Rainbow Peanut Noodles

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Can I confess to you that I am a Pinterest freak? I mean, yes, I realize that Pinterest features a lot of made up stuff that most of us will never do because we are busy having actual lives, but really. I’m like a moth to a flame. Occasionally, I will actually try to tackle a craft/home improvement/gardening/deep cleaning project, but mostly I just like to look at the pretty pictures. Guilty pleasures, I know. Sometimes those photos are accurate portrayals of what recipes will really look like, but often “they’ve had work done.”

Not so with this recipe. When I saw a photo of this dish from Give Me Some Oven, I thought no way will the real dish look so vibrant and lovely. I was all prepared for something less than stellar, and was pleasantly surprised when I ended up with something that looked like the photo! Thank you, Give Me Some Oven! I think it is one of my new favorite dishes. Healthy, vegetarian, easy to make and so darn pretty to look at, this recipe is a winner all around. In fact, the Give Me Some Oven site is full of rainbow recipes and they all look amazing so check out her site and get cooking!

The original recipe is HERE. I did some make some changes. I used my Spicy Peanut Sauce instead of the peanut sauce in the recipe. Mine is not sweet and has more kick to it. If you are making this dish for little ones (or family with a sweet tooth), I would use the original peanut sauce recipe. I did make it and it’s delicious, but I like more sass and less sweet–just a personal preference. I also used some fresh, local vegetables like local early garlic, local spring onion and sugar snap peas instead of edamame. You could really use whatever you want as long as you balance out the colors! I also used fresh rice noodles instead of pasta and that worked well, so if you’re gluten free, no worries!

The trick to this dish is to do all of your vegetable prep ahead. Once you start cooking, you have about 5-7 minutes until dinner is on the table, so have everything ready to go before you heat your pan. I hope you enjoy this as much as we did!

Rainbow Peanut Noodles (Serves 3-4)

Spicy Peanut Sauce (makes about 1 cup)

  • 4 tbsp. smooth peanut butter
  • 1″ piece of fresh ginger, peeled and minced
  • 2 tbsp. rice wine vinegar
  • 2 cloves garlic
  • 1 tbsp. sriracha chili paste
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1/2cup olive oil (you could also use peanut oil)
  • Kosher salt and ground pepper

Rainbow Vegetables

  • 12 ounces fresh rice noodles (or pasta)
  • 1/2 head of organic purple cabbage, washed, drained and shredded
  • 2 small bulbs of fresh, organic spring garlic (or 1 garlic clove), minced
  • 1 pint fresh sugar snap peas, washed and trimmed
  • 2 organic carrots, peeled and cut into thin matchsticks
  • 1 yellow and 1 red bell pepper, washed, trimmed and sliced very thin
  • 2 tablespoons coconut oil
  • Optional toppings: peanuts, sesame seeds, chopped scallions
  1. Combine all ingredients for peanut sauce in a blender or the bowl of an immersion blender. Blend together until creamy and set aside.
  2. Heat water for the noodles. When water boils, cook the rice noodles for 1 minute. Set aside.
  3. Heat coconut oil in a wok or large saucepan over medium high heat.
  4. Saute the rainbow vegetables for 3-4 minutes, tossing frequently. Turn off heat.
  5. Add noodles and 1/2 of peanut sauce to the vegetables in the pan and stir to combine.
  6. Serve immediately with toppings of your choice!

Asparagus and Cauliflower Rice Bowl

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Spring is here, and in North Carolina that means one thing–the return of the dastardly yellow pine pollen. It coats everything in its smothering path. Cars. Sidewalks. Window screens. Our cat. When we finally have rain, the roads feature yellow rivers of stormwater. Lakes start to resemble chemical waste spill sites. Our dog (a hound mix) lives for sniffing everything, so she spends about a quarter of her waking hours sneezing. In my book, there is little to celebrate about this crazy tree sex business. Except aspargus.

Yellow pine pollen season, while annoying, is a visual marker of the seasonal change from winter to spring. It also means fresh, local asparagus is due at the farmer’s markets, and that is definitely something to celebrate. I love fresh asparagus in stir fry, steamed or sauteed. But my favorite way to eat asparagus is to roast the spears with a little olive oil and salt. Simple and easy. If we eat outside on the deck, they also get a slight dusting of pollen, but we won’t complain.

