Spinach and Apple Soup

Ingredients

• 2 cups spinach leaves, firmly packed
• 1/2 apple, peeled and chopped
• 3/4 cup water, as needed
• 1 teaspoon freshly squeezed lemon juice
• Dash salt
• 1/2 avocado, chopped

Equipment

• measuring cups
• cutting board
• peeler
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• blender
• 
  
• Directions: 
• Put the spinach, apple, 1/2 cup of the water, lemon juice, and salt in a blender and process on medium speed until smooth. Add the avocado and process on medium speed until smooth. Add the remaining 1/4 of cup water to thin, if necessary, and process on medium speed briefly, just to mix. Stored in a sealed container in the refrigerator, Spinach-Apple Soup will keep for 2 days. 
• 
  
• - See more at: http://learnrawfood.com/recipes/comments/spinach--apple_soup/#.UqYXzfSsjTo

Apple Cinnamon Coffeecake

Apple Cinnamon Coffeecake

Adapted from Cooking Light magazine.

for the streusel topping

¼ cup packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon cinnamon
2 tablespoons cold butter cut into small pieces
 

for the cake

1 cup all-purpose flour
½ cup whole wheat pastry flour
1 cup sugar
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 large egg
2 tablespoons butter, melted and cooled
¾ cup milk
1 teaspoon vanilla extract
1 cup diced peeled apple, or about 1 large apple 

Directions:
1. Preheat oven to 350 F.  To make the streusel topping, combine the brown sugar, 2 tablespoons all-purpose flour and ½ teaspoon cinnamon in a small bowl.  Whisk together to combine.  Add the cold butter pieces and work into the flour mixture with a fork or your hands until the butter is evenly distributed in small, crumbly pieces.  Set aside. (Cover and refrigerate if making ahead.)

2. Combine 1 cup all-purpose flour, whole wheat pastry flour, sugar, baking powder, 2 teaspoons cinnamon and salt in a medium-size bowl.  Whisk or sift to combine.  Set aside.  (Cover and store at room temperature if making ahead.)

3.  In another medium-size bowl beat the egg with a whisk.  Whisk in the melted butter. Whisk in the milk and vanilla extract.  (Cover and refrigerate if making ahead.)

4. (Preheat oven to 350 F and peel and chop the apple before proceeding if the other ingredients have been prepared ahead.)  Add the egg mixture to the flour mixture and stir until almost combined, but a few dry spots remain.  Stir in the apple.

5.  Grease an 8-inch square baking dish or spray it with cooking spray.   Pour the batter into the dish and spread it evenly.  Sprinkle the streusel mixture evenly over the top of the batter.

6.  Bake at 350 F for 40-45 minutes or until a wooden pick (or other cake-tester) inserted in the center comes out free of wet batter.  Cool in the pan on a wire rack 10 minutes. Serve warm from the pan.  Cover leftovers, which will keep for a few days.  Rewarm in the microwave.

Recipe found at: http://www.themessyapron.blogspot.com/search?updated-max=2013-10-10T20:46:00-05:00&max-results=4&start=8&by-date=false

Indian Apple Pickle

Ingredients: 
2 large granny smith apples or other tart, cooking apples
1 tsp lemon juice
1/2 tsp black mustard seeds
1/8 tsp fenugreek powder (lightly roast fenugreek seeds in a dry pan over low heat and then grind to a powder)
1/4 tsp asafoetida
1-2 green chillies
3/4 tsp urad dal
a few curry leaves
1/2 tsp turmeric
1/2 tsp chili powder
salt
4 tbsp vegetable oil 

Directions: 

• Core the apples and dice them into tiny cubes. Toss with lemon juice and set aside. Heat the oil in a pan and add mustard seeds. When they crackle, add fenugreek powder, asafoetida, green chilies, urad dal and curry leaves. Stir on medium high heat for about 1 minute. 
• Then add diced apples. Cook, stirring occassionally till the apples are slightly soft, about 10 minutes. Add turmeric, chili powder, and salt to the apples and cook another 5 minutes. Taste and adjust for salt and lemon juice. Once cool, store the pickle in an air-tight container in the fridge. Pickle will last about a week. 

