Apple Health Terms

"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

AUTUMN FALL MENU

TOMATO BASIL SOUP

10 to 12 Roma tomatoes, peeled or 1 (28 ounces) whole tomatoes, drained

3 cups tomato juice

2 cups chicken stock

15 or more fresh basil leaves

1 � cups heavy whipping cream

� cups (1 � sticks) unsalted butter, cut into pieces

� tsp. salt

� tsp fresh ground black pepper

Freshly grated parmesan cheese

Combine tomatoes, tomato juice and chicken stock in a large saucepan. Simmer 30 minutes. Add basil.

Transfer soup in batches to a food processor or blender and process until smooth.

Return to saucepan over low heat. Whisk in cream, butter, salt and pepper. Whisk until butter is melted and soup is thoroughly heated.

Garnish with parmesan cheese.

BASIL TOMATO SALAD WITH HEARTS OF PALM

SERVES 20 OR CUT IN HALF OR QUARTERS

DRESSING:

2 Tbsp. plus 1 cup extra virgin olive oil

� cup red wine vinegar

2 Tbsp. Dijon or Creole mustard

1 tsp salt

1 tsp. freshly ground black pepper

2 cloves garlic, minced

SALAD:

5 heads red leaf lettuce, torn

8 large tomatoes cut into wedges

4 cans (14 oz. each) hearts of palm, drained and cut into rounds

18 fresh basil leaves, chopped

8 ounces Roquefort cheese, crumbled (2 cups)

Combine 2 Tbsp. olive oil, vinegar, mustard, salt, pepper and garlic in a small bowl. Whisk in remaining 1 cup olive oil into a thin stream. Set aside.

Combine lettuce, tomatoes, hearts of palm and basil in a chilled salad bowl. Pour dressing over salad and toss. Sprinkle with Roquefort and serve.

TIP: Chill your salad plates in refrigerator or freezer.

HERB BAKED SALMON

1 � pound thickly cut fresh salmon filets, skin intact

� cup mayonnaise (can use light or non-fat)

3 ounces Parmesan cheese, freshly grated (3/4 cups)

6 Tbsp. minced green onions

3 Tbsp chopped fresh hers, (basil, dill, parsley CHERVIL (natural sugar), thyme or a combination

2 Tbsp. minced red bell pepper

Juice of a � lemon

Salt and freshly ground black pepper

Cayenne pepper

PREHEAT oven to 350 degrees.

Mix mayonnaise, Parmesan, green onions, herbs, bell pepper, lemon juice, salt, pepper and cayenne pepper in a small bowl.

Spread over salmon to within � inch of edges.

Spray shallow baking dish with nonstick cooking spray and warm in oven 20 minutes.

Place skin side down on dish (it should sizzle). Bake 20 minutes or just until flaky.

DO NOT OVERCOOK.  Salmon should be medium-rare to medium. Skin should be crispy and may be eaten or removed as desired.

HERB GARDEN GREEN BEANS

4 Tbsp. unsalted butter

1/3 cup minced onions

� cup mined celery

� cup minced freshly parsley

� cup fresh basil choffonade

1 tsp. chopped fresh rosemary

2 cloves garlic, minced

1 tsp. salt and 1 tsp. black pepper

1 Lb. green beans snapped and blanched.

Melt butter in a large skillet. Add onion and celery. Saut� until soft. Add parsley, basil. Rosemary, garlic, salt and pepper. Cook stirring constantly 3 minutes. Gently stir in beans 

Cook uncovered until beans are thoroughly heated through.

COFFEE ICE CREAM PIE

CRUST:

20 Oreo cookies

5 1/3 Tbsp. unsalted butter, melted

SAUCE:

2 ounces unsweetened chocolate

� cup sugar

1 Tbsp. unsalted butter

2/3 cups evaporated milk

2 Pints coffee ice cream, softened

1 cup heavy whipping cream

2 Tbsp. coffee liqueur

Crush cookies in a food processor to a fine crumb consistency. Add butter and mix well. Press mixture into a 10-inch pie pan. .Freeze.

Melt chocolate, sugar, butter and milk in top of a double boiler. Cook over boiling water until sauce thickens slightly,

Stirring constantly. Cool.

Spread ice cream carefully onto crust. Return to freezer.

Whip cream with liquor until stiff, but not dry.

Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over ice cream, then spread whipped cream topping over chocolate sauce.

Cover with plastic wrap and freeze for 4 hours or overnight. Remove pan from freezer 20 minutes before serving.

IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE PLEASE e-mail ANDREA afreebody@verizon.com

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL.