-1 lg. red cabbage, 2- 2 1/2 lbs., quartered, cored and cut cross wise in thin strips
-2 tablespoons canola oil
-1 small onion, thinly sliced
-2 tart apples, such as Braeburn or Granny Smith, peeled, cored and sliced
-About 1/3 cup balsamic vinegar
-¼ teaspoon ground allspice
-freshly ground pepper to taste
Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.
Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes.
Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar,and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time.
Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
-4 1/2 T. fresh lemon juice
-1 1/2 lg. shallots, finely chopped
-1/2 t. finely grated lemon peel
-4 1/2 T. extra-virgin olive oil
-2 3 or 4-oz. heads of frisée, coarsely torn
-2 sm. heads of Belgian endive, cut crosswise into thin strips
-2 sm. Pink Lady or Jazz apples, quartered, cored, cut into matchstick-size strips
-9 radishes, trimmed, thinly sliced
-3 T. coarsely chopped fresh Italian parsley
Combine lemon juice, chopped shallots, and grated lemon peel in small bowl.
Gradually whisk in oil.
Season dressing, to taste, with salt and pepper.
Combine frisée, endive, apples, radishes, and parsley in large bowl.
Toss salad with dressing and serve. Enjoy!
Makes 5 cups
-4 c. baby red or Yukon gold potatoes, cut in quarters
-2 T. minced celery
-1/4 c. red onion, finely diced
-1 Gala apples, peeled and diced into 1/2 inch chunks
-2 T. chives, minced
-1 t. Dijon mustard
-1 T. extra virgin olive oil
-1 T. red wine vinegar
-1 T. reduced fat mayonnaise
-salt and fresh pepper
Boil potatoes in salted water until soft, approx 10 – 14 minutes, or until soft if pierced with a fork. Drain and let cool.
While the potatoes are boiling, combine red onion, celery, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.
Once the potatoes are done and cool, mix into the bowl and add chives and apples, additional salt and pepper to taste.
Serve room temperature or refrigerate until ready to serve. Enjoy!
-1/4 c. minced onion
-3 T. apple cider vinegar
-3 T. white wine vinegar
-2 T. sesame seeds
-1/4 t. paprika
-3 T. sugar
-1/2 c. olive oil
-2 T. butter
-3/4 c. blanched slivered almonds (about 3 ounces)
-1 10- ounce bag ready-to-use spinach leaves (OR use your CSA spinach)
-2 medium-size red-skinned apples, quartered, cored & thinly sliced
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.
Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
Combine spinach and apples in large bowl. Toss with enough dressing to coat.
Mix in almonds. Serve salad, passing any remaining dressing separately. Enjoy!
From Bon Appétit, 6/97 and found on epicurious.com
Serves 4 to 6
-3 T. butter
-1 T. olive oil
-8 c. thinly sliced cored green cabbage (~ 1/2 large head)
-1 lg. onion, chopped
-8 lg. fresh thyme sprigs
-6 c. low-salt chicken or vegetable broth
-1 1/4 lbs. Golden Delicious (or similar) apples, peeled,
cored and cut into 1/2-inch cubes
-Chopped fresh thyme
Melt 1 tablespoon butter with oil in heavy large pot over
medium-high heat. Add cabbage and onion; sauté until
vegetables wilt and brown, stirring occasionally, about
Add 8 thyme sprigs and sauté 1 minute longer. Add broth
and bring to boil. Reduce heat to medium and simmer 5
minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in heavy large skillet
over medium-high heat. Add apples and sauté until brown
and tender, stirring occasionally, about 12 minutes.
Season with salt and pepper, to taste.
Remove thyme sprigs from soup. Ladle soup into bowls;
garnish with apples and chopped fresh thyme and serve.
Makes about 1 1/2 cups
-3 lbs. assorted apples, peeled, cored, and cut into quarters
-3 cups apple cider
-Juice of 1/2 lemon
-1 t. lemon zest
-1/2 t. ground cinnamon
Preheat oven to 250°. Mash softened apples with a potato masher. Remove from heat and add lemon juice, lemon zest, and cinnamon.
Using an immersion blender, puree mixture until smooth.
Pour apple mixture evenly into a baking dish. Transfer to oven and bake, stirring occasionally, until thickened and reduced, about 3-3 1/2 hours. Let cool before serving.
Apple butter may be kept, refrigerated in an airtight container, up to 5 days. Enjoy!