Arugula Apple Salad

I am grateful for the return of greens at our local farmer's market.
Also grateful for fall apples.
This is a quick, simple, delicious recipe that combines the two.

Ingredients
Arugula
2 fresh apples (I used Winesap)
Salted sunflower seeds
1/2 Lemon
Extra Virgin Olive Oil

Directions

1. Rinse and spin the arugula in a salad spinner (so wish I had invented this essential kitchen tool).
2. Wash and cut apples into bite size pieces.
3. Squeeze juice of half lemon over greens and apples (hit as many apples as possible).
4. Drizzle with olive oil.
5. Scatter a smattering of sunflower seeds on top.
6. Toss and enjoy.

Apple Crisp

It's fall, which means apples--lots and lots of apples! We got a box of winesap seconds at a local orchard, which make a great apple crisp, and I have made one a week for almost a month now. It's easy to throw together and tastes delicious served warm with ice cream on top. Come to think of it, what doesn't taste delicious with ice cream on top?

I modified Mark Bittman's original recipe in How to Cook Everything (which you should put on your Christmas list, if you don't have a copy) to make it my own. Here's the skinny:

Ingredients
Apples, washed, quartered, and thinly sliced (I didn't peel mine) to fit into an 8" square or 9" round baking pan
Cinnamon (1-2 teaspoons depending on taste)
Juice of 1 lemon (or lime--it's what I had on hand tonight!)
1/2 cup sugar (or to taste)
5 Tablespoons unsalted butter
1/2 cup or so rolled oats
1/2 cup or so whole wheat pastry flour
dash of salt
1/4 cup or so walnut pieces

Directions

1. Preheat oven to 375.
2. While oven is preheating, grease dish lightly with butter or oil (I have an aerosol sprayer I put oil in to make this so easy) and fill with apples, cinnamon, a sprinkling of your sugar, and the lemon juice. Mix well.
3. Put it in the oven for 15 minutes. Set a timer.
4. Meanwhile, combine remaining sugar, more cinnamon (again to taste), butter, oats, flour, and salt in the bowl of a food processor. Pulse it all together until everything is, according to Mark Bittman, "well incorporated but not uniform."
5. When timer goes off, spread topping over apples and bake for 12-15 minutes. Again, set a timer.
6. When timer goes off, add the walnuts and return to oven to bake for 5-10 minutes until the topping is brown and your house smells like fall. I actually turn the oven off and leave the crisp in it to stay warm until ready to serve.
7. Top with ice cream and enjoy!

Summer Slaw

I can't believe it's been almost a month since my last post...not much cooking on the home front here, which is why I have 4 heads of cabbage in my fridge! I put together the following slaw and ate it over leftover cornbread. Super yummy--and I think it will be even better tomorrow.

2 T balsamic vinegar
1 T apple cider vinegar
1 T honey
1 T dijon mustard
1/4 cup extra virgin olive oil
1/2 head of white/green cabbage, shredded
1/2 head red cabbage, shredded
a whole bunch of carrots, shredded
1 apple (not so much a summer fruit, but I can afford 1 this time of year every other week!), shredded
1/4 cup cranberries (optional, but kid friendly at our house!)
1/4 cup walnuts (optional)

I mixed my vinaigrette first (vinegars through oil) in a glass jar with tight fitting lid (put it all in, shake it all up) and let it sit while I shredded the other ingredients. Put it all together in a bowl and mix well. It makes a good bit, so it's a nice thing to prepare and eat for several days. Enjoy!