RECIPE: Kohlrabi Slaw

Ingredients:

• - Kohlrabi, cut into matchsticks- Apple, cut into matchsticks
  - Olive oil
  - Fresh lemon juice
  - Salt and pepper

• Mix kohlrabi and apple matchsticks (both peeled or not) with olive oil and fresh lemon juice. Season with salt and pepper.

RECIPE: Apple-Cran Breakfast Bars (Gluten Free, Dairy Free, Option to make vegan)

Base:

2 cups old fashioned oats

1 cup slivered almonds

4 tablespoons honey or agave if vegan

1 tablespoon coconut oil

1 teaspoon kosher salt

1 1/2 teaspoon cinnamon

2 very ripe bananas

1 1/2 teaspoons vanilla

Topping:

1/2 cup old fashioned oats

1/4 cup slivered almonds

1/4 cup pumpkin seeds

1 cup finely diced apple pieces

1/4 cup dried cranberries

1/4 cup of coconut-almond milk (or plain coconut or plain almond milk)

1/4 teaspoon cinnamon

Instructions:

Base:

Preheat oven to 350°.

Line 9 x 9 baking pan with parchment paper, lightly grease with butter or coconut oil if dairy free

Add all ingredients in to food processor until *completely* combined and wet. This may take several minutes.

Pour into prepared pan and smooth out with off set spatula until evenly spread.

Bake for 8-10 minutes.

Topping:

Combine ingredients in medium bowl and stir to combine.

Removing pan from oven, spread topping evenly over and lightly press down into base.

Bake an additional 15 minutes

*Serving suggestion: Serve warm with a drizzle of maple syrup on top.

*Store in the refrigerator in a sealed container for up to one week

RECIPE: Beet-Apple Salad

Ingredients:

2 large RAW beets (or about 1 lb), peeled and roughly chopped

2 large carrots (or about 8 oz), roughly chopped

2 apples, cored and roughly chopped

Zest & juice of 2 lemons (or about 1/4 cup)

1 tbsp olive oil

3/4 tsp sea salt

1/2 tsp black pepper

1/2 tbsp honey

1. Shred the beets, carrots, and apples. You can use a food processor fitted with a shredding blade or a box grater.  Place the shredded beets, carrots, and apples into a very large bowl.

2. Zest the lemons, and add it to the bowl. Add the juice of the lemons to the bowl as well.

3. Add the olive oil, salt, pepper, and honey.

4. Toss the salad well until everything is evenly combined.

*Keeps in the fridge for up to 3 days.

RECIPE: Gluten Free (and Paleo/Vegan-Friendly!) Apple Skillet Cake

Ingredients

• Cake:
• 8 ounces cashew butter (can sub almond or other nut butters)
• ½ cup honey (alternatively, can sub maple syrup or agave)
• 2 eggs
• ½ Teaspoon baking powder
• 2 Teaspoons vanilla
• Apples:
• 2 pounds baking apples, cut into slices ¼ inch thick
• 2 Tablespoon butter, or coconut oil for dairy free
• 1 Teaspoon cinnamon
• optional add ins: a tablespoon or two of honey if your apples are sour, dash of nutmeg, dash of ginger

Instructions

1. In a medium sized bowl, mix together all the cake ingredients until the batter is smooth, set aside.
2. Preheat the oven to 325F.
3. Place a 9" cast iron skillet (or oven proof skillet), over medium heat.
4. Sauté the apples with the butter or coconut oil and the cinnamon. Place a lid over the skillet and cook for 5 minutes, stirring occasionally. Remove the lid and cook until the juices are almost gone, about 5 more minutes.
5. When the apples are just tender, pour the cake batter over the top and place the skillet in the oven.
6. Bake for 20-25 minutes or until the cake batter has just set.
7. Serve the skillet cake right out of the oven.  

*Suggestion:  Add a scoop of vanilla ice cream to the top!!

