Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1
apple — peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2
cup fresh cranberries Almond Butter Sauce 1/2
cup almond butter 3/4
cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Pickled Cherries, Jicama, and Daikon Radish 1
cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama —
sliced a few
slices of Daikon radish 1/2
cup raw
apple cider vinegar 3 tablespoons raw agave nectar or another sweetener of choice
10 medium Granny Smith and / or Macoun
apples, peeled, cored and
sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4
cup of
apple juice 1
cup brown sugar
Peel, core and
slice apples thin Step 4: In large skillet cook
apples in 2 T. butter and 1/2
cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cool.
1
apple 1/4
cup peanut butter 1/4
cup almonds,
sliced 1/4
cup walnuts, chopped 1/4
cup shredded coconut 1/4
cup chocolate chips
5 - 7
slices whole grain bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of salt 1/4
cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and
sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4
cups water 1 tablespoon
apple cider vinegar 1 - 2 sprigs rosemary 3 - 4
cups chopped greens (I used swiss chard)
17 - 18 medium - large
apples 5 cinnamon sticks 10 cloves 1 teaspoon nutmeg 1 orange, not peeled, cut into
slices 1/4 teaspoon ground ginger 2
cups water
1 1/2
cup water 2 1/2 Tbsp sea salt 1/2
cup apple cider vinegar 1 lb turnips, spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small beet, peeled and
sliced 1 bay leaf 1 garlic clove, thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
2 tablespoons pesto 1 teaspoon italian seasoning 1/2 teaspoon kosher salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon
apple cider vinegar 2
cups cooked pasta 2 zucchini,
sliced in half lengthwise and grilled or roasted 2 ounces Cabot Tomato Basil Cheddar or Cabot Extra Sharp Cheddar, cut into small cubes
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4
cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5
cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1
apple, cored and thinly
sliced 1/2
cup roasted chickpeas 1/4
cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
Here's the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2
Cup Apple Cider Vinegar1 / 2
Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1
sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
FOR THE AROMATICS 1 red
apple,
sliced 1/2 onion,
sliced 1 cinnamon stick 1
cup water 4 rosemary sprigs 6 sage leaves Canola oil
1 pan Cracked Pepper Cornbread, crumbled 8
slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2
cups yellow onions, chopped 4 stalks celery, chopped 3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme 1 1/4
cups dried cranberries 3
cups tart
apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1
cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
Pour 1 shot sour
apple vodka and 1/2
cup seltzer over ice and garnish with a green
apple slice and a cinnamon stick.
3/4
cup of Greek yogurt (I used plain Chobani) 1/3
cup of maple syrup or honey 1/4
cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2
cup of unsweetened applesauce (I used a peach /
apple) 1 3/4
cup of pitted, chopped (roughly) fresh cherries 1/4
cup of toasted slivered or
sliced almonds.
1
cup unsweetened almond milk 1 frozen
apple,
sliced 2 tsp.
For the filling: Butter — 1 tbsp + 1/2
cup Apples thinly
sliced — 4 Sugar — 3 tsp + 1/2
cup All purpose flour — 6 tbsp Brown sugar — 1/2
cup Water — 1/4
cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
Salad: 1 medium cabbage, cored and thinly
sliced (about 8
cups) 4
apples (any variety), cored, peeled and cut into matchsticks 3 medium carrots, peeled and coarsely grated (about 2 1/2
cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1
cup) 1/2
cup chopped toasted walnuts
2 large
apples,
sliced 1/3
cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)
1 sheet frozen puff pastry 1/2
cup (1 stick) unsalted butter 1/2
cup honey, preferably eucalyptus or local honey 3 pounds tart
apples, peeled, cored, and
sliced into wedges Unbleached all - purpose flour, for the pastry Ice cream for serving (optional)
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
Apple Layer: 1 sweet
apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple, 1 / 4 - inch
slices 1 teaspoon
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple cider vinegar 1/4
cup Earth Balance Buttery Spread 2/3
cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea salt
granny smith and golden delicious
apples, peeled, cored, and thinly
sliced juice of 1/2 lemon 1/3
cup brown sugar 1/4
cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
ingredients: 1 1/4 lb green tomatoes (washed & chopped) 1 jalapeno
sliced, deseeded 1/2
cup herbs such as mint (chopped) 4 cloves garlic (chopped) 1 inch piece ginger (chopped) 1/2
cup apple cider vinegar 2 TBL soy sauce 2
cups organic sugar
6 chicken breasts, bone in 1 quart
apple juice 1/4
cup salt 2 tbsp garlic, minced 4
slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2 tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh black pepper
What You'll Need: 2 Tbsp Star Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB- Salt and pepper for seasoning 1/2
cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star Butter flavored Olive Oil 1
apple, cored and chopped 1
cup mandarin or regular orange
slices 1 fennel bulb,
sliced
1
cup raw almonds 1/2
cup raw walnuts 3/4
cup pitted dates, packed 1
cup unsweetened dried
apple slices 1/4
cup raisins 1 teaspoon cinnamon 1/4 teaspoon sea salt
12 medium white potatoes (skin on) 1
cup smoked tofu, cubed 1 red bell pepper, diced 2 spring onions, thinly
sliced 1/4
cup fresh parsley 1/4
cup rucola 1/4
cup capers 3/4
cup soy yogurt 1/4
cup mustard 1 TS
apple cider vinegar freshly ground pepper
1
cup gluten - free soy sauce 2 tablespoons vinegar (
apple cider or rice wine vinegar) 1/4
cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound
sliced bacon
fresh thyme, chopped 1/4
cup fresh chives, snipped 2 medium
apples, diced (I used Fuji) 1
cup dried sweetened cranberries 1/2
cup sliced almonds, toasted in a dry skillet
Serves 8 cookies 1
apple 1/4 cup peanut butter 1/4 cup almonds, sliced 1/4 cup walnuts, chopped 1/4 cup shredded coconut 1/4 cup chocolate chips Full instructions: DIY Apple Co
apple 1/4
cup peanut butter 1/4
cup almonds,
sliced 1/4
cup walnuts, chopped 1/4
cup shredded coconut 1/4
cup chocolate chips Full instructions: DIY
Apple Co
Apple Cookies
2 medium size
apples 12
slices Cabot Seriously Sharp Cheddar Cracker Cuts 2 tablespoons honey 1/4
cup riced broccoli *
Prepare the fruit: In a large bowl, add the
sliced apples, cranberries, 1/4
cup of pomegranate arils, maple syrup, coconut sugar and cinnamon.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the
apples --- 3 - 4
apples, thinly
sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
6 tart medium
apples or pears (peel if not organic, finely
sliced) 1/4
cup agave nectar or other sweetener 1/4
cup margarine (Earth Balance, Smart Balance — no hydrogenated oils!)
1/2
cup oats 1/2
cup raw almonds Place
sliced apples or...
2 (15 - ounce) cans garbanzo beans, rinsed & drained 1 medium Golden Delicious
apple, peeled & chopped 1/3
cup freshly squeezed lemon juice 1/4
cup creamy peanut butter or tahini 2 to 3 Tablespoons water 1/2 teaspoon salt 1/2 teaspoon
apple pie spice 1/4 teaspoon cayenne pepper, optional additional cayenne pepper, optional
apple slices, carrot
slices, and / or whole wheat crackers
Pie filling 5 - 6
cups sliced, peeled
apples (you might want more or less depending on the size of your pie plate) 1 tablespoon cinnamon 1 teaspoon nutmeg 2 tablespoons flour 1/4
cup brown sugar
Meantime, in a microwavable
cup, add in thinly
sliced 1
apple and cover with plastic wrap.
What's in it: 3
apples (a firm
apple like honey crisp or granny smith are easiest to
slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh
apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3
cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2
cup white wine (or 1/4
cup apple cider vinegar) 1 tsp.
6 Granny Smith
apples, peeled, cored and
sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free flour blend of choice 1 teaspoon cinnamon 2/3
cup sugar 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked
Apricot Peach Crisp Crisp Topping Follow the directions for the Crisp Topping in the «World's Best
Apple Crisp» Apricot - Peach Filling 1/4
cup sugar 1 tablespoon tapioca starch / flour 1/3
cup water 1 tablespoon fresh lemon juice 3 pounds fresh, pitted apricots — cut into quarters 2 fresh peaches — peeled, pitted and
sliced Gim me Gluten Free Method 1.
I
cup naturally vegan cornbread mix (I use Martha White) 1
cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy milk 1 teaspoon
apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can
sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions,
sliced 1
cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Lunch (347 calories) Mixed Greens with Lentils &
Sliced Apple • 1 1/2 cups mixed greens • 1/2 cup cooked lentils • 1 apple, sliced • 1 1/2
Sliced Apple • 1 1/2 cups mixed greens • 1/2 cup cooked lentils • 1 apple, sliced • 1 1/2
Apple • 1 1/2
cups mixed greens • 1/2
cup cooked lentils • 1
apple, sliced • 1 1/2
apple,
sliced • 1 1/2
sliced • 1 1/2 Tbsp.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio,
sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of
apple cider vinegar - salt to taste
Add 1/8
cup granola, and 1/2 package Big
Slice Apples.
Directions: Peel and
slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with
apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with
apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2
cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.
Ingredients - 2 quarts of
apple cider - 2 cinnamon sticks - 3 whole cloves - 1 orange thinly
sliced - 1
cup (8 oz) of bourbon
INGREDIENTS Pickled Red Onions 1
cup apple cider vinegar 1 1/2 tablespoons sugar 1 tablespoon salt 1 red onion, halved and
sliced into half moons