Category: Meatless

Zucchini Pasta with Fresh Tomato Sauce

It’s probably no secret that I love pasta. My fiance and I eat it every Sunday night. But its so darn hot in Philadelphia right now and I’ve been craving something a bit less heavy to eat.

OXO must have known my pasta-loving dilemma because they sent me their new Hand-Held Spiralizer, which turns veggies into long thin spaghetti-like strands in no time!

Zucchini noodles (or “zoodles”) seem to be all the rage at the moment, so I was excited to try them out myself!

The OXO Hand-Held Spiralizer creates curly noodles from  long vegetables like zucchini, carrots, and cucumbers, while it’s open blade design accommodates round vegetables like beets, potatoes, and sweet potatoes. The food holder keeps hands safe from the blade and the easy non-slip grip container makes it simple to turn the Spiralizer. It is also BPA-free and dishwasher safe.

For this recipe, I decided to make a tomato sauce out of the fresh tomatoes I had in my house, so this recipe for Zucchini Pasta with Fresh Tomato Sauce is a very summery meal!

Note: I was sent an OXO Hand-Help Spiralizer to try for this post. Opinions are my own. 

 

Ingredients:

  • 9 roma (plum) tomatoes, chopped (~3 cups)
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • salt and pepper, to taste
  • 6 zucchini squash
  • grated Parmesan cheese (omit to make dairy free)
  • fresh basil leaves, optional

Continue reading Zucchini Pasta with Fresh Tomato Sauce

Stuffed Jalapeno Poppers

I was sent quite a few jalapenos as part of my Door-to-Door Organics box, more than I could really use in a normal time frame. So as part of #MyFarm2Table dinner, I decided to make Stuffed Jalapeno Poppers as one of the side dishes to use up the jalapenos.

 

I’m not the biggest fan of super spicy dishes, so after cutting and seeding the jalapenos, I placed them in a bowl of water for at least an hour to try to take some of the heat out of them. There was still some in the peppers, but it did help! (Note: there were still a couple of peppers that packed a punch, so be aware that every pepper is different in terms of heat).

 

For this recipe, I used local jalapeno peppers, and Apple Tree Goat Cheese, both from my Door-to-Door Organics box.

 

Ingredients:

  • 8 jalapeno peppers, halved lengthwise and seeded
  • 4 ounces goat cheese
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt

Continue reading Stuffed Jalapeno Poppers

Vegetarian Stuffed Zucchini Boats

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

These Zucchini Boats were my favorite part of my Farm-to-Table Meal last weekend. Stuffed with mushrooms and mozzarella cheese, the boats were nice and hearty and had great flavor!

For this recipe, I used Local Zucchini Squash, Antonio Fresh Mozzarella, and Local Organic White Mushrooms, all from my Door-to-Door Organics box.

 

Ingredients:

  • 3 large zucchini, halved lengthwise
  • 2 teaspoons olive oil, divided
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 8 ounces white mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 2 tablespoons panko breadcrumbs
  • 2 ounces mozzarella cheese, torn into small pieces
  • thinly sliced basil, for garnish
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Continue reading Vegetarian Stuffed Zucchini Boats

Heirloom Gazpacho

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

 

I was sent some beautiful Local Organic Heirloom Tomatoes from Door-to-Door Organics for my Farm-to-Table post. I love the colors of heirloom tomatoes, especially the lighter ones, so I wanted to use them in a way that highlighted their coloring. What better way to make heirloom tomatoes the star but in a Gazpacho recipe?

 

Now, the one typical setback of making gazpacho is going through the whole process of peeling and seeding tomatoes. So, for this recipe, I just eliminated it. I have a pretty awesome blender (a Blendtec) which blended the tomatoes well enough to basically eliminate the skins and seeds, so yours may come out a bit more chunky. But removing the skin of a tomato is just such a pain!

 

I served my silky smooth gazpacho topped with finely chopped cherry tomatoes and a Wild Flour Bakery Hearth Baked Mini Baguette that was also in my box from Door-to-Door Organics. The recipe also includes a green bell pepper and a jalapeno which were also a part of my box.

