Apple-Walnut Tart
Greg Harris, Vice President of University Advancement

Crust:
1 ½ teaspoons flax meal
1 tablespoon water                                  
2 ½ cups walnut pieces
¼ teaspoon sea salt
2 tablespoons coconut oil
2 tablespoons maple syrup            

Filling:
4 large apples, peeled and thinly sliced
3 tablespoons maple syrup
3 tablespoons orange juice
½ teaspoon ground cinnamon

Preheat oven to 375ºF. Lightly oil the bottom and sides of 9-inch tart pan with a removable bottom, or a 9-inch pie plate.

For the crust, combine the flax meal and water in a small bowl, stir well and set aside for 10 minutes as it forms a gel.

In a food processor, combine the walnuts and salt. Process until sandy. Add the oil, maple syrup and reserved flax mixture and pulse to combine. Press the crust mixture into the bottom and up the sides of the pan. Bake for 12 to 15 minutes, or until the edges are golden brown. Let the crust cool for at least 10 minutes.

For the filling, toss the apples with the maple syrup, orange juice and cinnamon in a large bowl until they coat the fruit. Lift the apple slices from the syrup and reserve both the apples and the syrup.

Arrange the apples in concentric circles in the prebaked crust and bake for 30 minutes. Cover the tart with foil and bake for an additional 20 to 25 minutes, or until the apples are tender. Meanwhile, in a small saucepan over medium heat, hat the reserve syrup until it reduces to 3 tablespoons or a light syrup. Drizzle the syrup over the hot apples. Let the tart cool just until warm, or chill, if desired.

Roasted Brussels Sprouts with Bacon
Mary Ellen Leffard, Alumni Relations Manager

Ingredients:
2 (10-ounce) packages Brussels sprouts
2 ounce piece slab bacon cut into ¾ inch cubes
½ cup walnut pieces
½ teaspoon salt
Freshly ground black pepper

Preheat oven to 375ºF. Wash and peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.

Cook the bacon and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon and walnuts with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper.

Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and walnuts and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.

Green Beans and Pancetta with Whole-Grain Mustard 
Kelsey Donaldson, Alumni Relations Coordinator

Ingredients:
_½ cup chopped pancetta (about 2 ounces)
2 tablespoons chopped shallot
1 ½ pounds green beans, trimmed
½ cup water
¼ teaspoon salt
2 tablespoons whole-grain mustard
¼ teaspoon ground pepper

Heat a large skillet over medium heat. Add pancetta and cook, stirring often, until crispy, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Add shallot and green beans to pan. Cook, stirring, until fragrant, 1-2 minutes. Add water and salt. Cover and cook until beans are tender and the water has evaporated, about 8 minutes. Remove the heat and toss with mustard, pepper and the reserved pancetta. Transfer to a serving dish.