Posts Tagged ‘apples’

by Sarah Steimer

Crispy kale salad with sweet potatoes, apples and cider vinaigrette

This was a very hearty salad and easily filled me up. I love a little crusty bread with my salads, for grabbing any extras at the bottom of the bowl or plate, so these grilled cheese croutons acted as my built-in sponges this time around. It was pretty, pretty great.


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by Sarah Steimer

    I love spinach in smoothies, LOVE it. My "wild card" ingredient for this smoothie was the matcha powder. You can always brew a small, strong amount of tea to add to a smoothie for an added boost, but matcha powder can be added straight, no steeping.

I love spinach in smoothies, LOVE it. My “wild card” ingredient for this smoothie was the matcha powder. You can always brew a small, strong amount of tea to add to a smoothie for an added boost, but matcha powder can be added straight, no steeping.


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by Sarah Steimer

I love a nice, light sandwich for lunch, and these two don't require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

I love a nice, light bite for breakfast or lunch, and these two don’t require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

For the radish and scallions over Greek yogurt:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons plain Greek yogurt. Top with one small, thinly sliced radish and one scallion, sliced on an extreme angle. Sprinkle with fresh crushed pepper.

For the apple with cinnamon over ricotta:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons ricotta and sprinkle with ground cinnamon. Top with 1/4 of an apple, such as a Gala, sliced thin. Sprinkle again with cinnamon.

Recipes adapted from: Bon Appetit here and here

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by Sarah Steimer

I’ll admit to two issues I had with this pie: the middle sunk in and the apple filling was a little mushier than I had intended. Luckily, neither problem affects how delicious this pie is. To avoid a sinking crust, I should have used my handy little pie bird. The mushiness, however, is sometimes unavoidable because it depends so heavily on the apples themselves, which you have little control over.

Follow this recipe for the cheddar crust (I previously used it to make a blueberry pie — I love it).

For the filling:

  • about 6 Granny Smith apples, or other good pie apples such as Cortland (may need to increase the number), cut into 1/4-inch wedges
  • 1/4 cup good-quality honey
  • 1/2 cup flour
  • 2 teaspoons lemon juice
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg, beaten

Combine all ingredients in a bowl.

Cut the refrigerated dough in half. Roll the one half into a 13-inch circle. Place the circle into a 10-inch pie dish, allowing the dough to sink into shape, and refrigerate. Roll out the second half of the dough into another circle and place onto a piece of wax or parchment paper. Lay flat in the refrigerator. Both should be chilled for about 30 minutes.

A little sunken, but still a really beautiful pie. There’s not a whole lot that looks prettier to me than a big, fresh pie sitting on a kitchen tea towel. Guess who’s already looking forward to her holiday diet?

When ready, remove the dough from the refrigerator and let sit for a few minutes so they’re a little easier to work with — if the crusts are too hard, the top will break when you try to lay it over the apple mound. When ready, spoon the apples into the bottom pie crust (if you’re using a pie bird, put it in now!). Cover with the top crust and press the edges together to seal. Cut off any excess dough at the edges and crimp (optional). Cut a few slits into the top of the crust so the pie may vent.

Place the pie in the freezer for another 30 minutes. Remove and brush the pie with the egg, being sure not to leave any puddles of egg on the crust.

Bake at 425 for 10 minutes. Reduce the oven to 350 and bake for 45 minutes, until golden brown. Tent the pie with foil and bake for another 45 minutes, or until the juices are bubbling.

Let cool for at least an hour and a half before serving.

*This month we’re featuring classic pies that would be a great dessert at any Thanksgiving table. For the full list of pies, click here.

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by Caitlin Saniga

I took the extra minutes to grate each ingredient separately so I could arrange each color on the plate. If you want to save time, just grate the ingredients one after the other and serve as a mixed batch.


