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|Garnet Sweet Potatoes|
|Red Bartlet Pears|
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1 head escarole, about 1 1/2 pounds
Salt to taste if desired
3 tablespoons olive oil
2 teaspoons finely minced garlic
Freshly ground pepper to taste
¼ teaspoon dried hot red pepper flakes
Step 1Cut away and discard the white core of the escarole. Cut away and discard any tough stems. Cut the leaves
crosswise in half. Drop the leaves in boiling water seasoned with a little salt. Let simmer 5 minutes. Drain well and
press to extract moisture. Coarsely chop the greens.
Step 2Heat the oil in a heavy skillet and add the garlic. Cook briefly and add the escarole, salt and pepper. Add the
pepper flakes. Cook, stirring, about 4 minutes.
Escarole Salad with Celery and Pine Nuts
3 tablespoons red-wine vinegar
1 tablespoon whole-grain mustard
1 small shallot, finely chopped (about 2 tablespoons)
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 stalks celery, thinly sliced, plus 1/4 cup packed leaves
1 medium head escarole (about 10 ounces), trimmed and torn into large pieces (about 10 cups)
1/4 cup pine nuts, toasted
1. Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until
combined thoroughly. Season with salt and pepper.
2. Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle
with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.
Grilled Cheese with Onion and Escarole
• 1/2 in sourdough bread (thick center slices, from a 9- to 10-inch round)
• 4 tsps extra-virgin olive oil
• 11/2 tbsps onions (or fig jam)
• 14 ozs taleggio (chilled, or Italian Fontina, sliced)
• 1/4 lb escarole (center ribs discarded and leaves cut crosswise into 1-inch pieces, about 2 cups)
• Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of
bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and
pepper, then assemble sandwiches.
• Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once
and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.
Apple-Escarole Salad with Gorgonzola and Walnuts
• 1 granny smith apples (cored, quartered and sliced horizontally, 1/4 inch slices)
• 1/4 cup crumbled gorgonzola
• 1/4 cup walnuts (halves)
• 1 head escarole (torn into bite-size pieces)
• 1 tsp dijon mustard
• 1 tbsp apple cider vinegar
• 1 shallots (small, diced)
• 1 tbsp olive oil
• 1/4 tsp black pepper
Preheat the oven to 350 degrees.
Cover a sheet pan with parchment paper or a silicone baking mat. Place the apples on the pan and bake for five
minutes. Flip the apples, add the walnuts to the pan, and bake another four minutes, until the walnuts are lightly
toasted. Remove the pan from the oven, but keep the oven on.
Remove the nuts from the pan and set them aside to cool slightly. Spread the cheese evenly on the apple slices.
Chop the nuts and sprinkle them on the apples. Return the pan to the oven for two minutes, to melt the cheese
While the apples and nuts are cooking, whisk together all the ingredients for the dressing in a small bowl.
Toss the escarole with the dressing in a large ovenproof bowl. Place the bowl in the oven for two minutes, just to
warm the greens.
Remove both the greens and the apples from the oven. Divide the greens among four plates, and top with the
Green Bean Casserole
• 3 lbs fresh green bean (stems removed and cut the beans in half)
• 1 tbsp coconut oil (divided)
• 1 yellow onion (large, peeled, cut in half, and thinly sliced)
• 8 ozs fresh mushrooms (container, I like cremini)
• 2 tbsps coconut oil
• 3 tbsps arrowroot starch (or whole grain flour of choice, I used GF brown rice flour, for grain free)
• 11/4 cups vegetable stock (or chicken stock, homemade preferred or this is the best store bought brand)
• 1 tsp salt
• 1/2 tsp black pepper
• Preheat oven to 375 degrees.
• Bring a large pot of water to a boil.
• Add the cut green beans and cook until bright green but still crisp, about 5-10 min.
• Drain the green beans and rinse with cold water to stop the cooking process.
• Set aside.
• On a lined baking sheet add the sliced onions and 1/2 Tbsp of the coconut oil. Mix to coat the onions.
• Cook in the oven, stirring every 10 minutes, until the onions start to caramelize. About 30-45 minutes.
• In a large sauce pan add 1/2 Tbsp of the coconut oil and the mushrooms.
• Cook until soft about 5-10 minutes.
• Add 2 more Tbsp of coconut oil and 3 tbsp flour.
