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Roasted Apple, Butternut Squash and Caramelized Onion Pizza

Thank you Bev Hanson for sharing this recipe with all of us!

Garlic White Bean Purée
•    1 (15-ounce) can cannellini or other white beans, rinsed and drained
•    ¼ cup olive oil
•    1 tablespoon lemon juice
•    2 cloves garlic
•    ½ teaspoon dried thyme
•    1 teaspoon sea salt
•    ½ teaspoon freshly ground black pepper
•    1 to 2 tablespoons water

Pizza toppings
•    4 tablespoons olive oil
•    1 onion, thinly sliced
•    Sea salt
•    Freshly ground black pepper
•    2 cups butternut squash, peeled and cut into 1/2-inch cubes
•    1 cup spinach
•    1 apple, peeled and thinly sliced

•    Pizza dough (store-bought is fine, or make your own)


Preheat oven to 375 degrees. Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.

While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.

Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.

Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.




Apple Cinnamon Baked Oatmeal

Here is a recipe from CSA member Kim De Maria who often shares with us.

2 cups rolled oats
1 cup chopped walnuts
2 t ground cinnamon
1/4 t ground ginger
1/4 t salt
1 cup diced apple
1/2 cup applesauce
1/2 cup milk at room temperature
2 eggs room temperature
1/4 cup maple syrup
1 t pure vanilla extract
1/4 cup coconut oil, melted and slightly cooled

Position rack in center of oven and preheat to 350°F. Lightly grease (or spray with nonstick cooking spray) an 8- by 8-inch glass baking dish.
In a large bowl, combine oats, walnuts, cinnamon, ground ginger, and salt. Mix in diced apples, applesauce, milk, eggs, maple syrup, and vanilla. Stir in coconut oil until all ingredients are well combined.

Spread mixture into prepared baking dish and bake for 30 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes, such as warm milk drizzled over the top and additional chopped walnuts.


Some notes: Use the apples from the shares.  Prepare homemade applesauce.  Sweetened or unsweetened.  Pecans or other nuts may be substituted.  Cold milk and eggs could re-solidify fat
Place eggs in warm water.  Place cold milk in the microwave for 20 seconds. Re-heat oatmeal by placing in the microwave drizzling with a little coconut milk and then heat in the microwave for 30 seconds.




Apple-Pear Praline Pie

This fruit pie has a crust made from ground hickory nuts. Additional nuts are used to top the dessert.

1 Recipe Nut Pastry (see recipe below)
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash salt
3 cups thinly sliced peeled pears
3 cups thinly sliced, peeled tart apples
2 tablespoons butter, cut up
Milk (optional)
Granulated sugar (optional)
1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons milk, half-and-half, or light cream
1/2 cup chopped hickory nuts or pecans

Prepare and roll out Nut Pastry. Line a 9-inch pie plate with a pastry circle.

In a large mixing bowl combine 3/4 cup granulated sugar, flour, nutmeg, cinnamon, and salt. Add pears and apples; toss to coat. Transfer mixture to the pastry-lined pie plate. Dot with 2 tablespoons butter. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
If you like, brush top with milk and sprinkle with a little granulated sugar. To prevent overbrowning, cover edge of pie with foil. Place pie in a 375 degree F oven. Place a foil lined baking sheet on the rack below pie in oven. Bake for 40 minutes. Remove foil from pie. Bake 20 minutes more until filling is bubbly.

After baking pie for 50 minutes, in a small saucepan melt 1/4 cup butter; gradually stir in brown sugar and 2 tablespoons milk. Cook and stir until mixture comes to a boil. Carefully spoon atop baked pie; sprinkle with nuts. Return to oven and bake 2 to 3 minutes or until topping starts to bubble.

Cool on wire rack. Makes 8 servings.

Nut Pastry
2 1/4 cups all-purpose flour
1/4 cup ground toasted hickory nuts or pecans
3/4 teaspoon salt
2/3 cup shortening
5 – 6 tablespoons water

In a medium bowl combine flour, nuts, and salt. Cut in shortening until pieces are pea-sized. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture using 1 tablespoon water at a time until flour mixture is moistened. Divide pastry in half; form halves into balls.

