Roasted Sweet Potato and Apple Salad

While I'm already craving spring vegetables like asparagus and peas, there is one winter vegetable that I'm not sure I'll ever tire of - sweet potatoes. I've eaten my fair share of sweet potatoes this winter as fries, soups, burgers, and hashes, mashed, stir-fried and roasted, but this is the first time I've ever put them in a salad. I had a few trimmings left over from a larger recipe, so I relied on my go-to vegetable cooking method (roasting) to make those leftover pieces the most delicious they could be. Apples and sweet potatoes are an obvious pair, so I roasted them together to sweet, caramelized perfection, contrasting those flavors with pungent blue cheese and rich and toasty walnuts. This is yet another riff on my go-to salad recipe, but one of my favorites to date, combining a host of my favorite ingredients in perfect balance. Although I'm anxious for the days when I'll be topping my salads with roasted asparagus and fresh and crunchy sugar snap peas, these last tastes of winter are still pure heaven.

Roasted Sweet Potato and Apple Salad
serves 2

1 small sweet potato (about 4 ounces), cut into small pieces
1 small apple, cored and cut into small pieces
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 ounces salad greens or baby spinach
2 tablespoons finely minced shallot
1/4 cup chopped toasted walnuts or pecans
1 ounce crumbled blue cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the sweet potatoes and apples with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes, flipping midway through roasting.

2. Meanwhile, spread salad greens on a plate, topping with shallots. Once the sweet potatoes and are apples are done roasting, sprinkle on the salad and top with cheese and nuts. Drizzle with salad dressing of choice, and enjoy!

Roasted Beet, Apple, and Blue Cheese Salad

This recipe, the last in my brief love affair with CSA beets this winter, may well be my favorite creation with that oft-forgotten root. I've certainly had my share of salads with pecans, blue cheese, and apples, but the tiny jewels of roasted beet take it to a whole new level. Where raw apples are light and crunchy with just a hint of tartness, roasted beets balance with a complex and tender sweetness, holding their own against sharp red onion, pungent blue cheese, and rich and toasty pecans. It has to be the most wintery of all the salads I've made, the roasted beet gems imbuing the salad with a depth of flavor perfectly at home in this blustery season. Whether you have to roast a fresh batch of beets for this salad, or just use up some leftovers, this salad is a perfect showcase for one of the finest vegetables the root cellar has to offer.

Roasted Beet, Apple, and Blue Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Half of a small apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce crumbled blue cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pecans

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with onion, beets, apples, cheese, and nuts. Drizzle with dressing of choice and enjoy!

Parsnip, Apple, and Cheddar Salad

This recipe is quite literally a peek into my lunch box. I bring salad to work for lunch a couple days a week (and usually have salad for lunch during the weekend), so I have to come up with a lot of new recipes to keep it interesting. All too often I fall into the dried fruit + cheese + nuts rut, which can get a little dull despite the many variations on that recipe I cycle through. I'm also trying to cut back on cheese (though I love it so) and incorporate more veggies into my salad, both of which this accomplishes beautifully. Parsnips are seldom a vegetable I purchase, but their roasted zesty sweetness is the perfect contrast to the crisp, tart apples, reminding me what a shame it is that I too often neglect this unassuming vegetable. Smoky cheddar cheese gives just the right amount of richness and pumpkin seeds add a lovely crunchy pop to each bite, bringing the dish to a perfect balance. If you're craving seasonal flavors, but not in the mood for a heavy meal, look no further than this salad. Roasted roots, crispy apples, pumpkin seeds, and savory cheese all possess the very soul of colder seasons, but the delicate greens they rest upon remind us that warm and sunny days will too be here again.

Parsnip, Apple, and Cheddar Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces parsnips, peeled and cut into small dice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Half of a small tart apple, cut into bite-size pieces (about 2 ounces)
2 tablespoons/0.5 ounce shredded or cubed smoked or sharp cheddar cheese
2 tablespoons/0.5 ounce roasted pepitas (pumpkin seeds)

1. Preheat oven to 450 degrees F. Toss parsnips with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until parsnips are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with parsnips, apple, cheese, and pepitas. Drizzle with dressing of choice and enjoy!

Tangy Apple-Cabbage Slaw

I have the ambitions to cook for a crowd, but not the audience. Although I'll host a bigger meal from time to time, most of the time I'm just cooking for one or two. A lot of time I'm scaling back recipes that feed many more, but a linear adaptation isn't always the best one. I don't have the time to tweak my scaled back recipes until they're perfect, and so America's Test Kitchen Cooking for Two has become my new cookbook obsession and my guide to tackling my six pound head of cabbage. In addition to spot-on main course recipes like Warm Asian Cabbage Salad with Chicken, they have great recipes for using up leftover odds and ends of ingredients, like Beer Braised Cabbage. This slaw, the third cabbage recipe I made from ATK's Cooking for Two, is the perfect accompaniment for a rich protein like salmon or barbecued ribs. It's light, crunchy, and refreshing, with a dressing that expertly balances acidic, sweet, and rich elements. A nice contrast to the traditionally heavy dishes of winter, this burst of freshness cut right through my succulent smoked salmon sandwich and the bitter winds of winter blowing outside.

