Signature Sauce inspired recipes

Fearless  Apple Chutney

3 local apples (macintosh, cortland or your favorite)

  1 small onion     4 Tbs apple cider vinegar     4 Tbs local honey

1/2 cup raisins or dried cranberries    2 Tbs ground ginger

salt and pepper to taste

Peel apples and dice evenly. Place apples  in bowl and add raisins (or whatever dried fruit you choose). Peel onion and finely dice. Add to apple mixture. In another bowl, mix cider vinegar, honey, ginger and salt and pepper. Add liquid to apple mixture and toss together.  Chill for at least 20 minutes before serving. Serve  on a sandwich,  with cheese or on a salad. Store in jar in refrigerator for up to one month. 

Makes a great gift!. 

Fearless Fall Apple Slaw

1 cups of swiss chard           2 apples (macintosh, cortland)

2 carrots  1 small onion     3 Tbs apple cider vinegar     3 Tbs local honey

small red cabbage      1/2 cup olive oil

salt and pepper to taste

Shred cabbage, carrot and onion into a large bowl. Peel and dice apples and chop swiss chard and add to slaw mixture. Mix honey, vinegar, olive oil, salt and pepper and pour over slaw and toss all ingredients to mix.  Chill for at least 20 minutes before serving. Serve as a fall main dish, on a sandwich or a side salad. Serves 4 as a main dish or up to 10 as a side.

Fearless Quinoa Tabouleh

2 cups of cooked quinoa   

      3 ripe farm fresh tomatoes      1 large or 2 medium cucumbers 

2 scallions        1 cup parsley   1 cup mint 

juice of one lemon   1 Tps kosher salt     1 T black pepper

    3 Tbs olive oil

Place quinoa in a large bowl. Then chop parsley and mint into fine dice. Chop scallions, peel and seed cucumber and dice then toss in bowl. Seed tomatoes and dice as well. Add remaining ingredients and toss together in the bowl. Chill or serve immediately. Refrigerate up to one week. 

This gluten free version of tabouleh can be served as an entree or a side dish. Try it with some feta or goats milk cheese to lighten the taste.

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Fearless Cherry Squares

1 cup of cherries   

      1/2 up chopped almonds  1 egg  1 1/4  cup yogurt

1 Tbs baking powder

zest of one lime   2 cups of flour  1 cup of sugar  

1 Tps kosher salt     4 Tbs butter   1 tsp ground ginger

Melt butter in large bowl in microwave (about 1 minute). Stir in egg to butter, add yogurt. Mix dry ingredients together in a separate bowl then add to wet mixture, stir in cherries and almonds. Bake on a small cookie sheet lined with aluminum foil and buttered. Bake at 350 for 18 minutes. Cut into squares and enjoy.

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Fearless Kid's Cucumber  & Tomato Salsa

1 medium red onion   

      2 ripe farm fresh tomatoes      1 large or 2 medium cucumbers 

1 Tbs of ground sumac or lemon pepper        1 serrano or jalapeno pepper 

juice of one lime   1 Tps kosher salt     1 Tbs FCC chimichurri or chopped cilantro     3 Tbs olive oil

Peel and chop onion and seed and dice pepper and place in bowl. Peel and seed cucumber and dice then toss in bowl. Seed tomatoes and dice as well. Add salt, chimichurri, juice of lime and sumac. Then add olive oil. Mix together to combine. Serve immediately or refrigerate up to one week. 

Serve with salad, over grilled meats, tacos, on toasts or be fearless and try something new!

We enjoy presenting recipes using market fresh produce grown locally. Try one today and post your pictures tagging the the fearless cook!