Broiled Salmon Valentinè

Broiled Salmon Valentinè

This recipe comes courtesy of Offbeat Gourmet who is at the market on Saturday 2/10 & Sunday 2/11, 2018
Offbeat Gourmet creates handcrafted sauces & marmalades using ingredients from local family owned farms.

Serves 4 people


1/4 cup Offbeat Gourmet Marmalade
2 Tbsp soy sauce
1 tsp fresh ground black pepper
3 cloves chopped garlic
Salmon filet 3/4. lb to 1. lb (for salmon, visit Metropolitan Seafood at the market)


First pre-heat your oven to 450 degrees.

Then mix the following ingredients together: 1/4 cup Offbeat Gourmet Marmalade, 2 Tbsp soy sauce, 1tsp fresh ground pepper and 3 cloves (crushed) chopped garlic, top salmon filet with half of the glaze mixture

Next, put a layer of foil on a baking sheet and lightly grease with olive or coconut oil. Place the salmon (skin side down) and bake the salmon at 450 degrees for 5 minutes

After the five minutes are up, set oven to BROIL HIGH; and Broil the salmon for an additional 5 minutes

Cover with remaining 1/2 of the glaze and return to broiler for 3-5 minutes or until desired level of doneness

Using two spatulas carefully lift the filet and place on a bed of rice (for rice, visit Blue Moon Acres at the market).

Garnish with sliced green onion & don’t forget a squirt of lemon!

“Makes It Taste Like Candy!”

Recipe courtesy of Offbeat Gourmet, one of our popup vendors. 

Sweet Carrot Cake

Sweet Carrot Cake

While Strawberries are taking center stage, don’t forget its carrot season too!  You’ll find farm fresh carrots and eggs at Blue Moon Acres, they also carry walnuts, and Cottage Spice Co has the spices for this simple to make Carrot Cake that we tried and tested from Ina Garten, Barfoot Contessa recipe!  Decorated with Sciascia Confections Macarons!

What you’ll need:

  • 2 cups sugar
  • 1- 1/3 cups vegetable oil
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons kosher salt
  • 1 pound carrots, grated
  • 1 cup raisins
  • 1 cup chopped walnuts
  • Ginger Mascarpone Frosting (recipe follows)
  • Crystallized ginger (not in syrup), chopped, for garnish

Preheat the oven to 400 degrees. Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease and flour the pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Ginger Mascarpone Frosting (Frosts one 9-inch Cake)

  • 12 ounces Italian mascarpone cheese, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups sifted confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 cup minced crystallized ginger (not in syrup)
  • 1/4 teaspoon kosher salt

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

Healthy Holiday Cocktails!

Healthy Holiday Cocktails!

It’s the most wonderful time of the year.  But for most of us, it’s also the unhealthiest. With holiday parties galore, dessert tables laden with pies, cookies and more, plus the beverage count soaring to its highest point of the year, it can leave us all feeling a bit more naughty than nice.  While many of us save our willpower for the dessert table, we often forget about the empty calories and grams of sugar that wind up in our hands via our favorite cocktails.  That’s where we can help!  Here are our healthy takes on a few holiday favorites so you can imbibe and still look and feel your absolute best.

By Amina AlTai

Vegnog (Vegan Eggnog)

If you’re looking to take a classic holiday beverage and make it kid and waistline friendly, here’s my healthier take on a holiday favorite:


1 cup pecans

4 cups coconut water

1 cup dates

1 teaspoon cinnamon

1 teaspoon nutmeg

2 teaspoons vanilla extract

* Optional 3/4 cup dark rum or bourbon

Add all the ingredients to your blender and blend until everything it’s completely liquefied or has the texture of a smoothie.  Store in the fridge until you’re ready to serve.  This recipe makes a whole pitcher.

Why we love it:  

The pecans add some much needed fat and protein to this traditionally sugar-rich beverage.  The addition of protein and fat helps to mitigate any blood sugar spikes which makes for a merrier mood.  Cinnamon is also great in supporting a healthier blood sugar as it’s reported to have blood sugar lowering properties.


The Pomegranate Spritzer

This sweet little beverage is our festive take on a vodka soda.  We like it straight up with a twist.


1 cup of soda

1 tbs of coconut water crystals

3 ounces of vodka

2 tablespoons of pomegranate seeds

An orange peel (optional)

1 cup of ice

Mix the vodka and coconut crystals in a cocktail shaker with ice and shake vigorously for 5-10 seconds. Add in the soda and stir. Strain the ice and pour into the glass of your choice.  Sprinkle with the pomegranate seeds, add a twist of orange if you like and serve.

