We know you will find this recipe very ap”peel”ing! These Hasselback Apples are delicious and perfect to satisfy your sweet tooth.
You will need:
2 large firm apples, peeled, cored, and halved vertically
4 tablespoons brown sugar, divided
2 1/2 tablespoons butter, melted and divided
3/4 teaspoon ground cinnamon, divided
2 tablespoons old-fashioned rolled oats
1 teaspoon all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups vanilla ice cream
Preheat oven to 400°.
Peel, core, and cut apples in half. Cut most of the way through each apple at 1/8-inch intervals. Don’t cut all the way through! Coat a square glass or ceramic baking dish with cooking spray place apple halves cut side down. Combine 1 tablespoon sugar, 1 tablespoon butter, and 1/2 teaspoon cinnamon; brush mixture evenly over apple.
Cover pan with foil; bake at 400° for 30 minutes, removing foil after 20 minutes, until apples are tender.
Combine remaining 3 tablespoons sugar, remaining 1 1/2 tablespoons butter, remaining 1/4 teaspoon cinnamon, oats, flour, and salt. Cover apples in oat mixture. Bake at 400° for 10 more minutes. Then turn broiler on for 2 minutes. Enjoy!
Produce doesn’t get much sweeter than this. Our seasonal produce picks below are oh-so flavorful and pack a nutritional punch to boot. Read on to find out why you’re going to want to include these fruits and vegetables in your next meal, snack, or bored doodle (yeah they’re that awesome!).
of the greenest and leafiest of the leafy greens, one leaf (it is a big leaf)
provides half your daily vitamin A, a quarter of your vitamin C, five times
your vitamin K, and is a good source of vitamin E, iron, magnesium, potassium,
and manganese. Swiss chard is so nutritious, we’re providing a dedicated social
media post this week to highlight how to use it. To get you by until then, try
replacing the greens in your next salad with Swiss chard. Just remove the
fibrous stem in the middle (save it to cook up later because it’s still very
nutritious) and wash, chop, and toss the remainder of the leaf as you would
yellow, orange, and red bell peppers…did you know they’re all from the same
plant? Yep, there is no red bell pepper plant or green bell pepper plant. Green
is just the unripe pepper and red is fully ripe, with yellow and orange at
intermediate stages. Since they’re not ripe, green peppers have an earthier and
slightly spicier flavor compared with red, orange, and yellow, which are
comparatively sweeter. Less time on the vine also means lower cost but also
fewer nutrients. Red peppers have eight times the vitamin A and twice the
vitamin C of green peppers. In fact, red peppers have as roughly the same
vitamin A content as a carrot and vitamin C as an orange.
Garlic has a more subtle approach to health than Swiss chard
or bell peppers (though its flavor is anything but). You won’t find a boast-worthy
amount of essential vitamins and minerals in garlic but you will find sulfur
(the reason for its pungent flavor and odor). While not essential nutrients,
the sulfur compounds in garlic (allicin being the most well-known) have been
associated with a host of benefits from cardiovascular health to improved
attractiveness (it’s true!). There are so many benefits from garlic we couldn’t
fit them all here so we’re dedicating an entire social post to this
vampire-killing vegetable later this week. Stay tuned!
to the sweeter fare. While transitioning from garlic to peaches may send your
mouth into a confused downward spiral, don’t pigeonhole this fruit. Peaches can
pair wonderfully with garlic as a savory chutney served over pork chops or even
marinated in a garlic marinade and grilled. Venture outside your cobbler and
pie comfort zone and experiment with this versatile fruit while it lasts. Why
eat peaches? Peaches contain a modest amount of vitamin A and C as well as
potassium but most importantly they’re a rich source of antioxidant flavonoid
which may help protect against cancer and cardiovascular disease as well as
support brain health. Plus, they’re soft, juicy, and delicious!
peaches, it’s the antioxidants that likely provide the most benefit, rather
than the vitamins and minerals. Apples are a good source of fiber and vitamin
C, but the health benefits of apples are attributed primarily to polyphenols. Benefits
of eating apples include a reduced risk of cancer (esophageal, lung, larynx,
and colorectal especially) as well as the cardio-protective and even cognitive
benefits (there’s promising evidence that apples might help reduce the risk of
neurodegenerative disorders like Alzheimer’s). Most of the polyphenols are in
the skin so include the skin and opt for the whole fruit (raw or cooked) rather
than juice (cloudy juice may still offer benefits, though less than the whole
Want more S’mores, but don’t want to deal with the mess? Simply take all of the classic ingredients to the oven and make yourself a mess-free treat.
2 packages graham crackers
5 chocolate bars
1 package large marshmallows
Heat the oven to 350 degrees and line a 9×13 inch dish with foil.
Line the bottom of the dish with graham crackers, cover the entirety of the graham crackers with chocolate, and top with 1 marshmallow per square. To complete the dish, top the marshmallows with graham crackers so that you have lined up as many s’mores as possible in the dish.
