The Best of Apples From Edna’s Kitchen

Apple Varieties

Some Fun Facts About Apples:

Apples contain no fat, sodium or cholesterol and are a good source of fiber.

Apples ripen six to ten times faster at room temperature than if they are refrigerated.

More than 2,500 varieties of apples are grown in the United States, but only the crabapple is native to North America.

Apples are a member of the rose family.

It takes about 36 apples to create one gallon of apple cider.

Table of Contents:

Beverages:

Hot Cranberry-Apple Cider

Hot Spiced Cider

Slow-Cooker Apple Cider Sparklers

Salads:

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Waldorf Salad

Honey-Mustard Coleslaw with Apples

Breads:

Apple-Bacon Mini Loaves

Apple-Cheddar Muffins

Sausage and Apple Cheddar Biscuit Bake

Apple, Bacon and Cheddar Waffles

Zucchini Apple Bread 

Sausage, Dried Cranberry and Apple Stuffing

Main Dishes:

Apple Cider Glazed Chicken

Cider-Glazed Pork

Butternut Squash with Fennel and Apple

Treats:

Snickerdoodle Apple Cobbler

Dutch Apple Pie

Applesauce Spice Cake

Caramel-Apple Upside-Down Cake

Apple Crisp
Hot-Cinnamon-Apple-Cider

Beverages:

Hot Cranberry-Apple Cider

Ingredients:

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) 

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps:

In a 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

 

Hot Spiced Cider

Ingredients:

6 cups apple cider

½ teaspoon whole cloves

¼ teaspoon ground nutmeg

3 cinnamon sticks

Steps:

1 In a 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.

2 Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.

 

Slow-Cooker Apple Cider Sparklers

Ingredients:

1 quart (4 cups) apple cider

3 cinnamon sticks (3 inch)

3 whole cloves

1 piece (1 inch) gingerroot, peeled

¼ teaspoon freshly grated nutmeg

Grated peel of 2 lemons

3 Tablespoons lemon juice

Grated peel of 1 orange

3 Tablespoons orange juice

1 vanilla bean, split, seeded

¼ cup packed brown sugar

1 bottle (750 ml) sparkling white wine or champagne

Orange, lemon and apple slices, if desired

Steps:

Pour cider into a 3-quart slow cooker. Add cinnamon sticks, cloves, gingerroot, nutmeg, lemon peel, lemon juice, orange peel, orange juice, vanilla bean and brown sugar; mix well.

Cover; cook on Low heat setting for 3 hours.

Remove cinnamon sticks, cloves, gingerroot and vanilla bean before serving. Keep cider warm in a slow cooker, or transfer to a heat proof pitcher if serving immediately.

Ladle or pour cider into mugs, filling halfway; fill rest of mug with wine. Garnish with orange, lemon and apple slices.

Tips: For a family-friendly cider, substitute club soda or sparkling water for the wine or champagne. Don’t have a slow cooker? You can cook this on the stove instead; just simmer over low heat. To make it easy to remove the spices, tie them in a double thickness of cheesecloth or paper coffee filter before adding to the cider.
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Salads:

Apple-Gorgonzola Salad with Red Wine Vinaigrette

Ingredients:

Vinaigrette

⅓ cup olive or vegetable oil

¼ cup red wine vinegar

2 Tablespoons sugar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

Salad

1 bag (10 oz) mixed baby greens or Italian-blend salad greens

1 medium red or green apple, chopped (1 cup)

½ cup crumbled Gorgonzola or blue cheese (2 oz)

⅓ cup chopped walnuts, toasted

Steps:

In a small bowl, beat vinaigrette ingredients with wire whisk until smooth.

In a large bowl, toss salad ingredients with vinaigrette just before serving.

 

Waldorf Salad

Ingredients:

¾ cup mayonnaise or salad dressing 

1 tablespoon plus 2 teaspoons lemon juice

1 tablespoon plus 2 teaspoons milk 

3 medium unpeeled red eating apples, coarsely chopped (3 cups)

3 medium celery stalks, chopped (1 ½ cups)

½ cup coarsely chopped walnuts 

*optional ¼ cup raisins*

Steps:

1 Mix mayonnaise, lemon juice and milk in a medium bowl.

2 Stir in apples, celery and nuts. Cover and refrigerate any remaining salad.

 

Honey-Mustard Coleslaw with Apples

Ingredients:

1 bag (16 oz) coleslaw mix (8 cups)

½ cup chopped green onions (8 medium)

2 medium apples, cored and cut into matchstick pieces

1 cup light honey-mustard dressing

Steps:

In a large bowl, toss all ingredients.

