Peel the apples. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan.
Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together.
Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers–even preschoolers–lend a hand.
Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-22 10:01:222016-08-22 10:01:22Ginger Gold Apple Crisp
Turn on the broiler. Oil a 12-inch broiler pan and a 9-by-13-inch baking dish. Set the mini peppers in the broiler pan and rub them with oil. Broil 12 inches from the element for 12 to 15 minutes, turning several times, until they are charred all over. Turn the oven temperature down to 400 degrees.
Meanwhile, cut 4 generous pieces from the thick end of the fish. You should have 4 smaller pieces remaining, to make 8 total. Set them skinned side down in the baking dish. Tuck the tail ends of the fish under the thicker sides to make the pieces an even thickness. Sprinkle with oil, salt, and pepper. Cover with a piece of parchment paper pressed down right on the fish.
Roast the fish for 20 minutes or until it is firm to the touch and cooked through. Meanwhile, heat a large skillet. Add the oil and when it is hot, add the cherry tomatoes, salt, and pepper. Cook, shaking the pan constantly, for 4 minutes or until the tomatoes char in spots and begin to burst. Sprinkle with the oregano.
Arrange one of the larger pieces of fish on each of 4 plates. (Save the other 4 pieces and 2 mini red peppers for the fish rolls.) Garnish the plates with cherry tomatoes, oregano sprigs, and lemon.
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https://www.justfarmed.com/wp-content/uploads/2016/08/fish-1.jpg407539Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-11 16:02:152016-08-11 16:04:39Roasted Fish with Sauteed Cherry Tomatoes and Mini Peppers
Roast Chicken Breasts with Tomato, Corn, Arugula, Scallions and Avocado
whole bone-in skin-on chicken breasts or 6 half breasts
tablespoon olive oil
Salt and black pepper
Set the oven at 400 degrees. Generously sprinkle chicken with olive oil, salt, and pepper. Set in a roasting pan and roast for 25 to 30 minutes or until the chicken is golden brown and a meat thermometer inserted into the thickest part of the breast registers 160 degrees. Let the chicken rest for 10 minutes. Reserve 1 whole breast (or 2 half breasts) for the chowder. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.
1 tablespoon olive oil
2 tablespoons butter
2 medium leeks (white and light green parts only), or a bunch of scallions, chopped
1 sweet or white onion, chopped
Salt and pepper, to taste
1-2 pints’ cherry tomatoes, halved
4 ears fresh corn, kernels removed from the cobs
5 ounces’ fresh arugula
2 avocados, chopped
Grated rind and juice of 1 lemon
2 tablespoons grated Parmesan
In a large skillet over medium heat, heat the olive oil. When it is hot, add the butter. Add the leeks, onion, salt, and pepper. Cook, stirring often, for 8 minutes.
Add the cherry tomatoes and corn. Cook, stirring often, for 3 minutes more until corn is hot. Transfer 2 cups of the tomato corn mixture to a container and reserve for chowder.
To the remaining corn mixture, add the arugula, avocados, lemon rind and juice, and Parmesan. Taste for seasoning and add more salt and pepper, if you like. Carve the meat from 2 of the whole breasts and arrange on the corn mixture
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-11 16:00:522016-08-11 16:00:52Roast Chicken Breasts with Tomato, Corn, Arugula, Scallions and Avocado
Ginger Gold Apple Crisp
Ginger Gold Apple Crisp
Peel the apples. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan.
Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together.
Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers–even preschoolers–lend a hand.
Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped cream or ice cream.
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Roasted Fish with Sauteed Cherry Tomatoes and Mini Peppers
Roasted Fish with Sautéed Cherry tomatoes and Mini Peppers
Turn on the broiler. Oil a 12-inch broiler pan and a 9-by-13-inch baking dish. Set the mini peppers in the broiler pan and rub them with oil. Broil 12 inches from the element for 12 to 15 minutes, turning several times, until they are charred all over. Turn the oven temperature down to 400 degrees.
Meanwhile, cut 4 generous pieces from the thick end of the fish. You should have 4 smaller pieces remaining, to make 8 total. Set them skinned side down in the baking dish. Tuck the tail ends of the fish under the thicker sides to make the pieces an even thickness. Sprinkle with oil, salt, and pepper. Cover with a piece of parchment paper pressed down right on the fish.
Roast the fish for 20 minutes or until it is firm to the touch and cooked through. Meanwhile, heat a large skillet. Add the oil and when it is hot, add the cherry tomatoes, salt, and pepper. Cook, shaking the pan constantly, for 4 minutes or until the tomatoes char in spots and begin to burst. Sprinkle with the oregano.
Arrange one of the larger pieces of fish on each of 4 plates. (Save the other 4 pieces and 2 mini red peppers for the fish rolls.) Garnish the plates with cherry tomatoes, oregano sprigs, and lemon.
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Roast Chicken Breasts with Tomato, Corn, Arugula, Scallions and Avocado
Roast Chicken Breasts with Tomato, Corn, Arugula, Scallions and Avocado
Set the oven at 400 degrees. Generously sprinkle chicken with olive oil, salt, and pepper. Set in a roasting pan and roast for 25 to 30 minutes or until the chicken is golden brown and a meat thermometer inserted into the thickest part of the breast registers 160 degrees. Let the chicken rest for 10 minutes. Reserve 1 whole breast (or 2 half breasts) for the chowder. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.
In a large skillet over medium heat, heat the olive oil. When it is hot, add the butter. Add the leeks, onion, salt, and pepper. Cook, stirring often, for 8 minutes.
Add the cherry tomatoes and corn. Cook, stirring often, for 3 minutes more until corn is hot. Transfer 2 cups of the tomato corn mixture to a container and reserve for chowder.
To the remaining corn mixture, add the arugula, avocados, lemon rind and juice, and Parmesan. Taste for seasoning and add more salt and pepper, if you like. Carve the meat from 2 of the whole breasts and arrange on the corn mixture
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