Apple Pecan Salad with Maple Dressing
Our crisp red apples and spinach are joined by a touch of sweetness in the maple dressing, tangy feta and crunchy pecans. Top with grilled chicken for a quick fall supper. […]
Apple-Fennel Coleslaw
This light and crisp slaw is a great use of our farm fresh cabbage and fennel. The perfect complement to any grilled meats, but especially pork. Makes 10-12 servings. […]
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 and Goat Cheese Omelet with Spring Chives
Asparagus and chives are both perennial crops at Terhune Orchards and available in early spring. The fresh taste adds to this satisfying omelet. […]
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 […]
Bacon and Apple Farro Salad
This delicious salad includes apple cider, farro, bacon, grilled cheese and apples – all combined to make a filling meal! […]
Baked Pepper Casserole
Adapted from “Naples at Table: Cooking in Campania” by Arthur Schwartz, with a few of our own adjustments. […]
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. […]
Braised Swiss chard and cannellini beans
Long time Terhune Orchards Apple Corps red shirt, Stacey, shared a recipe she often uses with our swiss chard. Its a hearty one dish recipe with plenty of flavor. […]
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. […]
Caramelized Beets & Red Onions with Oranges, Pine nuts & Blue Cheese
adapted from the Hay Day Country Market Cookbook by Kim Rizk serves 4 as an appetizer or salad course […]
Cheesy Skillet Cornbread
This corn bread comes out of the oven sizzling hot in a cast iron pan. We think it is a great side with any weeknight meal. […]
Cider-Glazed Carrots
A quick, easy, and delicious way to enjoy our farm fresh organic carrots. […]
Colcannon (Irish Mashed Potatoes)
Colcannon Potatoes are an Irish mashed potato recipe with mixed with greens and scallions and LOTS of butter and cream. You can’t go wrong with this green-filled dish on St. Patrick’s Day! […]
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. […]
Cranberry Apple Salad
This makes a wonderful cranberry salad for Thanksgiving! […]
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. […]
Delicata Squash with Rosemary, Sage, and Cider Glaze
Delicata is a wonderfully firm-textured squash that’s not too sweet and almost like a potato. Other varieties like acorn or kabocha will make good substitutes but may not hold their shape as firmly. […]
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. […]
Fresh Peach and Zucchini Casserole
A great combination, this dish makes a perfect side to any meal. Serves 4 […]
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 Chips
[…]
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. […]
Kale, Asparagus and Strawberry Salad
This colorful salad brings together spring’s dark leafy kale, pale green asparagus and ruby red strawberries all in one delicious bite. […]
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. […]
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. […]
Mixed Herb Salad with Pickled Radish Vinaigrette
This quick pickling blends the flavor of the radishes with the dressing of this seasonal salad. […]
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. […]
Pasta with Kale and Cashew Pesto
Makes about 1 cup. […]
Peach and Cucumber Salad
Personal chef, Margo Allen of Fridge2Table, demonstrated this recipe during our Just Peachy Festival in 2018. […]
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.
Potato Salad Arugula Pesto, Peas, and Zucchini
A delicious and easy way to take advantage of some of our favorite late summer veggies! A great side dish for a barbecue, or to eat as a light dinner on a warm September night. […]
Potato Salad with Spinach
Serves 4 […]
Prosciutto, Apple, and Goat Cheese Salad with Fig Vinaigrette
This tasty combination of fig, cheese, and prosciutto combined with fresh apples and lettuce makes a salad big enough for dinner. For this recipe we like a crisp juicy eating apple like Terhune Orchards’ Crimson Crisp, Gala, or Fuji. […]
Quinoa Salad with Apples
Packed with nutrients, this crunchy hearty salad is filling and delicious. […]
Quinoa Stuffed Acorn Squash
Packed with quinoa’s protein, colorful fresh herbs and dried fruit, this acorn squash is gorgeous and good for you. Serve it as a main course or side dish. […]
Rainbow Roasted Vegetables
A sheet pan of assorted oven-roasted veggies brings a rainbow to the table and plenty of variety for guests to choose from. […]
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 […]
Roast Chicken Salad with Croutons and Shallot Dressing
This bowl of chicken, croutons, and greens makes for a cool and satisfying dinner — easy to make and perfect for spring or summer. […]
Roasted beet salsa with roasted broccoli and cauliflower
Roasting the beets brings out their sweet flavor and combined with mint and cilantro makes a fresh topping for the cauliflower and broccoli base. What a flavorful summer dish! […]
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 Butternut squash with sweet spices, lime and green chile
The entertaining time of year is the perfect time to add something different than an everyday dish, and this spiced butternut squash is unique and attention grabbing. It’s warm winter squash but with a light and refreshing presentation. […]
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.
Salsa
[…]
Simple Tossed Green Salad
This is a super easy dish that goes perfectly with just about anything! Totally customizable and tossed in an easy, delicious 6-ingredient homemade dressing. […]
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 [...]
Stuffed Goya Squash
Thanks to Fadlou Shehadi, a Terhune customer from Princeton NJ, for this recipe. […]
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 [...]
Summer squash tart
This recipe uses zucchini but you can substitute goya, yellow squash, or patti pan for the same great results. […]
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 & Green Bean Pasta Salad
Serves: 6 […]
Tomato and Peach Salad with Goat Cheese
This colorful and simple salad works great as an appetizer, a side, or a light summer supper. […]
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 [...]
Turkey Stuffing Supreme with Sausage and Apples
Terhune Orchards apple cider and Stayman Winesap apples make this stuffing a delicious highlight on your Thanksgiving Day table. […]
Twice-Baked Potatoes with Kale
Serves 6 as a side; 3 as a hearty main […]
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. […]
Zucchini, Tomato and Cheese Pie
This is a filling meal idea for a hot summer day. If you pre-bake the pie shell, sauté the zucchini and tomatoes ahead of time, all you have left to do is assemble the dish. […]