Pink Lady Apple Crisp
Makes 6 servings
Ingredients
5 oz all-purpose flour (use ½ cup)
2 oz dark brown sugar (use 2 Tbsp)
3 oz oats (use ¾ cup)
4 apples
1 lemon
apple pie spice (use ½ tsp)
Sugar, granulated, white, 10oz
Instructions
Preheat oven to 375°F with a rack in the center. In a large bowl, stir to combine ½ cup of the flour, 2 tablespoons of the brown sugar, ¼ teaspoon salt, and 1 tablespoon granulated sugar.
Cut 4 tablespoons butter into small pieces. Using a pastry blender or two knives, cut into flour mixture until mixture is the texture of coarse meal. Add ¾ cup of the oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to the freezer to chill while you prepare apples.
Peel, quarter, and core apples. Cut each quarter into 4 wedges.
Halve lemon and squeeze 2 tablespoons juice over apples; add ¼ cup water, and toss to combine. Stir in ½ teaspoon of the apple pie spice and 1 cup granulated sugar. Let sit for 10 minutes.
Transfer apples to a medium, shallow baking dish, and sprinkle with topping. Cover with foil.
Place baking dish on a rimmed baking sheet. Bake on center oven rack until apples are nearly tender when pierced with a knife, 45 minutes. Remove foil and bake until apples are tender and topping is golden, 20–25 minutes more. Let cool for 10 minutes before serving. Enjoy!
Recipe from Marley Spoon
Fresh Basil Fettuccine with Cubanelle Pepper & Sweet Corn
Makes 2 servings
Ingredients
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½ lb Fresh Basil Fettuccine Pasta
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6 oz Spinach
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4 oz Red Cherry Tomatoes
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2 cloves Garlic
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1 Cubanelle Pepper
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1 ear Of Corn
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2 Tbsps Crème Fraîche
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¼ cup Grated Parmesan Cheese
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¼ tsp Crushed Red Pepper Flakes
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1 bunch Basil
Instructions
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and finely chop the garlic. Cut out and discard the stem, ribs, and seeds of the pepper; small dice.In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium until hot. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cubanelle pepper; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the bowl of cooked tomatoes. Wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the garlic, spinach, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is slightly wilted. Turn off the heat.
Using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly. While the pasta cooks, pick the basil leaves off the stems; discard the stems. Transfer the cooked pasta to the pan of cooked spinach. Add the cooked vegetables and tomatoes and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly combined and the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Add the crème fraîche, half the basil (tearing the leaves just before adding), and a drizzle of olive oil; stir to thoroughly combine. Season with salt and pepper to taste.
Divide the finished pasta between 2 dishes. Garnish with the cheese and remaining basil (tearing the leaves just before adding). Enjoy!
Recipe from Blue Apron
Harvest Salad with Cherry Vinaigrette
Makes 10 servings
Ingredients
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3 medium fresh beets (about 1 pound)
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1 package (5 ounces) spring mix salad greens
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2 medium apples, thinly sliced
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1 medium carrot, shredded
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1/2 cup grape tomatoes, halved
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1/2 cup yellow grape tomatoes or pear tomatoes, halved
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1/2 cup chickpeas, rinsed and drained
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1/2 cup coarsely chopped walnuts, toasted
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4 thick-sliced bacon strips, cooked and crumbled
Cherry Vinaigrette: -
1/2 cup tart cherry preserves
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3 tablespoons olive oil
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2 tablespoons red wine vinegar
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2 teaspoons Dijon mustard
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1 garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon pepper
Instructions
Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces.
In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Recipe from Taste of Home