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To learn more about All-on-4, please call our office to schedule your complimentary consultation or visit our website www.DGDental.com
Step-by-step thorough consultation that will answer all of your questions. All implants placed & restored in our office.
Savor the Season!
Dear Readers,
October in West Orange and South Orange means crisp air, cozy evenings and, of course, thinking about your next meal. For local food lovers, discovering the best hot spots isn’t just a hobby—it’s a passion. This month’s issue is packed with stories, tips and recipes to make your fall flavorful, fun and maybe a little indulgent.
This month, we’re excited to share something brandnew: Garden State City Lifestyle! We’ve joined forces across New Jersey to launch gardenstatecitylifestyle.com, your statewide destination for luxury living, food, fashion, and events. We’re curating the best of the best from Bergen, Somerset, Essex, Monmouth, and Hunterdon counties. Follow along on Instagram at @gardenstatecitylifestyle for statewide updates. We’re hyped about this launch—and you should be too!
One of our first initiatives is our inaugural Garden State City Lifestyle Restaurant Month. We’ve rounded up some of the top restaurants in northern and central Jersey, each offering exclusive specials just for you. From a complimentary glass of wine to a lobster dinner for two, we’ve got your dining calendar covered. Turn to page 16 for the full lineup.
We start with a getaway for the senses in Ocean Edge Resort ( page 10). Whether you’re dreaming of a seaside escape or a weekend retreat, this feature highlights a destination where great food, stunning views and relaxation come together. Consider it your permission slip to indulge in both flavor and tranquility.
If cooking at home is more your style, Dish It Out with Dina (page 18) brings excitement to your kitchen with recipes and tips that make everyday meals restaurant-worthy. Dina proves you don’t need a reservation to enjoy something special.
For those who want to eat well without overspending, Save Money & Eat Healthier ( page 24 ) has you covered. From clever grocery hacks to simple meal swaps, this piece shows how smart choices can make meals both nutritious and budget-friendly.
So grab a fork, a knife or even just your fingers—no judgment—and explore the flavors our community has to offer. October in The Oranges is about savoring every bite, whether dining out, cooking at home or sharing treats with friends.
Carly Mac Manus | carly.macmanus@citylifestyle.com
SALES DIRECTOR
Zach Cheek | zachary.cheek@citylifestyle.com
INTERNS
Angelica Ferri, Sadie Brown
ADMINISTRATIVE ASSISTANT
Kristin Kowalewski
ACCOUNT MANAGER
Jessie Fernandez
CONTRIBUTING WRITERS
Nicholas Hall - Fashion, Beauty & Lifestyle Writer, Brian Cicioni, Cara Zamorski, Mel Boban, Garden State City Lifestyle, Hilary Russo
CONTRIBUTING PHOTOGRAPHERS
Ocean Edge Resort & Golf Club, Michael Lago, Liz Polo - My Havanna Photography, Brian Cicioni, Cara Zamorski, Samba Montclair, Dianne Wenz
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Jamie Housh
QUALITY CONTROL SPECIALIST Megan Cagle
Proverbs 3:5-6
Fall in Love With Cape Cod at Ocean Edge Resort
Experience timeless New England charm, coastal luxury, and unforgettable adventures at Cape Cod’s Ocean Edge Resort.
Dish It Out with Dina
How
Dina Deleasa-Gonsar grew up with Sunday dinners as sacred tradition. Now, the cookbook author and TV host shares heartfelt recipes, personal stories, and faith-filled inspiration—reminding us that the connections made around the table matter most.
by Kathleen Deleasa | Hair by Josie Sanchez | Makeup by Kristen Gonzales
• 100% Memory Care Facility
• Expertise in Dementia and Alzheimer’s care extends over 25 years
• Consulted with John Hopkins Alzheimer’s Association
• Care for Early Stages Through End-of-Life
• Personalized, Therapeutic Programming
• Purpose-Built Communities
Call for Tours
510 Prospect Ave,
Snow Removal in Essex County
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: J Glow Esthetics celebrated its grand opening, welcoming guests to experience radiant skin and beauty services in West Orange. 2: Read to a Therapy Dog event at the West Orange Library. 3—5: Three Birds Yoga celebrated four years in South Orange with a free outdoor yoga class downtown. 6: That’s a wrap on the NYC Style Deli ribbon-cutting this summer. Welcome to South Orange! 7: South Orange Farmers Market brings fresh produce, local goods, and community vibes every Wednesday through October.
8: The West Orange Chamber Networking Mixer at Crabbae West was a success. 9: Families enjoyed Maplewood Library’s event with
police and fire departments, fostering connection and community spirit. 10—14: High school seniors attended Advanced Space Academy in Alabama, thanks
ARCHDIOCESE
ARCHDIOCESE OF NEWARK
ARCHDIOCESE OF NEWARK
ARCHDIOCESE OF NEWARK
ARCHDIOCESE OF NEWARK
FALL IN
LOVE
WITH CAPE COD AT OCEAN EDGE RESORT
Experience timeless New England charm, coastal luxury, and unforgettable adventures at Cape Cod’s Ocean Edge Resort.
