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by Sonja and Alex Overhiser, A Couple Cooks

The appearance of apples at the market tells us harvest season is here! While it’s hard to say good-bye to summer, we love autumn for its variety of tasty produce and comforting flavors. We’ve developed a few recipes especially for the Broad Ripple Farmers Market. One is a salad that highlights the sweet crunch of fresh apples, along with pear and a bit of curry for some spice! The other is a simple appetizer that combines the sweetness of apples with savory red onions and cheese. Give them a try to kick off the season!

Apple and Pear Salad with Curry Vinaigrette  

What You Need:

  • 1 apple (any type; we used Pink Lady)
  • 1 pear 
  • 2 tablespoons white wine vinegar 
  • 2 tablespoons olive oil 
  • 1 teaspoon curry powder
  • 1/2 teaspoon real maple syrup (or honey)
  • 1/4 teaspoon kosher salt
  • Salad greens 
  • A few tablespoons roasted pumpkin seeds
  • A few tablespoons golden raisins  

What to Do:

  1. In a small canning jar, combine 2 tablespoons white wine vinegar, 2 tablespoons olive oil, 1 teaspoon curry powder, 1/2 teaspoon maple syrup, and 1/4 teaspoon kosher salt. Shake vigorously to combine.
  2. Core and thinly slice the apple and pear. Wash the salad greens. If the pepitas are not roasted, place them in a dry pan over medium high heat, and toast for about 3 minutes, shaking the pan and watching constantly so they do not burn.
  3. Place salad greens on a plate; top with apple and pear slices and a sprinkling of golden raisins and pepitas. Drizzle with curry vinaigrette.

Apple Cranberry Sage Bites

What You Need:  

  • 4 medium apples (about 5 cups chopped)
  • 1 large red onion (about 1 cup diced)
  • 1/3 cup dried cranberries
  • 1/4 cup fresh chopped sage (4 teaspoons dried)
  • 2 tablespoons olive oil 
  • 2 tablespoons brandy
  • Kosher salt
  • Parmesan cheese (or your favorite cheese – blue, cheddar, Brie, etc.)
  • Crackers, bread, or pita wedges for serving

What to Do:

  1. Finely chop the red onion. Core and chop the apples. Chop the sage.
  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and saute for 2 to 3 minutes, until softened. Add apple, sage, and cranberries. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the apples are soft.
  3. Remove from the heat. Stir in the brandy.  Let cool slightly. Add kosher salt to taste.
  4. Serve over crackers or bread, garnished with shaved Parmesan cheese. Makes about 24 appetizer bites.

Alex and Sonja Overhiser are A Couple Cooks, two passionate home cooks who cook and blog from their galley kitchen in Broad Ripple. They believe that healthy living starts with healthy eating. You can find more of their recipes and adventures at www.acouplecooks.com.

An Apple A Day…

We want to thank Sonja and Alex (A Couple Cooks) for their delicious recipes and beautiful photos in this week’s newsletter. In addition, you may want to try these great ideas for using fresh Market apples — one for each day of the week!

Apple of My Eye (Deconstructed Apple Pie)

Sauteed Apples with Thyme

Baked Apples with Dried Cherries and Maple Syrup

Barbecue Pork-and-Apple Kebabs

Apple Onion Tarts

Cider-Poached Salmon with Apples

Apple and Cheddar Frittata