This time of year, I run into two cooking woes. 1) What to make when I'm too tired and lazy to chop and prep and use every one of my pots and pants, and 2) what's a quick and easy bite to make/bring to one of the many holiday parties popping up on my calendar? This quick, easy, farm-fresh dish is the perfect solution to both! It takes 10 minutes, makes very little mess, and is an absolute crowd-pleaser! Enter: The Pawlet & Honey Crostini. During my Saturday shopping excursion at McCarren Park in Brooklyn for my Honey Roasted Carrots, I picked up a few additional items for my crostini. From Vermont's Consider Bardwell Farm, I perused a variety of delicious cow and goat cheeses. I was specifically searching for something that was soft and easy to melt, so I was directed to the "Meltlet" cheese, which is a version of their Pawlet. It was nutty and mild and perfect for a sweet and savory recipe. I bought 1/4lb ($5). I picked up a fresh baguette ($3) from New Jersey's Baker's Bounty. The outside felt nice and crusty, but the inside was soft and pillowy. The perfect type of bread for a crostini! The honey, which I picked up for my Honey Roasted Carrots last week, came from Nature's Way ($6.25/honeybear). There's something about fresh cheese that brings on an unstoppable craving for wine, am I right? Luckily, Borghese Vineyard was set up just across from the cheese stand, so I made my way over to pick my poison :). They had so many delicious bottles straight from their Long Island vineyard, but I settled on an easy-drinking red wine, the Petit Chateau ($17). Time to head home and assemble my delicious and festive treats! Here's how
This time of year, I run into two cooking woes. 1) What to make when I’m too tired and lazy to chop and prep and use every one of my pots and pants, and 2) what’s a quick and easy bite to make/bring to one of the many holiday parties popping up on my calendar? This quick, easy, farm-fresh dish is the perfect solution to both! It takes 10 minutes, makes very little mess, and
I don't know about you, but with the holidays creeping closer and closer, I've got dessert on my brain! After my plentiful and autumnal shopping trip to the Union Square Greenmarket last week (check out the Overnight Oats post for all the details), my pantry and fridge were still spilling over with Breezy Hill Orchard apples and cranberries and Greenmarket Grains Project rolled oats. So I created a "part 2 recipe" from those leftover ingredients. A good tip to remember when shopping fresh and local at your neighborhood markets: one of the easiest ways to save money and reduce waste is to come up with multiple recipes from the same ingredients! This time I was totally inspired to make one of my all-time favorite treats: Cranberry Apple Crisp. It's gooey and delicious on the inside, crisp and buttery on the top, and those sweet apples and tart cranberries make the most perfect fall dessert...or breakfast, :). It's quick and easy to make and if you're somewhat baking-adverse (like myself), this takes way less precision than other technical baking. It's a great place to start, especially to gear up for all the baked goods, sweets and treats that are so fun to make (and eat) this time of year! Here's how I made it: INGREDIENTS: 1/2 C rolled oats 1/2 C + 3 tbsp all purpose flour, divided 1/2 C brown sugar (light or dark) 1/2 tsp ground cinnamon 1/4 tsp kosher salt 1/4 tsp ground ginger 1 stick butter, chilled and diced into small cubes 1/4 C granulated sugar Zest and juice of 1 lemon 4 apples, cored and sliced thin (I used a combo of Jonah Gold and Mutsu) 1 C fresh cranberries (or frozen, thawed) INSTRUCTIONS: Preheat over to 375F. In a mixing bowl, combine sliced apples,
I don’t know about you, but with the holidays creeping closer and closer, I’ve got dessert on my brain! After my plentiful and autumnal shopping trip to the Union Square Greenmarket last week (check out the Overnight Oats post for all the details), my pantry and fridge were still spilling over with Breezy Hill Orchard apples and cranberries and Greenmarket Grains Project rolled oats. So I created a “part 2 recipe” from those leftover ingredients. A