This bowl meal is easy to put together and is really delicious. If you haven’t tried making cauliflower rice, give it a go–it is very easy and a great, grain-free substitute for rice. The eggs give this dish some needed protein, but you could replace them with sautéed tofu for a vegan meal as well. We are hearty eaters, so this recipe fed two of us, but you could add more vegetables and stretch it out to four servings (it could also serve four if you have lighter appetites than we have!).

Spring is here! Clean off the deck furniture, wash off the pollen and enjoy a fresh season of delicious fruits and vegetables!

Asparagus and Cauliflower Rice Bowl
Serves two hungry adults

1 bunch fresh asparagus
1 red bell pepper, seeded and sliced
2 tablespoons olive oil
Salt and pepper to taste
1 head of cauliflower
2 tablespoons coconut oil (or other vegetable oil)
1/2 onion, peeled and chopped
4 farm eggs
1 tablespoon coconut oil
4 tablespoons homemade vinaigrette dressing
1/4 cup freshly grated Parmesan cheese

Heat oven to 400 degrees. Line a rimmed baking sheet with foil.
Trim the asparagus stem ends, removing the tough bottom 2 inches, if necessary. Add asparagus to the baking sheet.
Add the cut bell pepper to the baking sheet.
Toss the asparagus and pepper with the olive oil, salt and pepper and arrange vegetables in an even layer.
Roast vegetables for about 10 minutes or until your desired level of roasting.
While vegetables are roasting, wash the cauliflower and trim the florets of the stem and leaves.
Add cauliflower florets to the bowl of a food processor (you may need to do this in two batches).
Process the florets on low until the cauliflower is in rice-sized pieces (about 30 seconds or so).
Heat he coconut oil in a deep skillet over medium heat. Add the cauliflower and cook for 7-8 minutes or until the cauliflower is cooked and slightly soft, but not mushy. Add salt and pepper to taste. Remove from heat and keep warm.
Remove vegetables from the oven and keep warm.
In a small skillet, heat the remaining tablespoon of coconut oil and cook the eggs until your desired doneness (I like the yolks to be a bit runny).
Assemble your bowls by dividing up your cauliflower rice, topping that with the asparagus and peppers, and topping all of that with the eggs.
Drizzle the bowls with the dressing and a bit of grated cheese.
Serve immediately.

Southwest Power Bowls

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Yes, we love our Power Bowls. Easy to pull together and super healthy, these entree salads are a delicious option for busy weeknights. Now that fresh lettuce and other produce is coming to market, these bowls of goodness are also a terrific way to feature local, seasonal foods!

This bowl has all the amazing flavor of our favorite southwest dishes without the fat and salt. The cumin rice is delicious, but you could substitute cilantro if that works for you! We used grilled, spice-rubbed chicken, local lettuce and baby spinach, local corn from our freezer and fresh, local hothouse cherry tomatoes. You can add a dressing if you like, but the creaminess of the guacamole was enough that I didn’t miss having salad dressing.

Take this for a spin, add what works for you and enjoy the Power Bowl!

Southwest Power Bowls (serves 4)

8 cups fresh lettuce, kale, baby spinach or other greens
2 cups cumin rice (cooked rice mixed with salt, garlic powder and cumin, to taste)
2 cups cooked chicken (we used grilled, spice-rubbed chicken)
1 pint cherry tomatoes, washed and halved
2 cups fresh or frozen corn kernals
1 can organic black beans, rinsed and drained well
1 cup shredded low fat Mexican cheese
1 cup guacamole or 2 mashed avocados

Line 4 large bowls with the greens, making a small well in the center of each bowl.
In the well, add 1/2 cup of rice to each bowl.
Around the rice, arrange equal measures of the remaining ingredients.
Serve immediately!

Chicken Hummus Power Bowls

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Sing with me…

I like big bowls and I cannot lie,
We running mothers can’t deny
When a meal has power and yummy, yummy taste
And helps you trim your waist
We feel young!

Apologies to Sir Mix a Lot. Truly. And to you, because now you will have Baby Got Back stuck in your brain for some time.

But back to big bowls. Big bowls of happy, healthy goodness have our tastebuds singing these days. These one bowl power meals are super hot on the west coast and I can see why. They are healthy, easy to make and the delicious combinations are endless. This power bowl was based on a meal I had at Panera recently and it was a hit with everyone! It uses roasted chicken, hummus, cucumber and a nice helping of ancient grains to give us a terrific protein boost with a fresh taste. Just what we need to help get our spring miles in now that the weather is warming up.

