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Lentil Shepherd’s Pie

Developed by McKenzie Hall   Servings: 7 Serving size: 1 cup   2 tablespoons olive oil ¼ cup shallots, diced 1 tablespoon garlic, minced 1 cup green lentils, dry 2 cups carrots, peeled and diced ½ cup celery leaves, diced      1 cup frozen peas           2 tablespoons parsley, chopped        

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Roasted Brussels Sprouts & Shallots

Developed by   Servings: 12 Serving size: ½ cup   24 small shallots 2 tablespoons extra-virgin olive oil, divided 2 pounds Brussels sprouts, preferably small 1 teaspoon kosher salt   Cooking instructions: Preheat oven to 375°F. Peel shallots, leaving the root ends intact so they’ll hold together. Place on

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