• Stir for 3-5 minutes to cook the flour.
• Add in the stock and simmer over medium heat, stirring every few minutes until the sauce is thickened to a
gravy about 8-10 minutes.
• Season with salt and pepper to taste.
• In a large bowl add the cooked green beans and mushroom gravy. Mix to coat the green beans.
• Add the green beans to a 9x11 dish.
• Top with onions.
• Warm through in the oven about 5-10 minutes.
Spicy Parmesan Green Beans and Escarole
• 3 tbsps olive oil
• 1 onions (diced)
• 1/4 lb cremini mushrooms (trimmed and quartered, about 14 mushrooms)
• 11/2 lbs green beans (trimmed and sliced into 1-inch pieces)
• 2 tsps salt
• 1/2 tsp ground black pepper (freshly)
• 1/4 cup white wine
• 1/2 tsp red pepper flakes
• 1/2 lb Escarole (rinsed, stemmed and roughly chopped)
• 2 tbsps lemon juice (about 1/2 a lemon)
• 3 tbsps grated parmesan cheese (finely)
• 1. Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until
translucent, about 4 minutes.
• 2. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue
cooking until the green beans are almost tender, about 5 minutes.
• 3. Add the red pepper flakes and the Escarole and continue cooking until the kale has wilted, about 4 to 5
minutes. Add the lemon juice and the Parmesan cheese.
• 4. Toss to coat and serve immediately.
Roasted Potato Salad
• 2 sweet potatoes or yams (medium, peeled and chopped)
• 10 yukon gold potatoes (small, quartered)
• 1 lb fresh green bean
• 2 heads garlic
• 2 tbsps olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 2 tbsps parmesan cheese
• 3 tbsps fresh dill
• 2 tbsps fresh parsley (chopped)
• Chop sweet potatoes (I peeled mine) and yukon golds (I didn’t peel those) into uniform cubes and throw them in
a bowl. Cut the fresh green beans in half to shorten each piece and add them to the bowl. Drizzle with 2 tablespoons
olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated. Spread them on a
non-stick baking sheet. Take the garlic heads and chop off the top to reveal the top of each clove. Rub the head
chopped side down in the oiled bowl to coat with olive oil (there should be some left in the bowl that didn’t sick to the
potatoes). Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip and bake for 15-20 more.
• While the potatoes are roasting, in a separate bowl combine 1/4 cup olive oil, parmesan cheese, dill and
parsley and whisk. Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5
minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir
the garlic into the olive oil.
• Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to
coat throughly and serve.
Garnet Sweet Potatoes
Rosemary Mashed Sweet Potatoes
• 3 sweet potatoes (medium sized, about 2 1/2 pounds)
• 5 tbsps skim milk (or milk of choice)
• 2 tbsps butter (browned, here are instructions on how to do it) ? Tasty tip
• 1 tbsp fresh rosemary (minced)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Wash and peel the sweet potatoes, then cut them into chunks and add them to a pot of water.
• Bring the potatoes to a boil and let them cook until tender.
• While the potatoes are cooking, mince the rosemary and brown the butter.
• When the potatoes are fork tender, drain them then return them to the pot.
• Add in the salt, pepper, minced rosemary, milk and brown butter.
• Use a potato masher to mash them to your desired consistency.
Candied Sweet Potatoes
• 3 sweet potatoes (large)
• 3/4 cup water
• 1 cup brown sugar
• 3/4 stick butter
• 1/4 cup liquor (orange)
• 1 tbsp grated orange peel
• salt (to taste)
• 1/4 cup pecans (toasted and chopped)
• Preheat oven to 375°F. Peel sweet potatoes and slice into ¼ inch slices. Place slices in a baking pan and lightly
salt. Add water and brown sugar. Cut butter into small pats and add to pan. Add orange liquor and orange zest and
place in preheated oven.
• Bake, uncovered, for 50-60 minutes or until mixture reaches a candied stage. Remove from oven and garnish
Apple and Sweet Potato topper
24 Triscuit Crackers
• 1/2 cup sweet potatoes (cooled mashed)
• 1 apple (diced)
• 24 pecan halves (glazed, method in instructions)
• 1/4 cup sugar
1. Spread crackers with sweet potatoes.
2. Top with apple dices.
3. Garnish with Nuts.
4. Tip: How to Make Glazed Pecans: Cook 1/4 cup of sugar and 2 tablespoons of water in skillet on low heat until
sugar is dissolved, stir frequently. Add 1 cup of nuts, stir until evenly coated 2 3 minutes or until nuts are lightly
toasted. Spread on parchment paper and cool completely.
