You don’t want to miss Dara’s show, “Off the Menu” every Saturday from 11:00-Noon on News Radio 830 WCCO. This week, Dara will be sharing more about her favorite Apple recipes and much, much more. She’ll welcome her first professional geologist to Off the Menu! Jim Doten works for the City of Minneapolis, and he’s supervising the city’s experiments with just such a wonder product, called “biochar”. Plus, Dara introduces you to her favorite pickle-maker, “Trrriffic Pickles” and of course, you can “Ask Dara Anything” (click here to find Dara on Facebook and ask a question)!
Apples are rolling in to the farmer’s markets, and all the apple orchards are open for the season. Obviously, this is glorious, and many of you are dusting off your pie recipes as we speak. But! But! But don’t forget there are lots of glorious ways to eat raw apples besides out of hand. They add a delicious sweetness and crunch to your salads. Here are Dara’s top 5 favorites!
Arugula, Apples, and Manchego in a Cider Vinaigrette
Apples are great with cheese. Cheddar, blue cheese, smoked gouda, you name it. Apples and cheese together just taste good! Here’s a classic apple-nut-cheese salad using Manchego, a Spanish sheep’s milk cheese. Use a nice sweet apple, since all the other flavors are so powerful. The cider vinaigrette is a smart idea, following the rule of like goes with like. Thank you, Serious Eats!
Lazy Good Apple Creamed Herring Salad
I do this for a fast lunch in the house sometimes. Just slice up whatever combination of apples, celery, and cucumbers you’ve got. Add fronds of fennel or dill from the garden, or chives or scallions, if you’ve got them. Dump cream herring out of the jar on top. Toss a bit. Herring is full of good Omega-3 fats, it’s low in mercury, and I like it.
Shaved Brussel Sprouts, Apple, and Hazelnut Salad
Everyone is crazy for the recipes I tell you about for pot-lucks, and here’s one you can do a full day-ahead, and it just gets better. I’ve also been seeing shaved Brussel Sprouts in those big plastic clamshells at stores like Kowalski’s and Trader Joe’s, so that really speeds up the prep. If you’re thinking: “No, not raw, cold Brussels sprouts” then think again! They’re just little cousins of the cabbages, so this salad from the Kitchn is like coleslaw. Just thinly sliced Brussels sprouts, a beautiful brown butter vinaigrette, and apples. People will think you are a pot-luck genius.
Yogurt and Apple Raita
Raita is a staple Indian cuisine – a yogurt-based sauce that works like a salsa to give any grilled meat or curry lightness and pep. This is a really necessary thing if you want to eat grocery-store packet Indian—try it. Here’s a link to a recipe by Madhur Jaffrey, a wonderful cookbook author who’s recipes have been instrumental in bringing Indian food into the American kitchen. It’s not much more than a grated apple and some yogurt, put it on rotisserie chicken or pour it on your granola in the morning!
The original, from the Waldorf Astoria hotel in New York City, was basically apples, celery, and mayonnaise. If you are not in the mood to mess around with recipes you can make a really good side-salad with just apples, celery, and sour cream. Or the new chef of the Waldorf has a more elegant version, with crème fraiche and candied walnuts. This is a fancy thing to do for a luncheon party and a really great way to use apples in your salad!