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French Apple Cake

  • Cooking spray or butter, for coating the pan
  • 8 tablespoons (1 stick) unsalted butter
  • 3 medium apples crisp/tart apples
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup spiced rum
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for serving

Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a round of parchment paper. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.

Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl. Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined. Transfer the batter to the prepared pan and smooth the top.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

INGREDIENTS

  • 3 medium purple potatoes (or you can use sweet potatoes)
  • 1 medium white onion, diced
  • 3 tablespoons of ghee or coconut oil (more for cooking eggs, roasting potatoes)
  • 1 bunch of green or tuscan kale, stems removed and rough chopped
  • 3 large pasture raised humane certified chicken eggs
  • sea salt
  • fresh cracked pepper
  • red pepper flakes
  • cilantro and green onions to garnish, or you can substitute parsley

INSTRUCTIONS

  • Preheat oven to 375 degrees
  • Scrub potatoes and cut into 1″ chunks
  • Toss potatoes in just enough oil to coat, place in oven and roast for 20 minutes, or until slightly tender
  • Place 2 tablespoons ghee or coconut oil in a heavy cast iron skillet and heat over low. Add onion and cook until soft.
  • Add potatoes to skillet with additional tablespoon of ghee or coconut oil and increase temperature to medium high. Cook potatoes for 5-6 minutes, until browning and then flip. Repeat for roughly 20 minutes, until all sides of potatoes have been browned. Add kale and cook until well softened.
  • Season potatoes and onion with sea salt, fresh cracked pepper and red pepper flakes (optional) to taste.
  • Cook eggs in a separate skillet by bring enough ghee or coconut oil to coat the pan to medium heat. Sprinkle with sea salt and red pepper flakes. Crack eggs into pan and fry until cooked to your liking.
  • Place eggs on top of potatoes, garnish generously with sliced green onions and chopped cilantro.
  • Serve and enjoy!
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For some time in the fitness and dieting world, there’s been a war, sweet potato vs. potato. The sweet potato has been deemed a “superfood” and has in many ways earned that title. They’re packed with vitamin A and beta-carotene, and provide a rich source of complex carbohydrates with a low glycemic index rating (meaning they don’t spike your blood sugar).

From healthy eaters, to body builders, to flavor enthusiasts, this clean starch is popular and easy on the taste buds. Sweet potato nutrients are some of the best you can find, and the slight edge in protein in sweet potato makes it a strong contestant for king of the spuds. Right now, there are over 4,000 known types of potatoes and about 5,000 types of sweet potatoes growing throughout the world.

Potatoes and sweet potatoes can come in a rainbow of colors, like white, orange and even purple. For the most part, sweet potato nutritional value is the strongest amongst the spuds. Sweet potatoes excel in filling up hungry stomachs, providing energy and leaving you feeling fuller for longer. They’re packed with vitamin A and beta-carotene as well as a low glycemic index and load. Their high levels of glucose also make sweet potatoes an IDEAL component of your post workout meal.

These are the kinds of carbs that you want in your diet. And, if you are prone to giving in to your sugar cravings, a sweet potato might be the right choice for you to satisfy your sweet tooth. Or, try the purple sweet potatoes, people say they have a caramel-esque taste.

 

Oven Baked Sweet Potato Fries with Sea Salt and Parsley

  • 3 large sweet potatoes
  • 2 tbsp olive oil
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped parsley

Preheat the oven to 400 degrees F. Cut the potatoes into wedges. Place on a baking tray. Drizzle with oil and sprinkle with paprika, salt and pepper. Toss everything together with your hands.  Place in the oven to cook for 25-30 mins. Turn once with a spatula during cooking and keep an eye on them for the last 10 minutes to ensure they don’t overcook. Once cooked, sprinkle with a little chopped parsley and a sprinkling of salt and pepper before serving.

 

 

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Salads. On its own or mixed in with other greens, arugula makes a great salad. It can stand up to a stronger vinaigrette but is often paired with a sweeter balsamic, which balances well with its peppery notes. Its leaves are soft and chewy and pleasant in the mouth.

On pizza. If you want to jazz up a store-bought pizza, dress some arugula lightly in a lemony vinaigrette and mound onto your pizza. It’s also great on your homemade pizza, of course.

Toss into soups. If you’d like a little green in your soup, toss in a few handfuls of arugula just after you take it off the flame. You don’t want to cook the arugula, just wilt it in the broth.

Toss into pasta. Like with soups, a toss a handful of arugula into your pasta while dressing it with sauce. Or add it to the sauce, but only in the final moments of cooking.

With eggs. Sauté some arugula in butter or olive oil with a touch of garlic. When the arugula has wilted (it should only take a minute) add beaten eggs and cook until done. Arugula also makes a nice bed to serve sunny side up eggs on. Just toss it with a little vinaigrette but not too much as the egg yolk will create a nice sauce.

Sandwiches. Arugula makes a more interesting substitute for lettuce in sandwiches and is a classic green for hot sandwiches such as panini.

Grains. Arugula pairs well with hearty grains and small pastas such as farro, couscous, wild rice, and whole wheat couscous.

Roasted Vegetables. Toss warm, just out of the oven roasted vegetables with arugula before serving. Especially delicious are roasted squash, potatoes, beets, and carrots.

Pesto. A delicious substitute for the classic basil, arugula pesto is a good way to use up a surplus of arugula.

Lasagna. Use arugula instead of spinach or a combination of arugula and spinach as one of your lasagna layers. In fact, try using arugula as a spinach substitute in general when you want the tenderness of spinach but with a little more bite.

from the kitchn, one of our favorite recipe websites

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  • 1/2 cups farro
  • 1 1/2 cups water
  • 1/4-teaspoon salt
  • 1 firm apple, cored and chopped into
  • Small cubes
  • 1-tablespoon coconut oil
  • Dash of cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup toasted hazelnuts, chopped
  • 1/2 cup Greek yogurt
  • 3 tablespoons honey

 

Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.