 

Ingredients:

  • 3 cups heirloom tomatoes, chopped (I used some yellow and red)
  • 1 green bell pepper, chopped
  • 1 peeled cucumber, chopped
  • 1/2 cup onion, chopped
  • 1 jalapeno, seeded and chopped
  • 1 garlic clove, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons champagne vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • cherry tomatoes, chopped, optional

Continue reading Heirloom Gazpacho

Salsa Recipe & Beginners Guide to Canning #CanItForward

This Saturday marks Jarden Home Brands fifth annual Can-It-Forward Day, which will be broadcast live online at FreshPreserving.com from 11AM – 4PM EST from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana.

 

An event celebrating the joys of fresh preserving, the -It-Forward Day webcast will have an integrated chat function where viewers can submit their home canning questions to be answered in real time. New this year, there will also be an exciting celebrity mason jar auction unveiled during the webcast!

 

To celebrate, I was sent a Ball Canning Discovery Kit (paid link), Ball Blue Book Guide to Preserving (paid link), Red Design Series Lids, and Ball Fiesta Salsa Mix (paid link).

 

My future sister-in-law is big into canning, and I’ve “helped” (a.k.a kept her company in the kitchen) once before, but the process of canning is really intimidating to me. I was told that if I can boil water, I can can, so I was both wary and excited to try this out!

I need to give a little shout out to my city, because the Mason jar was, in fact, invented and patented in Philadelphia in 1858 by local tinsmith John Landis Mason. So, this should be in my blood, right?

 

 

  • The Ball Canning Discovery Kit  is a great beginners kit; it comes with a canning rack that fits into most pasta pots, a recipe guide, and three jars. The kit is really affordable ($11.99) and allows you to assess if canning is for you before investing fully into the process.
  • My sister-in-law assured me that if I had a Ball Blue Book Guide to Preserving, I’d be just fine canning. So. WHEW. This book lays out each step of the process (and even tells you why you are doing it this way) to ensure a successful canning process. The step-by-step guides are particularly helpful as a beginner.
  • The Red Design Series Lids are normal lids and bands, just prettier.  🙂 The lids can only be used once during canning, so it’s helpful to have extras on hand. (You can reuse the jars and bands as many times as you want)
  • The Ball Fiesta Salsa Mix makes the process of seasoning salsa super easy. You just need fresh or canned tomatoes, a splash of vinegar, and the mix to make a yummy salsa!

 

I decided to make a salsa from the Ball Blue Book, but adapted it slightly to include the Ball Fiesta Salsa Mix. The recipe is simple, and is basically just cutting up the ingredients, so this post is more about the canning process than the actual recipe.

I am absolutely a beginner with this, but luckily was able to glean some tips from my sister-in-law and the Ball Blue Book, which I will share as well.

I also am giving away a coupon for a free case of jars! Details at the end of the post. 

 

Zesty Salsa (adapted from Ball Blue Book Guide to Preserving)

Yields ~3 pint jars

Ingredients:

  • 5 cups chopped cored peeled tomatoes (fresh or canned)
  • 4 green bell peppers, seeded and chopped (~2.5 cups)
  • 1 large onion, chopped (~2.5 cups)
  • 1 large jalapeno, seeded and finely chopped (~3 tablespoons)
  • 2 garlic cloves minced
  • 2/3 cup cider vinegar
  • 1 tablespoon fresh cilantro, finely chopped
  • 1/4 cup Ball Fiesta Salsa Mix

Gear:

  • Ball canning rack with lifter
  • 3 Ball Pint Jars with lids and bands (I used the Red design series lids and bands)
  • Large stockpot (at least 7.5 inches tall and 9.5 inches in diameter)
  • a non-metallic spatula (I ended up using chopsticks. They worked just fine)
  • A clean, damp towel to wipe rims of jars

Continue reading Salsa Recipe & Beginners Guide to Canning #CanItForward

Homemade Fresh Salsas and Keeping #NaturallyClean with Clorox Green Works

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#NaturallyClean #CollectiveBias

 

Having a blog means that I tend to do a lot of cooking for larger groups. I usually show up to any gathering with at least one appetizer or snack for a crowd. Cooking for groups can be a bit of a challenge in my small apartment, so it’s crucial that I can reuse kitchen tools while making different parts of a recipe!

