A co-educational private school for Preschool–Grade Eight

Recipes from Chef Jenn

Are you missing lunch in the Café? Chef Jenn is! Here are some recipes you can make with the whole family. Bon appetit!

Summer Rosemary Chicken (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Rosemary Chicken with Far Hills


  • 1/2 small white onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon minced rosemary
  • 1 teaspoon dried oregano, crumbled
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • Kosher salt
  • Pepper
  • 8 sturdy 12-inch rosemary sprigs, leaves
  • Lime wedges, for serving



  • In a large bowl, combine the onion, garlic, red pepper, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
  • Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges.


Note from Chef Jenn: Chicken thighs are perfect for the grill because they stay nice and moist but we often alternate with chicken breast as well. Skewering them with rosemary imparts a lovely herbal flavor without being too overpowering.


Grilled Peach & Prosciutto Salad (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Prosciutto Salad with Far Hills



  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 peaches, pitted and each cut into 6 wedges
  • Cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 10 cup trimmed arugula (about 10 ounces)
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 2 tablespoons crumbled goat cheese (gorgonzola or feta work wonderfully as well here)



  • Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
  • Prepare grill to high heat.
  • Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
  • Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.


Note from Chef Jenn: This summery peach salad features sweet 'n' smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto.  The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula.


Fresh Berry Angel Food Cake Trifle & Sweetened Whipped Cream (download this recipe)
by Chef Jenn Monaco of Brock & Company


Make Trifle with Far Hills



  • 1 prepared angel food cake
  • 1 lb. strawberries sliced
  • 1 1/2 cups blueberries
  • 1 pint (2 cups) heavy whipping cream
  • 2 tablespoons sugar



  • Place a bowl for stand mixer and wire whip mixer attachment in the freezer for about 10 minutes. Meanwhile cut angel food cake into 1-inch cubes. Place half of them in the bottom of a glass trifle dish.
  • Remove bowl and attachment from freezer. Add heavy cream and sugar to mixing bowl and mix on medium high speed for several minutes until stiff peaks form. Spoon half into bowl over angel food cubes. Arrange half of strawberries and half of blueberries over whipped cream.
  • Add another layer of angel food cake cubes followed by the remaining whipped cream. Arrange remaining blueberries and strawberries on top. Garnish with mint if desired.
  • Serve immediately or refrigerate for several hours until serving.


Jerk Grilled Tofu (download this recipe)
by Chef Jenn Monaco of Brock & Company


Grilled Tofu with Far Hills



  • 1 pound extra firm tofu, drained, sliced and pressed (see directions)
  • Tempeh is a GREAT alternative to the tofu as well, rinse & drain before marinade
  • 1/2 large sweet onion, roughly chopped
  • 4 cloves garlic
  • 2 tablespoons fresh ginger, grated
  • Juice of 2 limes
  • Zest of 1 lime
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dried thyme
  • 2 teaspoons allspice
  • 1/2 teaspoon cayenne
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 2 jalapeno peppers, seeded and chopped (you can cut back to one or omit entirely if you don’t like it spicy)



  • Slice the tofu into thick slabs then lay the slices on several layers of paper towels or on a clean dish towel and place a heavy plate or skillet on top. Let it sit for an hour or two. Pressing the tofu is a way to get the extra moisture out – and the drier you can get the tofu, the more of the flavorful marinade it can absorb.
  • Puree all the rest of the ingredients in a blender or food processor to create the marinade. Place the tofu slices in a bowl, pour in the marinade, making sure to coat all the slices, and cover. Let it sit for an hour or two, flipping the slices about halfway through
  • Heat grill pan with a small amount of olive oil over medium high heat. When the pan is hot, lay the tofu slices in a single layer and leave until crispy and browned. That will take 8-10 minutes on each side.


Note from Chef Jenn: This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The drier the tofu gets before you put it in the marinade, the better. It will soak up more flavor and be nice chewy.  We love this will a fresh red cabbage slaw that incorporates some sweetness in with it such as mango or pineapple.


Mediterranean Cous Cous Salad (download this recipe)
by Chef Jenn Monaco of Brock & Company

Cous Cous Salad



  • 1 1/2 cups chicken broth, or water
  • Olive oil
  • 2 cloves garlic, pressed through garlic press
  • Black pepper
  • 1 1/2 cups couscous
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • Salt
  • 1 cup chickpeas, drained and rinsed (a few reserved for garnish)
  • 1/2 cup pitted dates (about 6 large dates), chopped or sliced (a few pieces reserved for garnish)
  • 1/2 cup sun-dried tomatoes, sliced (pat dry if oil-packed, and reserve a few for garnish)
  • 1/2 cup toasted, sliced almonds (a few reserved for garnish)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill (plus extra for garnish)
  • 1 tablespoon chopped/julienned fresh mint (plus extra for garnish)



  • To a medium-small pot or sauce pan, add the chicken broth or water, 1 tablespoon of olive oil, the pressed garlic cloves, and a small pinch of black pepper, and bring to a vigorous simmer; turn off the heat and stir in the couscous, cover, and let stand for 10 minutes.
  • After 10 minutes, fluff the couscous with a fork, spoon out into a large bowl, and allow to cool to room temp.
  • Once cooled, add into the couscous a pinch or two of salt (to taste), about 2 tablespoons of the olive oil, and the remainder of the ingredients; toss the couscous salad well to combine everything, check to see if more salt/pepper is needed, then spoon into a serving dish or platter.
  • Top with the reserved garnish ingredients to decorate the top, and serve room temp, or place into the fridge to chill, then serve.


