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November 10th 2017
E1
Lemon-Roasted Chicken with Spicy Zucchini and Spinach
http://www.womansday.com/food-recipes/food-drinks/recipes/a12238/lemon-roasted-chicken-spicy-zucchini-spinach-recipe-wdy0913/    
"Drizzling bright, zesty lemon oil over meat, vegetables, or pasta is an easy flavor boost. My recipe takes an ordinary olive oil and
adds zing for a fraction of the cost of a 'gourmet' flavored oil," says Carla Hall.
TOTAL TIME: 0:40
PREP: 0:25
LEVEL: MODERATE
YIELD: 4 SERVINGS
SERVES: 4
Ingredients
•        4 Chicken Legs
•        3 tbsp. lemon oil (recipe below)
•        1 tbsp. fresh thyme leaves
•        kosher salt
•        Pepper
•        8 clove garlic
•        4 small zucchini
•        2 c. baby spinach
•        ½ tsp. crushed red pepper flakes

Lemon Oil
•        1 lemon
•        ½ c. olive oil

Directions
1.        Heat oven to 425 degrees F. Place the chicken legs on a large rimmed baking sheet. Brush the chicken with 2 tablespoons
lemon oil and sprinkle with the thyme and 1/2 teaspoon each salt and pepper.
2.        Scatter the garlic around the chicken legs and roast until the chicken is golden brown and cooked through, 25 to 30 minutes.
3.        Meanwhile, heat the remaining 1 tablespoon lemon oil in a large skillet over medium heat. Cook the zucchini, cut-side down,
covered, until golden brown and just tender, 4 to 6 minutes. Transfer to a cutting board and cut crosswise into 3/4-inch-thick pieces.
4.        Return the zucchini to the pan and toss with the spinach, red pepper, and 1/4 teaspoon salt. Serve with the chicken.
5.        To make lemon oil: In a blender, purée lemon with olive oil until smooth. Strain the oil and discard the pulp. Refrigerate for up to
2 weeks. Makes 1/2 cup.





Sautéed Spinach, Yellow Squash, Thyme, and Onions
http://thymeforcooking.com/recipe/vegetable/courgette_spinach.php  
Total time: 20 minutes
I used a yellow squash and, coupled with the bright green spinach, it made a very pretty side dish.
Ingredients:   
•        1 small yellow squash (courgette) - about 1 1/2 cups shredded but no need to be precise
•        1 small onion or shallot
•        1 clove garlic
•        3oz (90gr) fresh spinach
•        1 tbs olive oil
•        1 tbs fresh snipped oregano    substitute 1 tsp dried
•        1 tbs fresh snipped thyme       substitute 1 tsp dried
•        2 tbs chicken stock
Instructions
•        Slice onion and mince garlic.  
•        Shred squash
•        Remove thick stems from spinach and cut into strips: put the spinach leaves together in one hand and snip with a scissors.   
•        Heat oil in medium, nonstick skillet over medium-high heat.  
•        Add onion and sauté until golden.   
•        Turn heat to medium, add squash and garlic, continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon.  
•        Add spinach and chicken stock.  Sauté just until spinach wilts.  
•        Remove and serve.


E2
ONE-POT SPINACH DAL
http://makingthymeforhealth.com/one-pot-spinach-dal/   
YIELD: 4 BOWLS
PREP TIME: 15
COOK TIME: 40
TOTAL TIME: 55

INGREDIENTS:
•        3 tablespoons high heat oil
•        1 teaspoon cumin seeds
•        1 teaspoon mustard seeds
•        1 yellow onion, diced
•        2 jalapeños, cored and diced
•        2-inches fresh ginger, peeled and minced
•        3 garlic cloves, minced
•        1 teaspoon turmeric
•        1/2 teaspoon coriander
•        1/4 teaspoon cayenne
•        1 teaspoon salt
•        1 (15 ounce) can of diced tomatoes, drained
•        1 cup yellow split peas, soaked in water*
•        3 and 1/2 cups water
•        10 ounces spinach leaves, roughly chopped
•        fresh cilantro for topping
•        whole grain naan and brown basmati rice for serving
DIRECTIONS:
In a large pot, warm the oil over medium-high heat. Being careful to stand back as the oil will likely splatter, add the cumin and
mustard seeds and allow to cook until they start to crackle and change color, for 10-15 seconds.
Add the diced onion, jalapenos, fresh ginger, and garlic along with the turmeric, coriander, cayenne and salt then stir together. Pour
in the drained diced tomatoes and continue to cook over medium-high heat until they start to break down, for about 10 minutes. Mash
them with the back of a spoon until they are macerated.
Stir in the presoaked split peas with 3 and 1/2 cups water then bring to a boil. Reduce to a low boil and allow to cook until the peas are
soft enough to mash, for about 30 minutes. This may take longer depending on how old the peas are. Add more hot water as needed
until they are thoroughly cooked. Use a spoon or a whisk to mash the peas.
Add the spinach to the pot and cook until it starts to wilt, for about 5 minutes. Serve warm with whole grain naan, brown basmati rice,
and fresh cilantro then enjoy!
*Pick out any hard pieces then soak the peas in a large bowl covered with a few inches of water for at least 2 hours or up to overnight.
Drain and rinse before adding to the pot.
You can skip soaking the peas if you would like to make this in the slow cooker. Start by cooking the vegetables with the spices and
oil as directed (thru step 2). Add the vegetables to the slow cooker along with the peas + 4 and 1/2 cups water, then cook on high for 4
hours. You may need to a little more hot water if it’s too thick. Stir in the spinach at least 20 minutes before eating (while the dal is still
warm) so that it has time to wilt.
Leftovers can be stored in an airtight container for up to 4 days. To freeze, allow it cool to room temperature first then store in a
freezer-safe container. Defrost for several hours before reheating on the stove top or in the microwave. If it’s too thick, add a little
more water.


Oven-Roasted Asparagus With Thyme
http://www.myrecipes.com/recipe/oven-roasted-asparagus-with-thyme  
Yield  4 servings
Ingredients
•        1 1/2 pounds asparagus spears
•        1 large garlic clove, halved
•        2 teaspoons olive oil
•        1/2 teaspoon salt
•        1/4 teaspoon dried thyme
•        1/4 teaspoon freshly ground pepper
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside.
Step 3
Rub cut sides of garlic over a 13 x 9-inch baking dish; place garlic in dish. Add asparagus; drizzle with oil. Sprinkle asparagus with salt,
thyme, and pepper; toss gently. Bake at 400° for 20 minutes, stirring once.



E3
Asparagus, Spinach and Lemon Risotto
https://www.annabel-langbein.com/recipes/asparagus-spinach--lemon-risotto/327/
This risotto makes a lovely vegetarian meal, side dish or starter. When asparagus is not in season use broccoli or beans.
watch video


Annabel Langbein Media
Prep time:   10 mins
Cook time:  25 mins
Serves:  4-5 as a vegetarian meal or 6-8 as a side dish or first course
•        2 tbsp butter
•        1 medium onion, finely diced
•        2 cloves garlic, crushed
•        1 cup risotto rice, eg arborio
•        ½ cup white wine
•        4 cups hot vegetable stock
•        1 tsp salt
•        ground black pepper
•        finely grated zest of ½ a lemon
•        1 tsp thyme leaves
•        about 20 spears of asparagus, tough ends snapped off and discarded, spears cut into 3-4cm lengths
•        1 large bunch rocket or spinach, tough stems removed
•        1 cup shelled broad beans (optional)
•        1 packed cup (80g) grated parmesan
•        ½ cup toasted sliced almonds
•        1-2 tsp lemon juice, to taste
Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes. Add rice, stirring over heat for a minute or two
until it starts to toast a little. Stir in wine and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and thyme.
Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid occasionally to stir. If mixture looks at all dry at this
point add a little water – it should be very sloppy. Stir in asparagus, cover and cook another 3 minutes. The rice should be just tender
and creamy. Stir in rocket or spinach, optional broad beans and most of the parmesan and almonds. Just before serving add lemon
juice and adjust seasonings to taste. Serve sprinkled with remaining parmesan and almonds.