RECIPE: Veggie and Fruit Muffins

Ingredients

•1/2 cup – flour, whole wheat

•1/2 cup – flour, all-purpose

•3/8 teaspoon – baking soda

•1/4 teaspoon – salt

•1/8 teaspoon – nutmeg

•1/8 teaspoon – cinnamon

•1/4 cup – sugar

•2 tablespoon – butter, unsalted

•1 large – egg

•1/2 teaspoon – vanilla extract

•1/2 medium – zucchini

•3/4 medium – carrot

•1/4 medium – apple

•1/2 medium – bananas

•1/16 cup – apple juice

•1/8 cup – applesauce, unsweetened

•1/8 cup – yogurt, plain / buttermilk

Directions

1.Preheat oven to 350 degrees F.

2.In a medium size bowl, mix together flours, salt, nutmeg, and cinnamon. Set aside.

3.Soften butter.

4.In a mixer or another bowl, mix the sugar, butter, eggs and vanilla. Beat well.

5.In a food processor, combine zucchini, apple, apple juice and applesauce.  Pulse until thoroughly mixed.

6.Shred carrots.  If you don’t want the shreds in your muffin, combine your carrots with the rest of the fruits and veggies in the food processor.

7.Combine the fruit and veggie puree, carrots (unless you already added them with the puree), and yogurt, into the wet ingredient mixture and beat until mixed.

8.Finally, add the dry ingredients and mix just until combined and wet.

9.In a muffin tin, place muffin papers or spray with cooking spray.

10.Scoop the mixture into a prepared muffin pan.

11.For mini muffins: Bake in a 350 oven for 15-20 minutes for mini-muffins

12.For regular size muffins: Bake in a 375 degree oven for about 20-25 minutes.

13.Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

Apple Crumb Pie

Ingredients:

·         Pie Crust

·         5 large apples, cored, peeled, and sliced into 1/4-inch slices¹ (approx 8-10 cups total - use a variety for better flavor)

·         2 Tablespoons (30ml) lemon juice

·         1/4 cup (31g) all-purpose flour

·         1/4 teaspoon ground cloves

·         1/4 teaspoon ground nutmeg

·         1 and 1/2 teaspoons ground cinnamon

·         1/2 cup (100g) granulated sugar

·         1 teaspoon vanilla extract

Crumble Topping

·         1/2 cup (100g) packed light or dark brown sugar

·         1 teaspoon ground cinnamon

·         3/4 cup (94g) all-purpose flour

·         3/4 cup (95g) chopped walnuts, such as Diamond of California

·         1/3 (75g) cup unsalted butter, melted and slightly cooled

Directions:

1.      Crust: Prepare or defrost crust.

2.      Make the filling: In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, cloves, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside as the oven preheats; this time allows the apples to begin letting off their juice.

3.      Preheat oven to 400°F (204°C).

4.      Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the apple filling into the crust, leaving some of the liquid in the bowl-- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges.

5.      Make the crumble topping: In a medium bowl, combine the brown sugar, cinnamon, flour, and walnuts. Using a rubber spatula, stir in the butter. The crumble topping will be thick and crumbly. Sprinkle over apples.

6.      Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

7.      Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

8.      Make ahead tip/Freezing: This a great pie to make 1 day in advance-- after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.

Green Juice

Green juice

1 medium bunch of dark green vegetables – Kale, Chard, Collards, Leaf Lettuce or combination

6-8 ribs of Celery

2 large Cucumbers

½ bulb of Fennel

1-2 Green Apples, depending on preference of sweetness

½ bunch Italian Parsley

1 inch piece of Ginger, skin on scrubbed

1 small lemon, skin peeled with as much pith left on as possible

1 lime, skin peeled with as much pith left on as possible

1.      Fill sink, rinse vegetables thoroughly and soak until ready to juice.

2.      Roll parsley into dark green vegetables and juice first, followed by celery and fennel. If you do not have any more room in juicer at this point, pour into container and remove pulp from juicer. Set pulp aside.

