Ingredients

• 10 ounces baby spinach
• 2 large apples, cored and thinly-sliced
• half a small red onion, peeled and thinly-sliced
• 1 cup walnut halves, toasted
• 2/3 cup dried cranberries
• 5 ounces feta cheese, crumbled
• 1/3 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, peeled and minced
• a generous pinch of salt and black pepper
• (optional) 1 tablespoon honey or maple syrup, to sweeten

Tips

• If prepping in advance, toss the apple slices in some lemon juice so they don’t brown
• Feel free to incorporate or substitute the spinach with kale or other greens you have in the fridge
• Substitute other nuts like toasted pecans
• Any soft cheese like goat, blue or even brie can be used
• If you don’t have apple cider vinegar on hand, substitute champagne vinegar, rice vinegar or balsamic
• To make this salad into a meal, add baked chicken

 
Directions

1. Add spinach, apples, red onion, walnuts, dried cranberries, and half of the feta cheese to a large bowl.

1. Add all ingredients together in a bowl and whisk to combine.  Or, add all ingredients to a mason jar, cover, and shake to combine.
2. Drizzle with the vinaigrette, and toss to combine.
3. Serve immediately, garnished with the remaining feta cheese.

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​This delicious, tangy red cabbage makes a great side dish with savoury beef dishes and was a traditional vegetable my mother 'Finni' served with stuffed turkey too.

I'm not sure how or where I first came across the concept of Apple Cider Syrup. To be honest, I have never tasted or even seen it anywhere else!  As a fan of traditional slow cooking, I have always been fascinated by the creative ways cooks and colonists used to preserve and enjoy bounty from their fields, pastures and gardens. Some focused internet research has helped provide insight and history into this fascinating product.  

Directions:
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1. Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. If pan has a roasting rack, pour 2 cups water into bottom.
2. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.
3. While ham is baking, whisk together the Apple Cider Syrup and Dijon mustard until smooth.
4. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.
5. Baste with remaining juices and allow foil-covered ham to rest 15 minutes before slicing.

Salad Ingredients:

• 1 - 19oz can chickpeas
• 4 cucumbers - chopped
• 2 small red bell peppers - chopped
• 1 tablespoon fresh dill
• 1 tablespoon shelled hemp seeds
• 1/4 cup pepita seeds (shelled pumpkin seeds)

​Vinaigrette Ingredients:

• 1/4 cup extra virgin olive oil
• juice of half a lemon
• 4 tablespoons Chive Blossom Vinegar
• 1 tablespoon liquid honey or maple syrup
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Directions:

• ​Combine salad ingredients in a bowl and set aside.
• Combine vinaigrette ingredients into a jar.  Cover, and shake vigorously to blend.
• Pour vinaigrette over salad ingredients and mix well.  Cover and chill for 1-2 hours before serving to let flavours blend.

Ingredients:

• Whole wheat bread
• Sliced cheese - Smoked Gouda or Extra-Old Cheddar work very well
• Apple Butter
• Butter 

Directions:

• For each sandwich, butter the outside of two slices bread.
• Spread inside of each slice with a generous layer of Apple Butter.
• Arrange sliced cheese over Apple Butter.
• Top with second slice of bread (Apple Butter side goes next to the cheese).
• Heat a non-stick frying pan and grill the sandwich on each side, flipping with a spatula until both sides are nicely browned and the cheese has melted a bit.
• Remove to plate, cut into quarters and enjoy!

This is an easy-to-make snack that both kids and adults enjoy!  The combination of our Apple Butter with its tangy flavour and full-bodied apple sweetness, paired with crispy tortilla chips lightly seasoned with sugar and cinnamon is -- well -- totally 'apple-tizing'! Our Apple Butter is made without added sugar and the tortilla chips are baked fat-free, so it's a healthy treat too! 

Directions

• Melt butter in skillet over medium heat. 
  
• Add onion and celery; cook until softened, about 5 minutes. 
  
• Stir in garlic squeezed from roasted heads. 
  
• In large bowl, combine bread cubes, apples, parsley, thyme and onion mixture. Add enough stock or juice to just moisten the bread. 
  
• Add salt and pepper to taste. 
  

* To roast garlic, slice about 1/2 inch off top of each head of garlic to expose tops of cloves. Remove outer layers of papery skin from heads. Place, cut side up, in small baking dish; drizzle with a little olive oil. Cover tightly with foil. Bake in 350F oven for about 45 minutes or until very soft. Squeeze out the softened garlic.