1 (1-pound) six-grain pizza crust Cooking spray 3 cups thinly sliced apple (about 8 ounces) 1 cup (4 ounces) crumbled goat cheese 2 teaspoons chopped fresh thyme 1 tablespoon extra-virgin olive oil 2 teaspoons Dijon mustard 1 teaspoon fresh lemon juice 1 1/2 teaspoons honey 2 cups baby arugula 3 tablespoons chopped pecans, toasted …
4 (2-ounce) slices country or peasant bread 4 teaspoons low-fat mayonnaise 4 teaspoons Dijon mustard 1 cup trimmed arugula 4 (1/8-inch-thick) slices red onion 12 ounces thinly sliced deli turkey 2 apples, each cored and cut crosswise into 8 (1/4-inch-thick) slices 1/2 cup (2 ounces) grated Havarti cheese Coarsely ground black pepper (optional) Preparation: …
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) 3 tablespoons apple jelly, melted and divided 1 vanilla bean, split lengthwise 3 tablespoons packed brown sugar 1/8 teaspoon freshly ground nutmeg 1 1/2 pounds Granny Smith apples, peeled and thinly sliced 8 teaspoons crème fraîche or whipped cream Preparation 1. Preheat oven to 425°. …
Peel, core and slice Rome apples. Melt butter, in a frying pan, add the apples. Allow apples to soften a little. Move the apples around, sauté. Sprinkle with a few spoons of sugar and a little cinnamon to taste.
1/2 cup chopped, slightly toasted walnuts 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) ½ cup dried cranberries 1 sweet apple, cored and chopped 3 Tbsp mayonnaise 1 Tbsp fresh lemon juice Salt Pepper Lettuce In a medium sized bowl, whisk together the mayonnaise (or yogurt) …
Yield: serves two FOR THE VINAIGRETTE 3 tablespoons Pear Juice 1 tablespoons Pear Infused Vinegar 2 tablespoons Olive Oil 2 sprigs of Thyme, leaves removed {discard stem} 1/8 teaspoon Fresh Ground Black Pepper FOR THE SALAD 2 cups or so of Baby Romaine Leaves 1/2 a Pear, cored and thinly sliced 1 medium Shallot, sliced …
Use the Ida Red apples in your shares for this recipe. A mixture of apples would work as well. 2 medium apples 2 tablespoons lime juice 1/2 cup chopped orange segments 1/2 cup finely chopped onions 1/2 cup finely chopped green pepper 1 finely chopped jalapeno 1 clove garlic, minced 2 tablespoons chopped fresh cilantro …
2 cups flour 1/2 cup sugar 1/4 teaspoon salt 3/4 cup butter, cut into pieces 2 egg yolks, beaten 1 1/4 lbs Jonagold or golden delicious,cored and cut into 1/4 inch thick slices 1/4 cup brown sugar, packed 1 tablespoon flour 1/2 teaspoon cinnamon 1 pinch nutmeg Preheat oven to 400-degrees F. In a food …
Peach & Blueberry Cobbler This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped with vanilla ice cream. FILLING 5 peaches, peeled and sliced 1 cup fresh blueberries 1/4 cup freshly squeezed orange …
Apples, Apples, Apples will keep best in the fruit drawer of your refrigerator. Early apples will keep for up to 2-3 weeks. Later apples have been known to keep much longer. All Day Apple Butter 5 1/2 pounds apples – peeled, cored and finely chopped 4 cups white sugar 2 teaspoons ground cinnamon 1/4 teaspoon …
1 1/2 pounds Sweet peppers, roasted and cut into 1/4 inch strips 12 black olives, such as Kalamata, pitted and coarsely chopped 6 ounces Fontina cheese, cut into 1/2 inch cubes (about 11/2 cups) 2 Tablespoons heavy cream 1 teaspoon fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon finely chopped parsley 1/4 cup best …
Lemon Basil Cream Sauce Serve over pasta, grilled fish or chicken.Servings Size 2 tablespoons butter 2 cloves garlic, minced 1/2 c heavy cream ½ c half and half 1 cup chicken or vegetable broth 1/4 cup lemon juice, 1 T lemon zest 1 tablespoons cornstarch 1/4 teaspoon pepper 3 tablespoons chopped fresh basil …
