Tag Archives: tart dried cherries

Aristocratic Apples- Eat Local Chellenge

07 Monday Oct 2013

Posted by in breakfast, dessert, gluten-free, Side dish

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Food:

Aristocratic Apples serves 6

recipe adapted from Nourishing Traditions

8 large tart apples (I used HoneyCrisp from S&R Fruits in Alpine, Ut)

1 c. dried tart cherries (Farmers Market), soak in warm water

1/2 tsp. saffron (I found some last year at the Farmers Market, ask around you might have a friend who grows it) dissolve in 2 T. water

6 T. butter (local, I found at Liberty Heights Fresh)

6 T. local honey (I use Clifford Farms)

1 t. real salt (local)

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Directions:

1. Peel, quarter and seed the apples. Heat the butter in a heavy saucepan. Cut the apples into smaller chunks, place them in the melted butter. Cook gently until the excess water is evaporated.

2. Drain cherries and add them to the pan along with the with remaining ingredients. Cook, stirring until mixture is the consistency of a thick applesauce. *I left mine a little chunkier, but cooked it until the sauce was thick and caramel like.

To Serve: I will be serving ours over Drake Family Farms Goat Yogurt and walnuts I found at the farmers market.

Nutrition:

Saffron- Disease prevention, detoxification, anti-depressant, digestive properties, cell formation and repair, heart disease and blood pressure and optimum health. It also helps soothe coughs and relieves colds.

Love:

I know what your first thought is, saffron? I know, I know, local? Yes, I was able to score some at the farmers market last year, we even bought some for my mother-in-law for her favorite paella recipe she makes during the holidays. Check around, you might have a friend who is growing some in their garden. I have two friends who grow it, Andrew Stone of LifeLong Learning and Carly Gillespie of Wasatch Community Gardens. This is the perfect recipe for breakfast during the Eat Local Challenge week, I can’t wait for breakfast! ENJOY!

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Celery Root, Apple Cilantro Salad

04 Monday Feb 2013

Posted by in appetizer, dressing, salad, seasonal, Side dish

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DSCN2593 Food:

Celery Root, Apple Cilantro Salad– serves 4

Salad:

1 medium celery root- peeled, sliced and julienned

2 medium apples- cored, sliced and julienned (I used 1 granny smith and 1 red variety I got at the farmers market)

1/2 c. fresh arugula

1 c. cilantro leaves- whole leaves torn off stem and lightly packed

1/2 c. pistachios- lightly toasted in a dry saute pan over med-low heat

1/2 c. tart dried cherries- chopped (you can find these in the bulk section of the grocery store, mine are from the farmers market)

juice of one lemon

Dressing:

1/4 c. yogurt (I used Drake Family Farms Goat Yogurt)

zest of 1 lemon, juice of half the lemon

1 T. olive oil

1 T. maple syrup

1 inch ginger- peeled and grated

salt and pepper to taste

Directions:

1. After you have prepped the celery root and apple, place then in a bowl and squeeze the juice of one lemon over the juilenned pieces. Toss lightly with your hands.

2. Next add in the arugula and cilantro leaves, toss lightly.

3. In a small bowl combine the dressing ingredients, season with salt and pepper to taste.

4. Divide the salad mixture between 4 plates, drizzle the dressing over the salad and top with the pistachios and tart dried cherries. EAT IMMEDIATELY! ENJOY!

*This salad is best eaten fresh, it will last up to one day in the fridge BUT do not top the salad ingredients with the dressing or nuts and cherries until ready to eat.

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DSCN2587Nutrition:

Celery root: Celery root has a number of vitamins and minerals, most notably vitamin C, potassium and phosphorus. Can be used in mashed potatoes, stews and pairs well with meat.

Pistachios: Pistachios are good for heart health, diabetes, healthy blood, nervous system, eye health, the immune system and skin health. Great raw or slightly toasted.

Cilantro: Helps to eliminate the heavy metal build up of mercury and lead from the bones and the tissues in the body. Cilantro contains, folates, vitamin B-6, vitamin C, A, K and loads of iron and manganese.

Love:

One of the reasons I love living in Utah is the change of seasons and all the possibilities of food exploration that it brings with each changing month. I love warm savory dishes in the winter, but this last week I have been craving lighter fresher flavors, probably because we have been bogged down with loads of smog and snow. All of us are longing for our backyards and deck hang outs, but for now we will have to settle for Super Bowls parties and hopefully some cuddling for Valentine’s Day (I have a love filled recipe coming up next week, stay tuned!). In the meantime we can start by enjoying this refreshing, light and crunchy salad that is a vacation in your mouth. Especially after the Super Bowl junk food you might just need this salad to get you back on track. Celery root is a fun seasonal veggie and thank goodness for something fresh during this time of year, it may make you long for summer with its light bright flavor, but hopefully if you are like me it will remind you that those backyards and decks are closer than we think.