In honor of Hunger Action Month, Kristine Monica and Nicholas Hanerfeld, culinary students from The FoodBank of Monmouth and Ocean Counties, prepared these tasty dishes at the B.E.A.T. Center in Toms River. The eggplant dish was prepared with fresh herbs and vegetables from The FoodBank’s organic garden. It yields a variety of vegetables, herbs, and includes an orchard of apple, pear, peach and plum trees. The food harvested from the garden goes directly to their feeding programs to allow for healthy meals that include fresh produce Check out the website for additional information about donations and volunteer opportunities.
Whole Wheat Pasta with Eggplant and Mushrooms
Serves six, shown at top
Ingredients:
3 tablespoons extra virgin olive oil
3 cloves, garlic minced (1 to 1½ teaspoons)
1 onion, small, julienne (6 to 8 ounces)
2 cups eggplant,diced medium, unpeeled
1 cup sliced mushrooms
28 oz. diced tomatoes, drained
1 teaspoon fresh thyme leaf
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
6 cups cooked whole wheat pasta
Directions:
Heat oil in large skillet over medium heat. Add onion and cook till translucent. Add garlic, cook half minute then add mushrooms and eggplant. Add tomatoes, thyme/ Simmer on low heat for 10 minutes.
Season with salt and pepper. Add cooked pasta and toss to combine. Can add 1 tablespoon whole butter, a sprinkle of Parmesan, or fresh basil if desired.
New York Cheesecake with Graham Cracker Crust
Yields one 10” spring form or two 6-inch rounds
Ingredients for Graham Cracker Crust:
1 cup ground graham cracker crumbs (or Oreo crumbs)
2 ounces butter, melted
Directions:
Combine and press into designated shell. Bake for 8 minutes at 325° F. Then fill!
Ingredients for Cheesecake:
1½ pounds of cream cheese, softened
2 eggs
2 egg yolks
1 14 oz. can sweetened condensed milk
2 teaspoons vanilla extract
Directions:
Using a paddle, whip cream cheese until smooth. Add condensed milk and whip until it’s fully incorporated.
Add eggs and yolks, and vanilla. Whip until just combined and smooth. Place over precooked crust.
Bake 20 to 30 minutes until firm in middle. For 10” or larger, use waterbath.
Edible Bowls
Yields 15 bowls
Ingredients:
1 ¼ cups granulated sugar
¾ cup all-purpose flour
4 oz. butter, melted
3 oz. water
1 tablespoon vanilla extract
¼ cup almonds fine pieces (processed), optional
Directions:
In mixer with whip attachment, mix flour and sugar. Drizzle in butter and mix until fully incorporated. Combine vanilla and water then add to mix while mixing. Stir in nuts (optional).
Scoop one tablespoon of mix on a half sheet pan with a silicone mat in three areas. Bake at 325°F in a convection oven for 10 minutes. Allow to cool for a minute. Remove with offset spatula, and drape over rocks glass or soufflé cup gently pressing the sides down. Once cooled, bowls can be stored for a few days.
Chickadee Creek Farm, a certified organic and certified transitional organic vegetable, flower and herb farm, is located in Pennington. The farm boasts agriculturist Jess Niederer, who was honored as the state’s 
1. Melt butter. Turn off flame. Mix in flour until completely dissolved. Over medium flame, whisk in milk, stirring constantly, until mixture comes to a boil. Turn flame down and cook until thick. This will take about 30 seconds. Stir constantly to prevent scorching.
New Jersey wears the crown as diner capital of the world with over 600 diners throughout the state. During the 20th century, the state also held the distinction as the diner manufacturing capital of the world—the place where companies like O’Mahony, Silk City, Kullman, Paramount, Mountain View, Master and Fodero built classic, stainless steel diners.
Iron Plow Vineyards is owned by Scott and Sara Shumway and Sara’s parents, Donald and Gilda Stanlaw. This family of educators bought a 62-acre farm in Burlington County, and in 2013 planted four acres of grapes. This year they added an additional four acres. The property has been used for farming since the late 1600s, and the winery is named after the cast iron plow, which was invented in Burlington County 200 years ago. Scott and Donald described themselves as locavores, and are focused on making small quantities of good wine using their own grapes, and other fruit from local farms.
manufacturing. Along with his wife Meera, he is bringing innovation to the tradition-bound field of viticulture. The name Sky Acres reflects the couple’s interest in aviation.
Besides owning a winery together, the three owners are all employees of Haddonfield schools. Named for Dennis’s twin daughters Grace and Willow, grapes were first planted at G & W Winery in 2011, and there are currently five acres under cultivation. Not surprisingly, the goal of the owners is not mass production or lot of events, but top quality wine. A small but charming barn serves as the wine production area and tasting room, and Dennis told me that they want to start selling their wine at local restaurants.
How to Get Around in Wildwood
Lou Morey was responsible for designing 55 
For cocktails, I went with a dark and stormy while Peter enjoyed a cucumber martini with Hendricks gin—not your typical boardwalk libations. We were happy to see a nice selection of local New Jersey beers on tap, too, including Cape May, Tuckahoe and Glasstown Brewing. We sipped our drinks and enjoyed a gorgeous breeze while the screams of amusement park thrill-seekers surrounded us.
After talking with Chef and learning that the signature steak burger blend is a blend of chuck, brisket, short rib and dry aged meat, I had to try one. As Chef Wally pointed out, this is easily a $16 burger at a white linen establishment, but patrons are getting this quality for $13.50 at Jumbo’s. Other standouts include their Down ‘n Dirty po’ boys and a pretty extensive raw bar.
Breakfast in the Sky
Reservations are required and each car can accommodate up to four people. You order your breakfast when you make your reservations which ensures speedy delivery for each shift of diners. I ordered the shrimp, crab and chanterelle crepes, stuffed with chanterelle mushrooms, grilled shrimp and crab, topped with caviar and served with home fries and toast.
EquityEats serves as an alternative to more traditional methods of financing. The unique 
Bashaw admits that early on “it was hit or miss for our crops,” recalling that the first year’s hopeful bounty of asparagus was entirely ravaged by asparagus beetles. But over time, Bashaw’s vision of “a working farm delivering truckloads of farm fresh produce every day” has also become a must-see Cape May tourist destination. At the new Beach Plum Farm Kitchen, Chef Todd Phillips serves farm fresh breakfast and lunch, perfect for al fresco dining amid the picturesque gardens. The ever-changing daily chalkboard menu highlights the seasonal crops, with summer specialties such as chilled cucumber gazpacho, freshly squeezed carrot-apple-ginger juice and grain bowls topped with poached eggs from the free range chickens foraging just nearby. Post-picnic, explore the meticulously landscaped herb garden and the kitchen garden’s extraordinary array of crops such as shishito peppers, husk cherries and even lemon verbena for the farm’s fresh-brewed teas. Then check out the winding paths through the back fields of strawberries, asparagus and sunchokes, and visit the Berkshire piglets and the duck pond. Seasonal produce, eggs and meat, and the farm’s own tea and honey, can be purchased at the 