Rustic Apple Tart (no Sugar added)
https://www.sagefruit.com/recipes/apple-recipes/sugar-free-rustic-apple-tart/

The secret to this perfect apple tart is to using Granny Smith apples for the tart crisp flavor and Golden Delicious apples for the
sweetness!  
Makes 2 – 12 inch Tarts
Preheat oven to 425 degrees


Tart Filling Ingredients:
•        4 peeled, cored and sliced Granny Smith Apples
•        4 peeled, cored and sliced Golden Delicious Apples
•        2 -12 oz. cans of frozen apple juice concentrate
•        1-teaspoon ground cinnamon
•        3 Tablespoons cornstarch
•        1-½ cups of cold water



Filling Instructions:
Place sliced apples in a large bowl and set aside.
In a medium size saucepan add apple juice concentrate and bring to a boil.  Add ½ the sliced apples to the hot juice and let cook until
tender but still holding their shape (about 4 minutes).  With a slotted spoon remove the cooked apples from the juice and add the rest
of the sliced apples to the hot juice and repeat the 4-minute cooking time.  Remove the second batch of cooked apples and place all
the cooked apples in a bowl, and toss cooked apples with cinnamon, set aside apples.
Continue to bring the hot juice to a boil over medium heat on the stove.
In a small bowl mix three tablespoons of cornstarch and 1-½ cups of cold water together.  Stir with a spoon until cornstarch is
dissolved and the mixture looks like milk.
Add cornstarch mixture to the hot juice on the stove and stir.  Bring the mixture to a boil and continue stirring until the juice is thick
and transparent (it should look like a shiny glaze).
Remove apple glaze from the stove and pour over cooked apples.  Set aside while making the tart crust.
Crust Ingredients:
•        3 cups all purpose flour
•        1-½ cups of butter flavored Crisco shortening
•        ¼ teaspoon of salt
•        2/3-cup flour
•        hot water
Crust Instructions:
In a large mixing bowl add flour, salt and Crisco.  Cut the Crisco into the flour using two knives. Dough should be crumbly.  In a small
bowl mix 2/3 cups of flour with enough hot water to resemble smooth Cream of Wheat.   Pour water-flour mixture into the flour and
shortening and using a fork stir to form a soft ball.  Divide dough into two smooth balls.
On a floured board and with a floured rolling pin, roll dough out to form two 16-inch circles (the edges will be ragged).  Place rolled
out dough rounds inside two 10-12 inch pie or tart pans (allow the excess dough to hang over the pie pan rim).
Place half of the apple mixture onto each crust and fold excess crust over filling.  For a shiny crust brush the unbaked crust with a
little milk.
Place tarts on a foil lined baking sheet and place in a hot 425-degree oven.  Bake tarts for 45 minutes or until crust is a golden brown
and the filling is bubbling.



APPLE, ORANGE, AND PINEAPPLE GREEN SMOOTHIE
https://www.mylatinatable.com/apple-orange-and-pineapple-green-smoothie/

Ingredients
•        1 1/2 sticks of celery
•        1 carrot, sliced
•        1/2 cucumber, sliced
•        1/4 green apple
•        2 fresh pineapple rings
•        1 cup of orange juice
•        1/4 cup of ice
•        1 small piece of ginger
•        1/2 cup of spinach leaves
•        1/2 cup of water
Instructions
•        Put all of the ingredients in a blender and blend until it reaches your desired texture. Add more water if necessary.
•        Drink immediately, or refrigerate in a completely sealed container for later.
Notes
To freeze the fruits and vegetables, cut them up and mix them up in a large bowl. Then separate them into individual bags and freeze.
When ready to use, blend with water and orange juice and you will not need any ice.









How to Make Thyme Tea
http://www.mariaushakova.com/2017/08/how-to-make-thyme-tea/

Thyme is a popular herb used as a seasoning in cooking. It adds a wonderful mild flavor to meat, chicken, fish, vegetables, and salads.
But did you know that you can also make thyme tea? Thyme tea is not only delicious, it also has antifungal, antiviral, and preservative
properties.

Fresh thyme keeps very well in the fridge and it’s also very easy to dry it. Just spread fresh thyme on a flat surface and leave it for a
couple of days. Once it has dried, transfer it to a jar.

I make sure I always have some dried thyme on hand during winter time because thyme tea helps to relieve cold symptoms and
especially cough. There are quite a few studies that confirm the beneficial effects of thyme so it’s great to have it handy during flu
season.

How to make thyme tea:
Thyme tea is delicious, soothing, and comforting. It also has antifungal and antiviral properties. Learn how to make thyme tea using
fresh or dried thyme.
Thyme tea tastes great on its own and you can also add a slice of ginger, lemon, and a little bit of honey to the tea.
Cold thyme tea can be infused with different fruits. Just add some apple or peach slices to the cold thyme tea for a refreshing drink.
Makes: 1 tea cup
Ingredients:
•        3 sprigs of fresh thyme ( or 2 sprigs of dried thyme)
•        1 1/2 cup boiling water
Instructions:
1.        Place the thyme sprigs into a tea cup. Pour about 1 1/2 cup boiling water, cover, and let it steep for about 5 minutes. Remove
the sprigs before drinking.











Pumpkin Puree (for savory dishes and deserts)

Prep Time: 45 Minutes
Difficulty: Easy
Cook Time: 45 Minutes
Servings: 6 Servings


Ingredients
2 whole Small Pumpkins

Instructions
Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the
center. You don't have to be too thorough with this.

Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of
seeds and pulp.

Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until
pumpkin is fork-tender. They should be nice and light golden brown when done.

Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at
a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato
ricer, or process it through a food mill.

Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed
moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the
liquid.)

Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.

To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening
remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you
need them.



SIMPLE PUMPKIN SOUP
https://minimalistbaker.com/simple-pumpkin-soup/#_a5y_p=2741230


Prep time 15 mins
Cook time 1 hour
Total time 1 hour 15 mins

A simple, 7-ingredient pumpkin soup that's savory and made completely from scratch! Healthy, satisfying, and perfect for chillier
weather.
Author: Minimalist Baker
Recipe type: Soup, Entrée, Side
Cuisine: Vegan, Gluten-Free
Serves: 3-4
Ingredients
SOUP
•        2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
•        2 shallots, diced (~1/4 cup or 40 g)
•        3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
•        2 cups (480 ml) vegetable broth
•        1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
•        2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
•        1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

GARLIC KALE SESAME TOPPING (optional)
•        1 cup (67 g) roughly chopped kale
•        1 large garlic clove, minced
•        2 Tbsp (18 g) raw sesame seeds
•        1 Tbsp (15 ml) olive oil
•        pinch salt
Instructions
1.        Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2.        Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the
seeds and strings (see notes for a link to roasting seeds).
3.        Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin.
Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.

4.        To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned
and translucent. Turn down heat if cooking too quickly.
5.        Add remaining ingredients, including the pumpkin, and bring to a simmer.
6.        Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top
of the lid before mixing to avoid any accidents. Pour mixture back into pot.
7.        Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-
Sesame topping.

8.        For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently
until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
9.        To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch
of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set
aside for topping soup.
10.        Recipe serves 3-4. Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.








Fresh Pumpkin Pie
http://www.pumpkinpatchesandmore.org/homemadepumpkinpie.php
Steps 1 - 8: How to make your fresh pumpkin puree (see recipe above)
Step 9 - Make the pie crust
Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy.  A flaky crust is
easy to make!
It is also time to start preheating the oven.  Turn it on and set it to 425 F (210 C, for those in Europe)


Directions for Making a Flakey Pie Crust - Easily!
Ingredients and Equipment
•        1.5 cups flour - plain flour, not self-rising.  I use whole wheat flour, fresh ground at the store while I wait. You'll notice the darker
color of the crust in the photos, since it is whole wheat.
•        1/3 cup cold water - cold is the key!
•        3/4 to 1 cup CHILLED vegetable shortening - I use the trans-fat free version of Crisco, you may prefer butter or margarine. It's
always a controversial subject as to which fat is the least unhealthy: natural butter, or a man-made alternative.        Note that until
recently, Crisco shortening contained a lot of trans fats. They now have a new version, in a green can, that has 0 grams of trans fats. If
you are the UK, there is something called Trex vegetable fat in the refrigerated section of the supermarket near the butter. I'm told it a
good substitute for Crisco.
Recipe and Directions
Step 1 - Mix the ingredients
Mix the flour and shortening first.
       


