Anne McAlpine: February 6, 2020

I made this pear and apple crisp last week and although it was delicious, I thought it was really sweet so I will cut down on the sugar next time I make it. I cut the fruit slices in half but would leave them a bit bigger, too. The pears and apples created a great flavour. I grated a bit of lemon zest over the top of the fruit before I baked it. I liked it best served warm.

The crispy potatoes are very easy to prepare and come out of the oven nice and crispy. I reheated some in the toaster oven as I thought they might not stay crispy if I used the microwave. I used the mini red potatoes and just cut them in half. The parmesan and breadcrumb combination creates a nice crispiness on them.

This meatless tomato sauce recipe is from one of Zehrs cooking classes. Chef Aaron made it for us and served it over spaghetti. I really liked that it was made with fresh tomatoes as it was a much lighter sauce than a regular spaghetti sauce. Aaron also served breaded baked pork tenderloin. He pounded the slices of the tenderloin really thin and then dipped them into flour, egg, and then Panko breadcrumbs. He then baked them at 360 for 15 minutes. It made a delicious addition to the spaghetti dish.