More forgiving than an apple pie (one of the hardest pies, IMO, to execute really well) this new-to-me recipe gets everything right: tart and sweet, crunchy and creamy, rich apple flavor.  A dollop of Haagen Daz vanilla bean ice cream on top and your guests will be very, very happy.

(As long as you’re peeling apples, you might as well make two.  Or more.  I haven’t tried it, but the recipe gives directions for freezing.)

One note: If you’re new to apple desserts, the type of apple really matters for maintaining texture and form when cooked.

This one’s a keeper.

As summer has turned to fall, I’m still cooking from the farmers market, and now using lots of kale and chard.  A search for new recipes,  turned up this one.

Excellent.

And easy.

I didn’t put it over pasta, but you could.  And I used chick peas and a combo of both chard and kale.  With our cooler night temperatures and frost here in NC, greens are at their tastiest best.  Serve with bread from your local artisan bakery and a green salad and you’re good to go.  The only adjustment I’ll make next time is adding some chopped parsley over the top when serving.

P.S.  Stay tuned for a Black Friday offer from me coming soon that is not to be missed!