Archive | Fall

ROASTED BEET AND ARUGULA SALAD WITH WALNUTS AND FETA CHEESE

By Myra Goodman and Sarah LaCasse, Earthbound Farm

Serves 4 as a side salad

1 pound Roasted Baby Beets, at room temperature (see instructions below)
About 1/3 cup Orange Walnut Vinaigrette (recipe follows) or Walnut Balsamic Vinaigrette
5 ounces (about 6 cups) baby arugula, carefully rinsed and dried, if needed
2 blood oranges or naval oranges, segmented (optional)
1/4 cup (1 ounce) crumbled feta cheese
1/2 cup Spiced Candied Walnuts, or 1/2 cup walnuts, toasted

  1. Cut the beets in half or quarters so that they are bite size. If you are using larger beets, cut them into 1/2-inch dice. Place the beets in a small bowl, add 1 to 2 table-spoons of the vinaigrette, and toss until the beets are coated. The salad can be prepared to this stage 1
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APPLE BUTTER

By Jordan Champagne, Happy Girl Kitchen Co.

Many people back East have fond memories of tasting apple butter in Amish Country. Pennsylvania is one of the few places where apple butter is still being served alongside homemade bread. Apple butter is definitely an Old-World method of preserving apples that has nearly been lost—we love bringing recipes like this one back! I add apple cider vinegar to my recipe to add tartness. Some recipes call for adding sugar and water but I like to use apple cider instead.

A wonderful treat is using apple butter with good Gruyere cheese on freshly baked bread. (Beaufort cheese is my favorite.) Ah, the good life!

Ingredients

8 pounds apples (I like to use a mixture of sweet and tart varieties for a well-rounded, full-bodied … Read More

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