Try this and adapt it to your taste preferences. We’ll add more bowls as we create them!

Chicken Hummus Power Bowls (serves 4)

2 cups cooked chicken, chopped
8 cups fresh greens (baby spinach, baby kale, fresh lettuce)
2 cups cooked ancient grains, quinoa, sprouted rice or other high protein grain
1 cucumber, washed and sliced
1 tomato, washed, cored and chopped
1 cup washed and chopped sugar snap peas
Sliced onion
1 cup hummus
2 lemons

Assemble the dish in four large salad bowls (we use the ginormous, restaurant sized bowls, but this will work in whatever you have).

First, divide the greens between the four bowls, making a little well in the center for the grains.

Next add the warm or cold grains to the center of the bowl.

Working your way around the bowl, add each of the remaining ingredients except the lemon.

Lastly, cut each lemon in half and add a lemon half to each bowl. Serve immediately.

Squeeze lemon over the bowl and dig in!

Orecchiette with Asparagus and Smoked Salmon

20140712-111932-40772767.jpgWhen I was growing up in the 1970s, there were four kinds of pasta know to us in suburbia: spaghetti, macaroni, lasagna noodles and, if we were feeling very exotic, manicotti. That was pretty much our full repertoire of Italian pasta (I’m not counting Chef Boyardee ravioli because I don’t think it counts as any distinct food group at all). I was well into adulthood before I experimented with pasta dishes that didn’t involve meaty tomato sauce or tons of cheese. Now, however, I love to experiment with all kinds of pasta dishes as well as pasta shapes. On our trip to Italy, Tom and I had the opportunity to try many local pasta dishes that we continue to make at home–none of them drowning in sauce and all of them featuring fresh, seasonal vegetables and seafood. Yum. It was astounding the variety of shapes and sizes of pasta available in Italy. I wanted to fill my suitcase with them!

One of my favorite pasta shapes is orecchiette (or “little ears”) pasta. Shaped somewhat like a little hat, this pasta holds sauce well and is very satisfying. I think you can find this pretty much anywhere now, but if you can’t find it, you can easily substitute penne.

Now that we are seriously increasing our running mileage, I am trying to incorporate more pasta dishes into our meals. This dish is one we experimented with this week and it is really delicious! I’m a huge fan of smoked salmon, but you could easily substitute some grilled or pan seared salmon instead and it would be fabulous (or shrimp…or chicken…pasta is flexible that way). We have been lucky to score some local mushrooms this week and we added them to the dish for an earthier, meatier flavor. So good!

Give this a try for a nice summer supper!

Orecchiette with Asparagus and Smoked Salmon (serves 4-6)

  • 16 oz. orecchiette pasta
  • 2 tbsp. organic butter
  • 1 tbsp. olive oil
  • 2 cloves garlic
  • 2-3 cups fresh mushrooms, cleaned and sliced
  • 1 lb. fresh asparagus, trimmed
  • 4 oz. smoked salmon
  • Zest of 1 organic lemon
  • Sea salt and freshly ground pepper, to taste
  • Freshly grated or shaved Parmesan cheese
  1. In a stock pot, bring heavily salted pasta water to a boil.
  2. Add orecchiette to the stock pot and cook according to directions (12-13 minutes)
  3. In a large saute pan, heat the butter and olive oil over medium heat until butter is melted and begins to foam.
  4. Peel and mince the garlic. Add to the saute pan. Cook 1 minute.
  5. Add the sliced mushrooms and saute for 3-4 minutes.
  6. Chop the asparagus into bite sized pieces and add to the mushrooms. Cook an additional 3-4 minutes.
  7. Add salt and pepper to taste.
  8. Pull or chop the smoked salmon into bite sized pieces and add the salmon and lemon zest to the saute pan.
  9. Heat for 2-3 minutes until salmon is warm and vegetables are cooked, but still a bit crisp.
  10. Reserve 1 cup of pasta water and set aside. Drain the pasta and add to the saute pan. Toss all together until well combined.
  11. Add small amounts of the pasta water as necessary to make a light sauce. Correct seasonings if needed.
  12. Serve immediately with a sprinkle of freshly grated Parmesan cheese.

