Tag Archives: apples

Lemon spatchcock chicken on roasting pan

You’ll Love This Easy Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

We are big fans of sheet pan-style meals where everything cooks together — especially when they’re a show-stopping dish like this. This is one of our favourite ways to cook a whole chicken, because when you spatchcock it, it cooks more evenly and you’re not left with overcooked breasts and undercooked thighs. Roasting apples, parsnips and leeks together with woodsy herbs like thyme has an incredible warming appeal that offers tart, sweet and earthy flavours.

Spatchcock chicken on sheet pan with roasted veggies

To spatchcock your chicken, flip the chicken so the back is facing up and cut along one side of the backbone from the top to the bottom. Now cut along the other side of the backbone, take it out. Flip the chicken over so it’s laying open in front of you. Using a knife, slice the cartilage that’s found between the breasts and then pull on both sides of the chicken to really open it up. And that’s it! Or if you don’t want to do the heavy lifting here, ask your butcher to do this for you.

Related: How to Grill the Perfect Piri Piri Spatchcock Chicken

Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

Prep Time: 20 to 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Servings: 4-6


1 whole spatchcocked chicken
3 cloves garlic, minced
2 Tbsp parsley, chopped finely
1 tsp fresh thyme leaves
¼ cup extra virgin olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp sea salt
Pinch black pepper

Apples, Parsnips and Leeks
3 parsnips, chopped into 1-inch cubes
2 large pink lady apples, chopped into 1-inch cubes
2 leeks, washed thoroughly, halved and sliced into 1-inch thick pieces
2 Tbsp extra virgin olive oil
½ teaspoon sea salt
A few cracks of pepper

Fresh thyme sprigs
Freshly chopped parsley
Lemon wedges

Spatchcock chicken ingredients on kitchen counter


1. Spatchcock your chicken if you did not buy one pre-spatchcocked. Preheat the oven to 425°F.

2. Combine all marinade ingredients in a bowl: garlic, parsley, thyme leaves, olive oil, lemon zest, lemon juice, sea salt and black pepper.

Spatchcock chicken marinade in glass bowl

3. Chop the fruit and veggies and lay them out on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, salt and pepper. Toss around to ensure all pieces are seasoned well.

4. Push the fruit and veggies to the side and create space in the middle for the chicken. Lay the spatchcocked chicken down and then nuzzle it with the fruit and vegetables.

Lemon spatchcock chicken with veggies on roasting pan

5. Spread some of the marinade under the skin of the chicken and then spread the rest mostly on top of the bird. Rub a small amount on the underside. Roast in the oven for 1 hour.

6. When you’re ready to eat, garnish with fresh thyme, fresh parsley and lemon wedges.

Cooked spatchcock chicken and roasted veggies on serving tray

Like Tamara and Sarah’s spatchcock chicken recipe? Try their sumac-spiced roasted delicata and their 5-ingredient beef Bolognese.

How to Make Apple Juice and Other Questions About Fall’s Favourite Fruit

Move over, pumpkin – it’s time to talk about that other autumn classic: apples. Whether you’re looking to whip up a piping hot cider or want to get your bake on with a fresh batch you recently picked from the orchard, there’s a plethora of ways to incorporate apples into your everyday meals. One of the most important factors, however, involves proper preservation. (Say goodbye to the dreaded browning).  From cider recipes to apple-related hacks, we answer some of your biggest questions about everyone’s favourite fall fruit.

How to Make Apple Juice

If you’ve already had your fill of apple pie and apple dumplings in recent weeks, it’s time to satisfy your cravings with the season’s fruit favourite another way: homemade juice. (Psst, it’s also a lot easier to make than you’d think — and doesn’t involve a blender or juicer).

1. Wash, quarter and core the apples, making sure to remove all the seeds. Peeling isn’t necessary, it’s baker’s choice.

2. Add apples to a pot of water (just enough liquid to cover the fruit, otherwise your juice will turn out too watery). Boil the apples for 20-30 minutes, until soft.

3. Slowly pour contents from the pot into a mesh strainer with a bowl underneath, gently mashing the softened apples with the back of a large spoon or ladle. The juice will be filtered while the apple mush remains behind.