As Patti Page’s classic tune suggests, “If you’re fond of sand dunes and salty air…You’re sure to fall in love with old Cape Cod.” We can confirm the Cape delivers on all counts — from winding roads to lobster stew, offering something for everyone. If you’re wondering where to stay, look no further than Ocean Edge Resort & Golf Club, nestled along the coast of Brewster. With rich history and timeless elegance, this sprawling estate is a quintessential New England experience.
A STORIED PAST
Originally purchased in 1888 by Samuel Nickerson, the estate has evolved over time. After Fieldstone Hall burned down in 1906, it was rebuilt and completed in 1912. The property later became a seminary college before officially opening as a resort in 1986. Guests today can still explore rooms that reflect its legacy, including the Great Hall, the Nickerson Room, the Roscommon Room and the LaSalette Library.
LUXURIOUS ACCOMMODATIONS
Spread across 429 acres, Ocean Edge offers diverse lodging options. The historic Mansion, a AAA Four-Diamond property, includes 90 guest rooms and 32 Bay Pines Collection Villas. Amenities range from gas fireplaces and kitchenettes to soaking tubs and private balconies.
The Villages section offers one- to three-bedroom villas in Arbor, Britterige and Edinborough clusters, with charming interiors reflecting classic New England style.
DINING AND DRINKS
Ocean Terrace, located behind the Mansion, is the resort’s premier dining destination, offering a broad menu, open-air seating and unforgettable sunsets. Nearby, Bayzo’s Pub evokes the feel of an English tavern with its mahogany interior and original stained glass window — the inspiration behind the Ocean Edge logo.
ARTICLE BY NICHOLAS HALL
PHOTOGRAPHY BY OCEAN EDGE RESORT & GOLF CLUB
The Beach Bar, overlooking the dunes, seats 32 and serves cocktails and snacks with a view. Guests can also enjoy beachside service with complimentary chairs, towels and umbrellas.
RESORT EXPERIENCES
Ocean Edge boasts a private beach, where guests can explore local aquaculture with oyster bed tours at low tide. Sports enthusiasts will appreciate nine tennis courts staffed by USPTA pros, six pickleball courts, and an 18-hole Troon Privé golf course.
Water lovers can kayak, paddleboard or choose from four pools, including the Bay Pines Indoor Pool and Fletcher Pool Complex. For deep relaxation, the Beach House Spa offers massages, facials and more. Cruiser bikes are also available to explore the nearby Cape Cod Rail Trail.
GETTING THERE
Just under two hours from Boston Logan Airport, Ocean Edge Resort & Golf Club is the perfect escape for those seeking luxury, history and authentic Cape Cod charm.
OCEAN EDGE RESORT & GOLF CLUB
Address: 2907 Main St, Brewster, MA 02631
Phone: (508) 896-9000
Website: oceanedge.com
Song’ E Napule
A Taste of Naples in Downtown Rutherford
Song'E Napule sits in the geographic center of Rutherford's main commercial thoroughfare. This half-mile pedestrian-friendly stretch between the NJ Transit station and Lincoln Park has a small-town America feel and no shortage of Italian restaurants. Yet this pizzeria, which also has a sizable selection of pasta dishes and small plates, is not just an Italian restaurant. It's Neapolitan. Song' E Napule translates to "I am from Naples" in the local dialect.
The term Neapolitan is not new to the Garden State food scene, and has arguably been watered down with any pizzeria serving thin crust pies being able to claim that title without most locals batting an eye. So what makes Song'E Napule different from pizzerias on every Main Street in New Jersey?
First of all, owner Ciro Iovine grew up in the Fuorigrotta suburb of Italy's third-largest city. He started making pizza at 13 and sits on the board of trustees of the Naples-based Associazione Verace Pizza Napoletana. That's the non-profit organization that sets worldwide standards for what is true Neapolitan pizza. Song'E Napule is the only member in New Jersey. You can see the AVPN poster in the window from Park Avenue, while the formal certificate acknowledging member 1127 sits on display near the gas oven where the real magic happens.
ARTICLE AND PHOTOGRAPHY
BY BRIAN CICIONI
Inside the casual 47-seating capacity dining room, you'll find an open kitchen with the majority of tables afforded a view of the pizza oven. Most of the ingredients that go into that oven are, like the oven itself, imported from Naples. The saying that's even more common east of the Hudson River, where Iovine and his wife, Austria, opened their first location in 2015, is "Everything from Naples except the water." Add fresh basil to that and you get the idea. The head pizzaiolo, the music you'll hear, and even some of the front-of-the-house staff come from Southern Italy.
Those who have been to Naples will recognize everything from the Pulcinella half-masks to the Diego Maradona memorabilia omnipresent enough to start a small museum dedicated to the Argentine-born soccer legend who led Naples to its first two Serie A titles. The menus and the Song'E Napule logo itself are the blue and white of Maradona's jerseys. Six of which you'll see framed and hung evenly spaced above the kitchen.
