Makes one 9X13  or 9X9 pan to serve 8

*8 large assorted apples (see apple note below) cored and cut into slices-yes, leave the peels on!1 large, sweet potato, peeled and cut into 1-inch cubes1/3 cup sugar2 tablespoons all-purpose flour2 tablespoons apple cider vinegar or lemon juice

Crisp Topping1 ½ cups oats (old fashioned)
1/3 cup all-purpose flour or ground flaxseed
1 teaspoon cinnamon
3/4 cup brown sugar-light or dark
¼ cup sugar
½ cup (1 stick) unsalted butter, cut into small cubes
 
Sweetened Sour Cream Topping
16 oz Sour Cream (full fat)
2-3 tablespoons sugar
1 teaspoon vanilla extract (I like Everland vanilla and buy it at HomeGoods. You can also purchase online)
 

1. Preheat the oven to 375˚.
2. Place the cubed sweet potato into a saucepan of water. Bring to a simmer and cook potatoes until just tender, about 5-8 minutes. Drain the sweet potatoes.
3. Toss the sliced apples with the sugar, flour, and apple cider vinegar or lemon juice. Place half of the sliced apples into your pan then place the cooked sweet potatoes to cover evenly. Place the remaining apples over the sweet potatoes.
4. In a bowl, combine the oats, flour or flaxseed, cinnamon, and sugars and toss until combined. Using your hands, work in the butter until the mixture comes together in moist crumbs. Spread oat topping evenly over the apples and sweet potatoes. 
5. Bake in the oven for 45 minutes or until the crumb mixture is golden brown and the filling is bubbling. Let cool for 15 minutes before serving.
6. To make the sour cream topping, combine the sour cream, sugar to taste, and vanilla in a bowl and stir to blend. Keep refrigerated until ready to serve.

* Apple combinations:  Texture is an important part of a tasty apple crisp experience.  Combine apples that are both crisp and soft when cooked.  Honey Crisp/Cortland, Granny Smith/Macintosh, Spartan/Cortland. You can add or substitute other like fresh or frozen blueberries, cranberries, and rhubarb.

Here is my version of apple crisp. I hope you love it!
A few notes about my recipe:

• I do not peel my apples. I know this sounds crazy, but it saves lots of time and effort and the skins soften during the baking. Give it a try and see what you think. 
• Spreading your apples over a larger surface creates a greater topping-to-apple ratio. I use a 9x13-inch baking pan. If you prefer a more apples-to-topping apple crisp, bake your crisp in a 9x9-inch pan.
• When its apple baking time, I choose a variety of different apples to combine in my recipes. I combine varieties that are firm, soft, tart, and sweet all baked together under a pie crust or crisp topping. 
• Did you know that apple crisp can be baked and then frozen? You can also prepare several batches of the topping and freeze them to use any time you feel like making an apple crisp or other fruit crisp. 
• Change up your crisp! Take out 2 apples and replace with cubed and steamed sweet potato. Or, replace 2 apples with 2 cup frozen or fresh blueberries.
  
• One last tip, traditionally apple crisp is served plain but I love to serve it with a dollop of sweetened sour cream. However you prepare or serve your apple crisp remember to visit Hollis’ farmstands for the best apples in New Hampshire!  

Makes one 9x9-inch or one 9x13-inch crisp
½ cup dark brown sugar
1 ½ cups quick oats
1/3 cup flour
1 teaspoon cinnamon
1 teaspoon salt
4 ounces (1 stick) unsalted butter, cold
8 large apples-assorted types of apples. Combine varieties that are firm, soft, tart, and sweet.
1/3 cup sugar
1 tablespoon apple cider vinegar or lemon juice

Sour cream topping:
16 oz sour cream (whole fat-no skimping here!)
2-3 tablespoons sugar-more if you like
1 1/2  teaspoons vanilla extract (I love Everland vanilla-I buy it at HomeGoods but you can also buy online)

1. Preheat the oven to 375 degrees. 
2. In a large bowl, combine the brown sugar, oats, flour, cinnamon, and salt. Stir to combine. Cut the butter into 8 pieces. Using your fingertips rub the butter and the dry ingredients together until all the ingredients are no longer dry.
3. To prepare the apples, quarter, core, and slice the apples into 1-inch-thick slices. I like to use a 12-blade apple slicer to do all the work. I do not peel the apples. Leaving the peels on saves      time and the skin of the apples will soften when cooked. You can peel your apples if you prefer.
4. Combine the apples, sugar, and apple cider vinegar in a large bowl and toss. Place the apples into a 9 X 13-pan or 9 x 9-inch pan. I prefer to use an au gratin or rectangular dish that provides more surface area. This gives more topping-to-fruit ratio. 
5. Cover the apples with the crisp topping.
6. Bake for 40-50 minutes or until the apples are cooked and soft and bubbling. Let cool for 10 minutes before serving.
7. Combine the sour cream topping ingredients in a bowl. Taste for sweetness as you like. 

Adapted from www.twosleevers.com
I highly recommend that you check out Urvashi Pitre's website and cookbooks. She taught me how to use an Instant Pot.