4. Once the juice is cooled, add sugar or cinnamon, depending on personal preference.

5. Keep refrigerated and enjoy within one week of making.

Related: The Pioneer Woman’s Irresistible Apple Desserts

How to Make Apple Cider

If you’ve been apple picking lately, grab the largest pot you own and get simmering! (Hot tip: if you like your cider sweet, opt for the Fuji, Gala or Red Delicious varieties, while those who prefer their cider tart should go with McIntosh, Granny Smith or Pink Lady apples).

1. To start, add quartered apples, one sliced orange, one piece of peeled ginger, one tablespoon of black peppercorns, two cinnamon sticks, two teaspoons of cloves and a half cup of brown sugar to an oversized pot.

2. Bring to a boil and reduce heat. Let it simmer for at least two hours. Alternatively, you can do this in your slow cooker for up to five hours. Although there are 15-minute variations for apple cider, more time in the pot or slow cooker will allow all the flavours blend together and will leave your kitchen smelling divine.

3. Strain apple mixture through a sieve, discard solid pieces and serve hot. Bonus: freshly made apple cider can last for up to two weeks in the fridge! Find more apple cider recipes to try this fall.

Want to try the “grown up” version? Get the recipe for Nancy Fuller’s Sparkling Apple Cider or if you’ve got extra time on your hands, try the Slow Cooker Hard Cider variation pictured above.

Related: Refrigerator Rules: How Long Do Leftovers Last?

How to Freeze Apples

If you’ve picked more than your usual amount of apples from the orchard this year, don’t let all that fine fall fruit go to waste. There’s a simple hack that will preserve your leftover apples for up to a year!

1. Peel and core apples, cutting them into thin eighths or bite-size chunks – baker’s choice.

2. Once all the slicing and dicing is done, give them a five-minute soak in a water and lemon juice mixture – the lemon will help prevent browning.

3. Once drained, arrange each piece on a baking sheet (to stop them from sticking together) and freeze overnight.

4. The next day, transfer the slices or chunks to an eco-friendly freezer bag or container labelled with the date. The beauty of this food hack is that you can freeze your apple slices for up to one year and it won’t dilute the taste!

Get the recipe for Hasselback Apples Topped With Coconut-Oat Streusel

Related: This Clever Trick Will Prevent Freezer Burn for Good (and Major Food Waste)

How to Keep Apples From Going Brown

Ah, the dreaded browning process. Think of how many apples it’s ruined over the years. Luckily, there’s more than one simple hack that’ll help you preserve fall’s most iconic fruit.

1. For same-day usage, soak sliced apples in lemon juice – the citric acid will help slow down the browning process leaving your apple pieces looking fresh and crisp for several more hours.

2. Out of citrus? Another option is to soak the apple slices in a bowl filled with one cup of cool water and ½ teaspoon of salt. Let them float for about 10 minutes before storing in an airtight container for up to a week. Worried about a salty aftertaste? Fear not! That leftover brine comes off with a simple tap rinse.

3. If you’re looking to pack or use an entire apple, slice it into quarters and then put it back together before wrapping a rubber band around it. The band will ensure your ready-to-eat slices aren’t exposed to the air.

Get the recipe for Bobby Flay’s Apple Pancake Bars With Brown Butter Crumble Topping

Related: 10 Brilliant Ways to Use Fruit That’s Going Bad

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you. You can also keep your green thumb happy this autumn by learning how to grow fall vegetables.

First two images courtesy of Unsplash.

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies


½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter


1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

Hasselback apple with scoop of vanilla ice cream and drizzling of toffee sauce

You’ve Got to Try These Delicious Hasselback Apples Topped With Coconut-Oat Streusel

Apples are such a versatile fruit with so many variations and endless ways to prepare them. These Baking Therapy Hasselback apples feature sweet honey crisp apples (my fave!) that are sliced open like a fan and topped with a delicious coconut-oat streusel. Serve with a drizzle of toffee sauce and a heaping scoop of vanilla ice cream. Perfect for any get together this fall season. Bet you’ve never had apples like this before!