Recipe found at: http://www.veggiebelly.com/2009/11/indian-apple-pickle.html

Apple Pie

Ingredients:

For the dough:

• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 2 tsp. granulated sugar
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
• 3 to 4 Tbs. ice water

For the filling:

• 2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
    thick
• 2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
• 1/2 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 4 tsp. cornstarch
• 1 Tbs. fresh lemon juice
  
• 2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
• 1 egg white, beaten with 1 tsp. water
• 2 tsp. granulated sugar

Directions:

• To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight. 
• On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.
• On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using leaf pie cutters, make rows of cutouts in the dough, spacing them 1/2 inch apart and leaving a 1-inch border along the edges, to create a lattice appearance. Reserve the cutouts for decorating. Reroll the dough scraps to make more cutouts. Refrigerate the lattice top and cutouts for 30 minutes. 
• Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes. 
• Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F. 
• Let the pie shell, lattice top and leaf cutouts stand at room temperature for 5 minutes. Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently invert the lattice top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal. Brush the underside of the leaf cutouts with egg wash and gently press them onto the edges of the piecrust, overlapping the leaves slightly. Decorate as desired with the remaining leaves. Brush the entire top crust with egg wash and sprinkle with the granulated sugar. 
• Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8. 

Recipe found at: http://www.yummly.com/recipe/external/Apple-Pie-456045

Carrot Apple Ginger Soup with Coconut Milk

Ingredients

• 3 tablespoons olive oil
• 1 small yellow onion, sliced
• 1 clove garlic, minced
• 2 tablespoons fresh ginger, peeled and grated
• 1 small apple, peeled and sliced
• 5 cups sliced, peeled carrots (about 1½ pounds)
• 2 cups vegetable broth
• 1 can coconut milk
• pinch of nutmeg
• salt and pepper to taste
• 
  
• 
  
• 
  
• Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add ginger and garlic and cook for one minute, until fragrant. Add sliced apples and diced carrots and cook for 3 minutes more.
2. Increase heat to medium-high and add vegetable broth. Bring to a boil. Reduce heat to low and simmer, uncovered, until carrots and apples are softened, about 30 minutes. Remove pan from the heat and let rest for 10 minutes, then stir-in the coconut milk.
3. Use an immersion (stick) blender to fully blend the soup, or, if using a regular blender, blend the soup in batches. (Be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Also, when blending hot liquids in a blender, leave the blender lid slightly ajar to let some of the steam escape.)
4. Once all of the soup is blended, return to the pot (if you used a regular blender). You may decide that you want you soup a bit thinner in consistency. Add more vegetable broth if you’d like. Taste, and add a dash of fresh ground nutmeg, as well as salt and pepper to taste. The soup won’t need much pepper, as ginger is pretty spicy.
5. Serve with a drizzle of quality olive oil, a sprinkling of fresh cracked pepper, coconut milk, vegan sour cream, cashew cream, fresh coriander (cilantro), carrot greens, etc…
6. Soup will last, in an airtight container in the refrigerator for up to 4 days. Soup also freezes well. Thaw in the fridge before reheating. 

Recipe found at: http://www.vegangela.com/2011/11/17/carrot-apple-ginger-soup-with-coconut-milk/

Apple Slab Pie

Ingredients: 

Crust
3 3/4 (470 grams) cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons table salt
3 sticks (340 grams) unsalted butter, very cold
3/4 cup very cold water

Filling
3 1/2 to 4 pounds apples, peeled, cored and chopped into approximately 1/2-inch chunks (about 8 cups)
Squeeze of lemon juice
2/3 to 3/4 cup sugar (depending on how sweet you like your pies)
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon table salt

To finish
2 tablespoons heavy cream or one egg, beaten with 1 tablespoon of water

Glaze (optional) (only need half, barely, for what’s in photos)
1/2 cup confectioners’ sugar
1 tablespoon milk, water, lemon juice or fresh apple cider, plus a drop or two more if needed 

