12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
1 1/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 tablespoon granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
[print-me target=”.post-content”]
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 Lehman2015-11-16 11:18:082015-11-16 11:18:08Ina Garten’s Easy Cranberry and Apple Cake
Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette
1/2 teaspoon lemon zest and 2 teaspoons freshly squeezed lemon juice
1 small clove garlic, minced
1/2 teaspoon white balsamic or white wine vinegar
1/4 cup extra-virgin olive oil
sea salt and freshly ground pepper
4 to 6 cups lightly packed pea shoots
2-ounce piece parmesan
In a medium bowl, whisk together the lemon zest and juice, garlic, and vinegar. Slowly drizzle in the olive oil, whisking until the vinaigrette is emulsified. Add salt to taste. Place the pea shoots in a large bowl. Shave Parmesan over the salad. Drizzle the vinaigrette over the pea shoots and cheese and toss to coat. Season to taste with pepper. Serve immediately.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/11/peashoot.jpg272220Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-11-09 09:05:162015-11-09 09:05:16Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette
2 cloves garlic, minced and 2 green onions, sliced thin
1 yellow bell pepper, seeded and diced
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 tablespoons olive oil
1/2 teaspoon sea salt and ¼ teaspoon freshly ground black pepper
small bunch fresh oregano, leaves picked and chopped
1/2 cup grape tomatoes, cut in half
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper. Add quinoa, black beans, bell pepper, green onions and oregano. Toss well, cover and store in fridge until flavors marinate. Place a handful of pea shoots in each pita half. Divide black bean salad between the pita pockets. Garnish with grape tomatoes. Serve with sour cream on the side.
Ina Garten’s Easy Cranberry and Apple Cake
Ina Gartens Easy Cranberry and Apple Cake
Preheat the oven to 325 degrees F. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
[print-me target=”.post-content”]
Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette
Pea Shoot Salad with Shaved Parmesan and Lemon Vinaigrette
In a medium bowl, whisk together the lemon zest and juice, garlic, and vinegar. Slowly drizzle in the olive oil, whisking until the vinaigrette is emulsified. Add salt to taste. Place the pea shoots in a large bowl. Shave Parmesan over the salad. Drizzle the vinaigrette over the pea shoots and cheese and toss to coat. Season to taste with pepper. Serve immediately.
[print-me target=”.post-content”]
Pea Shoot and Quinoa Salad Pita Pockets
Pea Shoot and Quinoa Salad Pita Pockets
In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper. Add quinoa, black beans, bell pepper, green onions and oregano. Toss well, cover and store in fridge until flavors marinate. Place a handful of pea shoots in each pita half. Divide black bean salad between the pita pockets. Garnish with grape tomatoes. Serve with sour cream on the side.
[print-me target=”.post-content”]