2 cups all-purpose flour plus additional 1 tbsp. flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1/8 teaspoon ground cinnamon
Preheat oven to 375 degrees F. Grease a 12 cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
In a large pot, bring water to a boil. Add the rabe and cook about 3 minutes or until soft/firm. Meanwhile, heat pan over medium-high heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic begins to brown, about 2 minutes. Add leeks and sauté until soft, about 3 minutes. Drain the rabe removing excess water. Add to pan and season with salt and pepper to taste. Cook about 2 min.
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https://www.justfarmed.com/wp-content/uploads/2015/05/kale-rabe1.jpg416570Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-07 12:43:502015-05-07 13:02:26Braised Kale Rabe with Sauteed Leeks and Garlic
3-4 large leeks, white and pale-green parts only, tough outer layer removed
Kosher salt and Freshly Ground Black Pepper
1 small shallot, finely chopped
½ garlic clove, finely grated
1 tablespoon Sherry vinegar or red wine vinegar
1 teaspoon each Dijon mustard and whole grain mustard
½ teaspoon finely chopped fresh thyme
¼ teaspoon sugar
¼ cup olive oil
Trim root end of leeks (leave as intact as possible) and cook in a large pot of boiling salted water until meltingly tender (a knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool. Whisk shallot, garlic, vinegar, and mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper. Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
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https://www.justfarmed.com/wp-content/uploads/2015/05/leeks-in-vinaigrette-940x600.jpg600940Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-07 12:42:552015-05-07 13:04:04Leeks in Vinaigrette
Apple Strudel Muffins
Apple Strudel Muffins
Preheat oven to 375 degrees F. Grease a 12 cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
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Braised Kale Rabe with Sauteed Leeks and Garlic
Braised Kale Rabe with Sauteed Leeks and Garlic
In a large pot, bring water to a boil. Add the rabe and cook about 3 minutes or until soft/firm. Meanwhile, heat pan over medium-high heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic begins to brown, about 2 minutes. Add leeks and sauté until soft, about 3 minutes. Drain the rabe removing excess water. Add to pan and season with salt and pepper to taste. Cook about 2 min.
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Leeks in Vinaigrette
Leeks in Vinaigrette
Trim root end of leeks (leave as intact as possible) and cook in a large pot of boiling salted water until meltingly tender (a knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool. Whisk shallot, garlic, vinegar, and mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper. Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
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