An Apple a Day
This recipe was inspired by an apple slaw that I tasted at a restaurant in Manhattan called Vaucluse. At least I think it was shaved apples in that slaw, but if not, it was a sweet vegetable of some sort. In any case, it made me wonder how an apple would taste as pasta. So after a trip to the farmers market on Melrose Place, I procured one large, organic fuji apple and some other local ingredients to include, I spiralized the apple into sweet long thin pasta noodles. The sweetness of the noodles paired deliciously with the bitter kale, creamy cherimoya and sour pomegranate seeds. After the success of this recipe, I began to wonder what other unexpected produce I could churn into yummy noodles. You can be sure I’ll share whatever I find out.
1 large fuji or other firm apple, peeled
6-7 kale leaves, finely chopped
1 cherimoya or persimmon, sliced
Seeds of 1/2 pomegranate
3 sprigs rosemary, finely chopped
5 chives, finely chopped
3 Tbs. olive oil
1 Tbs. balsamic
Juice of 1 lemon
1 tsp. raw honey
handful pumpkin seeds
Pinch smoked salt & pepper
- Spiralize peeled apple
- Squeeze ½ lemon on noodles and set aside
- Drizzle 1 Tbs. olive oil, 1 tsp. balsamic, ½ tsp. raw honey, salt and pepper on kale: and adjust to taste.
- Sprinkle rosemary and chives on kale (set aside 1 tsp of each herb for topping)
- Place kale at the bottom of a pasta bowl.
- Drizzle 1 Tbs. olive oil, 1 tsp. balsamic, ½ tsp. raw honey, salt and pepper on apple noodles and adjust to taste.
- Swirl noodles and place a large handful on top on kale .
- Squeeze ½ lemon on top of pomegranate seeds and cherimoya slices.
- Liberally sprinkle pomegranate seeds all over the top of noodles .
- Insert slices of cherimoya all over the noodles.
- Top with remaining fresh herbs and pumpkin seeds.