walnuts

Cranberry and Orange Relish with Meyer Lemon

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I spotted these lovely cranberries and Meyer lemons at the market this week. And my mother-in-law brought some citrus for us, and I instantly thought of cranberry relish. Meyer lemons are one of my favorite foods- a cross between a lemon and an orange and smells heavenly!  I don’t make many jams and jellies, but I do really like cranberry relish.  I wanted to make something simple and found this recipe on the Ocean Spray website that was simply cranberries, a whole orange and sugar. No cooking involved. That is my kind of recipe!  I added the Meyer lemon and that’s it.  I didn’t know how much sugar to add because I only had one cup of cranberries.  I added a full 1/2 cup and it’s a tad too sweet for my taste, so I would reccomend adding less sugar and then add to your taste or use more cranberries. If I had time to “test” recipes, I would have tweaked this a little, but I had one cup of cranberries and one shot at it! I’ve been eating this relish with plain yogurt and walnuts! Very yummy and festive! And I’ll be adding this to baked brie for a simple New Years Eve appetizer!

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Ingredients:

1-2 cups of whole cranberries

1 orange, whole and quartered

1 Meyer lemon

1/4-1/2 cup of raw sugar

Add the cranberries, 1 whole orange (peel on) quartered and zest and juice of one Meyer lemon to a food processor and pulse until desired consistency.  Stir in the sugar to desired sweetness. Store in the refrigerator.  Eat by itself, use as a garnish on a turkey sandwich, add to baked brie or eat with plain yogurt and walnuts as a snack. I love all of the ways this relish can be used! Enjoy!

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Cabbage, Apple, Walnut and Carrot Salad

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I am absolutely in my glory with all of the wonderful, local produce in season. We don’t have the need to go to the grocery store as much this time of year, which I love.  We have found other sources or our produce, eggs, cheese, meat, etc.  Our CSA, garden and farmers markets provide most of what we need.   This is a very simple salad that is a go to for lunches and or a quick snack.  This is another adaptation from the book, The Family Cooks by Laurie David.  The cookbook has a wonderful apple, walnut and carrot salad and I added the cabbage. Sometimes I add kale or goat cheese.  We got some cabbage in our CSA and it is so plentiful and cheap this time of year.  I used Savoy cabbage, which is more tender and less “rubbery” than green cabbage.  It is has a milder, sweeter taste as well.

cabbage saladIngredients:

Walnuts, roughly chopped

Carrots, grated (if you buy organic, no need to peel)

Apples, peeled and chopped

Savoy Cabbage, chopped

Juice of 1 lemon

Salt to taste

To make things really easy, I just use equal parts of the walnuts, carrots, apples, cabbage and then add the lemon juice and salt.  If you have time, toast the walnuts the oven (350 degrees for 7-10 min) or in a skillet.  I just used raw walnuts here, and like the taste that way.  This salad will last for several days refrigerated.  Place in jars for a great lunch on the go! Enjoy!