The presence of Roman dishes like Cacio e Pepe and the Ricotta e pera dessert with origins along the Amalfi coast means that the menu is not exclusively Neapolitan. Yet, this is as close to Naples as you'll get in the state of New Jersey. This is the type of place you bring your Italian friends or relatives who are not impressed with The Olive Garden and want a taste of home. There are no Italian American comfort foods like veal parmesan or chicken alfredo on the menu here. And absolutely no slices to go. Instead, the only compromise is that the pies come cut into slices, which does not happen in Naples or other parts of Italy.
Unsurprisingly, the margherita pizza is the top seller and the one you'll see on most of the other tables. Made according to true Neapolitan tradition, these thin-crust pies with a puffy outer crust take about 90 seconds to cook thanks to the oven's average temperature of around 850 degrees. As the middle part is too soft to fold up, it's best to do like the Neapolitans and eat the pizza with a fork and knife, getting a mix of the crispier outer crust and soft chewy inside in the same bite. The key here is balance. The sauce is sweet but not intensely so. This pairs well with the Fior di Latte mozzarella cheese, which has a very mild saltiness to it. If you do prefer a crunchier texture from the crust, try the montanara , or fried pizza.
There are five pasta dishes, with the two most notable having their origins in Campania. Firstly, there's Spaghetti Nerano, named after a small town near Naples. This heavier pasta dish comes topped with enough shredded cheese and sautéed zucchini to nearly hide the pyramid of spaghetti below. If you prefer meat with your pasta and would rather leave your spoon on the table, try the Paccheri Genovese. Despite the name, this is a traditional Neapolitan pasta dish topped with a thick veal and onion ragu as well as rich grated Parmigiano Reggiano.
Brian Cicioni
While the pizza and pasta are the clear stars of the menu, there are also notable drinks and desserts. Espresso shots are served short, taking up less than half of the cup, but packing as much intensity and flavor as a standard espresso shot. These are (as they say in Italy) "taken" in two sips max. The majority of beer and many of the wine options come from Naples, while the signature dessert is Coccole, or deep-fried dough balls, topped with Nutella. The white dome-shaped Delizia Al Limone, or lemon delight, is another popular (and lighter) option with roots in Sorrento. Also part of Campagnia, this is where Italy's best lemons come from. And it's the lemon cream hidden in between the sponge cake and creamy top layer that packs the most flavor.
When asked why Rutherford (as opposed to Brooklyn or another NYC borough, given his presence in two different Manhattan neighborhoods), Iovine says, "Rutherford caught my eye right away. It's a quiet place, with
families, a real sense of community, and people who appreciate quality. Brooklyn is great, but it's already full of great pizzerias. New Jersey had more room to bring a piece of Napoli where it didn't exist yet." Given the fact that most of the Italian restaurants in any given city are run by second, third, and even fourth-generation Italian Americans who may have never been to Italy, Song' E Napule gives diners an insight into Neapolitan food and culture without having to leave Bergen County.
Brian is a travel writer and founder of imayroam.com , where he shares stories about exploring cities by public transit, food tours, and cultural landmarks. He has visited 58 countries and all 50 U.S. states, contributing to Fodor’s, Travel + Leisure, USA Today, and more. On weekends, he leads film and music-themed walking tours in NYC, including his popular Goodfellas Tour. He’s also spoken at TBEX and the New York Times Travel Show.
Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community. Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you?
Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction.
October is GARDEN STATE CITY LIFESTYLE RESTAURANT MONTH!
Explore New Jersey’s Best Bites: Exclusive October Offers, Chef Specials, and Culinary Surprises Await
It’s our inaugural Garden State City Lifestyle Restaurant Month, and we’ve partnered with top New Jersey restaurants to bring exclusive specials to you throughout October. From fine dining to casual bites, these offers are our treat to you.
Visit any of these featured establishments this month and ask for the “Garden State City Lifestyle Special” to receive one of the offers below.
