12/10/18

Mini Apple Pie!

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Recipe Level: Creative | Recipe Speed: Leisurely | Season: All | Type:  Dessert | Diet: Vegetarian

Ingredients

From your basket:

·      5-6 apples, peeled, cored, and diced

·      ½ a package of Ploughgate cultured butter (½ a cup)

 

From the pantry:

·      3 cups + 2 tbsp of flour

·      Ice water

·      Cinnamon, to taste

·      1 tbsp sugar

 

Directions

Crust:

1.     Two things to keep in mind while making crust are to keep everything cold, and to avoid overworking the dough.

2.     In a mixing bowl, combine two cups of flour and 1 tbs cinnamon (or other spices). If you are using butter from another producer that is unsalted, be sure to add a teaspoon or so of salt to your creation.

3.     Remove butter from the refrigerator (it must be cold!) and cut half the package into small ¼ inch cubes.

4.     Add butter to flour mixture and using a pastry cutter or fork, quickly work the butter into the dough until no large chunks remain.

5.     1 spoonful at a time, sprinkle in the ice water. Use just enough so that the dough begins to clump together and be formed into a ball, but no more.

6.     Chill the dough - preferably for 2 hours and up to two days.

 

Filling:

1.     Place cubed apples in a bowl.

2.     Mix with 2 tbsp of flour to create even coverage over all apples.

3.     Add cinnamon and sugar. Mix to combine.

 

Pies:

1.     Preheat the oven to 375 F.

2.     Prep your area - sprinkle flour on a clean counter space. Have about a ½ cup of flour on hand to help you deal with sticky dough. Bring out a baking sheet and place it nearby so you have a place for your final product. Grab a small glass of water, to help you close up the edges of the pies.

3.     Take out your dough and roll it out on the floured surface. Apply more flour as necessary to counter and rolling pin to keep dough from sticking. Roll out until dough is under ⅛ inch thick.

4.     Cut out 4-5 inch diameter circles from the dough. You can form a ball with the scraps, roll it out again and create more circles until you’ve used up all the dough.

5.     Place a handful of apples on each circle. Cover with another circle of dough and crimp or seal edges with a fork. If you are having trouble getting the edges to stick, use a pastry brush or your fingers to wet them with cool water, then seal them.

6.     Poke a couple of holes in the top of each pie to let steam out.

7.     Brush lightly with an egg wash. (Optional)

8.     Place finished pies on the baking pan, and bake for 12-15 minutes, or until pies are golden brown.

Beet & Feta Sandwich with Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Main Dish | Diet: Omnivore - Vegetarian

Ingredients

From your basket:

  • 1 medium beet, peeled and sliced into rounds approximately 1/4 in thick

  • ¼ cup pea shoots

  • Feta

  • 2 slices Waitsfield Common bread

From your basket:

  • olive oil or another oil for roasting beets

  • salt and pepper

  

Directions

1.     Toss beets with oil, salt, and pepper, then roast at 400˚F for 20-25 minutes, flipping halfway through.

2.     Before turning oven off, toast bread directly on rack for 1-2 minutes.

3.     Place beets on one slice of bread, covered by a layer of pea shoots, and sliced feta.

4.     Top with the other slice of bread and cut in half. Enjoy! 

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Roasted Beet and Carrot Salad with Feta and Pea Shoots

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Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type:  Salad | Diet: VegetarianOmnivore - GF

Ingredients

From your basket:

·      3 Carrots, quartered  

·      Beets, sliced into strips

·      Feta

·      Pea shoots

 

From the pantry:

·      Salt & Pepper

·      Olive oil

·      Balsamic vinegar

 

Directions

1.     Preheat oven to 400˚F.

2.     Place veggies on baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 25 minutes, flipping half way.

4.     Place on a serving dish. Drizzle with balsamic. Crumble feta over top, and finally garnish with pea shoots. 

Carrot and Watermelon Radish Salad

carrot and watermelon radish coleslaw

This colorful carrot and watermelon salad is fresh and simple! Enjoy this side dish alongside some baked salmon or our squash quesadilla recipe also featured this week.

carrot and watermelon radish salad

INGREDIENTS

  • 2-3 large carrots

  • 1-2 watermelon radishes

  • 1/4 of a red cabbage

  • 1 tbsp oil (we used olive)

  • 2 tbsp rice wine vinegar

  • 1 tbsp maple syrup

  • 1 clove garlic

  • 1 tsp dried ginger

  • Pinch of salt and pepper

DIRECTIONS

  1. Cut carrots and watermelon radish thinly in matchsticks. Cut the red cabbage into thin slices as well

  2. Make the dressing by combining the oil, vinegar, maple syrup, garlic, ginger, salt, and pepper and combine

  3. Pour the dressing over the carrots and watermelon radish, toss to combine, and serve

Braised Red Cabbage and Apples

braised red cabbage and apples with sausage

This braised cabbage recipe is a great way to use up that cabbage in this week's basket! Serve alongside sausage or on top of a grain if you want an even more filling meal.

