Walking Through ‘The Open Door'

The Hub Today’s Anna Rossi visits The Open Door to learn how the Gloucester food pantry is focusing on healthy and fresh meals for local families. Cinnamon Apple Chips *Recipe adapted from carriesexperimentalkitchen.com Makes 12 servings Ingredients:  8 Apples – washed, cored and sliced 1/8” thick 1 Tbsp Ground Cinnamon Directions:  Preheat oven to 200 degrees F and position oven rack in the center of the oven. Add the sliced apples to a large bowl, then coat the apples with the cinnamon. Line a baking sheet (maybe two so that the pieces don’t overlap) with parchment paper or spray with cooking spray. Lay the apple slices flat and not overlapping each other. Bake 2-3 hours until the chips are dry but still soft. Allow to cool completely before placing them in an airtight container for up to 4 days. Date Caramel Dip  *Recipe adapted from detoxinista.com Makes 4 servings Ingredients: 24 Soft Medjool Dates, pitted ½ Tsp Fine Sea Salt ½ Cup Coconut Milk ½ Cup Water ½ Tsp Vanilla Extract Directions:  If you’re using a standard blender or food processor, soak the dates in filtered water for 2 to 3 hours, until soft. If you own a powerful blender, like the Vitamix, there’s no need to soak. Combine all of the ingredients in the blender, and blend until smooth and creamy, adding extra water if necessary to facilitate blending. Adjust flavors to taste, and chill before serving. Serve with sliced fruit, or thin with extra water to drizzle over baked goods.