Note from Chef Jenn: This couscous salad is filled with a sweet-savory mix of chopped dates, almonds, chickpeas, and sun-dried tomatoes, and kissed with lemon and fresh herbs!  We often make this with quinoa or barley and is best when served slightly warm or at room temperature.  It makes for a lighter side on Thanksgiving along a roasted turkey or brings a complete dinner to a hot summer night if vegetarian.  Don’t be scared by the long ingredient list, it is worth it as there is not much to prep.


Grilled Stone Fruit Pouch (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Grilled Stone Fruit Pouches with Far Hills



  • 2 cups crushed gingersnaps
  • 4 apricots, pit removed and cut into eighths
  • 4 plums, pit removed and cut into fourths
  • 4 tablespoons unsalted butter
  • 2 tablespoons plus 2 teaspoons sugar 
  • Pinch salt
  • 4 teaspoons lime zest
  • 2 limes, juiced
  • 4 teaspoons brandy



  • Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares.
  • Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill.
  • If cooking in a fire pit, carefully try to partially bury packets in hot coals.
  • Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot.
  • Serve on plates as is or spoon into shallow bowls and top with crème fraiche or ice cream.



  • 3 cups all-purpose flour, spooned and leveled 
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons cinnamon
  • 1 cup (2 sticks) butter, melted



  • Mix all ingredients together and spread evenly on a parchment paper-lined sheet tray.
  • Bake at 325-350 for 30 minutes, rotating every 10 minutes until golden brown.


Note from Chef Jenn: For an added bonus to this dessert, I often make a crispy crumble topping that is previously baked off and left to spoon on afterward with the whipped cream.  It’s a delicious nibble too for a little something sweet!

Grilled Chimichurri Skirt Steak (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Skirt Steak with Far Hills


  • 1- 1 1/2-pound skirt steak (about 1/2" thick), cut it in half crosswise
  • Kosher salt and freshly ground black pepper
  • Chimichurri Marinade (below)



  • Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
  • Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade.


Chimichurri Marinade


  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt plus more
  • 3-4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno Chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced fresh flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil



  • Combine vinegar, 1 teaspoon salt, garlic, shallot, and Chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade.
  • Cover and chill for at least 3 hours or overnight.
  • Remove meat from marinade, pat dry, and grill. Spoon reserved sauce over the grilled meat.


Classic Macaroni Salad (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Macaroni Salad with Far Hills


  • 2 cups elbow macaroni
  • 3/4 cup frozen peas
  • 2 large eggs
  • 2/3 cup mayonnaise
  • 3 tablespoons chopped fresh parsley leaves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 red bell pepper, diced
  • 1/3 cup diced red onion
  • 2 celery ribs, diced
  • 3/4 cup diced extra-sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste



  • In a large pot of boiling salted water, cook pasta according to package instructions. Stir in peas during the last 1 minute of cooking time; drain well and rinse with cold water.
  • Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
  • In a large bowl, whisk together mayonnaise, parsley, vinegar and Dijon. Stir in pasta, peas, eggs, bell pepper, onion, celery and cheese; season with salt and pepper, to taste.
  • Cover; place into the refrigerator for 2 hours or up to 2 days.
  • Serve cold.


Lemon Bars (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Lemon Bars with Far Hills


  • For the Crust:
    • 1/2 pound unsalted butter at room temperature
    • 1/2 cup granulated sugar
    • 2 cups all-purpose flour
    • 1/8 teaspoon kosher salt


  • For the Filling:
    • 6 extra-large eggs at room temperature
    • 3 cups granulated sugar
    • 2 tablespoons grated lemon zest (4 to 6 lemons)
    • 1 cup freshly squeezed lemon juice
    • 1 cup all-purpose flour
    • Confectioners’ sugar, for dusting



  • Preheat the oven to 350 degrees.        
  • For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  • Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  • Cut into triangles and dust with confectioners’ sugar.


Note from Chef Jenn: 

This is an older Barefoot Contessa Recipe that I have used for years!  I use to take this base and restructure it into mini lemon tarts with meringue when I worked at a private golf club in NJ (for 11 years) as their Assistant Chef. You will love this refreshing sweet bite even if not a big lemon fan.


