Apple and Avocado Smoothie
Total: 5 min
Prep: 5 min
Yield: 2 cups, 1 to 2 servings
1 Granny Smith apple, cored, skin on
1/2 ripe Hass avocado
1/2 apple juice
1/2 cup ice
3 sprigs mint leaves
1 teaspoon freshly squeezed lime juice
Combine all ingredients together in a blender and pulse until ice is incorporated. Then puree until smooth.
Corn and Green Bean Salad
1 hr 25 mins
8 fresh ears of corn
12 ounces fresh green beans, cut into bite-size pieces
3 tablespoons cider vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil
⅓ cup finely chopped red onion
2 tablespoons snipped fresh parsley
Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).
Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.
In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn, beans, onion, and parsley; toss gently to coat. Cover and chill for up to 4 hours.
139 calories; 6.2 g total fat; 0.9 g saturated fat; 198 mg sodium. 317 mg potassium; 20.8 g carbohydrates; 4 g fiber; 4 g sugar; 3.8 g protein; 513 IU vitamin a iu; 11 mg vitamin c; 59 mcg folate; 20 mg calcium; 1 mg iron; 43 mg magnesium;
Pan-Seared Salmon with Kale and Apple Salad
The star of this dish is the kale salad. It's crunchy, tangy and sweet!
Total: 40 min
Prep: 20 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls
Bring the salmon to room temperature 10 minutes before cooking.
Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
Divide the salmon, salad and rolls evenly among four plates.
Apple Fritter Casserole
: 4 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
0.8 cans crescent dough sheets , (8 ounce cans)
0.8 granny smith apples , cored and chopped
0.3 cup brown sugar , packed
0.4 teaspoon cinnamon
0.4 tablespoon flour
0.1 cup unsalted butter , melted
0.4 cup powdered sugar
0.1 cup whole milk
Preheat oven to 350 degrees and spray 9x9 inch baking dish with baking spray.
Cut the crescent sheets into 1" cubes and toss with half the cinnamon and brown sugar in a medium bowl.
Toss the chopped apples, flour and the rest of the cinnamon together in a large bowl.
Combine the apples and crescent pieces together and put into your baking dish and pour the melted butter over the mixture.
Bake for 40 to 45 minutes or until golden brown. Cool 10 minutes.
Make the glaze by whisking powdered sugar and milk together (microwave 15 seconds if too thick) and pour over your baked casserole just before serving.
Chilled Sweet Corn Soup Recipe
4 Hours 20 Mins
This chilled corn soup is a delicious way to use the sweet corn available this time of year. To get the best color in the soup, we recommend using yellow corn, not white or bi-colored corn. After you cut the kernels from the cob, use the large holes of a box grater to scrape the pulp and “corn milk” from the cobs. The corn milk makes the soup creamy without using any heavy cream. It takes only 20 minutes to make this soup, and it should chill anywhere from 4 to 8 hours. This lovely soup is great served as a party appetizer and is also delicious at a brunch.
3 ears fresh sweet yellow corn, shucked
2 tablespoons unsalted butter
1/2 cup chopped yellow onion (from 1 medium onion)
1teaspoon chopped garlic (about 2 garlic cloves)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup water
2 tablespoons extra-virgin olive oil
1 teaspoon white wine vinegar
Toppings: bacon, pesto, or Spicy Corn Relish
How to Make It
Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes.
Transfer to a blender and add olive oil. Remove center piece of blender lid (to let steam escape); secure lid on blender and place a clean towel over opening in lid. Process until smooth, 2 minutes.
Pour mixture through a fine wire-mesh strainer into a bowl; press with the back of a spoon to extract as much liquid as possible. Discard solids. Stir in vinegar; cover and chill 4 to 8 hours. Pour into 6 (4-ounce) glasses
Side / Salad
Spiced Orange Salad
Makes 6 servings
Notes: Juice-orange slices hold together better than those from navel oranges. If you are using a hot onion, put slices in a bowl and mix with 4 cups cold water, 2 tablespoons sugar, 2 tablespoons vinegar, and 1 tablespoon salt; gently squeeze the slices, separating the rings. Let stand 10 minutes, then drain, rinse, and drain again.
