There is a frost advisory posted for my neck of the woods tonight. Like it or not (NOT!) fall is on its way. Actually, I love autumn; it’s the season that follows so quickly on its heels that I dread the most.
Still, I plan to embrace the fleeting season as much as possible by sharing some of my favorite autumnal recipes. And what better way to kick start this series than to begin with the letter A and the ultimate fall fruit—-apples. The versatile ingredient can be added to every meal and practically every course as illustrated in the following recipes.
The first is a refreshingly light way to end a warm fall meal. It’s also a great way to get kids to eat apples without complaining. The Double Apple Dessert Salad is about the easiest recipe out there. Invite your kids into the kitchen and have them help you whip up a bowl.
The second recipe is a simple way to add the crunch and nutritional value of seasonal apples into a light rice dish. The Wild Rice and Apple Salad doesn’t require much skill, but your guests will be none the wiser. The simplicity of the dish doesn’t compromise its taste at all.
DOUBLE APPLE DESSERT SALAD
Ingredients:
1 20 oz. can crushed pineapple in juice
1 package instant sugar-free butterscotch pudding
5 large apples, diced
1 8-ounce container of Cool Whip
Toasted chopped pecans
Directions:
Prepare pudding. Add crushed pineapple and diced apples. Fold in container of Cool Whip. Refrigerate for at least 4 hours. Remove and garnish with toasted pecans before serving.
WILD RICE AND APPLE SALAD
Ingredients:
3 cups canned chicken broth
1/2 cup wild rice, uncooked
2 cups apple, chopped
1 bell pepper, chopped
2 tablespoons green onions
1 1/2 tablespoon soy sauce
1 1/2 tablespoon rice vinegar
1 1/2 tablespoon oriental sesame oil
1 cup pecans, chopped
Directions:
Bring broth to rolling boil in medium saucepan. Add rice and bring to boil for 2 minutes. Reduce heat to low, cover and cook until just tender (about 50 minutes). Drain well.
Transfer rice to large bowl. Mix in apples, bell pepper and green onions.
In a small bowl, mix soy sauce, vinegar, and sesame oil with a small wire whisk. Pour over salad and mix to coat.
Season with pepper to taste. Cover and chill.
Garnish with pecans just before serving.
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