3.      Juice cucumbers, apples, lemon, lime and ginger. Pour into container to combine.

Alternate:

Use tops of vegetables such as carrots, beats, and radishes. Note that these greens may make the juice very bitter, however, this can often be balanced out with more apple or lemon juice.

Add ½ bunch of mint when juicing the parsley. Remove tough stems.

Substitute or combine apples with pineapple or peeled kiwis for a tangier version.

NOTE:

Makes approximately 6-8 cups of green juice. The vitamins and chlorophyll in green juice begins to degrade only 15 minutes after it is juiced, unless you have a cold-press juicer. I find it hard to juice every day, however, so I have found that freezing it in mason jars immediately is a good way to store green juice for a few days. However, even in the freezer, green juice will not last for more than about a week before degrading in quality.

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Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

Raw Beet, Carrot and Apple Salad With Ginger-Lime Dressing

•  to 4 tablespoons fresh lime juice (from 1 or 2 limes)
• 1 tablespoon honey (may substitute coconut nectar)
• One 2 1/2-to-3-inch piece peeled ginger root, finely grated (1 tablespoon)
• 1 to 3 tablespoons extra-virgin olive oil
• 2 to 3 medium golden or red beets, peeled and grated (1 3/4 cups)
• About 3 medium carrots, scrubbed well and grated (1 3/4 cups)
• 2 medium Gala apples, peeled, cored and grated 1 3/4 cups)

Whisk together the lime juice (to taste), honey and ginger in a liquid measuring cup. Gradually drizzle in the oil (to taste), whisking constantly to form an emulsified dressing.

Toss together the beets, carrots and apples in a mixing bowl. Pour in the dressing and toss to coat and distribute evenly.

RECIPE: Easiest Leek Soup Ever

Ingredients:

1 bunch leeks, chopped (white and light green parts only)
1 bunch celery, chopped
1 butternut squash, peeled and diced
1 apple, peeled and diced
Vegetable broth

Sauté all ingredients in olive oil until soft.  Remove from heat.  Add vegetable broth and purée. Season with salt and pepper.  Enjoy!

RECIPE: Roasted Apple Butter

Difficulty Level: Moderate

1 cup cider, divided into 1/4- and 3/4-cup amounts

7 tablespoons dark brown sugar
1 teaspoon lemon juice
1 pinch kosher salt
2 tablespoons unsalted butter, cut into small cubes
3 pounds apples
1/2 teaspoon cinnamon
1 pinch nutmeg
1 pinch cloves

1.Preheat oven to 400°. Cut apples into large chunks (quarters for small apples, eighths for larger). Arrange on a large metal roasting pan, add the 1/4 cup of cider and lemon juice, then sprinkle with brown sugar and salt and dot with butter.

2.Roast for 30–35 minutes, or until apples are very soft and fall apart at the touch of a fork. Remove from oven and let rest for one minute, then pour the remaining 3/4 cup of cider over the pan. (This will help deglaze the pan and pick up the maximum amount of yummy caramelized flavor. Be careful when you pour, though, as it will sputter and steam a bit.)

3.Transfer apples and liquid to a large flat-bottomed bowl or pot. Mash with a spoon, fork, or potato masher until the pieces have been broken up into sauce.

4.Run the mixture through a food mill to remove the cores, seeds, and peels (see note above if you do not have a food mill). Stir in the spices, then give it a taste. Add more sweetener and/or spices until you have the flavor where you want it.

5.At this point, assess the consistency of your butter. If you’d like it to be a bit smoother, you can blend it up with a food processor or an immersion blender. (I like mine with a little bit of texture, so I leave it as is.) If it isn’t quite as thick as you’d like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally, until you’ve achieved the right consistency. (Beware of cooking it down too much though, as you can wind up with a very heavy, intense butter. I like mine at the point where it just holds its form when stirred or spread. When it cooks down more than this, I find it develops an overwhelming pectin texture, which isn’t my favorite.)

6.Once cooled, store in an airtight container in the fridge for up to a week, or freeze it to keep it for longer.

