Apple Crisp
from Edward Espe Brown’s cookbook "Tomato Blessings and Radish Teachings"
serves 6 - 8

4 - 6 apples, cored, peeled, sliced
Juice & grated peel of 1 lemon (can use less lemon juice if apples are tart - debbie)
1 tsp. cinnamon
1/2 tsp. fresh grated nutmeg
2/3 C brown sugar, packed
1 C whole-wheat flour
2 - 3 pinches of salt
1/2 C butter

Preheat oven to 375 degrees. Toss apples with lemon juice and peel, cinnamon and nutmeg; arrange in 9" x 13" glass baking pan. Combine sugar, flour & salt, then cut in butter w/pastry cutter or two knives. Distribute topping over apples. Bake 35 - 40 min. until apples are tender. Serve warm with a dollop of whipped cream or scoop of ice cream, if desired.
 

Potato and Green Bean Salad
from  "Jane Brody’s Good Food Book"
serves 6

1 lb. green beans, cut and steamed until tender-crisp; keep warm
8 med. potatoes, peeled (optional) and cooked until just soft, then cubed (appx. 4 C); keep warm
2 scallions, sliced

dressing:
2 tbsp. olive or salad oil
2 tbsp. white wine vinegar
1 lg. clover garlic, crushed
1 sm. red onion, thinly sliced into rings
1/2 tsp. oregano
1/2 tsp. salt
1/8 tsp pepper, or more, to taste

Place beans, potatoes & scallions in a medium bowl. Combine all dressing ingredients in a jar. Shake well & pour over the vegetables. Toss gently, mixing well. Cover and refrigerate for several hours or overnight.