RECIPES OF THE WEEK

APPLE BLACKBERRY PIE

2 cups all-purpose flour
1 tsp. sugar
1 tsp. salt
2 tsp. ground cinnamon, divided
2/3 cup cold butter
4 to 6 Tbsp. cold water
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
½ cup packed brown sugar
4½ tsp. cornstarch
1 tsp. ground nutmeg

In a bowl, combine the flour, sugar, salt and 1 tsp. cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.

In a bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, 1 tsp. cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutout if desired. Cover edges loosely with foil.

Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Yield: 6-8 servings

Dorian Lucas

 

SPAGHETTI SQUASH WITH SWEET PEPPERS

1 medium spaghetti squash (2 pounds)
½ medium green pepper, sliced
½ medium sweet red pepper, sliced
4 medium fresh mushrooms, sliced
1 small onion, chopped
1 Tbsp. olive or canola oil
2 medium tomatoes, quartered
1 garlic clove, minced
½ cup chicken broth
¼ tsp. salt
3 Tbsp. shredded Parmesan cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a paper towel. Microwave, uncovered, on high for 15 minutes or until tender. Cool.

In a large nonstick skillet, sauté the peppers, mushrooms and onion in oil until tender. Add tomatoes and garlic; sauté 4-5 minutes longer. Add the broth and salt; simmer, uncovered, for 3-4 minutes.

When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter or individual plates; top with the pepper mixture. Sprinkle with Parmesan cheese.

Yield: 4 servings

Julie Backes

 

This recipe and many others can be found in the Mood's Farm Market cookbook.
Available in the market.