Hasselback apples on white plate

Hasselback Apples With Coconut-Oat Streusel

Prep Time: 15 minutes
Bake Time: 32 minutes
Total Time: 47 minutes
Servings: 6


3 Honeycrisp or Pink Lady apples
2 Tbsp butter, melted
2 Tbsp brown sugar
½ tsp cinnamon

3 Tbsp butter, room temperature
3 Tbsp brown sugar
¼ cup oats
2 Tbsp flour
2 Tbsp shredded coconut
½ tsp cinnamon
½ tsp vanilla extract
Pinch of salt

Hasseback apple ingredients: apples, brown sugar, cinnamon, etc.


1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Peel the apples, cut in half lengthwise and with a melon baller, scoop out the core. Place the apples core side down and cut thin vertical slices all the way around, making sure not to cut all the way through.

Peeled and cut apples laying on pan

3. Mix together the butter, brown sugar and cinnamon and brush on the tops of the apples. Cover with foil and bake for 20 minutes until softened.

4. Meanwhile, prepare the streusel topping. In a bowl, combine butter, brown sugar, oats, flour, coconut, cinnamon, vanilla extract and salt. With a fork, work the mixture together until it forms a crumble.

Related: The Pioneer Woman’s Irresistible Apple Desserts

5. Remove the apples from the oven. If there is a lot of liquid in the pan, strain and top the apple with streusel, making sure to get it between the apple slices. Bake at 425°F uncovered for 10-12 minutes until the streusel is bubbly and golden brown.

6. Enjoy with a drizzle of toffee sauce and vanilla ice cream.

Hasselback apples on baking pan

Like Sabrina’s baking? Check out her ginger molasses cookies, sticky toffee pudding and pumpkin pie squares with candied pecans.

Must-Make Vegan Apple Crumble Tart with Salted Caramel

This delicious and decadent vegan salted caramel apple crumble tart is perfect for fall, but definitely one to add to your arsenal year round. Why not go apple picking with the family and then bake up this dreamy dessert together!

Vegan Baking Tip: use Earth Balance Buttery Spread as your vegan butter, not margarine. Margarine often has added or hidden ingredients that aren’t vegan friendly and unlike most margarine varieties, Earth Balance Buttery Spread acts the same as real butter in baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 1 tart (approximately 8 servings)



For the crust:
1/2 cup almonds
1/2 cup pecans
1 cup all-purpose flour
4 Tbsp cold vegan butter
3 Tbsp maple syrup
1/4 tsp sea salt

For the filling:
3 apples
3 Tbsp coconut sugar
2 Tbsp lemon juice
1 Tbsp all-purpose flour
1 tsp cinnamon

For the crumble topping:
1 cup rolled oats
1/4 cup coconut sugar
1/4 cup all-purpose flour
6 Tbsp cold vegan butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all-spice

For the salted caramel:
1 cup coconut sugar
1/4 cup non-dairy milk
3 Tbsp vegan butter
1/4 tsp sea salt


1. In a food processor, blend almonds and pecans into a fine meal, then add the remaining crust ingredients and blend until well combined. It should stick together when you pinch it.
2. Press into a 9 1/2″ fluted pie pan with a removable bottom. Poke a few holes in the surface of the crust with a fork and bake in a pre-heated 350°F oven for 8-10 minutes. Time may vary depending on your oven, so watch it closely. It should be half-baked with a slight colour difference.
3. Remove pie crust from the oven and place on a cooling rack while you make the filling and topping.
4. Peel, core, quarter and thinly slice the apples. Mix apples and filling ingredients together with your hands in a mixing bowl until well coated.
5. In another mixing bowl, blend the crumble topping ingredients together with your hands until it comes together into large crumbs.
6. Layer apple slices in the crust and top with the crumble topping evenly. Bake at 350°F for 25 minutes.
7. While the tart is baking, make the salted caramel by combining the ingredients in a small saucepan over medium heat. Whisk constantly for 7 minutes as it thickens. Remove from heat.
8. Allow the baked apple crumble tart to cool for 10-15 minutes before slicing.
9. Just before serving, drizzle some salted caramel over the entire tart with a spoon.

Note: The caramel recipe makes extra so that you can bring it to the table for guests to add more!

See more from hot for food on their YouTube channel.

Spooky Apple Cider Punch

In my search for Halloween party ideas, I came across this great recipe from the homemaker of all homemakers, Martha Stewart. Inspired, I decided to whip up my own mix of ingredients, to go along with the shrunken apple heads. This punch is super easy and would also be great alcoholic, substituting the soda for champagne, or adding some spiced rum or bourbon to the mix!


