Apple-Fennel Salad

What You Need:


  • 1/4 cup chopped shallots
  • 1/4 cup unfiltered apple juice
  • 2 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons roasted walnut oil or olive oil
  • 1/2 teaspoon kosher salt
  • 5 ounces baby arugula (about 6 cups)
  • 2 apples quartered, cored, and sliced thinly
  • 1 fennel bulb, halved and sliced thinly
  • 3/4 cup toasted walnut pieces

How to Make It:

Whisk together shallots, juice, vinegar, oil, honey and salt in a large bowl. Add arugula, apples, and fennel, tossing gently to coat in dressing. Transfer salad to a serving bowl and top with walnuts.

Apple Pecan Whole Wheat Scones

What You Need:


  • 1 cup whole wheat pastry flour
  • ½ cup oats, ground in a food processor
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 egg white, yolk reserved
  • ¼ cup buttermilk
  • 1 medium apple
  • ⅓ cup pecan pieces
  • 2 teaspoons cinnamon
  • 1 pinch nutmeg

    How to Make It:

Preheat oven to 400˚ and cover a sheet tray in parchment paper. In a large bowl, sift together all the dry ingredients. Cut in butter (using pastry blender, two knives, hands, or a food processor) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons maple syrup, and buttermilk. Combine with dry ingredients until dough pulls together. Dice apple and toss with cinnamon, nutmeg and pecans. Pat out dough in to a rough 12×6 square. Sprinkle apples over and carefully roll. Squeeze and pat in to a square log. Cut in to 6-8 squares. Place on the sheet tray 1-2 inches apart. Whisk together egg yolk and 1 tablespoon maple syrup; brush over scones. Place tray in oven and bake for 15-18 minutes until scones are golden and firm to the touch.

Recipe adapted from: Naturally Ella

Sweet Potato and Apple Soup

What You Need:

  • 1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
  • 1 small parsnip, peeled and cut into 1-inch dice
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 6 cups vegetable stock or low-sodium broth
  • 1 cup apple cider
  • 1 teaspoon green Tabasco sauce
  • Finely diced apple and minced parsley and fennel for garnish

How to Make It:

Preheat the oven to 375°. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley and sprigs of fennel.

Recipe adapted from: Food and Wine

Hungarian Apple Squares

What you Need :


  • For the Pastry:
  • 4 1/2 cups all purpose flour
  • ½ tsp salt
  • 1tsp baking powder
  • ¾ cup sugar
  • ¾ cup butter (cold, cut into small pieces)
  • ¾ cup of butter flavored shortening
  • 4 egg yolks (save the egg whites)
  • ½ cup sour cream
  • 1Tbsp grated lemon peel
  • 1 egg mixed with a little water and beaten with a fork for egg wash
  • For the filling:
  • 3lbs apple
  • ¾ cup sugar (can mix brown and white)
  • Cinnamon
  • Juice of a half lemon
  • 1Tbsp grated lemon peel
  • Plain bread crumbs

How to Make It :

Cut shortening into flour mixture (as if making pie dough) or rub together with hand until butter and shortening is worked into the flour. (Should be a crumb like mixture). Add egg yolks, sour cream and lemon peel. Work into a dough that is smooth and not too dry. You can add a little more sour cream if dough feels too dry. Dough may become too soft if worked too long. Divide the dough in half and make a flat thick circle with each, place on separate plates and refrigerate for at least an hour. Roll out one of the circles to fit a 10”x15”x1” baking pan. Dough should line the pan fully, even going up the sides. Arrange filling. Peel apples. Shred using a cheese shredder (large holes). Sprinkle with lemon juice to stop the apples turning brown. Let stand for at least 15 minutes. Sprinkle bottom layer of the rolled out pastry with plain breadcrumbs. Taking handful of the shredded apples squeeze out the juice then spread the apples over the bottom layer of the pastry. Sprinkle the sugar, lemon peels and some cinnamon evenly over the apples. Roll out the second pastry circle, place on top of the filling making sure the whole pan is covered. (Hint: when you rolled out the pastry – roll the pastry onto the rolling pin, transfer to the pan and unroll it from the rolling pin as you place it). Seal side by rolling folding bottom pastry over the top on the edges. Press tight with fingers. Brush egg wash on top to cover the whole sheet. Sprinkle with sugar and with optional chopped nuts. Pirce with fork on several places (to release steam as it bakes). Bake on 350*F for 35-45 minutes or until light golden brown.After baking let the pastry cool then slice into squares to serve. Enjoy!!