CLINTON HOUSE – CLINTON
Address: 2 West Main Street, Clinton, NJ 08809
Website: theclintonhouse.com
Offer: Signature Tasting Menu $100 (valued at $120) | Add Wine Pairings for $60
FIRST COURSE
Spicy jumbo lump crab meat on crisp lettuce with dill
Lobster bisque with tender lobster chunks
Smoked salmon with Royal Osetra caviar, goat cheese, and crostini
Paired with Miner Viognier
SECOND COURSE
Two fried oysters over creamy spinach
Two Clams Casino with fresh lemon
Paired with Archery Summit Pinot Gris
THIRD COURSE
Stuffed shrimp over lemon butter rice, garnished with sweet drop peppers and lemon
Paired with Merryvale Chardonnay
FOURTH COURSE
Lamb lollipop with mint pesto, roasted cherry tomatoes, and whipped potatoes
Paired with Chappellet
FIFTH COURSE
Filet medallion with crabmeat béarnaiseand tender asparagus
Paired with Elk Cove Pinot Noir
SIXTH COURSE
Decadent chocolate lava cake with molten center, served warm
Paired with Sauternes
ARTICLE BY GARDEN STATE CITY LIFESTYLE
PHOTOGRAPHY BY MICHAEL LAGO, LIZ POLO - MY HAVANNA PHOTOGRAPHY
DE MARTINO’S – SOMERVILLE
Address: 9 Davenport St, Somerville, NJ 08876
Website: demartinolatin.com
Offer: “Fluffy for Fifty” — Half-price Classic Buttermilk Pancakes weekdays in October (Dine in only)
FOCACCERIA RISTORANTE BASKING RIDGE
Address: 26 Church St, Basking Ridge, NJ 07920
Website: focacceria26.com
Offer: Seasonal appetizer special
FOGO DE CHÃO BRIDGEWATER
Address: 400 Commons Way, Suite 279, Bridgewater, NJ 08807
Website: fogodechao.com/location/ bridgewater
Offer: Complimentary dessert
GIOVANNI’S – SOUTH BOUND BROOK
Address: 113 Clinton Street, South Bound Brook, NJ 08880
Website: giovannis-nj.com
Offer: Complimentary dessert (one offer per table)
JUNIPER HILL RESTAURANT AND BAR – ANNANDALE
Address: 73 Beaver Ave, Annandale, NJ 08801
Website: juniper-hill.com
Offer: Complimentary glass of wine or draft beer for anyone joining us for lunch (Tuesday–Friday, 12–3) for October
MAIN STREET CRAVINGS CLINTON
Address: 3 Main St, Clinton, NJ 08809
Website: mainstreetcravings.square.site
Offer: Complimentary fountain drink with purcha se
MARINELLI’S – HAMPTON
Address: 505 NJ-12, Flemington, NJ 08822
Website: marinellisrestaurant.com
Offer: 10% off the total bill
MASON’S FAMOUS LOBSTER ROLLS – LONG BRANCH
Address: 78 Ocean Ave N, Long Branch, NJ
Website: masonslobster.com/
locations/long-branch-nj
Offer: 15% off the total bill
MAX’S BAR AND GRILL LONG BRANCH
Address: 25 Matilda Terrace, Long Branch, NJ 07740
Website: MaxsBarAndGrillNJ.com
Offer: Buy one entrée, get one 50% off
METROPOLITAN SEAFOOD & GOURMET – LEBANON
Address: 1320 Rt. 22 West, Lebanon, NJ 08833
Website: metroseafood.com
Offer: Lobster dinner for two special
OSTERIA CRESCENDO WESTWOOD
Address: 36 Jefferson Ave, Westwood, NJ 07675
Website: OsteriaCrescendo.com
Offer: Garden State City Lifestyle Roasted Beet Mezza Luna Special (lemon, poppy seed, brussels sprouts, chive)
Offer: Complimentary appetizer or dessert with entree purchase
RED HORSE BY DAVID BURKE – RUMSON
Address: 26 Ridge Road, Rumson, NJ 07760
Website: redhorsebydb.com
Offer: Complimentary appetizer or dessert with entree purchase
SWEET T’S SOUTHERN EATERY MONTCLAIR
Address: 387 Bloomfield Ave, Montclair, NJ 07042
Website: sweettseatery.com
Offer: 10% off total bill
VIAGGIO RISTORANTE – WAYNE
Address: 1055 Hamburg Tpke, Wayne, NJ 07470
Website: viaggioristorante.com
Offer: Barchette Special (Butternut squash, fall spiced agrodulce, brown butter, sage)
Eat up! And don’t forget to follow @gardenstatecitylifestyle for sneak peeks, chef spotlights and gift card giveaways throughout October to some of the best restaurants in the state.
DISH IT OUT WITH DINA
How a Jersey girl turned Sunday dinners, family roots, and resilience into a cookbook that feeds both body and soul.
ARTICLE BY CARLY MAC MANUS
PHOTOGRAPHY BY MICHAEL LAGO
For Dina Deleasa-Gonsar, food has always been more than a meal—it’s a bridge between generations, a reason to gather, and a source of comfort. Growing up in an Italian-American family in New Jersey, Sunday dinners weren’t just tradition— they were sacred.
Dina Deleasa-Gonsar
“Sunday dinner was a weekly tradition for us—one that rivaled most people’s holidays.” —Dina Deleasa-Gonsar
“Sunday dinner was every week for us, and it rivaled people’s holidays,” Deleasa-Gonsar says. “My mom always had dinner on the table by 5:30. My dad? He was the original food influencer before influencers existed—everyone went to him for restaurant recommendations.”
That environment shaped her palate and passion. While most teens were reading magazines like Cosmopolitan , Deleasa-Gonsar was flipping through Gourmet and savoring the food descriptions in classic novels. “I didn’t care about the drama in those stories,” she said with a laugh. “I wanted to know what they were eating.”
