A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

Photo from Kathy Casey’s Northwest Table

But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.

Photo by Kathy Casey Food Studios

Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy

Apple Cranberry Pie With Cheddar Cheese Crust

Makes 1 9-inch pie.

Cheddar Cheese Crust

2 cups flour
1/2 tsp. salt
1/3 cup shredded Tillamook Cheddar cheese
1/3 cup shortening or lard
6 Tbsp. cold butter, cut in small pieces
4 Tbsp. cold water

Pie Filling

1 1/2 cups sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 Tbsp. cold butter, cut in small pieces
milk and sugar for topping

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

Divide dough into 2 pieces then roll out into 2 circles.

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

Preheat oven to 425 degrees F.

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

Recipe by Kathy Casey Food Studios®

Spinach & Apple Salad with Warm Bacon Vinaigrette

This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

6 cups baby spinach

Vinaigrette

1/3 cup fresh-squeezed Sunkist Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil

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1/4 cup finely diced raw bacon
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
2 tsp. minced fresh garlic

Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

and olive oil. Set vinaigrette aside.

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

Recipe by Kathy Casey Food Studios®

Pickled or roasted, steamed or boiled, I adore beets whichever way they’re prepared! I even like to grate them raw into salads for some fantastic color and flavor.

Beets have always been one of my favorite vegetables and now we find them everywhere. At that trendy juice bar next to the wheat grass. Or the swanky hipster restaurant in a new cocktail. And even in that chocolate cake you are making for your kids so they will eat their veggies – but shhhh! That’s our secret!

They’re great in my Beet’ing Heart Deviled Eggs!

In addition to being delicious, beets are REALLY good for you! The nutrient in beet’s red pigment called betalain is high in antioxidants, has anti-inflammatory benefits, and can even reduce your risk of heart disease. Beets are also a great source of fiber and vitamin C!

Photo from The Atlantic

If you boil or roast your beets, don’t bother peeling them before-hand. Once they’re cooked, the skins will rub right off!

Looking for a new side dish? Try my Mashed Roasted Beets with Lime, Sour Cream and Cilantro. This will turn the most resistant beet eater into a beet enthusiast in no time. The sweet flavors of the beets combined with the zing of the lime and a dollop of low-fat sour cream will make this a family favorite.

Beets – a colorful, flavor addition to your next dish! –Kathy

Mashed Roasted Beets with Lime, Sour Cream & Cilantro
This beet preparation will turn the most resistant beet eater into a beet lover. If you have time, the ultimate taste intensity can be produced by roasting the beets in a 375-degree F. oven until very tender; allow about 1 – to 2 hours depending upon the size of your beets The yield will be reduced because of moisture evaporation, so use 5 beets.

Makes four 1/2-cup servings.

4 beets (about 1 1/2 lbs.)
2 Tbsp butter or olive oil
1/4 cup sour cream or 0% Greek yogurt
1 Tbsp fresh lime juice
1 tsp ground coriander
1/4 tsp crushed red pepper flakes
2 Tbsp fresh cilantro, chopped
salt to taste

Wash the beets, trimming top to 1″ – 2″ and leaving root untrimmed. Steam until very tender (or see roasting note, above).

As soon as beets are cool enough to handle, slip the skins off and cut into large chunks. Place in food processor with butter and sour cream; process until smooth-like in texture but not a total puree. Mix in lime juice, coriander, pepper flakes and chopped cilantro. Season to taste with salt.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

The days are longer and the sun is shining. It’s time to think about a summer vegetable garden and what to plant. So what grows best here in the Pacific Northwest?

Well, now is the time to plant those pole beans. Have you ever made a pole bean tee pee? It’s a great way to keep the growing beans contained. Be sure to plant in full sun for optimal harvesting and pick them when they are small and tender! And if you have some picky kiddos then try planting bushing “purple beans” that magically turn green when you cook them – that’s pretty fun!

Learn to make a great pole bean tent and more from Garden Therapy!

Next on my best of list is zucchini – it’s easy to grow! My mom used to make these tasty little zucchini cakes topped with a fresh tomato sauce and a dollop of sour cream. Or these days try it with Greek yogurt. Have you ever had a Chocolate Zucchini Cake? I’ve got a recipe for you!

Next on the must to-plant list are sweet 100 tomatoes – this variety loves our NW weather. And there is nothing like going out to the garden and popping them right of the vine into your mouth. I also love them skewered, rubbed with olive oil, seasoned and then grilled till lightly charred and served as a side dish or served atop a grilled steak.