Summer Beef Burger (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make burgers with Far Hills


  • 1 1/4 pound Ground Beef (80/20)
  • William Sonoma Burger Starter
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt



  • Preheat the grill to high.
  • In a bowl, sprinkle kosher salt generously over your ground beef. 
  • Add burger starter according to directions and personal taste—mix with your hands. 
  • Divide the mixture into 4 balls. Flatten a little into the shape of round patties and place an indent in the middle of each with your thumb.
  • Brush each burger with olive oil to lightly coat.
  • Place the burgers on the grill and cook for 4 to 6 minutes on each side. 


Note from Chef Jenn: This is the base for whatever toppings you may choose and whichever bun you prefer. We get crazy during the summer and top ours off with bacon, smoked Gouda, and fig jam!


Grilled Panzanella Salad (Vegan) (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make a grilled vegan salad with Far Hills


  • Salad
    • 1 garlic clove, peeled, cut into thirds
    • Extra-virgin olive oil
    • 1 12- to 14-ounce loaf of ciabatta, some crust trimmed to expose bread, cut crosswise into 1-inch-thick slices
    • 1 medium-size red onion, cut into 1/4-inch-thick rounds
    • 1 1/2 pounds assorted summer squash, cut lengthwise into 1/3-inch-thick slices
    • 1 1/2 pounds assorted bell peppers (about 3 large), cut into 1 1/2-inch-wide strips


  • Dressing
    • 2 tablespoons drained capers
    • 1/4 cup coarsely chopped assorted fresh herbs (such as chives, dill, chervil, and tarragon)
    • 1/2 cup chopped fresh Italian parsley
    • 1 pound tomatoes, cored, cut into 3/4-inch dice, juices reserved
    • 1/3 cup extra-virgin olive oil
    • 1 tablespoon grated lemon peel
    • 2 tablespoons red wine vinegar
    • 1/4 cup fresh lemon juice



  • For salad:
    • Prepare barbecue (medium heat). Brush both sides of bell peppers, squash, onion, and bread slices lightly with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and brown–about 4 minutes per side for peppers and squash, and 3 minutes per side for onion. Grill bread until browned and crisp, turning occasionally–about 4 minutes. Cool slightly. Rub bread with cut sides of garlic. Tear bread into 3/4-inch pieces; place in very large bowl. Cut grilled vegetables into 1-inch pieces; add to bread in bowl.


  • For dressing:
    • Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 1/3 cup oil. Season dressing to taste with salt and pepper. Add dressing, tomatoes with juices, and all remaining ingredients to salad; toss. Let stand 20 minutes. Season with salt and pepper.

Note from Chef Jenn:  Grilled vegetables pump up the classic Tuscan bread-and-tomato salad. Can't find ciabatta? Use any good-quality crusty Italian or French bread.


Grilled Pineapple with Nutella & Mascarpone (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Grilled Pineapple with Far Hills


  • 2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
  • 2/3 cup mascarpone cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup chocolate-hazelnut spread (recommended: Nutella)
  • 6 tablespoons whipping cream
  • Olive oil
  • 3 tablespoons chopped toasted hazelnuts



  • Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
  • While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.
  • Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.
  • Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.
  • Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.


Vegetarian Paella (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Vegetable Paella with Far Hills


  • 3 tablespoons extra virgin olive oil
  • 2 spring carrots, 1/4-inch dice
  • 1 bunch of scallions or spring onions, cut into 1-inch pieces
  • 3 garlic cloves, chopped
  • 2 cups short-grain paella rice
  • 1 cup sofrito
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon saffron threads
  • 3 cups of bite-sized mixed vegetables: asparagus, peas, cherry tomatoes, summer squash, baby artichokes (trimmed and quartered), baby radish
  • 5 cups hot vegetable stock
  • toppings: lemon slices, olives, toasted, sliced almonds, chopped herbs



  • Preheat oven to 300°F. Heat the olive oil in a large (11 1/2-inch skillet) over medium heat- if you don't have a skillet that large, use a 9 1/2-inch skillet and cut the recipe in half. Sauce the carrots, scallions (or spring onions), until translucent. Stir in the garlic, and let it cook a little longer. Add the rice, stir well, and cook until the grains are also translucent, a few minutes—be mindful to not allow the rice to burn. Stir in the sofrito. Add the paprika. Crush the saffron with your fingers, and add that as well.
  • Stir in the vegetables, pour the hot stock over all of it, stir, and bring to a moderate simmer. No more stirring allowed. Simmer for exactly 17 minutes. Set a timer. Taste the stock and re-season if necessary.
  • Move the paella to the oven and bake for another 12 minutes. Remove, and if you want to try to get a bit more crust on the base of your paella, and you’re confident your paella won’t burn, return the paella to a burner for another minute or so. Remove from heat and allow it to rest for another few minutes. Top with anything else you like—olives, nuts, lemons, herbs, etc. Serve family-style in the pan.


