This green juice recipe is full of nutrients and Martha swears by a glass of it every morning. I’ll admit, this is the first time I’ve shared a recipe I’m not absolutely crazy about, but I’ve made a few tweaks that make it much more drinkable for a green juice newb like myself.

Table of Contents

• The Story Behind the Recipe
• Martha Stewart’s Green Juice
• Ingredients
  • Martha’s Green Juice:
  • My … Wimpier Adapted Green Juice Recipe:
• How to Make Martha Stewart’s Green Juice
  • Green Juice with a Juicer:
  • Green Juice with a Blender:
• Tips for Success
• More Veg- and Fruit-Forward Green Drink Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Queen Martha mentioned in both the recent documentary about her and in her 100th cookbook (affiliate link) that her green juice recipe is basically her fountain of youth. She attributes her glowing skin and vibrancy to the green juice she drinks every morning. And as an aging woman myself, I couldn’t NOT give it a try!

My husband and I made a big production of running everything in Martha Stewart’s green juice recipe from her cookbook through the juicer (we’re new to juicing).

And I’ll be honest. We took cautious sips and … it … wasn’t our favorite.

I suspect that for those who have been juicing for awhile, they might be able to drink it no prob. Me, I learned quickly that there are steps to juicing, and as a novice, I need more of an … intro juice.

Luckily, with a bit of adaptation, I created a version of green juice that I can happily drink every morning (my husband, on the other hand, I think will remain scarred for the foreseeable future, so I’m the only one still on the green juice train).

Today, I’m sharing the green juice recipe from Martha Stewart, plus my tweaks to make it more drinkable (in my opinion).

There are a number of versions of Martha’s green juice out on the web as she’s changed it up over the years. Her most recent version, in her newest cookbook, is optimized for max nutrition without a lot of sugars. As someone who has to watch her sugars for health reasons, I respect that!

But I had to add some sweetness to my version, and the ginger had to go completely.

Martha Stewart’s Green Juice

Martha Stewart’s Green Juice is SO full of nutrients! We’re talking loads of potassium, vitamin A, vitamin C, and even some calcium and iron. (Here’s more info about the health benefits of green juice.)

It just feels good to start the day with a nutritional powerhouse of a drink.

Ingredients

Martha’s Green Juice:

• Spinach – Martha suggests one bunch, washed super well. She grows hers in her garden because she’s Martha Stewart. I use the baby spinach found in the prepared section of the grocery store.
• Celery – Two stalks; Martha prefers hers with the leaves
• Cucumber – Martha suggests the Kirby variety, but that’s not something I’ve seen, so I just use 1/2 an English cucumber
• Parsley – One bunch fresh flat-leaf parsley
• Mint – One small bunch
• Ginger – A one-inch piece, and the peel can stay on.
• Orange wedges, peel on

My … Wimpier Adapted Green Juice Recipe:

• Baby spinach
• Celery – Two stalks
• Cucumber – I generally use half an English cucumber. No need to peel.
• Parsley – I reduce the parsley to a few sprigs instead of the full bunch.
• Mint – A few sprigs.
• Pineapple – I like the sweetness a bit of pineapple adds.
• Orange wedges
• Granny Smith apple – I like the sweet/sour element the Granny Smith provides

I can’t do the ginger. It’s too strong of a taste. Maybe someday when I’m more of a hardcore juicer (I aspire to juice greatness!)

How to Make Martha Stewart’s Green Juice

Green Juice with a Juicer:

Just run all of the ingredients through the juicer and serve!

Green Juice with a Blender:

You can also use your blender if you don’t have a juicer. Puree all of the ingredients then strain them through a nut milk bag or through a cheesecloth lined sieve. Discard the solids and enjoy the juice.

Tips for Success

• Don’t be afraid to cut your green juice with water. If the taste is too strong, it’s okay to add water! I prefer water AND ice. It stretches the juice and also makes it more drinkable in my opinion.

I hope this green juice recipe is a winner for you! I’m curious to hear what you think of it – and if, like me, you have to make a few adaptations to really be able to drink it! 😅

More Veg- and Fruit-Forward Green Drink Recipes

• Tropical Green Smoothie
• Mango Green Smoothie
• Green Lime Smoothie
• Toasted Coconut Green Smoothie
• Shamrock Shake Smoothie
• Ginger Peach Green Smoothie

Print

Martha Stewart’s Green Juice

Health in a glass! Martha says her green juice is her key to aging gracefully. I'm listening! This green juice recipe is lower in sugar compared to some out there, and loaded with nutrients. I'm sharing her original recipe from her 100th cookbook + my adaptations to make it a bit (in my opinion) more tasty for green juice newbies such as myself.

Keyword green juice recipe, low sugar green juice, martha stewart green juice, martha stewart’s green juice

Servings 2

Calories 162kcal

Author Kare

Ingredients

• 1 bunch spinach washed well; or 3-4 cups baby spinach
• 2 stalks celery Martha prefers hers with the leaves
• 1 cucumber Martha suggests the Kirby variety, but that's not something I've seen, so I just use 1/2 an English cucumber
• 1 bunch fresh flat-leaf parsley
• 1 small bunch fresh mint
• 1 one-inch piece fresh ginger with the peel on*
• 2 unpeeled orange wedges

Instructions

Juicer Instructions

• Run the ingredients through a juicer. Stir and serve.

Blender Instructions

• Puree all of the ingredients in a blender, adding a splash of water if needed. Pour the juice through a cheesecloth-lined sieve or into a nut milk bag and press as much juice as possible out. Discard the pulp, stir the juice, and serve.

Notes

Because I like to serve this green juice over ice and cut it with water, I usually drink about half of it and save the other half for the next morning. 

My version:

*For my version, I leave out the fresh ginger entirely. The taste is just so strong. I’m sure it can become an acquired taste, but I’m not there yet. I also reduce the parsley and mint and change the cucumber and spinach to more easily accessible varieties. Finally, I’ve added a Granny Smith apple and fresh pineapple for some sweetness. I prefer to serve this Green Juice over ice and like to cut it with a generous splash of water. 

