more veggies, please!

I eat this for dessert and breakfast, but you can really enjoy it at any time of day. 1 hr 15 min – serves 6 6-8 apples, peeled and cut into eighths 1 stick unsalted butter, softened ½ cup brown sugar juice of ½ lemon 1 teaspoon ground cardamom 1 teaspoon ground cinnamon 1 cup old-fashioned oats, divided ½ cup white sugar ½ cup all-purpose flour ½ teaspoon salt 1. Place rack in middle of oven, preheat oven to 425ºF. 2. Butter a baking dish and stir together apples, ½ cup brown sugar, lemon juice, cardamom and cinnamon. 3. Stir together ½ cup oats, white sugar, flour, salt. Blend in butter until incorporated. Add final ½ cup oats until the mixture clumps. 4. Spread over fruit and bake until juices are bubbling, topping is golden and apples are soft when pierced with a fork, about 20 minutes. Cool slightly before serving. modified from a Gourmet recipe

20 min – serves 4 Pancakes 2 large eggs 1 cup milk 2/3 cup all purpose flour 3/4 teaspoon ground cardamom 1/4 teaspoon salt 1/3 cup half and half 3 tablespoons unsalted butter, melted Unsalted butter, melted 1. Blend eggs and 1/3 cup milk in processor until smooth. 2. Add flour, ground cardamom and salt and process until mixture is thick and smooth. 3. With machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.) 4. Preheat oven to 200°F. Place oven-proof platter in oven. 5. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. 6. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed. If you find yourself stuck...