Cheesy Fried Cremini Mushroom Pockets
• 1 pkg eggroll wrappers
• 3/4 cup cream cheese (room temperature)
• 2 cups cremini mushrooms
• 1 onions (small, finely diced)
• 1 clove garlic (minced)
• 1/4 cup green onions (sliced)
• 1 tbsp butter ? Tasty tip
• 1/4 tsp salt
• 1/4 tsp pepper
• cooking oil
1. Add the butter to the sauté pan and allow to melt on medium heat.
2. Add the mushrooms, onions, salt, and pepper. Saute until the mushrooms are dark in colour and the onions
3. Add the garlic and sauté for one minute.
4. Remove mixture to a large bowl to cool.
5. Using a hand mixer, whip the cream cheese until free of lumps. Stir the green onions into the cream cheese.
6. Once the mushrooms and onions are cooled completely, gently fold into the cream cheese mixture.
7. Place one eggroll wrapper on a cutting board. Position 3 tablespoons of the mushroom and cheese mixture in
the middle of the wrapper.
8. Using only lukewarm water, dip your finger into the water and run it gently along two sides of the eggroll
wrapper. This helps to seal it.
9. Fold over one corner to meet with the opposite corner. Use the back of a fork to gently press and seal all the
way around the pocket.
10. Set all pockets aside and cover loosely with a damp towel.
11. Bring your cooking oil to the right temperature according to your fryer. If not using a deep fryer, pour the oil
into a large, deep skillet. Turn the heat to medium and wait until the oil is heated.
12. Fry the pockets for 2-3 minutes on each side.
• 1 tbsp olive oil
• 12 crimini mushrooms (clean by rubbing with damp cloth, don't rinse)
• 1/2 cup sweet onion (diced)
• 2 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes (finely diced, packaged in olive oil)
• 2 cups baby spinach (torn into pieces)
• 1/3 cup panko breadcrumbs (we used whole wheat panko)
• 4 ozs cheese low fat (feta, or fat free)
• 1/4 cup parmesan cheese
• Preheat oven to 350 degrees.
• Remove stems from mushrooms and dice.
• In a medium skillet, add oil and heat to medium-low, saute onion, mushroom stems and sun-dried tomatoes until
tender, about 4 minutes. Add minced garlic and continue to saute one additional minute. Add spinach and saute just
until wilted. Remove from heat and add the feta cheese and breadcrumbs and only 3 tablespoons of parmesan, stir to
• Stuff mushrooms with mixture, place on a cookie sheet, sprinkle with remaining tablespoon parmesan, and heat
until cheese is melted, about 15 minutes. *Mushrooms are very hot coming out of the oven so be sure to cool a few
minutes before serving. This appetizer is yummy warm or cold.
• Note: The mushrooms may release liquid, so when removing from the cookie sheet lightly dap with a paper
towel before serving. Stuffed mushrooms are a perfect dinner party appetizer.
• 3 tbsps oil
• 1 onions (small, diced)
• 2 cups cremini mushrooms (sliced)
• 2 cups vegetable stock
• 2 tbsps parmesan cheese (grated)
1. Heat oil in a large saucepan over medium heat. Add the onion and saute until translucent, but not brown. Add
the mushrooms and saute until deeply brown and caramelized.
2. Add the orzo, and stir to coat and lightly toast about 2 minutes
3. Add 2 cups of stock and bring to a boil over high heat, then reduce heat and simmer, stirring ever so often,
until orzo is tender to bite and most of liquid is absorbed (about 10-12 minutes).
4. Remove from the heat, stir in the Parmesan, season to taste with salt and pepper and serve immediately
Apple & Celery Salad With Toasted Hazelnuts Recipe
• 1 shallots (finely diced)
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 celery ribs (plus leaves)
• 1 apples (large)
• 1/4 cup olive oil
• 1/2 tsp dijon mustard
• 1/2 tsp honey
• 2 tbsps fresh dill (finely chopped)
• 1/2 cup chopped hazelnuts (toasted)
1. Put the shallot in a medium bowl and add the apple cider vinegar, salt and pepper. Set aside. (Allowing the
shallot to sit for a short time in vinegar pickles it slightly while also mellowing the flavor, removing the oniony bite.)