  • 2 raw medium beets, trimmed, scrubbed and quartered
  • 1/4 red cabbage, quartered
  • 2 large carrots, peeled and trimmed
  • 1 pear, core removed and quartered
  • 1 apple, core removed and quartered
  • 1 cup walnut halves, roughly bashed
  • 2 handfuls fresh parsley, chopped


  • 1 tablespoon mayonnaise
  • 2 teaspoons dijon mustard
  • 3 tablespoons cider vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • salt and pepper

The best part about this salad is mixing all the little shreds of color together. Oh, and the dressing ties for the best part about this salad. Have I mentioned how much I love vinaigrettes?

To make the salad:

Put a coarse grater attachment into a food processor and push ingredients through, one at a time, transferring them to a serving dish after each turn: pear, apple, carrots, cabbage, beets.

To make the dressing:

Whisk together the mayonnaise, mustard, vinegar, oil, Worcestershire sauce and hot sauce. Season with salt and pepper.

Serve the salad with the dressing, walnuts and parsley. Toss each serving so it’s a mass of rainbow colors.

Makes 8 servings.

Recipe adapted from: MarthaStewart.com

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by Sarah Steimer

The dressing for this salad is awesome and makes just the right amount. You could probably add any number of vegetables to this - peppers or carrots for instance. I would not, however, suggest putting raw onion in this salad as it would completely overtake the ginger and garlic in the dressing.

For the vinaigrette

  • 3 tablespoons apple cider vinegar
  • 1 1/2 teaspoons grated, peeled fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

For the salad

  • 2 cups packed shredded red cabbage
  • 2 cups broccoli florets
  • 2 cups thinly sliced Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 1/4 cup raisins, plumped in hot water
  • 1/4 cup sunflower seeds and/or chopped walnuts

Whisk all ingredients for the vinaigrette together. Set aside.

Toss the sliced apples with the lemon juice in a large bowl. Add the cabbage, broccoli, raisins and nuts to the bowl. Add the vinaigrette to the salad and toss until all the vegetables are coated.

Let sit in the refrigerator for about an hour so the vegetables and apples can soak in the vinaigrette.

Serves four as a main dish or six to eight as a side.

Recipe adapted from: Health.com

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by Caitlin Saniga

You can eat this one for breakfast, too! Apples, sausage, cheese... come on! It's a great way to start the day.

You can eat this one for breakfast, too! Apples, sausage, cheese... come on! It's a great way to start the day.

  •  1 box (16 ounces) macaroni noodles
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces bulk sausage
  • 1 teaspoon dried sage
  • 1 Granny Smith apple, peeled, core removed, chopped into 1/4-inch cubes
  • 1 Asian pear, peeled, core removed, chopped into 1/4-inch cubes
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 4 tablespoons butter
  • 1 cup chicken stock
  • 3 cups milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 1/2 cups provolone cheese
  • 1/8 teaspoon allspice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Heat a large pot of water over high heat and bring to a boil. Sprinkle a few shakes of salt over the boiling water, and add the pasta. Cook about 7 minutes (see package directions for specific cook time if you choose to go with a different pasta). Strain the pasta and transfer it to a large bowl.

Meanwhile, heat the olive oil in a large skillet (the biggest one you have) over medium heat. Add the sausage and sage, and cook, breaking the sausage into tiny bits with a wooden spoon, until sausage browns, about 7 minutes. Transfer the sausage to the bowl, reserving the oils in the pan.

Add the apple and pear to the pan and cook over medium heat until they soften, 4-5 minutes. Transfer the fruit to the bowl, reserving any oil that’s left in the pan.

Add the onion and garlic to the pan, and cook over medium heat until they soften, about 4 minutes. At this point, add the butter to the pan. Once it melts, sprinkle the flour over the onions, and cook, stirring, for about 1 minute. Whisk in the chicken stock and milk, and bring to a simmer. Add cheeses, allspice, salt and pepper. Stir the mixture until the cheese is melted.

Pour the cheese mixture over the pasta, sausage and apples in the large bowl. Stir to combine.

Makes 8 servings.