• 1 Granny Smith apple, core & seeds removed
• 2-inch slice or 4-5 chunks fresh pineapple
• 3-4 cups (packed) baby spinach
• 1/2 English cucumber
• 2 stalks celery
• 2-3 sprigs fresh parsley
• 1-2 sprigs fresh mint
• 2 unpeeled orange wedges

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 29g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 372mg | Potassium: 2903mg | Fiber: 14g | Sugar: 10g | Vitamin A: 37487IU | Vitamin C: 199mg | Calcium: 510mg | Iron: 14mg

The post Martha Stewart’s Green Juice Recipe (+ How I Modify It So I Can Actually Drink It) appeared first on Kitchen Treaty.

I especially love the maple dijon dressing on this butternut squash salad. Oftentimes, I’ll make a version of this dressing with lemon, but for this salad, I wanted to use a different citrus flavor that feels more wintery, so I went with mild, sweet orange juice. It’s perfect!

Table of Contents

• Why You’ll Love This Roasted Butternut Squash Salad
• Ingredients
• Adaptations/Variations
• How to Make Roasted Butternut Squash Salad
• Tips for Success
• More Fall & Winter Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love This Roasted Butternut Squash Salad

This is one of those versatile salads that works equally well as a side for a family dinner, a hearty main dish for lunch, or a special occasion salad (I’m making this one for Thanksgiving!)

I set out to create a salad that had all of the elements you want: Some acidity and zip from the dressing, creamy saltiness from the feta, sweet roasted squash, and welcome crunch from the pepitas. Oh, and the chewy sweetness of dried cranberries is a win, too!

Not only does this butternut squash salad taste terrific, it’s really pretty to look at, too. Perfect fall colors!

Ingredients

• Butternut squash – I love this sweet, creamy, and prolific squash, but you could actually substitute another winter squash or pumpkin if you like.
• Olive oil – For roasting the squash.
• Salt & pepper – Also for roasting the squash.
• Pepitas – Also known as hulled pumpkin seeds, pepitas add a bit of color and crunch. I love to toast them first to enhance the flavors and crunch.
• Baby spring greens mix
• Spinach – I like to add spinach to the mix for the added nutrients and variety. You can use more spring greens, though, if you prefer.
• Apple – The crisp, crunchy sweetness provides the perfect seasonal counterpoint to the butternut squash. Fuji, Honeycrisp, or another sweet crisp apple are recommended.
• Feta cheese – Crumbled.
• Dried cranberries – For some added color and sweetness.
• Orange maple dijon vinaigrette – Olive oil, red wine vinegar, orange juice, pure maple syrup, Dijon mustard, fresh garlic, salt and pepper.

Adaptations/Variations

• Dairy-free/vegan butternut squash salad: Simply leave out the feta cheese or sub in a dairy-free/vegan alternative.
• Swap out the pumpkin seeds for toasted hazelnuts or pecans, if you prefer. Both are also delicious!

How to Make Roasted Butternut Squash Salad

First, you’ll roast the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, and spread on a baking sheet in a single layer. Roast until soft and golden brown on some of the sides.

Meanwhile, toast your pepitas in a dry skillet. Just add them to the skillet and cook on medium, stirring frequently, until they begin to toast and smell fragrant.

Next, whip up the salad dressing in a small bowl or mason jar.

It’s time to assemble your salad! Add the greens to a large bowl along with half of the butternut squash, half of the apple, and half of the feta. Add half the dressing and toss to distribute it well.

Top with remaining butternut squash, apple, and feta. Add the pepitas and dried cranberries, then drizzle the remaining dressing over the top. And serve!

Tips for Success

• Don’t burn your pepitas! Remove them from the heat before you think you need to, so they don’t over-toast. They’ll toast a bit more after you’ve removed them from the heat.
• If you’re not going to serve it right away, toss your apples in some fresh lemon juice. That will help keep them from browning.

I hope this roasted butternut squash salad is a huge winner for you! It’s easily my new favorite salad and it’s a definite must-have for our Thanksgiving menu this year.

More Fall & Winter Salad Recipes

• Simple Fall Salad
• Fall Fruit Salad
• Lemon Garlic Kale Salad
• Winter Kale Salad

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Roasted Butternut Squash Feta Salad Recipe

This easy butternut squash salad recipe hits all the right notes! With creamy caramelized butternut squash, crunchy pepitas, salty feta, tart cranberries, and crisp apples over mixed greens and drizzled with an orange maple vinaigrette. My new favorite salad!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword butternut and feta salad, butternut squash feta salad, butternut squash salad, roasted butternut squash salad, salad with roasted butternut squash

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the salad:

• 2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pepitas pumpkin seeds
• 4 cups baby spring greens mix washed and dried
• 2 cups baby spinach washed and dried; or you can use 2 additional cups of spring greens
• 1 cup diced apple about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple
• 1/3 cup crumbled feta cheese
• 2 tablespoons dried cranberries

For the salad dressing:

• 5 tablespoons olive oil 1/3 cup
• 2 tablespoons red wine vinegar
• 1 tablespoon orange juice
• 1 teaspoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• 1/4 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.

Toast the pumpkin seeds

• Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.

Make the salad dressing

• In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. 

Assemble the salad

• Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
• Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free/vegan option:

Omit the feta or add crumbled vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

The post Roasted Butternut Squash Feta Salad Recipe appeared first on Kitchen Treaty.

With cutie pumpkins, apple “nachos,” string cheese brooms and more, it’s full of a variety of healthy Halloween snacks and a few treats for a well-balanced Halloween diet (totally a thing!)

Children’s Halloween snacks have never been more fun! This snack board features a mix of healthy and sweet ideas for Halloween party snacks, and it’s super easy to put together and adapt to individual needs and tastes.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love this Halloween Snack Board
• Ingredients
• Equipment Notes
• Adaptations/Variations
• How to Make a Halloween Snack Board
• How to Make it Ahead of Time
• More Halloween Snack Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I think Halloween party snacks are so fun. It’s the ultimate excuse to get cutesy with your food, and I’m all over that. So I thought I’d assemble some of my faves and make a Halloween snack board.

I wanted to call this Halloween Snack Board a Halloween Charcuterie Board, but I just couldn’t bring myself to do it. I know that charcuterie has come to mean any assortment of foods gathered on a board (I even call this Christmas board a charcuterie board), but officially, charcuterie means cured meats, and this is pretty far from having meat.

I mean, it can, if you want to (and might I suggest this amazing prosciutto hand if you’re going there?), but this Halloween snack board is more of a fruit and vegetable affair with some chocolate, caramel, and fruit dip thrown into the mix. More Halloween party snacks than charcuterie board.

