Tag: Apples

warm red cabbage salad

walnuts cabbage chevre apples red cabbage goat cheese

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This dish is fabulous—I make it all the time through the fall and winter, and I never get tired of it. The recipe is based on one in Deborah Madison’s Greens. Even if you’re not a diehard cabbage fan, this recipe may well convert you.

The cabbage can be as soft or as tender-crisp as you like—I usually cook it until it’s fairly tender, but make it to your liking. I have been known to make huge vats of this for parties—you can make it in the afternoon, before dinner, and warm it up in the microwave and then sprinkle on the nuts, parsley, and optional cheese at the last minute.

Serve it with thick slices of whole-grain toast topped with hummus, with roasted winter squash cubes, or with baked sweet potatoes.

¾ cup shelled walnuts
2 teaspoons toasted walnut oil (I use Loriva oil. Don’t bother with refined walnut oil—it won’t have the flavor you’re looking for.)
sea salt or kosher salt and freshly-ground pepper
1 small red cabbage (about 18 ounces)
1 crisp red apple
1 clove garlic, minced
2-3 tablespoons balsamic vinegar, plus extra to taste
1-2 tablespoons olive oil
1 red onion, quartered and thinly sliced
3 ounces soft goat cheese, broken into large pieces [optional]
1 tablespoon parsley, chopped

1. Preheat the oven to 350 degrees. Toss the walnuts with the walnut oil and some salt and pepper and toast in the oven for 7-10 minutes, until the nuts are toasted and fragrant. Remove them from the oven and let them cool.
2. Quarter the cabbage, remove the core, and slice it thinly.
3. Core the apple and slice it thinly.
4. Put the garlic, vinegar, and oil in a wide sauté pan over medium-high heat. As soon as the mixture is bubbling, add the onion and sauté for a couple of minutes. Add the cabbage and continue to cook until wilted, and as tender as you like it.
5. Season with plenty of salt and pepper, and more vinegar to sharpen the flavors. Don’t be shy with the vinegar and salt—it’s what makes the salad yummy.
6. Add the apple slices and stir for another minute, then remove from the heat. Just before serving, add goat cheese (if using), parsley, and walnuts.


swiss chard and apple pastry

dessert apples swiss chard puff pastry ricotta cheese

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Contributed by Sherrill Smith Collins
I found this creative recipe in Vegetarian Times.  Everybody loves a good dessert recipe.

7 cups roughly chopped Swiss chard leaves, inner stems removed (1 1/2 lb.)
2/3 cup part-skim ricotta cheese
1/2 cup confectioners’ sugar, plus more for sprinkling
1/2 cup plus 1 tsp. egg substitute, divided
1/2 cup low-fat milk
1/3 cup dried currants
1/3 cup plus 1 Tbs. sliced toasted almonds
1/8 tsp. ground nutmeg
1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)
1 Fuji apple, peeled, cored, and cut into 1/4-inch slices

1. Preheat oven to 375°F. Blanch Swiss chard in large pot of boiling water 15 seconds, or until wilted. Drain, and rinse under cold water. Squeeze out excess liquid. Set aside.
2. Combine ricotta and confectioners’ sugar in bowl. Whisk in 1/2 cup egg substitute and milk. Add chard, currants, 1/3 cup almonds, and nutmeg.
3. Cut pastry sheet in half. Roll each half into 10- x 9-inch rectangle on floured work surface. Place 1 piece puff pastry over 8-inch-square nonstick baking pan, and press into sides of pan. Spoon in chard mixture, and arrange apple slices on top. Place remaining piece of pastry on top of apples, and roll edges to seal. Brush with remaining 1 tsp. egg substitute, and sprinkle with remaining 1 Tbs. almonds.
4. Prick pastry top with knife to vent. Bake 45 minutes. Cover with foil, and bake 45 minutes more, or until pastry is golden. Cool on wire rack, and sprinkle with confectioners’ sugar before serving.