Tangy Apple-Cabbage Slaw
adapted from America's Test Kitchen Cooking for Two 2010
serves 2

1/4 small head cabbage (4 ounces), cored and chopped fine (about 2 cups)
1/2 Granny Smith apple, peeled, cored, and cut into thin matchsticks
1 scallion, sliced thin (optional)
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 tablespoon vegetable or canola oil
1 teaspoon Dijon mustard
Pinch red pepper flakes
Salt and pepper

1. Toss the cabbage with 1/4 teaspoon salt in a colander set in a bowl. Let sit until wilted, about 1 hour. Rinse the cabbage with cold water, then drain and dry well with paper towels. Transfer to medium bowl and stir in the apple and scallion.

2. Bring the vinegar, sugar, oil, mustard, and red pepper flakes to a simmer in a small saucepan over medium heat. Pour the mixture over the cabbage and toss to coat. Cover and refrigerate until chilled, at least 1 hour, or up to 1 day. (If refrigerated for longer than 2 hours, let sit at room temperature for 15 minutes before serving.) Season with salt and pepper to taste and serve.

Oven-Roasted Quinoa with Spiced Apples, Carrots and Red Onions

Although I eat them all-year long, apples still seem really harvest-y to me. This summer's drought has really taken a toll on the Wisconsin apple crop, particularly here in Southern Wisconsin, so I'm really treasuring each one I get my hands on this year. I recently added Tasting Table to my food-related newsletters, and although they provide me with many opportunities for culinary creativity and inspiration each day, this one was simple and special enough for me to bookmark it and make it in short order. In my experience, roasting makes so many things better, from fruits and vegetables to grains and spices, all of which get that treatment in this recipe. Red onion, although mellowed and sweetened by the roasting process, retains enough of its sharpness to provide a nice contrast to the caramelized carrots and apples, with lemon and parsley adding acidity and freshness. Cardamom and coriander provide a nice balance of sweet and savory spices that become intensely aromatic during their time in the oven. This is the perfect dish to bring to any fall gathering, satisfying nearly any dietary restriction, be it gluten-free, lactose-intolerant, vegetarian, or vegan, without sacrificing anything in terms of flavor. Treat those apples right and give this recipe a try! With mere minutes of effort you'll have a beautiful fall dish everyone can enjoy.

Oven-Roasted Quinoa with Spiced Apples, Carrots and Red Onions
Recipe from the Tasting Table Test Kitchen
serves 4

½ teaspoon ground cardamom
½ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 medium carrots--peeled, halved lengthwise and sliced on a bias into 1-inch pieces
1 medium apple--halved, cored and sliced into 1-inch cubes
1 medium red onion, halved and thinly sliced
1½ tablespoons extra-virgin olive oil
1 cup quinoa, rinsed
Zest of ½ lemon plus 2 teaspoons lemon juice
¼ cup finely chopped flat-leaf parsley

1. Preheat the oven to 425°. In a small bowl, stir together cardamom, coriander, pepper and ¾ teaspoon salt. In a 9-by-13-inch baking dish, add the carrots, apple, red onion and olive oil. Add the spice mixture and stir to combine.

2. In an 8- or 9-inch baking dish, add the rinsed quinoa and spread into an even layer. Place the quinoa and vegetables in the oven. Toast the quinoa until fragrant and golden, about 8 minutes, then pour 2 cups water over the quinoa and loosely cover the pan with a sheet of aluminum foil. Cook the quinoa until it uncoils and looks fluffy, 15 to 20 minutes. Remove the quinoa from the oven, fluff with a fork, re-cover with foil and set aside.

3. Meanwhile, continue to roast the vegetables, stirring occasionally, until the onions start to blacken around the edges and the carrots are tender, about 30 minutes total.

4. Transfer the quinoa to a serving dish. Stir in the remaining ¼ teaspoon salt, the lemon zest and lemon juice, then the parsley. Serve alongside the roasted vegetables.

