Recipes: 10/14-10/20

Autumn Salad with Apples, Pomegranates, and Persimmons
(courtesy of savorylotus.com)
 

 

INGREDIENTS

FOR DRESSING:
  • Juice from one large orange (or 2-3 Imperfect mandarins)
  • 1 tablespoon honey
  • 1 inch piece of fresh ginger, grated
  • a couple pinches of celtic sea salt
  • 3 tablespoon olive oil
 
FOR SALAD:
  • Organic salad mix, about a ½ pound
  • 1 crisp Imperfect apple, thinly sliced
  • 1 medium Imperfect persimmon, thinly sliced
  • 1 small pomegranate, cracked open and deseeded
  

DIRECTIONS

  1. To make dressing: Mix all dressing ingredients together until well combined. Set aside.
  2. To assemble salad: Toss salad greens with dressing until evenly coated. Arrange apple and persimmon slices on top. Sprinkle pomegranate seeds all around the salad. Top with cooled candied hazel nuts.
  3. Serve and enjoy
 
Roopam's Tip: While this salad is beautiful as is, I think it's the perfect candidate for a chopped version - dice all of the fruits, shred the lettuce, and toss together. For a full autumn effect, throw in some roasted pumpkin seeds, hazelnuts or pecans. For added bulk, toss in some roasted and cubed Imperfect sweet potatoes/butternut squash and call it a night!
  

 

Kiwi and Green Apple Chutney
(courtesy cravecookclick.com)


 


INGREDIENTS

  • 4 Imperfect kiwis scooped and chopped
  • 1 Imperfect green apple grated
  • 1 tablespoon sugar
  • 1 tsp salt
  • 1 green chilli chopped
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp garam masala.
  • 1 tsp mustard seeds
  • 1 tsp olive oil

 

DIRECTIONS

In a pan, heat oilive oil and add mustard seeds. Now add remaining ingredients and cook for 15 mins. Keep on stirring in between and your chutney is ready.

 

Roopam's Tip: This reminds me of the mango chutney we used to ALWAYS have as a side with Indian paratha's. I feel this would be amazing on top of a morning oatmeal, toast and/or yogurt, as a spread in sandwiches, or a sweet side relish with a rice dish. 

 

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