Why You’ll Love this Halloween Snack Board

A Halloween snack board is such a fun and easy way to display Halloween party snacks! This one is super easy to assemble, with the components easily made in advance then quickly assembled right before serving.

Ingredients

• Apple “nachos” – Colorful apples, arranged in slices, and drizzled with caramel sauce and Halloween-themed sprinkles. I suggest tossing the apple slices in a little lemon juice to help prevent them from browning.
• Marshmallow fluff fruit dip – This easy fruit dip is the centerpiece of the display.
• String cheese pretzel broomsticks – String cheese and pretzel sticks make adorable simple broomsticks! Bonus: a little protein for your Halloween party snacks! I’ve written a full post about how to make string cheese broomsticks, but it’s really easy.
• Clementine pumpkins – Basically tangerines or “cutie” oranges, peeled, with celery stems plopped in the top. I love these!
• Mixed nuts
• Candy corns
• Gingersnaps – Any store-bought gingersnap will do, or if you’e like to make your own gingersnaps, go for it! I love the looks of this crispy gingersnap cookie recipe.
• Halloween-shaped chocolates – I don’t have a recipe or blog post about these, but basically all you do is temper chocolate (here’s an excellent guide about how to temper chocolate) and pour it into a silicone Halloween-shaped chocolate mold and let harden for a couple of hours. This is the mold I use (affiliate link) but there are tons out there so grab the one you like best!

Equipment Notes

• Slate cheese board – We have a food-safe slate board here, but any wood board will do. If I’m using wood, I prefer to use a large dark wooden board for the spookiest vibes.
• Cauldron bowl – A cauldron-shaped bowl is super cute on this board! Here’s a similar one.

Adaptations/Variations

• Allergy Friendly Halloween Snack Board: It’s easy to adapt this board to be more of a classroom-friendly, allergy-friendly station. Leave off the mixed nuts and anything else that’s on the not-safe list, then add in some allergy free goodies.
• Vegan Halloween Snack Board: Use the vegan adaptation of the marshmallow fluff fruit dip, vegan string cheese, vegan caramel sauce, and vegan chocolate.

As I’m sure you can imagine, the sky’s the limit for this Halloween board! Here are some food ideas to add:

• Witch finger breadsticks or another witch finger treat
• Garlic bread mummies
• Mummy hot dogs (maybe with an assortment of condiments arranged around)
• Deviled egg eyeballs or classic deviled eggs with pickle or olive “pupils”
• Pumpkin hummus
• Pumpkin cookies and/or double chocolate oatmeal cookies
• Graham crackers
• Carrot sticks
• Goldfish crackers
• Make-a-monster snack mix
• Banana ghosts

How to Make a Halloween Snack Board

I like to build out from the center when making a charcuterie style board. For this board, place the bowl of fruit dip in the center, then surround the bowl with apple slices. Drizzle with caramel and Halloween-themed sprinkles.

Arrange the clementine pumpkins in the upper right corner, and the string cheese broomsticks in the bottom left corner. Add the gingersnaps and mixed nuts to the remaining corners. Fill in the gaps with candy corns. That’s it!

How to Make it Ahead of Time

Up to 2 days ahead of time:

1. Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge.
2. Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate.
3. Make your Halloween chocolates.
4. Make your fruit dip and refrigerate.
5. Gather your board and bowl so that you’re ready to go when it’s time to assemble.
6. Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

More Halloween Snack Recipes

• Witches Finger Breadsticks
• Mozzarella Mummy English Muffins
• Pumpkin Scones
• 3-Ingredient Healthy Caramel Apple Dip or Easy Caramel Apple Dip
• Pumpkin Gingerbread
• Roasted Pumpkin Seeds
• Make-a-Monster Halloween Snack Mix
• Deviled Egg Eyes

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Halloween Snack Board

This epic Halloween snack board is so fun for kids (or adults!) With healthy options plus a few treats, it's a centerpiece-worthy party platter – no tricks!

Course Appetizer

Cuisine American

Keyword halloween charcuterie board, halloween party foods, halloween snack board, halloween snacks for kids

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Author Kare

Ingredients

• string cheese broomsticks
• clementine pumpkins
• apple nachos
• marshmallow fluff fruit dip
• Halloween-shaped chocolates
• candy corns
• mixed nuts

Instructions

• Place the bowl of fruit dip in the center of a large food-safe board, then surround the bowl with apple slices. Drizzle with caramel sauce and top with Halloween-themed sprinkles.
• Arrange the orange pumpkins in a corner, and the string cheese broomsticks in another corner. Place the gingersnaps and mixed nuts in the remaining corners. Fill in the gaps with candy corns. Serve immediately.

Notes

Make ahead:

Up to 2 days ahead of time:

• Make your orange pumpkins and cheese broomsticks ahead of time and store them separately in an airtight container in the fridge
• Slice your apples and toss them in lemon juice so they won’t brown, and refrigerate
• Make your Halloween chocolates
• Make your fruit dip and refrigerate
• Gather your board and bowl so that you’re ready to go when it’s time to assemble
• Then, right before it’s time to put together your Halloween party snacks, assemble the platter. It comes together quickly, easily, and impressively!

The post Halloween Snack Board appeared first on Kitchen Treaty.

Whether you’re looking for the perfect Mother’s Day Breakfast idea or just craving tender, fluffy pancakes with loads of fresh fruit inside and out, I’ve got a fruit pancake for you!

From berries to peaches and from apples to bananas, these pancakes with fruit are arguably the BEST way to start your day.

Let’s dig in!

Table of Contents

• Banana Pancakes
• Apple Pancakes
• Berry Pancakes
• Citrus Pancakes
• Stone Fruit Pancakes
• Other Fruit Pancakes
• More Fruit Pancake Goodness

Banana Pancakes

Fluffy Banana Pancakes

Fluffy Banana Pancakes

These easy banana pancakes are sweet, decadent, and SO fluffy! This is the most popular pancake recipe on my website, and I think deservedly so – in my opinion, this is the ultimate banana pancake recipe.

Get the recipe

Banana oat Blender Pancakes

Banana Oat Blender Pancakes

These tender, hearty pancakes are full of flavor but are completely gluten-free AND vegan/dairy-free! Plus, the batter mixes up entirely in the blender. Just add blueberries, blackberries, or strawberries if you want 'em even fruitier. I love this fruit pancake recipe!

