Normally, I’m not a fan of purchased pie crust, and you certainly can make your own. As a matter of fact, this would be a good place for a gluten-free press-in-place crust. (I find gluten-free crusts just don’t roll out well for me.) And if you want the cookie to be gluten-free, of course substitute a gluten-free flour in the streusel.
These make the most adorable little individual apple pies – the recipe’s from lovelylittlekitchen.com.
From alexandracooks.com. She suggests using these as a pizza topping. You can try it with the peppers and even the green tomatoes from today’s box.
I can’t be the only one glad to see collards arriving in our boxes. They have truly become a favorite green in my house. No idea where this recipe came from originally. Stem, chop and wash those collards, then steam them in a saucepan, in your microwave or with my new favorite appliance, an electric pressure cooker. Then you’re all set for the rest of this dish. (did I mention that these new electric pressure cookers double as rice cookers as well? love, love, love)
A recipe from King Arthur flour.
From a recipe on alexandracooks.com
This is a recipe from Gulshan Singh who teaches classes in Indian cuisine at the Buford Highway Farmers Market.
Adapted from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart.
By this time of year, you might be ready to cook your tomatoes. Try this simple recipe from Cook’s Country magazine.
Totally decadent, but a great way to use the giant sweet potato (at least mine was) in today’s box. From chow.com which adapted it from Southern Living. If yours was as big as mine, cut the potato into quarters before slicing. You want pieces that will fit in a muffin cup. Pretty individual servings. Fancy!
Cooler temperatures or not, I’m always in need of new slow cooker recipes. This one’s from newleafwellness.biz.