Serve immediately, or cover and refrigerate up to 24 hours before serving.

Tips: Granny Smith apples make a perfect choice for this salad. Their tart flavor stands up well with the cabbage and dressing. Instead of using a bag of coleslaw mix, toss 7 cups of shredded green and red cabbage with 1 cup shredded carrots.
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Breads:

Apple-Bacon Mini Loaves

Ingredients:

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

¼ teaspoon salt

1 egg

½ cup 2% milk

2 tablespoons butter, melted

1 cup (4 ounces) shredded sharp cheddar cheese

⅓ cup crumbled cooked bacon

¼ cup finely chopped apple

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in the cheese, bacon and apple.

Transfer to two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

 

Apple-Cheddar Muffins

Ingredients:

1 egg

2 cups premix baking mix (Bisquick)

¾ cup coarsely chopped peeled cooking apple

⅔ cup shredded Cheddar cheese

⅓ cup sugar

⅔ cup milk 

2 Tablespoons vegetable oil

1 teaspoon ground cinnamon

Steps:

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or line with paper baking cups.

In a medium bowl, beat the egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups.

Bake for 17 to 19 minutes or until golden brown. Serve warm.

 

Sausage and Apple Cheddar Biscuit Bake

Ingredients:

1 package (1 lb) bulk pork sausage

4 medium cooking apples, coarsely chopped (4 cups)

1 large onion, chopped (1 cup)

6 eggs

½ teaspoon salt

2 ¼ cups all-purpose flour

2 ½ teaspoons baking powder

2 teaspoons sugar 

¾ teaspoon baking soda

1 teaspoon salt

6 Tablespoons firm butter or margarine, cut into ½ -inch cubes

1 ½ cups shredded Cheddar cheese (6 oz)

2 medium green onions, finely chopped (2 Tablespoons)

1 cup buttermilk

Steps:

Heat oven to 425°F. Spray bottom and sides of a 13×9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In a 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.

In a medium bowl, beat eggs and ½ teaspoon salt with a wire whisk or fork until well mixed. Pour eggs over sausage mixture.

In a large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.

Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.

 

Apple, Bacon and Cheddar Waffles

Ingredients:

2 cups pancake and baking mix

1 ⅓ cups milk

2 Tablespoons vegetable oil

1 egg

¾ cup shredded sharp Cheddar cheese (3 oz)

1 cup crisply cooked and crumbled bacon (14 to 15 slices)

½ cup chopped apple 

Warm maple syrup

Sliced green onions, if desired

Steps:

Heat waffle maker; lightly brush with vegetable oil, if necessary. In a medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.

Pour ½ cup batter onto the center of the hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to the manufacturer’s directions or until the steaming stops and the waffle is golden brown; carefully remove the waffle. Repeat with remaining batter.

Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

 

Zucchini Apple Bread 

Ingredients:

4 cups all-purpose flour

1 Tablespoon baking soda

1-½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon salt

5 large eggs

1-½ cups vegetable oil

2 cups sugar

1 cup packed brown sugar

1 Tablespoon vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1-½ cups chopped pecans

Steps:

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. 

In another bowl, beat eggs. Add oil, sugars and vanilla. 

Pour over dry ingredients; mix well. 

Stir in zucchini, apples and pecans (batter will be stiff). 

Spoon into three greased 8×4-in. loaf pans. 

Bake at 350° for 50-55 minutes or until done. 

Cool in pans for 10 minutes before removing to a wire rack to cool completely. 

Yield: 3 loaves.

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients:

1 pound mild bulk breakfast sausage

4 Tablespoons butter

3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

2 granny smith apples, cored and chopped

1 cup chopped celery with leaves

1 Tablespoon poultry seasoning

1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained

1 Tablespoon chopped fresh sage leaves

2 teaspoons chopped fresh rosemary

6 cups boxed bread cubes (croutons)

⅓ cup chopped fresh parsley leaves

2 to 3 cups chicken stock

1 Tablespoon salt

2 teaspoons ground black pepper

Steps:

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. 

Using a slotted spoon, transfer the sausage and drippings to a large bowl. 

Melt the butter in the same skillet over medium-high heat. 

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes. 

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. 

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper. 

Place in a casserole dish. 

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. 

Remove and serve immediately.