 

Clorox Green Works has a great new product, Pump ‘N Clean, now available in Target. Green Works Pump ‘N Clean can be found in the green section of the cleaning aisle, with the rest of the Clorox Green Works line.

The whole Clorox Green Works line cleans thoroughly and powerfully without using harsh chemicals or leaving any residue. The line includes wipes, dish soaps, detergents, and cleaners that are made with plant- and mineral-based cleaning ingredients. The products are not tested on animals and use environmentally sustainable packaging whenever possible.

From June 14-July 11, you can use the Target Cartwheel app to save 10% on all Green Works products.

 

The Pump ‘N Clean product is both a time saver and a way to keep your kitchen clean and safe. It’s food-safe, so you can use it to clean your knives and cutting boards in between cutting veggies and fruits! (Green Works Pump ‘N Clean is not to be used to clean up after raw meat or raw fish.) To use, just place a dish towel or sponge on top of the Pump ‘N Clean and press down to dispense the liquid. Use the dish towel/sponge to clean your knifes, counters, stove top, whatever needs cleaning! It’s easy to clean are you are cooking, which is a huge time saver!

I wanted to make two different salsas for a friend’s party, a traditional fresh salsa, and a fruit salsa. The traditional salsa is made of fresh tomatoes, red onion, and jalapeno, while the fruit salsa is filled with berries, pineapple, oranges and kiwifruit.  Obviously, mixing the flavors of these two would ruin them both, so it was important that I was able to quickly clean both my knife and my cutting board!

Ingredients:

Fresh Salsa:

  • 3 plum tomatoes, chopped and seeded
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeno, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt

Fruit Salsa:

  •  1/2 cup strawberries, finely chopped
  • 1/4 cup blueberries, halved
  • 1/4 cup raspberries, quartered
  • 1 medium orange, peeled and chopped
  • 3 medium kiwifruit, peeled and chopped
  • 1  (8 oz) can unsweetened crushed pineapple, drained
  • the juice of 1 lemon
  • 1 teaspoon sugar

Continue reading Homemade Fresh Salsas and Keeping #NaturallyClean with Clorox Green Works

Natural Balance Foods- Healthy Cereal Bars and Snacks

A while back, I was contacted by a healthy snack company based out of Britain called Natural Balance Foods. Their Eat Nakd Bars are snack bars made from natural ingredients including fruits and nuts and are gluten free, wheat free, and dairy free with no added sugars.

 

The company was kind enough to send me a bunch of the Nakd Bars to try, including their Cashew Cookie and Berry Delight Bars, which were my two favorites.

I brought a bunch of the Nakd Bars hiking and they were the perfect portable treat for the day. (I actually ended up spraining my ankle and spent most of my day at the base of the mountain, but hey, sprains work up an appetite as well!)

 

These little bars don’t skimp on flavor and are a great on the go snack for busy days.

 

So, what sets Eat Nakd apart from the rest?

 

A typical cereal bar can contain as many as 30 ingredients, many of which I can’t really pronounce.

It only takes 35 minutes to make an Eat Nakd bar, from start to finish, while a baked cereal bar can take almost 4 hours to process.

 

The lack of sugars doesn’t result in a cardboard tasting bar, however. The bars typically are made with dates, which adds natural sweetness to the other flavors. Eat Nakd currently has nine different bars, so it’s worth trying them all to find your favorite!

 

The company also has Eat Nākd Crunch bars which are are dairy, wheat and gluten free, packed with soya crunchies for extra protein to keep you feeling fuller for longer, and are completely vegan friendly. Flavors include Banana, Strawberry, Apple and Cocoa.

 

I enjoyed these bars so much that I want you to be able to try them too! One I Can Cook That Reader will will an Eat Nakd Sampler Box! The Sampler Box includes one of each of their yummy bars —

  • One of each 9 Eat Nakd fruit and nut bar flavors; Rhubarb & Custard, Caffe Mocha, Cocoa Orange, Cashew Cookie, Pecan Pie, Berry Delight, Cocoa Mint, Ginger Bread and Cocoa Delight (9x 35g bars)
  • One of each 4 Eat Nakd Crunch bars: Apple Crunch, Strawberry Crunch, Banana Crunch and Cocoa Crunch (4x 30g bars)

 

Use the widget below to enter. Also, be sure to check out their website and pick up some of the bars for yourself — because Natural Balance Foods is relatively new to the U.S., they are currently offering free shipping on all U.S. orders!

a Rafflecopter giveaway

Honey Mustard Roasted Rainbow Carrots

Hooray for spring weather! As the days get warmer, the produce offerings also get better. It’s the perfect time of year to experiment with more veggies!

