Princeton's Ask The Doctor September/October 2019

Cherry Grove Farm Farm Store OpenYear Round Featuring a Wide Variety of Locally-made Products . Our own Farmstead Cheeses Grass-fed Meats • Pastured Eggs Farm Honey Locally-sourcedMilk, Butter, Yogurt Sweet and Savory Preserves, Peanut Butter, Pasta, Tomato Sauce, Griggstown Pies, Cookies, Kombucha, Kraut, Condiments, Textiles, Candles, Cheese Boards, Local Wine, and more. FARM TOURS • CLASSES EVENTS

T H E H E A L T H Y P A L A T E

Wine Down WEDNESDAYS *With purchase of entree. Not valid with any other promotion or with Happy Hour. 1/2 PRICE Bottles ofWine* Ten Dollar TUESDAYS $ 10 BOTTLES OF OUR CALIFORNIA HOUSE WINE Reservations Required

PRIVATE ROOMS AVAILABLE 25 to 200 Guests

10% off MEATS AND CHEESE with this ad

618 Park Ave. Freehold , NJ 07728 732-577-0001 RESERVATIONS RECOMMENDED

www.618nj.com

CherryGroveFarm.com • 609-219-0053 3200 Lawrenceville Rd • Lawrenceville NJ 08648

Owner/Chef - Christopher Dutka

Chicken Parm Soup Serves: 4-6 • Prep time: 15 mins • Cook time: 25 mins

• • • • • • • • • • • • • •

1 tbsp. extra-virgin olive oil 1 large onion, chopped 3 cloves garlic, minced 3 tbsp. tomato paste 1 tsp. crushed red pepper flakes

1 (15-oz.) can diced or crushed tomatoes 6 c. low-sodium chicken broth

8 oz. penne

3/4 lb. cooked chicken breast (about 2 breasts)

1 1/2 c. shredded mozzarella 1 c. freshly grated Parmesan 1 tbsp. freshly chopped parsley

Kosher salt

Freshly ground black pepper 1. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer. 2. Add penne and cook until al dente, 8 to 10 minutes. 3. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

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