These are a delicious and handy snack, and you don’t even have to turn on the stove! When you buy apples at The Patch, we give 10 cents for every pound purchased to help local schools’ garden programs. grow!
Ingredients
1 apple, peeled and diced
1 cup rolled oats
½ cup peanut or almond butter
½ cup whole pitted medjool dates (not chopped)
1 tsp cinnamon
1 Tbsp chia seeds
¼ cup dried cranberries or cherries
Directions
Add everything except dried cranberries/cherries to a food processor and process until well-combined, stopping as needed to use a spatula to clean the sides and get everything near the blade.
Once well-combined, put in a bowl and stir in dried cranberries/cherries. Divide into 12 equal parts and roll into balls. Refrigerate for at least one hour. These taste best chilled and right out of the fridge!
Easy to make, and you can enjoy it for breakfast, lunch or dinner. When you buy apples at The Patch, we give 10 cents for every pound purchased to help local schools’ garden programs. grow!
Ingredients
Filling:
10 cups apples peeled, cored, cut into ¾ inch pieces
1 cup granulated sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice
3 Tbsp water
Topping:
1 cup all-purpose flour
1 cup packed brown sugar
1 cup rolled oats
½ tsp cinnamon
½ cup finely chopped walnuts
¼ tsp salt
10 Tbsp unsalted butter, melted
Cooking spray
Optional toppings: ice cream, yogurt, sour cream Taste for seasoning.
Directions
Preheat oven to 350°. Coat 9” x 13” baking pan with cooking spray.
Make filling: Place apples, sugar, flour, cinnamon, nutmeg, lemon juice and water in a large bowl. Toss to coat. Pour apple mixture into prepared pan in even layer.
Make topping: In medium bowl, combine flour, brown sugar, oats, cinnamon, walnuts and salt. Pour in melted butter and stir everything with a fork to combine evenly. Sprinkle topping evenly over apple mixture.
Bake: Place pan in oven and bake 35-40 minutes until topping is deep golden brown and fruit is bubbling. Cool 10 minutes. Serve by itself, or topped with ice cream, yogurt, or sour cream.
The perfect classy accompaniment to Surf & Turf. Voila.
Ingredients
2 oz cognac
1 oz Cointreau
¾ oz fresh-squeezed lemon juice
Lemon wedge
Lemon or orange twist, for garnish
Superfine or turbinado sugar to rim glass
Directions
Prepare cocktail glass by making a slit in a lemon wedge and running the cut edge around the rim of the glass. Dip the rim in a saucer of superfine sugar to create a thin crust and chill glass until needed.
Pour other ingredients into a cocktail shaker filled with ice cubes. Shake well until chilled.
Strain into serving glass and garnish with a twist of lemon or orange peel.
Jumeokbap (say Joo-Moke-Bop) is an easy-to-make Korean dish, great for lunch or snacks, or as a side dish along with spicy foods. It’s very versatile; try adding veggies, meat or scrambled eggs and discover your own favorite combinations.
Ingredients
1 cup short-grain rice (like sushi rice)
1 cup plus 2 TBsp water and more for rinsing rice
2 inch square of kombu (optional)
3 toasted nori seaweed sheets (used to roll sushi)
1½ tsp tamari
½ tsp sesame oil, more for coating glove
Sesame seeds, for garnish
Directions
Make the rice: Rinse rice with cold water in large fine mesh strainer for 1-2 minutes, or until water runs very clear. Drain well.
On stovetop, briefly stir rice and water in saucepan. Place kombu on top of rice, cover saucepan with tight-fitting lid. Turn heat to medium-high and cook until water just reaches a simmer. Reduce heat to medium-low to maintain simmer, cook for 16-18 minutes or until all liquid absorbed and rice is tender.
Remove saucepan from heat (lid still on) and let rice steam for 10 more minutes. Discard kombu.
Cut seaweed sheets into small pieces with scissors or process in food processor until coarsely shredded.
In medium bowl, mix rice, shredded seaweed, tamari and sesame oil until incorporated.
Put a plastic glove on one hand. Add a few drops oil to plastic glove so rice doesn’t stick. Don’t want to use a glove? Add a few drops oil to your ungloved hands. When rice is warm enough to handle (not cold), put 2-3 Tbsp rice on your palm and squeeze lightly until rice sticks together. Shape into a ball.
Repeat until rice is finished; garnish with sesame seeds.
This pavlova is like eating a sweet, delicate cloud, and the striking tang of kiwi makes this a memorable and beautiful grace note to any meal.
Kiwifruit is native to China and the first recorded description dates to the 12th Century during the Song Dynasty. Rarely cultivated or bred, the fruit was usually collected from the wild and given to children as medicine to help them grow and to women to help them recover from childbirth.
Kiwifruit are mostly enjoyed raw and yes, the skin is edible…for this recipe, you’ll want the skin off, which is is easy to remove by slicing off a little of each end and running a spoon around the inside of the skin. Presto!
Ingredients
6 egg whites, at room temperature
½ tsp cream of tartar
1/4 teaspoon salt
1 ½ cups granulated sugar
1 ½ teaspoons cornstarch
1 Tbsp lemon juice
1 tsp teaspoon pure vanilla extract
2 cups heavy cream
2 Tbsp powdered
sugar
8 kiwifruit, peeled and thinly sliced
Directions
Preheat oven to 225°.
Slowly beat the egg whites, cream of tartar and salt. Gradually add the sugar, slowly increasing the speed to high, until stiff peaks form and the mixture is glossy. Fold in lemon juice and vanilla extract.
On parchment-lined baking sheets, using a large serving spoon, place scoops of the meringue, creating a large indent with the back of the spoon on each pavlova. Alternatively, you can pipe rings of meringue for a more formal look.
Bake for 1 hour, turn the oven off and then let pavlovas sit in oven for another 30 minutes with the oven door closed. The outside should be crisp, and the palest of cream-colored and the inside should be fluffy and marshmallow-like.
Whip the cream with the powdered sugar until soft peaks form. Dollop the cream in the wells of the pavlova and place the kiwi slices on top. Serve immediately.
The classic combo of strawberries and cream come together for a delightfully refreshing treat. Dice or mash some of the strawberries if you like extra texture.
Ingredients
2 lbs hulled strawberries, divided
2⁄3 cup sugar
½ cup heavy cream
2 Tbsp fresh lemon juice
Directions
Purée all except 1 ½ cup strawberries in a blender. Set a fine strainer over a bowl; strain strawberry purée, discarding solids.
Whisk in sugar, heavy cream and lemon juice until sugar dissolves.
Finely dice or mash (with a potato masher) the reserved 1 ½ cups strawberries and fold into mixture. Pour into six 4-oz ice pop molds, leaving ½ inch at the top.
Transfer molds to freezer and freeze until slushy, about 1 hour. Insert a popsicle stick into each mold and freeze until pops are solid, about 3 hours more.
