What most of us (at least us pie-lovers) think about when thinking of apples is pie, I love to make my apple pie with a little cheddar in the crust \u2013 yum!<\/p>\n
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\nPhoto by Kathy Casey Food Studios for Sunkist<\/p>\n
But in addition to desserts there are bushels of other great ways to cook with apples. Try whipping up a Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette<\/strong>. It\u2019s really quick and delicious. <\/p>\n Looking for a new side dish? How about a toothsome Apple Barley Risotto<\/strong> \u2013 a twist on the classic using pearl barley instead of Arborio rice?<\/p>\n Just remember, one of the best apple tips to observe is to always keep your apples refrigerated. At 70 degrees, apples break down and become soft 10 times faster than if refrigerated. Many a Northwesterner accomplished this in the olden days by stashing the winter\u2019s apples under the bed, back when winter bedrooms were quite chilly. I bet those rooms smelled appley great!<\/p>\n Cheers crisp fall apples – crunch! -Kathy<\/p>\n Spinach & Apple Salad with Warm Meyer Lemon\u2013Bacon Vinaigrette<\/strong> Makes 6 servings as a starter salad<\/p>\n 6 cups baby spinach Vinaigrette<\/u> Place spinach, apple and onion in a large, heat-proof bowl and refrigerate until ready to dress salad.<\/p>\n In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add garlic and stir for about 30 seconds, but do not brown garlic. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.<\/p>\n Toss until salad is well coated with dressing, and serve immediately.<\/p>\n Recipe created by Kathy Casey for Sunkist\u00ae<\/p>\n Apple Barley Risotto<\/strong> Makes 4 servings<\/p>\n 2 Tbsp. butter In a large heavy-bottom saucepan melt the butter over medium-high heat. Add the mushrooms and red onions. Saut\u00e9 till mushrooms are limp. Add the garlic and stir around for about half a minute. Then immediately add the wine, increase heat to high and reduce wine till syrupy, about 3 minutes.<\/p>\n Reduce heat to medium and stir in the diced apple and barley. In a bowl or large measuring cup mix together the broth and water. Add 1 cup to the barley and simmer till almost all the liquid is absorbed about 6 – 8 minutes.<\/p>\n Stir in another cup of the broth-water mixture and continue cooking, stirring often, until all the liquid is absorbed. Repeat this process again until all the liquid has been used and the barley is tender.<\/p>\n Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt if needed.<\/p>\n
\nThis salad is delicious as a starter, or serve it as an entr\u00e9e topped with grilled chicken breast and crumbled blue cheese.<\/p>\n
\n1 apple, cored and cut into thin slices
\n1\/2 cup thinly sliced white onion<\/p>\n
\n1\/3 cup fresh-squeezed Sunkist Meyer Lemon juice
\n2 tsp. Dijon mustard
\n2 Tbsp. sugar
\n1\/2 tsp. coarsely ground black pepper
\n1\/4 tsp. salt
\n2 Tbsp. extra-virgin olive oil
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\n1\/4 cup finely diced raw bacon
\n2 tsp. minced fresh garlic<\/p>\n
\n and olive oil. Set vinaigrette aside. <\/p>\n
\nAllow about 50 – 60 minutes total cooking time for this recipe.<\/p>\n
\n1 cup chopped mushrooms
\n1\/4 cup finely diced red onion
\n1 1\/2 tsp. minced garlic
\n1\/2 cup dry white wine
\n1 Braeburn or Fuji apple, unpeeled, cored and diced 1\/4-inch
\n1\/2 cup pearl barley
\n2 1\/2 cups chicken or vegetable broth
\n1 cup water
\n1\/4 cup shredded, high-quality Parmesan cheese
\n1\/4 cup coarsely chopped hazelnuts, lightly toasted
\n1\/8 tsp. black pepper
\nsalt to taste (If using canned broth, less salt will be needed.)<\/p>\n