 

In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.

 

To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.

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Roasted Purple Sweet Potatoes

  • 1 lb. purple sweet potatoes
  • ½ pound cremini mushrooms (baby bella or baby portobello)
  • 2 sprigs fresh rosemary
  • 2 tbs. olive oil
  • Salt + pepper to taste
  • ½ tsp. minced garlic (optional)

 

Preheat oven to 400 degrees F. Slice sweet potatoes into ½ inch thick wedges or cubes. Slice mushrooms in half, or you can leave them whole if small. Strip rosemary leaves from their stems and finely chop. In a mixing bowl combine potatoes, mushrooms, rosemary, olive oil, salt + pepper and garlic. Place mixture on a sheet pan, and roast in oven for about 25-30 minutes, stir once half way through cooking time.

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Roasted Sweet Potatoes and Carrots with Savory Roasted Pecans

  • 2 large sweet potatoes
  • 8 medium carrots
  • 1 large onion
  • 2 clove garlic
  • Juice of 1 orange
  • 3 tbsp. butter
  • 2 tbsp. olive oil
  • 1 tsp. Kosher salt
  • 1 tsp. sweet paprika
  • ½ tsp. ground cumin
  • ½ tsp. ground ginger
  • ¼ tsp. ground cinnamon
  • ¼ tsp. Freshly ground black pepper
  • .13 tsp. cayenne pepper
  • 20 mint leaves
  • ½ c. Savory Roasted Pecans (recipe follows)

 

Savory Roasted Pecans

 

  • ½ tsp. Kosher salt
  • ½ tsp. Freshly ground black pepper
  • ½ tsp. red pepper flakes
  • ½ tsp. chili powder
  • ¼ tsp. sweet paprika
  • ¼ tsp. ground cumin
  • ¾ stick butter
  • 2 c. pecans

 

Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.

 

Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.

 

To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.

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Baked Apples Stuffed with Oatmeal and Brown Sugar

  • 4 medium apples
  • 1/4-cup brown sugar (dark or light)
  • 1/4-cup old-fashioned rolled oats
  • 1/2-teaspoon cinnamon
  • 1/4-teaspoon nutmeg
  • Pinch ground cloves
  • 1 tablespoon butter, divided in four
  • 1-cup hot water

 

Optional extras: Orange zest, lemon zest, grated ginger, candied ginger, raisins or other dried fruit, chopped nuts, cream cheese, mascarpone, peanut butter, Nutella

To serve: Ice cream, crème fraîche, whipped cream, coconut whipped cream

 

Preheat oven to 375°F with a rack in the lower-middle position.

 

Remove the core of the apples, cutting to within a half-inch of the bottom of the apple and creating a well roughly 3/4-inch wide. This is easy to do with an apple corer, but can also be done with a melon baller, grapefruit spoon, or a paring knife.

 

Mix the brown sugar, oatmeal, cinnamon, nutmeg, cloves, and any extras in a bowl. Divide this mixture between the apples, packing the wells firmly.

 

Arrange the apples in a baking dish (like an 8×8-inch Pyrex dish), and top each one with a pat of butter. Pour the water into the bottom of the dish and cover loosely with aluminum foil.

 

Bake for 20 minutes and remove foil. Continue baking uncovered until the apples are soft and the brown sugar has melted into a syrup, an additional 20 to 30 minutes. You can test the apples by poking a paring knife through the oatmeal mixture and into the interior of the apple; it should slide into the apple easily with no resistance. The skin on the apples will also become wrinkled and soft by the end of cooking.

 

Serve with a scoop of ice cream, crème fraîche, or whipped cream. Leftovers will keep for up to a week and can be reheated in the microwave or eaten cold.

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Apple Farro Breakfast Bowl with Cranberries and Hazelnuts

  • 1/2 cups farro
  • 1 1/2 cups water
  • 1/4-teaspoon salt
  • 1 firm apple, cored and chopped into
  • Small cubes
  • 1-tablespoon coconut oil
  • Dash of cinnamon
  • 1/4 cup dried cranberries
  • 1/4 cup toasted hazelnuts, chopped
  • 1/2 cup Greek yogurt
  • 3 tablespoons honey

 

Combine the farro, water, and salt in a medium saucepan over medium-high heat. Bring to a boil, lower the heat, and simmer, covered, until plump, about 40 minutes. Drain any excess water and set aside.

 

In a small skillet over medium-high heat, sauté the apples in the coconut oil for about five minutes, or until they soften and become just a bit golden. Add dash of cinnamon and stir to combine. Add the toasted hazelnuts and dried cranberries to the skillet and toss together with the apples until they’re slightly coated with the oil and warm.

 

To serve, scoop a heaping portion of farro in each bowl and top with the apple mixture, a spoonful of yogurt and a generous drizzle of honey. Serve warm.

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Warm Chickpea, Red Onion and Broccoli Salad

  • ½ pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water
  • Salt, preferably kosher salt, to taste
  • ½ pound broccoli crowns, broken into florets
  • ½ small red onion, sliced optional
  • ¼ cup chopped fresh parsley, or a combination of parsley and dill
  • 2 ounces shaved Parmesan

 

 

FOR THE DRESSING

  • 1-tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced or put through a press
  • Salt, preferably kosher salt, and freshly ground pepper
  • Freshly ground pepper
  • 6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

 

Place the chickpeas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.

 

Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.

 

Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.

When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

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