Week SEVEN: Pear & Apple Crisp, Lasagna Roll Up and Simple Salad

PEAR AND APPLE CRISP
from Cooks.com
Ingredients:

• 5 to 6 cups sliced, pared apples (about 6 tart, firm apples) 
• 1 cup sifted flour
• 1/2 to 1 cup sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 unbeaten egg
• 1/3 cup melted, cooled shortening
• 1/2 teaspoon cinnamon

Directions:

1. Place apples in a greased 6 x 10-inch baking dish.
2. Mix the next 5 ingredients together with fork until crumbly, and sprinkle over the apples.
3. Top your apple and crumble mixture with shortening and cinnamon. 
4. Bake for 30 to 40 minutes in a 350°F. Serve warm with cream or ice cream.

LASAGNA ROLL UP
Ingredients:

• 8 ounces dried lasagna noodles (do not substitute a no-boil version)
• Handmade ricotta (or 16 ounces store-bought ricotta)
• 1/2 cup shredded Parmesan cheese
• 1 teaspoon dried basil or Italian seasoning
• 1 teaspoon granulated garlic
• 1 jar tomato sauce

Directions:

1. Boil noodles according to package instructions, they should be barely al dente.
2. Once cooled, lay out on foil or parchment lightly coated in cooking spray.
3. Mix ricotta with Parmesan cheese, basil, and garlic.
4. Spoon 1/4 cup cheese mixture onto the noodle, spreading out evenly.
5. Add additional fillings such as cooked sausage or fresh spinach now.
6. Roll up the noodle and serve with tomato sauce for dipping.

SIMPLE SALAD
from AllRecipes.com
Ingredients:

• 1 large head romaine lettuce - rinsed, dried and torn into bite-sized pieces
• 1 large head iceberg - rinsed, dried and torn into bite-sized pieces
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 cup sliced red onion
• 1 (4 ounce) jar diced pimento peppers, drained
• 2/3 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup grated Parmesan cheese

Directions:

1. In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. 
2. Toss together.
3. Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. 
4. Refrigerate until chilled and pour over salad to coat. Toss and serve.