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Recipes

Arugula Pesto

Arugula Pesto

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.
Course Appetizer, Side Dish
Cuisine Italian
Servings 6 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

Arugula Pasta

Arugula Pasta

© Rolling Harvest in partnership with Carversville Farm Foundation
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6 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

Cinnamon Applesauce

© Rolling Harvest in partnership with Carversville Farm Foundation
Course Dessert, Side Dish, Snack
Cuisine American
Servings 8 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

Applesauce Cake

Applesauce Cake

© Rolling Harvest in partnership with Carversville Farm Foundation
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

Apple Crisp

© Rolling Harvest in partnership with Carversville Farm Foundation
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

Baked Stuffed Apples

Course Dessert, Snack
Cuisine American
Servings 4 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

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.
Course Main Course, Side Dish
Cuisine American
Servings 6 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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