Rhubarb Crisp
Laura
Ingredients
Rhubarb:
36 oz. fresh rhubarb, trimmed, cut into 1/2inch pieces
2/3-cup sugar
2 Tbsp. all purpose flour
1 Tbsp. unsalted butter, melted
½ tsp. grated orange peel
½ tsp. cinnamon
Streusel:
1-cup light brown sugar
½ cup chopped, toasted walnuts (or more)
1/3 cup all purpose flour
3 Tbsp. unsalted butter, melted
Directions
Preheat oven to 375F
Mix all rhubarb ingredients to combine
Spread into 6 1-cup ramekins or 1 springform pan
Bake rhubarb 10-15minutes
Meanwhile, mix streusel ingredients
Crumble streusel over rhubarb. Bake until rhubarb mixture is golden brown, about 20 minutes.
Serve with ice cream for dessert or yogurt for breakfast
Rhubarb:
36 oz. fresh rhubarb, trimmed, cut into 1/2inch pieces
2/3-cup sugar
2 Tbsp. all purpose flour
1 Tbsp. unsalted butter, melted
½ tsp. grated orange peel
½ tsp. cinnamon
Streusel:
1-cup light brown sugar
½ cup chopped, toasted walnuts (or more)
1/3 cup all purpose flour
3 Tbsp. unsalted butter, melted
Directions
Preheat oven to 375F
Mix all rhubarb ingredients to combine
Spread into 6 1-cup ramekins or 1 springform pan
Bake rhubarb 10-15minutes
Meanwhile, mix streusel ingredients
Crumble streusel over rhubarb. Bake until rhubarb mixture is golden brown, about 20 minutes.
Serve with ice cream for dessert or yogurt for breakfast
Simple Home-made Limoncello
Petr Kubik
Ingredients:
750ml of Svedka vodka
10 large lemons
2 limes
(optional) sugar
Directions:
Since we are using the zest, try to select lemons and limes that do not have the protective shiny wax coating. Remove zest from the lemons and limes, leaving as much of the bitter white pith behind as possible. Add zest to the vodka bottle. If you need more space in the bottle, this might be a good time to take a shot. Leave the zest in vodka to infuse for a minimum of 1 week (preferably at least a month). Occasionally shaking the bottle helps.
Once ready, filter out the zest using cheese cloth. Limoncello is ready to drink, but some choose to add up to a cup of sugar in the form of simple syrup according to taste.
750ml of Svedka vodka
10 large lemons
2 limes
(optional) sugar
Directions:
Since we are using the zest, try to select lemons and limes that do not have the protective shiny wax coating. Remove zest from the lemons and limes, leaving as much of the bitter white pith behind as possible. Add zest to the vodka bottle. If you need more space in the bottle, this might be a good time to take a shot. Leave the zest in vodka to infuse for a minimum of 1 week (preferably at least a month). Occasionally shaking the bottle helps.
Once ready, filter out the zest using cheese cloth. Limoncello is ready to drink, but some choose to add up to a cup of sugar in the form of simple syrup according to taste.
Fried Green Tomatoes and Collard Salad with Spicy Marinara
Jilli Mac
Spicy Marinara
1 lb tomatoes
3 T olive oil
1 onion
1 bell pepper
2 carrots
1 zucchini
2 jalapenos, seeded and minced
5 cloves of garlic, minced
1/4 c fresh basil
2 T fresh oregano
2 T fresh thyme
1 T cider vinegar
1/2 T sugar
salt and pepper, to taste
1. Chop tomatoes, onions, peppers, carrots, zucchini. Mince the seeded jalapenos and garlic. Heat olive oil in large skillet and saute everything except the tomatoes until soft.
2. Add tomatoes, salt, pepper, cider vinegar, and sugar. Simmer for 30 minutes.
3. Add fresh herbs, take of the heat, and use a blender, immersion blender, or food processor to puree until smooth.
4. Adjust for seasonings. You can continue to simmer the sauce for a few more hours or use right away. The sauce will taste better the next day, but will also be spicier!
Collard Salad
1 lb collard greens, stemmed and chopped
1 T olive oil
5 cloves of garlic
2 t red pepper flakes
1 t salt and pepper
1 T cider vinegar
1 c cherry tomatoes, halved
1. Fill a pot with a couple inches of water and heat until boiling. Once boiling, place collards in water and boil for 2 minutes. Strain and run cool water over the collards to cool them down. Hooray, you’ve blanched a green!