 

Door-to-Door Organics, a home delivery organic and grocery company,  is a great way to receive seasonal and organic fruits and vegetables. Their produce is USDA Certified Organic and is locally sourced whenever possible. You choose a produce box size (little, small, medium, or large), type (fruits, veggies, or mixed), and delivery frequency. A few days before it will be delivered, you will receive an email with what will be in the box. You can make up to 5 substitutions, which is really a great feature.

 

You can also shop for other groceries and add them to your delivery, including diary, meat, bread, etc. Their Facebook page is also an awesome resource. You can find some recipes, links to some of their helpful blog posts, and get more information about Door-to-Door Organics!

 

I have been using Door-to-Door Organics for a few weeks now (I get the Little Mixed Box box delivered every other week courtesy of a coupon given to me by Door-to-Door Organics) and was so excited to see that my latest delivery had beautiful rainbow baby carrots in it!

 

I love when my food has vibrant colors, so I couldn’t wait to roast these beauties up. My box also came with a red onion, a head of garlic and some fresh Italian parsley, perfect accompaniments to the carrots.

 

This recipe for Honey Mustard Roasted Rainbow Carrots is really simple and takes about 30 minutes, depending on how soft you like your carrots (I like mine to have some crunch to them!)

 

If you want to try Door-to-Door Organics for yourself, they were nice enough to offer a discount for I Can Cook That readers! Use the coupon code ICANCOOKTHAT to receive $10 off!  

 

Ingredients

  • 1 (12 oz) bag rainbow baby carrots
  • 1/2 red onion, chopped (about 1/3 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon local honey
  • 1 teaspoon dried rosemary
  • salt and pepper, to taste
  • 1 tablespoon chopped fresh Italian parsley

Continue reading Honey Mustard Roasted Rainbow Carrots

Seven Layer Dip Nachos

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JustAddRotel #CollectiveBias

With the big tournament upon us, having yummy snacks to share with a crowd is a must! I love party appetizers that can be set on the coffee table in front of the TV and enjoyed as a group.

This recipe for Seven Layer Dip Nachos adds the ingredients of a seven-layer dip right on top of tortilla chips to make a convenient and super yummy loaded nachos recipe.

I went to my local Walmart to pick up the ingredients and was really excited to find a can of RO*TEL Mexican Lime & Cilantro Diced Tomatoes in the canned aisle.

I was planning on using Original or Mild RO*TEL Diced Tomatoes to make a quick and easy guacamole and pico de gallo (no dicing of tomatoes, woo hoo!), so having the flavors of lime and cilantro already combined in the diced tomatoes was an awesome find!

The Mexican Lime and Cilantro Diced Tomatoes mix vine-ripened tomatoes, with jalapeno peppers, garlic, cilantro, and lime juice, making it the perfect ingredient for this recipe!

These nachos are topped with seven layers of deliciousness: cheese, refried beans, guacamole, pico de gallo, lettuce, sour cream, and sliced olives. You may need to double the recipe though, they are super tasty!

 

Ingredients:

  • 1 (10 oz) bag corn tortilla chips
  • 6 oz shredded Mexican blend cheese (or a mixture of Monterey Jack and cheddar cheeses)
  • 1 (10 oz) can RO*TEL Mexican Lime and Cilantro Diced Tomatoes, drained, divided
  • 1/2 medium sized red onion, diced, divided (about 4 tablespoons)
  • 1 large ripe avocado, diced
  • the juice of 1 lime, divided
  • 1 tablespoon finely chopped jalapeno
  • 2 teaspoons cilantro, chopped, divided
  • 1 (16 oz) can refried beans
  • 1 cup thinly sliced lettuce (I used green leaf)
  • 1/4 cup sour cream
  • 1 (2.25 oz) can sliced olives

Continue reading Seven Layer Dip Nachos

Sourdough Bread

I have made a couple of breads in the past, but never one that yielded a typical bread you’d use for sandwiches. For whatever reason, I’ve always been very intimidated by the whole bread making process. I recently visited a friend that loves to bake bread and she assured me it wasn’t nearly as difficult as I was imagining. So, after putting it off for a couple of months, I finally decided to try!

