Week 1 Tips and Recipes

Tips For Better Broccoli -

Broccoli is best when quickly steamed or stir-fried. Overcooking enhances its strong flavor and aroma, dulls the color, and leaches out nutrients. Try cooking broccoli for a minimum amount of time for tender but crisp florets.7 minutes is considered the optimum steaming time for broccoli. You can also remove the lid several times to release steam and help it retain its bright green color.

If you plan on using the stalks and florets in the same dish, begin cooking the stalks 1-2 minutes before adding the florets. The stalks take longer to cook.

Most chefs prefer to peel away the tough exterior of larger stalks over 1 inch in diameter.

 

If you serve raw broccoli often with a veggie dip, try a quick blanching to both tenderize and reduce the strong flavor.

Do not wash your broccoli until just before you prepare it for your meal. This will help it last longer.
 

SAUTEED RADISHES with SPINACH

Cook 1 bunch of trimmed and halved radishes and 1 sliced red onion (or onion of choice) in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.


ANY FRUIT SHORTCAKE

Bake at 425

2, 1/4 C. all-purpose flour

1/2 C. sugar

1 1/2 t. baking powder

3/4 t. baking soda

1/4 t. salt

6 T. (3/4 stick) chilled butter, cut into small pieces

2/3-3/4 C. buttermilk

1 large egg yolk

1/2 t. vanilla

Glaze:

3 T. cream or milk

Garnish:

1/3 C. sliced almonds

1 T. sugar

Topping:

2 pints fresh fruit

1/3 C. sugar

Ice cream or fresh whipped cream

In a large bowl, mix dry ingredients. Using a pastry blender or two knives, cut the butter into the flour mixture until course crumbs form. In a small bowl, mix together 2/3 cup of the buttermilk, egg yolk and vanilla. Stir into the flour mixture until a moist dough forms, adding more buttermilk if needed. Transfer the dough to a sheet of floured waxed paper. Sprinkle the dough with flour. Gently pat to 3/4 in. thick. Using a 3 in. fluted round biscuit cutter, cut out biscuits. Place buscuits 2 inches apart, on prepared baking sheet. Gather dough trimmings, pat to 3/4 in. thickness and cut out more biscuits. Glaze: Using a pastry brush, brush on cream or milk Garnish: After glazing, Sprinkle tops with almonds and sugar.

Bake 11-14 minutes or until lightly golden. Do not overbake. Transfer the biscuits to a wire rack to cool. Slice buscuits, horizontally in half. Place the bottoms on serving plates; add fruit topping and ice cream or whip cream if desired.

 

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Week 2 Tips and Recipes

Kohlrabi

Kohlrabi is slightly crunchy and mildly spicy. It tastes like a combination of cabbage and broccoli. Kohlrabi can be eaten raw with a little prep. First, peel off the tough outermost layer of the bulb with a vegetable peeler. Then simply slice the bulbs and toss them in a salad, grate for slaw, or eat them on their own with a drizzle of olive oil and a sprinkling of sea salt.

Kohlrabi can also be roasted, steamed, put in soups, or our favorite...making fritters! (See recipe below.)

The greens of the kohlrabi are delicious and can be eaten raw in salads or can be saut�ed or steamed...like mustard greens.

Italian Parsley

With its flavor, scent, color, and texture Italian parsley is a great addition to many dishes. Experiment and get creative!

Your parsley can be frozen if you find you have more than you can use. Chop it and store it in freezer bags or chop and mix with water, then freeze in ice cube trays. Either method will keep up to six months.
 

Kohlrabi Fritters

This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop mixture in small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy.

Bar-B-Que Stir Fry Vegetables

Chop cauliflower, kale, and kohlrabi along with other vegetables of your liking, and sprinkle with olive oil and seasoning. Place on a preheated GRILLSTONE (sold at The Pumpkin Patch) or roasting pan made for the barbecue, and grill, turning vegetables frequently until tender.

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Week 3 Tips and Recipes

Zuchinni & Snow-Pea Salad

Very thinly slice zucchini (2 medium) with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry. Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool. Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.

Sauteed Red Cabbage

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
 

Red Radishes

Crisp, peppery radishes add instant zing to any dish, whether sliced raw as a garnish, added to salads, or served as a side.

Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.

 

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Week 4 Tips and Recipes

Green Beans

Store unwashed beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days.

 

If you wish to freeze green beans, steam them for 2-3 minutes and let them cool thoroughly before placing them in freezer bags and placing in your freezer. The nutritional value of frozen beans may slightly deteriorate after 3-4 months.

 

Cooking Tips: Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife. We suggest steaming green beans for maximum flavor and nutrition. Fill the bottom of a steamer pot with 2 inches of water. When water begins to boil, place the whole bean in the steamer for even cooking. Steam for 5 minutes and then toss with your favorite optional ingredients prior to serving.

English Peas

Before you remove the peas from the pod, rinse them briefly under running water. To easily shell them, snap off the top of the pod and then gently pull off the "thread" that lines the seam of most peapods. Gently open the pods to remove the seeds, which do not need to be washed since they have been encased in the pod.

 

The classic way of cooking garden peas is to line a saucepan with several leaves of washed Bibb lettuce and place the peas on the lettuce. Add fresh herbs and spices if you desire. Cover the peas with more lettuce leaves, add one or two tablespoons of water, and cover the pan. Cook the peas for 15 to 20 minutes, after which they should be tender and flavorful.

 

To saute': (this provides the greatest flavor and allows for concentrated nutrient retention)

heat 3 TBS of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add green peas, cover, and simmer for 3 minutes. Transfer to a bowl and toss with your preferred seasonings.

 

Stir-fried Bacon and Kale:

We don't care that foodandwine.com has declared that bacon and kale are on their way out as popular food items! We still love them. Try this simple and tasty combination for a quick side dish.

1 bunch of Kale - stems removed and leaves chopped to your desired size.

3 slices of bacon, cut in 1/4" strips

1/2 a lemon

Kosher salt

Freshly ground black pepper

 

Wash and chop the kale leaves. Set aside. Saute bacon pieces in a large skillet (cast iron if you have it) over medium heat until crispy. Add kale, salt and pepper to taste and cook until slightly wilted. Squeeze lemon juice from the lemon onto the combo for added zing and fresher flavor.

 

Option: instead of lemon juice, you could try your favorite flavored vinegar.

 

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Week 5 Tips and Recipes

What is Dinosaur Kale?

From Wikipedia: Lacinato kale (called cavolo nero, literally "black kale", in Italian and often in English) is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries, and is one of the traditional ingredients of minestrone and ribollita.

 

Warm Kale and Cucumber Salad

One bundle of fresh Kale - (four large stems)

1 large Cucumber

1/4 cup Cipollini onions, chopped

1/4 cup White wine

4 Tbsp. Butter (option: olive oil)

Salt and pepper - to taste

De-stem kale and chop into bite-size pieces.

Dice cucumber about 1/4 -inch.

Heat saute pan to medium heat. Melt butter (a tablespoon or so of olive oil) and add onions.

Turn heat up, and add chopped kale.

Add wine, splash by splash, and toss until kale is wilted but not mushy.

Add cold cucumber at end with salt and pepper, and plate. (No need to cook the cucumber.)
 

Roasted Cipollini Onions

2-4 tablespoons unsalted butter

Cipollini onions, peeled and trimmed

Kosher salt and freshly ground black pepper

Adjust oven rack to center position and preheat oven to 325 degrees F. Melt butter in a large non-stick or cast iron skillet over medium heat. Add onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 25-30 minutes. Serve immediately.
 

Easy Refrigerator Pickles

Sliced cucumbers (4-6 cups)

1 cup sliced onion

1 green pepper chopped

1 cup of vinegar

2 cups of sugar

1 tablespoon salt

1 tablespoon celery seed

 

Heat vinegar, sugar, salt, and celery seed.

Pour over cucumbers, onions and green pepper.

Store in refrigerator.

These will keep for many months.

Freezing Blackberries

Pour the berries into a colander and run cool water over them while you gently shake them or sift through them with your fingers. Allow to drain well and gently pat dry with a soft towel to remove excess moisture.

  • As you wash and dry your berries, take the opportunity to remove any rotten, under-ripe, or damaged berries. You'll also want to remove any leaf litter, dirt, or other debris.

