Daily Archives: March 19, 2012

Pink Lady Apples

This is my favorite dessert, whether I use apples, peaches, berries or pears. The pink lady apples are delightful in this crumble, sweet and slightly crisp.

Apple Crumble

Use any fruit you like, about 3 pounds. You could even combine fruits as well.

Filling:

6 pink lady apples, peeled, cored and cut into 1/2 inch slices

Juice of one lemon

1/4 cup sugar (I use organic)

2 tablespoons all-purpose or white whole wheat flour

1/2 teaspoon ground cinnamon

Topping:

1 cup walnuts or pecans, roughly chopped

1 cup all-purpose or white whole wheat flour

1 1/2 cups rolled oats

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

8 tablespoons of cold butter (1 stick), cut into small cubes

Position an oven rack in the center of the oven and heat to 350 degrees.

Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a 9 by 13-inch baking dish that has been lightly sprayed with cooking spray (I use canola or olive oil spray), and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, nutmeg and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream

Golden Beets, Leeks, Navel Oranges and Kale

This is a sweet and clever collaboration of several ingredients in the farm box this week, which could accompany grilled salmon or chicken breasts, or simply be savored it on its own.  I can’t wait to eat it again.

Brown Rice Salad with Leeks, Roasted Golden Beets, Kale and Orange Maple Dressing

I use  a rice blend from Trader Joes that has brown rice, black barley and radish seeds, but you could use a blend of wild rice and brown rice as well.

Serves 6-8

2 tablespoons olive oil, divided

3 leeks, white and light greens sections, cut into rings, well washed

4 garlic cloves, peeled and sliced

1 cup brown rice, or brown rice mixture (wild rice, red quinoa, barley)

2 1/2 cups chicken stock

teaspoon salt, plus salt and black pepper to taste

1 head kale, tough ribs removed, leaves cut into small pieces

3 golden beets, washed and trimmed, roasted in foil packet, cut into slices

Dressing:

1 orange, zested and juiced

2 tablespoons white balsamic vinegar

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1/4 cup olive oil

Cook the kale until it turns a vivid green, then remove from heat so the color remains.

In a saucepan, heat olive oil to a shimmer over medium-high heat. Cook leeks and garlic until tender while stirring, about 5 minutes. Add rice and stir with oil and leek mixture, allowing to slightly toast the rice, for about 2 minutes. Add chicken stock and salt, stir, then cover and cook for 30 minutes, or until rice is cooked but slightly firm. Cool and fluff with a fork.

In a skillet, heat another tablespoon of olive oil, and cook kale until bright green. Remove from heat and place in a large bowl. In a small bowl, combine orange zest and juice, vinegar, maple syrup, Dijon mustard and olive oil. Whisk to combine. Mix the kale with the rice, beets and dressing. Season with salt and pepper, serve or hold in the refrigerator for up to 2 days.

Carrots and Snap Peas

My daughter loves to eat carrots and snap peas raw, especially with ranch dressing to dip them in, but store-bought has over 30 ingredients in it, including MSG and other preservatives. So we make a homemade version, which I think is even more delicious. I keep it light by using Greek yogurt, and make the flavor extra bright by using fresh herbs. You can use half the amount of dried herbs if fresh are not available.

Homemade Ranch Dressing

1/2 cup light mayonnaise

1/2 cup low fat greek yogurt

1/2 cup low fat buttermilk

1 teaspoon minced fresh dill

1 teaspoon minced fresh parsley

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon lemon juice, or to taste

salt and pepper

Mix all ingredients together and season. Chill for 3o minutes or store in refrigerator for up to a week. Use as a salad dressing or veggie dip.