     Step 2 - Mix and add water as needed
then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so
add the water slowly, mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
Step 3 - Roll out the dough
I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)         
     Roll it out to an even thickness, and just an inch or two wider than your pie pan.  My crusts are about 1/8 inch thick.  If the dough
has warmed up to room temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!


Step 4 - Put in the pie pan and shape!
Place the dough into the pie pan.  Don't worry if it breaks.  You can easily fix that.         
     Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it
and pop it into the oven!

Step 10 - Mix the pie contents
All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of
cooked, mashed pumpkin. The right amount of ingredients for this is as follows:
     1 cup sugar
     1.5 teaspoon ground cinnamon
     1 teaspoon ground cloves
     1 teaspoon ground allspice
     one half teaspoon ground ginger
     one half teaspoon salt (optional, I don't use any)
     4 large eggs
     3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
     1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Mix well using a hand blender or mixer.
Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a
heavy, more dense pie, use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5)
Step 11 - Pour into the pie crust
I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
Don't be surprised if the mixture is very runny!  It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is
brown because I used whole wheat flour! Tastes the same but is healthier.
TIP: What do you do if you end up with more filling than will fit in your pie crust(s)?  Easy!  Of course, you can make another, smaller pie
crust and fill a small pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the
photo at right), and pour the extra filling in.. then bake it.  It will be a crustless pumpkin pie that kids especially love!
Step 12 - Bake the pie
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes,
until a clean knife inserted into the center comes out clean.
Here is the finished pie, right out of the oven:
I use a blunt table knife to test the pie.  The one at left has already been stuck in the pie, and you see it comes out pretty clean, when
the pie is done.
Step 13 - Cool the pie
And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!
1 bunch of collards or kale, stemmed removed, chopped into 1-inch pieces [*see Debbie's note, at
end of recipe]
1/2 bunch green onions, thinly sliced
2 cloves garlic
1 lemon, juiced
1/2 C tahini
1/2 C leftover cooking water (from cooking the greens)
sea salt to taste

Prepare the greens [*ditto]
1. Fill a medium pot wit enough water to go up about 1 inch up the sides of the pot. Bring to a light
boil.
2. Add the collards/kale and simmer for about 5 minutes, until tender.
3. Remove collards/kale from the pot with tongs or slotted spoon and place in bowl of ice water.
Reserve the cooking liquid for the sauce.
4. Remove the greens from the ice bath and blot with a towel to dry.
5. Transfer the greens to a large bowl and add the onions, reserving some for the garnish.

Prepare the dressing
1. Combine garlic, lemon juice, tahini, cooking water in a blender and blend until smooth and
creamy. Season to taste with sea salt.
2. Toss with the greens and garnish with the extra onions.

[*Debbie's note: an easy way to remove greens from stems is to hold the stem in one hand and
strrrip the greens off with the other. Very fast, easy and satisfying! Now you have a pile of stem-
less greens, which you can either chop before cooking, as Rebecca describes, or do it the way I do
in my "hot salad" recipe (which is mentioned in several places in the recipe database), i.e. cook
whole leaves in the water first, THEN drain and chop. Less muss, less fuss! ;-) Debbie]



CREAMY VEGETABLE POT PIE
Yield: one 9-inch pie

One 9-inch pie shell of choice, unbaked
1/2 cup brown rice flour or flour of choice
1 tablespoon minced thyme
1/2 teaspoon sea salt, more to taste
1/8 teaspoon fresh grated nutmeg
1/2 teaspoon white pepper (can substitute fresh cracked black pepper), to taste
1/2 cup diced celery
1 medium onion, small dice
1 leek cut into 1/2 moon slices
1 cup diced carrots (or winter squash -I like to mix them)
1 cup Romanesco cauliflower florets
1 cup Crimini mushrooms, quartered
1 cup peas, frozen and thawed or fresh
4 cups almond milk
sea salt and pepper to taste

1. Preheat oven to 350 degrees F. Prick the pie shell with a fork several times and bake for 5-10
minutes. Set aside.
2. Heat oil in a medium saute pan over medium heat. Whisk in flour until well combined. Add the
nut milk slowly, stirring constantly. Heat mixture until it bubbles, then turn it down to a simmer and
cook for 10 minutes, or until sauce is thickened. Remove from heat and season with thyme, salt,
and pepper according to taste.
3. In a large heavy-bottom skillet, heat the remaining oil over medium heat. Add celery, onion, and
leek. Saute for 5 minutes, or until onion starts to brown. Add the carrots and cauliflower and
continue cooking for several minutes. Add the mushrooms and peas and cook for 1-2 more
minutes. Once the mushrooms have released their juices, turn off heat. Taste and adjust
seasonings.
4. Pour the sauce over the vegetable mixture and grate in the nutmeg. Stir to combine. Taste and
adjust seasoning with salt and pepper as needed.
5. Pour mixture into pre-baked pie shell and bake uncovered for 25-35 minutes, checking after 20
minutes.


Garden Gazpacho
makes about 4 servings
I have in front of me five cookbooks (Joy of... Dean & Deluca... Field of Greens... Moosewood...
Rolling Prairie...) -- and each one makes Gazpacho differently!  But since I like to compare &
contrast and come up with my own version anyway (I'm sure you'd never get that idea based on
the recipes I come up with!), that's what I've done here for you, keeping in mind what's in our share
boxes this week!  -- debbie
approximately 4 C chopped tomatoes & their juice (feel free to supplement with cherry tomatoes!)
2 medium-sized mild peppers, stem, seeds and membrane removed, coarsely chopped
1 cucumber, peeled and coarsely chopped (remove seeds if you like)
1 small summer squash, coarsely chopped (yes, remove the stem first); a yellow one is nice for
color but not required
1 small onion, red, yellow or white, peeled and coarsely chopped
1 large garlic clove, crushed
approximately 2 tbsp. red wine or champagne vinegar, possibly more
1 tbsp. flavorful olive oil
1 tsp. or so fresh-squeezed lemon or lime juice (optional)
2 tsp. honey (optional)
1 handful of fresh basil leaves (optional)
1 seeded/chopped jalapeno (optional)
Combine all ingredients except vinegar in a food processor and puree. Empty into a bowl and
add/stir in vinegar, a bit at a time, tasting as you go, until the right degree of tartness is reached.
For some reason, I have found it is the vinegar which really gives gazpacho that special 'zing'. But
since everyone's sense of sour is different, it is best to do this as I described. You'll know when it
is right. And of course you'll want to add salt & pepper to taste. When you've got what you like,
refrigerate the soup and chill thoroughly. Serve cold.
The optional ingredients each have their own effect on the soup. Many recipes have honey, but not
all. The lemon or lime juice contributes to that 'zing' I told you about, so if you use it, you'll likely
want to reduce the vinegar, but again, as long as you add the vinegar gradually and taste-check it,
you'll get what you want. I love adding the fresh basil, as it really makes the soup summery and
fragrant. And of course for those of you that like a little 'piquante', a little heat, the addition of the
jalapeno turns the trick.

Garlicky Carrot Salad
3½ C grated carrots
2-3 cloves garlic, peeled and finely chopped
1 bu. Italian parsley, coarsely chopped (~ 1/3 -1/2 C)
½ bu. cilantro, coarsely chopped (~ ¼ C)
1 tsp. fresh oregano, finely chopped
3 tbsp. lime juice
1/3 C extra virgin olive oil
1/2 tsp. salt and fresh ground black pepper to taste

Chop/grate all the ingredients and throw them together. Put them in the fridge to mellow and
combine flavors for about half an hour, then eat! You can add fresh sage, watercress, or any one
of a number of other complementary items.