Note from Chef Jenn: I’m a huge fan of having a base recipe that you can make your own. Paella can be as intense and hearty for the winter and as light and fresh during the warmer months for spring and summer. I decided this week to do a dish that you won’t even miss the meat! From American Paella to Chinese Paella, Filipino & Peruvian Paella, and traditional Spanish Paella—all are equally as fabulous and can be customized to fit your palette and cooking style. If you want to cheat for a quick eat, we often use Goya Yellow Rice! 

For some meat options or to add a twist to this basic paella, look up some of the different recipes within each cuisine! Spanish Paella with chicken or sausage. Shellfish is my favorite—especially with a nice summer sangria!



Homemade Fruit Popsicles (download this recipe)
by Chef Jenn Monaco of Brock & Company


  • 1 1/2 c. Orange Juice
  • 3/4 c. Vanilla Greek yogurt
  • 2 1/2 c. Organic Frozen Fruit



  • Combine all ingredients in a blender; mix well.
  • Pour into Popsicle molds and freeze until firm.


Note from Chef Jenn: I freeze any overripe fruit to keep on hand for smoothies or these treats. They work perfectly and include mango, strawberries, pineapple, and bananas. These popsicles are one of our favorite summer treats! They combine all the flavors of a fruit smoothie with all the fun a Popsicle. Made with just three simple ingredients, these fruit smoothie popsicles come together in minutes and make a delicious breakfast, snack, or after dinner treat. They can be made with any combination of fruit, which means there’s a flavor combination for everyone!


Lemon Herb Grilled Salmon (download this recipe)
by Chef Jenn Monaco of Brock & Company

Cook grilled salmon with Far Hills


  • 4 (6 - 7 oz.) skinless salmon fillets
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil, plus more for brushing grill
  • 2 TBSP finely minced fresh parsley, plus more for garnish
  • 4 tsp finely minced fresh rosemary
  • 2 tsp finely minced fresh thyme
  • 2 tsp minced garlic (2 cloves)
  • 2 tsp fresh lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey         
  • Salt and freshly ground black pepper



  • Place salmon in an 11 by 7-inch dish.
  • In a small mixing bowl whisk together lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, Dijon mustard, honey, 1 tsp salt, and 1/2 tsp pepper until well combined.
  • Pour mixture over salmon (lift fillets to help marinade run under) then cover, and let marinate in refrigerator 30 minutes, turning once halfway through.
  • Preheat grill to medium-high heat during last 10 minutes of salmon marinating.
  • Brush grill grates with oil and spoon some of the herbs onto salmon (or just use your hands to spread them over). Remove salmon from marinade and place on grill.
  • Grill about 3-5 minutes per side to cook through.
  • Serve warm garnished with more parsley if desired.


Grilled Mexican Street Corn (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make grilled corn with Far Hills


  • 6 to 8 medium ears sweet corn, husks removed
  • 1/2 cup Mexican crema, or sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup minced cilantro
  • 1 clove garlic, minced
  • 1/4 teaspoon ground chipotle pepper, to taste
  • 2 teaspoons lime zest, from one lime
  • 2 tablespoon lime juice, from one lime
  • 1/2 cup cotija cheese, crumbled (shredded mozzarella or feta works great also)
  • Lime wedges, to serve



  • Heat a gas or charcoal grill to 400°F. Clean the grates once it has heated.
  • Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice.
  • Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside.
  • Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
  • Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese.
  • Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.


S'mores Nachos (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make smores nachos with Far Hills


  • 12 graham crackers approx. 2 1/3 packs, roughly broken up
  • 2/3 bag mini marshmallows
  • 1 1/2 cups semi-sweet chocolate chips



  • Preheat oven to 350°F.
  • Fill an 8" cast iron skillet* with layers of graham crackers, chocolate chips, and marshmallows.
  • Bake for 10-15 minutes, or until marshmallows are golden.
  • Drizzle with melted chocolate if desired. Allow to cool slightly before serving.



Arancini (Fried Risotto Balls) (download this recipe)
by Chef Jenn Monaco of Brock & Company

Rice Balls with Far Hills County Day School


  • 2 cups arborio rice
  • 4 ounces yellow onion, finely diced
  • 10 cups lightly salted water or low sodium vegetable stock
  • 6 tablespoons unsalted butter, cubed
  • Zest of 1 Lemon
  • ¾ cup freshly grated Parmigiano Reggiano
  • 2 ounces fresh mozzarella, cut into twenty ½-inch dices
  • ¼ cup panko breadcrumbs, passed through a sieve
  • 1 cup extra virgin olive oil, plus more as needed
  • Salt, to taste



  • Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with parchment paper.
  • Place a saucepan over medium heat and add a drizzle of extra virgin olive oil. Add the diced onions to the pan and cook until they become tender. When the onions are translucent, add the rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously until the water is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process until you have added all the water, and the risotto is cooked through.
  • When the risotto is al dente, stir in the cubed butter, lemon zest, and grated Parmigiano Reggiano until all ingredients are thoroughly incorporated. Season with salt, to taste. Remove the pan from the heat and spread the risotto on the baking sheet lined with parchment paper to allow it to cool. Once it has cooled, roll portions of the risotto in your hands to form balls of about 4 ounces, and stuff each one with a piece of mozzarella, sealing any holes.
  • Coat one risotto ball with the breadcrumbs, then place it back on the baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated thoroughly.  I don’t use flour and egg beforehand, as many recipes do.  I have found that if your risotto is moist enough, the crumbs stick perfectly fine without getting clumpy.
  • In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking. Cook the arancini in the oil until they become golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkle of grated Parmigiano Reggiano.


