Back to Cooking Menus | Back to Cooking Article
RECIPES FOR COOKING WITH KRISTEN AND KINGSOLVER
Lunch Recipes
Basil-Blackberry Compote
Yield: 4 servings
Ingredients:
2-3 apples, peeled, cored and chopped
2 pints blackberries
2 tablespoons balsamic vinegar
1 large handful fresh basil, chopped
¼ cup honey – or more, depending on tartness of your berries
5 tablespoons flour
3 heaping tablespoons brown sugar
1 stick cold unsalted butter
Procedure:
Preheat oven to 400 degrees. In a large mixing bowl,combine the
apples, blackberries, balsamic vinegar, and honey. Put mixture in an
oven-proof casserole dish and set aside.
Cut the butter into the flour and sugar, then rub your fingers to make
a chunky, crumbly mixture (not uniform). Sprinkle it on top of the
fruit, then bake 30 minutes until golden and bubbly.
Source: The book “Animal, Vegetable, Miracle”
Sugar Snap Pea Salad
Yield: 4 servings
Ingredients for dressing:
2 tablespoons apricot fruit spread
2 tablespoons white balsamic vinegar
¼ grapeseed or salad oil
pinch of salt
Ingredients for salad:
8 ounces (approximately 2 cups) sugar snapped peas, trimmed
2 packed cups baby arugula
1 cup sliced strawberries
¼ cup crumbled feta cheese
2 tablespoons thinly sliced fresh mint leaves
¼ cup sliced almonds, toasted
Procedure for dressing:
In a small mixing bowl, combine fruit spread with the vinegar.
Slowly add the oil while whisking to combine.
Season dressing with a pinch of salt and set aside.
Procedure for salad:
In a 350 degree oven, toast the almonds on a baking sheet for 6 to 8
minutes or until light golden in color. Set aside.
In a large mixing bowl, toss the sugar snap peas with the
argula, strawberries, feta cheese, and mint. Add the dressing and
toss to coat, reserving any extra dressing for future use.
Sprinkle with toasted almonds and serve immediately.
Source: Kristen Desmond, www.getyouryummyback.com