Prep Time: 15 minutes
Cook Time: 2 minutes
Serves: 4-8

4 cups apple cider
2 cups sprite (or other sparkling soda)
1 cup cranberry juice
2 sticks of cinnamon
2-4 apples (2 for a small punch bowl, 4 for a wider punch bowl)
2 whole cloves per apple (optional)


1. Start by preheating your oven to 250°F.
2. While oven is preheating, peel the skin off all of your apples and slice them in half, removing the core with a melon baller. Cut faces using the round side (I used the smaller side of my melon baller, along with a paring knife to cut out the faces).
3. Once sliced in half, and given a face, place the apple on a parchment paper lined baking sheet.
4. Bake for about 2 hours until apples have shrunk a bit, and become wrinkly. Push a clove into each eye socket of your apple.
5. Mix ingredients for punch together, place your apples into the bowl, along with the cinnamon sticks.
6. Serve and enjoy!

Apple Napoleons with Dulce de Leche

The flavours of apple, cinnamon and dulce de leche marry exquisitely in this decadent, tasty dessert. Head to your local farmer’s market for some freshly picked apples and indulge in this after-dinner delight.

Watch this dessert come to life in this video and then try the recipe yourself below:

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 6


1 package frozen puff pastry, thawed
1 cup mascarpone
1 Tablespoon brandy
2 Tbsp icing sugar
2 Tbsp butter
4 apples, cored, peeled and sliced
1/2 tsp ground cinnamon
1/2 cup dulce de leche (approximately)
1 tsp vanilla extract

1. Preheat the oven to 375°F. Roll cold puff pastry out on a lightly floured surface, into two 9 x 12-inch (30 x 23cm) rectangles. Arrange each piece of puff pastry on a parchment-lined baking sheet. Top with a second piece of parchment paper and a second baking sheet. Bake, rotating halfway, for 30 minutes or until golden. Cool completely.
2. Cut each piece, using a serrated knife, into 9 equal rectangles; set aside. The puff pastry can be prepared and stored in an airtight container for up to 2 days in advance. With electric mixer, beat mascarpone with brandy and icing sugar until light and fluffy; keep chilled. Store, covered and refrigerated, for up to 2 days.
3. Melt butter in large skillet set over medium-high heat. Add apples and cinnamon; sauté for 5 to 7 minutes or until tender. Stir in dulce de leche and vanilla, cook, stirring, for 3 to 5 minutes or until heated through.
4. Add a dollop of mascarpone over 6 pieces of puff pastry; top with some apples. Repeat layers once and cap with remaining puff pastry. Drizzle additional dulce de leche on top. Serve immediately.

Notes: Substitute caramel sauce for the dulce de leche, if desired.

4 Amazing Apple Recipes to Try This Fall

Available year-round, apples are a great way to add a hint of tartness and cut through rich and hearty dishes, and they pair perfectly with fall spices like nutmeg and cinnamon. Opt for varieties like Fiji, Gala, Pink Lady, or, my personal favourite, the Honeycrisp, which lends particularly well to cooking and is just an all-around tasty snack.

Apples with winter spices cinnamon nutmeg

Cranberry Applesauce
The addition of tart cranberries gives the sauce a grapefruit pink-hue and that extra zing that goes great with grilled pork chops and roasted turkey, or even in a sandwich. Since it’s essentially a fruit puree, you can make extra batches and freeze them in popsicle molds for a festive frozen dessert. It’s cranberry and applesauce rolled into one!

3 cups peeled, cored, and roughly chopped apples
2/3 cup apple cider
1/2 cup frozen cranberries
1/2 tsp ground cinnamon
1/2 tsp allspice

In a saucepan combine all the ingredients. Cover. Simmer over medium heat for 25 minutes until the apples and cranberries become soft. Mash with a fork or roughly pulse in a blender. Makes 1 1/2 cups of sauce.


Apple-Stuffed French toast
Because going out to weekend brunch is becoming more and more of a challenge as it gets colder, have this recipe handy for cold days when you want a restaurant-worthy meal. For a variation, use bananas and pears, or a mix of both.