 

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Main Dishes:

Apple Cider Glazed Chicken

Ingredients:

1 large sweet potato, peeled and cubed

2 apples, sliced

2 Tablespoons olive oil, divided

1 Tablespoon chopped fresh rosemary

kosher salt

Freshly ground black pepper

6 bone-in, skin-on chicken thighs, trimmed

⅔ cup apple cider

2 Tablespoons honey

1 Tablespoon Grainy mustard

1 Tablespoon butter

3 rosemary sprigs, for skillet

Steps:

Preheat the oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.

In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.

To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.

Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)

Serve chicken and potatoes with pan drippings.

 

Cider-Glazed Pork

Ingredients:

½ cup apple cider

2 Tablespoons apple cider vinegar

1 Tablespoon whole-grain Dijon mustard

pork tenderloin

kosher salt

Freshly ground black pepper

2 teaspoons chopped fresh rosemary

3 Tablespoons. butter, divided

1 Tablespoon extra-virgin olive oil

Steps:

Preheat the oven to 400°.

Whisk together cider, cider vinegar, and mustard in a small bowl and set aside.

Trim any excess fat or silver skin from the tenderloin. Pat the pork dry with paper towels and season with salt, pepper and rosemary.

In a large ovenproof skillet, heat 1 tablespoon butter and oil together over medium-high heat. Add the pork and sear until the bottom develops a golden-brown crust. Turn with tongs and continue to brown all sides, about 4 minutes more. Transfer pan to the oven. Roast until an instant-read thermometer registers 140°; 12 to 15 minutes, depending on the thickness of the meat. (The pork will continue to cook when it’s basted in the cider sauce.) Remove the skillet from the oven and transfer the pork to a clean plate to rest.

Place the skillet over medium-high heat. Add the cider-mustard mixture and scrape up the browned bits on the bottom of the pan with a wooden spoon, then add remaining 2 tablespoons butter. Bring to a simmer then return the pork to the skillet. Spoon the cider mixture onto the pork by carefully tilting the skillet so that the liquid pools in the bottom of the pan. Continue to spoon the sauce onto the pork until the liquid reduces and thickens, about 2 minutes more.

Let rest for 5 to 10 minutes before slicing. Cut the pork into slices and drizzle with more sauce. Serve warm.

 

Butternut Squash with Fennel and Apple

Ingredients:

One 3-pound butternut squash, peeled, seeded and sliced crosswise into ¼ -inch-thick pieces 

2 Gala apples, cored and sliced into ¼ -inch-thick pieces 

1 medium fennel bulb, halved and sliced into ¼ -inch-thick pieces 

2 Tablespoons extra-virgin olive oil 

1 Tablespoon honey 

1 Tablespoon minced fresh thyme 

Sea salt 

Freshly ground pepper

Steps:

Preheat the oven to 425°. In a large bowl, toss the squash, apples and fennel with the olive oil, honey and thyme. Season with salt and pepper. Spread the squash, fennel, and apple on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooling for about 20 more minutes, until tender and lightly browned. Transfer to a bowl and serve.
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Treats:

Snickerdoodle Apple Cobbler

Ingredients:

Topping

1 pouch (17.5 oz) sugar cookie mix

½ cup butter, softened 

1 egg 

5 teaspoons sugar

¾ teaspoon ground cinnamon

Filling

10 cups sliced peeled apples (10 medium) 

½ cup sugar

3 Tablespoons all-purpose flour

1 teaspoon ground cinnamon

2 teaspoons lemon juice

Serve With, if Desired: Vanilla ice cream or sweetened whipped cream

Steps:

Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In a large bowl, stir cookie mix, softened butter and egg with a spoon until soft dough forms. In a small bowl, mix 5 teaspoons of sugar and ¾ teaspoon cinnamon until blended. Set aside.

In another large bowl, stir Filling ingredients until well coated. Spread evenly in a baking dish. Drop dough by rounded tablespoonfuls evenly over filling (some apple slices will show). Sprinkle sugar-cinnamon mixture on top.

Bake 30 to 34 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving. Serve with ice cream or sweetened whipped cream.

Tips: Granny Smith apples were used in developing this recipe, but McIntosh, Braeburn, Honeycrisp or any other type of baking apple will do just fine. Baking apples are those that are firm enough to keep their shape in the heat of the oven, so your dessert doesn’t turn out mushy. Baking apples can be tart or sweet, so you can pick the one that best suits your tastes.

