Market District Recipes: New Twists On Apples
If you're looking for some great new dishes featuring apples, be sure to try these from the Giant Eagle Market District today!
Baby Arugala Salad with Apples, Parmesan, & Pine Nuts
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6
Prep Time: 10 min
Ingredients:
- 1 package Natures Basket Baby Arugala
- ¾ cup Parmesan Cheese, shredded
- ½ cup Pine Nuts, Toasted
- 1 cup Cucumber, julienne
- ½ cup Yellow Pear Tomatoes, halved (any small yellow tomato will work)
- 1 cup Granny Smith Apples, julienne
- ½ cup Apple Cider Vinaigrette
Directions:
1. Place all ingredients into a mixing bowl except the tomatoes.
2. Toss all ingredients & gently pour in the vinaigrette.
3. Place the salad onto a large platter or bowl & garnish with the yellow tomatoes.
Note: Pears also work great in place of the apples.
Spring Greens with Apples, Blue Cheese, & Candied Pecans
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6
Prep Time: 10 min
Ingredients:
- 1 package Natures Basket Spring Mir or Baby Romaine
- ¾ cup Rouge Creamery Smokey Blue Cheese, chunked
- ½ cup Candied Pecans, Toasted
- 1 cup Honey Crisp Apples, julienne
- ½ cup Apple Cider Vinaigrette
Directions:
1. Place all ingredients into a mixing bowl.
2. Toss all ingredients & gently pour in the vinaigrette.
3. Place the salad onto a large platter or bowl & garnish with the additional candied pecans & large slices of blue cheese.
Note: Pears also work great in place of the apples.
Candied Pecans
Compliments of Market District Chef Benjamin D'Amico
Makes: ½ cup
Prep Time: 5 min
Cook Time: 5 min
Ingredients:
- 4 oz Pecans, whole
- 2 tbsp Sugar in the Raw
- 2 tbsp Local Honey
- 1/8 tsp Cinnamon
Directions:
1. Preheat the oven to 350°F; also preheat either a grill or a grill pan.
2. Mix the pecans with the honey, sugar, & cinnamon together in a small bowl.
3. Place the pecans onto a sheet tray & bake at 350F for 5-7 minutes. Remove from oven and allow to cool.
Apple Cider Vinaigrette
Compliments of Market District Chef Benjamin D'Amico
Makes: 2 ¼ cups
Prep Time: 10 min
Ingredients:
- ½ cup White Balsamic Vinegar
- ½ cup Apple Cider
- 1 cup Market District Olive Oil
- 1 tbsp Red Onion or Shallot
- ½ tsp Ginger, ground
- 2 tbsp Dijon Mustard
- 1 tsp Ground Black Pepper
- ½ tsp Kosher Salt
Directions:
1. Place all ingredients into a mixing bowl except the olive oil.
2. Whisk ingredients together until blended.
3. Slowly add the olive oil while whisking the ingredients in the bowl.
4. Season with salt & pepper.
Apple Jalapeño Glaze
Compliments of Market District Chef Benjamin D'Amico
Makes: 1 ½ cups
Prep Time: 10 min
Cook Time: 30 minutes
Ingredients:
- 2 tbsp Balsamic Vinegar
- 1 ¼ cup Water
- 1 tbsp Red Onion or Shallot
- ¼ tsp Cinnamon, ground
- 2 tbsp Lemon Juice
- 2 tbsp Jalapeño Pepper, fresh, minced
- 1 cup Apple (Golden Delicious or Granny Smith work best), diced
- 1 cup Brown Sugar
- ¼ tsp Ground Black Pepper
- ½ tsp Kosher Salt
Directions:
1. Place all ingredients into a mixing bowl.
2. Put all ingredients into a medium sized pot & cook over medium heat for 30 minutes, until the mixture becomes a thick syrup. The liquid should reduce by half before it is ready to use.
3. Is you desire a smoother sauce use a food process or stick blender to puree some of the apples.
4. Drizzle over grilled salmon, pork tenderloin, or chicken breast, also makes a wonderful glaze for BBQ ribs – great for tailgating.
