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Arugula Pesto

August 5, 2020 Jennifer Recipes

Arugula Pesto

Arugula is a popular spicy-peppery salad green. It is related to broccoli and cabbage. It is often added to Spring mix, made up of a variety of baby lettuces and greens. Arugula is very low in calories and fat-free. It is a good source of vitamins, minerals and fiber.

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Course Appetizer, Side Dish

Cuisine Italian

Servings servings

Calories 151 kcal

Ingredients

¼ cup walnut pieces optional
1 arugula bunch fresh arugula, roots trimmed if attached
2 cloves fresh garlic peeled
1 cup washed and dried fresh basil or parsley leaves optional
Juice of half of a fresh lemon
1/3 cup olive or vegetable oil
3 tbsp grated Parmesan cheese

Instructions

Pesto is a famous sauce from Italy, traditionally made by crushing fresh basil with garlic and oil, using a mortar and pestle—the word “pesto” means “to pound”. A blender makes it easy! This sauce is delicious tossed with hot or cold pasta or potatoes, as a spread for sandwiches, or served as a sauce with vegetables, fish or chicken.
Toast the walnuts if using – place in a skillet over medium heat and cook, stirring occasionally, until light golden brown. Remove from heat and transfer to plate to cool.
Wash the arugula by placing in a large bowl of cold water; swish gently to remove any dirt. Lift the arugula out of the water. Dry on paper towels, in a strainer, or in a salad spinner.
Put garlic and walnuts into a blender. Blend 3-4 seconds to finely chop the garlic and nuts.
Add the arugula, basil or parsley leaves if using, lemon juice and oil to the blender. Blend, scraping down the sides with a spatula several times, until all the ingredients are processed into a thick sauce.
Add the Parmesan cheese, and blend 2-3 seconds, just to combine all the ingredients.
Refrigerate for at least one hour to allow flavors to develop. Store tightly covered in the refrigerator for up to one week.

Notes

Store for up to a week in a sealed plastic bag or airtight container in the refrigerator.
Wash just before using.

Nutrition Facts

Arugula Pesto

Amount per Serving

Calories

151

% Daily Value*

Fat

16

g

21

%

Saturated Fat

2

g

10

%

Sodium

39

mg

2

%

Potassium

33

mg

1

%

Carbohydrates

1

g

0

%

Fiber

1

g

4

%

Sugar

1

g

Protein

2

g

4

%

Vitamin A

233

µg

26

%

Vitamin C

1

mg

1

%

Calcium

41

mg

3

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword arugula

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Arugula Pasta

August 3, 2020 Jennifer Recipes

Arugula Pasta

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Italian

Servings servings

Calories 324 kcal

Ingredients

6 cups arugula loosely packed fresh arugula
¾ lb pasta uncooked, preferably whole wheat
3 tbsp olive or vegetable oil
1 large onion or 2 medium onions, chopped; or 4 green onions or scallions, sliced thin crosswise, including greens
2 cloves fresh garlic finely chopped, or ½ tsp garlic powder
Zest and juice of 1 fresh lemon
¼ tsp kosher salt
Ground black pepper to taste
Red pepper flakes to taste
½ cup grated Parmesan cheese

Instructions

Wash the arugula by placing in a large bowl of cold water; swish gently to remove any dirt. Pull the arugula out of the water, shake gently, and dry the leaves in a colander or salad spinner. Trim any thick stems. Set aside.
Cook pasta in a large pot of boiling water, until it is cooked but still a bit firm to the bite (al dente). Drain pasta, reserving 1 cup of the water from the pot.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring often, until softened, about 4-5 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the lemon zest and juice, salt, black pepper and red pepper flakes.
Add the pasta and ½ cup pasta cooking water to the skillet and cook, tossing gently, for 2-3 minutes until the sauce coats the pasta. Add more pasta cooking water if needed.
Add the arugula and the Parmesan cheese, toss to wilt the arugula, and serve.