FROM BLOG POSTS TO BROADCAST TV
Although her background is in communications and counseling, Deleasa-Gonsar’s true love for cooking shone through even in college. “I was the girl hosting Sunday dinners in my dorm room on a
little burner,” she recalls. “I made chicken parm and caprese salad for my friends. Everyone thought I was crazy—but I loved it.”
That passion eventually turned into a blog, Dish It Girl. Initially created as a way to share recipes with friends, it grew steadily. “At the time, I was in grad school for counseling, so the name came from that,” she says. “It was a play on words—‘you can dish it, but you can’t take it.’ I didn’t realize it would follow me forever.”
Her big break came through an unexpected detour: reality TV. As part of the family featured on E! Network’s Married to Jonas—her sister Danielle is married to Kevin Jonas—Deleasa-Gonsar was introduced to the world of social media. “They told us, ‘You need Instagram and Twitter,’” she notes. “That’s when everything shifted. I started sharing recipes and food photos, and people began asking for advice on hosting or what to cook for a special occasion.”
Soon after, she landed her first brand partnerships, writing recipes for household names like DiGiorno and Philadelphia Cream Cheese. More opportunities followed, from live cooking segments to national TV spots on The Today Show and Guy’s Grocery Games.
A COOKBOOK THAT GOES BEYOND RECIPES
After more than a decade of sharing recipes online, Deleasa-Gonsar knew it was time to create something tangible—a cookbook. But for her, this wasn’t about glossy perfection. It was about honesty and connection.
“People assume it’s just a cookbook, but it’s two books in one,” she explains. “Yes, there are recipes, but there are also 40 devotionals inspired by some of the hardest seasons of my life—my daughter’s premature birth, postpartum depression, even going through cancer while writing this book.”
Her goal? To give readers more than kitchen confidence. “When someone picks it up, I don’t want them to feel like, ‘I wish my life looked like hers,’” she says. “I want them to feel seen, encouraged, and capable—whether that’s making dinner or just making it through the day.”
The book, available at Amazon, Barnes & Noble, Indigo in Short Hills, and local shops like Words in Maplewood, also serves as a love letter to her family. “It’s a permanent thank-you to my parents and everyone who supported me. Having my name on something tangible means so much.”
BALANCING FAMILY AND CAREER
Despite her growing success, Deleasa-Gonsar is quick to admit she doesn’t do it all. “I’m always questioning my time management,” she says. “But my family comes first. I’m the CEO of my home, and everything else fits around that.”
She hopes her transparency helps other women feel less pressure to “have it all.” “Some days things fall short—and that’s OK,” she notes. “I’ve learned that opportunities circle back. Just because it doesn’t happen today doesn’t mean it won’t tomorrow.”
WHAT’S NEXT?
Deleasa-Gonsar is now hosting In the Mix, a lifestyle series on the ONJ Network’s streaming platform, while continuing to grow her food and lifestyle brand. Her focus remains on creating spaces that uplift. “Not everything we do is going to land us in Forbes or make us go viral,” she explains. “But the connections we make around the table—that matters.”
Style by Kathleen Deleasa | Hair by Josie Sanchez Makeup by Kristen Gonzales
If you can’t get enough French onion soup, this recipe is for you. The key is taking your time with the onions—they take the longest but are crucial to the flavor. This dish is perfect for cooler nights and can be made ahead by pausing before the last two steps until you’re ready to serve.
INGREDIENTS FOR THE ONIONS:
• 2 large yellow onions, thinly sliced into half moons
• 4 tablespoons (½ stick) unsalted butter
• ½ teaspoon kosher salt
• 1 teaspoon sugar
• 2 teaspoons balsamic vinegar
INGREDIENTS FOR THE CHICKEN:
• 4 boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• ½ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons sherry
• ½ cup dry white wine
• 1½ cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon kosher salt
• ⅛ teaspoon pepper
• 1 cup shredded Gruyère cheese
DIRECTIONS
1. Caramelize the onions:
1. In a large Dutch oven or enameled cast-iron braiser, melt the butter over low heat.
2. Add the onions and cook undisturbed for 10 minutes.
3. Sprinkle the ½ teaspoon salt over the onions, gently stir, and cook undisturbed for another 10 minutes.
4. Add the sugar and balsamic vinegar, stir to combine, and cook, stirring occasionally, until golden brown, about 25 minutes.
5. Transfer the onions to a bowl and set aside.
2. Prepare the chicken:
1. Preheat the oven’s broiler.
2. In a shallow bowl, whisk together the flour, ½ teaspoon salt, and ⅛ teaspoon pepper.
3. Dredge the chicken in the flour mixture, coating both sides, and shake off any excess.
4. Add the olive oil to the pan and increase heat to medium-high.
5. Sear the chicken until golden brown on each side, about 6 minutes per side, then transfer to a plate.
3. Build the sauce and finish:
1. Add the sherry and white wine to the pan, scraping up any browned bits from the bottom.
2. Return the caramelized onions to the pan and simmer for 3 minutes.
3. Stir in beef broth, thyme, bay leaf, 1 teaspoon salt, and ⅛ teaspoon pepper.
4. Nestle the chicken into the pan along with any juices, cover, and simmer for 15 minutes. Remove from heat.
5. Carefully remove the lid and sprinkle the Gruyère cheese evenly over the chicken.
6. Place under the broiler until the cheese bubbles and browns, about 5 minutes.
4. Serve:
Serve immediately with crusty bread or a baked potato.