Southwestern Spiced Butternut Squash and Apple Soup

I'm usually sick of butternut squash by the time my winter CSA share is over, but I'm nevertheless excited each year when it first shows up at the farmers' market. Although pumpkin is the king of squashes in my book, butternut and acorn aren't that far behind in the rank, making for marvelous companions for sweet and savory accents alike. In this soup, butternut squash combines its sweetness with both more from the Golden Delicious and savory onions and garlic, all cut with a bright punch of acidity. Even with no fat involved, butternut squash makes a supremely silky soup, but the extra richness from a modest amount of olive oil, butter, and Greek yogurt pushes this soup from just good to slightly decadent. The sophisticated blend of spices sing against this lush backdrop, a beautiful melange of smoky, sweet, and spicy with a positively  intoxicating aroma. Recipes like this highlight the quintessential flavors of fall, light enough for the not-yet-freezing temperatures, but hearty enough to satisfy the stomach and soul as the cold winter temperatures begin their slow creep in.

Southwestern Spiced Butternut Squash and Apple Soup
adapted from The Fresh and Green Table by Susie Middleton
serves 4

1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ancho chile
1/2 teaspoon unsweetened cocoa
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
Kosher salt
1/4 cup apple cider
1 teaspoon low-sodium soy sauce or tamari
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cups medium-diced onion from about 2 medium onions
1 1/2 pounds peeled butternut squash from about 1 medium squash, but into medium (3/4-inch) piecces
2 teaspoons minced garlic
1 Golden Delicious apple (about 7 ounces), peeled, cored, and cut into 3/4-inch pieces (about 1 1/2 cups), or other apple of choice
2 tablespoons chopped fresh cilantro
1/4 cup full-fat Greek yogurt or sour cream
1/2 teaspoon finely grated lime zest
1/2 to 1 teaspoon freshly squeezed lime juice
2 to 3 tablespoons finely chopped toasted pecans or pepitas for garnish (optional)

1. In a small bowl, combine the coriander, cumin, ground ancho chile, cocoa, sugar, cinnamon, and 1 teaspoon salt. Set aside. In a small liquid measure, combine the apple cider and soy sauce. Set aside.

2. In a large Dutch oven, heat he olive oil and butter over medium heat. When the butter has melted, add the onions and 1/2 teaspoon salt and stir well. Cover and cook, stirring occasionally, until the onions are softened and beginning to turn brown, about 8 minutes. Add the butternut squash and 1/4 teaspoon salt. Cover and cook until the squash and softened (it won't be completely tender) and has taken on some browning and the onions are lightly browned (the bottom of the pan will be brown), stirring occasionally at first, as the squash steams, and more frequently, scraping the bottom of the pan, as it begins to brown, 12 to 4 minutes more.

3. Uncover the pot, add the garlic, and cook, stirring, until softened and fragrant, about 30 seconds. Add the spice mixture and stir well. Add the cider-soy sauce mixture and stir well, scraping any browned bits off the bottom of the pot.  Add the apple and 5 cups water, stir, and bring to a boil. Reduce to a gentle simmer and cook, uncovered, stirring and scraping the sides occasionally, for 15 minutes to blend the flavors and finish cooking the apple. Let the soup cool for 10 to 15 minutes.

4. In a blender, puree the soup in three batches, filling the jar only about halfway or just a little more and partially covering the lid with a folded dish towel (leaving a vent uncovered to let out steam) to prevent hot soup from splashing you. In a large mixing bowl, combine the three batches. (Alternatively, blend the soup with an immersion blender). Whisk in the yogurt, cilantro, lime zest, and 1/2 teaspoon of the lime juice. Taste the soup for seasoning and add more salt, if needed. Return the soup to the (rinsed) pot and gently reheat. Taste again and season with more salt or more lime juice (if desired).

5. Serve hot, garnished with toasted pecans (if using).

Apple and Onion Fried Wild Rice

When I'm just tasked with feeding myself, fried rice is one of my go-to meals. A batch of rice can happily cook in my rice cooker while I'm chopping up whatever veggies happen to be lingering the fridge, and once all the prep work is done, it takes just a few minutes to whip up a big bowl of mock take-out deliciousness. The last time I went to whip up a batch I happened to have wild rice instead of my usual brown and I thought that this special ingredient warranted a little extra creativity. Wild rice always feels reminiscent of the harvest to me, which led me a naturally to apples and onions, both constants in my fridge. The sweetness of the apples and onions plays beautifully with nutty wild rice, all melded together with a rich coating of soy sauce-infused egg. I punched up my bowl of fried rice with a shot of Sriracha because I love heat, but it's still delightful in it's milder form. I was quite pleased with my first go-around with this recipe, but next time I may venture a little closer to tradition by using sesame oil instead of canola and adding ginger and garlic and see how well Asian flavors will meld with harvest flavors. Even if you're not interesting in trying this particular non-traditional variation on fried rice, I hope it at least inspires you to use fried rice as a palette for new creative combinations of your favorite ingredients.