You can do this salad in my food processor without having to wash the bowl between steps – start
with the garlic and chop fine. Add the parsley, cilantro, oregano, oil, juice, salt, and pepper and
pulse to coarsely chop. Switch to a grater blade and grate the carrots into the same processor
bowl. Transfer everything to a glass bowl, mix to combine, then store in the fridge. Feast!
ARUGULA CAPRESE SALAD WITH KALE PESTO
Ingredients
1 small bunch Tuscan/lacinato kale
2 clove
1/2 cup lightly toasted walnuts
handful fresh basil leaves
1/3 cup fresh grated parmesan cheese
pinch of red pepper flakes
juice of one lemon
3 tablespoons water
1/3 cup extra virgin olive oil
3/4 cup baby tomatoes
8 ounce small mozzarella balls (bocconcini or pearline)
3 cups baby arugula
flaked sea salt, optional
Directions
This will make more kale pesto than you’ll need to dress this salad. It is excellent on eggs, as a
sandwich spread, an alternative to pizza sauce, tossed in with some noodles or as a dip. Baby
tomatoes are up at the farmers market, I love the sweet 100’s, but any ripe baby tomato is just fine
here.
For the kale pesto, bring a large pot of salted water to a boil. Cut the tough stems from the kale
and roughly chop the leaves. Blanch the kale leaves for about 30 seconds, transfer to a strainer
and run cold water over them to stop the cooking. Once the kale is cool, squeeze out the excess
moisture. This should yield about 1 1/2 cups blanched kale.
In a food processor, combine the garlic, walnuts and pulse to chop. Add the kale, basil, parmesan,
red pepper flakes, water, lemon juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the
processor on and drizzle in the olive oil until you get the consistency you like. Thin with a bit more
lemon juice and a splash of water for a more dressing-like consistency. Taste and adjust as
needed.
Slice the baby tomatoes and mozzarella balls in half and collect them in a large mixing bowl. Add a
few spoonfuls of the kale pesto and toss gently to coat, adding desired amount of dressing. Toss
in your arugula, add a pinch of flaky sea salt and serve.
Make ahead tip: The tomatoes and mozzarella can be dressed hours in advance and kept covered
in the fridge, I actually recommend that they marinate in the pesto for better flavor. Just leave the
mix at room temperature for awhile so the pesto dressing will distribute easily. Add arugula just
before serving.
Arugula, Cheese and Tomato Quesadilla
Ingredients
2 cups washed and roughly choppped arugula leaves, tough stems trimmed
2 cups shredded cheese (cheddar, fontina, or a combination)
1 cup chopped tomatoes
1/2 cup chopped scallions
1 can mild green chilies, chopped
1 teaspoon chili powder
1 teaspoon cumin
12 fresh flour tortillas
canola oil
Directions
In a large bowl, combine arugula, cheese, tomatoes, scallions, chilies, chili powder, and cumin.
Place 1/2 cup of the filling between 2 tortillas.
IN a large frying pan,  heat 1 teaspoon canola oil over high heat. Cook quesadilla until the cheese is
melted and both sides are crisp. Repeat procedure, keeping cooked quesadillas in a warm oven,
until all quesadillas are cooked. Slice each into 6 wedges and serve immediately.
Beet and Basil Pesto
Ingredients
3 medium beets, cooked
2 clove
handful fresh basil leaves
handful parmesan cheese
handful toasted walnuts
salt and pepper to taste
Directions
Blend everything together in a food processor. Taste test and add more ingredients if needed.
Slice up a fresh baguette of bread. Top with a healthy spread of pesto, followed by a sprinkling of
goat cheese, and some chopped up basil. Place in the broiler for 1 to 2 minutes. Enjoy!
Cucumber Feta Rolls
Servings
20 pieces
Ingredients
2 cucumbers
6 ounce crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/3 tablespoons finely diced sundried tomatoes or red bell pepper
8-12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, to taste
Directions
Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can
use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel
lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or
sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl,
mash the feta using a fork.
Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a
toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.
Garlic Knots
Dough
1 3/4 cups warm water (115 degrees)
1/4 cup olive oil
1 teaspoon sea salt
1 tablespoon sugar
1 1/2 tablespoons active dry yeast
5 1/2 cups (approximately) all-purpose, unbleached flour
Garlic Coating
1/6 cup olive oil
2 tablespoons unsalted butter
4 clove garlic, finely crushed
1/4 cup finely chopped fresh parsley
sea salt to taste
extra olive oil and flour for making the knots
Directions
Combine water, 1/4c (55g) olive oil, sea salt, sugar, and active dry yeast in a large resealable
container or bowl. Mix to dissolve yeast.
Add flour. Mix to incorporate flour, cover, and set in a warm spot to proof until doubled in volume
(usually 1-3 hrs depending on initial water temp and warmth of proofing area). (A sunny table
outside on a warm summer day is perfect for proofing!)
Chill the dough for a bit (will keep fine in fridge for several days if you want to make the dough
ahead of time) to make it easier to handle (this can be skipped if you don’t have the time) then set
up your knotting station. Put out a large wooden cutting board and oil liberally. Grab a rolling
dowel or pin and oil. Grab a pizza cutter or something similar to slice dough in strips. Put container
of flour within easy reach. Line several sheet pans with parchment paper or silpats and place
within easy reach.
Oil your hands to help keep dough from sticking to them. Divide the dough in two parts to make it
easier to handle. Take the first half, slap it onto the oiled board several times to flatten. Using the
dowel, spread into an even rectangle approx. 5″x16″ and 1/2″ thick. Slice the rectangle into 1/2″x5″
strips.
Rotate the board 90° and sprinkle dough strips and board with flour. Taking the strip nearest to
you, roll it back and forth to create an even rope. Tie into a knot (over, under, and through) and
place on lined sheet pan. Place knots about an 1 1/2″ apart. It may seem awkward making the
knots but with a little practice it will become easy. Flour is your friend to help keep the dough from
sticking to itself while forming the knots.
Continue making the rest of the knots with the second half of the dough. After each sheet pan fills
up, cover with a dry sack towel, and place in a warm, draft-free spot to rise.
Preheat oven to 400° F
After knots have doubled in size, take off dry sack towel and place sheet pans in the oven. Bake
for approx. 12-15 min. or until golden.
While knots are baking, make garlic coating. Gently warm olive oil, butter, and garlic in a small
saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until
soft & slightly golden). Add chopped parsley and set aside.
After removing knots from oven, while still warm, either brush with garlic coating, or place knots in
a large bowl and toss with garlic coating. Season with sea salt to taste.
Best served warm, but still good when at room temp.
Gigi’s Carrot Cake
Prep Time : 35 min
Cook Time : 35 min
Ready Time : 1 hour, 10 min
Servings
8-10
Ingredients
3 sticks plus 1 tablespoon unsalted butter
2 cups granulated sugar
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 large eggs
1 teaspoon pure vanilla extract
3 cups grated carrots
1 cup chopped toasted pecans
Pecan Cream Cheese Icing
8 ounce cream cheese
1 stick unsalted butter
1 1-pound box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans
Directions
Preheat the oven to 350 degrees F.
Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream
the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of
parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the
vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2
minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester
inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in
the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy.
Add the sugar gradually, beating constantly. Add the vanilla and pecans.
When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream
cheese frosting and top with a second and third cake layer, spreading the icing between each
layer. Spread the icing around the sides of the cake and let harden slightly before serving. To
serve, cut into wedges.

