Brown Sugar-Apple Crisp
Adding fresh lemon juice and grated lemon peel
to the filling enhances the flavor of the apples.

8 large Golden Delicious apples (about 3 1/2 lbs.), peeled, cored, halved and thinly sliced
3/4 cup (packed) dark brown sugar
2 Tbls. fresh lemon juice
1 tsp. grated lemon peel
1 cup unbleached all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
1 large egg yolk
Vanilla ice cream or whipped cream

Preheat oven to 375° F. Butter 13 x 9 x 2-inch glass baking dish. Toss apples, 1/4 cup sugar, lemon juice and lemon peel in prepared dish. Whisk flour, baking soda, cinnamon and remaining 1/2 cup sugar in medium bowl. Add butter and egg yolk and rub in with fingertips until mixture forms moist clumps. Sprinkle topping over apples. Bake until apples are tender and topping is golden and crisp, about 28 minutes. Cool 20 minutes. Serve warm with vanilla ice cream or whipped cream. Serves 8 easily.

1 Tbls. butter
1 Tbls. olive oil
1 3-lb. whole chicken, cut into 8 pieces
3/4 cup chopped shallots
1/2 cup of dry white wine
1/2 cup chicken broth
1/2 cup whipping cream
1 Tbls. chopped fresh tarragon, more for garnish
1 Tbls. Dijon-type mustard

Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.

Add shallots to same skillet; reduce heat to medium-low. Saute until soft, about 3 minutes. Add wine and chicken broth; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.

Whisk cream, tarragon and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken. Makes 4 servings.

2 (7-oz.) packages baby spinach
2 garlic cloves, minced
1 tsp. olive oil
1/4 tsp. each salt and pepper
2 Tbls. pine nuts, toasted

Saute spinach and garlic in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until spinach wilts. Stir in salt and pepper; sprinkle with pine nuts. Serve immediately. Makes 4 servings.