Note from Chef Jenn: The tasty recipe can be customized with different fillings and served with homemade marinara, fresh basil pesto, or a rustic ragu. Next time you whip up a batch of risotto, save a serving for arancini.  They hold perfectly well in the freezer and fry up crispy in less than a minute. Enjoy!

Arancini—named for the "little oranges" that they resemble exploding with each crunchy, cheese-filled bite. We can thank the ancient Sicilians for this perfect snack; the southern island is known for combining simple ingredients into tasty recipes.


Sweet & Spicy, Crispy Roasted Brussels Sprouts (download this recipe)
by Chef Jenn Monaco of Brock & Company


    • 1 1/2 lbs. brussels sprouts, cut in half
    • 1/4 cup fish sauce
    • 1/4 cup brown sugar
    • 1 tsp sriracha
    • 1 tsp red pepper flakes
    • 1 tsp sesame oil
    • 1 tsp rice vinegar



    • Preheat oven to 400°F.
    • In a small bowl, combine fish sauce, brown sugar, sriracha, red pepper flakes, sesame oil, and vinegar.
    • In a large bowl, toss brussels sprouts with half of the dressing.
    • Spread in a single layer on a baking sheet and place on center rack. Allow to roast for 15 minutes, then set to broil for one more minute for a little extra crisp.
    • While still warm, toss brussels sprouts with remaining dressing and optional fresh herbs such as mint or cilantro. Enjoy!


Note from Chef Jenn: I first had these heavenly delights at a Tapa’s Restaurant in Princeton. When the dish came to the table, I wrinkled my nose as they looked dark, dry, and overly charred. One bite, and in the blink of an eye, my plate was empty. Inquiring afterward what was on them—I was shocked! Fish Sauce? Really? Yes!

Usually an ingredient I don’t use often, it’s now in my house as a staple in many dishes. For those who have a seafood allergy, substitute with soy sauce. You can also use agave nectar (half the amount) in place of the brown sugar.


Meatloaf (download this recipe)
by Chef Jenn Monaco of Brock & Company

Meatloaf from Far Hills


  • 1 lb. 90% lean ground beef
  • 1 cup dried bread crumbs
  • 1/2 cup diced yellow onion
  • 1/2 cup milk
  • 1 large egg, beaten
  • 2 TBSP ketchup
  • 1 TBSP Worcestershire sauce
  • 1 tsp. dried parsley leaves
  • 3/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper


For the Topping

  • 1 TBSP red wine vinegar
  • 2 TBSP packed light brown sugar
  • 1/4 cup ketchup



  • Preheat oven to 350° Fahrenheit.
  • In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, Worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.
  • Add the meat mixture to a loaf pan sprayed with nonstick cooking spray. Pat the meat down into an even layer.
  • In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
  • Bake uncovered for 55 minutes.
  • Let the meatloaf rest for 8-10 minutes before serving.


Cheesy Scalloped Potatoes (download this recipe)
by Chef Jenn Monaco of Brock & Company

Cheesy Scalloped Potatoes from Far Hills



  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 pounds red potatoes, peeled, and thinly sliced (about 4 cups)
  • 1 cup thinly sliced onions, divided



  • Preheat oven to 350°.
  • In a small saucepan, melt butter. Stir in flour, salt, and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened—about 2 minutes. Remove from heat. Stir in cheese until melted.
  • Coat an 8-in. square baking dish with cooking spray.
  • Place half of the potatoes in dish—layer with 1/2 cup onion and half of the cheese sauce. Repeat layers.
  • Bake, covered, 50 minutes.
  • Uncover—bake until bubbly and the potatoes are tender, roughly 10-15 minutes longer.