Get the recipe

Bananas Foster Pancakes

Bananas Foster Pancakes

If you're looking to level up your banana pancake game, Simply Stacie brings you these caramelized and buttery Bananas Foster Pancakes! These decadent pancakes are surprisingly easy to make.

Get the recipe

Banana Split Pancakes

Banana Split Pancakes

These fluffy and hearty oatmeal pancakes from Peas and Crayons are topped generously with bananas, strawberries, and a scattering of dark chocolate chips. Yum!

Get the recipe

Apple Pancakes

Apple Ring Pancakes

Apple Ring Pancakes

These golden buttery pancakes have whole apple rings baked right inside them! They taste like an apple fritter and are perfect for the apple lovers in the house.

Get the recipe

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Homemade Hooplah brings you these buttery, old-fashioned cinnamon pancakes piled high with tender apples in a cinnamon syrup glaze. These apple pancakes are perfect for fall but no way will I confine them to just one season – these are too good!

Get the recipe

German Apple Pancakes

Caramelized German Apple Pancake

Puffy Dutch baby pancakes are made in a skillet – they taste sort of like a cross between a traditional American pancake and a crepe. This version from I Heart Eating, with caramelized apples, lacy golden edges, and a dusting of powdered sugar, levels up the puff pancake for sure!

Get the recipe

Berry Pancakes

Blueberry Pancakes

Blueberry Pancakes

Blueberry pancakes are a classic for a reason, and I Heart Naptime has perfected them! They're fluffy, light, and tender, and generously studded with fresh juicy blueberries.

Get the recipe

Blueberry Lemon Pancakes

Blueberry Lemon Pancakes

Adding tart lemon to blueberry pancakes makes them even better! This version from Quiche My Grits are fluffy, golden, and full of flavor.

Get the recipe

Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

Layer buttermilk pancakes with loads of juicy strawberries in the middle, and top generously with whipped cream for a pancake version of strawberry shortcake!

Get the recipe

Strawberry Sheet Pan Pancakes

Strawberry Sheet Pan Pancakes

If you're feeding a crowd or too short on time to be tied to the griddle, these sheet pan pancakes from Recipe Runner are a genius way to get your pancake fix! I love that these are studded with gorgeous juicy strawberries and dusted with powdered sugar. Cut into squares and enjoy!

Get the recipe

Raspberry Swirl Pancakes

Raspberry Swirl Pancakes

These unique pancakes from Chocolates and Chai are a literal twist on the standard fruity pancake! A homemade raspberry syrup is swirled into buttery pancakes right ton the griddle for a unique and tasty raspberry pancake.

Get the recipe

Mixed Berry Dutch Baby Pancake

Mixed Berry Dutch Baby Pancake

This puffy Dutch Baby pancake from Homemade Hooplah brings all the berries together, perfect for the berry lovers in your family.

Get the recipe

Citrus Pancakes

Orange Buttermilk Pancakes

Orange Buttermilk Pancakes

With both the zest and juice from oranges, these citrus pancakes from Muy Bueno are sure to be your morning's bright spot! These tender buttermilk pancakes are so fresh and sunshiney.

Get the recipe

Citrus Poppyseed Almond Flour Pancakes

Citrus Poppy Seed Almond Flour Pancakes

These fluffy gems from The Bojon Gourmet are as gorgeous as they are delicious! They're gluten-free with an easy dairy-free option, super tender, flavored with citrus zest and poppy seeds. So pretty! Garnish with a variety of citrus slices for the most gorgeous presentation.

Get the recipe

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes

The combo of lemon and ricotta in these fluffy pancakes from Modern Honey is a sure winner! Serve with lemon curd and whipped cream to take them over the top.

Get the recipe

Lemon Ricotta Pancakes with Raspberry Syrup

Lemon Ricotta Pancakes with Raspberry Syrup

Fluffy, lemony pancakes baked buttery and golden brown, with a gorgeous and delicious raspberry syrup drizzle over the top. These pancakes from Christina's Cucina are fruit pancake perfection!

Get the recipe

Key Lime Pie Pancakes

Key Lime Pie Pancakes

Key lime pie for breakfast?! Sign me up! These key lime flavored pancakes from Peas and Crayons are ultra fluffy and so full of bright and zesty flavor.

Get the recipe

Stone Fruit Pancakes

Cherry Pancakes

Cherry Pancakes

Cherries and chocolate come together in a decadent pancake from The Littlest Crumb. With cherries pureed into the batter plus more cherries and chocolate drizzled over the top, these pancakes are over-the-top amazing!

Get the recipe

Peach Pancakes

Peach Pancakes

Summer perfection! Make the best of late summer produce with Slow the Cook Down's peach pancakes. Golden fluffy buttermilk pancakes are stuffed with juicy diced peaches, then served with a dollop of whipping cream. YUM.

Get the recipe

Mango Pancakes

Mango Pancakes

Chisel & Fork brings you a tropical spin on fruit pancakes with these mango pancakes. Fresh mangos are pureed in the batter for mango taste in every bite.

Get the recipe

Other Fruit Pancakes

Cranberry Pancakes

Cranberry Sauce Pancakes

This one's a little out there – I created it many years ago – but I still love it! Leftover cranberry sauce, mixed in with pancake batter, is surprisingly good!

Get the recipe

Hummingbird Pancakes

Hummingbird Pancakes

Hezzi D's Recipe Box brings hummingbird cake flavors to a pancake recipe. Buttery pancakes filled with pineapple and banana, plus praline pecans and pineapple syrup. These fruity pancakes are definitely worthy of a special occasion.

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Fluffy Toasted Coconut Pancakes

Fluffy Coconut Pancakes

If you're looking for a dairy-free fruity pancake, this one's perfect! These fluffy coconut pancakes from Chew Out Loud are full of rich toasted coconut but are a lighter spin on traditional pancakes.

Get the recipe

More Fruit Pancake Goodness

• These Swedish Pancakes are wonderful with jam or just about any kind of fresh fruit you like!
• Just look at all of these fruit pancake recipes on PancakeRecipes.com! Yummm.
• These Protein Pancake Bowls from The View From Great Island are a unique twist on pancakes, and you can add any fruit you want!

The post 25+ Fruit Pancake Recipes appeared first on Kitchen Treaty.

What is a Galette?

Galettes are sort of a free-form pie, cooked on a baking sheet instead of in a pie tin. You roll out a disk of dough, fill it with good stuff, and then just fold over the edges to keep it all contained and bake.

