Prepared for you by the Co-op’s demo coordinator, Elizabeth Jesdale
A nice complement to a crisp autumn day.
2 tablespoons Artesano honey wine vinegar
½ teaspoon Dijon mustard
¼ cup Full Sun VT sunflower oil
salt and pepper
6 large handfuls baby spinach
1 apple, diced
3 tablespoons golden raisins, chopped
4 tablespoons Bon Temps Gourmet smoked nuts (or nuts of your choice)
4 tablespoons chevre cheese
In salad bowl, combine vinegar and mustard, drizzle in oil while whisking.
Season with salt and pepper to taste.
Add remaining ingredients and toss gently to combine.
Recipe courtesy of Scott Farm. Wonderful for a midmorning snack with hot coffee.
⅓ cup molasses
1½ cups applesauce
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1½ teaspoon baking powder
¾ teaspoon baking soda
Beat together eggs, molasses and applesauce until smooth.
Add the flour, sugar, salt, powder, soda. Beat until smooth.
Pour into a lightly greased and floured 9-by-13-inch pan.
Place in a preheated 375 F oven and bake for 25 minutes or until it tests done.
Remove from oven and cool completely on a wire rack.
Just before serving, dust with powdered sugar.