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Baked Oatmeal with Maple Syrup

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Recipe shared by My Saratoga Kitchen Table

Yield: 6 servings

Ingredients

  • 2 cups milk*
  • ⅓ cup maple syrup*
  • 1 egg*
  • 3 Tablespoons butter, melted, divided
  • 2 teaspoons vanilla extract
  • 2 apples*, peeled and cut into slices
  • ½ cup raisins
  • ½ cup dried cranberries
  • 2 cups old fashioned oats
  • ½ cup walnuts, chopped
  • 1½ teaspoon cinnamon

Instructions

  1. Preheat oven to 375°F. Grease an 8-inch baking dish.
  2. In a medium bowl, whisk together the milk, maple syrup, egg, 2 Tablespoons of melted butter, and vanilla extract.
  3. Arrange the apple slices in a single layer on the bottom of the baking dish. Sprinkle ¼ cup of the raisins and ¼ cup of dried cranberries on top of the apples. Cover with oats. Spread the oats evenly over the apples. Drizzle the milk mixture over the top of the oats. Top with walnuts, cinnamon, and remaining raisins and cranberries.
  4. Bake for 35 to 45 minutes, or until the top is golden brown and the mixture is set. Remove from oven and let sit for 5 minutes. Drizzle the remaining melted butter and enjoy!

*Ingredients currently available at the farmers’ market

Roasted Beet and Apple Salad with Honey Dijon Vinaigrette

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Recipe by Marisa Kerkvliet

Yields: 4 servings 

Ingredients 

*Ingredients currently available at the farmers’ market 

For the salad: 

  • 3 medium-size beets or 1 large beet* 
  • 1 apple, thinly sliced* 
  • 1 bag baby lettuce* 
  • 1 handful pea shoots or microgreens* 
  •  ⅓ cup crumbled feta cheese* 
  • ¼ cup toasted walnuts 

For the vinaigrette 

  • ¼ cup olive oil 
  • 2 tablespoons white wine vinegar 
  • 2 tablespoons minced red or yellow onion* 
  • 2 teaspoons honey* 
  • 1 teaspoon dijon mustard 
  • ¼ teaspoon kosher salt 
  • ⅛ teaspoon freshly ground black pepper 

Instructions 

  1. Preheat the oven to 350 degrees F. Trim the stem end off of each beet, wrap in a piece of aluminum foil, and place on a rimmed baking sheet. Roast beets for 1-2 hours or until they are tender when pierced with a paring knife. 
  2. Allow the beets to cool and gently rub off the skin. The beets can be used at this point or stored in an airtight container in the refrigerator for up to 4 days. 
  3. When ready to serve, slice the beets into ¼ inch slices and arrange them on a serving platter. Layer on the sliced apple, baby lettuce, pea shoots, feta cheese, and walnuts and set aside. 
  4. To make the dressing combine the olive oil, white wine vinegar, minced onion, honey, dijon mustard, salt, and pepper in the jar or a small blender and blend on high for 15-30 seconds or until completely smooth. If you do not have a blender small enough for this quantity, simply whisk all the ingredients together in a small bowl. 
  5. Pour dressing over the plated salad and serve immediately.