Line a metal pan or tray with parchment paper and spread your blackberries out on it so that none are touching each other. Do not forget the parchment paper -- without it, the berries will freeze to the pan and can break up when you try to remove them.

  • If you have too many blackberries to give each their own space on your baking tray, it's alright to simply pour them all over the tray. However, if you want separate, individual blackberries later, you'll have to break up the frozen block of berries that you'll get from this method.

  • If you've got lots of berries that you want to keep separate, an even better idea is to lay down a second layer of parchment paper over the top of your first layer of berries to double your working space.

 

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Week 6 Tips and Recipes

Roasted Zucchini and Pattypan Squash

2 medium zucchini

1 medium yellow pattypan squash

1 large red onion

2 Tbsp. olive oil

1 tsp. salt

pinch of freshly ground black pepper

 

1. Heat oven to 450 degrees. Have a large, rimmed baking sheet ready.

2. Toss all ingredients on baking sheet to mix and coat.

3. Roast 25 to 30 minutes, turning vegetables once, until tender, and edges of onions are very slightly charred.

Cucumber Salad

2 medium cucumbers, thinly sliced

1/3 cup cider or white vinegar

1/3 cup of water

2 Tbsp. of sugar

1/2 tsp. of salt

1/8 tsp. of pepper

 

1. Place cucumbers in small glass or plastic bowl.

2. In tightly-covered container, shake remaining ingredients. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.

3. Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Red Cabbage and Cauliflower Salad

1 head of red cabbage, shredded

1 head cauliflower, broken into bite sized pieces

1/2 lb. bacon, fried, drained & crumbled

1 small onion diced

Dressing:

2 cups of mayonnaise

1/2 cup of sugar

1/3 cup grated Parmesan Cheese

In serving bowl, layer cabbage, cauliflower, bacon and onion twice. Mix dressing ingredients and spread carefully over top of vegetables.
 

Kale Salad with Shaved Beets, Cheddar Cheese, and Toasted Almonds.

1 large bunch of kale (stems removed, leaves thinly sliced)

2 large Red Beets

1/2 cup of Almonds

1/2 cup of thinly shredded Cheddar Cheese

2 Tbsp. Fresh Dill

1 clove of Garlic (minced)

1 red Onion

3 oz Red Wine Vinegar

6 oz Extra Virgin Olive Oil

Dash of salt

 

1. Place kale, beets, and onion in a large mixing bowl and season with salt. Mix and top with the vinegar. Set aside.

2. Whisk together the oil, garlic, and dill. Toss the oil mixture with the kale, beets, and onion. Add cheese and almonds. Mix and serve.

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Week 7 Tips and Recipes

Pattypan, Purple Carrot and Corn Saute

3 Tbsp unsalted butter

2 cups of purple carrots, scrubbed, cut into 2 inch pieces

2 cups small pattypan squash

1 cup sweet corn, cut off the cob

1 tsp salt

1/2 tsp black pepper

3/4 cup fresh basil, finely cut

Fresh grated parmesan cheese (optional)

 

In 10-inch heavy skillet over medium heat, melt butter. Add baby carrots, pattypans and corn and saute, stirring occasionally until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and, if desired, parmesan, and toss to combine.

 

Cabbage and Cucumber Salad

1 cabbage

1 large shallot or onion

1 cucumber

2 Tbsp chopped cilantro (optional)

1/4 cup of olive oil

1 Tbsp lime juice

1 clove of garlic crushed (optional)

1/4 tsp sugar

salt (to taste)

 

1. Shred cabbage and onion (or shallot) finely.

2. Slice cucumber in half lengthwise, and remove seeds using a teaspoon. Slice cucumber into crescent shaped fairly thinly.

3. Combine all ingredients in bowl.

4. Combine oil, lime juice, sugar, and seasonings in a small bowl and whisk together. Pour cabbage over mixture. Toss well to combine.

 

Caramelized Nectarines

1 Tbsp butter

3-5 large nectarines (which must be skinned)

1 Tbsp freshly squeezed lemon juice

2 Tbsp brown sugar

 

1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.

2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and saute them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and saute until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and saute until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.

3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

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Week 8 Tips and Recipes

Garlic-Old Bay Butter Grilled Corn

Corn

4 Tbs. salted butter

1 clove of Garlic, chopped.