Fall French Onion Chicken
ARTICLE AND PHOTOGRAPHY BY CARA ZAMORSKI
Save Money & Eat Healthier
THE DIRTY DOZEN & CLEAN FIFTEEN
Eating healthy is a priority for many families, but rising grocery costs can make it feel overwhelming. One of the most common questions I get as a health and nutrition coach is: “Do I really need to buy everything organic?” The answer is no—and thanks to the Environmental Working Group (EWG), we have a smart, science-based guide to help us make informed, budget-friendly choices at the store.
Each year, the EWG releases two important lists: the Dirty Dozen and the Clean Fifteen. These guides are based on thousands of produce samples tested by the USDA and FDA for pesticide residues. The goal? To help consumers like you and me decide when it’s worth splurging on organic, and when it’s okay to save money by buying conventional.
THE DIRTY DOZEN:
BUY ORGANIC WHEN YOU CAN
The Dirty Dozen includes the top 12 fruits and vegetables with the highest levels of pesticide residue—even after washing. These are the items you’ll want to prioritize buying organic to limit your exposure to potentially harmful chemicals.
THE 2024 DIRTY DOZEN:
1. Strawberries
2. Spinach
3. Kale, Collard & Mustard Greens
4. Grapes
5. Peaches
6. Pears
7. Nectarines
8. Apples
9. Bell & Hot Peppers
10. Cherries
11. Blueberries
12. Green Beans
Many of these are thin-skinned or leafy— making them more susceptible to absorbing pesticides. For example, strawberries and spinach often top the list because they’re sprayed frequently and lack a protective outer layer.
THE CLEAN FIFTEEN: SAFE TO BUY CONVENTIONAL
On the other hand, the Clean Fifteen includes produce items that consistently test for the lowest levels of pesticide residue. These foods often have thick peels or natural defenses that help protect them from pests—so fewer chemicals are needed during farming.
THE 2024 CLEAN FIFTEEN:
1. Avocados
2. Sweet Corn
3. Pineapple
4. Onions
5. Papaya
6. Sweet Peas (frozen)
7. Asparagus
8. Honeydew Melon
9. Kiwi
10. Cabbage
11. Watermelon
12. Mushrooms
13. Mangoes
14. Sweet Potatoes
15. Carrots
Buying conventional versions of these foods is generally safe—and it frees up your grocery budget to focus on organic options where they really count.
HOW THIS SAVES YOU MONEY
Let’s face it—organic produce can be pricey. But that doesn’t mean you have to choose between your health and your wallet. With the Dirty Dozen and Clean Fifteen as your guide, you can make smarter decisions without the stress.
Here’s how to make it work:
Prioritize wisely – Choose organic when it comes to the Dirty Dozen, especially if those foods are staples in your household. If you eat apples or spinach every day, it’s worth investing in the organic version.
Shop with confidence – Know that you’re making a safe choice when buying non-organic avocados or pineapples. Use the Clean Fifteen list to guide your conventional produce purchases.
Balance health and budget – You don’t have to go all-or-nothing. These lists allow for a flexible, realistic approach to clean eating that fits your lifestyle— and your finances.
TIPS FOR SMART SHOPPING
• Use the lists as a cheat sheet. Keep a copy on your phone or fridge to reference during your grocery trips.
• Shop seasonally and locally. In-season produce is often fresher, cheaper, and may require fewer pesticides.
• Look for sales and store-brand organics. Many grocery chains now carry affordable organic lines.
• Buy frozen when needed. Frozen organic fruits and vegetables are often more budget-friendly and just as nutritious.
Eating well shouldn’t be stressful or financially draining. With tools like the Dirty Dozen and Clean Fifteen, you can feel empowered to make healthier choices while staying within your budget. Whether you’re feeding a family or shopping for one, these lists are a practical way to bring balance, nutrition, and peace of mind to your plate.
Plant-Powered!
Living a Vegan Lifestyle with Chef Dianne Wenz
ARTICLE BY HILARY RUSSO | PHOTOGRAPHY BY DIANNE WENZ
When it comes to eating healthy, there’s a lot of information on the table these days. From cutting carbs and counting calories to following the latest trends that have you making peanut butter cups out of cauliflower. Yes, this is a thing. But what if eating well means nourishing your body in a way that feels satisfying and supports the planet? For Dianne Wenz a New Jersey local, this is nothing new. It’s how she’s been living and teaching for decades.
I first met Wenz when she was my coaching circle coach during my Health Coaching Training program at the Institute for Integrative Nutrition (IIN). Today, she’s a National Board-Certified Health and Wellness Coach, Plant-Based Chef, and author of three cookbooks on living a vegan lifestyle. When it comes to eating healthy, she knows her way around the kitchen.