2. Cut the celery into very thin slices, using a mandoline if you have one. Set the apple on a cutting board and
cut as close to the core as possible, slicing a large segment off the side. Rotate and cut off another side, as close to
the core as possible. Continue cutting in this fashion until you have 4 big pieces and a square-shaped core.
3. Dispose of the core and place the flat side of each apple piece against the cutting board. Cut into thin slices.
Then turn that stack of sliced apple on its side and cut into matchsticks.
4. Add the olive oil, mustard and honey to the bowl with the shallots and stir to combine. When everything is well
incorporated, add the celery, apple and dill. Fold all of the ingredients together, coating evenly with the vinaigrette.
Sprinkle the hazelnuts over the top and serve immediately.
Stilton Dip with Crisp Celery
• 12 ozs cream cheese (1" Cubes, Room Temp)
• 6 ozs stilton cheese (Coarsely Crumbled, Room Temp)
• 21/2 tbsps all-purpose flour
• 2 tsps all-purpose flour
• 1 cup sharp cheddar cheese (Coarsely Grated)
• 1/4 cup hot sauce
• 1/4 cup 2% reduced-fat milk
• 1/4 cup green onions (Chopped)
• 1 lb celery
• Preheat the broiler.
• Combine the Cream Cheese and the Stilton Cheese in a medium bowl. Sprinkle 2 1/2 tablespoons of Flour over
the Cheese and toss lightly to coat. Toss the Cheddar Cheese with the remaining 2 teaspoons of Flour to coat in a
• Combine the Hot Sauce and Milk in a heavy bottomed medium saucepan, over medium heat. Bring to a simmer.
Add the Stilton-Cream Cheese mixture and whisk until the mixture is melted and smooth. Remove from the heat. Pour
the Melted Cheese mixture into a broiler-proof 1-quart baking dish. Sprinkle lightly with Freshly Ground Black Pepper
and half of the Green Onions. Evenly sprinkle the Cheddar Cheese mixture on top, completely covering the Melted
• Place the dish under the broiler, about 6 inches from the heat source, and broil just until the Cheddar Cheese
is melted and starts to brown in spots, watching closely to avoid burning (about 2 to 3 minutes). Remove from the
• Sprinkle the dip with the remaining Green Onions. Serve immediately with Celery Sticks
Creamy Wild Rice & Mushroom Soup
• 1 tbsp olive oil
• 1 lb cremini mushrooms (or white, sliced)
• 1 cup celery (chopped)
• 1 cup carrots (chopped)
• 1 shallots (medium, chopped)
• 1/4 cup all-purpose flour
• 1/3 cup white wine
• 1 tsp dried thyme
• 4 cups vegetable broth
• 1 cup wild rice (instant or quick-cooking)
• 3/4 cup reduced-fat sour cream
• 2 tbsps fresh parsley (chopped)
1. Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring
often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white
wine and thyme; increase heat to medium-high and cook 2 minutes more.
2. Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a
simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley.
Sourdough Vegetarian Stuffing
• 1 lb loaf sourdough bread
• ½ cup unsalted butter
• 1 large yellow onion, diced
• 5 stalks celery, chopped
• 1 lb assorted mushrooms
• ¾ tsp salt
• 1 tsp fresh rosemary OR ½ tsp dried
• 1 tsp fresh sage OR ½ tsp dried
• 1 tsp fresh thyme OR ½ tsp dried
• 2–2½ cups vegetable broth
• 3 large eggs
• 2 Tbsp fresh parsley, chopped
• pepper to taste
• 3 Tbsp unsalted butter, melted
1. Slice or tear the bread into 1" cubes and allow to air dry a minimum of 1 full day. Once the cubes are dry,
transfer them to a large bowl. Preheat oven to 350 degrees and spray a 13" x 9" casserole dish with cooking spray.
2. Place a large skillet over medium-high heat and add ½ cup unsalted butter. Once melted, add onions and
celery, cooking approximately 5 minutes until they begin to tenderize.
3. Add mushrooms, rosemary, sage and thyme then stir to coat the mushrooms. Cook an additional 10 minutes,
stirring frequently. Remove from heat. Add the entire mixture to the bowl of bread cubes and toss to combine.
