If “eating more veggies” and “living healthy” made your list of New Year’s resolutions, this salad is your new best friend. We’ve added a nutty tender bite to the color by sprouting our own buckwheat.
We’ve been going together for about a year now, dear reader, and we think it’s serious! Thanks so much for being there and allowing us to share our passion for seasonal gluten-free food with you. In honor of our first year, we’ve hand picked our favorite fall recipes. Maybe you missed them last year or have recently joined us. Either way, these are tried and true Wild Apple fall classics that will keep you cozy and warm.
This salad is packed with the flavors of late-season bounty. Cool, sweet melon is tempered by thin slices of watermelon radish. The better your melon, the better this salad becomes, so choose melons that smell perfumy and strong when you give the end a good sniff. We've also tossed in fennel flowers and fronds that lend this dish a mellow, herbal note. Savory, sweet, and spicy, this neat little bundle of end-of-summer flavors comes together perfectly with our tangy lime dressing.
A tomato on every plate, at every meal. That is our current motto, as tomatoes come into their dreamy, perfumey perfection. In this summer salad, yellow plums provide a different kind of tartness and a varied note of sweetness from the tomatoes' own, making the flavor more complex. Sesame leaf (also called Perilla leaf) is a relative of mint and is wonderful with tomatoes. It’s used in Korean kitchens quite a bit and we love the herbiness it adds here.
What is the most underrated food of the holidays? Salad. With all the indulgent food being passed around and piled high on plates, salads are the perfect counterpoint. They’re palate cleansing and offer a nice resting place during a big holiday meal. Ours is also vegan and dairy-free, so it will make everyone happy. We love fall and winter salads made with chicories like endive and radicchio. Chicories are closely related to lettuces, but are heartier and a tad bitter.
We’re expecting a frost in upstate New York this week and that means great things for spinach! In order to keep from freezing the plant converts starch to sugar, so after a frost you’ll find spinach that has a sweeter, deeper flavor. This salad strikes a nice balance as we try to eat healthfully while honoring our seasonal craving for comfort food. It’s a really indulgent little cake of warm cheese with a crust of nutrient-rich seeds on a bed of hearty greens. A wonderful meal for a relaxed weekend chat with a friend, glass of wine in hand.
Fresh beans in season have a depth of flavor we really get into! Use a mix of beans: Romano, wax, or string beans will all work for this recipe. Whatever is in your garden or at the local farmer’s market will do just fine- though we think it looks best with a mix of colors and shapes, so mix it up if possible! Chervil is around fleetingly, in the fall and again in the spring. It has lacey-feathery tender leaves and a light licorice flavor. If you can’t find chervil, use a third the amount in fresh tarragon.
We love how hearty winter greens are starting to show up, bit by bit in the market. This dressing has bright flavors. It can stand up to the first hearty winter greens and combine nicely with more delicate greens. It’s an exciting time of year -when that hearty and delicate salad combination is possible.