Her path to plant-based living started in college. “I went vegetarian mainly for animal welfare reasons, but I also never really liked meat. I was the kid who had to sit at the table until I finished all my meat,” she laughs. Growing up on meals from cans, boxes, and bags, she discovered fresh cooking through Vegetarian Times magazine. After facing debilitating headaches and sinus problems, an acupuncturist suggested she eliminate eggs and dairy. Within two weeks, the headaches and breathing issues were gone. “That made me realize there really was a big connection between what I was eating and my health.”
BUSTING THE BLAND MYTH
One of the first misconceptions she challenges? That vegan food is boring or restrictive. “Most vegans eat a wider variety of food than the omnivores I know! Raw ingredients are usually bland, it’s the seasonings and sauces that make food delicious. And most of those are already plant-based.”
For those curious but overwhelmed, Wenz encourages small, gradual changes. “No one wants to throw out all their food and start over. Swap a few meals a week for vegan ones or try one new ingredient a week. Create plant-based versions of foods you already love. Try tacos with black beans, lasagna with tofu ‘ricotta’ and roasted vegetables. Convenience foods like veggie burgers or vegan cheese are fine in moderation when you’re starting out.”
As a Vegan Lifestyle Coach, Wenz also teaches mindful eating: “Our bodies are smart. Salt cravings might mean you need minerals, sugar cravings might mean you need more sweetness in your life. Before stress eating, check in with yourself and ask, ‘What do I really need right now?’”
If there’s one underrated vegan ingredient, Wenz says it’s tofu. “You can turn tofu into pretty much anything because absorbs marinades and sauces beautifully.” She’s made everything from “tofu tuna” to silken tofu chocolate frosting that once fooled her omnivore coworkers.
COMFORT, INDULGENCE, AND BALANCE
Before you put a padlock on the pantry, no one is asking you to give up your goodies. Wenz believes in the 80/20 rule: eat healthy 80% of the time, indulge 20%. “If we’re too restrictive, it can lead to orthorexia, an obsession with healthy eating.” She loves giving comfort foods a healthy twist. If you haven’t tried chickpea cookie dough bites, avocado chocolate mousse, or sweet potato brownies, you’re missing out. And take your time when trying new foods. “The key is to savor it. Don’t gobble it down. Really taste it.”
When it comes to picky eaters, start with familiar dishes and swap in plantbased ingredients. “Get kids involved in planning and cooking. And if you need to hide veggies, blenders do the trick. Blend spinach into pesto or carrots and potatoes into ‘cheese’ sauce.”
Hilary Russo is a trauma-informed holistic practitioner, health coach, journalist, international speaker, and author. She is one of only 50 Certified Havening Techniques® Trainers worldwide and a certified practitioner of this neuroscience-based method. With a background in media and the military, Hilary brings first-hand insight to her work with clients facing secondary trauma, stress, and burnout. Her globally top-rated podcast, HIListically Speaking® (top 1.5%), features inspiring conversations with leading voices in holistic health, wellness, and neuroscience. Connect with Hilary at www.hilaryrusso.com or on social media @hilaryrusso.
“Most vegans eat a wider variety of food than the omnivores I know! Raw ingredients are usually bland, it’s the seasonings and sauces that make food delicious.”
- Dianne Wenz
FOOD FOR THE PLANET
For Wenz, veganism is also about sustainability. “The planet can’t sustain our current meat and dairy habits. Animal agriculture is responsible for 18% of greenhouse emissions, more than all cars, trucks, and trains combined. We need to shift toward plant-centric eating to save Mother Earth.” She’s quick to add: “Veganism isn’t just a diet, it’s a way of life and it’s getting easier everyday.”
WENZ'S DREAM DINNER PARTY
Guests: Moby (her favorite vegan celebrity), David Bowie and Gene Baur (co-founder of Farm Sanctuary rescue in Watkins Glen).
Starters: vegan cheese plate and Caesar salad with a cashew-based dressing.
Main Course: cauliflower steaks with romesco sauce or socca stacks, which consists of layers of thin chickpea flour crepes, sautéed kale, and white bean purée.
Dessert: chocolate mousse pie made with melted chocolate and silken tofu.
ARTICLE BY NICK HALL | PHOTOGRAPHY BY SAMBA MONTCLAIR
Samba Montclair Interior
Ilson Goncalves
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“Samba isn’t just a restaurant—it’s a celebration of culture, community, and comfort.”
— Chef Ilson Gonçalves
Upon stepping inside Samba Montclair, you’re immediately transported somewhere else. Antique copper pots and cutting boards line the walls, while dried florals and dream catchers dance across the ceiling. Nestled just off Montclair’s bustling Church Street, Samba is the creation of chef and owner Ilson Gonçalves. His culinary roots trace back to Blumenau, Brazil, and those influences are infused into every dish. The restaurant stands out not only for its authentic flavors, but also as the only Gluten Intolerance Group–certified gluten-free restaurant in New Jersey. What began as a modest neighborhood deli has evolved into a romantic dining destination beloved for its rustic setting, homestyle philosophy, and inclusivity.