Glazed Beet Donuts
Servings
3 pieces
Ingredients
3/4 cup all purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
pinch salt
pinch cinnamon
pinch cayenne
1/4 cup chopped roasted beets
1/4 cup milk
3/4 teaspoon vanilla
1 egg
1 teaspoon shortening
Glaze
1/2 cup powdered sugar
1 tablespoon milk
Directions
Preheat oven to 325 F. Lightly grease three donut forms in a donut baking pan.
In a small bowl, mix together the flour, sugar, baking powder, salt, cinnamon and cayenne.
In a small food processor or chopped, purée the beets with the milk. It won’t be smooth. Mix into
the flour mixture. Stir in the vanilla, egg and shortening. Divide between the three greased donut
forms.
Bake for 8 – 11 minutes (mine took all 11) until the donuts spring back when touched. Let cook for
a few minutes in the donut pan before removing to a rack to finish cooling.
Once cool, make the glaze by mixing the powdered sugar and milk in a bowl you can easily dip the
donuts into. I like to start with the water and add the sugar a little at a time until I get a thickness I
like. You may need more or less sugar. Dip the cool donuts carefully into the glaze. Remove to a
rack where the glaze can drip off. Let set for a few minutes to harden.

LEMON AND ARUGULA RIGATONI
Ingredients
3/4 pound whole wheat or gluten-free rigatoni (or any pasta shape)
4 cups baby arugula
15 ounce can cannellini (white) beans
Zest and juice from 1 lemon
1 to 2 tablespoons extra virgin olive oil
1/2 to 3/4 cups grated Pecorino (or Parmesan) cheese, plus more for serving (optional)
kosher salt
black pepper
Directions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
Meanwhile, drain and rinse the white beans and place them in a large bowl with the arugula. Add
zest and juice of the lemon into the bowl; add 1 tablespoon olive oil, 1 teaspoon kosher salt, and
black pepper. Toss gently to combine all flavors.
When pasta is done, drain it. Add it immediately to the large bowl with beans and arugula along
with oil and cheese; stir to combine. The warm pasta will wilt the arugula and warm the beans.
Serve immediately, topped with more shredded cheese, salt, pepper, olive oil and or/lemon zest if
desired.
Roasted Beet, Sunchoke, and Arugula Salad with Citrus Vinaigrette
Ingredients
4 small about 8 small sunchokes
about 8 cups arugula or mixed greens
small red onion
goat cheese crumbles (optional)
1 orange
white wine vinegar
olive oil
honey
Kosher salt and fresh ground pepper
Directions
Preheat the oven to 400°F.
Roast the beets: Cut off the tops of the beets and wrap tightly in aluminum foil. Place in the oven
and roast until tender when pierced with a fork, about 45 minutes to 1 hour, depending on the size
of the beets.
Roast the sunchokes: Meanwhile, scrub the sunchokes under cold running water. Slice them about
1/4-inch thick. Place on a baking sheet covered in parchment paper, drizzle with olive oil, and
sprinkle with salt and pepper. Roast 15 to 20 minutes, until tender.
Prepare the other ingredients: Wash and dry the greens. Thinly slice the red onion.
Make the vinaigrette: Whisk together the juice from one orange, zest from half of the orange, 2
tablespoons white wine vinegar, 2 tablespoons olive oil, and honey, salt and pepper to taste.
Assemble the salad: When the beets have finished roasting and are cool enough to handle, remove
the skin and cut into wedges. Then arrange the greens on a plate, and top with beets, sunchokes,
red onion, crumbled goat cheese, vinaigrette, remaining orange zest, and salt and pepper.
Turkish Cucumber Salad with Dill and Mint
Ingredients
1 1/2 pounds Persian cucumbers ( 7-8 small cucumbers or 2 English Cuc's )
1/2 to 1 cups fresh dill- chopped
1/2 cup fresh mint- chopped
1/3 cup finely sliced red onion
3/4 cup plain Greek yogurt
1/2 cup Sour cream ( or sub yogurt)
1/8 cup fresh lemon juice, plus more to taste
2 garlic cloves- finely minced or grated
1/2 teaspoon kosher salt
cracked pepper
generous pinch sugar
1 tablespoon olive oil
1/8 cup water
Directions
Rinse cucumbers under cold water. If using Persian or English cucumbers, leave peels on. Using a
mandolin, or sharp knife, slice into thin uniform disks and place in large bowl. Add chopped dill,
chopped mint and thinly sliced onions.
In a small bowl, combine the rest of the ingredients -yogurt, sour cream, lemon juice, minced
garlic, salt pepper, sugar, olive oil and water, and stir until smooth. Pour over cucumbers and stir
to combine. Taste for salt, and lemon, adjusting if necessary. Refrigerate until ready to serve.
Details
Prep time: 15 mins Cook time: Total time: 15 mins Yield: 6
Wicked Garlic Dip
Prep Time : 20 min
Ready Time : 20 min
Servings
2 cups
Ingredients
3 medium fist-sized potatoes
3 medium cloves garlic, peeled
up to 1/3 cup mayonnaise
1/2 teaspoon salt
Directions
Boil the potatoes until very soft, and drain well. Transfer to a food processor fitted with the steel
blade or to a mixing bowl.
Without waiting for the potatoes to cool, add the remaining ingredients. Whip until very smooth,
using either the food processor or an electric mixer.
Cover tightly and chill. Serve as an appetizer or by itself, garnished with raw vegetables, or as a
spread.

Spicy Cucumber Side Dish
I’m going to share a super simple recipe with you today that’s one of my all time favorites. It’s a
spicy Korean cucumber side dish called oi-muchim. If you have a nice seedless English cucumber,
you can make this delicious banchan in just a few minutes. During my round the world Gapshida
trip to meet my readers in 2011, I made this dish almost everywhere I went. Everybody loved it.
Who wouldn’t like cold, fresh, crispy, seasoned cucumber? Each bite is succulent and wonderful!
Oi means “cucumber” in English, and muchim means “mixed” or “seasoned,” so many people
simply call this dish “seasoned cucumber”.  Many Koreans have their own version of it, so you’ll
find many variations from family to family. This one is mine, and I’ve been using it for a long time. It’
s also one of the dishes in my cookbook.
A major tip for this recipe is to make it and mix it just before serving, which will keep it crisp and
fresh and prevent it from getting watery. It’s perfectly for a summertime BBQ – refreshing and just
spicy enough to give you a little kick!
Enjoy the recipe! Let me know if you make it!
Ingredients (Serves 4)
1 English cucumber (or 2 to 3 kirby cucumbers), washed
¼ cup thinly sliced onion
1 green onion, chopped
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons hot pepper flakes
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon sugar (optional)
Directions
1. Cut the cucumber lengthwise in half and cut diagonally into thin slices
2. Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper
flakes, sesame oil, sesame seeds, and sugar.
3. Mix it well with a spoon until the sugar is well dissolved.
4. Serve as a side dish for rice, noodles, or BBQ.

Farro Salad with Tomatoes, Cucumbers & Basil

This salad is quite adaptable to your taste, so don't be afraid to use up ingredients in your fridge.
Crumbled goat cheese or feta would be a nice addition, as would pickled shallots, onions, or corn.
Any mix of herbs can work — think mint, Italian parsley, or even some dill.
Serves 4 to 6
Olive oil, for cooking
2 large shallots (or 1 sweet onion), finely chopped
2 cups farro (uncooked)
4 cups chicken or vegetable stock
1/4 cup red wine vinegar
2 tablespoons olive oil
1 pint cherry or grape tomatoes, halved or quartered
1/2 large English (hothouse) cucumber, diced
1/4 cup finely chopped basil
Kosher salt and freshly ground black pepper
Heat a few tablespoons olive oil in a heavy saucepan over medium heat. Add the shallots and sauté
until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2
minutes.
Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft
but still chewy in the center, about 12 minutes. (If there is more than a tablespoon or two of
leftover stock, strain it out.)
Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine.
Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil
amounts to taste. Serve chilled or at room temperature.
Recipe Notes:
Possible add-ins: Crumbled feta or goat cheese; pickled shallots, red onions, or corn; chopped
mint or dill.
Rosy Beet and Potato Salad with Garlic Dressing
4 medium beets with greens
4-6 new potatoes (about enough to be equivalent to two large potatoes)
4 garlic cloves
3 T olive oil
1 lemon juiced
Salt and Pepper to taste

Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender.
Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water
to cool. When cooled, slip off roots and skins. Meanwhile, boil potatoes in their skins until tender.
Drain, cool thoroughly, then remove skins. Cut peeled beets and potatoes into bite sized chunks
and place in mixing bowl with cooled greens. Mince or press garlic, then combine with oil and
lemon juice. Season dressing with salt and freshly ground black pepper to taste, then toss with
beets and potatoes. Serve chilled with crusty bread