My last bit of advice is to be sure plant to a few greens. Arugula is a great addition to any garden. And rainbow chard, in hues of pink, yellow, red and white will grow bountifully, keep trimming it to the base and it grows all season!

So time to get down and dirty in the garden! –Kathy

Chocolate Zucchini Cake
Makes 1 bunt cake – about 10 – 12 servings

Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)

Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsp. strong brewed coffee or espresso

Preheat oven to 350 degrees F.

In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.

Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.

Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.

Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.

To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Asparagus –the veggie, springtime superstar is so versatile. We love it steamed, grilled, roasted or sautéed; in soups, salads, or as a delicious side.

Although a lot of people have the perception that skinny asparagus is preferable, I don’t agree! The thicker stemmed fat ones are much better in flavor.

Just give it a rinse, and then snap off the fibrous ends at the “natural break.” You can save these for veggie stock or add to your compost bin.

Photo from Simply Recipes.

For sunny northwest days I like to coat my asparagus with a little olive oil and seasoning. Then toss it on a hot grill till just tender. Serve with a quick squeeze of lemon and a grating of fresh parmesan – yum!

Or how about the beloved combo of steamed asparagus with a rich and decadent hollandaise? Well I’ve got a Quick and Easy Blender Sauce recipe that will have you serving up this classic combo in no time.

So pick up some asparagus while the season is prime! –Kathy

Quick and Easy Blender Hollandaise
The entire amount of hot butter is key to this recipe, so be sure to make a full recipe. Serve over freshly steamed broccoli or asparagus, with fish or seafood or on steaks … and of course Eggs Benedict!

Makes 1 cup

1/2 cup (1 stick) butter
1 tablespoon cream cheese
3 egg yolks or 1/4 cup pasteurized egg yolks
2 tablespoons freshly squeezed Sunkist® Lemon juice
1/4 teaspoon salt
Dash of hot sauce

In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.

While butter is heating, combine cream cheese, egg yolks, lemon juice, salt and hot sauce in a blender. Process for a few seconds to combine ingredients.

When butter is hot, with blender motor running, remove lid and add butter in a slow, thin stream; go slowly so it incorporates nicely.

Serve immediately or keep warm for up to 30 minutes by placing sauce in a plastic container with a tight-fitting lid or mason jar with lid, set in a small bowl of hot water.
Sunkist Tips:
-Add in some lemon zest at the end for extra lemony flavor!
-Add 2 to 3 teaspoons of minced fresh tarragon or chives.

Recipe by Kathy Casey Food Studios® for Sunkist®.

Who would have thought that carrots would be the next “it” veggie?

Nowadays, the quintessential orange carrot we have come to love has close competition with some unexpectedly colorful varieties. Typically found at your local farmer’s market, these beautiful heirlooms come in wonderful shades of purple, ruby, yellow and white.

I like to pick-up a bundle of fresh heirloom carrots, rub them with some olive oil and flavorful seasoning like Duqqa; an aromatic Egyptian mixture of toasted nuts and seeds like hazelnuts, sesame seeds, coriander and cumin, or Harissa then roast them in a hot oven and top with a dollop of Greek yogurt and a scattering of fresh cilantro. The roasting brings out the sweetness and the spices really compliment the carrot flavor. Oh and don’t be afraid to char the carrots a little – they can handle it – yum!

Of course we all enjoy carrots as the perfect snack too, sweet and satisfyingly crunchy – they are filled with antioxidants, Vitamin A and C, beta-carotene, minerals, fiber and so much more yet are still a low calorie treat. For a great appetizer, try roasting and pureeing carrots with garlic and lemon for a simple carrot hummus or blending them into a gingery salad dressing!

Besides baking into a sweet carrot cake, or roasting with warm spices, I also love drinking carrot juice too! Because of their bright color and sweet flavor, I love adding fresh carrot juice to citrusy drinks like lemon – or limeades, sparkling water, and of course, cocktails.

Whether you are roasting, baking, juicing, or snacking – carrots are one veggie that won’t ever let you down. – Kathy

Harissa Roasted Carrots

Serves 4

12 heirloom carrots peeled and split in half, leaving about an inch of stem.
3 – 4 Tbsp Moroccan Harissa Paste
2 Tbsp Olive Oil plus more for drizzling
6 – 8 oz of Greek Yogurt
Finishing Salt to taste

Preheat oven to 475 degrees. Combine the Harissa paste with the olive oil in a small bowl and mix together until well combined. Toss the carrots in the harissa mixture until nicely coated then add to a roasting pan, being sure carrots are evenly separated and not overlapping. Roast the carrots for 10 minutes or until the carrots are tender and have a nice char to your liking.