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed

1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

RECIPE: Cinnamon Baked Apples

Level of Difficulty: Easy
Total Time: 1 hour
Yield: 4 servings

Ingredients:

4 thick-skinned, large and slightly sweet apples, such as Cortland or Rome (varieties like McIntosh or Macoun will burst & split, although will still taste delicious--I speak from experience!)

2 tsp. ground cinnamon

3 Tbs. dark brown sugar

2 Tbs. softened butter

2 Tbs. finely chopped walnuts (or large pieces, if you prefer)

Pinch of salt

Instructions:

1. Preheat oven to 400 degrees. Cut a thin slice from the top of each apple, as well as a small slice from the bottom of each apple, so that it has a flat base. Then core the apples about 3/4 of way down. If you own an apple corer, this can be done very quickly. To core the apples with a paring knife, please read theses simple instructions: http://www.ehow.com/how_6309875_core-apple-baked-apples.html
2. Place apples in a baking dish (8x8 glass Pyrex fits 4 apples perfectly), filled with 1/2 inch of water; set aside.
3. In a small bowl, stir together cinnamon, brown sugar, softened butter, walnuts and salt. Spoon 1/4 of the mixture into each apple.
4. Bake for 45-50 minutes, until apples are tender. Drizzle pan juices over tops of the apples and serve. Your home will smell delightful!

RECIPE: Apple Brownies

Difficulty Level: Easy
Total Time: 1 hr. 25 min.
Yield: 12 bars

Ingredients:
1 stick salted butter, melted and cooled, plus more for baking dish
1 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup sugar
1 large egg
1/2 chopped walnuts

2 large firm, sweet apples (about 1 lb. total), peeled, cored, and cut into 1/2-inch cubes (approx. 2 3/4 cups)

Instructions:
1. Preheat oven to 350° with rack in center position. Generously butter a 9x11 baking dish.
2. Whisk together flour, cinnamon, baking powder, salt and baking soda in a medium bowl.
3. In a separate bowl, beat together butter, sugar and egg with a hand mixer until pale, about 2 minutes. Add walnuts and apples and stir by hand until combined. Add flour mixture and stir until combined, about 30 seconds more.
4. Spread batter in pan and bake until golden brown and slightly firm, about 40 minutes. Let cool on a wire rack for 30 minutes, then cut into 12 bars.

*Bars can be stored in an airtight container for up to 5 days.

RECIPE: Roasted Squash and Apple Chowder with Potatoes

Difficulty Level: Intermediate

Serves 8

Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.

2 lb. butternut squash, peeled and cut into ¾-inch chunks (6 cups), divided

3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus ½ cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into ¾-inch chunks
½ cup apple juice
1 Tbs. apple cider vinegar

1. Preheat oven to 350°F. Coat baking sheet with cooking spray.

2. Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.

3. Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.

4. Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.

RECIPE: Savory Apple Pie

This is the ultimate picnic dish.  It can be made ahead, eaten warm or cold. Versions exist in Italy and Nice, and whether you make it with chard or spinach or kale, it is always delicious.  If the thought of an apple, veggie, cheese, nut pie sounds weird to you, do yourself a favor and try it at least once. Trust me!

Difficulty Level: Advanced

Pastry:

3 cups unbleached flour

2 eggs, beaten
1 cup unsalted butter, at room temperature
1/2 cup sugar
scant 1 Tbs salt

By hand: dump everything in a bowl and with the tips of your fingers, start working everything into each other until it all comes together into a shaggy ball

By food processor: pulse all the ingredients together until they come together into a shaggy ball.