Notes

Arugula is a popular spicy-peppery salad green..
It is related to broccoli and cabbage.
It is often mixed with milder lettuces in a salad, and is usually one of the lettuces in spring mix.
Arugula is very low in calories and fat-free.
It is a good source of vitamins, minerals and fiber.
Store for up to a week in a sealed plastic bag or airtight container in the refrigerator.
Wash just before using.
This recipe shows how delicious it can be on its own.

Nutrition Facts

Arugula Pasta

Amount per Serving

Calories

324

% Daily Value*

Fat

10

g

13

%

Saturated Fat

3

g

15

%

Sodium

234

mg

10

%

Potassium

247

mg

5

%

Carbohydrates

46

g

15

%

Fiber

3

g

11

%

Sugar

3

g

Protein

11

g

22

%

Vitamin A

547

µg

61

%

Vitamin C

5

mg

6

%

Calcium

142

mg

11

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword arugula, pasta

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Cinnamon Applesauce

August 3, 2020 Jennifer Recipes

Cinnamon Applesauce

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Course Dessert, Side Dish, Snack

Cuisine American

Servings servings

Calories 116 kcal

Ingredients

3-4 lbs apples cored, quartered & peeled (leave skins on if using food mill, see note)
½ cup water
1 tsp ground cinnamon
¼ tsp nutmeg optional
Note: Add ¼ cup brown sugar or maple syrup optional if you like sweeter applesauce

Instructions

Put all of the ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer until apples are very soft, about 20-30 minutes, stirring occasionally to prevent sticking on the bottom of the pot.
Remove from heat. Mash with potato masher for a chunky applesauce, or use a food mill or blender for a smooth applesauce. Transfer to large bowl.
Ready to serve hot. If you wish to serve the applesauce cold, leave out at room temperature for 30 minutes before placing in the refrigerator.

Notes

If you are using a food mill (a tool similar to a potato ricer) to make a smooth applesauce, you can leave the skins on. The food mill will leave the skins and seeds behind as it purees the sauce.

There are many varieties of apples—some are best for eating, some for cooking, and others are all-purpose.
Best cooking apples: Golden Delicious, Granny Smith, Fuji, Jonathan and McIntosh.
They can be sweet or tart, and come in a variety of colors.
Apples are low in calories and fat-free. They are a good source of Vitamin C and fiber.
Apples will stay fresh at room temperature for 2 days. They can remain fresh in the refrigerator for 2 weeks or more. Wash in cold water before eating.
Most apples discolor quickly after they are cut, so use them quickly or toss them with some lemon juice to stop browning.

OTHER USES FOR APPLES

Slice up an apple and add to a salad for a sweet delicious crunch.
Spread a small amount of peanut butter on apple slices, and enjoy as a healthy snack.

Nutrition

Calories: 116kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 191mgFiber: 4gSugar: 24gVitamin A: 92µgVitamin C: 8mgCalcium: 18mgIron: 1mg

Keyword apple

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Applesauce Cake

August 3, 2020 Jennifer Recipes

Applesauce Cake

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Course Dessert

Cuisine American

Calories 3364 kcal

Ingredients

Butter or oil for greasing pan
3 cups flour all-purpose
2 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
1 cup butter (2 sticks) room temperature
1-½ cups light-brown sugar packed
¼ cup honey
2 eggs large
2 cups applesauce
Confectioners sugar optional

Instructions

Preheat oven to 350°.
Grease a 9 x 13 inch baking pan.
In a bowl, mix flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, beat butter, brown sugar and honey with a heavy spoon until light and fluffy.
Add eggs, one at a time, beating until combined. Add applesauce. Gradually add flour mixture; beat just until combined.
Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean, 30-40 minutes.
Cool in the pan 10 minutes. Turn out of pan onto a cutting board, baking sheet or wire rack; carefully turn cake top-side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.

Notes

There are many varieties of apples—some are best for eating, some for cooking, and others are all-purpose.
They can be sweet or tart, and come in a variety of colors.
Apples are low in calories and fat-free. They are a good source of Vitamin C and fiber.
Apples will stay fresh at room temperature for 2 days. They can remain fresh in the refrigerator for 2 weeks or more. Wash in cold water before eating.
Most apples discolor quickly after they are cut, so use them quickly or toss them with some lemon juice to stop browning.

