spring

Blueberry Peach Oatmeal Streusel Crisp

Total Time: 1 hour

Servings: 6

Fruit crisps are a quintessential dessert for any season. Many of us have fond memories of a spring strawberry rhubarb or a fall pear crisp from our youth. The warm spices of cardamon and cinnamon complement the sweet fruit. With the tart jammy fruit congealing below the buttery oatmeal and almond crispy crust, you can’t go wrong. Try it à la Mode, topped it off with some vanilla bean ice cream. The warmth of the fruit will melt the ice cream creating a creme anglaise pool around your crumble. Maybe the reason why fruit crumbles are so popular is because they are entirely customizable and their ingredients are minimal. It’s best to use seasonal fruit that’s about to go soft, and you can make one without a recipe. Once you understand the basics of making a crisp streusel topping, you can use literally use any fruit to make the filling: simply wing it!

Ingredients

Oatmeal Streusel Crips Layer

  • 1/2 cup brown sugar

  • 1/4 cup granulate sugar

  • 1 1/2 sticks of unsalted butter room temp

  • 1/2 teaspoon salt

  • 1 egg yolk

  • 3/4 cup gluten free rolled oats (not quick oats)

  • 3/4 cup almond flour

Fruit layer

  • 2 lbs of fresh peaches sliced

  • 1 lb of fresh blueberries

  • 1/2-3/4 cup of granulated sugar (Add more or less depending on sweetness of fruit)

  • 2 tablespoon corn starch

  • 2 teaspoon ground cinnamon

  • 1 teaspoons ground cardamon

  • Juice from 1/2 a lemon

Preparation

  1. Butter a couple small 5” or one large 9” ceramic or pyrex pan.

  2. Make the streusel. Mix sugar, brown sugar, room temp butter, egg yolk, and salt in a bowl until everything is well incorporated.

  3. Mix in the rolled oats and almond flour. It’s best to do this part by hand so you can crumble the pieces between your fingers into small chunks. Place this in the fridge to chill while you make the fruit layer.

  4. Preheat oven to 350 degrees celsius.

  5. In a large bowl add fruit, 1/2 cup of sugar (add more if fruit isn’t sweet enough), corn starch, cinnamon, cardamon, and lemon juice. Carefully toss so you don’t break up the fruit.

  6. Place the fruit in the buttered pans.

  7. Cover with the streusel topping.

  8. Place on a rimmed baking pan, you will likely have some spill over while baking. The fruit gets very bubbly.

  9. Bake for 45 minutes to an hour. .

  10. Bake time will depend on oven and fruit. If the fruit juice becomes clear and gel-like and bubbles aggressively around the edges, it means its ready. If it’s still cloudy, it means the starch hasn’t fully cooked.

  11. Let the crips cool slightly for about 10 minutes and for the fruit layer to set before serving. Nobody wants molten hot fruit in their mouths. Enjoy!

Spring Vegetable Stew

Total Time: 45 minutes

Servings: 4

This is a perfect stew to transition from winter to spring after you’ve been eating heavy-hearty stews for the past few months. Traditional stews are usually a mixture of meat and vegetables slowly simmered until all the flavors bind into one. This stew is quick to make, filling, and refreshing. A generous amount of oil and butter will add richness. The root vegetables will thicken the strew slightly, making it feel likes like a soup. The vibrant colors of the mixed vegetables in this Early Spring Vegetable Stew will remind us that shorter days will soon become the longer and colder days will become much warmer. I suggest using basil or mint, but you can use whatever fresh tender herbs you have around. The combination of freshly squeezed lemon juice, parsley, and crème fraîche this will elevate the flavors of the stew. This stew only takes about 45 minutes to make from start to finish. You’ll be able to enjoy more of that spring time sunshine, because you won’t have to wait for hours for your meal to be ready.

Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons of butter

  • 2 small Yukon potatoes, peeled and cut into 1/4 inch half-moon-wedges

  • 2 medium turnips, peeled and cut into 1/4 inch half-moon-wedges

  • 1 teaspoon of sea salt

  • 1/4 lb of oyster mushrooms, hand torn lengthwise into small strips

  • 1 quart of vegetable stock

  • 1/2 pound asparagus, cut into 1-inch lengths (woody part removed)

  • 1 medium carrots, cut into 1-inch-long sticks

  • 1 medium zucchini, cut into 1/4 inch rounds

  • 1 bunch of scallions, white and light green section only, cut into 1 sections

  • 1/2 cup snow peas, discard the stem end and string

  • Juice from one lemon

  • Salt and pepper to taste

For the garnish:

  • 4 tablespoons crème fraîche or sour cream

  • 1 tablespoon of chopped parsley

  • 4 handfuls fresh mint or basil leaves

Preparation

  1. In a enameled cast-iron dutch oven, heat olive oil on medium heat. Toss in the potatoes and turnips. Stir gently, season with salt, and cook in the oil until the potatoes becomes slightly translucent (about 5-8 minutes).