Apple and Onion Fried Wild Rice
serves 1

2 eggs
1/2 tablespoon soy sauce, plus additional for serving
1/2 tablespoon canola oil
1/2 cup diced onion
1 cup diced apple
1 cup cooked wild or brown rice(or blend)
Sriracha or other hot sauce, for serving (optional)

1. In a small bowl, whisk eggs and soy sauce together. Meanwhile, heat oil in a pan over medium-high to high heat. Add onion and cook, stirring frequently, until onions are softened and a bit browned, 1 to 3 minutes. Add apples and cook, stirring frequently until the apples and onions are browned and softened, but not mushy, 1 to 2 minutes more.

2. Add rice, stir to combine, and cook until rice is heated through, about 30 seconds to 1 minute. Clear a well in the center of pan, adding additional oil if necessary to prevent sticking, and add egg-soy mixture to the pan. Stir mixture constantly, coating rice-vegetable mixture with the egg, and cook until egg is set, but not dry, about 1 minute.

3. Remove pan from heat, transfer mixture to a plate or bowl, and serve with additional soy sauce and Sriracha, if desired.

BBQ Chicken Apple Melts

In the last few years sandwich-making has really become an art. Moms will always make PB&J and a good neighborhood deli is always a thing of beauty, but now even the finest of ingredients will find their way into the humble sandwich. That being said, even if you're not making your own aiolis or nestling foie gras between slices of local artisan bread, the sandwich is still a great way to get creative when you're short on time to make a meal, exactly how this sandwich came to me. I've always got a to-do list a mile long, but I'm simply can't tackle it with just proper sustenance. I only had a notion of making some sort of grilled chicken sandwich for dinner, but a quick look in my fridge revealed a few common ingredients that provided the makings for this fantastic melt. I'm the first to say that this isn't revolutionary by any means, but who can say no to a combination of moist chicken, sweet onions and apples, and tangy barbecue sauce under a blanket of melted cheese? Not only is it wonderfully savory and satisfying, but it's a great way to sneak in a few fruits and vegetables for those who might otherwise be a bit produce-averse. Although perfectly delicious as is, turkey would happily substitute for chicken, pears for apples, honey mustard for barbecue sauce, with almost any cheese oozing over the top. A basic recipe with a lot of possibilities, I hope this recipe not only fills you up, but starts you on a path of culinary creativity.

BBQ Chicken Apple Melts
serves 2

8 ounces boneless, skinless chicken breast
Canola oil cooking spray
Salt and freshly ground black pepper
1 tablespoon butter or canola oil
1 small onion, sliced
1 small Granny Smith apple, thinly sliced
1/4 cup barbeque sauce, plus additional for serving
4 slices whole wheat bread
2 ounces smoked or sharp cheddar cheese

1. Preheat a pan over medium heat. Spray chicken breast lightly with oil and season with salt and pepper. Cook until internal temperature reaches 170 degrees F. Remove from heat and allow to rest for at least five minutes. Shred or thinly slice chicken.

2. Meanwhile, preheat a frying pan over medium heat. Add butter or oil and once hot, add onions and season with salt and pepper. Cook, stirring frequently for until onions are slightly softened, about 5 minutes. Add apples and continue cooking over medium heat until onions and apples are soft, but not mushy, about 10 to 15 minutes total. Remove from heat.

3. Preheat a panini press (I love my Cuisinart Griddler) according to manufacturer's directions (or preheat a large skillet over medium heat). While preheating, combine chicken, apple and onion mixture, and barbecue sauce in a bowl and mix thoroughly to combine. Divide evenly between two slices of bread, topping each with half of the cheese and the second slice of bread.

4. Grill until cheese is melted and chicken mixture is heated through. Serve warm with additional barbecue sauce on the side for dipping, if desired.

Green Cabbage and Apple Saute

Firing up the grill every weekend is an elemental part of my summer. Burgers, chicken, hot dogs, ribs, and seafood all get their turn during the summer, but brats are probably the things I cook out the most. Although I typically nestle my brat in a hearty bun, top it liberally with mustard, sauerkraut, and onions with a generous scoop of beans on the side, sometimes it's nice to mix it up by serving this cabbage and apple saute alongside. Cabbage, be it raw (as in coleslaw) or cooked (like this dish), is a very traditional side because its crunchiness and acidity provided the perfect foil for the rich and fatty sausage. Lemon juice and wine keep the cabbage bright and light and apples contribute just the right amount of sweetness and tartness, creating a meal that hits all your taste buds.

Another great thing about this side? It's equally appropriate at a casual backyard cookout around a picnic table or plated dinner in the dining room. Gathered outside with friends and family? Pour a glass of cold beer and dig in with abandon. Want to make it a little classier? Set the table, pour a glass of white wine, light a few candles and settle in for a dinner party or date night.

