APPLE CHEDDAR BREAD
prep time: 5 MINUTES
cook time: 45 MINUTES
total time: 50 MINUTES
yield: 1 LOAF 1
If you are a fan of fresh breads, you will love this Apple Cheddar Bread recipe which is an artful combination of both sweet and savory apple goodness.
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
8 Tbsp. butter, room temperature
¼ cup light brown sugar
2 large eggs, room temperature & fork beaten
2 cups apples (any favorite), unpeeled & finely shredded
1 cup cheddar cheese, shredded
2–3 Tbsp. minced sage, to taste
Preheat oven to 350 degrees F. Coat a 9” loaf pan with cooking spray. (Insert parchment paper overlapping over the long sides if you’d like.)
In a separate bowl, stir together the flour, baking powder and salt. Set aside.
Using an electric mixer, beat the butter, sugar until light and fluffy. Then beat in the eggs until combined. By hand, mix in the flour mixture. Fold in the apples, cheese and sage. Spread batter into prepared pan.
Bake until risen and a wooden skewer comes out of the center clean, about 45 minutes. Cool to room temperature before slicing.
Warm Tuscan Kale Salad with Garlic Chips Oranges and Pecans
1 large bunch of Tuscan kale feel free to sub out regular Kale if you cannot find Tuscan.
1 large orange
1/2 cup of pecans toasted*
5 cloves of garlic sliced super thinly
3-4 tablespoons of freshly shredded Parmesan the good stuff
3 tablespoons of olive oil
salt and pepper to taste
Slice the kale into thin ribbons, only until the stems and place them into a colander and rinse them well. While rinsing them, massage them a bit to get some of the fibrous texture out.
Zest half the orange and set zest aside. Cut one of the halves of the orange into segments *
Squeeze out the juice of the other orange and set aside.
Add olive oil to a large pan and bring to medium heat.
Add garlic slivers into the oil. Cook for about 2-3 minutes or until lightly browned and crispy. Set aside on a plate covered in a paper towel to drain the access oil.
Add kale to the same oil that the garlic cooked in. Toss with the oil ensuring it is well covered with the oil and slightly wilted.
Add in orange zest, orange juice, salt and pepper. Toss everything together for 1 minute.
Place everything into a large bowl toss with pecans.
Sprinkle shredded Parmesan on top and extra zest if desired.
I toasted my pecans over low heat in a regular pan on the stove. You have to toss them around pretty frequently and only toast them for 4-5 minutes until they develop a nice nutty, toasted aroma. Be careful, they burn fast!
Farm Basket Sauté