FROM DELI TO DINING DESTINATION
When Samba opened in December 2010, it was a small deli serving sandwiches and a few Brazilian specials. Those dishes, inspired by Gonçalves’ childhood, quickly won over locals and became the heart of the menu. As demand grew, the deli transformed into a full Brazilian restaurant. Today, Samba is a Montclair favorite for anyone seeking authentic flavors with a modern twist.
ABOUT CHEF ILSON GONÇALVES
Gonçalves’ passion for food began in Blumenau, a southern Brazilian city shaped by German and Portuguese culinary traditions. He learned to cook from his mother, who relied on fresh vegetables, seafood, and fragrant herbs. After moving to the U.S., he studied at the Natural Gourmet Institute in New York, honing a style that balances health-conscious choices with rich flavors. That balance defines Samba’s menu, from the soup of the day to yuca gnocchi.
THE MENU
Samba celebrates Brazilian cuisine with dishes that are both comforting and refined. Popular choices include Bolinho de Mandioca—a yuca pastry filled with dried beef and butternut squash—and Estrogonofe de Alcatra , tender beef strips in cream, mushrooms, and tomatoes topped with matchstick potatoes. Vegan options, grass-fed meats, and fresh seafood round out the menu.
Desserts are just as tempting, with offerings like coconut pudding, Brazilian truffles, and the standout Coxinha de Churros com Dulce de Leite. Drinks range from fresh juices to Guaraná, a classic Brazilian soda.
For Gonçalves, Montclair is both home and inspiration. “ ”
THE GLUTEN-FREE DIFFERENCE
Samba is more than a Brazilian restaurant—it’s a safe haven for those with gluten intolerance. As New Jersey’s only fully gluten-free certified restaurant, Samba follows strict safety protocols to avoid cross-contamination. Outside food, even cakes, aren’t permitted to protect guests. This commitment has earned the restaurant a loyal following and sets it apart in a crowded dining scene.
A MONTCLAIR STAPLE
For Gonçalves, Montclair is both home and inspiration. He lives in town with his husband and their two French bulldogs, fully invested in the community that embraced Samba from the start. Locals come for birthdays, anniversaries, or just a comforting night out, finding in Samba an experience that feels both authentic and welcoming.
“Samba isn’t just a restaurant—it’s a celebration of culture, community, and comfort.”
— Chef Ilson Gonçalves
SAMBA MONTCLAIR
Address: 7 Park St, Montclair
Website: sambamontclair.com
Phone: (973) 744-6764
Brunch
Garden State Harvest
ARTICLE AND PHOTOGRAPHY
BY GARDEN STATE CITY LIFESTYLE
There’s something magical about fall in New Jersey. The air turns crisp, the boardwalk crowds fade, and the landscape transforms into a patchwork of deep reds, golden yellows, and burnt oranges. Farmers’ markets brim with fresh-picked squash, apples, and herbs, making it the perfect time to create dishes that warm the heart and highlight our state’s seasonal bounty. This Garden State Harvest Risotto captures the cozy spirit of the season—creamy Arborio rice, roasted butternut squash, fragrant sage, and a savory punch from crispy pancetta. It’s comfort food with an elegant, local twist.
Risotto with Butternut Squash, Sage & Crispy Pancetta
ingredients:
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 3 tbsp olive oil, divided
• Salt & freshly ground black pepper, to taste
• 6 cups chicken or vegetable stock (kept warm)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 6–8 fresh sage leaves, finely chopped (plus extra for garnish)
• 4 oz pancetta, diced and crisped in a skillet
• Optional: drizzle of truffle oil for serving
directions:
Step 1. Roast the Squash: Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast on a lined baking sheet for 25–30 minutes, or until tender and slightly caramelized.
Step 2. Start the Risotto: In a large saucepan, heat remaining olive oil and butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Step 3. Toast the Rice: Add Arborio rice, stirring constantly for 2–3 minutes until edges are translucent. Pour in white wine and cook until mostly absorbed.
Step 4. Add Stock Gradually: Add warm stock, one ladleful at a time, stirring frequently. Wait until liquid is mostly absorbed before adding the next ladleful. Continue for 18–20 minutes, until rice is creamy and al dente.
Step 5. Finish the Dish: Stir in roasted squash, Parmesan, and chopped sage. Adjust seasoning with salt and pepper.
Step 6. Serve: Spoon risotto into bowls, top with crispy pancetta, extra Parmesan, and fresh sage leaves. Optional: drizzle with truffle oil for a gourmet finish.
Garden State City Lifestyle Tip: Pair with a glass of local New Jersey Chardonnay or a crisp hard cider to bring out the flavors of the season.
Craving more? Follow @gardenstatecitylifestyle for simple, delicious recipes.
Risotto with Butternut Squash, Sage & Crispy Pancetta
