Fresh Life Fam: Week of November 9th

GRILLED ZUCCHINI & LEEKS WITH WALNUTS

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INGREDIENTS

1/3 cup walnuts

1 garlic clove, finely grated

2 tablespoons fresh lemon juice

5 tablespoons olive oil, divided

Kosher salt

Freshly ground black pepper

2 large leeks, white and pale-green parts only, halved lengthwise with some root attached

2 large zucchini (about 1 pound), halved lengthwise

1/2 cup (lightly packed) fresh flat-leaf parsley leaves with tender stems

INSTRUCTIONS

Prepare grill for medium-high heat. Toast walnuts in a dry small skillet over medium heat, tossing often, until fragrant, about 5 minutes. Chop very coarsely. Toss warm walnuts with garlic, lemon juice, and 3 tablespoons oil in a large bowl; season with salt and pepper.

Brush leeks and zucchini with remaining 2 tablespoons oil; season with salt and pepper. Grill vegetables, turning often, until tender and charred in spots, 5-8 minutes for leeks, 8-10 minutes for zucchini.

Transfer vegetables to a cutting board. Trim roots from leeks and cut leeks and zucchini into bite-size pieces. Add vegetables and parsley to bowl with walnuts and toss to combine; season vegetables with salt, pepper, and more lemon juice, if desired.

INSTANT POT APPLE CRISP!

INGREDIENTS

For the crump topping:

1/2  cup  all-purpose flour

1/2  cup  old-fashioned rolled oats

1/2  cup  light brown sugar

1/2  teaspoon  ground cinnamon

dash of salt

6 Tbsp unsalted butter, cut into small pieces

For the Apple filling:

4 small Granny Smith apples, chopped into 1 inch chunks

2 Tablespoons  butter, melted

1  Tablespoon  lemon juice

1/2  teaspoon  vanilla extract

1/4  cup  light brown sugar

1/2  teaspoon ground cinnamon

dash of salt

1 cup water

INSTRUCTIONS

In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs.

Refrigerate while you prepare the apple filling.

Spray Instant pot with non-stick cooking spray.

Add melted butter, lemon juice, vanilla, brown sugar, cinnamon and salt and stir to combine. Add apples and toss to coat. Pour in water.

Sprinkle crumb topping evenly over the apples.

Cook on high pressure (manual for 1 minute).

When timer beeps, turn the valve to quick release the pressure/steam. Start slowly to be sure only steam comes out, and then fully release it.

Optional: Spoon servings into oven-proof dish and broil for 1-2 minutes, to crisp the topping, if desired