2. Heat olive oil in a skillet and toss in the garlic and red pepper flakes.
3. Once you smell the garlic, throw those blanched greens in the skillet and season them with salt and pepper.
4. Add the cider vinegar and tomatoes and cook over medium-high heat until the vinegar evaporates and the tomatoes soften. Season to taste
Fried Green Tomatoes
4 green tomatoes, sliced 1/2 inch thin
1 c cornmeal
1/2 c cornstarch, divided
1/4 c nutritional yeast
salt and pepper
1/2 t onion powder
1/2 t garlic powder
pinch of cayenne
1/2 c canola oil
1. Add cornmeal, 1/4 cup of cornstarch, and nutritional yeast to a shallow pan. Season with salt, pepper, onion powder, and cayenne.
2. Add other 1/4 c cornstarch to 1/3 c water in another shallow pan. Season with the same ingredients as the cornmeal mixture. Alternatively, you could beat 2 eggs and 1/4 c milk as the binder.
3. Dip the sliced green tomatoes in the cornstarch/water pan and then dredge the tomato in the cornmeal pan to coat on all sides. Continue this process for all of the sliced tomatoes.
You have two options! You can fry the green tomatoes over medium-high heat in canola oil if you want to indulge. (Come on, it’s a tomato not a piece of bacon.) Or you could take the healthy route and preheat your oven to 400 degrees, grease a cookie sheet and bake them for 20 minutes flipping halfway through. Frying is obviously unhealthier, but also messier and more time consuming. I decided to fry a couple and bake the rest… the best of both worlds. Just make sure to dip them in that homemade spicy marinara.
1 lb tomatoes
3 T olive oil
1 onion
1 bell pepper
2 carrots
1 zucchini
2 jalapenos, seeded and minced
5 cloves of garlic, minced
1/4 c fresh basil
2 T fresh oregano
2 T fresh thyme
1 T cider vinegar
1/2 T sugar
salt and pepper, to taste
1. Chop tomatoes, onions, peppers, carrots, zucchini. Mince the seeded jalapenos and garlic. Heat olive oil in large skillet and saute everything except the tomatoes until soft.
2. Add tomatoes, salt, pepper, cider vinegar, and sugar. Simmer for 30 minutes.
3. Add fresh herbs, take of the heat, and use a blender, immersion blender, or food processor to puree until smooth.
4. Adjust for seasonings. You can continue to simmer the sauce for a few more hours or use right away. The sauce will taste better the next day, but will also be spicier!
Collard Salad
1 lb collard greens, stemmed and chopped
1 T olive oil
5 cloves of garlic
2 t red pepper flakes
1 t salt and pepper
1 T cider vinegar
1 c cherry tomatoes, halved
1. Fill a pot with a couple inches of water and heat until boiling. Once boiling, place collards in water and boil for 2 minutes. Strain and run cool water over the collards to cool them down. Hooray, you’ve blanched a green!
2. Heat olive oil in a skillet and toss in the garlic and red pepper flakes.
3. Once you smell the garlic, throw those blanched greens in the skillet and season them with salt and pepper.
4. Add the cider vinegar and tomatoes and cook over medium-high heat until the vinegar evaporates and the tomatoes soften. Season to taste
Fried Green Tomatoes
4 green tomatoes, sliced 1/2 inch thin
1 c cornmeal
1/2 c cornstarch, divided
1/4 c nutritional yeast
salt and pepper
1/2 t onion powder
1/2 t garlic powder
pinch of cayenne
1/2 c canola oil
1. Add cornmeal, 1/4 cup of cornstarch, and nutritional yeast to a shallow pan. Season with salt, pepper, onion powder, and cayenne.
2. Add other 1/4 c cornstarch to 1/3 c water in another shallow pan. Season with the same ingredients as the cornmeal mixture. Alternatively, you could beat 2 eggs and 1/4 c milk as the binder.
3. Dip the sliced green tomatoes in the cornstarch/water pan and then dredge the tomato in the cornmeal pan to coat on all sides. Continue this process for all of the sliced tomatoes.
You have two options! You can fry the green tomatoes over medium-high heat in canola oil if you want to indulge. (Come on, it’s a tomato not a piece of bacon.) Or you could take the healthy route and preheat your oven to 400 degrees, grease a cookie sheet and bake them for 20 minutes flipping halfway through. Frying is obviously unhealthier, but also messier and more time consuming. I decided to fry a couple and bake the rest… the best of both worlds. Just make sure to dip them in that homemade spicy marinara.