On a lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edge into a circle 12 inches in diameter. Repeat with remaining pastry.




Brown Rice with Apples and Cranberries

1 1⁄2 cups brown rice
2 1⁄2 cups water
2 tablespoons unsalted butter, divided
1 teaspoon kosher salt
1 Rome apple, cored and cut into 1/4 inch dice
1 pinch ground cloves
2 tablespoons extra virgin olive oil
2 celery ribs, cut into 1/4 inch dice
1 large onion, cut into 1/4 inch dice
1⁄2 cup dried cranberries
Salt and pepper, to taste
4 tablespoons apple cider vinegar
6 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons water

For Baked Brown Rice: Preheat the oven to 375 degrees F. Place the rice into an 8-inch square glass baking dish.   Bring the water, 1 Tablespoon butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. At this point, rice can be refrigerated for several days.   For the rice dish: Place the rice in a bowl. Melt 1 Tablespoon butter in a medium skillet. Sauté the apple with the pinch of cloves until golden and softened a bit. Transfer to the bowl of rice.  In the same skillet, heat the olive oil. Sauté the celery and onion until translucent. Transfer to the bowl with the rice mixture. Add the cranberries. Mix and salt and pepper to taste.

In a small bowl, combine the vinegars, lemon juice and water. Pour over the rice and combine well. Refrigerate to store.






Healthy Apple Energy Loaf

Yield 1 14 x 21 loaf
1 cup chopped dates
1⁄4 cup honey
1 teaspoon bicarbonate of soda
1 cup apple juice
2 grated granny smith apples, grated, excess liquid squeezed out and reserved (any other cooking apple will suffice)
1⁄2 cup chopped walnuts
1 1⁄2 cups whole wheat flour
2 teaspoons baking powder

In a small saucepan heat the dates, honey, bicarbonate soda, apple juice and the reserved apple juice. Bring to the boil whilst stirring then allow to simmer for 2-3 minutes. Remove from heat and allow to cool slightly.
In a large mixing bowl mix together the apple, walnuts, flour and baking powder. Make a little well in the center and pour in the contents of the saucepan. Mix well until all combined.

Pour the mixture into a lined 14 x 21 loaf tin and bake in a moderate oven for 40 minutes, or until the center is cooked. Allow to cool before cutting into slices.




Turkey with Melted Camembert and Mostarda

Makes 2 sandwiches


1 (9-ounce) Granny Smith apple, peeled, cored and diced
1 3/4 cups (9 ounces) dried apricots and raisins
1 1/2 teaspoons cider vinegar
Zest and juice of 1 orange
1 small cinnamon stick
1/4 cup (1¾ ounces) brown sugar
1/2 cup plus 2 tablespoons whole grain Dijon mustard

In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes. Stir in the dried apricots and raisins, the cider vinegar, orange zest and juice, cinnamon stick and brown sugar, and cook, stirring frequently, until the mixture begins to break down and takes on a deep, golden brown color, about 20 minutes. Remove from heat and stir in the mustard. Cool to room temperature. This makes a generous 2 cups mostarda, which will keep, covered and refrigerated, up to 1 week.

Sandwich Assembly:

2 (4-inch) sections crusty French baguette, halved
10 ounces sliced turkey breast
6 slices (4 ounces) Camembert cheese
Olive oil
2 tablespoons mayonnaise
1/2 cup arugula
1/4 to ½ cup Mostarda, or to taste

1. On the bottom half of each baguette section, place half of the turkey. Top the turkey with the cheese slices, then lightly drizzle over a little olive oil. Toast the open sandwiches until crisp and lightly golden, 2 to 6 minutes, depending on the heat of the toaster or oven.

2. Spoon a generous amount of the Mostarda over the melted cheese, then top with the arugula. Spread 1 tablespoon mayonnaise over each toasted baguette top, then invert each top over the rest of the sandwich to assemble. Serve immediately.


Adapted from Michael Voltaggio of Ink.Sack




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