Shape into a ball, cover with a clean cloth or plastic wrap, and leave at room temperature for 2 hours

Filling:

4 large apples (nothing too mushy: Golden Delicious, Fuji, Granny Smiths, Honeycrisps, all work well)

3 Tbs raisins
2 Tbs dark rum (optional. You can use hot water too)
1 Cup cooked and thoroughly drained chopped greens (spinach, swiss chard, and kale all work well. Make sure to really cook them though. Totally wilted and very tender).
4 Tbs pine nuts
1/2 cup confectioner's sugar
1/4 to 1/2 lb of a mild cheese, diced (young Gouda, mild Cheddar, mozzarella all work well)
2 beaten eggs
grated zest of 1 lemon
2 Tbs of red currant jelly, room temperature and stirred with a fork to loosed it up a bit
3 additional Tbs confectioner's sugar

Preheat oven to 375 and butter a 9 inch springform pan or a 10 inch pie plate. Set aside.

Peel the apples and cut 2 into small cubes.  Place raisins and rum (or water) in a small pan and bring to a boil. Cook 2 minutes.

In a large bowl, mix the greens, raisins and their liquid, apple cubes, pine nuts, sugar, cheese, eggs, and lemon zest. Slice the remaining 2 apples, set aside.

Divide the pastry with one piece being about a third of the size of the larger piece.  On a lightly floured surface, roll out the dough as thin as you can into two circles.

Place the larger circle in the prepared mold, covering the bottom and coming up the sides. Prick all over with a fork. Spread the currant jelly all over the bottom. Add the filling. Cover with the reserved apple slices (a concentric circle pattern looks nice and works well) and then with the remaining dough. Pinch the bottom and top crust edges together and trim off any excess. Prick the top crust with a fork and bake for 30 - 40 minutes until golden. Remove from oven, place on a rack to cool, and just before serving, dust with remaining 3 Tbs confectioner's sugar

RECIPE: Beef Kofta Stuffed Apples

Difficulty level: Easy
Makes 6-8 Servings 

6-8 Gala Apples, Cut 1/2 inch off the top and core center, leaving the outside to form a cup. (reserve top and all the extra cored apple pieces)

1  Egg
½ Cup Panko Bread Crumbs
3 (3 tsp.) Garlic Cloves, minced
1/4 Cup Fresh Mint, finely chopped
1 tsp. Ground Coriander
1 tsp. Ground All Spice
1/2 tsp. Cinnamon
¼ Cup Pinenuts, toasted (optional)
Salt and Pepper, to taste
1 lb . Ground Beef

Preheat oven to 350.  Grease a muffin tin.

Dice the extra insides of the apple that you cored, removing the seeds.  In a medium-size bowl, whisk egg, panko, garlic, mint, cumin, all spice, cinnamon, pinenuts, cored diced apple pieces, salt and pepper. Crumble in beef and gently mix.  Do not overwork.

Stuff the cored apple cups with the meat mixture.  Place the apples in the greased muffin tin, one apple per muffin mold. Place the top (stem and all) of each apple on top of the apple and meat cup, leaving a bit of the meat exposed.

In the preheated oven, bake the apples, uncovered for 45 minutes until they become soft and juicy.

Serve warm.

RECIPE: EASY Homemade Apple Sauce, Two Ways

Difficulty Level: EASY

1. Homemade Apple Sauce made on the stove

Ingredients:

• About 2 pounds of any variety of apples (I prefer to combine different kinds) peeled, cored, and diced into small chunks
• A splash of apple juice or apple cider (optional)
• Cinnamon, more or less to taste

Preparation Instructions:

Combine all ingredients in a large pot, including about 1/4 cup water.  You don't want to cover the apples with liquid completely.  Cook over medium-high heat, stirring occasionally, for about 10 minutes, then reduce heat to low (it should reduce by about half).

If you like your apple sauce chunky, just stir and mash with a spoon.  If you prefer apple sauce to be smooth, take the apple sauce off the stove and puree in a food processor or blender until smooth.

Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes, or any place where applesauce is needed.  It's particularly tasty mixed in with oatmeal!