Recipe courtesy of: Nagymama Erzsebet (Grandma Elizabeth)

Fall Pizza with Arugula, Goat Cheese, Apple

What you Need :


  • 1 (1-pound) six-grain pizza crust
  • Cooking spray
  • 3 cups thinly sliced aple 
  • 1 cup (4 ounces) crumbled goat cheese
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons honey
  • 2 cups baby arugula
  • 3 tablespoons chopped pecans, toasted
  • 1 tablespoon crushed red pepper

How to Make It :

Preheat oven to 450°. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown. Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans and crushed red pepper evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.

Recipe adapted from: myrecipes.com 

Honey Almond Encrusted Pork with Apples and Arugula

What you Need :


  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • 1 tablespoon yellow mustard
  • 1/4 cup brown mustard
  • 1/4 cup honey
  • salt and pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 red apples, peeled & thinly sliced 
  • freshly grated nutmeg
  • 2 ounces white cooking wine 
  • 4-8 cups arugula, chopped if leaves are large
  • 1 tablespoon sage

How to Make It :

Mix mustards and honey in small bowl. Set aside. Season the pork with salt. Dredge lightly in honey mustard mixture. Place the almond flour in a shallow dish and season with salt and pepper. Dredge the pork in the almond flour, allowing excess to fall off. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside. Serve grilled pork over the arugula topped with the apples, with a drizzle of olive oil, if desired.

Recipe adapted from: The brookcook blog 

Sweet Potato and Apple Mash

What you Need :


  • 1 large sweet potato, peeled
  • 1 red apple, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ½ tablespoon fresh sage
  • 1/2 tablespoon Rosemary
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • ½ teaspoon allspice (optional)

How to Make It :

Preheat the oven to 425˚F. Boil a medium pot of water. Cut the sweet potato up into ½ inch cubes. Then boil the sweet potato in the water for 5 minutes. While the sweet potato is cooking, cut the apple into 1 inch pieces. Place in a medium bowl. Then add the rest of the ingredients: olive oil, garlic, sage, rosemary, salt, cinnamon, nutmeg and allspice. When the sweet potato is done, strain and discard water, then place the sweet potato in the medium bowl with the rest of the ingredients. Mix well to combine everything. Pour the mixture into a casserole dish, spread the mixture out evenly in the dish, then place and bake in the oven for 25 minutes. Remove the casserole dish from the oven, and mash the sweet potato mixture with a potato masher. It’s okay if the mash is still somewhat chunky. Voila!

Recipe adapted from: The Little Hero Project 

Butterkin and Butternut Curry

What you Need :


  • 1 onion – small dice
  • 2 large carrots – peeled, small dice
  • 3 cloves garlic – minced
  • 1 t. ginger – minced
  • 1 T. tomato paste
  • 1 T. curry powder
  • 1/2 c. dry lentils
  • 2 1/2 c. vegetable broth
  • 1 butternut squash – peeled, medium dice
  • 1 butterkin squash – peeled, seeds scooped out and diced
  • 3 Fuji apples – medium dice (I left my skin on)
  • 4 c. fresh spinach leaves
  • pinch cayenne pepper
  • salt and pepper as needed
  • 2 T. olive oil

How to Make It :

In a large pot heat the oil to medium high heat. Add the onions and carrots and cover with a lid. Cook for 3-4 minutes, stirring occasionally until the onions are translucent. Keeping the lid on will sweat the vegetables, making them tender without caramelizing! Add the ginger, garlic, tomato paste, curry powder, and a generous sprinkle of salt and pepper. Cook until fragrant, about 1 minute. Add the lentils and broth and bring to a boil. Cover and bring to a simmer. Simmer for 25 minutes. Add the apples and squash, stir, and cover/simmer for 20 minutes or until fork tender. I added about 1/4 c. more broth after adding the apples/squash. Taste for seasoning. I added a pinch of cayenne for spice and some more salt. Before serving, stir in the spinach until wilted. 