Directions:

Make pie crust: Whisk together flour, sugar and salt in the bottom of a large, wide-ish bowl. Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. (You’ll want to chop your butter into small bits first, unless you’re using a very strong pastry blender in which case you can throw the sticks in whole, as I do.) Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half (it’s okay if one is slightly larger). Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days or slip plastic-wrapped dough into a freezer bag and freeze for up to 1 to 2 months (longer if you trust your freezer more than I do). To defrost, leave in fridge for 1 day. [Still freaked out about making your own pie dough? Read this for a ton of additional tips and details.]

Heat oven oven to 375 degrees F. Line bottom of 10x15x1-inch baking sheet or jellyroll pan with parchment paper.

Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.

Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one, if you have two different sizes) into an 18-by-13-inch rectangle. This can be kind of a pain because it is so large. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn’t stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will still hang over the sides of the pan; trim this to 3/4-inch.

Pour apple mixture over and spread evenly.

Roll the second of your dough halves (the smaller one, if they were different sizes) into a 16-by-11-inch rectangle. Drape over filling and fold the bottom crust’s overhang over the edges sealing them together. Cut small slits to act as vents all over lid. Brush lid heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40 to 45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.

In a medium bowl, stir together confectioners’ sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.

It keeps at room temperature for at least three days.

Recipe found at: http://smittenkitchen.com/blog/2013/10/apple-slab-pie/

Apple Cinnamon Baked Doughnuts with Brown Butter Glaze

Ingredients: 

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1/3 cup packed light brown sugar

3 tablespoons unsalted butter (but we’ll only use 2 tablespoons of browned butter for the recipe)

1 large egg

1/2 cup buttermilk

1 teaspoon pure vanilla extract

1/2 cup peeled and grated fresh apple

For the Glaze:

1 1/2 cups powdered sugar

pinch of salt

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

3 to 4 tablespoons whole milk

Directions: 

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Lightly grease a doughnut pan and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, spices, and brown sugar.  Set aside.

In a small saucepan over medium-low heat, melt all of the butter (including the butter needed for the glaze).  Butter will begin to crackle and pop as it melts.  That’s the water melting out of the butter.  Once the water has evaporated the butter will quiet down and begin to brown.  Keep an eye on it, it browns quickly.  The butter will begin to smell nutty.  Remove from heat and immediately transfer browned butter (brown bits and all) to a small bowl.

In a small bowl whisk together egg, buttermilk, and vanilla extract.  Measure out 2 tablespoons of browned butter and whisk into the wet ingredients.

Add the wet ingredients all at once to the dry ingredients.  Add the grated apple. Stir together until no flour bits remain and all of the ingredients are well combined.  Try not to overmix the batter.  That might create rubbery doughnuts.

Use a small spoon to dollop batter into the prepared pan.  Smooth out and fill each doughnut in the pan three-quarters full with batter.

Place in the oven and bake for 8 to 10 minutes.  Keep an eye on them and try not to over-bake them.  Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

While the doughnuts cool, make the glaze.

To make the glaze, in a medium bowl whisk together the powdered sugar and salt.  Add 2 tablespoons of browned butter, vanilla extract, and 2 tablespoons milk.  Whisk to combine.  Add more milk to make the glaze more spreadable.

Once the doughnuts are completely cool, use a butter knife to spread each doughnut with glaze.  Allow to rest for 15 minutes in the fridge to harden the glaze.  These doughnuts are best serve the day they’re made.  

Recipe found at: http://joythebaker.com/2013/10/apple-cinnamon-baked-doughnuts-with-brown-butter-glaze/

Apple & Cinnamon French Toast

Ingredients:

• 1 small loaf crusty white bread
• 1 cup non-dairy (or dairy) milk (I used rice milk)
• ½ cup apple sauce
• 1 tsp freshly grated cinnamon
• 1 tsp pure vanilla
• 1 tbs non-dairy (or dairy) butter or sunflower oil 

Directions:

Slice the bread thickly and set aside.

