Greetings! It's been a while since we've posted anything. The good news is we've been busy teaching young people how to eat well. You can catch us in New York Public libraries and starting in February in Queens Libraries too! Elizabeth even started teaching really young, young folks at Apple Seeds.

Here's a new recipe to tantalize your tastebuds that makes good use of New York apples!

Cabbage and Apple Slaw with Candied Pecans

Yield: 4 servings

2 granny smith apples, cut into thin slices
3 cups thinly sliced green cabbage (about ½ a medium cabbage)
2 tablespoons lime juice or to taste (about 1 large juicy lime)
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh basil
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1/2 cup pecan halves
2 tablespoons salted butter
2 teaspoons grade b maple syrup

In medium skillet, heat butter over medium-low flame until butter melts and foam subsides. Add pecans, stirring until fragrant and well coated with butter. Stir in maple syrup cook stirring constantly until nuts are coated and sauce is slightly thickened about 5-7 minutes

Meanwhile, in a medium bowl, combine apples, cabbage, lime juice, herbs, salt and pepper to taste. Toss well to combine.

Add pecans and butter sauce to cabbage toss to combine. Enjoy!


Elizabeth Johnson