1/4 tsp. Old Bay Seasoning (Recommended Seasoning)

 

Stir together 4 Tbs. salted butter, softened; 1 small clove garlic, chopped; and 1/4 tsp. Old Bay Seasoning (Seasoning of choice), spread on corn.

Garlicky Sauteed Swiss Chard

2 Tbs olive oil

2 cloves elephant garlic, chopped

1 tsp. red pepper flakes

1 large bunch Swiss Chard, ribs removed and chopped, leaves roughly chopped

Salt

Splash red wine vinegar

 

Add the oil to a large sauce pan with the garlic and red pepper flakes. Cook over medium heat until the garlic turns golden. Add the chopped Swiss Chard ribs and salute until soft, about 4 minutes. Add the Swiss chard leaves and season with salt, to taste. Cook until the leaves are wilted. Stir in a splash of red wine vinegar. Serve immediately.

Grilled Radishes

Red Radishes, sliced

2 cloves garlic, minced

2 Tbsp butter, cut into small pieces

1 cube ice

salt and pepper to taste

Preheat the grill for high heat. Place the radishes, garlic butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents. Place foil packet on the grill, and cook for 20 minutes, or until radishes are tender.

Georgia Peach Smoothie

Peaches, pitted and diced

1/2 cup Greek yogurt

1/2 cup coconut milk

1/2 cup milk

 

Blend Peaches, coconut milk, yogurt, and milk together in a blender until smooth (if desired add ice).
 

Acorn Squash

1 danish squash, halved and seeded

1 Tbsp butter

2 Tbsp. brown sugar

Preheat oven to 350 degrees. Turn danish squash upside down onto a cookie sheet. Bake in a 350 degrees oven until it begins to soften, appromimately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish while baking. Place squash in the 350 degrees oven and bake for another 30 minutes.

*Another alternative is to halve the squash and place on a plate in the microwave for 6 minutes. Then simply add your brown sugar and butter. Easy and delicious!

 

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Week 9 Tips and Recipes

Walla Walla Onion Rings

2 onions

2 Tbsp flour

1 egg

1 cup milk

1 egg

2 Tbsp vegetable oil

1 tsp salt

Vegetable oil for frying

 

1. Soak onion rings in a bowl of ice water for 1 hour; drain and pat dry with paper towels.

2. Whisk 1 cup plus 2 Tbsp flour, egg, oil, and salt in a bowl until smooth.

3. Heat oil in saucepan.

4. Dip onion rings in batter, working in batches, until evenly coated and arrange in 1 layer on a plate.

5. Fry the battered onion rings, working in batches, until browned, about 5 minutes. Transfer friend onion rings to a paper towel-lined plate suing slotted spoon.

 

Gravenstein Applesauce

Apples, peeled, cored, and cut into 1/2 inch chunks

1/2 cup fresh apple juice

1 Tbsp butter

1 tsp cinnamon powder (optional)

 

1. Prep apples. Cut in half, core, and cut into 1/2 inch chunks.

2. In a large saucepan, add butter and melt over low heat.

3. Add apple juice, apple chunks, and cinnamon to the saucepan.

4. Cover and simmer on low heat for 20 minutes.

5. Remove lid, let simmer until most of the liquid has evaporated.

6. Remove from heat.

7. If you want smooth applesauce, mash with potato masher, blender, or food processor.

Or simply leave chunky.

8. Serve hot or chilled.

 

Bacon Cheddar Corn on the Cob

Corn

Low-fat mayonnaise spread.

5 strips of cooked bacon, chopped.

1/2 cup grated cheddar cheese.

 

Spread low fat mayonnaise on cooked corn that is still warm.

Roll in 1/2 cup of grated cheddar cheese and chopped bacon. Serve and devour!

 

How to Freeze Peaches

1. Slit the skin on each peach. Use a sharp knife to make a shallow X on the bottom of each peach.

2. Blanch the peaches.

3. Quickly cool peaches.

4. Peel peaches.

5. Remove peach pits.

6. Slice peaches.
7. Place in air tight containers or self-sealing freezer bags.

7. Freeze peaches.

 

How to Freeze Corn- UPDATED

1. Blanch husked corn for 1 minute in boiling water.
2. Cool quickly in ice water; drain.
3. With sharp knife, cut kernels from the cob.
4. Spread on jelly roll or sheet pan in single layer and freeze until hard.
5. Transfer to airtight containers or self-sealing, freezer weight plastic bags and return to freezer immediately.
~ Frozen kernals will keep up to 3 months.

