had around 4 1/2 lb kale and broccolini out of the garden
7 lb potatoes sliced thinly
3 onions thinly sliced
3/4 cup olive oil
2 tsp paprika
lemon slices over the top
in 2 large roasting pans, tossed greens, potatoes and onions with olive oil, seasoned with salt and pepper and spread out in a layer. Set the chicken on top of the vegetables, seasoned with salt and pepper and paprika, added lemon slices.
covered with foil or roasting pan cover....
roasted for 20 minutes, removed cover and roasted 40 minutes longer until chicken cooked thru.
we used potatoes from the cohousing garden
Vegetarian option: black bean burgers over potatoes and kale.
we also served green beans from the garden
and tomatoes and basil and salad.
RECIPE: Maple-Walnut Apple Crisp
Topping:
1 cup flour
1 1/2 cup packed brown sugar
1 cup oats
3/4 tsp cinnamon
3/4 cup butter cut into small pieces
3/4 cup chopped walnuts
Apple:
21 cups sliced peeled apples (we used a selection from the orchard) around 9 pounds
3/4 cup maple syrup
3/4 cup apple juice or cider (optional, good if apples look dry)
1 1/2 tsp cinnamon
preheat oven to 375.
combine topping ingredients in a bowl, cut in butter until mixture is crumbly. (can mix in big cuisanart for more uniform distribution)
combine apples, maple syrup and cinnamon in a large bowl.
place in large size insert pan. sprinkle with crumb mixture.
Bake 45 minutes to hour until golden brown . Serve warm (with ice cream?)