Oven-Roasted Vegetables
10 unpeeled whole tiny new potatoes, quartered
1 C peeled and trimmed baby carrots(5 oz.)
1 small onion, cut into wedges
1/4 C olive oil
3 T lemon juice
3 cloves garlic, minced
1 T snipped fresh rosemary or oregano, or 1 t dried rosemary or oregano, crushed
1 t salt
1/2 t pepper
1/2 of a small eggplant, quartered lengthwise and cut into 1/2 inch thick slices (2 C)
1 medium red or green sweet pepper, cut into 1/2 inch wide strips
In a 13x9 in. baking pan combine potatoes, carrots, and onion. In a small mixing bowl combine olive
oil, lemon juice, garlic, rosemary or oregano, salt, and pepper. Drizzle over vegetables in baking
pan; toss to coat. Roast, uncovered in a 450 degree oven for 30 min. stirring occasionally. Remove
from oven. Add eggplant and sweet pepper; toss to combine. Return to oven; roast 15 min. more
or till vegetables are tender and brown on the edges, stirring occasionally. Makes 6 to 8 side-dish
servings.
Brazilian Collards
1/2 lb. peppered bacon, diced
1 onion, chopped
2 lbs. collard greens - rinsed, stemmed, and torn into 3x6 inch pieces
1 cup chicken stock
1 teaspoon cayenne pepper
2 tablespoons red wine vinegar
Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most
of the grease has been released. Stir in onion and cook until tender and glistening, about 4
minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken
stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir
red wine vinegar into the pot.  Continue cooking 15 minutes, until liquid is reduced by about 1/2.
Collard Greens Confetti
1 bunch collard greens, stems cut out and discarded
1/4 c. olive oil
1/2 t. salt
1/4 t. pepper
1 t. sugar
1 t. minced garlic
Wash the collard leaves and stack them (5-10 leaves at a time). Roll them up tightly, and then slice
thinly so you have a ciffonade of greens. Heat the olive oil in a large pan over medium heat with
salt, pepper, sugar and garlic. When the oil is hot, add collards and stir often for 15-20 minutes,
until collards are tender, taking care not to burn the greens. Add more oil if necessary. Makes 4
servings.
Cucumber Salsa
This fresh and crisp recipe for salsa combines sour cream, yogrut, and fresh herbs with chopped
cucumbers. Serve it with grilled fish, or with taco chips for dipping.
INGREDIENTS:
1 cup sour cream
1 cup plain lowfat yogurt
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 tsp. ground cumin
1/2 tsp. salt
3 cucumbers, peeled, seeded, and chopped
PREPARATION:
Combine all ingredients in medium bowl. Cover and chill 1-2 hours to blend flavors. Serve as a
topping for grilled fish, or with taco chips as an appetizer.
Cold Cucumber Soup Two Ways Serves 6
1&1/2 lbs. CUKES, peeled & chopped
4 yellow TOMATO, chopped
1 yellow BELL PEPPER, chopped
1/3 cup chopped ONION
2 Tbsp. sherry VINEGAR
4 tsp. mince DILL
4 tsp. mince PARSLEY
2 CLOVES GARLIC, smash
1 tsp. SUGAR
2c YOGURT (optional)
1&1/2 Tbsp. OLIVE OIL
4 slices white BREAD, crusted, 1/4" dice
Put cuke & tomato in blender or processor, *save 1/4c each for garn. Add pepper, onion,
vinegar, 1t each dill & parsley, 1 clove garlic, sugar; puree’. Pass thru fine mesh strainer,
pressing w/ spoon. Add 1t salt, yogurt, if using. Chill 1h. Heat 1 clove garlic & oil in skillet
lo. Add bread, 3t each dill & parsley. Sauté til golden & crunchy 10-15min. Discard garlic.
Pour soup in chilled bowls. Dice saved cuke, tomato; garn soup. Top w/ croutons.

Simple Cold Shredded Cucumber Soup
Mix 1 tsp. CUMIN, 2 lg peeled, seeded, shredded CUKES, 3 cups YOGURT, 2 cups MILK,
1/4 cup chopped CILANTRO, 1/4 cup LEMON JUICE, 1/4 cup OLIVE OIL, 2 minced
CLOVES GARLIC. Chill well.
Glazed Beets Serves 4
Steam 1lb. BEETS 30-35min. Rinse w/ cold water. Trim, peel, quarter. Mix 1&1/2tsp.
CORNSTARCH & 1/8tsp. SALT in heavy pan. Stir in 1/4 cup APRICOT NECTAR & 3 Tbsp.
APRICOT JAM on med-lo til thick. Add beets, toss. Cook 5min

ARUGULA w/ ROASTED SHALLOT-ORANGE VINAIGRETTE
3 SHALLOTS, roasted & rough chopped
1 CLOVE GARLIC, chopped
2 Tbsp. balsamic VINEGAR
ZEST of 1 ORANGE
1/3 cup OLIVE OIL
1 & 1/2 lbs. ARUGULA
2 ORANGES, segmented
1 small RED ONION, thinly sliced
Whisk shallot, garlic, vinegar, zest. Drizzle oil in slow steady stream while whisking. S&p to
taste. Toss w/ arugula. Garnish w/ oranges & onions.
E1
Lemon-Roasted Chicken with Spicy Zucchini and Spinach
http://www.womansday.com/food-recipes/food-drinks/recipes/a12238/lemon-roasted-chicken-spicy-zucchini-spinach-recipe-wdy0913/    
"Drizzling bright, zesty lemon oil over meat, vegetables, or pasta is an easy flavor boost. My recipe takes an ordinary olive oil and adds zing for a fraction of
the cost of a 'gourmet' flavored oil," says Carla Hall.
TOTAL TIME: 0:40
PREP: 0:25
LEVEL: MODERATE
YIELD: 4 SERVINGS
SERVES: 4
Ingredients
•        4 Chicken Legs
•        3 tbsp. lemon oil (recipe below)
•        1 tbsp. fresh thyme leaves
•        kosher salt
•        Pepper
•        8 clove garlic
•        4 small zucchini
•        2 c. baby spinach
•        ½ tsp. crushed red pepper flakes

Lemon Oil
•        1 lemon
•        ½ c. olive oil

Directions
1.        Heat oven to 425 degrees F. Place the chicken legs on a large rimmed baking sheet. Brush the chicken with 2 tablespoons lemon oil and sprinkle with
the thyme and 1/2 teaspoon each salt and pepper.
2.        Scatter the garlic around the chicken legs and roast until the chicken is golden brown and cooked through, 25 to 30 minutes.
3.        Meanwhile, heat the remaining 1 tablespoon lemon oil in a large skillet over medium heat. Cook the zucchini, cut-side down, covered, until golden
brown and just tender, 4 to 6 minutes. Transfer to a cutting board and cut crosswise into 3/4-inch-thick pieces.
4.        Return the zucchini to the pan and toss with the spinach, red pepper, and 1/4 teaspoon salt. Serve with the chicken.
5.        To make lemon oil: In a blender, purée lemon with olive oil until smooth. Strain the oil and discard the pulp. Refrigerate for up to 2 weeks. Makes 1/2
cup.





Sautéed Spinach, Yellow Squash, Thyme, and Onions
http://thymeforcooking.com/recipe/vegetable/courgette_spinach.php  
Total time: 20 minutes
  I used a yellow squash and, coupled with the bright green spinach, it made a very pretty side dish.
Ingredients:   
•        1 small yellow squash (courgette) - about 1 1/2 cups shredded but no need to be precise
•        1 small onion or shallot
•        1 clove garlic
•        3oz (90gr) fresh spinach
•        1 tbs olive oil
•        1 tbs fresh snipped oregano    substitute 1 tsp dried
•        1 tbs fresh snipped thyme       substitute 1 tsp dried
•        2 tbs chicken stock
Instructions
•        Slice onion and mince garlic.  
•        Shred squash
•        Remove thick stems from spinach and cut into strips: put the spinach leaves together in one hand and snip with a scissors.   
•        Heat oil in medium, nonstick skillet over medium-high heat.  
•        Add onion and sauté until golden.   
•        Turn heat to medium, add squash and garlic, continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon.  
•        Add spinach and chicken stock.  Sauté just until spinach wilts.  
•        Remove and serve.


