Showing results 101 - 111 of 111 for apple.
Little hands can help make this sweet, creamy spread for organic graham crackers. Try with finely chopped fruit -- Gala apples or Bartlett pears -- on top; or add a little OJ or apple juice and make it a fruit dip. Note that unsulfured apricots aren't as colorful as those with artificial preservatives, but the flavor is all there, naturally!
A very simple and delicious fondue starring the complex flavor of Le Gruyère. For an alcohol-free version, substituting apple cider for the wine also produces a brilliant fondue. For other dippers, try slices of cooked mild sausage such as bratwurst, seafood such as cooked shrimp or scallops, and steamed cauliflower and carrots.
The sharp, lingering flavor of English Borough Market Cheddar makes it an exceptional addition to popovers. Serve them with soups or roasts (they're great for sopping up gravy!), or eat them for breakfast with a little apple butter. Popovers' lusciousness diminishes as they cool, so get them to the table as quickly as possible.
Save your best bottle for another day. For sangria, use a reasonably priced, reasonably good unoaked red wine with fruity, spicy notes. When peaches aren't in season, a ripe pear or an apple is a good substitute. We've added orange liqueur, which imparts a sweet citrus punch. You may leave it out if you wish.
With the arrival of autumn, this delicious, yet simple, chicken dish provides an ideal use for one fall favorite — winter squash. The underlying sweetness in butternut squash is enhanced by cooking along with apple juice, slightly tangy paprika and savory roasted garlic. Makes a beautiful presentation when served on a large platter surrounded by brown rice or noodles.
Any type of apple can be used to make applesauce; however, a combination of varieties, or a dash of spice can create a truly memorable sauce. Leave the sauce slightly chunky, or if you prefer a smooth sauce, pass the cooked apples through a food mill.
Slowly simmered organic white beans combine with maple syrup, apple cider vinegar, ketchup and a touch of cayenne for a sweet, tangy take on traditional baked beans. Cooked on the stove top or in a crock pot, these tasty beans are well-suited for feeding a crowd.
Wheat berries are the mother grain from which pasta, bread and flour are derived. Little wheat berries pack a nutlike flavor and are pleasantly chewy. Use a crunchy, firm, sweet-tart apple (such as Granny Smith or Gala) for this salad. From The Whole Foods Market Cookbook
Wheat berries have a slightly nutty flavor and nice chewy texture that makes them a great start to a salad with naturally sweet dried apricots and tangy shallots soaked in apple juice. Make sure to soak the wheat berries overnight to shorten cooking time.
Here’s a dish with classic autumn flavors: sage, maple and apple. It’s a great alternative to roasting a whole turkey for holiday celebrations. We suggest that you use a carving knife to split each cooked hen through the breast bone and then cut out the backbone so that each hen serves 2, although those with larger appetites may want a whole hen to themselves.
This recipe isn't originally from Cape Cod, but it is well known in our mid-Atlantic stores. We think Cape Codders would embrace this sandwich as their own. There is something about the combination of cranberry relish, smoked turkey and grilled red onions that speaks to all of us, and the addition of the citrus cream cheese makes this a winner. This sandwich relies on simple contrast of flavors and textures. You should also try this with apple or pear chutney or preserves instead of cranberries. From The Whole Foods Market Cookbook
Pages
