Tarragon Roasted Apples, Parsnips and Potatoes
A wonderful roasted dish using this week's share ingredients. The combination of apples, parsnips and tarragon sweeten this dish while the potatoes and salt round it out with well balanced flavor. Serve with creme friache or sour cream on the side.
2 Tbs cooking oil
2 parsnips, peeled and thinly cut into 1/2" slices
1 lb Banana Fingerling potatoes, peeled and cut into 1/4-1/2" slices
1 medium size onion, chopped
2 large cloves garlic, peeled and minced
2 apples, peeled, cored and cut into 1/2" slices
1 tsp tarragon
1/4 tsp salt
pepper to taste
Pre-heat oven to 400F. In sauce pan or skillet heat oil on medium-high. When oil is hot add onion, parsnip and potatoes and stir. Cook until onions have slightly softened about 5-7 minutes. Turn off stove top heat. Add garlic, apples, salt, pepper and tarragon and combine well, covering all ingredients with oil from the pan. Transfer all ingredients to a roasting pan and cook in the oven, uncovered for 15-20 minutes until potatoes are soft.
The Green Mountain Special - Pizza
This week’s share inspired me to pass on one of my favorite pizzas from Parker Pie in West Glover, VT. The original includes bacon, baby spinach and cheddar. I have substituted sunflower shoots and fresh mozzarella found in this week’s share and the bacon is up to you!
1 ball of Pete’s Pizza Dough
2 tsp olive oil
1 apple, cored and sliced thinly
1 clove garlic, minced
¼ c greens, original recipe calls for spinach but the sunflower shoots in your share will be equally delicious with a sweet nutty flavor
1 Tbs maple syrup
Salt and pepper
Pre-heat the oven to 425F. Stretch the dough out to fit whatever size cooking vessel you are using. The base layer will be the olive oil, spread evenly with fingers or using a paper towel. Next layer the sliced apples and garlic, then place chunks of mozzarella evenly over the top and last drizzle maple syrup over the top. Salt and pepper to taste and bake for 12-14 minutes.
Onion, Pepper and Fresh Mozzarella Calzone
Here's a suggestion for this week's pizza dough and share ingredients, although feel free to experiment with whatever you would like for fillings.
1 ball of Pete's Pizza Dough
2 tsp olive oil. separated
1 Tbs onions, chopped
1/2 c Petes green peppers, thawed or Pete's roasted red peppers, thawed and sliced
3-4 slices of fresh mozzarella
salt and pepper
Pre-heat the oven to 400F. In a small pan on the stove top use 1 tsp olive oil and cook onions until soft about 10 minutes and set aside. Stir in peppers, spices and salt and pepper in pan, heat all ingredients and set aside. Stretch the dough out to a 12-14" circle. Spread the olive oil over the surface of the entire circle with your fingers or use a paper towel. On half of the circle start piling your toppings, leaving a small 1/2" band on the outside edges. Pile onions and pepper mixture into calzone, top with fresh mozz. Fold over empty side of dough to cover toppings and crimp edges together to encapsulate all toppings. Cook on pizza pan or cookie sheet for 15-20 minutes until dough starts to turn golden brown and has a hard shell. Serve with marinara sauce for dipping.
Apple-Rhubarb Brown Betty
A fairly simple desert to use up your left over breads and enjoy this week's delicious apples and rhubarb. A Brown Betty is an American dessert made from fruit (usually apple, but also berries or pears) and crumbled bread. A cross between a cobbler and a bread pudding, it consists of a baked-like pudding made with layers of sweetened and spiced fruit and buttered bread pieces. And here's a fun fact that wikipedia has enlightened me with... Apple Brown Betty was one of the favorite desserts of Ronald and Nancy Reagan in the White House.
1/2 package of Pete's Greens rhubarb, thawed
1 loaf of soft bread, crusts removed (optional)
8 Tbs (1 stick) unsalted butter, melted, plus more for pan and topping
2 apples, peeled, cored, and sliced into quarter-inch-thick wedges
1/2 c plus 2 Tbs dark-brown sugar
1/4 tsp ground cinnamon
Pinch ground nutmeg
Juice and zest of 1/2 lemon
Pre-heat oven to 375F. Tear bread into 1/2-inch pieces, yielding 3 to 3 1/2 cups of broken bread. Butter a shallow 1-quart baking dish. In medium bowl, combine melted butter and bread; cover bottom of dish with 1 - 1 1/2 cups bread pieces. In another bowl, combine rhubarb, apple, brown sugar, cinnamon, nutmeg, and lemon juice. Grate zest and add to mixture. Let sit until juices begin to run, about 5 minutes. Spread half of rhubarb mixture over bread. Sprinkle with 1 cup of bread. Add remaining rhubarb mixture and juices and then cover with remaining 1 cup bread. Dot with 1 tablespoon butter. Spoon 6 tablespoons warm water over top.
Cover with foil and bake 25-35 minutes on the middle rack. Increase heat to 400F uncover, and bake 10 to 15 minutes more, until top is crusty, and juices begin to bubble at edges of baking dish. Serve warm with vanilla ice cream.