This week we are celebrating the kids getting back to school with apple picking! Our mouths are watering with all kinds of fall treats like peanut butter cookies, apple snacking cakes, pork chops braised with cider and savoy cabbage. Lots of inspiration coming out of the share this week:
Fennel, Garlic, Tomatoes, Mushrooms, Green Beans, Basil, Apples, Beets, Savoy Cabbage
Fennel, Apple and Savoy Slaw
Quarter and core your cabbage, slice thinly. Thinly slice fennel and apples and combine with cabbage. Dress with dijon mustard, apple cider vinegar, olive oil salt and pepper. Serve with roasted pork chops.
Green Beans with Roasted Garlic Dressing
Roast garlic: cut the top off the bulb and drizzle with olive oil. Wrap in foil and bake at 400 for about 40 minutes.
To serve beans hot: place your beans in a sauté pan with a tablespoon of butter and 3-4 cloves of roasted garlic. Season with salt and pepper and cook until beans are tender.
To serve beans cold or room temp: Bring a pot of water to boil and blanch beans, making sure to rinse under cold water or plunge into an ice water bath to stop the beans from over cooking. Dress cooked beans with a few cloves of roasted garlic, dijon mustard, apple cider vinegar or lemon juice, salt and pepper.
Borscht with beets, apples and cabbage
1 small onion, diced
1 bunch beets (tops removed), diced
1 half cabbage cored and thinly sliced
2 apples, peeled, cored and chopped
1 large or 2 small tomatoes, chopped
2 carrots, chopped
1 large potato, diced
Sauté onions in a little olive oil until translucent. Add beets, cabbage and apples, tomatoes, carrots and potatoes. Season with salt and pepper. Cover with vegetable or chicken stock and simmer until veggies are soft. For a thicker soup add a tablespoon of tomato paste. Season with fresh dill and serve with sour cream.