Saratoga Farmers' Market

honey

Apple & Carrot “Superhero” Muffins

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Recipe by Cookie and Kate
Prep & Cook Time: 45 minutes
Yield: 12 muffins

Ingredients
*Ingredients currently available at the farmers’ market
● 2 cups packed almond meal or almond flour (10 ounces)
● 1 ½ cups old-fashioned oats
● 2 teaspoons ground cinnamon
● 1 teaspoon baking soda
● ½ teaspoon fine sea salt
● Optional mix-ins: ½ cup chopped walnuts, raisins, chocolate chips
● ½ cup honey* or maple syrup*
● 3 eggs*
● 6 tablespoons unsalted butter, melted
● 1 cup grated apple* (about 1 ½ apples)
● 1 cup peeled and grated carrots* (about 3 carrots)

Instructions
1. Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups.
2. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
3. In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
5. Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.


Notes:
MAKE THEM NUT FREE: (The muffins will no longer be gluten free with this variation) 2 cups whole wheat flour can be used as an alternative to the almond meal. Increase the butter to 8 tablespoons (1 stick) and reduce the oats to 1 cup.

Apple Cinnamon Smoothie

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Recipe shared by Moon Cycle Seed Company
Makes 1 smoothie

Ideal for cycling phase #1 with the pumpkin and flaxseed blend. Follicular phase foods include high protein for giving muscle building blocks and high-fat foods along with good sources of folate, vitamin B12 and vitamin E to nourish the follicle.

Ingredients
*Ingredients currently available at the farmers’ market
● 1 apple*, peeled and cored
● ½ cup vanilla Greek yogurt* (preferably organic) or 1 tbsp vanilla protein powder
● ½ cup almond milk
● 1 tsp vanilla extract
● 2 tbsp honey* or maple syrup*
● 2 TBSP pumpkin/flax blend*
● 1 tsp cinnamon
● 2 tsp coconut oil

Instructions
Blend all ingredients together until smooth. Enjoy!

Sweet Potato Fries with Yogurt Honey Dip

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Recipe featured in Cooking Light, shared by My Saratoga Kitchen Table
Serves: 2

Photo by Pattie Garrett

Ingredients
*Ingredients available at the farmers’ market
● 1 sweet potato*
● 1 Tablespoon olive oil
● ½ teaspoon chopped fresh rosemary*
● 1 garlic clove*, minced
● 1 teaspoon paprika*
● ¼ cup plain Greek yogurt*
● 2 teaspoons of honey*
● ⅛ Teaspoon (dash) vanilla extract

Instructions
1. Clean the potato and cut into steak fries.
2. Preheat oven to 375 degrees.
3. In a medium bowl, add olive oil, rosemary, and garlic. Add the potatoes slices and coat well. Sprinkle with paprika.
4. Place potatoes on a sheet pan and bake in a preheated oven for about 15 minutes or until tender and browned.
5. In a small bowl, combine the yogurt, honey, and vanilla. Chill and serve with potatoes.

Grilled Peaches with Browned Butter and Cinnamon Crumbs

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By Pattie Garrett of My Saratoga Kitchen Table. Adapted from the recipe by Half Baked Harvest.
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market

Cinnamon Toast Brioche Crumbs:
● 4 slices brioche bread, pulsed into fine crumbs (about 2 cups of crumbs)
● 4 tablespoons salted butter*, melted
● 2 to 5 tablespoons cinnamon sugar to your taste, plus more for serving
Browned Butter Grilled Peaches:
● 4 tablespoons salted butter*
● 2 tablespoons honey*
● 1 teaspoon vanilla extract
● ½ teaspoon ground cinnamon*
● 4 ripe, but firm peaches or nectarines, halved with pit removed
● vanilla ice cream for serving

Instructions

  1. To make the cinnamon toast crumbs: Preheat the oven to 350 degrees. Line a baking sheet with parchment. In a bowl, toss the breadcrumbs, butter, and cinnamon sugar. Spread onto the sheet pan. Bake 10 to 15 minutes until toasted. Watch closely to prevent burning.
  2. To make the browned butter: Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3 to 4 minutes. Stir often. Remove from the heat and transfer the butter to a heatproof bowl. Stir in honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored up to one week. Serve at room temperature.
  3. To grill the peaches: Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2 to 3 minutes or until char marks appear, flip and grill another 2 to 3 minutes. Remove from the grill and immediately drizzle each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs.
Photo by Pattie Garrett

Maple Almond Butter Sauce Served over Pasta

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Recipe courtesy of Laura Kenny, SFMA Intern 2019

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Cooked pasta noodles*
● ½ cup Nut Zez maple almond butter*
● 1-½ teaspoon minced garlic*
● 3 tablespoons low-sodium soy sauce
● 2 tablespoons balsamic vinegar or try honey balsamic dressing*
● 1 tablespoon honey* or maple syrup*
● 1/8 teaspoon cayenne pepper*
● ½ cup of hot water
● Optional garnishes include: chopped almonds, scallions, or carrots* cut into matchsticks

Instructions

  1. Combine all the ingredients except water into a food processor and blender until smooth.
  2. Add water until desired consistency is achieved.
  3. Cooked pasta according to the instructions and pour mixture over the pasta.
  4. Serve with chopped almonds, sliced scallions, and/or carrots.

    To add extra protein, top with chicken or tofu.

Honey Roasted Parsnips and Carrots

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Adapted from a recipe by Aggie’s Kitchen
Serves: 4-6

Ingredients
2 tablespoons oil

2 tablespoons honey*

4 parsnips*, peeled, cut diagonally and then into strips

4 carrots*, peeled, cut diagonally and then into strips

salt and ground black pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Combine oil and honey in a large bowl. Add parsnips and carrots to bowl and gently toss until the vegetables are coated in oil and honey mixture.
  2. Place vegetables onto a large baking sheet. Sprinkle with salt and pepper.
  3. Bake for 15 minutes. Take baking sheet out and with a spatula carefully flip over vegetables. Bake for additional 5 minutes until vegetables are browned.