Pear-Rosemary Pie with Cheddar Crust
Ingredients
- 2 1/2 cups organic sprouted flour of choice (Kamut works very well)
- 1/8 teaspoon sea salt
- 3 tablespoons organic sugar, divided
- 1 cup finely grated sharp Cheddar cheese
- 1 cup very cold organic butter, cut into 1/2-inch cubes
- 3 tablespoons very cold organic heavy cream
- 4-5 tablespoons ice-cold filtered water
- 3 1/5 pounds organic or pesticide-free Bartlett pears, peeled and sliced
- 1/3 cup firmly packed organic light-brown sugar
- 2 1/2 tablespoons arrowroot
- 2 tablespoons fresh organic lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon chopped fresh resemary
- 1/4 teaspoon sea salt
- 1 large organic or pastured egg, lightly beaten
Servings:
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Instructions
- Preheat oven to 400 degrees. Pulse first 2 ingredients and 2 tablespoons sugar in a food processor 3-4 times or until combined. Add cheese and butter. Pulse 10-12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture. Pulse 4-5 times or just until moist clumps form. Divide dough in half and flatten into disks. Wrap disks in plastic wrap and chill 30-60 minutes.
- In a large bowl stir together pears, next 6 ingredients, and remaining 1 tablespoon sugar.
- Roll 1 dough disk into a 12 ½-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate. Fold edges under and crimp. Spoon pear mixture into crust.
- Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface and cut into 6 2 ½-inch strips. Arrange strips in a lattice design over filling. Press ends of strips into crust sealing to bottom crust and crimp. (Note: if you don’t want to be bothered with making a lattice top, follow instructions for bottom crust and prick holes in top before baking.)
- Whisk egg and 2 tablespoons of water. Brush top crust with mixture.
- Bake for 55-60 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let cool on a wire rack 1 hour before serving.
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Springtime Pilaf with Salmon and Asparagus
Ingredients
- 4 cups filtered water
- 4 6-oz. wild salmon fillets (about 1 inch thick)
- 2 tablespoons organic or raw butter
- 2 cups diagonally cut organic asparagus (1 inch pieces)
- 3 cups Hot cooked sprouted brown rice
- 1 cup sprouted or frozen organic green peas, thawed
- 1/2 cup organic vegetable broth
- 2 tablespoons fresh flat-leaf organic parsley, chopped
- 2 tablespoons fresh organic lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon Freshly ground black pepper
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Instructions
- Bring water to a boil in a large skillet. Add salmon fillets, skin side up. Return to a boil. Reduce heat, cover, and simmer 10 minutes or until fish flakes easily with a fork. Remove fish with a slotted spoon and dispose of water. Cool fish slightly. Remove and discard skin. Break fish into large pieces.
- Return pan to medium-high heat. Melt butter. Add asparagus and cook 6 minutes or until tender, stirring occasionally. Stir in rice, peas, and broth. Cook 1 minute to heat through. Add salmon, parsley, and remaining ingredients. Stir well to combine. Cook 2 minutes. Serve with lemon wedges.
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Delicious Shrimp & Sprouted Grits
Ingredients
Ingredients for Shrimp
- 2 pounds large wild-caught shrimp, peeled and deveined
- 2 4 oz cans organic mushrooms, undrained
- 1/2 teaspoons sea salt
- 1/2 teaspoon organic lemon pepper
- 1/2 cup organic butter, melted
- 1 tablespoon fresh organic lemon juice
- 3/4 cup organic bottled chili sauce
- 1/3 tablespoon dried oregano
Ingredients for Grits
- 2 cups sprouted yellow corn grits
- 1 quart filtered water
- 1 quart organic heavy cream
- salt and pepper to taste
Servings:
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Instructions
- Combine water and cream with a generous amount of salt and pepper in a medium sauce pan. Bring to a boil. Stir in grits and reduce heat to medium.
- Cover and stir frequently until grits are tender, about 20 minutes. Set aside and keep warm.
- Preheat oven to 350 degrees. Place shrimp in bottom of a lightly buttered 9 x 13” glass or ceramic dish.
- Mix all other shrimp ingredients well and pour over shrimp.
- Bake for 40 minutes. Serve in bowls over grits, with salad and sourdough bread.
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