Category: vegetable side dish

Asian Chicken Lettuce Wraps

This recipe is fresh and delicious wrapped in Terhune Orchards Boston lettuce leaves. You can use the ground chicken in the recipe or substitute ground turkey for your own taste preference. We have both available from Griggstown Farm in our farm store. […]

Asparagus Risotto

Risotto is a Northern Italian dish which, like a hearty bowl of soup, can be served on its own as a meal. This version, packed with springtime herbs and tender bite-sized pieces of asparagus, would also be perfect alongside roast leg of lamb or Easter ham.serves 8 […]

Braised Fennel with Pomegranate

Pomegranate juice pairs with garlic, orange juice, and chicken broth for a delicious braising liquid that brings out the rich flavor of Terhune Orchards fennel. […]

Broccoli Slaw

This is a great way to use the whole broccoli. Enjoy the florets in one recipe and the stalks in this crunchy, creamy, colorful slaw. […]

Brussels Sprouts with Apple Cider and Bacon

Bring home one of our stalks of Brussels sprouts and snap them right before using in this fall favorite. You can’t get fresher than that! We love to share this as a side at our Thanksgiving table or at any other festive autumn gathering. […]

Corn Gazpacho

This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 3 cups fresh corn kernels 2 medium sized yellow pepper 4 large yellow beefsteak tomatoes 2 shallots, peeled chopped ½ cup sherry vinegar 4 Tbsp. extra virgin olive oil kosher salt, to taste Cut the corn kernels off the cob. Deseed the peppers and quarter. Quarter the tomatoes. In a blender, pulse in small batches [...]

Cornbread Dressing (Stuffing) with Fennel & Sausage

Terhune Orchards fennel adds flavor to this seasonal dish. Since stuffing is traditionally put inside a bird to cook, this is more properly called dressing but regardless of terminology, it will wow guests at your thanksgiving table just the same. Cooking the cubes of cornbread helps dry it out and provide a crisp and flavorful side dish. […]

Crisp Winter Apple Salad

Our tender head lettuces, spinach and kale can all be used to make this colorful salad with a bit of crunch and tang from apples, dried fruits and nuts. […]

Fennel & Apple Slaw

Crunchy and refreshing, this slaw made from autumn apples and fennel comes together in a flash. Enjoy it as a side or top a turkey sandwich with it for lunch. […]

Gazpacho

A cold soup is a refreshing summer meal. Tomatoes are the main ingredient, but scallions and cucumbers give this soup body and bite.Serves 6 […]

Green Pancakes with Lime Butter

  Ingredients: FOR THE BUTTER Leaves from 2 stems cilantro 1 medium clove garlic 2 limes ¼ teaspoon kosher salt ½ teaspoon ground white pepper ¼ teaspoon crushed red pepper flakes 8 tablespoons (1 stick) unsalted butter (see NOTES) FOR THE PANCAKES Water 8 to 10 ounces baby spinach leaves, washed Olive oil, for frying 4 tablespoons ½ stick) unsalted butter 1 bunch scallions 1 or 2 jalapeño peppers 1 cup self-rising flour (see NOTES) 1 ¼ tablespoons baking powder 1 large egg, plus 2 egg whites ½ teaspoon kosher salt 1 teaspoon ground cumin ⅔ cup low-fat milk   [...]

Grilled Broccoli

3 Tbsp. tamari or soy sauce 3 Tbsp. rice wine vinegar 1 Tbsp. sesame oil 1 head of broccoli (2 pounds) cut into 1 inch florets Kosher salt 1 Tbsp. parsley, finely chopped Whisk together tamari or soy sauce with vinegar. While whisking, add the oil. Add the broccoli and toss it to coat the florets. Then add kosher salt to taste. Put grill basket on grill and add broccoli in grill basket and toss until the florets are crisp at edges and tender within, (about 10 minutes). When finished, put broccoli on a platter and top with drizzle olive [...]

Kale Citrus Salad

We harvest fresh kale all year at Terhune Orchards and this recipe makes wonderful use of citrus that is at its prime in the winter months. […]

Late Summer Heirloom Tomato Salad

We have more than 20 types of heirloom tomatoes to choose from in the farm store.They have wonderful names like Aunt Ginny’s Purple, Green Zebra and Marvel Stripe. These older tomato varieties are rich in history and flavor. […]

Lemon Arugula Salad

In the winter, citrus lightens this dish and gives it a fresh flavor. Ingredients: 1 lemon (or substitute other citrus such as grapefruit or orange) 1/2 tsp. sugar 1 pkg. (5 oz.) arugula 2 tbsp. extra virgin olive oil 2 oz. Parmesan cheese, shaved Directions: With paring knife, cut top and bottom off lemon. Cut peel and pith away from lemon; then, into small bowl, cut segments from between membranes. Cut each segment in half. Squeeze 1 tablespoon juice from pulp. Sprinkle sugar over lemon segments; let stand at least 10 minutes. In large bowl, toss arugula with oil, lemon [...]