This Vegan Cinnamon Honeycrisp Apple Galette looks impressive yet is extremely easy to make. Total win.

First, you make your crust. I tried a couple of vegan crust recipes (like this coconut oil version from Minimalist Baker which is delicious and ultra-tender yet I found it to be a bit too fragile for this recipe, and this vegan pie crust from It Doesn’t Taste Like Chicken). With great tips from both of those recipes, I finally landing on my own version of vegan pie crust that results in a dough that is really easy to work with yet yields a tender and tasty crust.

First, you make that delicious crust, rolling it out into a 14-inch circle, trimming the rough edges, and transferring to a large cookie sheet.

And then we have the apples. Honeycrisps here. Such a delicious all-around apple, just tart enough to play well with a nice heap of cinnamon and sugar. I keep the peel on, because I like how it looks. Plus: Easier.

To cut the apple, I slice four large pieces off the apple, leaving a square core. Then I slice the apple pieces really thin – about 1/8 inch – holding the pieces of apple together so I can keep them in a group when I arrange them on the galette.

Leave about a two-inch border around the edge.

And then fold over the edge, sort of crimping and folding as you go. Again, rustic is the name of the game – and thank goodness for that. I can do rustic. Neat pie crimps and incredible lattice tops? Notsomuch.

Then, brush the edges with pure maple syrup. This helps the obscene amount of cinnamon sugar you’re about to sprinkle on adhere to the crust and gives you that delectable crunchy edge. And then bake until bubbly and golden brown.

Garnish with homemade sugared cranberries and serve up with a nice scoop of vanilla ice cream (vegan if you want) and YUM! Dessert is served.

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Vegan Cinnamon Honeycrisp Apple Galette

An easy yet impressive freeform tart with a tender crust, delicious thin-sliced honeycrisps, and a generous dousing of cinnamon-sugar. Don’t forget the vegan vanilla ice cream!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 galette – serves about 6

Author Kare

Ingredients

For the crust:

• 1 1/2 cups all-purpose flour + a bit more for rolling
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon fine-grain sea salt
• 5 tablespoons Earth Balance vegan butter cut into 1/2-inch cubes
• 1/4 cup vegetable shortening
• 4-6 tablespoons ice water

For the remainder of the galette:

• 2-3 large honey crisp apples cored, cut into thin slices
• 2 tablespoons pure maple syrup
• 1/3 cup granulated sugar*
• 1 teaspoon ground cinnamon

For serving:

• Vegan vanilla ice cream
• Vegan whipped cream
• Sugared cranberries optional, for decoration*
•  

Instructions

• Chill the bowl. 30 minutes before starting, place a medium mixing bowl into the refrigerator. This will help keep the crust dough cold as you prepare it.
• Get the oven ready. Preheat oven to 375 degrees Fahrenheit. Set out a large baking sheet.
• Make the crust. Fill a small bowl with ice and add cold water. Set aside. Remove bowl from the fridge and add the flour. Add the sugar and salt and mix to combine (I just toss with my hands). Add the cubed butter. Toss in the shortening in walnut-sized clumps. Using your hands, mix the dough, flattening the shortening and the butter into discs, stopping when the pieces are between dime and quarter size. Create a well in the middle of your ingredients. Add three tablespoons of ice water (leave the ice behind!) Toss the flour mixture into the water and continue until all of the flour is moistened. Try not to work the flour too much – you don’t want the gluten to develop too much because that will result in a tough crust. Continue adding more water, a tablespoon at a time, until your dough sticks together in a ball.
• Roll the crust. Lay a sheet of parchment paper the size of your baking sheet on your countertop and sprinkle with flour. Place the ball of dough on top and sprinkle with a bit more flour. Use a rolling pin to roll the dough into a 14-inch circle, adding more flour if necessary to keep the rolling pin from sticking. Trim off the jagged edges of dough.
• Transfer crust to baking sheet. Lift the parchment paper, dough and all, and transfer the paper and dough to your baking sheet.
• Add apples. Arrange apple slices in groups on the dough, leaving a two-inch border around the edge.
• Fold dough. Moving around the edges, fold the dough over the apples, crimping as needed.
• Brush with syrup. Use a pastry brush to brush the perimeter of the galette – all the exposed crust –  with pure maple syrup.
• Add cinnamon-sugar. In a small bowl, mix together the cinnamon and sugar. Sprinkle over the top of the entire galette. It may seem like an obscene amount but it bakes up perfectly.
• Bake. Bake until the apples are tender and the crust golden around the edges and cooked through, 25-35 minutes.
• Cool. Let cool for at least 20 minutes before serving. Alternatively, wait until it’s cool and transfer to a serving plate (it’s easier to transfer when cool). To transfer, use a thin but wide spatula or even a pastry scraper. There may be some crisp bits around the outside of the galette; just break those off.
• Serve.

  Delicious with vegan vanilla ice cream and/or vegan whipping cream. Also pretty with sugared cranberries*!

Notes

* Here’s how to make sugared cranberrieshttps://www.kitchentreaty.com/sugared-cranberries!

The post Vegan Cinnamon Honeycrisp Apple Galette appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Creating the Recipe
• Herbed Quinoa & Wild Rice Stuffing Ingredients
• How to Make It
• Tips for Success
• More Stuffing Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This totally delicious wild rice quinoa stuffing recipe is a completely vegan AND gluten-free stuffing. Perfect for when you have vegans, vegetarians, and gluten-freers at the table, but you want to serve food that EVERYONE will love. This one fits the bill!

I first shared this wild rice stuffing here five years ago and it’s been one of my top-viewed Thanksgiving recipes ever since.

Stuffing is indeed one of my favorite things about Thanksgiving. Buttery, crunchy chunks of bread – what’s not to love? But sometimes it’s nice to shake things up a bit.

So I thought I’d create a rice-based, gluten-free stuffing with all of the traditional stuffing flavors we love. Something that’s a little more dense and hearty – a vegetarian (and vegan!) stuffing that’s naturally gluten-free, too.

Why not cover all of the dietary bases while also making something everyone will no doubt clamor for? That was my goal here.

Creating the Recipe

We have a wild rice blend – I used a half-and-half blend of wild rice and brown rice. And quinoa – a nice bit of hearty protein added to the mix so that this stuffing can also double as a main dish for those that prefer to skip the turkey.

The rice and quinoa simmer with tart apples, vegetables, veggie broth, and a splash of wine on the stovetop until tender. Then in go a few handfuls of herbs, dried cranberries, and crunchy pecans.