4 slices of thick bread like challah, brioche, or plain white sandwich bread
2 eggs, beaten
1 medium apple, peeled, cored, and thinly sliced into rounds
1 tsp ground cinnamon (1/2 teaspoon per French toast)
4 pats unsalted butter
Powdered sugar and maple syrup for garnish

1. Melt two pats of butter in a pan over medium heat. Fry the apples until they become soft and begin to brown and slightly crisp up. Remove from heat and set aside.
2. Dredge the bread slices in the egg. Place one slice on the hot pan then place the cooked apple slices on top of the bread. Place other bread slice on top, sandwiching the apples.
3. Continue cooking until the bread begins to turn a golden brown. Flip and cook until both sides are done.
4. Slice the toast diagonally. Drizzle with maple syrup and dust with powdered sugar on top. Makes 2 servings.


Apple-Tuna Salad Croissants
Shout out to my junior high Home Economics teacher Mrs. McClusker for teaching me to add apples to tuna salad. It gives the tuna a pleasant crunch and mellows out its fishy taste, making it less of a olfactory hazard to eat at the workplace. I further sweetened the tuna with the addition of apple cider and torn kale leaves that have been tossed in balsamic, giving it a nice tart flavour so that you don’t have to drown the fish in mayo.

2 croissants, sliced horizontally
1 can tuna, drained
1/2 medium-sized apple, cut into small matchsticks
2 kale leaves, stems removed and torn into small pieces
1 Tbsp apple cider
2 tsp mayonnaise
Salt and pepper, to taste

1. In a bowl, combine tuna, mayonnaise, apples, and apple cider. Mix gently with a spoon, careful not to mush the apples.
2. In a separate bowl, add a small splash of balsamic vinegar (you need less than what you think you need). Massage the kale with your hands for a few minutes and squeeze out any excess liquid. Set aside.
3. Lightly toast the croissant halves until warm. Fill with kale and tuna salad. Serve immediately. Makes 2 croissants.


Baked Cinnamon Apples
While there will never be a substitute for a homemade apple pie, baked apples offer that same taste without having to roll out the dough. It’s also a healthier option — unless you place a giant scoop of vanilla ice cream beside it. No judgment.

4 medium apples
2 tsp cinnamon (1/2 tsp   per apple)
2 pats butter (1/2 pat per apple)
1 tsp nutmeg (1/4 tsp  per apple)
2 tsp brown sugar (1/2 tsp  per apple)

1. Preheat oven to 400°F.
2. Using a melon baller or a metal measuring spoon, scoop out the core of the apples from the stem end.
3. Fill the holes at the top of the apples with a bit of butter, a pinch of cinnamon and nutmeg, and a sprinkle of brown sugar.
4. Place apples in an oven-safe dish. Carefully pour water into the dish, just enough to cover the bottom. Bake for 30 minutes until the apples soften and brown on the edges. Remove from the pan and serve immediately. Serves four.

Baked Apple

734863_10151322355189438_2070375187_n Karon Liu is a freelance food writer based in Toronto who is slightly lactose intolerant but will otherwise eat and cook anything.

How to Make Spiced Apple Pie Oatmeal

I have been the fortunate recipient of a very large box of crab apples. Unfortunately most of them aren’t ripe and having been picked a couple weeks too early, they’re quite sour. In an effort to use them up, I have been cooking the apples to sweeten them and use them as a sweet and delicious topping for my morning oatmeal. But simply cooking the apples would be boring, so I added some apple pie spice along with brown sugar and water, and then I cooked everything down to create a delicious, syrupy apple pie-inspired topping. Talk about delicious!

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 1



1/2 cup of chopped apples
1 Tbsp butter
1/2 Tbsp apple pie spice (recipe below)
1 Tbsp brown sugar
1/2 cup of water
1/2 cup quick oats
1 cup water

For the apple pie spice:
*this makes about 1/3 cup of spice, which I store in a jar and sprinkle in things like oatmeal, french toast batter, whipped cream and more.