4. In a separate small bowl, whisk together the eggs and 2 cups of your choice of broth. Pour over the bread
mixture then add the chopped parsley. Toss to moisten the bread completely, adding as much of the remaining broth
as necessary to moisten the bread. The objective is to add just enough liquid to re-hydrate the bread for a moist
stuffing, but not so much that it becomes wet.
5. Once you are content that the amount of liquid is correct, transfer stuffing into the casserole dish and drizzle
melted butter on top. Bake 30–40 minutes until crispy and brown then remove from oven and serve piping hot.
Marsala Mushroom & Caramelized Onion Naan Pizza Recipe
• 4 tsps olive oil (divided)
• 3 yellow onion (medium, cut into thin half-circles)
• 1/4 tsp salt (divided)
• 1/8 tsp ground pepper
• 12 ozs crimini mushrooms (sliced)
• 1/2 cup marsala wine
• 1 tbsp fresh thyme (minced)
• 2 whole naan (wheat, I use Stonefire whole grain naan) ? Tasty tip
• 1/2 cup fontina cheese (grated)
• 3 tbsps grated parmesan cheese
• 2 tbsps flat leaf parsley (minced)
1. Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the oven for 10 minutes.
2. Lay 2 pieces of naan on a pizza peel or on a baking sheet (if not using a pizza stone).
3. Heat 3 teaspoons of olive oil in a large nonstick skillet set over medium heat.
4. Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown.
5. During the cooking, add water as necessary, 2 tablespoons at a time, to stop the onions from burning and
drying out. Be sure that all of the water is absorbed before removing from the heat.
6. Season the onions with ⅛ teaspoon salt and the ground pepper. (For detailed pictures, see How to:
Caramelize Onions). Transfer the onions to a bowl and set aside.
7. Increase the heat to medium-high and heat the remaining 1 teaspoon of olive oil in the skillet.
8. Add the mushrooms and cook, stirring occasionally, under the they are tender and starting to brown, 4 to 5
9. Stir in the Marsala wine, fresh thyme and remaining ¼ teaspoon of salt, and cook until the liquid is absorbed.
Remove from the heat.
10. Divide the fontina cheese evenly between the naan bread, then top with the caramelized onions, mushrooms
and Parmesan cheese.
11. Transfer to the topped naan bread to the pizza stone (or place the baking sheet in the oven) and bake until
the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
12. Transfer the pizzas to a cutting board and let rest for a few minutes before cutting.
13. Sprinkle the parsley over top. Slice the pizzas into quarters. Serve.
Caramelized Onion Dip Recipe
2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons dehydrated onion powder/granulates (salt-free, natural)
very scant 1/2 teaspoon salt
In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple
pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown,
and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.
In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add
whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the
caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl,
and top with the remaining onions. I think this dip is best at room temperature.
The Ultimate French Onion Soup Grilled Cheese
1 large yellow onion
2 tablespoons butter
2 tablespoons red wine or beef broth
4 pieces good sandwich bread
2 tablespoons mayo
½ lb gruyere cheese, sliced thinly
1. Place a skillet over medium-low heat, add 1 tablespoon butter and then add in the onions once the butter is totally
2. Stir the onions every 5-10 minutes. They’ll become a deep golden brown and all of their natural sugars will release.
This will take patience! Perfect caramelization should take around 30-35 minutes.
3. When your onions are a deep brown and fully caramelized, add the red wine or broth to deglaze the pan, being
sure to scrape off all the brown bits from the bottom that might be stuck. Season with salt and let cool to warm.
4. Slather one side of each piece of bread with mayo (these will be your outside pieces).
5. Place a huge heaping spoonful of your onions and hefty slices of gruyere onto one piece of bread (the un-mayoed
side). Top with the other piece of bread.
6. Melt remaining tablespoon of butter in a skillet over medium heat. Make sure the pan is very hot, and then place
your sandwich on one side and put something heavy, like a pot, on top to weigh it down.
