Recipes / apple

Warm Spinach, Kale, and Sunchoke Salad

Ingredients

Ingredient Checklist

• 1 pound organic sunchokes, scrubbed and cut into 1-inch pieces
• 1/4 cup extra-virgin olive OR AVOCADO oil
• 15 garlic cloves, peeled
• Pinch of crushed red pepper
• Kosher salt
• Black pepper
• 5 Oz kale & spring lettuce mix
• 1 bunch fresh leaf or curly spinach, stemmed, large leaves torn
• 1/4 cup apple cider vinegar
• 1 golden delicious apple, sliced
• 5 slices sharp cheddar cheese, sliced into small bits (1 cup)

Directions

Step 1

Preheat the oven to 400°. In a large cast-iron skillet, heat 2 tablespoons of the olive oil until nearly smoking. Add the sunchokes, garlic and crushed red pepper and season with salt and black pepper. Transfer the skillet to the oven and roast for 25 to 30 minutes, until the sunchokes are just tender.

Step 2

Put the spinach & kale/spring mix in a large bowl. Remove the skillet from the oven and add the vinegar and remaining 2 tablespoons of olive oil; immediately scrape the sunchoke mixture and any liquid over the spinach and toss until gently wilted. Add the apple and half of the cheese, season with salt and black pepper and toss to mix; transfer to a serving bowl. Top with the remaining cheese; serve.

Cranberry Apple Bri Grilled Cheese

Ingredients

• 4 sturdy slices wheat or sourdough bread (don't use soft bread)
• 2 tablespoons butter
• 1/3 cup olive oil
• 8 ounces chilled brie (rind removed), cut into thin slices
• 1 medium apple, cut into thin slices
• 1/2 cup whole berry cranberry sauce

Instructions

• Butter the four slices of bread.  Brush the other side with olive oil.
  
• Heat a large skillet over medium-high heat.  Place two slices of bread butter-side-down on the skillet.  Top each slice with brie, sliced apple and cranberry sauce.  Place the other slices of bread on top- butter-side-up. Place a lid on top of the skillet.
  
• Reduce the heat to medium and let the sandwiches toast on the bottom.  When the cheese looks like it's beginning to melt, take the lid off the skillet and use a spatula to check under the sandwiches.  When they're golden brown, flip them gently.  Toast the other side of the sandwich until golden brown.  Serve and eat immediately!

Ingredients:

2 Tbsp butter

4 or more apples, peeled and diced

1 pkg cranberries

1/2 Tbsp cinnamon

1/2 cup maple syrup, brown sugar, or honey

Heat butter in a soup pot over med-high heat. Add all other ingredients. When you hear cranberries pop and split open, it’s ready!

1 whole celery bundle

2 limes

2 apples (or pears)

1 inch piece of fresh ginger (or pickled)

Place everything in your juicer and enjoy!

Instant Pot Sweet and Sour Red Cabbage
Vegan, Gluten Free, Dairy Free
[makes 8 servings]

Requires an Instant Pot Electric Pressure Cooker or similar appliance.

Ingredients
1 large head red cabbage

1 apple, thin sliced (optional)
2 tablespoons brown sugar
1 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 cup apple cider vinegar
3 tablespoons water

1/4 tsp nutmeg

Directions
Cut the red cabbage in quarters vertically. Slice off the center core from each quarter and thinly slice.

Place the cabbage and all other ingredients into the Instant Pot. Don't worry that it fills more of the pot than is recommended. The cabbage will shrink when cooked.

Make sure the top vent is closed. Hit the manual button and set for 3 minutes.

After the pot comes up to high pressure and cooks for 3 minutes, hit the off button and do a quick release of the pressure. 

Carefully remove the lid, tilting it so that the steam escapes in the back. Stir the cabbage, adjust the salt and pepper if needed and serve. 

Nutrition

Per Serving: 57 calories, 0.2 g total fat, 0 g saturated fat, 0 mg cholesterol, 64 mg omega-3 and 49 mg omega-6 fatty acids, 2 g protein, 14 g carbohydrates, 3 g dietary fiber, and 185 mg sodium. 

INGREDIENTS

• 1 cup milk (or dairy-free milk)
• 1 cup ice
• 2 cups loose spinach, packed (or 1 bundle fresh)
• 1 small plum or apple cored and cut into chunks
• 1 small banana, cut into slices
• 1 scoop vanilla protein powder (optional)

INSTRUCTIONS

1. Place all ingredients into the blender jar, in the order in which they are listed.
2. Blend until smooth.
3. Serve immediately.

Cabbage Slaw w/ Lemon Dressing

For the dressing:

1/3 cup avocado oil

2 tablespoons fresh lemon juice (about 1 small lemon)

1 tablespoon honey

Pinch of fine sea salt

¼ teaspoon ground black pepper

For the slaw:

1/4 cup Green onions 

1 head green cabbage, thinly sliced

2 green or red apples, cored and sliced into matchsticks

1/2 cup fresh chopped cilantro

1/2 cup thinly sliced pecans or almonds