Lisa Abraham, food writer for the Akron Beacon Journal, joined us as our demonstration chef last Saturday. She prepared some SCRUMPTIOUS dishes to highlight the local and seasonal foods available at the market. They are super easy too – that means no excuses to not give them a go yourself!
Apple Harvest Salad
Serves 6 to 8
- 1/4 cup apple cider vinegar
- 1/2 tsp Dijon Mustard
- 1 tsp sugar
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil
- Freshly ground black pepper to taste
- 12 cups mixed salad greens
- 2 apples, Granny Smith or other tart variety – cored, seeded and cut into thin slices
- 1/2 cup toasted pecans, broken into pieces
- 3/4 cup dried cranberries
- 4 to 6 ozs crumbled blue cheese or goat cheese
- 2 Tbsp chopped red onion
Prepare the dressing by whisking together all of the dressing ingredients except oil and pepper. Slowly add the oil in a steady stream, whisking constantly. Season with pepper to taste.
Soak cranberries in warm water for 10 to 15 minutes to soften and plump. Drain well.
Toast pecans by placing in a dry skillet or saute pan over medium heat, stirring frequently, until nuts are warm and toasted.
Toss mixed greens with dressing. Arrange remaining salad ingredients on top of dressed greens and toss lightly.
White Bean Puree with Sauteed Spinach on Artisan Bread Crostini
Makes about 2 dozen appetizer-size crostini
- 2 cans cannellini beans, 15.5 ozs each
- 2 to 3 garlic cloves
- 1 to 2 lbs fresh spinach, kale or other green – washed and dried, with stems removed
- Olive oil
- Kosher salt and freshly ground black pepper
- Artisan bread, such as ciabatta or French baguette, cut into small circles or slices
- Chopped fresh tomatoes (when in season)
- Freshly grated Parmesan cheese
- Balsamic vinegar or glaze or olive oil to garnish
Bring beans to boil in their liquid. Remove from heat, drain completely and cool.
Brush bread slices with olive oil and toast in the broiler, on a griddle or grill; set aside.
In a food processor, pulse cooled beans and one or two cloves of garlic. Mixture will be stiff and thick. Add olive oil in a steady stream until mixture begins to loosen and becomes the consistency of a spread, about 1/4 to 1/2 cup oil. Season with kosher salt and freshly ground pepper to taste.
Add 2 tablespoons of olive oil to a skillet or saute pan over medium heat. Add one clove of minced garlic and spinach, watching carefully so that garlic does not burn. Season spinach with salt and pepper. Spinach will wilt quickly.
Spread bean mixture on toasts. Top with a spoonful of sauteed spinach. Top with chopped tomatoes and grated cheese and an extra drizzle of olive oil or a drizzle of balsamic vinegar or glaze, if you like.
THANK YOU again Lisa, for hanging out with us on Saturday and sharing these delicious dishes with us!!