Orchard Harvest Salad(makes 5 dinner-sized salads, or about 8-10 sides)
1(5.5 oz) bag of salad
1/2 cup dried cranberries
4oz blue cheese crumbles
red onion, thinly sliced (to taste)
2 Gala or Fuji apples, chopped in bite sized pieces
1/2 c pecan halves, toasted
Toss all ingredients together in a bowl. Drizzle with dressing.
*I usually just throw these together in individual serving sizes. So if you like more of one ingredient and less of another, you can adjust it to suit your taste. It's also really yummy to candy the pecans with some cinnamon, brown sugar, and cayenne. I've done it both ways.
Apple Cider Vinaigrette(original recipe-minus my adjustments-found here)
1/4 c cider vinegar
1/4 c apple juice
3 Tbsp brown sugar
1/2 Tbsp black pepper
1/2 tsp cayenne pepper
1 tsp cinnamon
1/2 Tbsp salt
1 c cannola oil
Combine all ingredients in a jar. Shake vigorously until well combined. Serve or refrigerate until needed. Should keep for at least 1 week. (I never have any left after that).
*I know this may seem like a lot of pepper, but it's the perfect blend of spice with the cinnamon and the sweetness of the juice and tang of the vinegar. Yum!
Sweet potato Biscuits(recipe found here)
2 c all-purpose flour
1Tbsp baking powder
1Tbsp granulated sugar
1/2 tsp salt
1/4 tsp baking soda
3/4 c whole milk (I use buttermilk)
1 c baked, mashed sweet potato (about 1 med potato)
1 stick butter, frozen
Additional milk for brushing tops of biscuits
Preheat oven to 400. Combine dry ingredients in a large bowl and set aside. In another bowl, mash together the sweet potato and buttermilk as evenly as possible. Grate frozen butter and toss with dry ingredients. Add sweet potato mixture to dry ingredients and mix together until forming a sticky dough (I put some flour on my hands and just mix it with my fingers).
At this point, you can follow the original recipe and roll out the dough and then cut out the biscuits with a biscuit cutter. I, however, am usually too impatient for biscuits to mess with all that. I flour my hands again and just tear off pieces of the dough and lightly form them into round biscuits, then pat them to slightly flatten them. They're not quite as pretty, but they taste just as good.
Place biscuits on a parchment lined baking sheet. Brush tops of biscuits with buttermilk (or cream). Bake for 12 to 15 mins.
*These are amazing served warm with some cinnamon honey butter. I usually don't have the patience or foresight to actually bake my potato, so I just cook mine in the microwave for 5-8 mins, until soft. I'm all about saving some time on weeknights!
Happy Fall! Go enjoy some tasty food and beautiful weather!