Bake for 3-5 minutes until the marshmallows are toasted and the chocolate has melted.
Fresh fruit and vegetables are key to a healthy diet. Regularly consuming fresh fruits and vegetables has been proven to reduce the risk of heart disease, cancer, and kidney stones. Aside from the great health benefits, they taste absolutely fantastic. Learn more about what is fresh and when it’s in season below.
The best tomatoes can be found during the months of May and October and is one of the most diverse fruits. They can be eaten whole, sliced, diced, purreed and more! Tomatoes are rich in vitamin C, K and potassium, so get ready to enjoy all of health benefits that come from this acidic and versatile fruit.
Strawberries are a sweet fruit that grow back every single year- as they are perennial plants. They contain tons of vitamin C and antioxidants to help boost your immune system and keep you looking fresh. Enjoy these in a jam, pie or with sugar and cream.
Enjoy the ripest oranges when most fruits are off season (December through March) fresh, in a marmalade or dried simply for the scent. To boost your immune system during cold and flu season, be sure to eat a lot of oranges. They are full of vitamin C and other great nutrients.
The best and sweetest cantaloupes can be found June through August. These have an incredibly long growing time, about 90 days, so it’s key to get these while they are perfectly in season. Cantaloupes are full of vitamin C, A and loaded with potassium.
As you may or may not know, humans share about 50% of DNA with bananas. Though bananas are not intelligent beings, they are full of fiber, so they will keep you full for a longer time. Bananas are unique in that they can be used as a substitute for eggs in baking.
Bell peppers come in a variety of colors and have delightfully specific flavors for each color. Bell peppers are commonly found in fajitas, stuffed or in a variety of casseroles.
A single lime has the power to change the flavor of any dish drastically. It is often used in fresh guacamole, but you can add it to nearly any dish. Though limes are 88% water, they contain a significant amount of vitamin C to help you boost your immune system.
Did you know spinach has a season? Find the best and freshest spinach from March to June. Spinach is rich in protein, calcium, iron and more! This super food is great for adding to any dish or consuming raw.
Cabbage, specifically purple cabbage, contains more vitamin C than any other color of cabbage. It is also fat free and cholesterol free. Enjoy cabbage in egg rolls, in a slaw or a stir-fry.
Blueberries can be found all year long and are a great addition to any dish needing a burst of sweetness. Blueberries are likely the most well known superfood, are low in calorie, and contain a ton of fiber.
By late July local produce is in full swing, with rich
flavors and great prices throughout your produce department. Let’s look at two
of them in this seasonal produce spotlight.
Blackberries – What is, gram for gram, the richest whole food source of fiber? If you guessed blackberries, sorry, you’re wrong. It’s raspberries, but blackberries still come in at an impressive second (only half a gram shy per serving). A single cup of blackberries provides 1/3 of your daily recommended fiber. In fact, there’s more fiber in blackberries than digestible carbohydrate (something few fruits can boast). In addition to fiber, you’ll also get half your daily vitamin C, 1/3 of your daily vitamin K, and essential minerals like copper and manganese.
Blackberries are rich in antioxidants like anthocyanins, flavonoids, and phenolic acids. Blueberries and raspberries are the only fruits that can match them in their antioxidant capacity and they even beat out most all vegetables except kale and spinach. While all berries contain antioxidants, they do vary significantly in the type of antioxidants so consuming a variety will likely provide the best health benefits.
Corn – Corn is the oddball of the produce department. It’s classified as a grain when dried as kernels or cornmeal, but when fresh, it’s a vegetable (so yes, an ear counts toward your recommended 10 daily servings of fruits and veggies). While corn sometimes gets a bad rap, it is a healthful addition to your diet.
Contrary to common belief, corn is readily digested. Corn
kernels contain three primary parts, the indigestible pericarp shell and the
nutrient-rich germ and endosperm inside. While the pericarp passes through your
digestive system more or less intact, the germ and endosperm, along with all
their nutrients, are readily absorbed (provided you chew your corn to break
open the pericarp). So what nutrients does corn provide? In addition to being
one of the richest natural sources of lutein and zeaxanthin (antioxidants
important for eye health), corn is a good source of B vitamins, vitamin C, and
fiber. Corn is a starchy vegetable, providing roughly 25 g digestible
carbohydrate per ear, so you may choose to treat this as both a vegetable and
carbohydrate if you’re watching calories or carbs.
Be careful, however, corn can quickly morph into an
indulgence if you drench your ear in butter and coat with salt. Any oil works
as a substitute for butter (olive or coconut are my favorites) or try your ear
sans added fat. Reduced fat sour cream or Greek yogurt are also great
substitutes for butter. If you’re watching your sodium, try replacing the salt
with sriracha, fresh Italian herbs, garlic and chives, or lemon pepper (my go
to is Tajin though this does contain a fair amount of sodium).