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Local fruit makes this crisp even better!

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Ingredients:

5 lb apples, cored and sliced

½ cup dried fruit (try golden raisins and dried cherries)

1 cup sugar

1 Tbsp cornstarch

1 stick butter, melted

3 cups granola

pinch of salt

 

Instructions:

Combine apples, dried fruit, sugar, cornstarch, salt, and ½ of melted butter in large bowl. Mix to combine. Sprinkle apple mixture in large baking dish. Put granola and remaining butter in bowl and mix. Put granola on top of apples. Cover pan with lid or foil. Bake covered in 350 oven for 20 minutes. Uncover and bake for an additional 15 minutes, or until top is just beginning to turn golden brown and crispy. Allow to cool for 20 minutes, and serve with ice cream or whipped cream. Enjoy! 

 

Tips from the kitchen:

If you have rhubarb in your freezer try adding 1/4 cup to the crisp.

Make it gluten free by adding gluten-free granola from our bulk section.

 

 


This recipe uses pears and apples for a unique twist

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Ingredients:

6 apples, cored and diced

4 pears, cored and diced

handful of cherries, pitted

¼ cup apple juice (or fruit juice of your choice)

¼ cup sugar

splash of cider vinegar

 

Instructions:

Combine all ingredients and simmer over low heat. Stir often to avoid burning. Cook for approximately 1 hour, until apples are broken down and juicy. Adjust seasonings to taste. Store in canning jars, or in refrigerator for 3 days. Applesauce may also be frozen in bags, just reheat before serving. Makes approximately 4 cups.

 

 

Tips from the kitchen:

Delicious on a smoked turkey sandwich or with roasted local pork.

 

 


Dandelion & arugula bring healthy spring energy to this pesto

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Ingredients:

1 bunch dandelion greens

¼ lb baby arugula

½ cup organic almonds

¼ cup sunflower oil

3 Tbsp lemon juice

 

Instructions:

Blanch arugula and dandelion greens in boiling water until just limp. Run under cold water, and then squeeze dry. Toast almonds, cool. Place greens and almonds in food processor or blender. Add oil and lemon juice and blend until smooth. Season to taste.

 

Tips from the kitchen:

Try this in a whole wheat pita with cubed tofu, sliced tomato & red onion.


Enjoy this simple, no cook dish with a spinach salad and a warm loaf of crusty bread for an easy supper, perfect for warmer weather!

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Ingredients:

1 can each garbanzo beans and white or northern beans
½ fennel bulb, sliced
½ garlic clove, minced
½ lemon, sliced
¼ bunch flat leaf parsley, chopped
6 kalamata olives, sliced
2 tsp white wine vinegar
2 Tbsp mild oil (such as safflower or sunflower)
salt to taste

 

Instructions:
Combine all ingredients; allow to sit for 1 hour, or overnight. Serve.


Borscht made spreadable!

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Instructions:

Combine 2 medium roasted and peeled beets, a generous pinch of kosher salt, a generous pinch of granulated sugar, and freshly ground black pepper to taste in a food processor fitted with a blade attachment and pulse until beets are smooth, about 4 to 5 pulses. Add 2 teaspoons horseradish cream and 2 teaspoons cider vinegar and, with the machine running, drizzle in 1/4 cup olive oil until mixture is thick and spreadable. Add 1 tablespoon finely chopped fresh dill and stir to combine.

 

Try with cream cheese & smoked salmon or as a spread on a turkey sandwich.

 

 


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