I have to give a shout-out to Michelle, here. She is my hairstylist and friend, and I told her I wasn’t quite happy enough with this recipe. She suggested dried cranberries for texture and another touch of sweet flavor, and it totally did the trick.

So after stirring in those bits of deliciousness, you scoop it all into a casserole dish and bake. The flavors meld and bits of rice on the tops and edges get all irresistibly crunchy. Just like a good stuffing should.

Herbed Quinoa & Wild Rice Stuffing Ingredients

• Olive oil – For greasing the baking dish and for sautéing all of those delicious veggies and other ingredients.
• Onion – I use a standard yellow onion.
• Celery – In my opinion, celery is nearly as essential as sage in a good stuffing recipe. But if you hate celery, it’s okay to leave it out.
• Apples – Go with a tart apple that will keep its shape like Granny Smith.
• Garlic – Adds so much flavor (don’t skip it!)
• Thyme – I like to use fresh thyme, but if you don’t have it, you can use half the quantity of dried thyme.
• Salt – asdf
• Wine – A dry white wine adds immense flavor. Grab one you’ll want to drink, too. I like Sauvignon Blanc or dry Chardonnay here.
• Vegetable broth – Grab a box from the store or make your own vegetable broth.
• Wild rice blend – Go with whatever mix you can find. I try to find a 50% brown rice and 50% wild rice blend, but I know that exact mix may be hard to find. And if you’re needing a 100% gluten-free stuffing, pay careful attention to the ingredients here, because sometimes wild rice blends contain pasta.
• Quinoa – Don’t forget to rinse it off before using it! Quinoa is coated with a substance known as saponins. They can lend bitter flavor if not rinsed off.
• Dried cranberries
• Pecans
• Parsley – Both for flavor inside the wild rice stuffing and for garnish to make it look extra pretty!
• Fresh sage – I call for 1/4 cup of fresh sage leaves. I did have one reader who thought this was too much; if you’re not sure, you can start with half that quantity which will still add lots of lovely sage flavor.

How to Make It

1. First, you’ll saute the veggies then cook the wild rice and quinoa in a pot. Add the cranberries, pecans, and herbs.
2. Pile the mixture into a 9×13 casserole dish, leveling it out but not mashing it down.
3. Bake until warmed through and golden brown. Drizzle with a bit more olive oil and sprinkle with chopped parsley. That’s it!

Tips for Success

• When transferring the wild rice stuffing from the pot to baking dish, lightly pile it – don’t smash it down! This helps maintain a light and fluffy texture.
• Make ahead: Prep this herbed quinoa and wild rice stuffing up to 3 days ahead of time by assembling it up to the point of baking. Cover and refrigerate until you’re ready to bake, then proceed with the recipe.

I hope this Herbed Quinoa & Wild Rice stuffing is a huge hit at your holiday table (or anytime!) It’s one that we’ve made time and again around here – definitely a beloved vegan + gluten free stuffing option.

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Herbed Quinoa & Wild Rice Stuffing Recipe

Specked with fresh herbs, apples, cranberries, and pecans, everyone will love this flavor-filled stuffing – and nobody will guess its little secret: it's vegetarian, vegan, AND gluten-free! Plus, the addition of protein-rich quinoa gives this hearty stuffing main-dish cred – perfect for those that prefer to skip the turkey.

Course Side Dish

Diet Gluten Free, Vegan, Vegetarian

Keyword gluten free stuffing, quinoa dressing, quinoa stuffing, rice dressing, rice stuffing, vegan stuffing, wild rice dressing, wild rice stuffing

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 461kcal

Author Kare

Ingredients

• 2 tablespoons olive oil + more for greasing the baking dish + more for drizzling over the top
• 1 large yellow onion finely chopped
• 2 stalks celery chopped [about 1/2 cup]
• 2 medium Granny Smith apples peeled and diced
• 2 medium cloves garlic peeled and finely minced
• 2 tablespoons fresh thyme leaves minced
• 1 teaspoon kosher salt + more to taste
• 1/2 cup dry-ish white wine I like Sauv Blanc for both cooking and drinking; Chardonnay would work well too
• 4 cups low-sodium vegetable broth
• 2 cups uncooked wild rice blend* I prefer a blend of 50% wild rice and 50% brown rice
• 1 cup uncooked quinoa rinsed well
• 1 1/2 cups dried cranberries
• 1 cup raw pecans chopped
• 1/2 cup chopped fresh Italian parsley + 1/4 cup more for topping after baking
• 1/4 cup fresh sage leaves minced

Instructions

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

Notes

Wild Rice/Gluten-Free Note

Some wild rice blends contain pasta, so if you need a 100% gluten free stuffing, please be careful about the blend you choose!

Nutrition

Serving: 1cup | Calories: 461kcal | Carbohydrates: 75g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 301mg | Potassium: 471mg | Fiber: 9g | Sugar: 24g | Vitamin A: 446IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 3mg

More Stuffing Recipes

• Cornbread Stuffing
• Vegan Buttery Herb Stuffing
• Mushroom & Caramelized Onion Stuffing
• Sourdough Herb Stuffing

Originally posted Nov. 3, 2015

The post Herbed Quinoa & Wild Rice Stuffing appeared first on Kitchen Treaty.

I love this Apple Cranberry Crisp for Thanksgiving or Christmas dessert. It is SO EASY to make, and it’s such a crowd-pleaser (especially with a nice scoop of vanilla ice cream).

Table of Contents

• Ingredients
• Best Apples for Apple Crisp

• Jump the Full, Printable Recipe
• Read Reviews & Comments

Ingredients

This vegan and dairy-free version of the happy fall/winter classic swaps coconut oil in for the butter, and you’d never know it. But if you prefer to stick with butter, just swap it on in for the coconut oil. That’ll work too!

For ingredients, we’ve got:

• Apples
• Fresh cranberries
• Cinnamon, sugar, and vanilla – mmmm sweetness and flavor.
• Cornstarch – this helps thicken up the filling just enough to be scoopable without being runny.
• And for the topping, we have rolled oats, flour, brown sugar, cinnamon, coconut oil (feel free to swap in butter if you prefer), and pinch of sea salt.

Best Apples for Apple Crisp

You have a few choices apple-wise with this one. You can go with straight-up all Granny Smiths, the star of the apple pie world. Known for their tart flavor and the fact they don’t just all go to mush, they’re perfect in this apple cranberry crisp.

