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November 2016

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Cranberry Apple Salsa

November 23, 2016

Cranberry Apple Salsa is a blast from my past. While browsing through a box of recipe cards (yes, recipe cards!) from my Mother I came across a few of my own from the 80’s. Food trends come and go—Matcha, acaí bowls and avocado toast are currently popular—and the 80’s were no exception. Quiche, blackened anything and spinach dip were all the rage as was salsa. Salsa became a staple, it gained in popularity as chefs tweaked and played with flavors. Tropical salsas, (hello Wolfgang Puck!) typically paired with the blackened fish, were de rigueur. I don’t remember where I found this recipe, but I made it often. Feeling nostalgic this holiday season, I thought I would revisit and add a few ingredients to bump up the flavor.

cranberry apple salsa

cranberry apple salsa

This salsa can be made ahead of time and is easy to prepare with basic ingredients. If you’re looking for an easy last-minute appetizer or a fresh condiment perk up your leftover turkey sandwich this is for you. Our tradition for lunch on Thanksgiving is heavy appetizers spread out mid-day for all to enjoy whenever hunger hits. A bowl filled with Cranberry Apple Salsa and a platter piled high with homemade persimmon chips and root vegetable chips such as these from Terra Chips   is light and refreshing.

Additionally, you can mix the salsa with cream cheese for a zippy bagel spread.

 

Cranberry Apple Salsa

Ingredients

  • 1/2 cup picked over fresh cranberries, finely chopped
  • 3/4 cup apple (I used fuji) peeled and finely chopped tossed with 1 tablespoon lemon juice
  • 1/2 cup chopped cilantro
  • 1 tablespoon honey
  • juice of one lime
  • 1 teaspoon orange zest
  • 3 scallions, thinly sliced
  • 2 fresh jalapeños seeded and minced

Instructions

  1. In a small food processor finely chop the cranberries and apples separately. Or chop by hand
  2. Place in a medium size bowl
  3. Add remaining ingredients
  4. Cover and refridgerate at least one hour
  5. Serve with root vegetable chips or persimmon chips
http://gatherweekly.com/cranberry-apple-salsa/

 

 

Home Lifestyle Recipes

Red Cabbage with Apples

November 1, 2016

Growing up, my Mother prepared a lot of cabbage. Stuffed (Galumpki), slaw and soup to name a few.  I’m not sure if it was a result of her Polish heritage or that it is a hearty and economical vegetable but it was often on our table.

Red Cabbage and Apple Salad

Red Cabbage and Apple Salad

 

Farmers’ Markets are overflowing with cruciferous vegetables this time of year. Cabbage, both green and red, broccoli and cauliflower are abundant. On Thursday I noticed the first romanesco , a vibrant Dr. Suess looking vegetable.

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