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Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans
Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans
Savory Roasted Pecans
Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.
To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
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Baked Apples Stuffed with Oatmeal and Brown Sugar
Baked Apples Stuffed with Oatmeal and Brown Sugar
Optional extras: Orange zest, lemon zest, grated ginger, candied ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, peanut butter, Nutella
To serve: Ice cream, crème fraîche, whipped cream, coconut whipped cream
Preheat oven to 375°F with a rack in the lower-middle position.
Remove the core of the apples, cutting to within a half-inch of the bottom of the apple and creating a well roughly 3/4-inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.
Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly.
Arrange the apples in a baking dish (like an 8×8-inch Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.
Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.
Serve with a scoop of ice cream, crème fraîche, or whipped cream. Leftovers will keep for up to a week and can be reheated in the microwave or eaten cold.
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Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.
In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.
To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.
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