 

I decided to make a sourdough bread, because it is a relatively simple recipe. The hardest part is the whole waiting aspect of it. I found this recipe on King Arthur Flour’s website and used their sourdough starter to make the bread (rather than making my own starter which can take a week). My interest in baking bread was well timed, ZWILLING‘s Knife of the Month for March is the ZWILLING Pro 8″ Bread Knife, and they were kind enough to offer to not only let me try one of the knives out, but are also offering one to give away!  Details after the recipe.

 

 

ZWILLING J.A. HENCKELS knives are no joke, they are great quality knives made in Germany for over 280 years. When I moved out on my own, my mom actually bought me a set of ZWILLING J.A. HENCKELS knives to get my kitchen started, and I still use them daily!

The ZWILLING Pro 8″ Bread Knife has a serrated edge that effortlessly cuts through hard bread crusts, and cuts neat slices due to its aggressive long prongs. The knife is forges from one single piece of steel, is ice-hardened, and is hand sharpened and polished. The knife is dishwasher safe, but it’s suggested you hand wash it to keep it in great shape longer (dishwashers are really tough on knives).

Ingredients:

  • 1 cup “fed” sourdough starter
  • 1 1/2 cups lukewarm water
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 2 1/2 teaspoons salt
  • 5 cups unbleached all purpose flour

Continue reading Sourdough Bread

Baked Avocado and Feta Wontons

With the holidays fast approaching, everyone needs some new appetizer and hors d’oeuvres options for guests. Nasoya must have known I was in need of some new creative recipes, because they sent me a great holiday entertaining kit to try out their Wonton Wraps. The kit included some fun inventive recipes using wonton wraps, so I wanted to share one of them with you!

 

 

 

These Baked Avocado and Feta Wontons come together in 30 minutes and are the perfect bite-sized hors d’oeuvres for your next party. The wraps are filled with a mixture of avocados, sun-dried tomatoes, and feta cheese and are served with a lime flavored dipping sauce.

 

 

Note: I was sent a holiday entertaining kit to review Nasoya wonton wraps. My opinions are my own.

 

 

Ingredients:

  • 2 large avocados, chopped into bite sized pieces
  • 4 tablespoons chopped sun-dried tomatoes
  • 1/4 cup crumbled feta cheese
  • 1/2 tablespoon minced garlic
  • 2 tablespoons red onion, finely chopped
  • 24 Nasoya Wonton Wraps
  • 1 egg white
  • the juice of 3 limes
  • 2 tablespoons olive oil
  • salt and pepper, to taste

Continue reading Baked Avocado and Feta Wontons

Winter Risotto with Farro and Arborio Rice

A couple of weeks ago, I was invited on a Chevy Farm-to-Table Road Trip, which was SO much fun! Chauffeured in snazzy Chevrolets, the group first went to Terrain in Glen Mills for lunch at their cafe and then went wine tasting down the road at Chaddsford Winery. (To read more about Terrain and Chaddsford Winery, visit my guest post over on Drive the District.)

All of the food was fantastic at Terrain, but I cannot stop thinking about their fabulous Farro and Arborio Risotto with sweet potato puree and autumn vegetables. So, naturally, I decided to try to make my own version! This recipe is pretty involved but it sure is worth it!

This recipe can be easily made vegan (noted below) and is vegetarian if vegetable stock is used instead of chicken stock. This recipe, however, is not gluten free because farro does contain some gluten. 

 

Ingredients:

Veggies:

  • 2 cups peeled and cubed butternut squash
  • 1 cup halved Brussels sprouts
  • 3 Sweet potatoes, divided
  • 2 Shallots, halved
  • 2 tablespoons olive oil
  • 1/2 tsp fresh thyme leaves
  • 1/4 teaspoon fresh chopped rosemary
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter (or margarine to make vegan)

Risotto

  • 3 cups water
  • 1 cup uncooked farro
  • 6 cups chicken stock (or vegetable stock to keep vegetarian)
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • 2 garlic cloves, minced
  • 2/3 cup Arborio rice
  • ½ cup white wine
  • 2 tablespoons Parmesan cheese (omit for vegan version)
  • Salt and pepper, to taste
  • Rosemary and thyme for garnish

Continue reading Winter Risotto with Farro and Arborio Rice

Cherry Port Cranberry Sauce

I absolutely love cranberry sauce. This not-too-tart and not-too-sweet Thanksgiving staple is always a favorite of mine.