7. Flip the sandwich, brown the other side, and wait until cheese is melted.
8. Cry about how perfectly glorious and golden this sandwich is.
AUTUMN APPLE PEAR CRISP
• For Crisp Topping
• 1½ Cup Rolled Oats
• ½ Cup Flour
• ½ Cup Brown Sugar
• ½ Cup Butter soften
• ¼ Cup Pecans
• For Crisp Filling
• 2 Cups Apples diced (I used a combination of Braeburn and Granny Smith Apples)
• 2 Cups Pears diced
• ¾ Cup Brown Sugar
• 1 tsp Cinnamon
• juice from a half of a lemon
1. Preheat oven to 350 degrees.
2. In a bowl combine the rolled oats, flour, brown sugar.
3. Add the softened butter.
4. Using a fork, or your hands, incorporate the butter until the mixture becomes "crumbly".
5. Peel and dice the apples and pears and put into a mixing bowl.
6. Squeeze onto the apples and pears the juice of the lemon.
7. Add brown sugar and cinnamon and mix together to coat all of the fruit.
8. Pour fruit mixture into a 9X9 pan, or in our case a cast iron skillet.
9. Top the fruit with the crisp topping.
10. Bake in oven for approximately 40-45 minutes.
11. Serve warm with a scope of vanilla ice cream.
Apple Pear Tart - Two Ways
• 1 package frozen puff pastry, defrosted
• 2 apples (gala, pink lady or braeburn)
• 2 pears (I like to use red)
• ¼ cup chopped hazelnuts
• 1 ounce goat cheese
• 2 teaspoons balsamic vinegar
• 2 teaspoons honey
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
1. Preheat oven to 400 Fahrenheit.
2. Open the puff pastry sheets and cut each into 3 strips.
3. Thinly slice the apples and pears, remove cores and seeds.
4. Decoratively arrange the apple, pear and hazelnuts on the puff pastry and bake until golden brown, about 10
5. Crumble the goat cheese onto half of the baked tarts and drizzle with balsamic vinegar.
6. Drizzle honey onto the other tarts and sprinkle with cinnamon and nutmeg.
• 2 pounds apples, such as McIntosh, Gala, and Braeburn
• 3 tablespoons fresh lemon juice
• 2 pounds pears, peeled, cored, and sliced
• 1 1/2 tablespoons finely grated peeled fresh ginger
• 3 tablespoons dark-brown sugar (optional)
1. Peel, core, and slice apples.
2. In a large pot, bring apples, lemon juice, pears, ginger, and 1 1/2 cups water to a boil over high. Reduce heat
and simmer until apples are very soft and falling apart, 25 to 30 minutes.
3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar,
4. Let cool, then transfer applesauce to airtight containers
Red Bartlet Pears
CHOCOLATE DIP PEARS WITH ALMOND CRUNCH
• 6 red Bartlett pears, medium size
• 8 oz. dark chocolate, melted
• 4-5 oz. salted almonds, chopped
Place melted chocolate in one bowl and the chopped almonds in a second bowl. Dip room temperature pears in
chocolate then in almonds. Place dipped pears on a cooling rack to set.
Pear with Honey and Pecans
• 1 red or green Bartlett pear
• 1/4 cup pecans, chopped
• 2 tablespoons honey
1. Halve 1 red or green Barlett pear lengthwise, and core with a melon baller or spoon.
2. In a medium bowl, mix together chopped pecans and honey; mound onto pear halves.
Slow Cooker Pear Cider
• 8 medium pears, assorted types ( I used Red Anjou, Bartlett, & Bosc)
• 1 orange
• 3 cinnamon sticks
• 2 star anise
• 2-3 slices of fresh ginger
• 1 whole nutmeg
• 2 teaspoons whole cloves
• 6 cups filtered water
• ⅓ cup maple syrup
1. Wash the pears and orange then cut into quarters. Seeds, peels and stems are OK. Place the fruit in the
bottom of your slow cooker Add the cinnamon sticks, star anise, ginger slices, nutmeg and cloves.
2. Fill to the top of the slow cooker with water, leaving about an ¼-1/2-inch of space at the top. Cook on high
heat for 3-4 hours or on low heat for 6-8 hours.
3. An hour before the cider is done cooking, use a potato masher to mash the fruit once it is softened. Cook for
an additional hour.
4. Strain the pear cider through a fine-mesh strainer or cheese cloth into a clean pitcher or pot, pressing on the
solids to get all of the juice out of the fruit. Stir in the maple syrup until it is dissolved and serve hot.