No-Bake Oatmeal Energy Bites (download this recipe)
by Chef Jenn Monaco of Brock & Company

No-Bake Oatmeal Energy Balls from Far Hills



  • 1 1/4 cups Bob's Red Mill Gluten-Free Rolled Oats — you can also swap quick oats or a blend of half quick, half old fashioned
  • 2 tablespoons "power mix-ins"—chia seeds, flaxseeds, hemp seeds, or additional rolled oats
  • 1/2 cup nut butter of choice—peanut butter is my go-to
  •  1/3 cup sticky liquid sweetener of choice—honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup mix-ins—see below for flavor options



  • CLASSIC CHOCOLATE CHIP:  Use any nut butter and honey in recipe above plus 1/2 cup chocolate chips
  • TRAIL MIX: Use peanut butter, honey in recipe above plus 3 tablespoons chocolate chips, 3 tablespoons chopped peanuts, and 2 tablespoons raisins
  • WHITE CHOCOLATE CRANBERRY: Use almond or cashew butter and honey in recipe above plus 1/4 cup dried cranberries, 1/4 cup white chocolate chips
  • ALMOND JOY: Replace 1/2 cup of the oatmeal with 1/2 cup unsweetened coconut flakes. Use almond butter and any sweetener in recipe above plus 1/4 cup chocolate chips, 1/4 cup chopped almonds
  • DOUBLE CHOCOLATE: Use any nut butter and any sweetener in recipe above plus 1/2 cup mini chocolate chips and 2 tablespoons cocoa powder
  • OATMEAL RAISIN COOKIE: Use almond or cashew butter, maple syrup in recipe above plus 1/2 cup raisins and 1/4 teaspoon cinnamon



  • Place all of the ingredients in a large mixing bowl: oats, power mix-ins, nut butter, sweetener, vanilla extract, salt, mix-ins, and any other spices you'd like to add. Stir to combine. If the mixture seems too wet, add a bit more oats. If it's too dry, add a bit more nut butter. It should resemble a somewhat sticky dough that holds together when lightly squeezed. Place the bowl in the refrigerator for 30 minutes to set (this will make the balls easier to roll later on).
  • Remove the bowl from the refrigerator and portion the dough into balls of desired size. (I use a cookie scoop to make mine approximately 1 inch in diameter). Enjoy!


Note from Chef Jenn: Great for little hands to prepare!!! This is my favorite recipe from www.wellplated.com. The only Energy Ball recipe you'll ever need, plus six no-bake energy ball flavors! Start with this easy base recipe, then add any of your favorite mix-ins.

Cheesy Spinach and Portobello Mushroom Quiche (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Quiche with Far Hills


  • 1 prepared 9-inch single pie crust
  • 4 eggs
  • 3/4 cup milk
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1/2 (10 ounce) bag fresh spinach
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/2 yellow onion, sliced
  • 1/2 (4 ounce) container crumbled Feta Cheese
  • 1/2 (8 ounce) package shredded Swiss Cheese, divided



  • Preheat oven to 400° F (200°C).
  • Fit pie crust into a 9-inch pie dish.
  • Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in a bowl.
  • Gently combine spinach, mushrooms, onion, and feta cheese in a separate bowl. Spread spinach-mushroom mixture in the prepared pie dish; top with half the Swiss cheese.
  • Pour egg mixture evenly over the filling, swirling egg mixture in a bowl to spread seasonings through the eggs; top the quiche with remaining Swiss cheese. Place quiche on a baking sheet.
  • Bake in the preheated oven until the quiche is lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.


A note from Chef Jenn: A favorite in Far Hills Café, great served warm or chilled for breakfast, lunch, or even a light dinner! For our brunch, we used smoked gouda and crumbled goat cheese! So easy and leftovers hold well. Our family loves breakfast sausage on the side, but you can most certainly crumble, cook, and add into the mixture itself before baking. I also find that sautéing the mushrooms and spinach first helps reduce the amount of water (and cooking time) for the quiche. Both ways turn out absolutely delicious—it all depends on how hungry and patient you are for this delight!


Chocolate Chip Cookie Brittle (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Chocolate Chip Brittle with Far Hills


  • 3/4 cup plus 2 tablespoons unsalted butter cut into cubes
  • 1 cup raw cane sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt plus extra for topping, if desired
  • 2 cups all-purpose flour
  • 1/2 cup chopped pecans or walnuts
  • 2/3 cup semisweet or bittersweet chocolate chips or more, if desired



  • Heat the oven to 350°F with a rack in the center.
  • Place the butter and sugar in a large glass bowl. Microwave in 20-second increments, stirring well between each, until the butter is almost completely melted and the sugar is beginning to dissolve. Whisk until the butter melts. Cool for 5 minutes. Whisk continuously for about one full minute, until the mixture no longer looks separated (it's ok if there is still a little bit of sugar that hasn't fully dissolved).
  • Whisk in the vanilla and salt. Add the flour and stir with a rubber spatula until no streaks of flour remain. Stir in half of the nuts.
  • Scrape the dough onto a rimmed 12x17 inch ungreased baking sheet. Using your hands, pat it into a very thin layer, completely covering the bottom of the baking sheet. It might look like there isn't enough dough, but there is.  Sprinkle the chocolate chips and remaining nuts over the top and gently press them down into the dough. 
  • Bake until light golden brown, about 20-25 minutes, rotating the pan two or three times during baking. Place the pan on a wire rack and cool completely.
  • Once cool, use a thin spatula (or your hands) to lift the edge of the cookie and begin breaking it into irregular pieces. Store in an airtight container at room temperature or in the refrigerator or freezer.


