Vermont Apple Clafouti Print Serves: 6 A rustic French dessert traditionally made with fresh cherries, this is one of those easy breakfast dishes that was a special favorite at my daughter’s sleep-over parties when growing up. Very versatile: use whatever fruit or berry is in season. You won’t have leftovers with this recipe. Ingredients
- 2 apples, peeled, cored and thinly sliced (use any fruit or berries)
- 8 Tbsp butter
- 1 cup granulated sugar
- 1 tsp cinnamon
- 3 eggs
- 1 cup of half & half (or cream, milk, or a combination)
- 1 tsp vanilla extract
- ⅔ cup flour
- ½ tsp salt
- powdered sugar to sift over top before serving
Farmers To You Ingredients:
Other Fresh and Pantry Ingredients:
- granulated sugar
- vanilla extract
- confectioner's sugar
- Preheat oven to 400 degrees.
Posted in Recipes Also tagged apples, baked, berries, breakfast, cream, dessert, eggs, fall, meal baskets, spring, sweet
Spring Salad with Feta and Apricots Print Serves: 6 A satisfying spring salad combining the sweetness of apricots with the tang of fresh mustard greens and the saltiness of feta. To make it a filling, one-dish meal, add hard boiled eggs or cooked meat or tofu and serve with a loaf of delicious, fresh bread. This could not be more simple! Ingredients
- Organic green leaf/red leaf lettuce
- Organic spinach
- Red giant organic mustard
- Goat feta
- Dried apricots
Farmers to You Ingredients:
Other Fresh or Pantry Ingredients:
- olive oil
- seasoned rice vinegar
- Dijon mustard
- black pepper
- No need to measure your ingredients: just determine how much you think your family will eat at one sitting and let that be your guide.
Cider-poached apples are just the thing when you don’t have time to make a full-on pie. They cook up quickly and fragrantly and may be enjoyed numerous ways. Spoon on some yogurt, sprinkle with walnuts or granola and call it breakfast. Serve with a scoop of ice cream and drizzle with the apple cider syrup and you have dessert. Serve alongside roast pork or chicken or even grilled sausages for an amazing side. You may also add all sorts of fun things to the poaching liquid: cloves, orange peel, lemon peel, a vanilla bean, star anise, grated nutmeg, cardamom, etc…
CIDER POACHED APPLES
- 3 cups apple cider
- 1/3 cup brown sugar
- 1 cinnamon stick
- 6 cooking apples, peeled and cored from the bottom and rubbed with 1/2 lemon to keep from browning
- 1/2 lemon
Combine cider, brown sugar and cinnamon stick in a large heavy saucepan over medium heat.
Hi, I’m Mia. I am a Farmers To You customer, and a blogger whose focus is on infusing families with plant-based, homemade foods. I will be showing up here a few times a month to share how I am using Farmers to You ingredients, as well as some tips, tricks and mindset tweaks that I have used to cook from scratch, menu plan, make space for family dinners, and more.
So today, let’s talk muffins….
When I first got into this whole notion of plant-based foods and raw food, I was not the cook in the house – in fact I was far from it!
Snappy and crisp Screamin’ Ridge radishes paired with Pete’s delicate and tender shoots and Willow Moon Farm’s salty goat feta – yum! That combo alone would be great, but I impulsively threw in some chopped dates for a smidge of sweet & chewy, and toasted pepitas (pumpkin seeds) for an extra crunch. I used what my son calls the “good” dressing on this, but really most any vinaigrette would work.
Spring Shoot, Radish and Feta Salad Print Serves: 2-3 Ingredients