E2
ONE-POT SPINACH DAL
http://makingthymeforhealth.com/one-pot-spinach-dal/   
YIELD: 4 BOWLS
PREP TIME: 15
COOK TIME: 40
TOTAL TIME: 55

INGREDIENTS:
•        3 tablespoons high heat oil
•        1 teaspoon cumin seeds
•        1 teaspoon mustard seeds
•        1 yellow onion, diced
•        2 jalapeños, cored and diced
•        2-inches fresh ginger, peeled and minced
•        3 garlic cloves, minced
•        1 teaspoon turmeric
•        1/2 teaspoon coriander
•        1/4 teaspoon cayenne
•        1 teaspoon salt
•        1 (15 ounce) can of diced tomatoes, drained
•        1 cup yellow split peas, soaked in water*
•        3 and 1/2 cups water
•        10 ounces spinach leaves, roughly chopped
•        fresh cilantro for topping
•        whole grain naan and brown basmati rice for serving
DIRECTIONS:
In a large pot, warm the oil over medium-high heat. Being careful to stand back as the oil will likely splatter, add the cumin and mustard seeds and allow to
cook until they start to crackle and change color, for 10-15 seconds.
Add the diced onion, jalapenos, fresh ginger, and garlic along with the turmeric, coriander, cayenne and salt then stir together. Pour in the drained diced
tomatoes and continue to cook over medium-high heat until they start to break down, for about 10 minutes. Mash them with the back of a spoon until they are
macerated.
Stir in the presoaked split peas with 3 and 1/2 cups water then bring to a boil. Reduce to a low boil and allow to cook until the peas are soft enough to mash,
for about 30 minutes. This may take longer depending on how old the peas are. Add more hot water as needed until they are thoroughly cooked. Use a spoon
or a whisk to mash the peas.
Add the spinach to the pot and cook until it starts to wilt, for about 5 minutes. Serve warm with whole grain naan, brown basmati rice, and fresh cilantro then
enjoy!
*Pick out any hard pieces then soak the peas in a large bowl covered with a few inches of water for at least 2 hours or up to overnight. Drain and rinse before
adding to the pot.
You can skip soaking the peas if you would like to make this in the slow cooker. Start by cooking the vegetables with the spices and oil as directed (thru step
2). Add the vegetables to the slow cooker along with the peas + 4 and 1/2 cups water, then cook on high for 4 hours. You may need to a little more hot water if
it’s too thick. Stir in the spinach at least 20 minutes before eating (while the dal is still warm) so that it has time to wilt.
Leftovers can be stored in an airtight container for up to 4 days. To freeze, allow it cool to room temperature first then store in a freezer-safe container.
Defrost for several hours before reheating on the stove top or in the microwave. If it’s too thick, add a little more water.


Oven-Roasted Asparagus With Thyme
http://www.myrecipes.com/recipe/oven-roasted-asparagus-with-thyme  
Yield  4 servings
Ingredients
•        1 1/2 pounds asparagus spears
•        1 large garlic clove, halved
•        2 teaspoons olive oil
•        1/2 teaspoon salt
•        1/4 teaspoon dried thyme
•        1/4 teaspoon freshly ground pepper
How to Make It
Step 1
Preheat oven to 400°.
Step 2
Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desired. Set aside.
Step 3
Rub cut sides of garlic over a 13 x 9-inch baking dish; place garlic in dish. Add asparagus; drizzle with oil. Sprinkle asparagus with salt, thyme, and pepper;
toss gently. Bake at 400° for 20 minutes, stirring once.



E3
Asparagus, Spinach and Lemon Risotto
https://www.annabel-langbein.com/recipes/asparagus-spinach--lemon-risotto/327/
This risotto makes a lovely vegetarian meal, side dish or starter. When asparagus is not in season use broccoli or beans.
watch video


Annabel Langbein Media
Prep time:   10 mins
Cook time:  25 mins
Serves:  4-5 as a vegetarian meal or 6-8 as a side dish or first course
•        2 tbsp butter
•        1 medium onion, finely diced
•        2 cloves garlic, crushed
•        1 cup risotto rice, eg arborio
•        ½ cup white wine
•        4 cups hot vegetable stock
•        1 tsp salt
•        ground black pepper
•        finely grated zest of ½ a lemon
•        1 tsp thyme leaves
•        about 20 spears of asparagus, tough ends snapped off and discarded, spears cut into 3-4cm lengths
•        1 large bunch rocket or spinach, tough stems removed
•        1 cup shelled broad beans (optional)
•        1 packed cup (80g) grated parmesan
•        ½ cup toasted sliced almonds
•        1-2 tsp lemon juice, to taste
Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes. Add rice, stirring over heat for a minute or two until it starts to toast a
little. Stir in wine and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and thyme.
Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid occasionally to stir. If mixture looks at all dry at this point add a little water – it
should be very sloppy. Stir in asparagus, cover and cook another 3 minutes. The rice should be just tender and creamy. Stir in rocket or spinach, optional
broad beans and most of the parmesan and almonds. Just before serving add lemon juice and adjust seasonings to taste. Serve sprinkled with remaining
parmesan and almonds.







Rustic Apple Tart (no Sugar added)
https://www.sagefruit.com/recipes/apple-recipes/sugar-free-rustic-apple-tart/

The secret to this perfect apple tart is to using Granny Smith apples for the tart crisp flavor and Golden Delicious apples for the sweetness!  
Makes 2 – 12 inch Tarts
Preheat oven to 425 degrees


Tart Filling Ingredients:
•        4 peeled, cored and sliced Granny Smith Apples
•        4 peeled, cored and sliced Golden Delicious Apples
•        2 -12 oz. cans of frozen apple juice concentrate
•        1-teaspoon ground cinnamon
•        3 Tablespoons cornstarch
•        1-½ cups of cold water


Filling Instructions:
Place sliced apples in a large bowl and set aside.
In a medium size saucepan add apple juice concentrate and bring to a boil.  Add ½ the sliced apples to the hot juice and let cook until tender but still holding
their shape (about 4 minutes).  With a slotted spoon remove the cooked apples from the juice and add the rest of the sliced apples to the hot juice and repeat
the 4-minute cooking time.  Remove the second batch of cooked apples and place all the cooked apples in a bowl, and toss cooked apples with cinnamon, set
aside apples.
Continue to bring the hot juice to a boil over medium heat on the stove.
In a small bowl mix three tablespoons of cornstarch and 1-½ cups of cold water together.  Stir with a spoon until cornstarch is dissolved and the mixture looks
like milk.
Add cornstarch mixture to the hot juice on the stove and stir.  Bring the mixture to a boil and continue stirring until the juice is thick and transparent (it should
look like a shiny glaze).
Remove apple glaze from the stove and pour over cooked apples.  Set aside while making the tart crust.
Crust Ingredients:
•        3 cups all purpose flour
•        1-½ cups of butter flavored Crisco shortening
•        ¼ teaspoon of salt
•        2/3-cup flour
•        hot water
Crust Instructions:
In a large mixing bowl add flour, salt and Crisco.  Cut the Crisco into the flour using two knives. Dough should be crumbly.  In a small bowl mix 2/3 cups of flour
with enough hot water to resemble smooth Cream of Wheat.   Pour water-flour mixture into the flour and shortening and using a fork stir to form a soft ball.  
Divide dough into two smooth balls.
On a floured board and with a floured rolling pin, roll dough out to form two 16-inch circles (the edges will be ragged).  Place rolled out dough rounds inside
two 10-12 inch pie or tart pans (allow the excess dough to hang over the pie pan rim).
Place half of the apple mixture onto each crust and fold excess crust over filling.  For a shiny crust brush the unbaked crust with a little milk.
Place tarts on a foil lined baking sheet and place in a hot 425-degree oven.  Bake tarts for 45 minutes or until crust is a golden brown and the filling is
bubbling.