Whisk the milk, applesauce, cinnamon and vanilla together in a shallow bowl until well combined.

Heat a little butter in a small preferably non-stick frying pan until it begins to bubble. One piece at a time, dunk the bread into the milk and applesauce mixture allowing the bread to soak up the mixture. Hold the piece of bread over the bowl allowing the excess to drip off and then place in the frying pan.

Fry the bread in the hot butter flipping over after a minute, you want the bread to be nice and golden. Place the cooked toast on a warm serving plate and keep warm in a low oven while you fry the remainder of the toast.

Serve the warm toast with maple syrup and a little fresh fruit for a quick but delicious vegan breakfast recipe. 

Recipe found at: http://www.veggienumnum.com/2011/04/apple-cinnamon-french-toast/

Super Beetroot Soup w/ Apple, Celery & Turmeric

Preparation time: 50mins
Serves 4

• 2 tbs sunflower or rice bran oil
• 4 baby onions, peeled & diced
• 3 organic celery sticks & leafy tops, chopped
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 2 large organic beetroot, scrubbed & cubed
• 2 organic red skinned apples, cored and cubed
• 1 good tsp fresh grated organic turmeric root
• 4 cups homemade or low sodium good quality vegetable stock
• 2 cups filtered water 

Directions: 

• Heat the oil over a medium heat in a large deep saucepan.
• Add the diced onions and celery sticks (reserving the leafy tops) and cook for a few minutes until the onion is soft.
• Add the ground cumin and cinnamon and toss through over a medium heat until fragrant and dissolved. Be careful not to have the heat too high, as this will burn the spices.
• Add the diced beetroot, apple and fresh grated turmeric. Toss through for a few minutes and then turn up the heat.
• Add the celery tops, stock and water and bring to a simmer.
• Turn down the heat allowing the soup to gently simmer for around 35 minutes until the beetroot is tender. Remove from the heat.
• Using a stick blender or carefully in batches in a food processor blend the soup until smooth. Return to the heat a warm through.
• Serve as is or with a squeeze of lemon juice or a swirl on natural set yoghurt.
• A healthy vegetarian soup recipe full of vitamins it makes a great meal as is or with a side of crusty bread for dunking. Enjoy! 

Recipe found at: http://www.veggienumnum.com/2013/09/super-beetroot-soup/

Raw Apple Crumble

Ingredients: 

1 cup walnuts

1/2 cup pitted, packed dates

1/2 cup shredded coconut

1/3 cup ground oat groats

1/4 teaspoon pure vanilla extract

Pinch of salt

In a food processor, grind all ingredients together into a crumbly, yet moist texture.

If you want the mixture to press together a bit better, add 1-2 teaspoons of water.

Evenly spread the crumble over the filling. 

Apple Filling

6 large apples, peeled, cored, and quartered

4-6 medjool dates

2 teaspoons cinnamon

Dash of sea salt

In a food processor pulse 4 of the apples into small chunks and transfer to a mixing bowl.

Process the remaining 2 apples with the dates, cinnamon and salt, until smooth (like applesauce). 

Mix both together and spread into the bottom of a 9x9" pan. 

Sprinkle the crumble on top. 

Recipe found at: http://www.sweetlyraw.com/2011/10/autumn-delight-recipes.html

Brown Rice Salad with Apples, Walnuts, and Cherries

Brown Rice Salad with Apples, Walnuts, and Cherries
Serves 6 to 8

1 cup brown rice
3/4 cup frozen peas
1 apple, diced into 1/2 inch pieces
1/4 cup dried cherries, roughly chopped
1/3 cup walnuts, roughly chopped
1 bunch of chives, finely chopped

For the dressing:
2 cloves garlic, minced
1 tablespoon agave syrup
1 teaspoon yellow miso paste
2 tablespoons canola oil
2 tablespoons balsamic vinegar
4 tablespoons toasted sesame seeds

Cook the brown rice in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions. Fluff and cool to room temperature.