A note from Chef Jenn: This is a must-try, must-have at all times recipe!  It's super simple and chocolate satisfying. We leave out the pecans, you can change up the chocolate chips or add coconut.


Turkey Meatballs (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Turkey Meatballs with Far Hills


  • 1/3 cup grated Parmesan cheese, plus additional for serving
  • 1/3 cup Italian-seasoned breadcrumbs, whole wheat if possible
  • 3 tablespoons finely chopped fresh herbs—basil, parsley, or chives a combo, plus additional for serving
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes, optional
  • 1 pound 93% lean ground turkey—keep in your refrigerator until the last possible second
  • 1 large egg
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoons extra-virgin olive oil — plus more as needed



  • Preheat your oven to 375°F. Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
  • In a large mixing bowl, add the cheese, bread crumbs, herbs, salt, garlic powder, onion powder, oregano, pepper, and red pepper flakes and stir well to combine. Add the turkey.
  • In a small bowl, beat the egg, then add it with balsamic to the meat mixture. With a fork or your fingers, mix just until combined, being careful not to compact the meat.
  • With a scoop or spoon, scoop the meat and shape into 1 1/2-inch meatballs. Arrange on the prepared baking sheet. You will have about 20 meatballs in total. Brush the tops of the meatballs with olive oil.
  • Bake for 15 minutes, or until the meatballs reach an internal temperature of 165° F on an instant-read thermometer. As an alternate way to check, a meatball in the center of the baking sheet should be fully cooked through when cut in half.
  • While the meatballs cook, warm the sauce and any other items you’d like to serve them with (pasta, hoagie buns, rice, etc.). Serve the meatballs hot, topped with the sauce, cheese, herbs, and any other additions.



  • Store leftovers in the refrigerator for up to 4 days (either with or separately from the sauce). Rewarm gently with the sauce on the stove.  Sometimes I will reheat ours in Chicken or Vegetable Stock.
  • Cooked meatballs can be frozen baked or unbaked for up to 3 months.

From the Cupboard Red Sauce (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Red Sauce with Far Hills



  • 2 tablespoons olive oil or butter (I use both!)
  • 1/3 cup finely diced white onion
  • 4 cloves garlic, pressed or finely minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can San Marzano whole tomatoes (with juices)
  • 1 teaspoon dried oregano
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 3 large sprigs of fresh basil, chiffonade or hand torn



  • Heat olive oil in a large saucepan over medium-high heat.  Add onion and sauté for 5 minutes, occasionally stirring, until combined. Add garlic and crushed red pepper flakes and sauté for 1-2 minutes, frequently stirring, until combined.
  • Add remaining ingredients. Add the tomatoes, oregano, salt, and black pepper and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes as the sauce continues to heat. Stir in the fresh basil.
  • Continue cooking the sauce until it reaches a simmer. Reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes, stirring occasionally.
  • Taste and season the sauce with salt and pepper, as needed.  (If you prefer a smoother sauce, you can also purée it with an immersion blender until it reaches your desired consistency.)
  • Serve the sauce warm and enjoy.



To store this marinara sauce, let it cool until it reaches room temperature. Store it in a sealed jar or food storage container and refrigerate for up to 3-4 days or freeze for up to 3 months.

Pillsbury™ Garlic Knots (download this recipe)
by Chef Jenn Monaco of Brock & Company

Make Garlic Knots with Far Hills



  • 3 to 4 cloves garlic, chopped
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh basil leaves
  • 1 teaspoon chopped fresh parsley
  • 1 can (11 oz.) Pillsbury™ refrigerated original breadsticks or Pizza Dough, cut into strips
  • Salt and freshly ground black pepper



  • Heat oven to 375°F. In a small microwavable bowl, microwave garlic, butter, and oil on high 30 seconds or until butter is melted. Stir in basil and parsley; set aside.
  • Unroll dough; separate into 12 breadsticks. Twist and tie each breadstick into a “knot-like” ball. Place in ungreased 9-inch round cake pan.  I like this dough because it’s REALLY forgiving, especially with little hands. 
  • Spoon butter-herb mixture evenly over top of each knot. Sprinkle with salt and pepper.
  • Bake 13 to 15 minutes or until golden brown. I usually start a timer at 8 minutes and rotate halfway as each oven varies. Serve warm.

My youngest son didn’t get the concept of the “knots”—so many just ended up being folded balls that still turned out delicious.

Pineapple Pork Loin (download this recipe)
by Chef Jenn Monaco of Brock & Company

Pineapple Pork recipe from Far Hills


  • 2-3 lb. Pork Loin  (trimmed of excess fat) (Beef Stew Meat also works really well)
  • 2 tablespoons Vegetable Oil
  • Salt and Pepper        
  • 8 cloves Garlic (minced)
  • 1/4 cup Soy Sauce    
  • 1/2 cup Brown Sugar
  • 1 - 23.5 ounces canned Pineapple Chunks with juice or 1 diced Fresh Pineapple

TIP: I often sub out the soy sauce and brown sugar by adding some heat with hot and or sweet pepper jelly, apple juice, and a little barbeque sauce for smokiness!


