Apple Baked Squash

Photo of baked apples filled with nuts and sugar from Liia from Unsplash

Savor the flavors of autumn with our apple baked squash. This delightful dish features tender squash filled with sweet and tangy apples, perfectly complementing the season’s bounty. Baked to perfection, it’s a comforting and wholesome meal that captures the essence of fall. Whether enjoyed as a side dish or a hearty main course, our apple baked squash brings warmth and flavor to your table, making every bite a celebration of the harvest season.

Photo of baked apples filled with nuts and sugar from Liia from Unsplash

Apple Baked Squash

NY Times Magazine
Delight in the essence of autumn with Apple Baked Squash, where tender squash halves are filled with a sweet and fragrant apple mixture, baked to caramelized perfection. This comforting dish encapsulates the warmth and flavors of the season, offering a delightful fusion of sweet and savory notes with every bite.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Servings 4 servings

Ingredients
  

  • 2 acorn squash (halved crosswise, seeds and fibers scooped out)
  • 2 small McIntosh apples (halved, cored, and cut into 1/4-inch thick slickes)
  • 4 tsp unsalted butter
  • 3 cups apple cider

Instructions
 

  • Slice off the bottom of each squash half so that they stand flat, being careful to not cut into the flesh. Place in a medium-size roasting pan.
  • Fan half of an apple in the cavity of each squash half. Add 1 tsp of butter and 1/4 cup of cider to each.
  • Pour the remaining cider in the roasting pan. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 1.5 hours.
  • Place 1 squash half on each of 4 plates and serve immediately.

Notes

This recipe was published in the November 16, 1994 edition of NY Times Magazine. (pp 71-72)
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Vegan French-Style Braised Leeks

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Crafting vegan French-style braised leeks is a culinary journey that’s delightfully simple and immensely gratifying. This dish highlights the leeks’ natural delicate flavor and delivers a rich, comforting taste, reminiscent of traditional French cuisine. However, the joy isn’t solely about taste; it’s also about embracing the goodness of plant-based, wholesome ingredients in this classic recipe. The process is uncomplicated, and the result is a dish that will warm your heart with its depth of flavor and the knowledge that you’ve chosen a compassionate and delicious path to savor.

Photo of freshly washed leeks from Andrew Gaertner from Pexels

Vegan French-Style Braised Leeks

Camilla Sanderson
This dish beautifully accentuates the leeks' delicate flavor, delivering a rich, comforting taste that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 2 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 2 leeks, thickly sliced
  • 2 cloves garlic, minced
  • 250 ml vegetable stock
  • 2 Tbsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1 tsp dried thyme
  • A pinch of salt and black pepper

Instructions
 

  • Heat the oil in a large skillet or frying pan on a medium heat. Once hot, add the leeks and sauté over the heat, stirring often, for 3 minutes until nicely browned. Then add the garlic and stir over the heat for another minute until browned.*
  • Once browned, add the vegetable stock and the rest of the ingredients, stir well, put the lid on and turn the heat down to low. Simmer over the low heat for 20 minutes, stirring occasionally.
  • It is ready when the leeks are meltingly soft. Test them with a sharp knife which should slide in very easily. If there is any resistance against the knife, keep cooking for a few more minutes with the lid on until they are super soft.
  • Once soft, take the pan off the heat and serve, garnished with fresh herbs if you like. It will also keep for up to half an hour with the lid on to keep it warm.

Notes

* Be careful to ensure that the garlic does not burn or else it will give a bitter flavour to the dish. If the garlic starts to catch at all, just add a splash of water to bring the temperature down and stop it from burning.
** If it starts to look too dry at any point (it will depend on the size of your pan and how well the lid fits), just add a little more water to make it more saucy. If it looks too wet, just remove the lid and boil it off for a few minutes until there is the amount of sauce that you prefer.
This recipe is originally from the Cooking with Camilla blog.

Easy Apple Galette

Photo of apple pie from Viktoria Lunyakova from Pexels

Apple galette is a delicious and rustic dessert that highlights the natural sweetness of apples in a simple yet delightful way. With just a few ingredients and straightforward assembly, you can create a flavorful and visually appealing galette that is both comforting and satisfying. The thinly sliced apples, arranged atop a buttery and flaky pastry crust, create a delightful balance of textures and flavors. Whether enjoyed warm with a scoop of ice cream or at room temperature, apple galette offers a delightful combination of sweet and tart tastes that will please your taste buds. Embrace the simplicity of making this dessert and savor its deliciousness with every delightful bite.