But sometimes it’s nice to add something more intensely apple-y and sweet – honeycrisps, golden delicious or braeburns are all solid choices.

And then we have the cranberries. Many years ago, I shared this recipe for apple cranberry pie, and I make most every year. But it calls for cranberry sauce. For this Vegan Apple Cranberry Crisp, I envisioned a fresh cranberry situation – some nice tart bites as a counterpoint to all the sweetness going on here.

And oh goodness – I loooove fresh cranberries in this dessert. I may even need to go back and revisit that pie recipe.

I think this Vegan Apple Cranberry Crisp is a perfect casual yet festive choice for Thanksgiving dessert. I mean, some folks aren’t huge pumpkin pie fans, so this one’s a nice alternative. Plus – no dairy or eggs! You can probably even make this gluten-free if needed – try some one-for-one gluten-free flour or oat flour (I haven’t tried either but will report back as soon as I do!)

But trust me – special diet or not, this one is a crowd pleaser.

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Apple Cranberry Crisp

Sweet apples, tart cranberries, a kiss of vanilla and cinnamon … perfection. This festive yet simple dessert is a total crowd-pleaser, and it just happens to be dairy-free and vegan!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

Filling:

• 5 medium Granny Smith apples about 2 pounds (A half-and-half combo of Granny Smith and honeycrisps, braeburns, or golden delicious are also wonderful), peeled, cored, and cut into 1-inch chunks
• 2 cups fresh cranberries rinsed and picked over
• 2/3 cup granulated sugar*
• 2 teaspoons ground cinnamon
• 1 teaspoon cornstarch
• 1 teaspoon pure vanilla extract

Topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup solid coconut oil

For serving:

• Vanilla ice cream optional but highly recommended. My favorite non-dairy/vegan vanilla ice cream is Coconut Bliss Vanilla Island.

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• To a large bowl, add the filling ingredients. Toss well to combine. Pour into a 9-inch by 13-inch baking dish and spread into a relatively even layer.
• To a medium bowl (or rinse and wipe out the large bowl to reuse), add the oats, flour, brown sugar, cinnamon, and salt. Stir until well-combined. Add the coconut oil and cut in with a pastry blender or butter knives. Mix well, until topping resembles coarse crumbs. Pour evenly over apple cranberry filling.
• Bake until bubbly, apples are fork-tender, and the top is golden-brown, 35-40 minutes.
• Allow to cool for about 10 minutes, then serve – preferably alongside a generous scoop of vanilla ice cream. Yum!

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 63g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 79mg | Potassium: 209mg | Fiber: 5g | Sugar: 43g | Vitamin A: 79IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg

The post Apple Cranberry Crisp appeared first on Kitchen Treaty.

Yeah, after picking 35 pounds of apples during our first u-pick orchard experience, we were pretty much swimming in ’em. It was mostly awesome but, I have to admit, slightly daunting.

Homemade applesauce is always a great way to use up an apple harvest. So I made applesauce the very first day we had them at home, and then a couple of weeks later, the last few pickins made their way over to applesauce land too.

Applesauce land. What a glorious-sounding place that would be. Or actually … *imagination going into overdrive* … perhaps actually potentially terrifying.

We should never speak of Applesauce Land again.

Speaking of terrifying, this date looks like he has something to say and he’s not too happy about it, doesn’t he?

Sorry, date, but you were right, because YOU … you were the special ingredient that took my homemade applesauce game to new heights this fall.

This fella turned into that stuff …

… and friends, it makes for some AMAZING applesauce.

I mean, caramel and apples are MFEO, right? And date caramel is this sort of amazing stuff made with pureed medjool dates and water – maybe a pinch of sea salt for a salted effect, even. The result is a delicious caramel-like substance made only with whole-food ingredients, and a fruit to boot.

Date caramel is what inspired this apple dip recipe, too. So I guess I’m not only on an apple kick, but I’m on a date kick too.

There are worse kicks to be on, right?

So here’s what we’ve got.

Apples. Loads of them. (Both of my batches were made with mostly honeyscrisps, which are already pretty sweet.) Then we have lemon peels and cinnamon sticks, both mandatory in any homemade applesauce recipe I make.

Then we simmer with a bit of water until just softened.

THEN we puree the dates with some water and stir it on in to the bubbling pot of applesauce, giving it a caramelly glow and a warm sweetness that just takes this applesauce over the top.

Now, I mostly don’t eat sweet stuff anymore – sugar is a rarity for me. So personally, I am fine with a less-sweet applesauce.

You might want it sweeter – or your apples might not have been as sweet as mine from the get-go. If either of these are the case, feel free to add more dates. Or even throw in some plain-ol’ granulated sugar if you’d like. Pure maple syrup makes for an interesting sweetener too. Doctor it up until you smile when you take a taste. Then you know you’re there.

So! Are you ready to come on over to Applesauce Land?

Yep. Still terrifying.

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Date-Sweetened Homemade Applesauce

This homemade applesauce boasts an unusual ingredient in place of traditional sugar – pureed dates! Dates give it a warm, almost caramelly sweetness that I’m completely in love with. You can use any apple, but I recommend honeycrisps. They make a delicious applesauce.

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 cups applesauce

Calories 97kcal

Author Kare

Ingredients

• 8 pounds apples peeled, cored, and cut into 1-inch chunks (about 15 medium apples) (I use mostly honeycrisps)
• 1 1/2 cups water
• 4 3-inch cinnamon sticks
• Peels from one lemon cut with a vegetable peeler and as much pith removed as possible (about 5 strips)
• 10 medjool dates pitted
• Another 1/2 – 3/4 cups water

Instructions

• Add peeled, cored, and chopped apples to a large pot (I use a 7-1/4 quart Dutch oven) along with the cinnamon sticks and lemon peel. Add 1 1/2 cups water.
• Place on the stove over medium-high heat, bring to a boil, and reduce to a simmer. Cover and cook until the apples are tender, about 20 minutes.
• Meanwhile, place the pitted dates and 1/2 cup water in the pitcher of a high-speed blender. Puree until completely smooth, adding additional water if needed to keep things going.
• If, after the 20 minutes, the apples are tender enough to mash with a potato masher, go ahead and mash them as much as possible. Otherwise, cover them back up and give them a bit more time to cook.
• Once the apples are mashed and stirrable, add the pureed dates. Stir until combined. Taste and add more sweetener if desired (see notes). Continue simmering until applesauce is the thickness you’d like. I cook it for just a few more minutes and it’s usually perfect.
• Remove the lemon peel and cinnamon sticks and discard.
• If you want completely smooth applesauce, let it cool and then puree in batches in the blender.
• Store in airtight jars in the refrigerator. With a batch this big, I usually like to freeze some in jars or freezer bags to enjoy later on.