  • Trim pork loin of excess fat, season with salt and pepper. Set aside. 
  • Heat a large pan over medium-high heat.
  • Add oil.
  • Once the oil is hot, add the pork loin and brown on each side for about 2-4 minutes or until golden.
  • Add the pork to the slow cooker, rub with garlic. Add soy sauce and pineapple chunks with pineapple juice to the slow cooker.
  • Distribute the brown sugar evenly over the top of the pork. 
  • Put the lid on the slow cooker and cook on low for 4-6 hours, for a soft pork loin, that can be sliced. 
  • NOTE: If you want the pork extra soft, to make shredded pineapple pork, cook it on low for 8-10 hours, making sure during the cooking process, to lift the lid a few times and using a ladle, pour the juices over the pork to keep it moist.
  • After you shred the pork, add it back to the slow cooker and cook it on low for another hour.
  • Serve and enjoy! Extra can be used for sandwiches, empanada fillings, nacho toppings, etc. 
  • If the extra is to be frozen, use a sealed Tupperware container with some of the juice to cover pork; this will prevent drying out, and freezer burn. 

Our family loves this dish over yellow or herbed rice with roasted spring vegetables.


Matzah Granola (download this recipe)
by Chef Jenn Monaco of Brock & Company

Matza Granola recipe from Far Hills


  • 3 crushed whole-wheat matzos
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup safflower oil
  • 2 tablespoons light-brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon coarse salt
  • 1/2 cup chopped dried fruit



  • Stir together matzos, walnuts, oil, sugar, honey, and salt.
  • Spread evenly on a rimmed baking sheet.
  • Bake at 300 degrees, stirring every 10 minutes, until toasted, 25 to 30 minutes.
  • Let cool.
  • Break into smaller pieces.
  • Stir in dried fruit.


Cacio e Pepe (download this recipe)
by Chef Jenn Monaco of Brock & Company

Cacio e Pepe

Cacio e pepe is a pasta dish from modern Roman cuisine. "Cacio e pepe" means "cheese and pepper" in several central Italian dialects. As the name suggests, the ingredients of the dish are very simple: black pepper, grated Pecorino Romano cheese, and spaghetti. This dish is our family’s absolute favorite, a true pleaser even for my very picky kids!  And not to mention quick, easy and cheap! I prefer Spaghetti pasta here as we use other macaroni such as Rigatoni and Penne for red sauce (marinara).  Serve with a fresh baby green side salad and you won’t be disappointed.


  • Kosher salt6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino


  • Bring 3 quarts water to a boil in a 5-qt. pot.
  • Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender.
  • Drain, reserving 3/4 cup pasta cooking water.
  • Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat.
  • Add pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add 1/2 cup reserved pasta water to skillet and bring to a simmer.
  • Add pasta and remaining butter.
  • Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted.
  • Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.)
  • Transfer pasta to warm bowls and serve.

Adaptations: Add one small minced onion and 1 cup diced bacon by sautéing both first in 1 tablespoon olive oil until the bacon’s fat is rendered and the onion is translucent over medium heat. At the end, my husband loves the addition of sweet green peas and a drizzle of balsamic vinegar for a slightly acidic spark. Wild mushrooms are also the perfect addition for this light meal.


Carrot Chips (download this recipe)
by Chef Jenn Monaco of Brock & Company

This is my go-to recipe from Allrecipes.com and these are delicious! They do not last long in our house so I often do a big batch at a time. Easy, healthy and so good! 


  • 4 carrots, washed
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Note: add 1/4 teaspoon brown sugar and or cumin/cayenne for a twist


  • Preheat oven to 350 degrees F (175 degrees C).
  • Put one rack on the highest level in the oven and another on the bottom.
  • Peel carrots into thin strips using a vegetable peeler; put into a large bowl.
  • Drizzle olive oil over the carrot strips and toss to coat.
  • Season with salt; toss again.
  • Spread carrots onto 2 baking sheets in a single layer, preventing overlap.
  • Put one baking sheet on the top rack and the other on the bottom.
  • Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more.
  • Cool chips until cool enough to handle before serving.


Pantry Wisdom
by Chef Jenn Monaco of Brock & Company


With the most uncertain times upon us, I have found the true value in pantry cooking and utilizing EVERYTHING available from the fridge to produce meals with little to no waste. Last Friday, I made a quick vegetable soup out of every random perishable I had. It included two potatoes, a parsnip, one carrot, two celery stalks, one ear of corn, and an onion—seasoned with some organic vegetable broth (always a pantry staple) and a can of crushed tomatoes, viola! Dinner was served with extra to freeze!

And if you do happen to make any of the recipes I’ve shared, I would love to hear about it!  Email me at JMonaco@fhcds.org.