5. The cider can be stored in a heat-safe container for up to 5 days.
Patty Pan Squash Fritters
• oil (for frying)
• 1⁄2cup milk
• 2cups shredded pattypan squash
• 1⁄2cup onion (preferably vidalia or some other sweet onion)
• 1teaspoon vegetable oil
• 1cup flour
• 1teaspoon baking powder
• 1teaspoon white pepper (or to taste)
1. Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds,
especially if using a large squash.
2. Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
3. Place the squash and onions into a large bowl.
4. Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper
and mix all until combined.
5. Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
6. Cook until brown, turn with a spatula and cook the other side until brown.
7. Drain on paper toweling.
8. Add oil to pan when necessary.
9. Keep warm until served.
10. Serve with horseradish sauce, ketchup or whatever you like. They are great as is!
Patty Pan Squash Strudel
Puff pastry for 4 strudels (by Pavlina Berzsiová)
250 g butter
75 g plain flour, sifted
200 g plain flour, sifted
50 g coarse flour, sifted
1 egg yolk
¼ tsp salt
1 tbsp vinegar (to activate the gluten needed for dough elasticity)
125 ml water
Filling (for 2 strudels):
2 medium patty pan squash
200 g minced pork meat
3 tbsp coconut oil or other cold-pressed oil
White pepper, ground
Puff pastry :
1. Make the fat dough, combine butter with flour
2. Make a square of 10 x 10 cm (3 x 3 in), trim edges, then chill the square for an hour to harden
3. Meanwhile, make the water dough, mix ingredients with fat trimmings from fat dough, add gradually water to make
the non-sticky dough, wrap it in cling film and leave to rest for about 30 minutes
4. Roll the water dough into a cross shape, with the center remained thicker
5. Place the square of fat dough in the center of water dough, fold the ends to wrap the square of fat dough
6. Roll the dough into a 30 x 60 cm (11 x 23 in) sheet, fold two sides into thirds, cover with foil and leave to rest for 20
7. Roll the dough into a 30 x 60 cm (11 x 23 in) sheet, fold edges inwards and fold in half to get four layers, cover with
foil and leave to rest for 20 minutes
8. Roll the dough into a 30 x 60 cm (11 x 23 in) sheet, fold two sides into thirds, cover with foil and leave to rest for 20
minutes as in the point 6
9. Cut the composite dough in half and wrap individually in foil, store in a refrigerator to rest for at least an hour,
(10. Optionally, freeze one part of puff laminated pastry for future use)
1. Cut the peeled and seed-free patty pan squash into small cubes, fry on the oil and simmer for 10-15 minutes, cool
and remove excess juice
2. Fry chopped onion on the remaining oil, add the meat, salt and simmer until tender
3. Mix the meat with patty pat squash
4. Roll one part of the puff pastry dough out to a rectangle, use fine flour for sprinkling the board and dough to
5. Use the roller to transfer the dough sheet onto a baking paper sprinkled with flour
6. Spread the stuffing on half of the dough sheet lengthwise
8. Sprinkle with a little pepper and nutmeg
STUFFED PATTY-PAN SQUASH
• 3-4 patty pan squash
• ½ cup Israeli couscous
• 1 medium mild red pepper, chopped fine
• ½ onion, chopped
• 2 cups vegetable stock
• 2 T fresh parsley, chopped
• 3 T grated romano cheese
1. Preheat an oven to 350.
2. Treat the squash like you would a pumpkin- cut a hole in the top, , scoop out the seeds, cut the seeds off the
top portion that was removed. Chop the tops of the squash. Cut a small sliver off the bottom of the patty pan so that it
sits level on the counter without wobbling around.
3. Coat squash with olive oil. Set on a foil-lined baking sheet and bake for 15 minutes.
4. Follow cooking directions for couscous as dictated on container. Mine said to sauté couscous in 2 tsp oil or
butter, then add in 2 cups of stock or broth. Heat to simmer, then cover and cook on low for 12-15 minutes until al
5. In a saute pan over medium heat, warm 1 T olive oil until shimmering. Add onion, pepper and squash to pan;
sauté until vegetables are tender. Add cooked couscous to pan. Toss ingredients together with parsley and 2 T of
6. Remove squash from oven, fill with vegetable couscous medley. Top with remaining cheese. Bake for an
additional 15 minutes. Remove from oven and allow to cool slightly before serving.