 

 

Roasted Asparagus and Potato with Egg

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Throughout the spring, this became a favorite quick dish of mine. It is very easy to prepare, absolutely delicious and super clean. I ate it frequently for dinner, but it would make a terrific breakfast as well if you have some time to wait for the vegetables to roast! You can vary the vegetables with what is in season for you and create something new every time!

Roasted Asparagus and Potato with Egg (makes 3 servings)

  • 1 lb. fresh asparagus, washed and trimmed
  • 1 lb. small, red potatoes
  • 1 tbsp. olive oil
  • 3 farm eggs
  • 1/4 cup Parmesan cheese
  1. Preheat your oven to 400 degrees. line a baking sheet with foil.
  2. Scrub your potatoes and chop them into 1-2 ” dice
  3. Toss the potatoes with half the olive oil and distribute on the baking sheet evenly.
  4. Roast the potatoes for approximately 15 minutes.
  5. Toss the asparagus spears with the remaining olive oil and add to the baking sheet.
  6. Roast the vegetables for about 10 minutes more or until the asparagus are done to your liking (I like them just a bit browned).
  7. While the vegetables finish, cook three eggs, sunny side up.
  8. Remove the vegetables from the oven and distribute on three plates. Top each plate with one egg.
  9. Sprinkle with cheese and serve!

 

Pasta with Kale, Sausage and Tomato

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It has been a long time since I’ve posted to my little blog, and much has happened to shake things up around here. First, the weather–how ridiculous has that been? I keep expecting a summer snow-nado to come barreling down my street followed by a plague of locusts. It could still happen. In the midst of crazy weather, Ellie and Tom have started softball season, which throws us all into a temporary crazy schedule. But the final, and bigger thing, is that Tom and I are training for a marathon this fall and registered for the Disney Goofy Challenge in January. Because, you know, nothing else is going on. So we need quick, easy dishes that are healthy, locally based and filling.

This dish is a very soul and tummy satisfying meal that we through together with ingredients we had on hand. You could substitute chard or spinach for the kale if you like, depending on what is in season. It freezes well, so it can be ready in a snap on those busy nights!

Pasta with Kale, Sausage and Tomato (6-8 servings)

  • 13 ounces dried tomato penne pasta (or your favorite pasta shape)
  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 lb. locally produced Italian sausage, cut into bite sized pieces
  • 1 bunch kale, washed, trimmed and chopped
  • 1/4 cup sun dried tomatoes
  • 1/2 cup fresh basil pesto
  • 1/2 cup freshly grated parmesan cheese
  1. Soak the tomatoes in hot water according to the directions. Drain and reserve.
  2. Bring a stock pot of salted water to boil over high heat.
  3. While water is heating, warm the olive oil in a large skillet to medium.
  4. Add the chopped onion and sauté for 3-4 minutes, until onions are soft. Add the garlic and cook 1 minute, stirring well so garlic does not brown.
  5. Remove the onion and garlic from the pan and reserve.
  6. Add the pasta to the boiling water and cook to al dente.
  7. While pasta is cooking, add the sausage to the pan and cook until browned with no pink remaining.
  8. Add the kale, sun dried tomatoes, onion/garlic mixture and pesto, stirring well to coat everything with pesto.
  9. Drain the pasta, reserving 1 cup of the pasta water.
  10. Add the pasta to the skillet and toss everything well. If pasta is dry, add some of the pasta liquid to the skillet.
  11. Serve topped with grated cheese.

Flexibility and Balance and Roasted Cabbage

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One of my favorite movie scenes is in the film Parenthood, when the elderly grandmother compares life to a roller coaster, with some people enjoying the exhilaration of the ride and others fearful of the surprises and unexpected turns. Well, if that analogy is true, we have been in the corkscrew turns for the last couple of months. Life has given us fun surprises, great adventures and some challenges, too.

Do you have weeks where you think, “Okay, this week was crazy, but NEXT week will be normal.”?

Only it never is?

Because it’s the new normal?

That’s where we are right now.

How to survive these complicated, extra busy times? Like a great yoga class, flexibility and balance are the keys. Flexibility to meet each new challenge and see it as an opportunity for personal growth and balance to keep what is most important at your core. I’m good with the flexibility, but working on the balance. It’s easy to get knocked off kilter by issues that seem important, but are actually just distractions.

