There is no better way to bring out the sweetness of fruit than to grill it. Pair it with this yogurt dressing, and you have the perfect salad!
Fresh Grilled Fruit Salad with Honey Yogurt Dressing
Servings 4
Ingredients
- 4 slices fresh pineapple sliced thick
- 1 mango peeled, pitted and sliced
- 2 apples sliced thick
- 6 ounces non-fat plain vanilla yogurt
- 1 ½ tsp honey
- 2 tsp lime juice
- 4 sprigs mint
- ⅓ cup chopped walnuts
Instructions
- Slice fruit right before grilling so apples don't brown.
- Mix together yogurt, honey and lime juice. Refrigerate until ready to plate.
- Grill fruit on both sides until you see grill marks - 4 to 5 minutes
- Place grilled fruit on 4 dinner plates. Put a dollop of dressing on the side and place mint on top of the dressing.
- Sprinkle walnuts on the fruit and serve immediately.
Notes
If you want to make this a more substantial salad, take a head of romaine, slice it in fourths lengthwise and spray it with olive oil. Grill the romaine until it is slightly charred. Place fruit and dressing on top.
This salad has sweet mango, tangy green apple, and crunchy sunflower seeds. A very crisp, refreshing salad that can easily be made into a meal by adding grilled shrimp or chicken.
Mango and Apple Salad
Servings 4
Calories 260kcal
Ingredients
- 2 Large ripe mangoes peeled, pitted and sliced into 1/4" slices
- 1 leek white part only, very thinly sliced
- 1 red pepper diced
- 1/4 cup fresh lemon juice
- 1/4 tsp kosher salt
- 3 Tbsp olive oil
- 1 unpeeled green apple cut into matchsticks
- 1/3 cup roughly chopped fresh cilantro or flat-leaf parsley
- 3 Tbsp sunflower seeds roasted and salted
Instructions
- Place the mangoes, leek, and red pepper in a metal bowl and toss with the lemon juice and salt. Let marinate in the refrigerator 15 minutes to an hour.
- After marinating, stir in olive oil and apple slices.
- Right before serving, stir in the cilantro or parsley and top with sunflower seeds.
Notes
If making individual plates, add cilantro and sunflower seeds on top of each salad plate versus the whole bowl.
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A warm dessert that is elegant and delicious. If making in advance, prepare the recipe in the morning without cooking. Take out of refrigerator 15 minutes or so before putting in the oven. Bake as directed.
Spiced Apple Hot Pockets
Servings 6
Calories 415kcal
Ingredients
- 1 1/2 ounces unsalted butter
- 3 medium Granny Smith apples peeled, cored, and chopped finely
- 2 Tbsp maple syrup
- 1 Tbsp sugar
- 1/4 tsp+ cinnamon more for topping
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/4 cup dried cherries
- 1/3 - 1/2 cup chopped walnuts
- 1 1/2 sheets puff pastry found in freezer section
- 1 egg lightly beaten
- Powdered Sugar for topping
Instructions
- Preheat oven to 425°.
- Melt butter in a large frying pan. Add apples and cook about 5 minutes stirring occasionally until lightly browned.
- Add maple syrup, sugar and spices to pan and cook about 5 more minutes or until liquid boils and caramelizes.
- Transfer contents to a bowl, stir in cherries and nuts. Cool 20 minutes.
- Cut the "whole" pastry sheet into quarters and cut the "half" sheet in half. Spoon about 1/4 cup apple mixture along one half of the pastry squares. Fold over to form rectangles, pressing edges and crimp with a fork to seal.
- Brush with egg. Make three slits in pockets.
- Bake in oven for 10 minutes and check for golden color. Continue to check until pastry is golden brown.
- Dust with powdered sugar and cinnamon
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One of the secrets to this pie recipe is to use a lot of apples and pile them as high as they will go. This can be made a month or so in advance by freezing the pie before it is baked. Keep the unbaked pie in the freezer until the day before you want to serve it. Defrost in the refrigerator overnight and leave it on the counter for a couple of hours before putting in the oven (it needs to be thoroughly defrosted).
Grandma Anna's Apple Pie
Servings 10
Equipment
- 9" Deep Pie Plate
Ingredients
- 2 cups flour sifted
- 1 tsp salt
- 2/3 cup shortening chilled
- 4-5 Tbsp ice water
- 12 apples Granny Smith are best, peeled and sliced
- 1/4 cup brown sugar firmly packed
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbsp unsalted butter
- Fresh lemon juice
Instructions
Crust (or use store bought)
- Put flour, salt and shortening in a food processor fitted with a metal blade. Pulse until coarse. Add water 1 tablespoon at a time until dough forms a ball.
- Divide dough in 2 equal balls and chill for an hour (can be made the day before).
- Roll out crusts on a floured surface.
Pie Filling
- Mix together the sugars, cornstarch, salt, cinnamon and nutmeg.
- Place apples in a large bowl and pour mixture over apples. Stir until apples are well coated.
- Put one crust in the bottom of a greased 9 inch deep pie dish.
- Put about 1/3 of the apples in the dish.
- Dot with 1/3 of the butter.
- Squeeze lemon juice over apples.
- Repeat twice more.
- Cover the pie with the final crust and press edges together with your fingers. Flute.
- Make 4 small slits in the top of the pie to release steam.
- Freeze your unbaked pie by covering it with plastic wrap, foil and wrapping in two plastic grocery bags.
- Defrost before baking in a 400 degree oven for 55 minutes. Be sure to line the bottom of your oven with aluminum foil because this is one juicy pie.
Notes
For a truly professional look, using excess dough cut out leaf shapes with a pastry cutter and place on the top of the pie.
Serve the pie warm with vanilla bean ice cream.
