Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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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 Lehman2014-09-07 12:00:072014-09-07 12:00:07Ina’s Apple and Pear Crisp
Sicilian Style Spaghetti (or Spaghetti Squash) and Eggplant
INGREDIENTS
For the eggplant:
1-2 medium eggplants
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves
1/2 lemon, juiced
6 fresh basil leaves
Kosher salt and freshly ground black pepper
For the spaghetti:
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 fresh red chile, chopped
2 garlic cloves, minced
1 cup olives, pitted
1/2 bunch fresh basil leaves
3 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
1 tablespoon capers
Kosher salt and freshly ground black pepper, Pinch of sugar
1 pound spaghetti (or spaghetti squash)
1/2 cup freshly grated pecorino cheese
DIRECTIONS
Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
If using spaghetti squash, follow recipe to simply roast spaghetti squash.
Coat a large sauté pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
(if using squash, skip this step) Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn’t stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente.
Drain and add the spaghetti or squash to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
2 oz. sharp cheddar cheese, thinly sliced or shredded (use 4 oz. for extra cheesy sandwiches)
1 tbsp. butter, softened
4 slices hearty bread
DIRECTIONS
Heat a griddle or skillet on medium-high heat. Butter two slices of bread on one side; place buttered side down onto the skillet. Top bread with pear slices and cheese–put a little cheese on the bread first, then the pears, then the remaining cheese. Butter remaining bread slices and place them on top of the sandwiches, butter side up.
Cook until bottom of sandwich is browned, 3-5 minutes. Flip over and cook 3-5 minutes more.
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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 Lehman2014-09-07 11:57:382014-09-07 11:57:38Sharp Cheddar and Pear Grilled Cheese
Ina’s Apple and Pear Crisp
Ina’s Apple and Pear Crisp
INGREDIENTS
For the topping:
DIRECTIONS
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
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Sicilian Style Spaghetti (or Spaghetti Squash) with Eggplant
Sicilian Style Spaghetti (or Spaghetti Squash) and Eggplant
INGREDIENTS
For the eggplant:
For the spaghetti:
DIRECTIONS
Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
If using spaghetti squash, follow recipe to simply roast spaghetti squash.
Coat a large sauté pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
(if using squash, skip this step) Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn’t stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente.
Drain and add the spaghetti or squash to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
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Sharp Cheddar and Pear Grilled Cheese
Sharp Cheddar and Pear Grilled Cheese
INGREDIENTS
DIRECTIONS
Heat a griddle or skillet on medium-high heat. Butter two slices of bread on one side; place buttered side down onto the skillet. Top bread with pear slices and cheese–put a little cheese on the bread first, then the pears, then the remaining cheese. Butter remaining bread slices and place them on top of the sandwiches, butter side up.
Cook until bottom of sandwich is browned, 3-5 minutes. Flip over and cook 3-5 minutes more.
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