So here we are, riding the roller coaster, hands up in the air, a little scared, but also excited. Our nutrition has fallen off the wagon a bit in the process, but we are making a committed effort to get back on track and keep a balanced weekly menu. It helps that all our regional farmer’s markets are opening this month, and farmers are bringing in more of a variety of fresh fruits and vegetables.

And we will need all that good nutrition, because we have decided to go Goofy.

Not only are Tom and I training for a local marathon in the fall, but we will return to Disney World in January to run the Goofy Challenge. Two races in two days–a half marathon and a marathon. Two races, three medals, and a big ol’ check mark next to a bucket list item. Oh, and lots of fun. And costumes! In the meantime, we have a lot of training to do and that will require a lot of healthy fueling.

This recipe is awesome, easy, and it takes advantage of fresh, local cabbage. Roasting vegetables is simple and requires very few ingredients. It also takes advantage of all the wonderful sweetness in fresh vegetables. I saw this idea for oven roasted cabbage on Pinterest and gave it a try. You could serve this dish as a vegan entree or pair it with protein (we chose locally made kielbassa). We also added some caramelized onions to the roasted cabbage, which I think really amped up the flavor!

Roasted Cabbage Steaks (makes 2 servings)

  • 1/2 head of fresh cabbage (any type)
  • 1 yellow onion, sliced
  • Olive oil
  • Kosher salt and ground black pepper
  • Garlic powder
  1. Preheat your oven to 400 degrees.
  2. Slice the cabbage head into 1 1/2″ steaks.
  3. Place the “steaks” on a lightly greased baking sheet.
  4. Brush both sides of the cabbage with olive oil and sprinkle with salt, pepper and garlic powder.
  5. Roast for 20 minutes, flip and continue roasting for another 15-20 minutes or until the cabbage is soft and slightly charred on the edges.
  6. While the cabbage is roasting, saute the onion in about 1 tablespoon or so of olive oil. Saute until brown and caramelized, about 20 minutes.
  7. Remove cabbage from the baking sheet and put on plates. Top with onions.
  8. This can be served as a side dish or as an entrée!

Enjoy and stay on that roller coaster!

Honey Ginger Carrots

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You can eat like royalty and travel the world. Really. Eat your carrots.

Once upon a time, carrots came in a range of beautiful colors and a great range of sizes. Tasty, crunchy and beautiful, carrots were prized for their crisp, fresh flavor and unusual colors. Yellow carrots like the ones above were first recorded in Turkey as far back as the 1st century. Purple carrots have been documented in the Middle East since 900 B.C. and were bred for Dutch royalty through the 1500s. White carrots were a staple in Europe and are the only carrot to originate in Europe. Who needs bad airplane food and the TSA when you can travel around the world by eating carrots?

So why do we find mostly orange carrots? Orange carrots are a Dutch hybrid of white, yellow and wild carrots. At some point, our market-based food industry decided we needed carrots that were consistent in size and shape as well as easy to ship. Hybrid orange carrots were developed to meet this need and voila! We have orange carrots. At some later bizarre point in history, food manufacturers realized they could shave down perfectly good carrots into nubs and call them baby carrots, although they are not baby at all. We are so weird.

For more carrot information, you can go the the Carrot Museum webpage (seriously).

I’m glad some of our farmers and groceries have started investing in colorful, flavorful heirloom varieties of carrots. Only a few of our organic farmer’s market vendors sell these, and they usually sell out pretty quickly, so I’m hoping more of our farmers will join in and plant these lovely varieties. Old variety carrots tend to be thinner and more fragile than their grocery store cousins, but they pack great flavor and are lovely on a plate.

This recipe pairs carrots with two of their flavor bffs–fresh ginger and raw honey. This is an easy recipe and experimental, so I’d love to hear your thoughts. Honey and thyme would probably make a good combination as well. You can use any carrots–they don’t have to be heirloom or fancy varieties. But because carrots are root vegetables, I do try to buy organic whenever possible (many pesticide-treated root vegetables are also treated with bud inhibitors to keep them from sprouting).

Get your spring carrot fix, travel the world and boost your health as well!