Green Cabbage and Apple Saute
from Food and Wine
serves 6

One 3-pound head of green cabbage—halved, cored and coarsely shredded (12 cups) 
1 cup Riesling 
2 tablespoons fresh lemon juice 
1 1/2 tablespoons sugar 
1/4 cup extra-virgin olive oil 
1 large onion, thinly sliced 
2 Granny Smith apples—peeled, halved, cored and sliced 1/8 inch thick 
Salt and freshly ground pepper 

1. In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.

2. In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

Seeded Edamame Burgers with Brown Rice and Apples

I'm still settling into my new house, so I'm sharing another recipe from the archives. I haven't had time to embark on any complicated culinary adventures or fully replenish the pantry, so I've only been cooking up some simple (though still flavorful and nutritious) dishes in my much-improved kitchen. While I can't wait to make the most of my gas stove and ample cooking space, it's going to have to wait a little bit longer.

I tried out this recipe back in the midst of my veggie burger obsession, though I was reluctant to share it because it was the least structurally sound of the veggie burgers I tried. A little finesse was required to carefully flip the burgers and keep them from falling apart (still pressing them back together a little bit), but I plan on adding egg (since I'm not vegan) in the future to help alleviate this problem. The flavors are clean and fresh with the nuts, seeds, and beans making the burger more than amply filling and are equally appropriate on a hamburger bun, pita, or bed of salad greens. Although they can definitely use a little work in the structure department, the flavors of this veggie burger make the bit of time investment and care it takes to turn out a batch, an ideal lunch in the dog days of summer.

Seeded Edamame Burgers with Brown Rice and Apples
from Veggie Burgers Every Which Way by Lukas Volger
makes six 4-inch burgers

2 tablespoons hulled raw sunflower seeds
1 tablespoon raw sesame seeds
1 cup frozen shelled edamame
2 1/2 tablespoons ground flaxseeds (1 tablespoon whole seeds)
1 apple, peeled, cored, and finely chopped
2 tablespoons brown (or white) rice flour
1 tablespoon molasses
2 teaspoons soy sauce or tamari
1 teaspoon toasted sesame oil
A few grinds of black pepper
2 tablespoons olive oil

1. In a dry skillet, toast the sunflower seeds over medium-low heat until lightly browned and fragrant, about 5 minutes, swirling the pan periodically. Transfer to a heat-proof plate. In the same pan, toast the sesame seeds until golden brown, no more than 2 minutes, swirling or stirring constantly to avoid overcooking and uneven browning. Transfer to the plate with the sunflower seeds.

2. Meanwhile, cook the edamame according to package directions. Transfer the beans to an ice bath to halt the cooking.

3. Whisk together the ground flax and 3 tablespoons water. Transfer to a food processor and add the toasted seeds and edamame. Pulse 10 to 15 times, just until the the mixture is evenly chunky.

4. In a mixing bowl, combine the edamame-seed mixture with the rice, apple, flour, molasses, soy sauce, sesame oil, and black pepper. The mixture should be moist and sticky. Adjust seasonings. Shape into 6 patties, flattening to a 1/2-inch thickness.

5. In a saute pan, heat the oil over high heat. When hot, add the patties, in batches if necessary to avoid crowding, cooking for 2 minutes. They should sizzle-this will create a nice crust. Reduce the heat to medium and cook for 2 or 3 minutes more. Carefully flip the burgers and cook until browned and firm, 4 to 5 minutes longer.

Vietnamese Cabbage-and-Chicken Salad

Being a Wisconsin girl with German heritage, my first instinct when preparing cabbage is to cook it down and serve it with sausage and beer. While that is undoubtedly delicious, the recent spate of meat-centric, heavy family dinners over the holidays left me craving something fresh and crunchy with a plethora of vibrant flavors (the Scandinavians and Germans are not exactly known for their liberal use of exotic spices), and this meal perfectly satisfied those needs while using up the lonely CSA cabbage (and radishes and carrots) that was lingering in my refrigerator. Fresh and crunchy cabbage, radishes, carrots, apple, and scallions blend together beautifully with a melange of classic Asian flavors, with just enough poached chicken to make it a light main course. This dressing isn't remotely exotic for those familiar with the flavors of Southeast Asia, but the tried-and-true combination of sesame oil, jalapeño, ginger, vinegar, fish sauce, lime, and cilantro was a fantastic way to bring my palate back to life. Although there was flavor and crunch to spare, I have one simple addition in mind for the next time this makes it to my dinner plate-a generous sprinkling of toasted, salted peanuts for just a bit of saltiness and richness in this otherwise light dish. It may seem a bit out of place to be eating a meal like this in what should be the depths of winter, but even once there's finally a blanket of snow on the ground I'll be happily clinging to tastes of warmer climates.

