October 12, 2016
Pumpkin Pie Overnight Oats
Via ambitiouskitchen.com
Ingredients:
- 1/4 cup plain nonfat greek yogurt (or use vanilla!)
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup pumpkin puree
- 1 tablespoon pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup BetterOats Old-Fashioned Oats
- 2 teaspoons chia seeds
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
Directions:
In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined. Stir in oats, chia seeds and spices. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.
Click here to view the full recipe.
Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!
October 5, 2016
Lemon Basil Spaghetti With Almonds
Via gimmesomeoven.com
Ingredients:
- 1 cup whole Almonds, roughly chopped
- 12 ounces uncooked spaghetti (or any pasta shape)
- 3 tablespoons olive oil or butter
- 6 cloves garlic, peeled and thinly-sliced
- 2 tablespoons freshly-squeezed lemon juice
- 1 cup julienned or roughly-chopped fresh basil leaves, loosely-packed
- recommended toppings:freshly-grated Parmesan and lemon zest
Directions:
- Heat oven to 350°F. Scatter the chopped almonds in an even layer on a baking sheet. Bake for 6-9 minutes, or until the almonds are lightly-toasted and fragrant. Remove from the oven and set aside.
- Meanwhile, heat a large stockpot of generously-salted water, then add the spaghetti and cook it al dente according to package directions. Drain and set aside.
- Meanwhile, as the pasta water is cooking, heat olive oil (or butter) in a separate saute pan over medium-high heat. Add the garlic and saute for 2-4 minutes or until lightly-golden and fragrant. Remove from heat and stir in the lemon juice and toasted almonds. Set aside.
Click here to view the full recipe.
Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!
September 28, 2016
Deep Dish Apple Crumble Pie
Via minimalistbaker.com
Ingredients:
For the pie crust (yields 1, 10″ crust)
- 1 heaping cup unbleached all purpose (sub up to half with whole wheat pastry flour)
-
1/2 teaspoon salt
- 6 Tbsp cold butter (non-dairy for vegan)
- 3-6 Tablespoons cold water
For the filling:
- 7 apples, cored, peeled and sliced (a mix of sweet and tart)
- scant 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 Tbsp flour
- 1 Tbsp butter (non-dairy for vegan, such as Earth Balance)
For the crumble topping:
- 1 cup rolled oats
- 1/2 cup almond meal
- 1/2 cup roughly chopped pecans (or just do 1 cup almond meal)
- 1/3 cup packed light brown sugar
- pinch sea salt
- 4 Tbsp cold butter (non-dairy for vegan), or sub olive oil
Click here for the view the full recipe.
Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!
September 20, 2016
Smash-And-Toss Roasted Potato Salad
Via 101cookbooks.com
Ingredients:
1 pound small potatoes, smaller is better
1 1/2 cups cooked lentils, room temperature
3 tablespoons chopped sun-dried tomatoes (oil packed)
2 tablespoons oil from sun-dried tomato jar
1 tablespoon pickled sushi ginger
1/2 teaspoon fine grain sea salt
2 cloves garlic, smashed and chopped
5 scallions, chopped
Juice of half a lemon, or to taste
1/3 cup toasted, sliced almonds
a handful of basil, slivered
basil flowers, to finish
Directions:
Heat oven to 425F. Rinse the potatoes, and pat dry with a clean dish towel, absorbing as much extra water as possible. Place the potatoes on a baking sheet and sprinkle with a bit of salt. Roast until well-cooked through – you want them to be fully cooked, fluffy and tender. Remove from the oven, wait five minutes, take a fork, and press about half of the potatoes. You want to smash the potatoes, while still having them retain some structure.
Click here to view the full recipe.
Psst! If you make this recipe, be sure to snap a photo and hashtag it #farmfreshpa. We’d love to see what you cook!