OTHER USES FOR APPLES

Slice up an apple and add to a salad for a sweet delicious crunch.
Spread a small amount of peanut butter on apple slices, and enjoy as a healthy snack.

Nutrition

Calories: 3364kcalCarbohydrates: 749gProtein: 59gFat: 21gSaturated Fat: 8gSodium: 5005mgPotassium: 1691mgFiber: 17gSugar: 449gVitamin A: 1013µgVitamin C: 5mgCalcium: 705mgIron: 23mg

Keyword apple

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Apple Crisp

August 3, 2020 Jennifer Recipes

Apple Crisp

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Course Dessert

Cuisine American

Calories 1440 kcal

Ingredients

6 apples cored & sliced (keep skins on for extra color and nutrition)
1 tsp ground cinnamon
¼ tsp ground nutmeg optional
Juice of 1 lemon about 2 tbsp
¼ cup brown sugar packed
Oil or butter for greasing the pan

Topping:

¾ cup oats old-fashioned or quick (not instant oats)
1/3 cup brown sugar packed
¼ cup flour all-purpose
½ tsp ground cinnamon
3 tbsp butter cut into small pieces

Instructions

Preheat oven to 350°.
In a bowl mix together the apples, cinnamon, nutmeg, lemon juice and brown sugar.
Butter or oil an 8 x 8-inch baking pan. Put apple mixture in it and set it aside.
In another bowl mix the oats, sugar, flour, cinnamon and bits of margarine or butter. Rub mixture with your fingers until crumbly.
Sprinkle the oat mixture evenly on top of the apples.
Bake for 40-45 minutes, until fruit is bubbling and topping is golden brown.

Notes

There are many varieties of apples—some are best for eating, some for cooking, and others are all-purpose.
They can be sweet or tart, and come in a variety of colors.
Apples are low in calories and fat-free. They are a good source of Vitamin C and fiber.
Apples will stay fresh at room temperature for 2 days. They can remain fresh in the refrigerator for 2 weeks or more. Wash in cold water before eating.
Most apples discolor quickly after they are cut, so use them quickly or toss them with some lemon juice to stop browning.

OTHER USES FOR APPLES

Slice up an apple and add to a salad for a sweet delicious crunch.
Spread a small amount of peanut butter on apple slices, and enjoy as a healthy snack.

Nutrition

Calories: 1440kcalCarbohydrates: 347gProtein: 16gFat: 8gSaturated Fat: 2gSodium: 99mgPotassium: 1620mgFiber: 35gSugar: 241gVitamin A: 664µgVitamin C: 50mgCalcium: 294mgIron: 6mg

Keyword apple

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Baked Stuffed Apples

August 2, 2020 Jennifer Recipes

Baked Stuffed Apples

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Course Dessert, Snack

Cuisine American

Servings servings

Calories 163 kcal

Ingredients

1 tsp vegetable oil for greasing the pan
4 apples (large) unpeeled
½ cup dried fruit coarsely chopped
½ cup apple juice (unsweetened) or cider
2 tbsp honey
½ tsp ground cinnamon

Instructions

Preheat oven to 350°.
Lightly oil a 9-inch round or 8-inch square baking pan.
Cut a thin slice from the bottom of each apple so that apples will stand upright. Using an apple corer, melon baller or a spoon, scoop out core of each apple. Make a 1-inch wide hollow center but leave bottom of apple intact.
Arrange apples, hollowed side up, in the baking pan. Put 2 tbsp of dried fruit into each cored-out apple.
Pour apple juice or cider around apples in dish. Drizzle honey over dried fruit filling and apples. Sprinkle cinnamon evenly over the tops of the apples.
Bake apples, uncovered, until tender, basting occasionally with pan juices, about 45 minutes. Serve warm, spooning pan juices over.
Tip: For the stuffing, try one type of dried fruit, or any combination of raisins, dried cranberries, cherries, apricots, dates, figs or prunes. Coarsely chop larger pieces. Smaller fruits such as raisins and cranberries may be left whole.