Microwave the frozen peas for 1 minute to thaw. Combine the peas, apple, cherries, walnuts, chives, and cooled rice in a large bowl. Whisk together the ingredients for the dressing. Stir the dressing into the rice mix until all the ingredients are coated. Garnish with extra chives and sesame seeds. If you have time, allow rice to rest for at least eight hours or overnight for flavors to come together. 

Recipe found at: http://www.thekitchn.com/picnic-recipe-brown-rice-salad-with-apples-walnuts-and-cherries-171153

GFG's Gluten-Free Apple Crisp Recipe

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup brown rice flour (or sorghum flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top.

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.



Read more: http://glutenfreegoddess.blogspot.com/2011/09/karinas-gluten-free-apple-crisp.html#ixzz2QjbAsYS1

Moroccan Eden Salad with Apples, Fennel and Arugula

Raz el Hanout and Preserved Lemon Dressing

• 1/2 cup extra virgin olive oil
• 2 tablespoons high quality white wine vinegar
• 1 teaspoon agave syrup or unrefined sugar
• 1 1/2 teaspoon raz el hanout
• 2 tablespoons tablespoons preserved lemons, rinsed and chopped
• 1/2 cup apple (crisp and sweet variety such as fuji, honeycrisp, or pink lady), peeled and chopped
• 2 tablespoons fresh mint
• fresh ground pepper to taste

Fennel, Arugula and Apple Salad

• 1/2 cup red onion, thinly sliced
• 1/3 cup white wine vinegar
• 1 teaspoon agave syrup or unrefined sugar
• 1/2 teaspoon fresh ground pepper
• 2 cups fennel bulb, thinly sliced
• 3 cups baby arugula
• 3 tablespoons fresh mint, roughly chopped
• 1 1/2 cup apples (crisp and sweet variety such as fuji, honeycrisp, or pink lady), chopped in 1/4 inch sticks
• juice of 1/2 lemon
• 1/4 cup unsalted pistachios, chopped
• 1/4 cup Moroccan oil-cured olives, roughly chopped
• 1/2 cup pomegranate seeds
• 3/4 cups chick peas, preferably unsalted, canned or soaked and cooked until soft
• 1/2 cup aged goat cheese or mild goat milk feta, crumbled
• fresh ground pepper and salt to taste

Directions

1. Thinly slice the red onion, from stem to root. Blanch the onion crescents in boiling water for a quick minute, drain, and place into a bowl with vinegar, sugar, and cracked black pepper. Allow to sit and become a quick pickle for half an hour or more while the rest of the salad is assembled.
2. Cut preserved lemon into quarters and rinse off excess salt and brine, and remove any seeds. Assemble dressing by blending together vinegar, sugar, spice, preserved lemon, and apple until smooth. Slowly blend in oil. Pulse in mint at the very end. Add pepper to taste. The dressing should not need any salt because of the salt in the lemon.
3. Slice the fennel bulb paper thin (using a mandoline if available). Mix with arugula, roughly chopped mint, chick peas, chopped pistachios, and olives. NOTE: Because the preserved lemons and oil-cured olives are both salty, it is best to use unsalted pistachios and chickpeas, and mild feta if possible. You can always add salt at the end if needed.
4. Remove seeds from pomegranate by scoring the skin and breaking fruit open. Gently pull out seeds and add 1/2 cup to salad mix.
5. Halve and core the apples, leaving the peel on. Slice the apple from top to bottom into 1/4 inch slices. Turn slices on their side and cut into 1/4 inch sticks. Place cut apple into a bowl and toss with the juice of half a lemon to keep from browning. Add apples to salad.
6. Drain vinegar from pickled onions and add to salad. Mix together, toss with enough dressing to lightly graze everything. Add salt and pepper if necessary. Top with crumbled cheese. Serve with warm pita.
   Recipe found at:  http://food52.com/recipes/8721-moroccan-eden-salad-with-apples-fennel-and-arugula

Cinnamon-Sugar Apple Skillet Cake

Ingredients

1 1/2 cups all-purpose flour

3/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

3/4 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoon pure vanilla extract

3/4 cup buttermilk

3 or 4 apples, sliced into thin rounds and cored

1/4 cup sugar and 3/4 teaspoon of cinnamon for topping 

Directions 

Place a rack in the upper third of the oven and preheat oven to 375  degrees F.  Grease and flour the bottom and sides of an 8-inch or 9-inch  cast iron skillet (or other oven-proof dish or cake pan).