*Throughout November, “Out of the Box” will guide you away from prepackaged mac and cheese and will feature oodles of our favorite recipes  — all of which can be found here.

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by Caitlin Saniga

The beginning of the story about this apple crisp isn't a happy one. Baboo (my dad's mother, remember?) discovered this delicious apple crisp when she was recovering in the hospital after a miscarriage. A nurse brought her this crisp with her dinner as she was lying in bed in the maternity ward, surrounded by new mothers and their babies. She was very down in the dumps, but this dessert cheered her up. She liked it so much, she asked that the chef share the recipe. And she made this apple crisp for the rest of her life, tweaking it along the way, on many other happy occasions (cooking lessons with her grandchildren {including me!} , family dinners, holidays, and more).

For topping:

  • 1 cup butter, room temperature
  • 1 cup flour
  • 1 cup brown sugar
  • 3 cups oats

For fruit:

  • 5 Granny Smith apples, cored, peeled, and sliced into 1/4-inch half-moons
  • 2 tablespoons butter
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon

Preheat the oven to 350 degrees. Butter the bottom and sides of a 7″-by-11″ glass baking dish.

To make the topping, put all the ingredients in a large bowl, and work them together with your hands, squeezing the mixture into clumps until the butter has been thoroughly mixed in. Set aside.  This topping recipe technically makes a double batch. You can either save half for another crisp some other time, or do what Baboo and I do: Use it all at once!

Arrange the apple slices to cover the bottom of the baking dish. There will be several layers. Cut the 2 tablespoons of butter into chunks and arrange over the apples. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture over the apples. Sprinkle the oat topping on top.

Bake crisp 50 to 60 minutes or until topping turns golden-brown. Serve warm or at room temperature.

Makes 8-10 servings.

Recipe: Baboo Saniga

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by Caitlin Saniga

If you don't like the red-brown splotches from the cinnamon, or if you just don't like cinnamon, you could easily cut it out of the recipe. But the spice adds a nice fall flavor.

  • 1/4 cup powdered sugar
  • 2 teaspoons ground cinnamon
  • 2 large Granny Smith apples

As always, when making chips, don't let the slices overlap or they won't crisp.

Preheat the oven to 250 degrees. In a small bowl, combine the sugar and cinnamon. Using a serrated knife or mandoline, thinly slice the apples crosswise, discarding the seeds and both ends of the apple. (I went with the serrated knife, but I have to imagine a mandoline would have made things lots easier.) Arrange slices in a single layer on parchment-paper-lined baking sheets; sprinkle with the cinnamon sugar.

Bake the apple slices, turning every half-hour, until dry, 1 1/2 to 2 hours. Remove and transfer to racks to cool. Store in an airtight container.

Makes about 30 chips.

Recipe: Every Day With Rachel Ray

Photo: Caitlin Saniga

*Throughout September, “Snacks to Pack” will feature our favorite snack recipes for packing in lunches or eating on the go. All of them can be found here.

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by Sarah Steimer

My family makes this every Christmas Eve... and every time we crave it otherwise.

  • 2 (8-ounce) packages of cream cheese
  • 2 cups milk
  • 2 cloves garlic (or more!), minced
  • 1 1/2 cups fresh grated Parmesan cheese

Place cream cheese into top of a double boiler, set over simmering water.* As the cheese melts, gradually stir in milk to bled into a smooth sauce (you may not use all the milk, so watch carefully — you want the fondue to be thick and even a little stringy).

Add garlic and Parmesan; stir until cheese melts and thickens the sauce. Serve immediately with apples, carrots and fresh Italian bread, or whatever else strikes your fancy.

*Note: I’m sure you can also use a traditional fondue pot to make this as well, which I find at almost every thrift store I visit. You can also do this in the microwave, which I’ll admit we usually do out of laziness. Just melt the cream cheese about a minute at a time on power level 3 or 4. Continue to use these low power levels after you add the other ingredients and heat.

Recipe: Martha Steimer (mawwm)

Photo: Sarah Steimer

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