Vietnamese Cabbage-and-Chicken Salad

from Food and Wine

serves 4

1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeño pepper, seeds and ribs removed, sliced
1 1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar

2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated (I used beauty heart/watermelon radishes, but any will do)
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.

3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Celery Root and Apple Soup

If you're a regular reader of this blog, you may have seen enough winter vegetable-based soup recipes to last you well into spring, but my CSA bounty has inspired me create yet another one, this time featuring celery root (also known as celeriac). Celeriac is a wonderfully flavorful, but underutilized, root vegetable, perhaps intimidating potential cooks with its knobby exterior, which makes it more difficult to clean and prepare. Celeriac can be utilized both raw or cooked and while it has a delicious celery flavor, it is also quite adept at taking on other flavors as well. This soup follows a classic formula-saute onions in fat, add vegetables and broth, simmer until tender, blend into silky deliciousness, and season to taste with salt and pepper. What sets this soup apart from that classic formula I so often utilize is the addition of a small amount of apple cider vinegar at the end, which was not a part of the original Bon Appetit recipe that inspired my soup. Many home cooks, myself included, often forget how much better a dish is with the addition of just a small amount of acid, like lemon juice or vinegar, at the end. In the same way that a small amount of salt brings out all the flavors in a sweet dish without making it salty, the small amount of vinegar added to the soup at the end enhances the flavors in the soup without making it overtly acidic. This soup is hearty and savory, most assuredly a fall and winter dish, but the silky texture and bright edge from the apple cider vinegar keep it from being too dense. Not suprisingly, if you like celery flavor, you'll like this soup, but the tartness of the apple and sweetness of the onions keep it from feeling like just a bowl of cooked and blended celery.

It was made clear to me that this simple combination of ingredients was far more than the sum of its parts when one of my coworkers, commenting on the inticing aroma of my lunch, said that it smelled like sausage-a compliment I most gratefully accepted. If I can turn a combination of fruit and vegetables into something even remotely reminiscent of sausage, I think I've done something right.

Celery Root and Apple Soup
adapted from Bon Appetit, via Epicurious
serves 6 as a first course, 3 as a main course

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt vegetable or chicken broth
1 teaspoon apple cider vinegar
Salt and freshly ground black pepper

1. Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.

2. Puree soup with an immersion blender (or, working in batches, puree soup in blender until smooth), adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot and stir in vinegar. Season to taste with salt and pepper and serve warm.

Carrot-Walnut Cookies

I used to eat a granola bar and piece of fruit as my morning snack each morning at work, but although I chose granola bars without high fructose corn syrup, artificial sweeteners or non-whole grains, I was not happy with how high sweeteners fell on the ingredient list. I changed by snack to nuts and dried fruit without added sugar, but I've been missing having something a little more special for my morning snack. I've made granola bars many times in the past, but when I saw this recipe on the Whole Foods website, I knew it was a great new solution to my problem. It's only filled with healthy ingredients-nuts, whole grains, and fruit-but still a sweet little treat that will go splendidly with a piece of fruit and cup of green tea. Food is a very important part of my life and having 10 minutes with a healthy, delicious snack in the morning goes a long way towards buoying my energy and mood for the rest of the workday. This is truly a cookie you can feel good about eating, be it morning, noon, or night.

Carrot-Walnut Cookies
adapted from Whole Foods
makes about 24 cookies

1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup whole wheat pastry flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/2 cup apple juice

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

Baked Steel Cut Oats with Apples and Currants

The piles of snow are slowly fading away and the sunrise is bleeding into my early morning walks with the dog, so I finally feel like spring is truly on the way. While I'm anxious for warm weather and the reappearance of lush green foliage, I'm not quite ready to let go of my winter weekend breakfast staple, baked steel cut oats. When rearranging my baking supply cupboard I came across a big bag of organic currants that I forgot I purchased a while back. I tossed them in my old-fashioned oats this and on top of my yogurt and granola, but I was most anxious to put them in my steel-cut oats when the weekend arrived. You could substitute raisins, although I don't think they'd be quite as good, and top with some toasted chopped walnuts (or other nuts), but I like the simplicity of steel-cut oats, fruit, with a touch of maple syrup. Starting the day off with a delicious healthy breakfast like this one gives me the energy to get all my weekend errands and chores done and just generally makes me happy and optimistic for the day ahead. I never understand how people skip breakfast on a regular basis (I can't even make it to lunch without a morning snack) because it's how I start my day off on the right foot. So pop these steel cut oats in the oven, linger over the paper with a hot cup of coffee, and get ready to start the weekend!
 