Nutrition

Serving: 1/2 cup | Calories: 97kcal | Carbohydrates: 27g | Fiber: 5g | Sugar: 21g

The post Date-Sweetened Homemade Applesauce appeared first on Kitchen Treaty.

But lately, I’ve been hearing a lot about apple picking, and on this side of the mountains, no less. Obviously, we needed to give this a try.

So off we went, down to a farm in the valley, grocery bags in hand – juicy (and giant!) honeycrisps and galas clustered on heavy branches everywhere we turned. 10 minutes later, we found ourselves lugging three heavy bags of apples to the weighing station. 35 pounds of apples, at $2.50 a pound. We experienced a bit of sticker shock, but on the plus side, there’s nothing quite like being flush in apples. Especially those crunchy, juicy, sweet honeycrisps. So, yes Will Hunting, we definitely like them apples.

Recently, I’ve found myself fascinated with the concept of date caramel. I’ve seen a few recipes swirling around for “caramel” sauce made with Medjool dates and it has been on my list to try for awhile now. Needless to say, having fifty thousand apples in my possession is pretty strong incentive to make a caramel recipe, so Medjool dates made their way onto my grocery list and into my blender. I wasn’t going to make straight-up date caramel, exactly, but instead a nice date caramel-ly dip to go along with oodles of apples.

In my search to find the original source for date caramel, I finally found this recipe from Nourishing Meals, shared back in 2010. But her recipe wasn’t for date caramel … it was for a caramel apple dip with dates! Brilliant original idea, Kare. Brilliant.

Ah well, I suppose if this 3-Ingredient Healthy Caramel Apple Dip didn’t turn out to be the most original, at least it is supremely delicious.

So here’s what we’ve got. Sticky-sweet Medjool dates. Some hot water. Creamy, dreamy almond butter – sublime with apples in and of itself, but also luxurious incorporated into a healthier caramel apple dip recipe.

Plus, some vanilla extract and a hefty pinch of salt. Oh, and some cinnamon if you like. I know that’s actually five ingredients but 1) I don’t count the salt and 2) The cinnamon is optional. Perhaps lame excuses, but we can all agree either way that this a nice and simple recipe, no?

I love this recipe. It’s not silky smooth like caramel – and yes, you can taste the almond butter – but it still gives off a luxuriously caramelly vibe and that, my friends, is what it’s all about.

Apples and caramel and fall and oh-so-cozy happiness.

Okay, but maybe a few less apples next year at the u-pick orchard.

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3-Ingredient Healthy Caramel Apple Dip

Made with sticky-sweet Medjool dates, creamy almond butter, and pure vanilla extract, this healthier take on caramel apple dip makes the whole apple-a-day thing even more of a treat.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Kare

Ingredients

• 10 medjool dates pitted*
• 1/2 cup hot water
• 1/4 cup almond butter here’s how to make your own
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon optional
• Pinch kosher salt + more to taste if desired

Instructions

• Add medjool dates and water to the pitcher of a high-speed blender. If necessary, let sit for 10-30 minutes, until softened.
• Add the almond butter, vanilla, pinch salt, and cinnamon if using. Puree on high speed until completely smooth, a minute or two. Add more water, a tablespoon at a time, if needed to keep things moving.
• Transfer to serving bowl. Keeps in an airtight container in the refrigerator for several days … um, it never really lasts that long around here.

The post 3-Ingredient Healthy Caramel Apple Dip appeared first on Kitchen Treaty.

Forget the Boys of Summer. Here we have the Side Salad of Fall.

I have no idea where I was going with that. Or why I even started with it. I should start again.

Really, what’s on my mind is something totally unrelated to salad. See, we’ve been through the wringer with one of our kittens, Blossom, over the past few days. She became deathly ill over the weekend and we didn’t think she was going to make it. As a last-ditch attempt to save her, we took her sister into the vet’s office to be with her. Fern snuggled up to her as always and within a few hours, Blossom’s body temperature began to climb. Two days later, both cats are – shockingly – back home with us and Blossom is slowly recovering. She’s not out of the woods yet but after a weekend of basically mourning our kitten and the roller coaster of it all, I admit it’s kind of hard to think of salad.

Salad, salad, salad. Thinking salad thoughts.

Okay, I’m there.

So, about this salad! We all need a good fall side salad recipe, right? To serve along with that hearty fall chili, to snack on at lunchtime, even to serve right along with our Thanksgiving feasts.

This Fall Green Salad with Apples & Pecans came from the desire to have a solid side salad recipe for this time of year. But I didn’t want it to be complicated. Because who wants to spend 45 minutes making a salad?! Not I.

And this one does start simply, with a light Maple-Cider Vinaigrette whisked up right in the salad bowl. Then we’ve got fresh greens, crisp apple matchsticks (I like Honeycrisp or Cameo best for this salad), and the crunch of a bit of celery. Toss it all up, toast up some pecans, top the salad, and voila!

Fall in a bowl.

My guy calls this side salad recipe “refreshing,” I call it “score!” Because not only is it delicious, it comes together in a flash. More time to snuggle with kittens.

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Simple Fall Green Salad with Apples & Pecans

A refreshing (and refreshingly simple!) side salad with crisp apples, toasted pecans, crunchy celery, and a light dressing made with cider vinegar and pure maple syrup.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Kare

Ingredients

• 1 batch Cider Maple Vinaigrette recipe below
• 1/2 cup pecans chopped
• 1 medium honeycrisp or cameo apple cut into thin matchsticks
• Juice of half a lemon about 2 teaspoons (optional)*
• 1 small head green leaf lettuce or your favorite mild greens, torn into bite-size pieces (about 6 cups)
• 1 stalk celery sliced (about 1/2 cup)

Cider Maple Vinaigrette

• 2 tablespoons extra virgin olive oil
• 2 teaspoons apple cider vinegar
• 1 teaspoon pure maple syrup
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

• Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
• Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
• If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning – see note below.
• Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
• Top with toasted pecans and serve.

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