In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.  Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat butter and sugar until well incorporated and lighter in color, about 3 minutes.  Add egg and yolk, beating for 1 minute between each addition.  Beat in the vanilla extract.

With the mixer on low, add half of the flour mixture.  Add the buttermilk and when flour is just combined with the butter mixture, add the remaining flour.  Beat on low speed until most of the flour has disappeared into the mixture.  Remove the bowl from the mixer and finish incorporating ingredients with a spatula.  Spoon batter into prepared pan and spread evenly.  Top generously with sliced apples and cinnamon-sugar.  Bake for 25 to 30 minutes, or until a skewer inserted in the center of the cake comes out clean.

Serve cake warm, with coffee of tea.  Cake should be wrapped in an airtight container and stored in the refrigerator for up to 3 days. 

Recipe found at: http://joythebaker.com/2012/11/cinnamon-sugar-apple-skillet-cake/

Swiss Chard with Crisp Apples

Ingredients

1/4 cup raisins

2 bunches swiss chard (about 1 pound 12 ounces)

1 large onion, chopped

2 crisp red apples (such as Honeycrisp), cored and chopped

1 tablespoon soy sauce, tamari, or coconut aminos

1 tablespoon apple cider vinegar

salt and freshly ground black pepper to taste

Directions

1. Place the raisins in a small bowl and pour enough hot water on them just to barely cover. Set aside.
2. Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.
3. Heat a deep, non-stick dutch oven or wok. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.
4. Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.

Recipe found at: http://blog.fatfreevegan.com/2013/01/swiss-chard-with-crisp-apples.html

Brown Sugar Apple Upside Down Cake with Apple Cider Caramel and Spiced Walnuts

Ingredients

Apple Cider Caramel

• 1 quart apple cider
• 1 tablespoon butter
• 1/2 teaspoon salt

1. In a large pot, bring the apple cider to a boil. Reduce heat slightly, and simmer the cider until it reduces to about a cup. Do not stir the cider after this point (it may crystallize if over-agitated).
2. Continue to reduce the cider until it begins to get thick and caramelize. When the caramel is thick and could coat a spoon, remove the pot from the heat.
3. Stir in the butter and salt. Spread half of the caramel at the bottom of a greased 8" cake pan. Reserve the other half of the caramel.

Brown Sugar Apple Upside Down Cake

• 2 Honeycrisp Apples, very thinly sliced (1/8" thick)
• 5ounces butter
• 1 1/3 cup dark brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 cup whole milk
• 1/4 cup heavy cream
• 2 cups all purpose flour
• 3/4  teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup walnuts, roughly chopped
• 1teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

 

Directions

• Fan the apples into the base of the prepared cake pan (with caramel in the base) into a circle, with the points of the apples going to the center. Set aside.
• Cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping well after each addition. Add the vanilla, mix to combine.
• Alternately add the milk/heavy cream and the dry ingredients, mixing just to combine. Scoop the prepared batter into the pan atop the apples. Bake at 350 until baked through, about 15-25 minutes, or until a tester comes out clean.
• Heat a small saute pan over medium heat. Add the walnuts, and toast, tossing occasionally, until fragrant, about 1 minute.
• Add the cinnamon, nutmeg, and cloves, and continue to cook, tossing to coat. Let cool completely before using them to garnish the finished cake. Serve the cake warm, topped with reserved apple cider caramel and the spiced walnuts.

Recipe found at: http://food52.com/recipes/743-brown-sugar-apple-upside-down-cake-with-apple-cider-caramel-and-spiced-walnuts