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SALT LAKE CITY -- In honor of National Food Day we sent Food Specialist Jenn Hardman to Harmon's to check out tons of "Utah's Own" products.
When consumers purchase locally produced or grown products it builds Utah's economy. A dollar spent on a Utah product creates the effect of adding between $4 to $6 to the state's economy. Thanks to the creation of the Utah's Own program, consumers can find more than 600 local products and know where to buy them. Get a list at utahsown.utah.gov/list.php.
We also prepared two recipes made with local ingredients.
Apple Crisp
by Barbara with BarbaraBakes.com
Ingredients
Apple Filling:
6 cups apples, peeled, cored and thinly sliced (6 - 8 apples - use a combination of sweet and tart baking apples)
1 Tbsp lemon juice
1/4 cup granulated sugar
1 Tbsp cornstarch
1/4 tsp ground cinnamon
1/4 tsp table salt
Crumble Topping:
2/3 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/2 cup sliced almonds
1/2 tsp cinnamon
1/4 tsp salt
1/3 cup butter, melted
Directions:
Preheat oven to 375º. Spray a 9×9 baking dish with non-stick cooking spray.
In a large bowl or plastic zipper bag, combine granulated sugar, cornstarch, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt. Add apples and lemon juice and toss to coat. Put in prepared baking dish.
In a large bowl combine brown sugar, flour, oats, almonds, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Add melted butter and mix with a fork or your hands until mixture resembles crumbly wet sand. Sprinkle mixture evenly on top of apples.
Place baking dish on a rimmed baking sheet, and bake until apples are tender and topping is golden brown about 45 - 55 minutes. Let rest 10 minutes before serving.
Serve warm from the oven topped with a scoop of vanilla ice cream, if desired.
Baked Egg
Ingredients
14 tomatoes, quartered (you should end up with 3-4 Cups of pureed tomatoes)
Small handful (4-6 leaves) fresh basil, chopped
1 clove garlic, minced
1/2 tsp fresh sage, minced
1/4 lb Christiansen Farm maple sage sausage (the bomb diggity)
1 small-medium carrot, finely grated
2 Tbsp cream cheese
2 Tbsp-1/4 Cup heavy cream
Salt and pepper to taste
4-6 eggs
Cheese if desired (mozzarella is good)
Crusty bread or toast
Directions
*It is not necessary to roast the tomatoes, but it does improve the flavor.
Place the tomatoes on a baking sheet and drizzle with olive oil, salt, pepper, basil, and garlic. Roast in the oven at 425 for 30 minutes. Remove and let cool slightly.
Place the tomatoes in a blender and puree. Set aside.
Heat a large sauce pot over medium heat and add the sausage. Cook until done through, about 6-8 minutes. Remove the meat to a dish and leave the grease in the pot. Add the sage and carrot and cook for 2-3 minutes. Add the meat, tomatoes and cream cheese to the pot and continue to cook until the cream cheese is completely melted. Add the heavy cream and salt and pepper to taste.
Place the sauce in small baking ramekins or dishes. Crack an egg on top and place in a 400 degree oven for 14-16 minutes or until the egg is cooked, but not a hard yolk.
Let cool slightly and enjoy!
