Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter,
apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes,
apples, and onion mixture in large bowl,
toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with
grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
I'm sharing with you a lovely brown rice,
apple and walnuts salad recipe, that calls for a generous dose of toasted walnuts, a hint of
grated orange rind,
tossed in olive oil and a big squeeze of fresh, fragrant orange juice.