Adapted from a recipe by local food writer Susan Puckett.
Fruit
Slow Cooker Peruvian Pork Stew with Apples
A recipe from Mark Bittman.
Caramelized Onion-and-Apple Tassies
A recipe adapted from Southern Living. A great recipe for fall entertaining.
Waldorf Cobb Salad
Adapted from a recipe from Southern Living.
Apple Butternut Squash Soup
In a large saucepan, melt butter over medium heat. Add onions and cook 4 minutes or until crisp-tender. Stir in nutmeg and cook 1 minute more. Add broth, squash and apples. Bring to a boil, then reduce heat and cover. Simmer 50 minutes or until squash and apples are tender, stirring occasionally. Cool soup slightly. Read More…
Curried Tempeh and Apple Salad
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
Cider-Poached Shrimp with Jezebel Apple Salsa
This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.
Watermelon Rind Pickles
This is such a traditional Southern relish!
Bulgur with Blueberries
Suzanne’s been quick to keep the recipe ideas updated. Last week’s blueberry pickles are already online at https://grassfedcow.com/ingredient/blueberries/. But if you need more ideas, I’ve got one more offering. It’s a little sweet from the orange juice and would make a fabulous breakfast. Top it with yogurt maybe? It came originally from Prevention Magazine.
Do you know bulgur? They sell it bulk at Sevananda and Whole Foods, and probably at other places as well. You don’t have to cook it at all, just soak it in water to soften the grains. The original magazine recipe called for cooking the bulgur, but I’ve adapted it so there’s no more heat in the kitchen.
Pickled Blueberries
Chefs are pickling things like crazy these days. It’s the same tradition that has kept food preserving going for centuries – the desire to put up the bounty of the season so it can be enjoyed throughout the year. This recipe is from chef Tyler Kord of New York City who created them to go with a sandwich of Brie, pistachios and chervil. I think they’d be delicious on any sandwich or with any dish where you might be thinking “chutney.”
This one is so simple you won’t believe it. No heating of anything.