Beet and Apple salad with honey

Beet and Apple Salad with Honey Dressing and Pomegranate Seeds

for the roasted beets:
4 medium to large beets, greens discarded
olive oil
fine sea salt
freshly ground black pepper

for the dressing:
4 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper

for the salad:
1 Gravenstein apple, cored, sliced into thin wedges
1/3 cup pomegranate seeds
2 tablespoons coarsely chopped chervil leaves

Preheat oven to 375 degrees F.

On half of a large piece of foil, toss beets with a drizzling of olive oil. Season with salt and pepper. Fold over foil and crimp together edges to create a packet and seal tightly. Place on a rimmed baking sheet and roast until tender, about 45 to 55 minutes.

Let the beets cool until easy to handle. Peel by rubbing skins with a paper towel. Cut beets into thin wedges. Toss with a small drizzling of dressing and season with salt and pepper.

After slicing apple, immediately toss slices with a small drizzling of dressing to keep from browning.

In a large bowl, carefully toss together apples and beets. Divide among plates or transfer to a serving platter. Drizzle over with remaining dressing. Scatter over with pomegranate seeds. Garnish with chervil. Yield: 4 to 6 servings.

Crunchy Pickled Salad

Ingredients

• 2 lbs persian cucumber
• 12 lb radish (red or white)
• 12 shredded cabbage (white)
• 12 cup dill (fresh minced)
• 6 tbsps white wine vinegar (taste)
• 12 cup extra virgin olive oil
• 2 tsps salt (taste)

Chicken-Matzo Ball Soup

Ingredients

• Stock:
• 3 pounds chicken wings
• 2 large carrots, peeled and coarsely chopped $
• 2 celery stalks, coarsely chopped
• 1 medium onion, cut into wedges $
• 3 quarts cold water
• 1 tablespoon whole black peppercorns
• 1 bunch fresh flat-leaf parsley
• 1 bay leaf
• Soup:
• 1/4 cup club soda
• 1 tablespoon canola oil $
• 2 large eggs $
• 2/3 cup matzo meal
• 1 tablespoon chopped fresh dill
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided $
• 3 chicken leg quarters, skinned $
• 1 cup diagonally sliced carrot
• 1 cup sliced celery
• 1 cup vertically sliced onion $
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives

Preparation

1. 1. To prepare stock, preheat oven to 425°. Spread chicken wings and next 3 ingredients (through onion wedges) in a single layer on a large baking sheet; bake at 425° for 40 minutes or until golden. Scrape chicken wing mixture and pan drippings into a large Dutch oven. Add 3 quarts cold water and next 3 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer very gently for 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan with paper towels. Return stock to pan; bring to a boil. Cook until reduced to 6 cups.
2. 2. To prepare soup, combine club soda, oil, and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper; chill 30 minutes. Shape dough into 24 (1/2-inch) balls.
3. 3. Combine reduced stock and chicken leg quarters in a large Dutch oven over medium-high heat; bring to a simmer. Reduce heat, and cook 30 minutes or until chicken is done, skimming surface as necessary. Remove chicken from pan; cool slightly. Shred chicken with 2 forks; discard bones. Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.