Category: Dip

Ingredients

• 1 pound tomatillos (husked, rinsed, halved)
• 1 poblano chile pepper (halved, seeded)
• 1 onion (quartered)
• 2 large cloves garlic
• 1/2 cup Our Family Garden, Touch of Honey Applesauce
• 1/4 cup cilantro (fresh leaves, loosely packed)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt

Directions

Heat broiler to high with oven rack about 4-inches from heat. Line a baking sheet with foil.

Place tomatillos, poblano, onion and garlic on prepared baking sheet. Broil vegetables 10 to 12 minutes, turning, until they are charred.

Cool.

Peel the skin from peppers and remove garlic from peel. Place all the roasted vegetables in a high powered blender or food processor.

Add applesauce, cilantro, lime juice and salt. Process until mixture is just smooth.

Note:

for extra kick place 1 serrano or jalapeno pepper, seeded, on the baking sheet.

Baked Camembert

Ingredients

• 1 (8 ounce) Camembert wheel
• 3 tablespoons Our Family Garden, Touch of Honey Applesauce
• 2 tablespoons jarred fig spread
• 2 tablespoons chopped roasted pecan pieces (preparation tip follows)

Directions

Place Camembert on a round piece of parchment paper, cut to the same size as the Camembert. Place the Camembert on the parchment on a baking sheet.

Carefully cut through the top rind, running a knife around the top about ¼ inch from the edge. Then make several cuts across the top, forming small triangles, and gently peel off the rind triangles.

In a small bowl, mix together the applesauce, fig spread and pecans.

Spread the applesauce mixture on the top of the Camembert.

Bake for 15 to 18 minutes at 350 degrees, until the cheese is soft.

Keeping the parchment in place, remove the cheese to a serving platter.

Serve with crackers or crusty bread.

Roasted Pecan Pieces

Ingredients

• 1 cup pecan pieces
• 1/2 tablespoon butter (melted)
• 1/2 teaspoon salt

Directions

Toss ingredients together. Spread an even layer on a parchment paper lined baking sheet. Bake 12 minutes at 325 degrees.

Ingredients

• 2 teaspoons olive oil
• 1/2 cup red bell pepper (diced 1/4 inch thick)
• 1/2 cup sweet onion (diced 1/4 inch thick)
• 1-1/4 cups Gala apple, or similar (diced 1/3 inch thick)
• 1 cup Our Family Garden Touch of Honey Applesauce
• 1/2 cup dried cranberries – 50% less sugar preferred (rough chop)
• 1/2 cup apple cider vinegar
• 1/3 cup brown sugar
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cinnamon

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Directions

In a small heavy saucepan, heat oil to hot. Add pepper and onion; cook over medium-high heat stirring often until pepper and onion begin to soften-about 2 minutes.

Add apple, applesauce, cranberries, vinegar, sugar, Worcestershire sauce, salt, ginger, curry powder and cinnamon; stir until hot and mixture begins to bubble then reduce heat to medium- low. Cook 10 minutes, stirring occasionally.

Remove from heat and transfer to a serving bowl. Cool in refrigerator 30 minutes.

Garnish

Fresh chiffonade mint leaves