Today is the Jewish New Year, called Rosh Hashanah and during this time it is tradition to eat apples dipped in honey, to symbolize our hopes for a “sweet” new year. Below are some yummy apples recipes that anyone, whether celebrating today or not, can enjoy! Wishing you and yours a healthy, happy, sweet new year!
3 regular-sized local apples (or 2 lg apples), cored and roughly chopped
1 small-medium onion, roughly chopped
1/2 Jalapeño, deseeded and finely choped
A big handful of fresh cilantro, finely chopped
Juice of one lemon
2 teaspoons of Agave nectar or maple syrup
Combine all ingredients in a bowl and stir to combine. Serve with blue corn chips or Kettle’s Chili Lime tortilla chips. This salsa tastes great served right away and even better the next day, when the flavors have had time to mingle.
Wilted Arugula Salad with Sauteed Leeks and Apples
1 bunch organic arugula
extra virgin olive oil
1 leek, white and light green parts only, thinly sliced
1 apple, cored and sliced
balsamic or cider vinegar
handful of walnuts, toasted
Wash and dry the arugula. Put it into a salad bowl.
Heat olive oil in a skillet, and add leeks and a pinch of salt. Sautee for a few minutes, and add the apple slices. Saute a minute more, and then add enough vinegar just to cover the apples. Lower the heat, allowing the apples to absorb the vinegar, and for the rest to reduce a bit.
While still hot, pour the apple mixture over the arugula. Add the nuts, and cheese if desired. Finish off with a touch of walnut oil, and salt and pepper.
Warm Barley with Apple & Feta
2/3 cup pearl barley
2 celery ribs 1/4 inch dice
Two apples of choice, peeled, cored, and cut into 1/4-inch dice
1/2 cup crumbled feta cheese
4 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
salt/pepper to taste
Boil barley in large sauce pan, partially covered until tender, about 30 minutes.
Meanwhile, chop celery, apple, and parsley. Drain barley and transfer, still warm, into a bowl. Add celery, apples, parsley, feta, lemon juice, olive oil, salt and pepper to taste. Toss salad until combined. Serve warm or room temperature..