Preheat oven to 375 degrees. Spray a 13×9 in pan with nonstick spray. In electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of butter, 1 piece at a time. Continue mixing until combined – about 1 to 1 1/2 minutes. Take 1 1/4 cups of this mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14 minutes. The edges will be slightly browned.
While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2 Tbls of butter, using your fingers. Work until it is in small clumps. Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there. Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for 22 to 25 minutes. The crust will be brown, and the filling will be bubbly. Enjoy!
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup olive oil
4 medium shallots, finely chopped
Zest and juice of 1 lemon
1 tbsp. chopped fresh thyme
1⁄2 cup finely chopped fresh parsley
Bring 2 3⁄4 cups water to a boil in a 2-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; Uncover and fluff with a fork; keep warm. Heat oil in a 2-qt. saucepan over medium heat; add shallots and cook, stirring occasionally, until soft and golden, about 10 minutes. Stir in zest and juice and simmer for 1 minute; remove from heat. Transfer the quinoa to a large bowl and stir in the shallot-lemon mixture, thyme, and parsley. Serve warm or at room temperature.
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https://www.justfarmed.com/wp-content/uploads/2016/05/lemon-parsley-quinoa.jpg1200800Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-23 10:04:512016-05-23 10:05:46Lemon, Parsley and Thyme Quinoa
4-5 Gala apples (or any apple type) peeled, cored, and sliced
1 and 1/2 cups sliced fresh strawberries
2 tablespoons lemon juice
1 and 1/2 cups all-purpose flour
1 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 large egg
3/4 cup melted unsalted whipped butter (1/4 cup of this is for last five minutes)
Preheat oven to 350 degrees. Toss gently the apples and strawberries with the lemon juice in a bowl. Spoon them evenly into a 10 inch round baking dish. In another bowl, mix together the flour, brown sugar, cinnamon, nutmeg, and egg. Mix together until the mixture is crumbly and blended together. Sprinkle this mixture over the entire surface of the fruit in the baking dish. When done, melt 1/2 cup butter (not the whole 3/4 cup of butter) and then spoon the butter carefully over as much of the topping as possible.
There will be some spots not quite covered at this point, but you will be covering those in the last five minutes of baking, so don’t worry. Put the baking dish on a foil lined baking sheet in case any juices drip over. Bake your cobbler at 350 degrees for 50 to 60 minutes or until the filling is bubbly and the topping is golden brown. Mine took 60 minutes to bake completely. When you think you have about five minutes left, have your remaining 1/4 cup melted butter ready to spoon on any dry spots in the topping and then over the rest of the top surface. After the last five minutes, remove from the oven and let it sit for a few minutes before spooning servings on to plates.
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https://www.justfarmed.com/wp-content/uploads/2016/05/straw-apple-cobb.jpg224300Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-05-23 10:04:182016-05-23 10:04:18Strawberry Apple Cobbler
Strawberry Crumb Bars
Strawberry Crumb Bars
Preheat oven to 375 degrees. Spray a 13×9 in pan with nonstick spray. In electric mixer stir together flour, sugar and salt. With the mixer on a low speed add the 1 cup of butter, 1 piece at a time. Continue mixing until combined – about 1 to 1 1/2 minutes. Take 1 1/4 cups of this mixture and set aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14 minutes. The edges will be slightly browned.
While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2 Tbls of butter, using your fingers. Work until it is in small clumps. Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there. Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for 22 to 25 minutes. The crust will be brown, and the filling will be bubbly. Enjoy!
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Lemon, Parsley and Thyme Quinoa
Lemon, Parsley and Thyme Quinoa
Bring 2 3⁄4 cups water to a boil in a 2-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; Uncover and fluff with a fork; keep warm. Heat oil in a 2-qt. saucepan over medium heat; add shallots and cook, stirring occasionally, until soft and golden, about 10 minutes. Stir in zest and juice and simmer for 1 minute; remove from heat. Transfer the quinoa to a large bowl and stir in the shallot-lemon mixture, thyme, and parsley. Serve warm or at room temperature.
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Strawberry Apple Cobbler
Strawberry Apple Cobbler
Preheat oven to 350 degrees. Toss gently the apples and strawberries with the lemon juice in a bowl. Spoon them evenly into a 10 inch round baking dish. In another bowl, mix together the flour, brown sugar, cinnamon, nutmeg, and egg. Mix together until the mixture is crumbly and blended together. Sprinkle this mixture over the entire surface of the fruit in the baking dish. When done, melt 1/2 cup butter (not the whole 3/4 cup of butter) and then spoon the butter carefully over as much of the topping as possible.
There will be some spots not quite covered at this point, but you will be covering those in the last five minutes of baking, so don’t worry. Put the baking dish on a foil lined baking sheet in case any juices drip over. Bake your cobbler at 350 degrees for 50 to 60 minutes or until the filling is bubbly and the topping is golden brown. Mine took 60 minutes to bake completely. When you think you have about five minutes left, have your remaining 1/4 cup melted butter ready to spoon on any dry spots in the topping and then over the rest of the top surface. After the last five minutes, remove from the oven and let it sit for a few minutes before spooning servings on to plates.
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