Notes

There are many varieties of apples—some are best for eating, some for cooking, and others are all-purpose.
Best cooking apples: Golden Delicious, Granny Smith, Fuji, Jonathan and McIntosh.
They can be sweet or tart, and come in a variety of colors.
Apples are low in calories and fat-free. They are a good source of Vitamin C and fiber.
Apples will stay fresh at room temperature for 2 days. They can remain fresh in the refrigerator for 2 weeks or more. Wash in cold water before eating.
Most apples discolor quickly after they are cut, so use them quickly or toss them with some lemon juice to stop browning.

OTHER USES FOR APPLES

Slice up an apple and add to a salad for a sweet delicious crunch.
Spread a small amount of peanut butter on apple slices, and enjoy as a healthy snack.

Nutrition Facts

Baked Stuffed Apples

Amount per Serving

Calories

163

% Daily Value*

Fat

1

g

1

%

Saturated Fat

1

g

5

%

Sodium

4

mg

0

%

Potassium

260

mg

6

%

Carbohydrates

41

g

14

%

Fiber

5

g

18

%

Sugar

33

g

Protein

1

g

2

%

Vitamin A

98

µg

11

%

Vitamin C

9

mg

10

%

Calcium

22

mg

2

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword apple, apples

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Roasted Acorn Squash

August 2, 2020 Jennifer Recipes

Roasted Acorn Squash

Called winter squash because they can be stored for use during the winter. They are harvested mature, when the skin and seeds have become hard. Some varieties are pumpkin, Hubbard, butternut, acorn, and spaghetti squash. Low in calories, fat-free, rich in vitamins, minerals and fiber. The darker the flesh, the higher the amount of Vitamin A.

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Course Main Course, Side Dish

Cuisine American

Servings servings

Calories 66 kcal

Ingredients

1 acorn squash (1 large or 2 small) about 2 lbs total
½ tsp salt
½ tsp ground black pepper
1 tbsp oil vegetable or olive
2 tbsp brown sugar or maple syrup
¼ tsp ground cinnamon
¼ tsp ground nutmeg optional
¼ tsp red pepper flakes or chili powder optional

Instructions

Preheat the oven to 375°.
Cut squash in half, and scrape out the seeds*. Carefully cut each half into serving-size wedges.
In a shallow roasting pan, place the squash wedges cut side up. Sprinkle evenly with salt and black pepper. Pour ¼ cup of water into the pan, and cover pan tightly with aluminum foil.
Roast for 20 minutes. Remove pan from the oven and carefully remove the foil.
Brush or spoon oil onto all the squash wedges. Sprinkle evenly with the brown sugar or maple syrup, cinnamon, and nutmeg and red pepper flakes if desired.
Return pan to the oven and roast, uncovered, until squash is golden and tender, about 15-20 more minutes (a paring knife should be able to be easily inserted into the flesh).

Notes

Store in a dark, cool and dry location for up to a month. Once cut, store in the refrigerator for up to one week. Wash just before using.

OTHER USES FOR ACORN SQUASH

Mix some into your muffins or pancake batter.
Save seeds and enjoy as a snack.

*Garnish seeds and roast in oven until golden brown, about 30 minutes in 325°.

Nutrition Facts

Roasted Acorn Squash

Amount per Serving

Calories

66

% Daily Value*

Fat

2

g

3

%

Saturated Fat

1

g

5

%

Sodium

198

mg

9

%

Potassium

249

mg

5

%

Carbohydrates

12

g

4

%

Fiber

1

g

4

%

Sugar

4

g

Protein

1

g

2

%

Vitamin A

288

µg

32

%

Vitamin C

8

mg

9

%

Calcium

27

mg

2

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword squash

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The gleaning season has officially begun!

