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Broccoli, Red Bell pepper and Mushroom Melts
Broccoli, Red Bell Pepper and Mushroom Melts
INGREDIENTS
DIRECTIONS
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
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Easy Applesauce
Easy Applesauce
INGREDIENTS
DIRECTIONS
In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.) Let cool, then transfer applesauce to airtight containers.
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Baked Chicken with Apples And Fennel
Baked Chicken with Apples and Fennel
INGREDIENTS
DIRECTIONS
Preheat oven to 450 degrees, with racks in upper and lower thirds.
On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper.
Roast 35 minutes, rotating sheets halfway through.
Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
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