1 4
M A Y 2 0 2 1
W W W . C L I N T O N T W P N E W S L E T T E R . C O M
M A Y 2 0 2 1
d e e g a n B r O t h e r s r O O F i n g –
a F
a m i l y - O W n e d a n d O p e r a t e d B U s i n e s s !
Proudly serving Hunterdon and Warren Counties in New Jersey and
the Lehigh Valley, Deegan Brothers Roofi ng off ers free consultations
for all roofi ng, siding and gutter projects, with 0% fi nancing!
We offer
unparalleled professionalism and a commitment to craftmanship.
We pride ourselves in off ering the highest level of customer service. Our offi ce is
staff ed with friendly, knowledgeable employees who will review with you any and
all of our services. Log into our website at: www.DeeganBrothersRoofi ng.
com and review our blog, which provides informative tips for maintaining
the integrity of your home's roof and gutter system. And, rest assured, Deegan
Brothers Roofi ng is fully insured. We are ready to service all of your roofi ng
and gutter needs, so give us a call today at: 908.479.4344!
s t i n g i n g n e t t l e p e s t O
8 servings/10 minute prep/20 minute cook – delicious!
Ingredients:
• 4-6 cups wild raw stinging nettles
• ½ cup hazelnuts, roasted
• 1/3 cup olive oil
• 2 cloves garlic
• 1 pinch of salt
• 1 lemon, juice
• ¼ cup grated Parmesan cheese (optional)
Directions:
1.
Soak nettles in cold ice bath while waiting for large pot of water to boil.
2. Meanwhile preheat oven to 350F and roast hazelnuts for 10-15 minutes –
wrap in kitchen towel and rest for two minutes – then peel off outer skins with
towel – set aside to cool while preparing nettles.
3. Place nettles in boiling water for 1 minute – use gloves or tongs while
handling raw nettles. Remove and place in strainer –it is safe to touch nettles
once blanched – remove stalks and stems. Squeeze excess water from nettles
and add to food processor.
4. Add hazelnuts, garlic, salt, lemon juice, and cheese if desired to nettles in the
food processor. While blending add olive oil and pulse until smooth and creamy.
5. Pesto is ready to serve with pasta, grilled vegetables, crackers, over chicken
or fi sh. Can be stored in refrigerator for up to a week prior to usage.
Note: If you don't have nettles, other greens would work, including arugula,
baby kale, or more traditional basil. The hazelnuts can be substituted for
another preferred nut and, for a vegan option, omit the cheese and substitute
with Nutritional Yeast. Pestos are a
lot of fun and forgiving, with many variations
that you may prefer!
This recipe was created by Nourish to Heal, a sister brand to
The Clean Plate Kitchen. Call us at: 908.200.7610 or visit: www.
FeelGoodFoodAtHome.com today! Recipes and wellness advice from
owner and dietitian, Nicole Piazza, MS, RD, are available on social media
@nourishtoheal. On May 1 the patio at The Clean Plate Kitchen
(with a stunning view of the river, the historic Red Mill and also
Clinton's beautiful bridge) is opening! They will be open Friday
through Sunday for lunch and dinner from May
through October. They will also be continuing their prepared
meal service, Feel Good Food at Home during the week.