June 8, 2020 Jennifer Announcements, Cathy's Corner

So many of you have reached out to us to ask when on-farm and other volunteer opportunities will begin. We’ve been as eager as you to be together in the fields once again, and miss our extraordinary volunteers so much! So, we are beyond thrilled to announce the official start of this season’s farm gleanings.

Rolling Harvest Receives $121,500 Grant for Equipment Purchases from Wolf Administration

May 21, 2020 Jennifer Featured, In The Media, Press Releases

From a May 21, 2020 Press Release

Wolf Administration Awards $9.6 million in Grants to Help the Charitable Food System

The Wolf Administration will be awarding more than $9 million to non-profit entities for projects to fight hunger and prevent food waste. The awards come from the expanded Food Recovery Infrastructure grant program announced in April.

Grants will allow food banks, shelters and soup kitchens to cover the costs of equipment purchases necessary to prepare, transport and store food acquired from retailers, wholesalers, farms, processors and cooperatives. Examples of eligible equipment that will be funded include refrigerated or non-refrigerated box trucks, industrial-sized refrigerators, pallet jacks and/or dollies. Installation and shipping costs were also eligible for support.

Increased demand on the charitable food system related to COVID-19 has demonstrated an immediate need for resources to support additional cold storage space, and more flexibility and changes to this grant program. The changes made in April encouraged partnerships between nonprofit organizations such as food banks and farms, processors and cooperatives that continue to experience challenges within the food supply chain as a result of the COVID-19 emergency.

“Many people across the state are feeling the strain of losing jobs or other income related to the COVID-19 crisis, and this will help provide a safety net to ensure that our fellow Pennsylvanians are not going hungry,” said Governor Tom Wolf. “This program also helps ensure that our farmers are not in a position where they have to waste the food and dairy products grown on their farms because of market upheavals.”

“Our goal when expanding the Food Recovery Infrastructure Grant was to quickly get money to the people that could do the most to help, and the charitable organizations of Pennsylvania responded,” said Department of Environmental Protection Secretary Patrick McDonnell. “These grants will help guarantee food security to our residents that need it.”

“These grantees have demonstrated their commitment to feeding Pennsylvanians and simultaneously supporting agriculture,” said Agriculture Secretary Russell Redding. “This grant program is our trifecta, a win-win-win for our commonwealth: allowing food banks to keep fresh produce and dairy stocked and provide it to those in need, eliminating food waste, and preventing losses for our hardworking farmers who have had to deal with so much uncertainty.”

The recipients of the 145 awards include food banks, soup kitchens and churches from across the commonwealth.

The full list of recipients is here.

Based on the most recent survey in early May, Feeding Pennsylvania member food banks are reporting an average increase in demand of 55 percent over what they were seeing one year ago today. Unused or unsold food ends up in landfills, where it can biodegrade and release greenhouse gases like methane. The EPA estimates that in 2015 (the last year when information was available), more than 30 million tons of food waste went into landfills nationwide.

Funding for the grant was made available for Pennsylvania nonprofit organizations for grant assistance for the proper management and operation of food waste reduction pursuant to the Pennsylvania Municipal Waste Planning, Recycling and Waste Reduction Act of 1988, Act 101.

Local Nonprofit Addresses Food Insecurity

May 11, 2020 Jennifer Featured, In The Media

Recorded Live (Facebook Live)
JD & Phil Live for the Bucks County Courier Times

Blog

Arugula Pesto

Ingredients 1x2x3x

Instructions

Notes

Arugula Pasta

Ingredients 1x2x3x

Instructions

Notes

Cinnamon Applesauce

Ingredients 1x2x3x

Instructions

Notes

Nutrition

Applesauce Cake

Ingredients

Instructions

Notes

Nutrition

Apple Crisp

Ingredients

Topping:

Instructions

Notes

Nutrition

Baked Stuffed Apples

Ingredients 1x2x3x

Instructions

Notes

Roasted Acorn Squash

Ingredients 1x2x3x

Instructions

Notes

Wolf Administration Awards $9.6 million in Grants to Help the Charitable Food System

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