Friday, October 1, 2021
Fruit: Apples, raspberries and cranberries.
Vegetables: Arugula, beets, bell peppers, bok choy, broccoli, brussels sprouts, cabbage, carrots, cauliflower, chard, cucumbers, eggplant, kale and collards, kohlrabi, leaf lettuce, leeks, parsnips, potatoes, radishes, rutabagas, salad mix, scallions, spinach, winter squash, tomatillos, tomatoes and turnips.
Here are a couple of quick, healthy recipes using fall’s freshest from the farmers market.
Cheese also is a favorite at Wisconsin farmers markets, so look for semi-soft goat cheese. Its creamy taste blends nicely with the tangy-sweet dressing on this salad.
Prep time: 15 minutes. Total time: 15 minutes. Makes 8 servings.
3 tablespoons apple cider vinegar
4 teaspoons spicy brown mustard
4 teaspoons pure maple syrup
1 tablespoon minced shallot (from 1 small shallot)
½ teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 (10 ounce) package fresh baby spinach
2 large sweet, crisp apples, thinly sliced
½ cup sweetened dried cranberries
½ cup chopped toasted pecans, divided
2½ ounces semi-soft goat cheese, crumbled (about 1/3 cup)
Whisk together vinegar, mustard, syrup, shallot, salt and pepper in a small bowl. Slowly whisk in olive oil until completely blended.
Toss together spinach, apples, dried cranberries, half of the pecans and dressing in a large bowl. Transfer to a serving platter and sprinkle with goat cheese and remaining pecans. Serve immediately.
Note: The photo shows this salad with walnuts instead of pecans.
Per 1½-cup serving: 214 calories, 4g protein, 22g carbohydrates, 4g dietary fiber, 16g sugars, 13g fat, 3g saturated fat, 74 mg calcium, 129mg potassium, 210mg sodium, 9g added sugar.
Those fresh apples and raspberries are the filling in this high-fiber, low-sodium treat.
Prep time: 15 minutes. Cooking time: 45 minutes. Total time: 1 hour. Makes 6 to 8 servings.
7 tablespoons unsalted butter, softened, plus more for the baking dish
½ cup rolled oats
¾ cup all-purpose flour
½ cup packed light brown sugar
Pinch of salt
¾ cup chopped walnuts
3 pounds baking apples (such as Macoun or Cortland)
2 cups raspberries
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter, cut into small pieces
Heat oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
Make the topping: Whisk oats, flour, brown sugar and salt in a bowl. Stir in walnuts. Work in the butter with your fingers until evenly moistened.
Make the filling: Peel apples and cut into ¾-inch chunks. Toss with raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
Transfer filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.
Note: The photo shows this crumble topped with Greek yogurt instead of whipped cream or ice cream.
Source: Food Network