Once you are ready to serve, plate the carrots and dollop with Greek yogurt. I like serving this with warm couscous, drizzled with olive oil and a sprinkling of finishing salt.

Recipe by Kathy Casey Food Studios®

Honey Mint Carrot Collins

Makes 1 cocktail
1 1/2 ounces gin
3/4 ounce Honey Mint Syrup (recipe follows)
3/4 ounce fresh pressed carrot juice
3/4 ounce fresh squeezed Sunkist Lemon juice
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1 ounce chilled Perrier
Garnish: Fresh Origins Micro Carrot and Micro Mint

Measure gin, Honey Mint Syrup and juices into a mixing glass. Fill with ice, cap and shake vigorously. Pour drink into a Collins glass and top with soda. Garnish.

Honey Mint Syrup
Makes about 10 ounces
8 sprigs fresh mint
3/4 cup clover honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while siring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and let steep for 45 minutes. Strain and store refrigerated for up to two weeks.

Recipe by Kathy Casey Food Studios®

The cold weather months naturally make us crave heartier foods…so thank goodness for root vegetables! They are versatile in flavor, texture and application – as well as budget-friendly and a great source of complex-carbohydrates.

Rutabagas, parsnips, carrots, turnips and beets are all part of this delicious group.

Roasted Beets are so tasty, especially when finished with my Orange Cumin Glaze. Just pop whole beets in a 375 degree oven tented in foil and roast until fork tender – when cooled, the skins will slip off easily. I love them tossed in a salad with arugula, blue cheese, walnuts and balsamic vinaigrette.

The often overlooked parsnip is also a fave – roast them whole with a chicken alongside a few of those beautiful rainbow carrots we see in the markets these days. My Creamy Roasted Parsnip Soup paired with chevre and walnut croutons is so delicious you won’t even notice that you’re eating a bowl full of vegetables! Pour yourself a glass of Washington wine and you’re all set for a cozy meal.

Parsnips and carrots can also be enjoyed simply steamed and mashed with seasoning, butter, olive oil or sour cream. It’s the perfect tasty side dish alternative to traditional potatoes.

Embrace these cold days by filling up with some hearty root veggies!
–Kathy

Roasted Beets with Orange Cumin Glaze
Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into ¼-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and corn starch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Chef’s Notes:
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

Recipe by Kathy Casey Food Studios®

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp olive oil
2 Tbsps butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp kosher salt
1/8 tsp cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsps chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.
Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

Recipe by Kathy Casey Food Studios®

Ahhh, sweet summer corn. Is there anything better? Fresh, crunchy corn is so delicious and versatile. Personally, I love my corn with just a bit of seasoning, but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic…the combinations are endless!

Photo courtesy of Pablo y Pablo

Traditionally boiled or steamed, corn is also amazing done on the grill. If you’ve already got your grill turned on for a sizzling summer barbeque, why not throw your corn on as well?

Leave the stem on for an easy handle and roll it along the grill to heat it through and add some great color. Serve it just like that, or cut off the kernels and add them to fresh salsa, folded into whipped potatoes, or sprinkle on a salad- like my d’lish Summer Corn, Roasted Pepper, and Arugula Salad garnished with Goat Cheese Crostini!

Not a fan of eating corn right off the cob? No problem- I have a great trick to share with you! Take a bundt pan, insert the corn into the center hole and carefully cut downwards as close to the cob as you can, without cutting into the cob. The bundt pan will catch the kernels for you! If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.

And if you’re lucky enough to live in Seattle- I highly recommend checking out Pablo y Pablo. Located near Gas Works Park, this Mexican restaurant and bar knows how to treat corn right! Their Grilled Street Corn with chipotle aioli, cotija, green onion, cilantro, and lime is simply amazing. They even highlight corn in a totally different way with their Fried Hominy with chipotle salt. YUM!

So go enjoy one of the best tastes of summer while you can– fresh picked, local corn!

-Kathy

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

3 mixed colorful bell peppers
3 ears fresh corn, husked
2 teaspoons Dijon mustard
2 cloves garlic, minced
3 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Copyright 2017© by Kathy Casey Food Studios®