Page 18 - Florida Sentinel 11-16-18

Recipes
Crisp, crunchy, juicy and sweet, apples are plentiful and delicious in the fall. After a trip to the orchard and a little time in the kitchen, make the most of your harvest with these apple recipes.
APPLE WALNUTS SALAD WITH LIME
INGREDIENTS:
• 1⁄2 cup walnut
halves
2 crisp apples (such
as Pink Lady or
Honeycrisp), thinly
sliced
4 scallions, thinly
sliced
1⁄4 cup fresh flat-leaf parsley leaves
1⁄4 cup fresh lime juice
1⁄2 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
1⁄2 cup grated provolone cheese or white cheddar 2 Tbsp. extra-virgin olive oil
1 cup very coarse, fresh breadcrumbs
DIRECTIONS:
• Preheat oven to 350°. Spread out breadcrumbs on a small rimmed baking sheet; toast, stirring oc- casionally, until golden brown, 6–8 minutes. Let cool.
• Meanwhile, spread out walnuts on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
• Toss breadcrumbs, walnuts, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl; season with salt and pepper. Add cheese and oil; toss gently.
EASY APPLE CRISP
INGREDIENTS:
• 2 1/2 cups apples - peeled, cored, and sliced • 1 cup sifted all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
DIRECTIONS:
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared bak- ing dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse corn- meal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
PAGE 6-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 16, 2018