Now I don’t turn my nose up at the canned stuff, but this homemade version for Cherry Port Cranberry Sauce is a really simple alternative. It’s also a bit of a chunky sauce instead of the smooth canned version, so it has a really nice texture to it. Plus, it can be made in 20 minutes!

If you don’t want to use port in the recipe, you can substitute in pomegranate juice.

 

Ingredients:

  • 2 cups fresh cranberries (about 8 ounces)
  • 3/4 cup dried sweetened cherries
  • 3/4 cup port wine
  • 1/3 cup brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon orange juice
  • 1/4 teaspoon freshly ground black pepper

 

Continue reading Cherry Port Cranberry Sauce

Spinach-Chive Potato Bites with Kerrygold Cheese and Butter

You can always find the signature gold wrapping with green logo in my fridge. Kerrygold is my go-to butter brand for when butter quality is key. My favorite way to use it though is just on a slice of toasted Rosemary Olive Oil Bread, yum!

The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. My relatives in Ireland actually own some dairy farms so this concept is pretty close to my heart.

Needless to say, I was so excited to make a recipe using both Kerrygold Butter and Cheese. Through Cooking Light Bloggers’ Connection, I was sent coupons to buy and use some yummy Kerrygold products. I decided to adapt a recipe from the Kerrygold website.

Ingredients:

Potatoes:

  • 15 small yellow, white or red potatoes (about 2 pounds)
  • 1/2 package (3.5 ounces) Kerrygold Dubliner Cheese, shredded, divided
  • 2 tablespoons Kerrygold Garlic and Herb Butter
  • 3 tablespoons milk
  • Salt and freshly ground pepper to taste
  • Chopped fresh parsley (optional)

Filling:

  • 1 tablespoon Kerrygold Garlic and Herb Butter
  • 1 cup spinach leaves, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives, finely chopped

Continue reading Spinach-Chive Potato Bites with Kerrygold Cheese and Butter

Autumn Apple Salad with Cinnamon Honey Dijon Dressing

It’s September which means apples are right in their prime season! Although apples are available year-round, most apples ripen in the August-October time frame. I’ve had a craving for apples ever since September began so I was so excited when I was contacted recently about trying an apple variety called SweeTango that I’ve never had before.

SweeTango apples a variety bred at the University of Minnesota and are a cross between  the Honeycrisp and Zestar! varieties.  The apples are crisp and sweet with a hint of citrus, honey, and spice and have a nice crunchy and juicy texture that’s perfect to eat raw. They have a beautiful coloring too — SweeTango is a blush apple with deep red coloration over a yellow breaking background. The variety first hit store shelves in limited quantities in 2009, and has since grown to achieve distribution across the U.S. and Canada. 

Photo Courtesy of SweeTango

I received two SweeTango apples in the mail and couldn’t wait to try them! One I saved for me to just enjoy on its own and the other went into one of the most delicious salads I’ve ever had, Autumn Apple Salad with Cinnamon Honey Dijon Dressing! This salad is packed with a bunch of different textures and flavors which is what I really love about it. But the true star of the salad is the SweeTango apple!

Photo Courtesy of SweeTango

Ingredients:

Salad:

  • 2 cups red leaf lettuce, torn
  • 2 cups spinach leaves, torn
  • 1/2 cup thinly sliced fennel bulb
  • 1/2 cup walnuts, toasted
  • 2 tablespoons salted pumpkin seeds (pepitas)
  • 2 tablespoons dried cherries
  • 2 tablespoons golden raisins
  • the juice of 1 lemon
  • 1 SweeTango apple, thinly sliced

Dressing:

  • 4 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 tablespoon minced shallot
  • 1/2 teaspoon cinnamon
  • a pinch of salt and pepper

Continue reading Autumn Apple Salad with Cinnamon Honey Dijon Dressing

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