Honey Ginger Carrots (serves 4)

  • 1 lb. organic carrots
  • 4 Tbsp. olive oil, divided
  • 1 inch piece of fresh ginger, peeled and minced
  • 3 Tbsp. raw, local honey
  • Kosher salt and ground pepper
  1. Preheat oven to 400 degrees and line a rimmed baking sheet with foil.
  2. Wash and peel the carrots. Trim the tops. Cut the carrots in half lengthwise and then cut the halves into 2″-3″ pieces. Put cut pieces into a medium bowl.
  3. Toss carrots with 2 tablespoons olive oil, salt and pepper.
  4. Pour carrots onto baking sheet and roast for 30-40 minutes (check on them often to make sure they don’t char).
  5. In a sauté pan, add remaining 2 tablespoons olive oil and heat at medium.
  6. Add ginger and stir. Cook 1 minute.
  7. Remove the carrots from the oven and add to the pan. Toss well. Add honey and toss all together until carrots are coated with honey glaze.
  8. Check for seasoning and correct if needed. Serve immediately.

Easy Lemon Bars

fresh_lemon_picture_167142We are having a little false spring here in North Carolina. The ice storms and snow are gone and at the moment we have temperatures in the low 70s. I say “at the moment” because I understand winter will return next week 😦 In the winter, I love to bake and bake and bake, but once the weather turns warm, I want to be outside. My menus turn to quicker meals, grilled foods and all things lemon. Every so often, we accumulate a ridiculous collection of cut lemons, especially when we start cooking using lemon zest. Since one of our goals is to not waste the food we have, I call on a familiar recipe to turn lemons into…well…lemon bars!

Lemon bars are one of those wonderful, southern desserts that combine creamy, sweet custard with tangy lemon flavor. Next to a lemon pound cake, and Italian limoncello, I think lemon bars are a perfect complement to sunny, southern days. These are pretty effortless, so if you are intimidated by making a custard, this is a great dessert for a first try. Note though, that these lemon bars will not be a bright yellow color like you see in restaurants or from a box mix. I don’t use food coloring because really, I don’t care how yellow it is as long as it tastes lemony. So these squares will be a delicate, pale yellow, but still pack plenty of sass. If the light color bothers you, add a few drops of yellow food coloring to the filling and you will be happy.

We used whole wheat pastry flour from a local farm for this recipe, but if you don’t have whole wheat on hand, unbleached all-purpose flour will work as well. We also use our yummy local farm eggs in the filling. While lemons are, of course, not local to North Carolina, we do buy organic lemons, especially if we are zesting them since that is the portion of the lemon in highest contact with pesticides.

I’m hoping to make some of these this weekend before our weather gets brisk again. I’ll sneak any little bit of summer in that I can!

Easy Lemon Bars

Crust

  • 1 c. whole wheat pastry flour (or all-purpose flour)
  • 1/3 c. organic confectioners’ sugar
  • 2 Tbsp. cornstarch
  • 1/4 tsp. kosher salt
  • 1 stick of butter, cut into pieces and chilled

Custard Filling

  • 1 c. organic, granulated sugar
  • 3 large farm eggs
  • 3 Tbsp. whole wheat pastry flour (or all-purpose flour)
  • 1/4 tsp. kosher salt
  • 2 tsp. organic, grated lemon zest
  • 1/2 c. freshly squeezed lemon juice from organic lemons (about 2 large lemons)

Topping

  • 1/4 c. organic confectioners’ sugar (optional)
    1. Preheat oven to 350 degrees.
    2. Lightly coat an 8 x 8 baking pan with cooking spray or oil.
    3. Make the crust by combining all the dry ingredients for the crust in a medium bowl. Add the chilled butter and incorporate using a fork, pastry cutter or your fingertips until the crust has the consistency of course meal.
    4. Add the crust mix into the baking pan and press into an even layer along the pan bottom.
    5. Put the pan in the freezer for 20 minutes, then cook for 20-25 minutes until golden brown.
    6. Remove the baking pan from the oven and reduce the heat to 300 degrees.
    7. Make the filling by combining all the filling ingredients in a medium bowl and mixing with a wisk until smooth.
    8. Pour the filling over the warm crust and cook for about 20 minutes or until the filling is set.
    9. Remove the pan from the oven and cool for about 30 minutes. Cut and serve or (I like mine cold), pop the pan into the refrigerator for another 30-45 minutes.
    10. Cut into 9 large bars and put bars on a serving platter.
    11. Just before serving, sift confectioners’ sugar over the bars.

Happy spring baking!

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