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Sauteed Gala Apples
Sauteed Gala Apples
INGREDIENTS
DIRECTIONS
Set a large sauté pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes. Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers or over pancakes, waffles or ice cream.
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Sauteed Broccoli Rabe with Parmesan
Sauteed Broccoli Rabe with Parmesan
INGREDIENTS
DIRECTIONS
Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1-2 minutes. Stir in the broccoli rabe and saute 10-15 minutes, or until desired doneness. Dust with Parmesan cheese, if desired.
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Blueberry and Plum Crisp
Blueberry and Plum Crisp
INGREDIENTS
FILLING:
TOPPING:
DIRECTIONS
Preheat the oven to 400 degrees F.
For the filling: Combine the berries and plums in a mixing bowl. Add the brown sugar, flour, cinnamon and salt, and toss to coat. If your fruit is super sweet and in season, you may need less sugar. Pile the fruit mixture into four 8-ounce ramekins.
For the topping: Combine the flour, brown sugar, oats and salt in a large mixing bowl. Next, cut in the butter with a pastry cutter or two forks, making sure that the butter stays chilled so you end up with a crumbly texture. Mix in the chopped pecans and spread evenly over the fruit.
Bake until crisp and golden brown, 25 minutes. Allow the crisp to cool 20 minutes
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