5 Tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp all spice
1 tsp ginger
1 tsp cardamom

1. Combine ingredients for apple pie spice in a jar, shaking to combine. If you would rather not use apple pie spice, you could do a simpler version, just using cinnamon.
2. Place a pan on medium heat, adding 1 Tbsp of butter. While pan is heating, chop your apples into small chunks.
3. Place apples in pan, mixing in with butter and cooking for about 5 minutes until they begin to soften.
4. Sprinkle in apple pie spice and brown sugar, mixing into the apples, then pour 1/2 a cup of water into the pan.
5. Cook until most of the water has reduced, turning into a syrup like consistency.
6. While apple mixture is reducing, cook your oatmeal according to the package directions (I used 1/2 a cup of oatmeal, with 1 cup of water and microwaved for about 2 minutes).
7. Once oatmeal and apple mixture is cooked, sprinkle the apples mixture on your oatmeal and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Apple Cobb Salad with Honey Mustard Dressing

Steaming-hot pastas, soups and roast dinners may be all we crave in the dead cold of winter, but when the warm rays of spring come along? It’s the cool, light and refreshing meals we’re after.

For the perfect sunny-day dinner, I put together the Apple Cobb Salad. Packed with lots of greens, roast chicken, apple and plenty more, this perfect springtime meal is topped with honey mustard vinaigrette making it equal parts tasty and nutritious.

Apple Cobb Salad 1


For the honey mustard dressing:

Prep Time: 5 minutes
Makes: 1/2 cup

1 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp white-wine vinegar
1 small clove garlic, minced
Pinch of salt
1/3 cup extra-virgin olive oil

For the Salad:

Prep Time: 15 minutes
Serves: 1
Oven Roasted Chicken
1/4 cup quinoa
1/4 cup aged white cheddar, shredded
1 green apple, diced
1 Tbsp Gojo berries
2 Tbsp pecans
1 cup mixed greens (kale, chard, spinach)

Apple Cobb Salad 2

1. In a small bowl, mix mustard, honey, vinegar, garlic and salt.

Apple Cobb Salad 3

2. Gradually whisk in olive oil.

Apple Cobb Salad 4

3. Roast the chicken and cook the quinoa as advised on the package.

Apple Cobb Salad 5

4. Practice Mise en Place and prep the ingredients.

Apple Cobb Salad 6

6. Throw all the ingredients in a bowl.

Apple Cobb Salad 7

7. Add desired amount of dressing and mix well.

Apple Cobb Salad 8

8. Plate, and enjoy!

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Sweet Eats: Easy Phyllo Apple Strudel

I remember the first time I was taught how to make strudel. The chef I worked for at the time made the dough with a very secret recipe. Me, along with three other cooks had to stretch the dough over a huge tablecloth and had to be very careful not to tear any holes.

It was such a fun process, pulling the dough until it was paper thin. We filled and rolled the strudel and cooked the flakiest, most delicious pastry—it was certainly worth the effort.

Making paper thin pastry at home can be a lengthy process. I love using store-bought phyllo pastry. Phyllo makes strudel a quick and easy dessert that doesn’t require a team of people to make! Though you may want a team to help you eat it or you might just manage to get through the whole thing yourself!


Phyllo Apple Strudel


1/2 cup granulated sugar
1 teaspoon cinnamon
4 medium sized apples, peeled, cored and chopped into 1-inch pieces
1/2 cup raisins
1/2 cup plain breadcrumbs
1/2 pomegranate, seeds removed
Zest of 1 orange
1/4 cup butter, melted
5 sheets phyllo pastry
1/4 cup icing sugar


1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. In a large bowl mix together sugar and cinnamon. Set aside 4 Tablespoons of mixture.
3. Add to the large bowl the remaining filling ingredients. Mix together apples, raisins, breadcrumbs, pomegranate seeds and orange zest.
4. Lay out one sheet of phyllo and brush with melted butter. Sprinkle with sugar mixture. Place another sheet of phyllo on top and continue layering butter and sugar until all 5 sheets of phyllo have been layered.
5. Place the filling mixture on the middle of the phyllo sheets. Leave a border around the edges to make rolling up the strudel easier.


6. Roll the strudel up lengthwise and tuck in the ends. Lay the strudel seam-side down with ends tucked in onto prepared baking sheet. Brush the top of the strudel with the remaining butter and sprinkle the top with the rest of the cinnamon sugar.


7. Bake in the oven until golden brown, about 50 minutes. Let cool for 15 minutes. Sprinkle icing sugar on top before slicing. Serve with vanilla ice cream or enjoy as is!


SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram littlemirandapiggy and Twitter @mirandaak.

Topics: BakingDessert, Apples, Strudel