2 medium Gala apples, peeled, cored, and sliced 1/4 inch thick
2 medium Bosc pears, peeled, cored, and sliced 1/4 inch thick
2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose flour
4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish
Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
Combine the apples, pears, granulated sugar, cinnamon, and 1/4 teaspoon of the salt in a large bowl and toss to coat the fruit. Place the mixture in the prepared baking dish and set aside.
Using the same bowl as for mixing the fruit, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
Sprinkle the topping evenly over the apples and pears and bake until the streusel is crispy and the fruit is tender, about 50 to 60 minutes. Let cool on a rack for at least 30 minutes before serving.
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https://www.justfarmed.com/wp-content/uploads/2023/09/Vegan-Pear-Crisp-Plant-Based-on-a-Budget-9.jpg15001200Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2023-09-05 08:52:422023-09-05 08:53:24Apple and Pear Crisp with Oatmeal Streusel
Bring a pot of lightly salted water to boiling. Add the pods and return the water to boiling. In general, the edamame cooking time is about five minutes. Do not overcook them or they will get mushy.
Drain the beans; cool them under cold running water in a colander like this Stainless Steel Colander, or immerse them in ice water to stop the cooking.
To shell the beans, gently squeeze the pods with your fingers to release them, or have fun putting the pods in your mouth and popping the beans out of their skins using your teeth.
https://www.justfarmed.com/wp-content/uploads/2023/08/Edamame-Pod.jpg10001000meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2023-08-15 20:25:092023-08-15 20:25:21How to Cook Edamame
1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound pasta, any shape
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep’s
milk cheese
1 cup chopped basil
Bring a large pot of water to a boil over medium-high heat. Season well with
salt. Add the pasta and cook for 3 minutes less than package directions,
about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic
and cook until the garlic is fragrant and just beginning to brown. Add the
tomatoes and the salt and cook, stirring often, until the tomatoes are just
beginning to break down and release their juices, about 3 minutes. Add the pasta
to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the
tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine.
Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of
olive oil and more Parmesan if desired.
https://www.justfarmed.com/wp-content/uploads/2023/08/pasta-1.jpeg194259meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2023-08-08 10:21:262023-08-08 10:21:26Sungold Tomato Pasta
Apple and Pear Crisp with Oatmeal Streusel
Apple and Pear Crisp with Oatmeal Streusel
Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
Combine the apples, pears, granulated sugar, cinnamon, and 1/4 teaspoon of the salt in a large bowl and toss to coat the fruit. Place the mixture in the prepared baking dish and set aside.
Using the same bowl as for mixing the fruit, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
Sprinkle the topping evenly over the apples and pears and bake until the streusel is crispy and the fruit is tender, about 50 to 60 minutes. Let cool on a rack for at least 30 minutes before serving.
[print-me target=”.post-content”]
How to Cook Edamame
Bring a pot of lightly salted water to boiling. Add the pods and return the water to boiling. In general, the edamame cooking time is about five minutes. Do not overcook them or they will get mushy.
Drain the beans; cool them under cold running water in a colander like this Stainless Steel Colander, or immerse them in ice water to stop the cooking.
To shell the beans, gently squeeze the pods with your fingers to release them, or have fun putting the pods in your mouth and popping the beans out of their skins using your teeth.
Sungold Tomato Pasta
1 1/2 teaspoons kosher salt, plus more for pasta water
1 pound pasta, any shape
1/4 cup olive oil, plus more to finish
2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish
1 cup freshly grated Pecorino Toscano cheese, or other mild sheep’s
milk cheese
1 cup chopped basil
Bring a large pot of water to a boil over medium-high heat. Season well with
salt. Add the pasta and cook for 3 minutes less than package directions,
about 5 minutes. Drain well, reserving 1/2 cup of the pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic
and cook until the garlic is fragrant and just beginning to brown. Add the
tomatoes and the salt and cook, stirring often, until the tomatoes are just
beginning to break down and release their juices, about 3 minutes. Add the pasta
to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the
tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine.
Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of
olive oil and more Parmesan if desired.