RASPBERRY BARS

RASPBERRY BARS

It’s never too early to start planning what you’re going to do when the raspberry crop is ready! Although typically not ready to harvest until late summer raspberries can be found year round.

Raspberries are high in fiber, low in sugar and contain no starch. Raspberries can be used in desserts, sauces, in savory dishes and smoothies or just right from the bush with some fresh cream or a spoonful of local honey.

However you choose to enjoy raspberries know that your eating an antioxidant filled fruit with vitamins and nutrients!

This week’s recipe is one of my favorites. All can enjoy these raspberry bars, as a school snack, something to pack when going on bike ride or as dessert with a scoop of vanilla ice cream. They are best when eaten within a 2 days of preparing, but they can be frozen. 

Raspberry Crunch Bars

For the crust:

1 ½ cup flour (can be a mix of white and wheat or gluten-free)

¾ cup light brown sugar

1 ½ cups rolled oats

1 tsp. salt

1 tsp. baking soda

1 ½ tsp. cinnamon

1 ½ sticks melted and cooled butter

 

For the filling:

4 Tbsp. light brown sugar

Zest from 1 lemon

½ tsp. cinnamon

2 Tbsp. flour (for thickening-can use gluten-free flour)

4 cups fresh or frozen raspberries

Juice of 1 lemon

 

Crust:

In a food processor combine all ingredients for crust, but the melted butter. Pulse the food processor a few times, don’t over process. Transfer mixture to a bowl; add melted butter and mix to combine.

 Reserve 1 ½ cups of the crumb mixture for topping and press the remainder into a parchment lined 9 x 13-inch baking pan (glass is preferred). Bake in a 350-degree oven for 12-15 minutes.  Let cool for 5 minutes before filling with berry mixture.

 

Raspberry filling:

Spoon the raspberry mixture evenly over bottom layer of crumb mixture. Top with reserved 1 ½ cups of crumb mixture making sure to cover as much of the raspberry mixture as possible.

Bake an additional 35-40 minutes rotating half way through or until top is golden brown and sides are bubbling.

 Let cool completely before cutting into bars. The bars can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2 months. 

 

CHICK PEA AND ARUGULA SALAD RECEIPE

Arugula is a favorite of mine and a wonderful green that is available in early spring. Attached is a Mark Bitman recipe using arugula (I prefer the baby arugula, it's more tender). You can also add some grilled chicken or steak to this salad to bump up the protein!

 

Warm Chickpea Salad with Arugula

Yield: 4 side- or 2 main-dish servings

Time: 20 minutes with precooked beans

3 tablespoons extra virgin olive oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1/2 teaspoon cumin seeds
Salt and freshly ground black pepper
1 1/2 cups cooked or drained canned chickpeas
1 tablespoon rice wine vinegar
1 teaspoon honey
4 cups arugula leaves
1 small red onion, halved and thinly sliced
4 hard-cooked eggs, quartered (optional)

1.     Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.

2.     Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula and red onion in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately, garnished with hard-cooked eggs if you like.

 

 

What's Cooking? Maple dijon Aspargus

What’s cooking?  Asparagus!

Chef Kelly is almost ready for the May 2nd arrival of our first group of residents to the Marble House. Did you know it’s asparagus season?  See recipe below.

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      Maple Dijon Asparagus      INGREDIENTS     1 bunch asparagus, trimmed 1/4 cup slivered or sliced almonds     Maple Dijon Vinaigrette     3 tbsp. olive oil 2 tbsp. rice vinegar 2 tsp. fresh lemon juice 2 tsp. Maple Syrup (I prefer Dorset Maple Reserve) 1/2 tsp. Dijon mustard 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper     DIRECTIONS     1.   Bring a medium pot of water to a boil over high heat. Add asparagus and reduce heat to low, simmering 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop further cooking. Pat dry with kitchen towel and arrange on a platter.    2.   For the vinaigrette, in a small bowl, whisk olive oil, rice vinegar, lemon juice, maple syrup, Dijon, salt and pepper. Spoon over asparagus.    3.   For the toasted almonds, preheat oven to 350°F. Place almonds in a single layer on a baking sheet. Roast 4-6 minutes shaking the pan frequently to prevent burning. Sprinkle over asparagus.    Serves 4

Maple Dijon Asparagus

INGREDIENTS

1 bunch asparagus, trimmed
1/4 cup slivered or sliced almonds

Maple Dijon Vinaigrette

3 tbsp. olive oil
2 tbsp. rice vinegar
2 tsp. fresh lemon juice
2 tsp. Maple Syrup (I prefer Dorset Maple Reserve)
1/2 tsp. Dijon mustard
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS

1. Bring a medium pot of water to a boil over high heat. Add asparagus and reduce heat to low, simmering 2-3 minutes until tender-crisp. Drain and rinse under cold water to stop further cooking. Pat dry with kitchen towel and arrange on a platter.

2. For the vinaigrette, in a small bowl, whisk olive oil, rice vinegar, lemon juice, maple syrup, Dijon, salt and pepper. Spoon over asparagus.

3. For the toasted almonds, preheat oven to 350°F. Place almonds in a single layer on a baking sheet. Roast 4-6 minutes shaking the pan frequently to prevent burning. Sprinkle over asparagus.

Serves 4