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
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.
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
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.
Looking for a sauce to drizzle on just about anything? This Spring Buttermilk Coulis is just that. Don’t let the word “coulis” scare you from making this. Coulis (koo-lee) is just a fancy word for “a sauce made with puréed vegetables or fruit and used as a base or garnish”. This coulis is at the heart of spring cooking and it’s simple to make. Many of the ingredients are readily available at farmers markets this time of year.
Ever heard of green garlic? What started out as farmers thinning their rows of garlic to allow the bulbs to fully mature, has turned into a wildly popular and sought after ingredient. When very young, green garlic looks similar to green onions. As the weeks pass, they grow bigger and start to look like young leeks, eventually turning into heads of garlic. This photo shows both green garlic (the bottom two) and spring onions, available in red and white, purchased from Full Belly Farm at the Thursday Marin Farmers’ Market one week apart. As you can see, both have doubled in size.
Green garlic makes a cameo appearance for a few weeks from late winter to early spring. Unlike the papery skinned onions and garlic bulbs you see at the grocery store, green garlic has a short shelf life. Since they haven’t matured the flavor is much more mild and can be used raw without being overpowering.
My go-to use of these marvelous alliums is this; slice green garlic, spring onions, and leeks. Sauté in olive oil on low heat so that the vegetables soften without taking on any color. With this mixture on hand, I can add it to many dishes to enhance flavor. A few of my favorite ways to use it is to add to omelets, soups and when puréed, spread on a sandwich.
We drizzled this Spring Buttermilk Coulis (well, I slathered it) over wild salmon. Delicious! The coulis can also be used as a dip for vegetables, as salad dressing (a hit with my family) or with chicken.
6 days agoby gatherweekly• Thinking of all those affected by the fires in Northern California • so much love shining down in so many ways • love this community • #napaworkshop2017
5 hours agoby gatherweeklyfeijoa aka pineapple guava • these egg-shaped fruits are in season right now • just cut in half and scoop out the fruity pulp • eat as is or add to smoothies #feijoas
2 days agoby gatherweeklymarket haul • all the fall feels with a touch of summer • watch my stories for scenes from the farmers’ market
3 days agoby gatherweeklythis drunken pear gingerbread cake by Sarah of @bromabakery is stunning and would be a great addition to any fall dessert table
3 weeks agoby gatherweeklyFeijoa • aka pineapple guava • these egg shaped fruits native to Brazil are in season right now • the skins are edible however I prefer to cut in half and scoop out the flesh • eat like that or add to a tropical smoothie • a little gritty like a pear it has hints of pineapple, guava (duh!) banana & strawberry