There’s no need to peel the apples used in this dessert, unless you prefer to do so.

When adding your topping, use a cookie scoop to make portioning cookie dough quick and consistent.

 

Dutch Apple Pie

Ingredients:

Crust

1 cup all-purpose flour

½ teaspoon salt

⅓ cup plus 1 Tablespoon shortening

2 to 3 Tablespoons cold water

Filling

8 cups sliced cored peeled apples

½ cup granulated sugar

¼ cup all-purpose flour

¼ teaspoon ground cinnamon

1 Tablespoon lemon juice

Topping

½ cup unsalted butter, softened

1 cup all-purpose flour

⅔ cup packed brown sugar

1 Tablespoon granulated sugar

Steps:

In a medium bowl, mix 1 cup flour and salt. Cut in shortening, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost leaves the side of the bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into a flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate for about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 400°F. On a surface sprinkled with flour, using a floured rolling pin, roll pastry dough into a circle 2 inches larger than a 9-inch pie plate. Fold pastry into fourths; place it on a pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

In a large bowl, toss Filling ingredients. Pour into the pie plate, mounding apples toward the center.

In a medium bowl, use a pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to the cooling rack to cool.

Tips: Choose crisp and tart-sweet apples—consider Empire, Granny Smith, Honey Crisp, Braeburn, Cortland—as they hold their shape and aren’t too juicy. What makes a “Dutch” pie? The streusel topping, a nearly irresistible, crunchy sweet mixture of sugar, butter, flour, and nuts, probably comes from other Germanic-styles of baking.

 

Applesauce Spice Cake

Ingredients:

Cake

2 ¼ cups all-purpose flour

1 ½ cups granulated sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ⅓ cups applesauce

⅓ cup oil

2 eggs 

¾ cup chopped peeled apple (1 medium)

½ cup raisins, if desired

Frosting

¼ cup butter (do not substitute margarine)

4 cups powdered sugar

¼ teaspoon ground cinnamon

1 teaspoon vanilla

6 to 8 tablespoons apple juice or milk

Steps:

Heat oven to 350°F. Grease and flour a 13×9-inch pan. In a large bowl, mix flour, granulated sugar, 2 teaspoons cinnamon, the baking powder, baking soda and salt. Add applesauce, oil and eggs; beat on low speed of electric mixer until moistened. Beat 2 minutes at high speed. With a spoon, fold in apple and raisins; pour into pan.

Bake for 28 to 38 minutes or until a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

Heat butter in a medium saucepan over medium heat until light golden brown, stirring frequently. Remove from heat; cool 2 to 3 minutes. Beat in powdered sugar, ¼ teaspoon cinnamon, the vanilla and enough apple juice for desired spreading consistency. Immediately spread over the top of the cooled cake. (Frosting sets up quickly).

Tips: Be sure to use butter for the frosting. Browning the butter gives the frosting a toasty flavor. Margarine does not brown like butter does.

Once the butter begins to brown, it quickly progresses to burned. As soon as the butter begins to turn a golden color, remove the pan from the heat. The heat of the metal pan will continue to brown the butter.

 

Caramel-Apple Upside-Down Cake 

Ingredients:

Topping

¼ cup butter or margarine

⅔ cup packed brown sugar

½ teaspoon ground cinnamon

2 medium apples, peeled, cut into 1/2-inch wedges

Cake

1 ⅓ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

1 cup granulated sugar

½ cup butter or margarine, softened

2 eggs

½ teaspoon vanilla

¼ cup milk

Whipped Cream

1 cup whipping cream

2 Tablespoons granulated sugar

Steps:

Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

In a 1-quart saucepan, melt ¼ cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in ½ teaspoon cinnamon. Pour into the pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.

In a medium bowl, mix flour, baking powder, ½ teaspoon cinnamon and the salt; set aside. In a large bowl, beat 1 cup granulated sugar and ½ cup butter with an electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Cool on the cooling rack for 15 minutes. Meanwhile, in a medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.

Run the knife around the sides of the pan to loosen the cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

 

Apple Crisp

Ingredients:

4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup all-purpose flour 

½ cup quick-cooking or old-fashioned oats

⅓ cup butter or margarine, softened 

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

Cream or Ice cream, if desired 

Steps:

1 Heat oven to 375ºF. Grease bottom and sides of an 8-inch square pan with shortening.

2 Spread apples in a pan. In a medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3 Bake about 30 minutes or until the topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

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