Endive, Turnip and Apple Salad

Endive, Turnip and Apple Salad
Recipe type: Salad

  • 4 Tbs apple cider vinegar
  • 4 Tbs walnut, sunflower or olive oil
  • 1 Tbs chopped fresh parsley
  • 1 medium purple top turnip, coarsely grated
  • 2 small golden delicious apples, diced with peel
  • ½ cup crumbled blue cheese
  • ½ cup walnut pieces
  • ½ – ¾ head of endive, chopped into bite sized pieces
  • Salt and pepper

  1. In a salad bowl, whisk together the vinegar, oil, and parsley.
  2. Salt and pepper to taste.
  3. Mix together the turnip and apples, and toss with the dressing.
  4. Top with the cheese and walnuts.
  5. Place endive onto the number of plates you are serving.
  6. Place your mixture on top of the endive.


Braised Apples, Roasted Acorn Squash and Fresh Thyme

Braised Apples, Roasted Acorn Squash and Fresh Thyme
Recipe type: Main Dish
Serves: 4-6

  • 2 acorn squash, peeled (see note), halved, seeded, and cut into roughly ½-inch dice (about 4 cups)
  • 3 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 tablespoons butter
  • ⅓ cup diced red onion (small dice)
  • ¼ teaspoon freshly ground pepper
  • 2 Fuji or Gala apples, cut into roughly ½-inch dice (about 2 cups)
  • ½ cup chicken stock or vegetable broth
  • 1 teaspoon chopped fresh thyme leaves

  1. Preheat the oven to 450°F. Line a small baking sheet with parchment paper.
  2. In a medium bowl, toss the squash with the melted butter, cinnamon, nutmeg, and ¼ teaspoon of the salt.
  3. Transfer the squash to the prepared baking sheet, and roast in the oven for 15 minutes, or until golden and fork-tender.
  4. Remove from the oven and set aside to cool for at least 5 minutes.
  5. Heat the 2 tablespoons butter in a small saucepan over medium-high heat.
  6. Add the onion, the remaining ¼ teaspoon salt, and the pepper and cook until the onion is soft, about 2 minutes.
  7. Add the diced apples and the chicken stock, and bring to a simmer.
  8. Cook for 5 minutes, or until the apples are barely tender. (Don’t cook the apples too long you want them to retain their shape.)
  9. Remove from the heat.
  10. In a medium mixing bowl, combine the roasted squash, the thyme, and the braised apples with their cooking liquid.
  11. Toss gently to combine, and serve warm.


Wild Apple Almond Torte

Wild Apple Almond Torte
Recipe type: Dessert

  • Crust:
  • ½ c. salted butter, softened 1 tsp. vanilla extract
  • ⅓ c. sugar 1 c. all-purpose unbleached flour
  • Filling:
  • 8 oz. neufchatel/cream cheese, softened
  • 1 egg
  • ½ tsp. almond or vanilla extract
  • ¼ c. sugar
  • Topping:
  • 4 medium sized apples, cored & sliced very thin
  • ⅓ c. sugar
  • ½ tsp. cinnamon
  • ⅓ c. sliced or slivered almonds

  1. Grease a 9” springform pan.
  2. Preheat oven to 400 degrees.
  3. Crust:
  4. Process butter, sugar, & vanilla in a food processor.
  5. Add flour & pulse a few times.
  6. Press into greased pan, forming a 1” lip on the sides.
  7. Bake for 5 minutes. Remove & cool while you prepare the remaining ingredients.
  8. Filling:
  9. Combine sliced apples, sugar, & cinnamon in a bowl, toss to coat, & set aside. Process filling to a smooth consistency.
  10. Pour filling into crust & carefully spread apple slices overlapping in a spiral design. Reserve any remaining liquid in bottom of bowl.
  11. Sprinkle almonds over the top. Bake for 10 minutes, pour reserved liquid over the top Reduce heat to 350 degrees and bake for another 15-20 minutes
  12. Torte is done when apples are softened & filling is firm.
  13. Cool before serving.