Makes one 6-inch frittata
​
1 cup roasted peppers or sweet red peppers sliced thinly
2 cups frozen broccoli, thawed and roughly chopped
4 large eggs
1 cup half and half or heavy cream
1 cup shredded cheddar cheese (or Swiss, mozzarella or other)
1 tsp Kosher salt
1 tsp ground pepper

1. Grease a 6 x 3 pan extremely well with butter or olive oil.
2. Arrange the roasted peppers in the bottom of the pan and cover with the thawed and chopped broccoli.
3. In a large bowl whisk together the eggs, half and half, salt, and pepper. Stir In the shredded cheese.
4. Pour the egg mixture on top of your vegetables and cover with foil.
5. In the inner liner of your instant pot, place 2 cups of water. Place a steamer rack on top of this. Place the covered pan on the steamer rack. Cook on high pressure for 20 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
6. Let it sit for 5-10 minutes. Using a knife, gently loosen the sides of the frittata. Place a plate on top of the pan, and turn out the frittata onto the plate. If you want the pepper side up, you’re done. If you want the cheese side up, flip it on a plate once more. You can broil for 3-4 minutes to get the cheese to melt or serve as is.

Notes:

• You can use any color sweet peppers. Slice thinly to help them cook softer.
• Any type of cheese that will melt can be used. You can also combine cheeses.
• Add ½ cup diced ham or seafood if you like.
• Serve with a salad and a glass of white wine….

This recipe is from one of my favorite recipe authors Deb Perelman. Smitten Kitchen is her website and Instagram page. I suggest you follow both and buy every one of her cookbooks. This recipe popped up in my Instagram feed and because I had all of the ingredients on hand, I went right into the kitchen and got busy. I hope you enjoy! Here is the link to her recipe page.
I taught this recipe in a recent class and used only 4 oz of Rotini and 1 1/4 cups water. I really liked it. I think the pasta and the squash were softer and creamier. 

This is Deb's recipe with her notes. I did make one change and noted it below.

​Serves 8

​1 large egg
1 cup (250 grams) ricotta
1 cup (100 grams) finely grated parmesan, divided
1 cup (85 grams) coarsely grated fontina cheese
1 1/4 cups (300 grams) water
3 tablespoons (45 ml) olive oil, divided
1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other brands)
Freshly grated nutmeg (optional)
Freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, to taste
3 garlic cloves, thinly sliced
5 ounces (140 grams) baby spinach, roughly chopped
2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)
1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
**8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long
​

1. Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides (see Note) with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.
2. Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.
3. Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.
4. Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Do ahead: This keeps in the fridge for up to 1 week. Rewarm uncovered in a 350-degree oven. I haven’t frozen it, but would expect it to freeze well, tightly wrapped.


Notes:
***Liz's Note: I used 4 ounces of pasta (Rotini) and 1 1/4 cups water. I thought the pasta and the squash cooked up a little creamier than with 8 oz of pasta. I liked the texture better with less pasta.
* Structural note: Like a lasagna, this is more wet and messy when it first comes out of the oven. I recommend a 30-minute rest at minimum (what you see here in the loose slices) but it will be cleaner to cut and more set the longer it hangs out. It reheats fantastically and keeps up to a week in the fridge. Last night, we reheated wedges from 6 days ago and they were (still) perfection.
* Pan size: I only tested this in a 9-inch springform but would expect it to also fit in a 11 to 12-inch ovenproof skillet and also, less glamorously, a 9×13-inch baking dish. No need to line with parchment if you’re serving it from the pan or not worried about leakage.
* Pasta shape: I am using a ribbon-shaped pasta called mafaldine or reginette. You can find it from many brands with slight variations such as: Anna (what I used), Sfoglini, Garofalo, Eataly. Classic ruffle-edged lasagna noodles broken into pieces will work too.
* Adaptation notes: I used Ottolenghi’s recipe as general inspiration, but not a literal guide. I skipped the tomatoes, pine nuts, feta, basil, parsley, and even the fresh noodles, instead using dried ones and adding more liquid so they could fully cook. I add some fontina for richness, a bit more parmesan, more salt, and sage.
* Salt [an update]: There have been so many comments about the salt level, I’m adding the weight of the salt and more guidance. As originally noted, Diamond brand kosher salt is much lighter than other brands of kosher salt so if you’re not using it, it’s a good practice to use half of any other brand when reading a recipe. More about salts here.

1 lb Brussels sprouts, shaved thinly
3 tablespoons butter
1 cup heavy cream
salt and pepper to taste
zest of 1/2 lemon
½ cup parsley, chopped
 
Serves 2-4

1. Heat a large sauté pan over medium heat with the butter. When butter has melted add the shaved Brussels sprouts. Stir occasionally for a few minutes, until the brussels sprouts are wilted but still bright green, about 3 minutes. 
2. Add the heavy whipping cream, increase the heat, and bring to a simmer. Reduce heat back to medium, and let simmer for 4 minutes.
3. Season with salt and pepper to taste. Add lemon zest and chopped parsley. Serve immediately.

Additions:

• Shaved cabbage can be used as an alternative to the Brussels sprouts.
• Chopped fresh arugula or spinach can be added.
• 1/4 cup grated parmesan can be folded in before serving.