 

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Week 10 Tips and Recipes

Grilled Bartlett Pears A La Mode

Pears

1 stick butter

1 1/2 cups brown sugar

2 Tbsp cinnamon

2 Tbsp vanilla extract

1 quart vanilla ice cream, for serving

 

1. Preheat grill to medium heat.

2. Cut pears into thick slices. Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture.

3. Place pears directly onto hot grill. Cook for 3-4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.

4. Place 2 scoops of vanilla ice cream over pears in each bowl. Pour butter sauce over ice cream and serve.

Crispy Red Kale Chips

Red kale

2 Tbsp olive oil

1 tsp salt

 

1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper (optional).

2. Cut the tough rib off the back of the kale leaf by holding the lead on its side, holding the two halves of the curly part together and slice the rib off the length of the leaf.

3. Cut leaves into pieces.

4. Wash and dry leaves.

5. Toss the leaves with salt and olive oil (soak).

6. Bake at 375 for 10-12 minutes (should all be crispy).

Roasted Wax Beans with Peanuts and Cilantro

Wax Beans, trimmed

1 Tbsp oil

salt and pepper to taste

2 tsp soy sauce

1/2 tsp sugar

3/4 tsp lemon juice

1/4 cup peanuts

1/2 cup cilantro leaves

 

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

 

Oven-Baked Walla Walla Sweets

Walla Walla onion

1 Tbsp butter

1 beef bouillon cube

 

1. Preheat oven to 350.

2. Peel and wash onion.

3. Cut hole in top of onion large enough to put bullion cute and butter.

4. Fill the cube with butter then bullion cube or crystals.

5. Place onion on aluminum foil and wrap around onion with slight "vent" in top.

6. Bake for 1 hour.

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Week 11 Tips and Recipes

Roasted Kabocha Squash with Cumin Salt

1 tsp cumin

1/4 tsp paprika

2 tsp packed brown sugar

1 tsp sea salt

1 kabocha squash, partially peeled, seeded, cut into 1 inch chunks

1 tbsp olive oil

Preheat oven to 375. Combine cumin and paprika and toss briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

 
Starkrimson Pears

When ripe, Starkrimson Pears are so tender, sweet and juicy, that they will melt in your mouth. These beauties grow in Oregon and Washington, and are becoming more common in markets all over the U.S., and around the world.

Starkrimson Pears can be used in a variety of cooking methods - however because of their brilliant red skin, you may serve them raw, sliced into salads, or served on a platter with a few wonderful cheeses.

 

Ginger Gold Apple Crisp

3 apples

1 1/2 cups rolled oats

3/4 cup brown sugar

1/4 cup flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup butter, softened

Whipped cream or ice cream (optional)

1. Peel the apples.
2. Heat oven to 375 degrees and lightly butter an 8 or 9-inch-square baking pan. Peel, core, and slice the apples and arrange them evenly in the prepared pan. 
3. Place the oats, brown sugar, flour, spices, and salt in a sealable plastic bag, close, and shake until combined. Cut the softened butter into 1-inch pieces and add to the oat mixture. Close the bag again and knead or squeeze until the mixture holds together. 
4. Instead of using a bowl to mix the crumb topping, use a sealable plastic bag. This will cut back on dirty dishes and let young bakers--even preschoolers--lend a hand. 
5. Open the bag and crumble the topping evenly over the apples. Bake the apple crisp for 40 to 45 minutes or until the topping is golden brown and the juices begin to bubble around the edges. Cool slightly, then serve with whipped or ice cream

 

Blender Pesto Sauce

1/2 cup olive oil

1/2 cup grated parmesan cheese

3 garlic cloves

2 cups fresh basil leaves

3 Tbsp pine nuts (or almonds in preferred)

salt and pepper to taste

1. Place all ingredients in blender.

2. Blend for 1 minute. Recipe yields enough sauce to coat one pound of pasta.

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