Lemony Asparagus and Arugula Salad

Cookbook author, David Tanis gave an inspiring talk at the Princeton Library. We love his recipe a spring salad that includes crops we grow here at Terhune Orchards. We’ve modified it a bit to suit our tastes. […]

Maple Grilled Corn and Pepper Relish

Serve this summery mix of vegetables as a side for grilled chicken, ribs or pork chops. The natural sweetness of summer corn is heightened by the light coating of maple syrup caramelized on the grill. For summer picnics and barbeques this pretty side dish can be prepared well in advance of serving time. […]

Oven Roasted Asparagus

We love this hassle-free new way to prepare asparagus — neatly tucked away in the oven. You can wash, season and arrange the asparagus in the roasting dish several hours in advance and be ready to pop it into the hot oven 15 minutes before serving time. serves 4 […]

Oven Roasted Winter Vegetables

This couldn’t be simpler or more delicious. It’s great served warm or room temperature and you can roast right alongside a chicken. Feel free to vary the root vegetables to your liking but don’t leave out the rutabaga as it is surprisingly delicious! Adapted from the Hay Day Country Market Cookbook by Kim Rizk Serves 4 to 6 […]

Panzanella

This salad is a refreshing combination of veggies made hearty with the bread croutons. A diced peach would add a flavorful topping to this dish. […]

Peach Pesto Panzanella Salad

Culinary educator and author, Rachel Weston, demonstrated this recipe at our Just Peachy Festival in 2018. The flavors of peach, basil and tomato all meld together for one perfect bite. […]

Pickled Jalapeño

This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 1 jalapeno pepper 2 Tbsp water 2 Tbsp white balsamic vinegar 2 Tbsp granulated sugar. Cut the jalepeno into rounds and put in a small bowl. Heat the water vinegar and sugar to dissolve sugar. Pour over the jalapeños. Allow to cool completely.

Ratatouille

A great late summer dish, taking advantage of many of the season’s vegetables when at their peak. Serve hot or cold. Serves 6-8 […]

Roasted Butternut Squash with Cider Vinaigrette

A healthy side dish made interesting with flavorful apple cider. Ingredients: 2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices 1 medium red onion, cut into wedges 3 tbsp. olive oil, divided kosher salt freshly ground black pepper 1 c. apple cider 1 1/2 tbsp. whole-grain mustard 1 tbsp. red wine vinegar 2 tbsp. chopped fresh flat-leaf parsley Directions: 1. Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to [...]

Roasted Fennel with Parmesan

Ingredients: 4 tablespoons olive oil 4 fennel bulbs, cut horizontally into ⅓-inch thick slices, fronds reserved Salt and freshly ground black pepper ⅓ cup freshly shredded Parmesan Directions: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Smoky Corn Chowder

Fresh cut kernels of summer corn are a real treat but a nuisance when they ricochet all over the kitchen! Use an angel food cake pan to hold the cobs and collect the kernels while slicing. Simply insert the tapered end of the cob into the center tube portion of an upright cake pan. From top to bottom, slice off the kernels with a sharp kitchen blade allowing them to drop right into the well of the cake pan.Serves 6 […]

Spinach Lasagna

We grow spinach throughout the year. In winter we protect it under cover in the high tunnels before switching to growing in the field in spring and summer. Our creamy, garlic flecked,farm fresh spinach filling makes this lasagna special. […]

Spinach Pesto

The flavor of fresh spinach adds a mellow earthly flavor to Pesto – a classic fresh Italian sauce traditionally prepared with basil. […]

Spinach Salad with Bacon and Eggs

For an entrée salad the whole family will devour, try spinach salad with bacon and eggs. Top crisp, fresh spinach with sliced bacon and eggs for a complete and satisfying balanced meal. […]

Spring Onion Crème

This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 1 bunch spring onion tops or Terhune scallions, charred on the grill 1 bunch garlic scapes or 3 garlic cloves wrapped in a tin foil packet, charred on the grill, divided 2 cups sour cream extra virgin olive oil salt and pepper In a food processor, blend the charred onions and scapes or 2 cloves [...]

Summer Jersey Caprese Salad

This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 4- 2ounce balls of Fresh Buffala Mozzarella 2 Easter egg radishes, thinly sliced 2 large Jersey tomatoes, sliced 8 grape tomatoes, halved 8 cherry tomatoes, halved 3oz garlic scapes, blanched and sliced 4oz English cucumbers, sliced 4oz lemon cucumbers wedges 8 leaves of fresh basil Balsamic vinaigrette ¼ cup white balsamic vinegar ½ cup extra [...]

Sweet Corn “Mexican style”

This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition. 4 ears or corn, boiled or grilled 1 cup mayonnaise 1 clove garlic, grilled 1/4 cup cotija cheese or parmesan cheese 1/4 cup cilantro leaves red chili powder to taste 4 wedges of lime Smear mayonnaise on cooked corn, sprinkle with cilantro, cotija cheese, and chili powder on top to taste. Serve with a lime [...]

Sweet Potato and Apple Gratin

The combination of sweet potato and apple is a natural for the Holiday table. The apple adds natural sweetness and lightens the traditionally rich version of candied sweet potatoes. Serves 6 […]

Tomato, Mozzarella & Grilled Fennel Salad

The combination of ripe tomatoes and fresh mozzarella is a summer classic; grilled fennel makes it new and exciting. Serve this as a first course, followed by an entrée of grilled fish. For easy entertaining, grill the fennel ahead of time and assemble the salad just before serving. Serves 4 1 large or 2 small fennel bulbs, scrubbed, feathery ends trimmed 1/3 cup extra virgin olive oil 2 Tbsp sherry vinegar coarse (kosher) salt and freshly ground black pepper 2 ripe tomatoes, cored, seeded and coarsely chopped 8 ounces fresh mozzarella cheese, sliced into thin rounds 1. Preheat the grill [...]

Watermelon Salsa

Our melon bins are piled high with seeded and seedless watermelons that have red or yellow flesh. You can also make this salsa with our cantaloupe, honeydew or canary melons. […]

Zucchini, Corn & Fresh Basil Salad

A refreshing medley of summer flavors, this salad is great for summer picnics and barbecues. Terhune Orchards’ fresh zucchini and summer corn (now available in the farm store!) sliced right off the cob require very little cooking to tenderize and bring out their best qualities. Just steam gently and dress in this simple vinaigrette. […]

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