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Crunchy Caramel Apple Pie
Crunchy Caramel Apple Pie
INGREDIENTS
Pie
Crumb Topping
Crunchy Caramel Topping
DIRECTIONS
Heat oven to 375° F. Place the pastry in a 9-inch deep-dish pie pan and crimp the edges. In a large mixing bowl, combine the sugar, flour, cinnamon, and salt. Next, toss the apples with the sugar mixture and pour them into the prepared piecrust.
With a pastry blender, thoroughly combine the crumb topping ingredients. Sprinkle the topping over the apple mixture. Bake the pie for 20 to 30 minutes, then cover with foil and bake for another 20 minutes, until the apples are tender. Remove the pie from the oven and sprinkle on the pecans, then drizzle with the butterscotch caramel sauce. Cool on a wire rack and serve with ice cream.
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Sauteed Escarole with Leeks
Sautéed Escarole with Leeks
INGREDIENTS
DIRECTIONS
Heat the oil in a large pot over medium-high heat. Add the leeks and garlic and cook, stirring often, until softened, 6 to 8 minutes. Add the escarole, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper and cook, tossing, until tender and beginning to wilt, 3 to 4 minutes.
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Roasted Colored Cauliflower
Roasted Colored Cauliflower
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees. Spread out florets in a large cake platter lined with foil. Sprinkle minced garlic over florets. Sprinkle a pinch of cumin over florets. Squeeze the juice from one lemon, evenly coating florets. Generously drizzle olive oil over florets. Generously sprinkle sea salt over florets (about one teaspoon). Sprinkle with pepper. Bake for 45 minutes or until tender and browned on top. Top it off with roughly chopped Italian parsley
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