Apple Raspberry Nachos

Whip up these fun apple nachos for dessert or a sweet afternoon snack and don't be afraid to get creative. Toast the nuts and coconut, replace the nuts with granola or crushed graham crackers, drizzle the apples with honey or caramel sauce, top with ice cream, sprinkle with cinnamon. If you have extra raspberry sauce, swirl it into the yogurt dip.

Ingredients

• 1 cup frozen or fresh raspberries

• 1 tablespoon maple syrup

• 1/2 cup chocolate chips

• 2 large Honeycrisp apples, halved, cored and sliced thin

• 1/4 cup pecans, chopped

• 2 tablespoons shredded coconut

• 2 tablespoons plain or vanilla yogurt

Preparation

In a small pot, simmer the raspberries and maple syrup for 5 to 10 minutes, stirring frequently. Remove the raspberry sauce from the heat and pour into a small container through a fine mesh strainer to remove the seeds. (Tip: Use the back of a heavy spoon to push the raspberry sauce through the strainer.) Set aside the finished sauce. Melt the chocolate chips either in a double boiler or by microwaving for about 3 minutes on low, in a microwave-safe bowl. To build the nachos, spread out or overlap the apple slices on a platter or large plate. Lightly drizzle the apple slices with the melted chocolate and raspberry sauce, sprinkle pecans and coconut over the top, and serve with yogurt as a dipping sauce.

Asparagus and Bell Pepper Quiche

The fresh taste of local asparagus shines in this irresistible quiche.

Ingredients

Filling

• 1/2 pound asparagus, trimmed and cut into 1-inch pieces
• 1/3 cup red pepper, diced
• 1/2 cup shredded cheddar cheese
• 1 pre-made 9-inch pie crust

Quiche

• 6 eggs
• 2 cups half and half
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon dried thyme

Preparation

1. Preheat oven to 325°F.
2. Bring a small pot of salted water to a boil, and gently steam or blanch the peppers and asparagus until al dente, roughly 3 minutes. Drain and cool.
3. In a medium-sized bowl, combine the cooked vegetables and cheese. Mix well and scoop the filling into the pie shell.
4. Crack the eggs and add them to the bowl. Beat them slightly, then whisk in the half and half and spices. Pour the mixture into the pie shell, over the vegetable filling.
5. Bake on a center rack in the preheated oven until completely set.

Authored by Renee Russel. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

French Leek Pie with Gruyere Cheese

This savory tart is perfect for lunch or brunch. It's simple to make and is easily varied with a few ingredient swaps.

Ingredients

• 1 9-inch prepared pie crust
• 1 tablespoon olive oil
• 3 leeks, trimmed, cleaned and sliced in 1/2-inch pieces (about 3 1/2 to 4 cups)
• 1/2 teaspoon dried tarragon
• 1⁄4 cup water
• Salt and pepper
• 1 cup half and half
• 2 cups shredded Gruyere cheese

Preparation

1. Preheat oven to 350ºF. Prick the pie crust several times with a fork and pre-bake the pie crust for 12-15 minutes. Let the crust cool before filling.
2. Heat the olive oil in a skillet over medium-high heat. Sauté the leeks for 5-6 minutes. Add the tarragon, water and a pinch of salt and pepper and sauté another 5 minutes until the leeks are tender. Remove from heat and stir in the half and half and shredded cheese. Add salt and pepper to taste, and then pour the mixture into the pre-baked pie shell. Bake the pie for 40-50 minutes. Let the pie sit for 15 minutes before slicing.

Tips & Notes

For an easy variation, try adding crumbled cooked bacon, layer in some tomatoes and use shredded Mozzarella in place of the Gruyere.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop