1 large red onion, cut into 1-inch wedges, stem ends left intact
2 tablespoons olive oil
kosher salt and black pepper
2 tablespoons pure maple syrup
2 tablespoons whole-grain mustard
1 1/2 pounds skinless salmon fillet, cut into 4 pieces
lemon wedges, for serving
DIRECTIONS
Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
Serve the salmon with the vegetables and lemon wedges.
Caramelize the Apples: Melt the butter in a sauté pan over medium-low heat. Stir in the brown sugar and cinnamon. Place the apples in the pan, cut side up, and cook over very low heat until the apples are tender and nearly cooked through, about 15 minutes. Set aside to cool slightly. When the apples are cool enough to handle, slice them lengthwise into 1/4-inch-thick slices, keeping the top 1/2-inch of the apple halves intact so that the apple halves stay intact but can be fanned.
Make the Cakes: Preheat the oven to 325˚F. Line a baking sheet with parchment paper. Wrap the bottom of six 3-inch ring molds (2 inches high) with heavy-duty aluminum foil. Spray the inside of the molds with nonstick cooking spray and sprinkle with the turbinado sugar. Place the ring molds on the lined baking sheet. Using a stand mixer fitted with the paddle attachment, mix the remaining ingredients in the mixer bowl at low speed until just combined. Make sure not to overmix the batter. Place the caramelized apple halves, core side up, in the molds, pressing the apples down to fan out the slices. Divide the batter evenly among the ring molds and bake until a knife inserted in the middle of the cakes comes out clean, about 20 minutes. Let the cakes cool to room temperature. Run a paring knife around the edge of each cake and gently remove the cakes from the molds. Invert the cakes so the apples are facing up.
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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 Lehman2013-11-05 11:45:562013-11-05 11:45:56Honeycrisp Apple Cake
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp. olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp. kosher salt, or to taste
2 tsp. ground cumin, or to taste
1/4 tsp. cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup cheese (regular or dairy free, any type you like)
4 tortilla wraps
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro)
DIRECTIONS
Preheat oven to 425F and line or spray with nonstick spray a large glass dish. Drizzle olive oil on squash and give a shake of salt and pepper. Toss to coat. Roast chopped butternut squash for 45 min, or until tender.
Cook brown rice according to directions.
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 min. on low.
When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheese and heat another few minutes.
Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
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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 Lehman2013-11-05 11:45:012013-11-05 11:45:01Black Bean and Butternut Squash Burritos
Maple Glazed Salmon with Roasted Brussels Sprouts
Maple Glazed Salmon with Roasted Brussels Sprouts
INGREDIENTS
DIRECTIONS
Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
Serve the salmon with the vegetables and lemon wedges.
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Honeycrisp Apple Cake
Honeycrisp Apple Cake
INGREDIENTS
For the apples:
For the cake batter:
DIRECTIONS
Caramelize the Apples: Melt the butter in a sauté pan over medium-low heat. Stir in the brown sugar and cinnamon. Place the apples in the pan, cut side up, and cook over very low heat until the apples are tender and nearly cooked through, about 15 minutes. Set aside to cool slightly. When the apples are cool enough to handle, slice them lengthwise into 1/4-inch-thick slices, keeping the top 1/2-inch of the apple halves intact so that the apple halves stay intact but can be fanned.
Make the Cakes: Preheat the oven to 325˚F. Line a baking sheet with parchment paper. Wrap the bottom of six 3-inch ring molds (2 inches high) with heavy-duty aluminum foil. Spray the inside of the molds with nonstick cooking spray and sprinkle with the turbinado sugar. Place the ring molds on the lined baking sheet. Using a stand mixer fitted with the paddle attachment, mix the remaining ingredients in the mixer bowl at low speed until just combined. Make sure not to overmix the batter. Place the caramelized apple halves, core side up, in the molds, pressing the apples down to fan out the slices. Divide the batter evenly among the ring molds and bake until a knife inserted in the middle of the cakes comes out clean, about 20 minutes. Let the cakes cool to room temperature. Run a paring knife around the edge of each cake and gently remove the cakes from the molds. Invert the cakes so the apples are facing up.
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Black Bean and Butternut Squash Burritos
Black Bean and Butternut Squash Burritos
INGREDIENTS
DIRECTIONS
Preheat oven to 425F and line or spray with nonstick spray a large glass dish. Drizzle olive oil on squash and give a shake of salt and pepper. Toss to coat. Roast chopped butternut squash for 45 min, or until tender.
Cook brown rice according to directions.
In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 min. on low.
When butternut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add cheese and heat another few minutes.
Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
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