the potatoes. Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining ...

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Parsley Hazelnut Pesto

Posted on August 26th in: Featured Recipes By:

Makes about 1 cup; enough for pasta for 4 or condiment sauce for 6 to 8 This robust "pesto" is really a bit more like the French style pistou which is served as a robust condiment for soup and grilled entrees. It is a wonderful and refreshing departure from traditional basil pesto. It's lightly and brighter in flavor and requires no cheese at all. Serve tossed into hot angel hair pasta as an entrée dish or use it as a condiment drizzled over grilled fish, poultry or vegetables. 1/3 cup whole fresh hazelnuts (or filberts) with skins 1 lightly packed cup fresh Italian parsley leaves ¾ cup lightly packed fresh basil leaves 2 cloves garlic, peeled 2 Tbs fresh lemon juice ¾ cup olive oil ½ tsp salt Freshly ground black pepper to taste Preheat the oven to 375 degrees. Toss the ...

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Betty Carol Gilbert’s Onion Casserole Recipe:

Posted on August 19th in: Featured Recipes By:

Ingredients: 1 lb. onions, sliced and separated 1 egg, beaten 1 cup heavy cream 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup shredded sharp Cheddar cheese Paprika Preheat oven to 350 degrees. In medium saucepan combine onions with water to cover. Bring to boil; boil 1 minute. Drain. Transfer to 8-inch square baking dish. In bowl combine egg, cream, salt and pepper; pour over onions. Sprinkle with cheese, then paprika. Bake 25 minutes. Makes 6 ...

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Chunky Eggplant Caponata

Posted on August 19th in: Featured Recipes By:

Makes about 6 cups sauce This fragrant sauce is easily assembled and quickly cooked. It makes a very satisfying supper served over a bowl of hot pasta and is equally delicious served as a topping on grilled rounds of olive oil and garlic seasoned bread for a pretty crostini style appetizer. Leave the skins on fresh tomatoes, their texture is not a problem in this rustic sauce. 1/3 cup extra-virgin olive oil 1 cup chopped onions 2 large cloves garlic, peeled ¼ cup dry red wine 1 medium black beauty eggplant (about 1 pound), peeled and cut into ½ inch dice 2 ½ to 3 pounds ripe summer tomatoes coarsely chopped, or 5 generous cups good-      quality canned plum tomatoes, drained and coarsely chopped 1/3 cup large capers, rinsed and drained 1/3 cup Kalamata olives, ...

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Traditional French Onion Soup Recipe

Posted on August 19th in: Featured Recipes By:

French onion soup with French bread, onions, and shredded cheese. Ingredients: 2 tablespoons butter 1 lb. onions, sliced 2 1/2 cups chicken stock 1 bay leaf 1/8 teaspoon salt 1/8 teaspoon pepper 4 slices of French loaf 4 oz (1 cup) shredded Cheddar cheese Preparation: Melt the butter in a large saucepan over medium heat and add the onions. Cook about 8 minutes until golden brown. Add chicken stock, bay leaf and salt and pepper to taste. Bring to boil, then transfer to the slow cooker and cook for 7-10 hours on LOW. Preheat the grill (broiler) to high. To serve, sprinkle the cheese over the bread slices and float on top of the soup. Remove the cooking pot from the container and place under the grill until the cheese bubbles and turns golden brown. Serve at once in individual ...

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