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Don’t get me wrong. I love crisp fall days with a donut and hot apple cider in hand. But one of my favorite things about living in NJ is the change of seasons! And in addition to beautiful blue skies and sun-kissed days at the beach, I love summer dinners. The fresh local produce makes my tastebuds so happy! Whether it’s a tomato, onion, and cucumber salad with a vinegar dressing, squash blossoms in a fried batter, sautéed spinach with sea salt or zucchini done in minutes right on the grill, the options seem endless!
I don’t know about you but after Easter celebrations, I always find myself with an excess of hardboiled eggs. And while I do enjoy a good sliced egg & kielbasa on toast, I can only handle that for so long. Maybe it was the combination of egg dying with my two year old this year and the newborn in our household, but this year I was left with over a dozen eggs! So I had to get creative. I found a somewhat sophisticated new way to eat up those eggs. And the recipe is pretty flexible!
March is coming in like a lion! And what better way to enjoy these last (hopefully!) days of winter than with some delicious comfort foot! And in honor of St. Patrick’s Day (the holiday where everyone is Irish, right?!), I’ve got Irish Soda Bread on my mind.