Baked Steel Cut Oats with Apples and Currants

serves 1

1 small apple, diced
2 tablespoons currants
1/4 cup steel cut oats
1/2 cup milk
1 tablespoon maple syrup

1. Preheat oven to 350 degrees. Place diced apple and currants in the bottom of an individual-sized oven proof dish.

2. Pour steel cut oats over the fruit, then add milk and bake for 30 minutes.

3. Remove from the oven and drizzle with maple syrup. Enjoy!

Baked Steel Cut Oats with Apples, Blueberries, and Walnuts

Ever since I discovered how to make steel-cut oats in the oven, I've making them for breakfast once a week, usually on Sunday morning. I use whatever fruit and nuts I happen to be in the mood for and when I saw the handful of fresh blueberries left in the fridge, I knew they'd be perfect in baked steel cut oats. The juicy blueberries pop when you bite into them, and are a great contrast to tart, slightly crunchy apples and nutty oats. I tossed some toasted walnuts on top for some richness and crunch, drizzling homemade blueberry syrup over top just to gild the lily a bit more and creating the perfect lazy weekend breakfast with a maple latte and the paper.
 
Baked Steel Cut Oats with Apples, Blueberries, and Walnuts

serves 1

1 small apple, diced
1/4 cup fresh blueberries
1/4 cup steel cut oats
1/2 cup milk
2 tablespoons chopped toasted walnuts
1 tablespoon blueberry syrup, honey, or maple syrup

1. Preheat oven to 350 degrees. Place diced apple and blueberries in the bottom of an individual-sized oven proof dish.

2. Pour steel cut oats over the fruit, then add milk and bake for 30 minutes.

3. Remove from the oven and top with toasted walnuts and blueberry syrup. Enjoy!

Baked Curried Rice with Apples and Coconut

Although I put a number of cookbooks on my Christmas list, The Food Matters Cookbook by Mark Bittman of the New York Times was a surprise gift from my mom. I've considered picking up some of his other cookbooks before, but this is first of his that I've owned. As I do with all new cookbooks I acquire, I went through page by page marking all the recipes I'd like to try. This cookbook is packed with healthy, delicious-sounding recipes and I chose this one to try first because I already had all the ingredients and because it was simple and mostly hands-off, allowing me to get the rest of dinner ready while it baked in the oven.

While this isn't a show-stopper of a dish, it's a solid, easy-to-prepare side and made for a nice accompaniment for a grilled piece of salmon. The fresh cilantro and crunchy apples are nice foils to the nutty brown rice, though I would have liked much more ginger flavor (ginger is one of my favorite flavors) and would add some ground ginger and more fresh ginger next time. If you don't have an oven safe skillet, preheat an oven-safe dish while you cook the rice on the stove and transfer the rice mixture into the baking dish once the rice mixture comes to a boil. This recipe is a great starting point for more brown rice-based sides; I'm also curious to see how well it works in my rice cooker.

Baked Curried Rice with Apples and Coconut
from The Food Matters Cookbook by Mark Bittman
serves 4

2 tablespoons vegetable oil
1 tablespoon curry powder
1 tablespoon minced ginger
1 cup brown basmati rice
Salt and black pepper
One 14-ounce can coconut milk
1/4 cup shredded, unsweetened coconut
2 tart apples, cored and chopped
1/2 cup chopped fresh cilantro
1/4 cup yogurt, optional

1. Heat the oven to 350 degrees F. Put the oil in a large ovenproof saucepan over medium heat. A minute later, add the curry powder and ginger and cook, stirring, for about a minute. Add the rice and some salt and pepper; cook, stirring, until the rice is glossy and translucent, just a minute or two.

2. Measure 1 3/4 cups of the coconut milk; stir it into the rice mixture. Bring to a boil, then cover tightly and transfer to the oven. Bake, undisturbed, for 45 minutes.

3. Meanwhile, put the shredded coconut in a small skillet over medium heat and toast, shaking the pan and stirring often, until it begins to brown, 5 to 10 minutes. Remove the rice from the oven, uncover, and use a fork to stir in the shredded coconut, apples, and cilantro. Replace the lid and let it rest for 10 minutes. Taste and adjust the seasoning and fluff again. Serve immediately or at room temperature, topped with yogurt if you like.

Baked Apple and Peanut Butter Steel Cut Oats

I love steel cut oats, but they require significantly more time and effort to prepare than rolled oats or quick oats, so I don't have them very often. (If you've never had steel cut oats before, they are well worth the extra expense over rolled or quick oats.) I've considered making a big batch on the weekend and freezing the rest, but it's just not the same as a steaming bowl of oatmeal fresh off the stove. I was excited to find this recipe because not only was it for individual portions, but it cooks in the oven, freeing me up to make a mocha latte while my breakfast was cooking.

