For the love of apples!
My mom has an amazing orchard which produced so much fruit this year, she's pretty worn out from processing it all. I wanted to help her out, so a couple of weeks ago, my friend Annalisa and I had a baking afternoon and made a peach and plum crostata using fruit from her mom's garden, and a caramel apple crostata using my mom's apples. They both were delicious and we had so much fun, we decided we need to bake together again soon. I hosted Annalisa for the next baking adventure and this time, we started off pretty smart. Before starting on our sweet treats, we made a savory lunch, of course incorporating apples, to keep our bellies full, before starting on dessert (in a separate post).
I spent several wonderful minutes researching apple recipes online and found this delicious sounding quesadilla. Admittedly, while the recipe was the inspiration for our meal and we used the same main 3 ingredients, we didn't pay much attention to the details. We used brown mustard, and a lot of it, we skipped the cider and just threw on the arugula, brie and apples to each of our personal taste, using a variety of apples. I believe mustard, of any kind is key to an amazing sandwich, and a surprising, but excellent compliment to apples and cheese. What a nice luxury to be able to have all of the produce fresh from the garden! Home grown apples are amazing, flavorful and not comparable to a grocery store variety. If you don't grow your own, try to buy from the farmers market when it's apple season to get the benefit of a real apple flavor, fresh and local. I have really tried to make a conscious effort this year to use seasonal and local ingredients in my cooking. I think that using what nature is providing during the season is likely what is healthiest for our bodies. Plus in many cases, what is seasonal is also most affordable at the grocery too.
via cooking with a stud, http://www.cookingwithastud.com/2013/10/brie-apple-and-arugula-quesadillas.html
Put the internet to work for you.
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