6 oranges (about 2 1/2 in. wide, 2 1/2 lb. total; see notes)
4 to 6 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
Spice blend (recipe follows)
1 mild red onion (6 oz.), peeled and sliced (see notes)
1/2 cup finely slivered fresh mint leaves
2 tablespoons chopped cilantro
About 1/2 cup black olives such as Niçoise or kalamata
Fresh mint leaves and fresh cilantro leaves, rinsed
With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4-inch-thick and discard seeds.
In a small bowl, mix 4 tablespoons vinegar with olive oil and sugar. Stir in the spice blend.
In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.
Spice blend: Combine 3/4 teaspoon cumin seeds or ground cumin, 1/2 teaspoon paprika or mild ground dried chili, 1/2 teaspoon black peppercorns or 1/4 teaspoon ground black pepper, 1/2 teaspoon kosher salt, 1/4 teaspoon chopped fresh thyme leaves, 1/4 teaspoon curry powder, and 1/8 teaspoon ground cinnamon; if using whole spices, whirl mixture in a grinder or small food processor to a powder.
Garlic Green Beans and Portobellos with Parmesan
prep time: 5 MINUTES
cook time: 12 MINUTES
total time: 17 MINUTES
Top of Form
2 tablespoons canola or vegetable oil, can also use ghee
4 portobello mushrooms, gills removed and thickly sliced
3-4 cups fresh green beans, snapped
4-5 garlic cloves, minced
1/4 cup or more finely grated Parmigiano Reggiano
kosher salt & freshly ground black pepper, to taste
Bring a large pot of water to a boil. Add beans and cook for two minutes. Drain and set aside.
Heat canola oil in a large skillet over HIGH heat. Add mushroom slices and cook, stirring occasionally until well browned, about 8 minutes. (Cook until mushrooms release their water and it's evaporated, then allow to continue to brown).
Reduce heat to medium. Add green beans and minced garlic; cook, stirring frequently, for another two minutes, tasting and seasoning with kosher salt and freshly ground black pepper.
Place on serving plate and grate cheese over the top.
Vegan Baked Apples
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings4 baked apples
For the filling:
4 apples I used gala apples
2 Tablespoons coconut oil melted
1/4 cup coconut sugar
1 Tablespoon cinnamon
1/2 teaspoon vanilla extract
For the topping:
1/2 cup rolled oats
1 Tablespoon coconut flour
1 Tablespoon coconut sugar
1 Tablespoon maple syrup
1 Tablespoon coconut oil melted
8x8 inch baking pan
Preheat oven to 375 degrees Fahrenheit.
Carefully remove the insides of the apple: Cut the top off of the apple, then around the circumference of the apple. Cut two slices vertically and two slices horizontally across the top making a 9 square grid. Use a spoon to scoop out insides. They should come out easily since you sliced a grid. You may need to repeat the last two steps to get all the insides of the apple out.
Chop apple pieces and put in a small mixing bowl.
Add melted coconut oil, coconut sugar, cinnamon and vanilla. Mix until well combined.
Fill the hollowed apples with filling.
In a small bowl, combine all ingredients for the topping.
Top apples with the crisp and place in an 8x8 inch baking dish.
Add about 1/4 cup of water to the bottom of the baking dish and cover with aluminum foil.
Bake for 15 minutes covered.
Remove foil and continue to bake for an additional 8-10 minutes.
Let cool 5-10 minutes before serving. Serve warm with vanilla ice cream.
Leftovers keep in the fridge for about 5 days.
Serving: 1apple | Calories: 340kcal | Carbohydrates: 59.8g | Protein: 3.1g | Fat: 11.8g | Saturated Fat: 10g | Sodium: 4mg | Fiber: 9.9g | Sugar: 39.5g
Fresh Corn and Basil Cornbread
8 to 10 Servings
Prep Time: 15 min
Total Time: 1 min
1 1/2 cups buttermilk
3 large eggs
1/3 cup chopped fresh basil