Cooking with Grandkids
An Apple a Day
T
here are a lot of fruits that can be grown locally. While berries and Okanagan stone fruit are abundant in the summer, by the time winter rolls around, apples are the only widely available BC grown fruit. Luckily, they are incredibly flavourful and versatile. They can be sweet with the taste of flowers or tart and tangy. Some apples are crisp and firm where others are soft and perfect for cooking. Here are three recipes that feature this most humble, everyday fruit.
Apple Almond Salad
Carrot Apple Soup
The Waldorf salad is the classic apple salad. However, apples are a delicious addition to all sorts of salad. This green salad combines the sweetness of apples, with the nutty crunch of almonds and creamy goat cheese. Simple and delicious, it is sure to be a favourite.
This carrot apple soup is based on a classic cream soup, however it uses cashews instead of cream. This not only makes it dairy-free and vegan, it also packs in a lot of protein, fibre and healthy fats. It also means that this soup is hearty enough for a one-dish meal. Perfect for busy weeknights!
Dressing 4 Tbsp olive oil 2 Tbsp apple cider vinegar 2 tsp Dijon mustard Pinch of salt and black pepper Salad 2 apples (a firm, tart variety, like Granny Smith) 1 cup of slivered almonds 6 cups of mixed salad greens (about 1 head of lettuce) 1⁄2 cup crumbled goat cheese or feta
Emillie Parrish writes from Victoria and Saturna Island. She is the author of the Pacific Northwest lifestyle blog: BerriesAndBarnacles.com. 20 GRAND
Mix the salad dressing ingredients in the bottom of a large bowl. Thinly slice the apples and chop into bitesized pieces. Add them to the salad dressing and toss to combine. Toast the slivered almonds in a dry pan until just starting to brown. Remove them immediately and set aside. Wash and dry the salad greens. Tear the greens into bite-sized pieces and add to the bowl. Toss with the salad dressing. Serve the salad, then top each serving with some toasted almonds and a bit of crumbled cheese.
1 medium-sized onion 8 carrots 2 apples (a sweet variety like a spartan) 1 celery rib 1 Tbsp vegetable oil 6 cups of low-sodium broth 3⁄4 cup of cashews 1⁄2 tsp of sage 1 bay leaf Salt and pepper, to taste Roughly chop the onions, carrots, apples and celery. They will be pureed at the end, so they don’t need to be finely diced. Heat the oil in a large soup pot. Add all the vegetables and the apples. Cook until the onion is soft, about 5 minutes. Add the broth, cashews, sage and bay leaf. Bring to a boil. Reduce the heat, cover and simmer for 20 minutes, until the carrots and cashews are soft. Turn off the heat and remove the bay leaf. Puree the soup, either with a stick blender or in a blender or food processor. The cashews should be soft enough that they will completely disappear. Taste and add salt and pepper as needed. The amount needed will depend on the saltiness of the broth.
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