Submitted by Laura Grund

2. Oven Roasted Apple Sauce 
see my Instagram http://instagram.com/p/fYOk-QBaZM/

Ingredients:

•3 lbs mixed apples (I used Jonagold, Honeycrisp, Golden Delicious, and Gala)

•1/4 cup water

•1 tablespoon packed brown sugar

•pinch of salt

•1/2 teaspoons ground cinnamon

•1/8 teaspoon freshly grated nutmeg

•pinch of ground cloves

Preheat oven to 425 degrees.  Peel, core and cut apples into eighths. In a large mixing bowl, combine the apples, water, brown sugar, salt, and spices and mix well.  Place mixture in a 9 x 13 baking dish. Roast apples until they are very soft (30 to 40 minutes).  Remove from oven and let cool slightly then process to desired consistency in a food processor (or with a potato masher). 

Serve warm, chilled, or at room temperature.  This applesauce should be refrigerated in an airtight container and used within 5 days. Great with roast pork loin.

 

Submitted by Erin Hotchkiss

RECIPE: Apple Crostata

Difficulty Level: Intermediate

Serves 6 to 8

Ingredients for crust:

•1.5 cups all-purpose flour

•3 tablespoons sugar

• 3/4 tablespoon kosher salt

•12 tablespoons (1.5 sticks) chilled unsalted butter, cut into 1/2-inch cubes

•3 tablespoons (or more) ice water

Ingredients for filling:

•3 to 4 apples, peeled, cored, quarters, and thinly sliced, about 3 cups (I like Granny Smith)

• 1/4 cup sugar

•2 tablespoons all-purpose flour

•1/2 teaspoon ground cinnamon

•1/2 teaspoon sea salt

• 1/2 teaspoon finely grated lemon zest

•1/4 cup (1/2 stick) chilled, unsalted butter, cut into 1/2-inch cubes

•1/2 cup coarsely grated aged Gouda cheese

To make the crust:

1.Blend the flour, sugar, and salt in a food processor. Add the butter and pulse using on/off turns until the mixture resembles coarse meal. Add 3 tablespoons ice water through the feed tube and blend just until moist clumps form, adding more ice water by teaspoonfuls if the dough is dry. Dough can be prepared 1 day ahead. Keep refrigerated. (Chill dough for 10 minutes before rolling.)

2.Using floured hands or a rolling pin, push out the dough disk on lightly floured parchment paper, forming a 12-inch round. Transfer the parchment paper with the crust to large rimmed baking sheet. Chill the dough while preparing the filling.

To make the filling:

1.Position the rack in the center of the oven and preheat to 375 degrees F. Combine the apples, sugar, flour, cinnamon, salt and lemon zest in a medium bowl; toss to blend. Stir in the butter pieces. Mound the apple filling in the center of the rolled-out dough round, leaving 1.5 inch plain border. Gently fold the dough border up over the apple filling, forming a rim, and pleating the dough edge as needed. Pinch any crackers together with your fingers. Sprinkle the Gouda cheese over the top of the filling.

2.Bake the crostata until apples are tender and crust is crisp and golden, 30 to 35 minutes. Run a long sharp knife under the crostata to loosen it from the parchment and to prevent sticking. Slide a flat pan bottom under the crostata and transfer to a serving plate. Cut into wedges and serve slightly warm, with a dollop of creme fraiche if desired.

 

Submitted by Sarah Marder

RECIPE: Apple Chips

Ingredients:
2 apples, sliced crosswise 1/8-inch thick, seeds removed

Directions:
Heat oven to 225 degrees. Arrange apple slices on two parchment-lined baking sheets and bake for 1 1/2 hours.

Flip, then continue baking until crisp, about 1 hour more. Remove and let cool completely. Chips keep, stored in an airtight container, 1 week.

RECIPE: Coleslaw with Apple and Yogurt Dressing

Makes 8 servings

Recipe by The Bon Appétit Test Kitchen

July 2012

Ingredients:

• 8 cups mixed shredded red and green cabbage
• 1 12-oz. bag broccoli slaw mix
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced scallions (about 4)
• 1 cup nonfat Greek yogurt
• 1/2 cup mayonnaise
• 2 tablespoons distilled white vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated garlic
• Kosher salt, freshly ground pepper
• 1 green apple

Preparation:

• Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
• Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
• No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.