10 Super Foods that are Healthier than Kale

We can all agree that kale is an awesome veggie that is good for you and can be versatile in the many ways you can eat this green goodness. But it is not the only veggie that packs a healthy punch. Follow this link to find out about 10 foods that are even healthier than the almighty kale.

10 Super Foods Healthier Than Kale

How to Prepare Winter Squash

Follow this link to learn a few tips to how to prep different types of winter squash.
How to Prepare Winter Squash

How to Clean Leeks

Follow this link to learn how to clean your leeks and avoid any unpleasant crunches when you eat your yummy leek dishes.
How To Clean Leeks

Cheesy Baked Spaghetti Squash

Ingredients:
5 1/2 cups cooked spaghetti squash (from 1 large or 2 small spaghetti squash)
1 Tbsp. butter
1/2 Tbsp olive oil
1/4 cup white onion, minced
1/4 cup flour
2 1/2 cups milk
1 1/2 cups sharp cheddar cheese, shredded
4 cups baby spinach
Parmesan Cheese, grated (about 1/4 cup)
salt
pepper

Directions:
Preheat the oven to 375 degrees. Cut the squash in half, remove the seeds, and bake on a baking sheet for about an hour until tender (you should be able to pierce through the flesh easily). Using a spoon, start to scoop out and separate the flesh of the spaghetti squash until all that remains is the outer shell.
Preheat the oven to 375 degrees.
In a large sauce pan, heat the butter and olive oil on medium heat. Add the onions and cook for a few minutes. Add the flour and whisk to combine. Reduce the heat to medium-low and cook for a few minutes, stirring the flour/butter mixture occasionally.
Slowly add the milk and whisk continuously on medium heat until the mixture becomes smooth and starts to simmer. Continue to simmer, stirring frequently, until the sauce thickens in consistency.
Remove from heat and stir in the shredded cheddar cheese. Combine until smooth.
Season with salt and pepper.
Add 5 1/2 cups cooked spaghetti squash and spinach and combine.
Transfer everything to a baking dish and sprinkle the top with grated Parmesan Cheese.
Bake for 40-45 minutes until the dish is bubbly and the top is golden.
Remove from the oven and let it sit for 5-10 minutes to allow the dish to finish cooking.
Serve and enjoy!
By: VegetarianGastronomy

Sweet Potatoes with Cinnamon Sugar Crumble

Ingredients:
4 large sweet potatoes
1/4 cup unsalted butter, softened
1 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt

oatmeal crumble
2/3 cups old fashioned rolled oats
2/3 cups brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, softened

Directions:

Preheat oven to 375 degrees F.
In a small bowl, combine butter with sugar, cinnamon and salt, combining well until throughly mixed. Place the butter mixture on a sheet of plastic wrap and form it into a small rectangle or square. Place in the freezer for 20-30 minutes, until firm.
Very carefully slice the sweet potatoes every 1/8 to 1/4 inch and only 3/4 of the way down the potato. Remove the butter from the freezer and slice very, very thin pieces, then cut those in half. Ideally you want about about 24-30 small, thin pats of butter. Gently pull apart the sweet potatoes and place a butter pat in every three or four slices. Sprinkle potatoes with additional cinnamon if desired and place in a baking dish so they sit upright.
To make the crumble, combine the sugar, oats, cinnamon and salt and mix well. Using your hands, crumble in the butter and mix until the entire thing is moistened and comes together. Place an equal amount of crumble on top of each potato, pressing firmly but gently. Bake for 30-35 minutes, then cover the potatoes with foil and bake for another 20-25 minutes.
By: How Sweet It Is

Macoun Apples

Macoun apples are a cross between the McIntosh and Jersey Black varieties. The Macoun (sometimes pronounced "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1923, and is an eating apple. Availability is generally October through November.
Aside from its short season of availability, the popularity of the apple is somewhat compromised by the problems it gives orchardists. The Macoun has a short stem, and there is a tendency for the apple to push itself off the branch as the fruit matures. The skin is a dark red with a purplish flush. Its very firm flesh is juicy and snow white, tasting sweet with a hint of berry.

Apple Pie

Pie Dough:
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
*(if making a lattice top for your pie, double this recipe)

Directions:
Combine the flour, salt, and sugar in a food processor and stir briefly until the mixture is aerated. Add the butter into the dry ingredients and pulse until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) 
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Filling:
4-5 medium sized apples, peeled, cored, and roughly chopped
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 cup sugar

Directions:
Roll out your pie dough into a large enough circle to fit in a 9in pie pan. Mix together apples and dry ingredients. Place in the dough lined pie pan. Roll out your second ball of dough to about 1/4 inch thickness. Slice the dough into thin strips(about 1/2 inch). Weave the strips of dough on top of the filled pie pan to make a lattice top. Brush the lattice with egg and sugar if desired.
Bake in a 375 degree oven for about 45 minutes, or until filling is bubbling and apples are softened.
Enjoy!

 
 

Winesap Apples

Winesap is an heirloom apple variety. It is a medium-sized apple with a darker red skin. They are tart in taste. They keep very well, and are used primarily as dessert apples due to their tartness.

Caramelized Fennel and Onions

Ingredients:
1 tbsp extra-virgin olive oil
1 fennel bulb (trimmed, cored, and thinly sliced)
1 yellow onion (large, halved and thinly sliced)
coarse salt
ground pepper 

Directions:
In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
  By:Martha Stewart