INGREDIENTS

  • Red cabbage

  • 1 small onion

  • 2-3 small apples

  • 1 tbsp butter

  • 3 tbsp apple cider vinegar

  • 4 tsp sugar

  • 1/2 cup water

DIRECTIONS

  1. Shred the red cabbage. Then, dice the onion and cut the apple into thin slices

  2. Heat a pan over medium heat and melt the butter in the pan. Add the onion and apple and cook for 4-6 minutes

  3. Then, add the shredded cabbage, plus a pinch of salt and pepper

  4. Add the vinegar, sugar, and water. Bring to a boil, then simmer for 20-25 minutes

  5. Plate the cabbage and sausage together and serve immediately

Grain Bowl with Beets, Apples, and Feta

grain bowl with beets, apples, and feta

This grain bowl is quick to make and great for leftovers! Double our recipe and enjoy all throughout the week. Add an egg, chicken, or tofu to make this dish extra filling.

INGREDIENTS

  • 1/2 cup quinoa + 1 cup water or broth

  • 3-4 beets

  • 1-2 apples

  • Crumbles of feta

  • Braising greens

  • 1 small onion

Maple vinegar dressing

  • 2 tbsp red wine vinegar

  • 2 tbsp oil (we used olive)

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup

  • Pinch of salt and pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F

  2. Peel and cut beets into thin slices

  3. Toss with oil and any herbs you have on hand, making sure beets are evenly coated. Roast for 20-25 minutes

  4. In the meantime, cook the quinoa. Set aside once done

  5. While the quinoa is cooking, dice a small onion. Heat a pan over low-medium heat and drizzle oil into the pan. Put the onion and greens into the pan and cook until the greens are wilted and the onions are soft

  6. Make the dressing by putting the red wine vinegar, oil, dijon mustard, maple syrup, salt, and pepper into a small bowl and whisk together

  7. Cut the apples into small chunks and crumble the feta into small pieces.

  8. To assemble, mix the quinoa, greens, roasted beets, apple, and feta together in one bowl. Drizzle the dressing over, mix, and serve

Vibrant Hash Purple Pancakes

Vibrant Hash Purple Pancakes
Vibrant Hash Purple Pancakes with carrots, beets, and potatoes
Vibrant Hash Purple Pancakes with carrots, beets, and potatoes

This technique is a delicious way to enjoy root vegetables as we transition into fall. Plus, they're fun to make! This version uses beets and carrots for a colorful dish. Serve with any meal of the day!

 

INGREDIENTS

  • 3 small carrots

  • 3 small potatoes

  • 3 small beets

  • 2 eggs

  • 1/2 cup flour

  • 1 tsp of garlic powder

  • Pinch of salt and pepper each

  • your preferred cooking oil

DIRECTIONS

  1. Grate carrots, potatoes, and beets into large bowl

  2. Squeeze out excess moisture into separate bowl or over kitchen sink with strainer, hand towel, or cheese cloth. Thoroughly squeezing out the moisture is what will help make your finished pancakes crispy and chewy

  3. Crack eggs into bowl and mix

  4. Add flour, salt, pepper, and garlic powder into mixture and incorporate with hands until you can start to form patties. Add more flour in small amounts if mixture is still too wet

  5. Heat pan over medium-high heat and coat generously with olive oil

  6. Form patties with mixture and place into hot pan

  7. Flip when crisp and browned

  8. These are best served hot!

 

NOTES AND TIPS

  • Serve at breakfast for brunch with scrambled eggs

  • Serve for lunch or dinner with a few different dipping sauces, like yogurt, applesauce, or hummus

Feel free to substitute flour with a gluten free variety - we used rice flour

Coat pan with more oil after every batch of hash pancakes to ensure each one gets crispy