  2. Add in the mushrooms cook for about 5 more minutes

  3. Poor in the stock. cover with a lid. Turn the head down to a low simmer for about 15-20 minutes, or until the potatoes and turnips are tender.

  4. Remove the lid. Add the asparagus, carrots, and zucchini. Let cook for 5 more minutes uncovered, until the asparagus is cooked through but still retains it’s shape and color.

  5. Toss in the scallions and sugar snap peas. Let simmer on low for a couple more minutes, until the snow peas becomes a bright green color and warms through.

  6. Turn off the heat, add freshly squeezed lemon juice and season with and and pepper.

  7. Divide the soup into four bowls, and garnish each bowl with a dollop of crème fraîche, sprinkle of chopped parsley, and a handful of mint or basil leaves.

Chipotle Corn Chowder

By: Co+op, stronger together

Total Time: 35 minutes, 20 minutes active

Servings: 4

Nothing says comfort like homemade soup. This delicious chipotle corn chowder will warm and delight the whole family!

Ingredients

  • 1/4 pound unsalted butter

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery ribs, diced

  • 2 cloves fresh garlic, minced

  • 1 poblano pepper, diced

  • 2 cups button mushrooms, quartered

  • 1/4 cup all-purpose flour

  • 1 quart chicken or vegetable stock

  • 2 russet potatoes, diced in 1/2" cubes

  • 3 cups fresh roasted or cooked corn kernels

  • 2 tablespoons fresh thyme, minced

  • 1 tablespoon chipotle chili pepper

  • Pinch of cayenne pepper

  • Pinch of ground cumin

  • Pinch of salt

  • Pinch of pepper

  • 2 cups heavy cream

Preparation

  1. In a large sauce pot on medium high heat, melt the butter.

  2. Add the onion and sauté for 2 minutes. Add carrots, celery and poblano pepper and sauté for 3-5 minutes until the vegetable begin to soften. Add in garlic and mushrooms and sauté briefly, then add the flour and stir well. Add the stock and simmer for 2-3 minutes. Add in potatoes and simmer for an additional 7-10 minutes. Add corn, herbs and spices and stir well. Add heavy cream, bring to a boil and then reduce heat and simmer for about 5 minutes. Garnish and serve hot.

Serving Suggestion

Garnish with fresh chopped cilantro or extra chipotle peppers. Serve with sides of sour cream, corn kernels, Cojita cheese, pico de gallo, crusty bread or tortilla chips.

Nutritional Information

527 Calories, 33 g. fat, 100 mg. cholesterol, 305 mg. sodium, 51 g. carbohydrate, 7 g. fiber, 12 g. protein

Posted by permission from StrongerTogether.coop. Recipe by Chris Ryding. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Roasted Radishes with Bacon

By: Co+op, stronger together

Total Time: 10 minutes active; 45 minutes total

Servings: 4-6

Tender radishes and crispy bacon are slow-roasted with garlic and fresh sage for a simple and spectacular salad.

Ingredients

  • 1 pound (about 3 cups) radishes

  • 4 slices uncooked bacon

  • 2 tablespoons minced garlic

  • 2 tablespoons minced fresh sage

  • Pinch each of salt and black pepper

Preparation

  1. Preheat the oven to 375°F. Oil a rimmed sheet pan.

  2. Cut the radishes in half after removing leaves and dice the bacon. Mix all ingredients in a large bowl and lay out on the sheet pan. Bake for 30 to 35 minutes, stirring occasionally, until the bacon is well-cooked and the radishes are tender. Drain off some of the bacon grease before serving warm on a bed of fresh greens.

Serving Suggestion

This earthy dish works best alongside simple roasted or grilled meats and poultry. Omit the bacon and add a splash of balsamic vinegar for a perky, vegetarian option that pairs well with mac and cheese.

Nutritional Information

106 calories, 9 g. fat, 13 mg. cholesterol, 227 mg. sodium, 4 g. carbohydrate, 2 g. fiber, 3 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.