This stick-to-your-ribs breakfast is full of healthy ingredients, but delicious enough that I almost felt like I was getting away with eating a dessert for breakfast. The second I found this recipe my mind already began dreaming up other combinations, so you can be sure you'll see more recipes of this type from me soon. If you've made a New Year's resolution to eat healthier, this is a great recipe to kick off the new year.

Baked Apple and Peanut Butter Steel Cut Oats
from The Tasty Kitchen
serves 1

1/2 whole apple
1/4 cups steel cut oats
1/2 cups milk
1 tablespoon peanut butter
1 tablespoon brown sugar
1 pinch ground cinnamon

1. Preheat oven to 400 degrees.

2. Cut apple into small pieces and place in the bottom of an individual-sized oven proof dish.

3. Pour steel cut oats over the apple, then pour milk over.

4. Bake for 30 minutes.

5. Remove from the oven and top with peanut butter, brown sugar and cinnamon. Enjoy!

Cheese, Apple, and Bacon "Quesadillas"

I eat apples at an amazing pace this time of year, but don't really cook that much with them beyond desserts. I had some sprouted grain tortillas leftover from Chipotle Black Bean Burgers, along with an abundance of different Wisconsin cheeses and wonderful local bacon, inspiring me to make these "quesadillas". (I hate to even use the word quesadilla to describe these, but I can't think of anything that conveys the idea more clearly.)

The crisp and fresh apples are a wonderful contract to the rich and salty bacon and cheese; I would recommend using an apple that is somewhat tart, but not something as tart as a Granny Smith as some degree of sweetness is a nice added contrast to the bacon and cheese. Cheddar and Swiss are my preferences for cheese, though provolone might be good as well, and smoked cheese is an added bonus. Flour tortillas are not rich enough in texture or flavor for this recipe, so make sure to use whole wheat or other whole grain tortillas for their nutty flavor and sturdy texture. If you don't have any tortillas, these ingredients would also make for a fantastic grilled cheese sandwich on some crusty whole grain bread.

Cheese, Apple, and Bacon "Quesadillas"
serves 2 (as a main dish) or 4 (as an appetizer)

4 slices smoked bacon
4 small whole wheat or sprouted grain tortillas
4 slices cheese (I used two cheddar and two smoked Swiss)
1 apple, sliced into 16 pieces
Canola cooking spray (or butter or oil)


1. Fry bacon until crisp and drain on paper towels. Break each slice into two pieces and set aside. Meanwhile, preheat electric panini press (such as a Cuisinart Griddler) or large frying pan.

2. Place one slice of cheese, 4 apple slices, and 2 slices of bacon (1 piece) on one half of each tortilla and fold in half.

3. Spray preheated panini press or pan with cooking spray. Place quesadillas on panini press and grill until cheese is melted (or grill in pan, flipping halfway through cooking). Serve warm.

Apple and Cheddar Frittata

I've been using the abundance of fall apples for desserts and neglected the many wonderful uses of apples in savory dishes. Frittatas are extremely simple and leave a lot of room for experimentation with different cheeses, apples, herbs, and spices. The sweet freshness of the Ten Eyck apples counters the salty richness of the Hook's four-year cheddar cheese and was the perfect side to smoked brats from Pecatonica Valley Farm (I also used their eggs in the frittata). Since this frittata is so simple, the quality of products makes a huge difference in the final product. I couldn't get enough of this farmer's market salute, which would be equally delicious for breakfast with a piece of hearty whole grain toast or a bowl of fruit.

Apple and Cheddar Frittata
from Martha Stewart
serves 4

8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

 1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

2. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Sweet Potato, Chipotle, and Apple Soup

Sweet potatoes and apples are a common fall combination, though not one I've ever had in a soup. This soup is sweet and mild, with a little kick from the chipotle peppers and makes a nice light dinner when accompanied by a side salad and some crusty bread. Although I've included it below, I skipped the fried corn tortilla garnish in favor of a nice side salad and leftover Beaten Biscuit that I had in the freezer (which, for the record, held up quite well in the freezer).

Sweet Potato, Chipotle, and Apple Soup
from Food and Wine
serves 6

2 tablespoons vegetable oil, plus 1 cup for frying
1/2 medium white onion, finely chopped
2 garlic cloves, smashed
1 teaspoon finely grated fresh ginger
2 Gala apples—peeled, seeded and coarsely chopped
1 celery rib, thinly sliced crosswise
1 3/4 pounds sweet potatoes, peeled and thinly sliced
1 quart chicken stock or low-sodium broth
3 cups water
1 small canned chipotle in adobo sauce, seeded and minced
Salt and freshly ground white pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar
3 yellow corn tortillas, cut into 1/2-inch strips

1. In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.

2. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.

3. In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.