APPLE, ORANGE, AND PINEAPPLE GREEN SMOOTHIE
https://www.mylatinatable.com/apple-orange-and-pineapple-green-smoothie/

Ingredients
•        1 1/2 sticks of celery
•        1 carrot, sliced
•        1/2 cucumber, sliced
•        1/4 green apple
•        2 fresh pineapple rings
•        1 cup of orange juice
•        1/4 cup of ice
•        1 small piece of ginger
•        1/2 cup of spinach leaves
•        1/2 cup of water
Instructions
•        Put all of the ingredients in a blender and blend until it reaches your desired texture. Add more water if necessary.
•        Drink immediately, or refrigerate in a completely sealed container for later.
Notes
To freeze the fruits and vegetables, cut them up and mix them up in a large bowl. Then separate them into individual bags and freeze. When ready to use,
blend with water and orange juice and you will not need any ice.









How to Make Thyme Tea
http://www.mariaushakova.com/2017/08/how-to-make-thyme-tea/

Thyme is a popular herb used as a seasoning in cooking. It adds a wonderful mild flavor to meat, chicken, fish, vegetables, and salads. But did you know that
you can also make thyme tea? Thyme tea is not only delicious, it also has antifungal, antiviral, and preservative properties.

Fresh thyme keeps very well in the fridge and it’s also very easy to dry it. Just spread fresh thyme on a flat surface and leave it for a couple of days. Once it
has dried, transfer it to a jar.

I make sure I always have some dried thyme on hand during winter time because thyme tea helps to relieve cold symptoms and especially cough. There are
quite a few studies that confirm the beneficial effects of thyme so it’s great to have it handy during flu season.

How to make thyme tea:
Thyme tea is delicious, soothing, and comforting. It also has antifungal and antiviral properties. Learn how to make thyme tea using fresh or dried thyme.
Thyme tea tastes great on its own and you can also add a slice of ginger, lemon, and a little bit of honey to the tea.
Cold thyme tea can be infused with different fruits. Just add some apple or peach slices to the cold thyme tea for a refreshing drink.
Makes: 1 tea cup
Ingredients:
•        3 sprigs of fresh thyme ( or 2 sprigs of dried thyme)
•        1 1/2 cup boiling water
Instructions:
1.        Place the thyme sprigs into a tea cup. Pour about 1 1/2 cup boiling water, cover, and let it steep for about 5 minutes. Remove the sprigs before drinking.











Pumpkin Puree (for savory dishes and deserts)

Prep Time: 45 Minutes
Difficulty: Easy
Cook Time: 45 Minutes
Servings: 6 Servings


Ingredients
2 whole Small Pumpkins

Instructions
Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be
too thorough with this.

Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp.

Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender.
They should be nice and light golden brown when done.

Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will
work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.

Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is
overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.)

Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.

You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use.

To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your
hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.



SIMPLE PUMPKIN SOUP
https://minimalistbaker.com/simple-pumpkin-soup/#_a5y_p=2741230


Prep time 15 mins
Cook time 1 hour
Total time 1 hour 15 mins

A simple, 7-ingredient pumpkin soup that's savory and made completely from scratch! Healthy, satisfying, and perfect for chillier weather.
Author: Minimalist Baker
Recipe type: Soup, Entrée, Side
Cuisine: Vegan, Gluten-Free
Serves: 3-4
Ingredients
SOUP
•        2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
•        2 shallots, diced (~1/4 cup or 40 g)
•        3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
•        2 cups (480 ml) vegetable broth
•        1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
•        2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
•        1/4 tsp each sea salt, black pepper, cinnamon, nutmeg

GARLIC KALE SESAME TOPPING (optional)
•        1 cup (67 g) roughly chopped kale
•        1 large garlic clove, minced
•        2 Tbsp (18 g) raw sesame seeds
•        1 Tbsp (15 ml) olive oil
•        pinch salt
Instructions
1.        Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
2.        Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see
notes for a link to roasting seeds).
3.        Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven,
let cool for 10 minutes, then peel away skin and set pumpkin aside.

4.        To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn
down heat if cooking too quickly.
5.        Add remaining ingredients, including the pumpkin, and bring to a simmer.
6.        Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing
to avoid any accidents. Pour mixture back into pot.
7.        Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.

8.        For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden
brown. Be careful as they can burn quickly. Remove from pan and set aside.
9.        To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to
steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
10.        Recipe serves 3-4. Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.








Fresh Pumpkin Pie
http://www.pumpkinpatchesandmore.org/homemadepumpkinpie.php
Steps 1 - 8: How to make your fresh pumpkin puree (see recipe above)
Step 9 - Make the pie crust
Yes, I know there are ready-made pie crusts in the frozen section at the store, but they really are bland and doughy.  A flaky crust is easy to make!
It is also time to start preheating the oven.  Turn it on and set it to 425 F (210 C, for those in Europe)


Directions for Making a Flakey Pie Crust - Easily!
Ingredients and Equipment
•        1.5 cups flour - plain flour, not self-rising.  I use whole wheat flour, fresh ground at the store while I wait. You'll notice the darker color of the crust in the
photos, since it is whole wheat.
•        1/3 cup cold water - cold is the key!
•        3/4 to 1 cup CHILLED vegetable shortening - I use the trans-fat free version of Crisco, you may prefer butter or margarine. It's always a controversial
subject as to which fat is the least unhealthy: natural butter, or a man-made alternative.        Note that until recently, Crisco shortening contained a lot of trans
fats. They now have a new version, in a green can, that has 0 grams of trans fats. If you are the UK, there is something called Trex vegetable fat in the
refrigerated section of the supermarket near the butter. I'm told it a good substitute for Crisco.
Recipe and Directions
Step 1 - Mix the ingredients
Mix the flour and shortening first.
         


       Step 2 - Mix and add water as needed
then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so add the water slowly,
mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
Step 3 - Roll out the dough
I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work)         
       Roll it out to an even thickness, and just an inch or two wider than your pie pan.  My crusts are about 1/8 inch thick.  If the dough has warmed up to room
temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!


Step 4 - Put in the pie pan and shape!
Place the dough into the pie pan.  Don't worry if it breaks.  You can easily fix that.         
       Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!

Step 10 - Mix the pie contents
All the hard work is behind you! Here's where it gets really easy. If you start with a fresh 8" pie pumpkin, you will get about 3 cups of cooked, mashed pumpkin.
The right amount of ingredients for this is as follows:
       1 cup sugar
       1.5 teaspoon ground cinnamon
       1 teaspoon ground cloves
       1 teaspoon ground allspice
       one half teaspoon ground ginger
       one half teaspoon salt (optional, I don't use any)
       4 large eggs
       3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
       1.5 cans (12oz each) of evaporated milk (I use the nonfat version)
Mix well using a hand blender or mixer.
Notes: The vast majority of people tell me this is the best pumpkin pie they've ever had. It's light and fluffy - however... if you want a heavy, more dense pie,
use 3 eggs instead of 4 and 1 can of evaporated milk instead of 1.5)
Step 11 - Pour into the pie crust
I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top.
Don't be surprised if the mixture is very runny!  It may start as a soupy liquid, but it will firm up nicely in the oven! Note: the pie crust is brown because I used
whole wheat flour! Tastes the same but is healthier.
TIP: What do you do if you end up with more filling than will fit in your pie crust(s)?  Easy!  Of course, you can make another, smaller pie crust and fill a small
pie pan... or just grease any baking dish, of a size that the extra filling will fill to a depth of about 2 inches (see the photo at right), and pour the extra filling in..
then bake it.  It will be a crustless pumpkin pie that kids especially love!
Step 12 - Bake the pie
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife
inserted into the center comes out clean.
Here is the finished pie, right out of the oven:
I use a blunt table knife to test the pie.  The one at left has already been stuck in the pie, and you see it comes out pretty clean, when the pie is done.
Step 13 - Cool the pie
And enjoy! Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!