Why we love it:

The coconut crystals provide much needed electrolytes to support hydration (alcohol can be very dehydrating!) Plus, the antioxidant benefits of the pomegranates make this drink a real holiday home run.

Holiday Sangria

Sangria is always in season, but when we overindulge it can be a sure bet for a hangover.  This lighter version, filled with healthy probiotics and electrolytes, makes for a great night out and a good morning too!


1 bottle of red wine

1 orange, sliced thinly

5 ounces cranberries

2 cups of freshly brewed green tea

1 tbs of coconut crystals

1 bottle of cranberry kombucha

Sprigs of Rosemary for garnish

Boil the kettle and make two cups of green tea and let it steep for 10 minutes.  Place in the fridge and allow it to cool for up to one hour.  Slice the oranges and place into a pitcher along with the cranberries.  Add the Red wine, chilled green tea, kombucha and coconut crystals and stir.  Pour into individual glasses and add a sprig of rosemary to each glass for garnish.  Makes a full pitcher.

Why We Love It:

Traditional sangria can be so sugary and heavy, but this lighter version that is diluted with green tea and kombucha is both refreshing and full of healthy probiotics and polyphenols such as catechins, which are super powerful antioxidants.


Peppermint Martini


1 oz.  Peppermint Schnapps

1 oz.  Vanilla Vodka

3 oz.  Seltzer

Crushed candy cane for garnish

Shake all ingredients together over ice.  Moisten the rim of the glass, dip in crushed candy canes and serve.

Why We Love it:

The flavored vodka and schnapps add a lot of depth and flavor without the need for sugary syrups.  Plus, the candy canes make this one a real crowd-pleaser.


Frozen Cranberry Margarita


1/2 a cup of frozen cranberries

1 1/2 parts blanco tequila

2 tbs of lemon juice

1/2 a cup of coconut water

1/3 a cup of soda

1 tbs of agave or honey for sweetness

Add all ingredients to the blender and blend until smooth.  Pour into a chilled glass and serve topless.  Makes one drink.

Why we love it:

The coconut water adds a one-two-punch of hydrating electrolytes and light sweetness to this traditionally calorific and overly sweet drink.



Caramelizing Tip from Chef Brian Held

Caramelizing Tip From Chef Brian Held

Nestled on a side street in the charming town of Lambertville NJ, you will find a gem of a restaurant, Brian’s aptly named after the chef/owner Brian Held.

Brian, a CIA trained chef, opened Brian’s in 2012, creating European inspired cuisine.

On any given weekend, you’ll see Brian at the Stockton market picking up his order of fish from Metropolitan Seafood and greens from Blue Moon Acres to turn into a dish to savour.

Pictured here, caramelized sea scallops with mascarpone ravioli in a porcini broth…  it was delicious, so light and flavorful and the scallops were perfect.  We asked him for a tip on the best way to caramelize scallops, he was only too happy to oblige. But of course, he wasn’t about to divulge his secret to the ravioli or porcini broth…

Best to make a reservation and taste for yourself!

Brian’s – 9 Kline Court, Lambertville, NJ (609) 460-4148

Also, check out NOLA, Brians other restaurant across from the Stockton market on Bridge Street in Stockton NJ .

Caramelizing Tip:


Method for properly seasoning sea scallops

When using diver or jumbo scallops, season approximately 15 minutes in advance, this will allow the salt to permeate the scallop, creating a quick curing process. It Is preferred to use sea salt or kosher salt for this technique. Be sure to season evenly with the salt and freshly ground black pepper.

Searing scallops
  1. Begin with a very hot sauté pan, a high-quality nonstick works very well, but not required.
  2. Add enough oil to just cover the bottom of the pan. When the oil is extremely hot, carefully add the scallops one of the time, being careful to not get splashed with Hot oil.
  3. Allow the scallops to sit still and properly caramelize. Carefully lift them periodically to check for caramelization. After a base caramelization has begun, you can move the scallops around with a pair of tongs to reposition them for even caramelization.
  4. When the scallops have a beautiful deep caramel color, turn them over and sear the other side.
  5. If the scallops are extremely large, you may have to finish in the oven. Remove the scallops from the pan and place on a paper towel to blot the excess oil.
  6. Use a neutral flavored oil, such as grapeseed, canola or very light olive oil. ( extra-virgin is too powerful). It is very important not to crowd the pan with scallops. If you pack the scallops in too tight, they will steam and not become properly caramelized.

Bon appétit!