Celery Root and Apple Salad with Blue Cheese and Walnuts

After experimenting with cooked celery root in our beef pot pie, I've started noticing it in a variety of uncooked dishes, such as this salad.  While some similar root vegetables can't be eaten raw (or wouldn't taste good if they were) celery root was pleasantly tasty as a raw ingredient in this salad.   Not to mention, it has many health benefits- low calories, high potassium, rich in vitamins, and many more.  It has a earthy, almost nutty taste which paired well with the sweet acidity from the apples. The texture reminds me of a carrot- crunchy but not starchy.  The blue cheese and walnuts added some additional flavor and texture to the dish, and the tangy vinaigrette was the perfect thing to tie it all together.  This is a light and refreshing salad, that is surprisingly filling at the same time.  Thanks to Food & Wine for the recipe!

Ingredients:
1/4 cup apple cider vinegar
1 tablespoon dijon
1/4 of a red onion, minced (or one shallot)
salt and pepper
6 tablespoons olive oil
1 cup crumbled blue cheese
3 large granny smith apples, peeled and diced into 1/2 inch cubes
1 large celery root (or two small- should be about the same amount as the apples) peeled and diced into 1/2 inch cubes
1/2 cup toasted walnuts, roughly chopped or halved (I bought mine pre-roasted, but you can do that step yourself if yours are raw.  It definitely makes a difference!)

*As a note, this recipe makes A LOT.  But the leftovers save well and the salad tastes even better after a day or two.  However, you can cut the recipe in half to make a smaller amount.

Peeled celery root

Directions:
Make the dressing by combining the vinegar, mustard, onion or shallot, about 1/2 teaspoon salt and some freshly cracked black pepper. Let it stand for 10 minutes, and then whisk in the olive oil and 1/4 cup blue cheese.  

Combine the chopped celery root and apple in a large bowl.  Pour the dressing over top, and add the remaining blue cheese and walnuts.  Mix thoroughly and refrigerate until ready to serve!  

Apple-Curry Quinoa

This is my go-to recipe for quinoa as a side dish, and goes especially great with pork.  Apples and pork are a classic combo which is why I think this quinoa dish works so well with it.  The flavors of curry and mint add a unique twist, and the sweet agave nectar and crunchy almonds really round out the dish.  And best of all, it is healthy!  This is a really good alternative to your usual potato or rice side dish - it tastes great and everyone will be impressed by the amazing and fresh flavor combination.

Ingredients:

1 1/2 cups pre-rinsed quinoa

2 cups low-sodium chicken broth

1 t salt

2 T fresh lemon juice

1 T olive oil

1/4 t pepper

1 1/2 t curry powder

1/2 t cumin

1 T agave nectar or honey

2 T minced shallot

1/3 cup mint leaves, chopped

1 apple, diced into 1/2 inch pieces

1/4 cup chopped or sliced almonds

1/4 cup dried cranberries (optional)

Directions:

Bring the chicken broth and salt to a boil, and add quinoa.  Simmer, covered for 15-20 minutes until the liquid has been absorbed.  Fluff with a fork and leave covered until you are ready to add the rest of the ingredients.  In a small bowl, combine the lemon juice, oil, pepper, curry powder, cumin, agave nectar, and shallot.    Whisk this sauce together until it is well-incorporated.  

Pour over the quinoa and stir to combine.  Next, add the apple and mint, and finally the almonds and cranberries if using.  Mix well, taste for more salt, and serve hot or cold.

Apple-Cinnamon Steel Cut Oats

After my last time making steel cut oats, (when I discovered I loved them so much) I was thinking of different flavor profiles to go with the next time.  I decided on apple-cinnamon, mixing cooked apples into the oatmeal with fresh chopped apples on top.  I made a double-batch so we could eat it for breakfast all week long, and I'm so glad I did.  It was creamy and delicious, slightly sweet but also tart from the fresh apple.  The cinnamon smells and tastes amazing, without overpowering the dish.  Looking forward to making this again!

Ingredients:

2 cups steel cut oats

1 T vegetable oil, or flavored oil such as hazelnut

1 cup coconut milk

1 cup milk

6 cups water

1 cinnamon stick

1/2 t salt

2 T honey

1 t vanilla

2 apples, peeled and diced

1 t ground cinnamon

1 T brown sugar

2 T water

ground cinnamon and nutmeg for garnish

Directions: 

Toast the steel cut oats with the oil in a non-stick skillet for about 4-5 minutes.  

Heat both milks and the water in a medium-large sauce pan until boiling.  Add the toasted oats, cinnamon stick, and salt.  Stir and let simmer for 30 minutes.

Meanwhile, peel and dice your apples if you haven't done so already.  Reserve one apple for topping.  Combine the other chopped apple in a medium non-stick skillet with the ground cinnamon and sugar.  Stir to combine, and add the 2 T water.  Cover and cook for about 8-10 minutes.  Take the lid off and allow remaining liquid to cook off.  

  
When the oatmeal has thickened, add the cooked apple mixture, honey, and vanilla.  Stir and taste for more salt.  Top with fresh apples, cinnamon, and nutmeg. 

Ginger Apple Cranberry Sauce

As I was searching for a cranberry sauce recipes, I came across one that included crystallized ginger.  I had to try it because my friend Katie had just left me with some leftover crystallized ginger after we made ginger rice pudding.  Along with lemon zest and juice, I also added apple for some extra texture and sweetness (and because we had some on hand).  The result was tart and sweet with a hint of gingery spice.  An easy way to change up your typical Thanksgiving cranberry sauce!

Ingredients:

1 bag of fresh cranberries (12 oz)... about 4 cups

1 cup of water

1/2 cup sugar

zest and juice of one lemon

1/4 cup crystallized ginger, matchstick sliced

1 cup diced apple

Directions:

Combine water and sugar in a small-medium sauce pan and bring to a boil over high heat

Once sugar has completely dissolved, add the cranberries.  Then, add the lemon juice, zest, and ginger.  Stir to combine.  The berries will start popping as they cook.  This releases the natural gelatin inside the berry which makes the sauce thicken.

Reduce the heat to a simmer, and continue cooking for about 10 minutes, stirring often.  Then, add the apples, and cook for 3-5 minutes longer.  You should be able to tell that the berries have all popped and the mixture should be pretty thick.  Set aside to cool and store in the fridge until you are ready to eat.  Easy to make ahead for the big meal!

 

Enjoy with your Thanksgiving Dinner!