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Entries for Featured Recipes

Chilled Cucumber Yogurt Soup Recipe

Posted on July 29th in: Featured Recipes By:

Ingredients: 4 small seedless cucumbers - peeled and grated 1 tablespoon fresh lemon juice 1 bunch fresh mint leaves, chopped 1 bunch fresh dill, chopped 2 cloves garlic, crushed 2 cups plain yogurt 1 tablespoon olive oil 1 teaspoon salt (optional) 1/4 cup raisins (optional) Directions: Combine the grated cucumber, lemon juice, mint, dill, garlic, yogurt, olive oil, and salt in a large mixing bowl; stir with a large spoon. Pour the mixture into a blender; blend on high speed until smooth. Serve immediately or chill in refrigerator until ready to serve. Divide the soup between four bowls; top each serving with about 1 tablespoon raisins. Prep time 20 Min Ready in 20 Min Serves ...

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Beans And Italian Squash Recipe

Posted on July 22nd in: Featured Recipes By:

Ingredients: 1½ pounds string beans, strung 2 Italian squashes, peeled, sliced 3 tablespoons butter 1 tablespoon oil Seasonings to taste Instructions: 1. Boil the string beans in salted water for 25 minutes. 2. Drain off water. 3. Fry the Italian squash quickly for about 5 minutes in the butter and oil in a frying pan. 4. Add the string beans and let cook together for 5 minutes. 5. Add the seasonings and mix well with a fork. 6. Then ...

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Perch & Sage

Posted on July 17th in: Featured Recipes By:

This is a great little recipe for grilling a delicious batch of perch. Prep Time: 15 minutes Cook Time: 10 minutes Ingredients: 2 12 ounce perch, scaled 2 slices zucchini 3 roma tomatoes 1 tablespoon olive oil 10 sprigs fresh sage Preparation: Preheat grill. Make about 4 slits into the flesh of each fish on each side. Coat inside with oil and stuff with sage sprigs. Place on oiled grill and cook for about 4 minutes on each side. Half way through cooking time add zucchini and tomatoes to grill. Remove everything from the grill. Take out the sprigs and stuff with zucchini and tomatoes. ...

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Asian Eggplant over Spaghetti

Posted on July 17th in: Featured Recipes By:

Ingredients: 1 package spaghetti 1 large eggplant 1/4 cup hoisin sauce 1 tablespoon sesame seeds marble size chunk of miso 1 tablespoon crushed red pepper 1/4 cup vegetable oil Directions: Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed. Meanwhile, peel and dice up the eggplant. Mix it in the hoisin sauce (use as much sauce as you want). Then mix in the sesame seeds. In an skillet, saute the eggplant on med to med-high heat until it is very tender, adding the crushed red pepper and oil (to keep from sticking) while cooking. Keep this warm until the spaghetti is ready. Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy! Serves: 3-4 Preparation time: 30 ...

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Raw Zucchini Slaw

Posted on July 16th in: Featured Recipes By:

Serves 4 to 6 The simplest and way to prepare the vegetables for this dish is using the grating disk on a food processor. You can use fresh garden spearmint in the dressing as well but the intense flavor of dried mint is something very different and unique. 6 cups grated or finely julienne sliced zucchini, about 4 medium zucchini 2 cups grated carrots 1 large bunch or 1 cup coarsely chopped spring onions Juice of 3 lemons 1/3 cup olive oil 1 tablespoon of crushed dried spearmint 1 large clove garlic, peeled and crushed Salt and pepper to taste Large pinch of sugar to taste Combine the lemon juice, spearmint, garlic salt and pepper in a jar fitted with a lid and shake to combine and season with additional, salt, pepper and sugar to taste.  Set the dressing aside while you ...

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Zucchini and Summer Herb Frittata

Posted on July 16th in: Featured Recipes By:

Serves 4 to 6 Italian frittatas make a great summer meal served with good bread and a simple green salad. They are delicious served warm straight from the pan but also hold up well prepared in advance and served at room temperature. Like meatloaf, leftover slices of frittata make a great summer picnic sandwich. For this dish, wash zucchini well, trim away stem and blossom ends, slice in half lengthwise then slice each half into thin crescents. ¼ cup extra virgin olive oil 1 cup thinly sliced onion 4 cups thinly sliced zucchini (about 3 medium zucchini) Finely milled sea salt to taste 5 eggs 2 tbs. shredded fresh basil 2 tbs. chopped fresh chives ½ cup freshly grated parmesan cheese Freshly ground black pepper 2 tablespoons butter Additional fresh herbs for garnish Using a ...

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Spicy Collards

Posted on July 6th in: Featured Recipes By:

Serves 2 or 3 as a side dish Adapted from Elizabeth Schneider's Uncommon Fruits & Vegetables, this is our favorite way to enjoy collard greens.  Other leafy greens can be used in this preparation. Swiss Chard, mustard greens and kale all work. Just adjust the cooking time for the more tender greens. 1 generous pound collard greens 2 tablespoons unsalted butter 2 tablespoons minced shallots 1/2 teaspoon grated fresh ginger root 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 teaspoon finely milled sea salt, or to taste Wash and remove stems from collards. Drop leaves into a large pot of boiling salted water. Boil until tender, about 15 minutes (this may vary-test frequently). Drain leaves, then chop finely. Heat 1 tablespoon of ...

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Braised Bok Choy with Ginger & Garlic

Posted on July 6th in: Featured Recipes By:

Serves 4 as a side 2 tablespoons peanut oil 1 medium head (about 1 1/2 lbs) Bok Choy 2 medium garlic cloves, peeled and minced 2 tablespoons minced fresh ginger root 3/4 cup chicken stock Freshly ground black pepper to taste ½ teaspoon sea salt or to taste 1 teaspoon rice wine vinegar Trim and discard bottom inch from head of bok choy. Wash leaves well and pat dry. With a chef's knife separate leaves from stalks by cutting away the leafy green leaves from the triangular white stalks.  Cut stalks in half lengthwise then slice across into thin strips. Stack the green leaves and slice across into thin strips. Heat a nonstick skillet over high heat and add the peanut oil, swirl to coat. Add stalks and cook stirring frequently until very lightly colored, about 5 mins. Add ginger ...

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