Food

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Ingredients:
1lb strawberries, quartered
1lb rhubarb stalks (4 or 5), cut into 1/2 inch pieces
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup agave nectar (other options: sugar, maple syrup, honey)
1 cup quick oats
1/2 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted (other options: coconut oil, canola oil)

Directions:
1. Heat oven to 375* and combine strawberries and rhubarb in a baking dish.
2. Add agave nectar, lemon juice, and cornstarch. Stir until fruit is coated.
3. Mix the remaining ingredients in a medium bowl and spread over the fruit.
4. Bake for 40 minutes; until the fruit is bubbling and the topping is golden brown. Enjoy!

Rosemary Chicken

Rosemary Chicken

Rosemary Chicken

Ingredients:
1/4 cup buttermilk
2 tablespoons mustard
8 chicken tenders (or 4 chicken breasts cut in half)
1/3 cup breadcrumbs
1/3 cup chopped walnuts
2 tablespoons grated Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
pinch of salt and pepper

Directions:
1. Preheat oven to 425*
2. Combine buttermilk and mustard in a medium sized bowl, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Combine breadcrumbs, nuts, and the rest of the ingredients in a food processor and process until evenly mixed and crumbly. Add to a shallow dish.
4. Remove chicken from buttermilk mixture; discard the buttermilk mixture. Dredge the chicken in the breadcrumb mixture.
5. Place breaded chicken in a baking dish coated with cooking spray. Bake at 425* for 13-15 minutes, or until chicken is done. Garnish with rosemary sprigs, if desired. Enjoy!