Harvest Apple Chai Muffins

Eat Well Edibles Recipe

Autumn is my season, and back home in the Wisconsin, it’s the most splendid season of all.

One of the traditions I miss most is driving north along country roads to the rolling, tree-dotted hills of The Little Farmer Orchard in Pipe. Rows and rows of apple trees as far as the eye can see. Twisted branches stretching skyward like gnarly fingers, each drooping slightly under the weight of juicy, white-fleshed Cortlands. A dazzling display of autumnal beauty.

Memories of these orchard afternoons are always on my mind come October. An apple-y sweet does nicely to satisfy some of the nostalgic longings. Traditionally this is an apple crisp with vanilla and lots of walnuts, but this year I dreamed up a spiced multi-grain apple muffin instead. (There’s still plenty of apple season to bake a tray of that crisp.)

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Sprouted Mung Beans

Eat Well Edibles Recipe

By now you know that I take great pleasure dabbling in all manner of edible DIY projects that improve nutrition, enhance flavor, save money, or are simply fun + intriguing.

To appeal to my inner crunchy-granola-ness: Homemade sprouted mung beans.

Unlike garden sprouting, sprouting in the kitchen requires no green thumb, and is addictively simple. And fascinating!

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Israeli Black Bean Fritters

Eat Well

I call these fritters instead of falafel because, whereas falafel are usually deep-fried – often translating to greasy + heavy – these are sautéed in a lightly oiled skillet for a (healthier) bite that’s tender + fluffy inside with a light crisp on the outside.

Calling on Israeli flavors to pair with a colorful veg chop, I incorporated cilantro, mint, cumin, chillies and lemon into the black bean base — something a bit different and unexpected for summer. In keeping with the theme, ours landed atop a mixture of spinach and arugula, fresh mint and basil leaves. Lemon-thinned tahini sauce + a sprinkle of sumac to finish.

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Blistered Tomatillo Jalapeño Salsa Verde

Eat Well Edibles Recipe

A salsa is only as good as its components, and our favorite green salsa is as good — and simple — as it gets.

Broiler (or grill) blistered tomatillos, jalapeño and garlic are blended with fresh cilantro. Then, minced raw onion gets stirred in just before serving to add texture. The result is bold, vibrant and almost fruity; not too spicy; perfect consistency to dunk into or spoon over.

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