Recipe adapted from: Vodka and Biscuits 

Collard Green Tuna Salad Wraps

What you Need :


  • 1 can albacore tuna (drained)
  • 1/3 cup red onion
  • 1/4 cup dried cranberries
  • 1 small apple (diced)
  • 1/2 stalk celery thinly sliced with leaves
  • 2 tbsp. mayo
  • 1/2 tbsp yellow mustard
  • salt and pepper
  • 4 mustard green leaves

How to Make It :

In a mixing bowl, combine tuna, red onion, cranberries, apple and celery. Stir to combine ingredients. Add mayonnaise and mustard, stir again. Next, add sea salt and black pepper (to taste). Store in the refrigerator until ready to assemble wraps. To assemble the wraps: rinse collard green leafs and trim off bulky stems. You may also want to trim off some of the collard leaf “backbone” just to make it more flexible. This will also help with flexibility. Add tuna salad into the center of the wrap and then roll like a burrito. Serve with a side of fresh fruit, salad or other raw veggies. Cut into halves and enjoy!

 

Recipe adapted from: Keep Your Diet Real 

Pan-Roasted Chicken, Squash, and Chard Salad with Bacon Vinaigrette

What you Need :


  • 4 bone-in chicken breast halves 
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 2/3 cups sliced Fuji apple
  • 1 tablespoon fresh lemon juice
  • 8 ounces Swiss chard leaves, thinly sliced
  • 1 tablespoon butter 
  • 4 1/4 cups (1/4-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, divided
  • 3 tablespoons maple syrup
  • 2 bacon slices, cut crosswise into 1/2-inch-thick pieces 
  • 8 ounces wild mushrooms, halved 
  • 2 garlic cloves, minced
  • 3 tablespoons apple cider vinegar
  • 1/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons walnuts, toasted and coarsely chopped

How to Make It :

Preheat oven to 400° To prepare chicken, loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/4 teaspoon black pepper; rub salt mixture evenly under loosened skin. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, to pan; cook 5 minutes or until brown. Bake at 400° for 28 minutes or until a thermometer registers 165°. Remove chicken from pan; let stand 10 minutes. Discard skin. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening. Reserve drippings and 2 tablespoons fat; discard remaining fat.  To prepare salad, combine apple, juice, and chard in a large bowl; toss to coat. Melt butter in a large skillet over medium-high heat. Add squash to pan; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook 10 minutes or until tender, turning to brown on all sides. Remove from heat; stir in maple syrup. Add squash mixture to apple mixture. Sprinkle salad with remaining 1/8 teaspoon black pepper; toss.  To prepare vinaigrette, heat reserved 2 tablespoons chicken fat in pan over medium heat. Add bacon to pan; cook 4 minutes or until crisp, stirring occasionally. Add mushrooms and garlic to bacon mixture; cook 3 minutes, stirring frequently. Stir in cider vinegar, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates. Stir in reserved chicken drippings and broth; bring to a boil. Remove from heat. Arrange 2 cups apple mixture on each of 4 plates; drizzle each serving with 1/4 cup vinaigrette. Top each serving with 1 chicken breast half and sprinkle each serving with 2 1/4 teaspoons walnuts.

Recipe adapted from: Cooking Light

Apple Chestnut Stuffing

What you Need :


  • 1 pound fresh chestnuts, peeled and chopped
  • 4 cups of cornbread, cut into 1” cubes and toasted
  • 2 sage leaves, finely minced
  • 1 large egg
  • 6 slices of bacon, chopped
  • 1 onion, chopped
  • 2 ribs celery, sliced
  • 2 – 3 apples, peeled, cored and chopped
  • 1 cup vegetable or chicken broth
  • salt and pepper to taste
  • butter for baking dish

How to Make It :

In a large bowl, lightly beat egg and add chestnuts, cornbread cubes, and sage. Set aside. In a large skilled, over medium heat, cook bacon. When bacon is nearly cooked, add onion, celery and apples and cook until onions are soft. Add to chestnut mixture and mix to combine. Add up to 1 cup of broth. Season with salt and pepper. Butter a 9 x 13” casserole dish. Lightly pack stuffing into dish and bake, covered, at 325, for 20 minutes. Remove cover and bake for an additional 10 – 15 minutes until stuffing begins to brown.

Recipe courtesy of Melissa Peterson