A couple of years ago, I grew tired of my breakfast routine and tried starting my day with smoothies. Fruits, Greek yogurt, almond butter and red kale growing in my tiny garden patch – all went in the blender, with the occasional toasted nut and seeds.
Thanksgiving is right around the corner, and the dreaded pumpkin shortage trumpeted in the news recently has not affected supplies in local grocery stores.Yet. I planned this dessert as an antidote to said shortage, but if you are like me, you enjoy an array of desserts at the holiday table, and having your pumpkin pie in addition to a creamy apple dessert is not considered a conflict of interest.
When apples are paired with meats, the usual suspects are pork and chicken. Rarely does one think of apple and beef. I hope to alter that perception with a spice rubbed grilled flat iron steak accompanied by a refreshing citrus kissed apple salsa.
If I ruled the world, apples would be a seasonal commodity. Yes, I recognize the convenience of year round apple availability in grocery stores, but I want to miss them terribly when their season ends and welcome them back heartily when there is a chill in the air next fall. Absence would make any heart grow even fonder of this versatile fruit. My local farmer’s market carries a dozen or more varieties from late August until they close shop at Thanksgiving.