Photo of apple pie from Viktoria Lunyakova from Pexels

Easy Apple Galette

Tessa Arias from Handle the Heat
Apple galette is a delicious and rustic dessert that highlights the natural sweetness of apples in a simple yet delightful way.
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Prep Time 35 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 55 minutes
Course Dessert
Servings 8 servings

Ingredients
  

  • 1 single pie crust
  • 1.5 lb baking apples (about 3 large apples, peeled and cut into 1/4-inch thick slices)
  • 5 Tbsp lightly packed light brown sugar
  • 1 Tbsp fresh lemon juice
  • 2 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp fine sea salt
  • 1/2 tsp vanilla extract
  • 1 large egg (beaten)
  • 1.5 tsp water (divided)
  • Coarse sugar (for sprinkling)
  • 1 Tbsp apricot jelly or jam
  • Vanilla ice cream (for serving if desired)

Instructions
 

  • Line a rimmed baking sheet with parchment paper.
  • Remove the pie crust from the fridge to soften slightly while you prepare the filling.
  • Gently toss apples, sugar, lemon juice, cornstarch, cinnamon, ginger, salt, and vanilla together in bowl.
  • Roll out the prepared dough into a 13-inch circle on lightly floured counter, then transfer to prepared pan.
  • Using a slotted spoon, pick up the apples from the bowl leaving the excess juices behind, and arrange them in center of dough, leaving 2-inch border around edge. Carefully grasp 1 edge of dough and fold up 2 inches over apples. Repeat around circumference of tart, overlapping dough every 2 inches; gently pinch pleated dough to secure, but do not press dough into fruit.
  • Place in the fridge and chill while you preheat the oven. Adjust oven rack to lower-middle position and heat oven to 375 degrees. If you have a baking stone, place on the rack to preheat with the oven.
  • Once preheated, beat the egg with 1/2 teaspoon of water. Brush all over the unbaked crust. If desired, brush about 1 tablespoon of the remaining apple juices over the apples. Sprinkle the crust with coarse sugar. Bake until crust is deep golden brown and fruit is bubbling, 50 minutes to 1 hour.
  • Using two spatulas, carefully transfer the baked galette (still on parchment) to a wire rack and let tart cool for 10 minutes.
  • While the galette cools, combine the apricot jam and 1 teaspoon of water in a small glass bowl. Microwave for 15 to 20 seconds or until bubbling. Brush over the apples.
  • Loosen tart from parchment and carefully slide onto wire rack using two spatulas; let cool until warm, about 30 minutes. Cut into wedges and serve with vanilla ice cream, if desired.
  • Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Refresh in a 300°F oven for 5 to 10 minutes before serving if desired.

Notes

This recipe is courtesy of Tessa from the Handle the Heat blog.

Goat Cheese Salad With Arugula & Apple

Photo of salad by Sarah Stierch (CC BY 4.0)

Goat cheese salad with arugula and apple is a refreshing and flavorful dish that combines the creamy tanginess of goat cheese with the peppery bite of arugula and the crisp sweetness of apple. With minimal ingredients and simple assembly, you can create a delightful salad that is both satisfying and visually appealing. The combination of the smooth goat cheese, the vibrant arugula, and the crunchy apple creates a harmonious blend of textures and flavors. Whether enjoyed as a light lunch or a side dish, goat cheese salad with arugula and apple offers a delightful balance of tastes that will awaken your palate. Embrace the simplicity of preparing this salad and savor its deliciousness with each mouthwatering bite.

Photo of salad by Sarah Stierch (CC BY 4.0)

Goat Cheese Salad With Arugula & Apple

Sonja Overhiser
Goat cheese salad with arugula and apple is a refreshing and flavorful dish that combines the creamy tanginess of goat cheese with the peppery bite of arugula and the crisp sweetness of apple.
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Prep Time 15 minutes
Course Salad
Servings 4 people

Ingredients
  

  • 1 recipe Balsamic Dressing
  • 1 crisp apple
  • 1 shallot
  • 5 oz (8 cups) baby arugula (not standard arugula)
  • 1/4 cup pecans (roughly chopped)
  • 2 oz soft goat cheese (crumbled)
  • sea salt

Instructions
 

  • In a medium bowl, make the dressing.
  • Thinly slice the apple and shallot.
  • Place the greens on a plate. Top with the sliced shallot, apple, pecans, and crumbles of soft goat cheese. Drizzle with dressing and top with a sprinkle of sea salt.

Notes

Standard arugula has much too spicy of a flavor; look for the small baby arugula leaves like you see in the photo. It comes packaged in the produce section near the greens, or may be available at your local farmer’s market. 
This recipe is courtesy of Sonja Overhiser from A Couple Cooks.

Creamy Cucumber Radish Salad

Photo of harvested radishes from Kulbir from Pexels

Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes. With minimal ingredients and simple preparation, you can create a creamy and tangy salad that is both light and satisfying. The combination of the fresh cucumbers and peppery radishes creates a harmonious blend of flavors and textures. Whether enjoyed as a side dish or a refreshing snack, creamy cucumber radish salad offers a burst of freshness and a creamy dressing that complements the vegetables perfectly. Embrace the simplicity of making this flavorful salad and enjoy its refreshing taste with every bite.

Photo of salad with radishes from Wild Hearth and Home

Creamy Cucumber Radish Salad

Taesha Butler
Creamy cucumber radish salad is a refreshing and delightful dish that combines the cool crunch of cucumbers with the crispness of radishes.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 4 mini or Persian cucumbers (or 1 large English cucumber)
  • 1 bunch radishes
  • 3 Tbsp chopped fresh dill (or 2 tsp dried dill)
  • 1/4 cup chopped fresh chives (or 1/2 cup thinly sliced scallions)
  • 1/3 cup plain Greek yogurt
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp red wine vinegar (or apple cider vinegar)
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • Freshly ground black pepper (to taste)

Instructions
 

  • Thinly slice radishes and cucumbers using either a sharp knife or a mandolin.
  • Place thinly sliced cucumbers, radishes, dill, and chives in a large bowl. Mix to combine.
  • In a separate bowl or large liquid measuring cup, whisk together the yogurt, olive oil, vinegar, honey, salt, garlic powder, and pepper.
  • Pour dressing over the vegetables and toss to coat. Once dressing is mixed with the cucumbers, the cucumbers begin to release liquid, so the salad is best when eaten right away.
  • To make ahead, cover and store the vegetables and dressing separately in the refrigerator for up to a day. Toss with dressing, then serve.

Notes

If you are using a regular (not Persian or English) cucumber, you will want to peel it and remove some of the seeds. To remove the seeds, cut the cucumber in half lengthwise then use a spoon to scoop out some of the seeds. Discard the seeds then slice the cucumber into thin half circles.
What kind of yogurt to use: I like using a whole milk or 2% plain Greek yogurt for this recipe. However, you can use any kind of plain Greek yogurt you like. Regular yogurt will not work as well in this recipe because it has too much liquid and the dressing will not be thick enough to coat the vegetables.
Instead of yogurt, you could use sour cream or a mixture of mayonnaise and either yogurt or sour cream.
Sweetener: I like to add a touch of honey to balance out the sour flavor of the yogurt and vinegar. Instead of honey you can use white sugar or any other sweetener of your choice to taste. You can also leave it out if you prefer, but the dressing will be a little tangier.
This recipe is courtesy of Taesha Butler at The Natural Nurturer.

Quick Pickle Recipe

Pickled cucumbers in a glass jar

“Abundance is not something we acquire. It is something we tune into.”
– Wayne Dyer

I love a good mindset shift – an idea that only requires you to think differently about a problem or something you want, that unlocks your potential in an instant – even if true change takes time. I also love pickles.

That’s what makes this quote from Wayne Dyer perfectly pertinent to quick pickling. Contrary to popular belief, pickling isn’t just for cucumbers! You can turn many vegetables from the spring garden into crisp, tangy snacks such as turnips and radishes. Quick pickles make a fun addition to salads, sandwiches, tacos, and more.

Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar. For best results, use the freshest vegetables. Keep reading to learn what herbs and spices you can add to enhance your veggies’ flavor! Soon you’ll have delicious snacks to share with friends and family.

 

Pickled cucumbers in a glass jar

Quick Pickle Recipe

Founder
Unlike traditional canning, quick pickles are as fast and easy to make as boiling water and pouring it over a few ingredients in a glass jar.
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 1 day
Total Time 1 day 10 minutes
Course Side Dish, Snack

Equipment

  • 1 quart mason jar (or any heat-proof container that you can pour boiling water into)

Ingredients
  

Pickling Ingredients

  • 1 pound fresh vegetables (sliced)
  • 2 cloves garlic (smashed)
  • 2 tsp whole peppercorns (you can also use coriander and/or mustard seeds)
  • 1-2 sprigs fresh herbs (e.g. thyme, dill, and or/rosemary)

Brine Ingredients

  • 1 cup vinegar (white, apple cider, or rice vinegar)
  • 1 cup water
  • 1 Tbsp kosher salt
  • 1 Tbsp sugar

Instructions
 

  • Wash jar(s) with soap and hot water and let dry.
  • Thinly slice fresh vegetables into bite-sized pieces. Smash 2 cloves of garlic with the flat side of a knife, or the clean heel of your hand.
  • Pack vegetables, garlic, spices, and herbs into a mason jar, leaving at least 1/2” of "breathing room" at the top.
  • Put the brine ingredients in a saucepan over medium heat. Stir to dissolve ingredients, and bring to a boil.
  • Pour the hot brine into the jar(s), still leaving at least 1/2” room at the top.
  • Tap the side of the jar(s) to remove any air bubbles.
  • Let the jar(s) cool to room temperature before refrigerating. Wait 24-48 hours before eating for the best flavor.

Notes

Depending on how carefully these quick pickles are prepared and stored, they may last up to 2 months in the refrigerator. They are not fully preserved, however, and so they cannot be stored unrefrigerated or stored indefinitely.