Fresh Fruit

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STARR RANCH GROWERS APPLE-PEAR SALSA
INGREDIENTS
1/2 a bunch of Cilantro
1 cup green cabbage
5 Roma tomatoes
1 Serrano pepper (2 if you like it hot)
1 Starr Ranch Growers Granny Smith apple
1 Diamond Starr Growers RED D’anjou pear
1/4 to 1/2 cup of red onion
2 limes (juice)
1 clove garlic
sea salt + pepper to taste

In medium size bowl chop all ingredients for Apple Pear Salsa, squeeze lime over ingredients and season with salt + pepper. Toss well, cover and chill. Serve with tortilla chips or garnish over grilled chicken or pork.

APPLE-CHERRY SALAD

SIMPLY ELEGANT APPLE-CHERRY SALAD
INGREDIENTS
1 1/2 cups cooked brown rice
1 cup pitted cherries (substitute grapes when cherries are not available)
1 cup cooked, diced chicken breast
1/2 cup diced green peppers
1/4 cup chopped onion
1 diced Starr Ranch Granny Smith apple
Mustard Balsamic Dressing
Green leafy lettuce

In medium size bowl, mix delicious Washington state fresh cherries, cooked brown rice, (according to directions) diced cooked chicken breast, green pepper and onion. Drizzle the Mustard Balsamic Dressing over mixture and toss lightly with the Starr Ranch Granny Smith apple. Place about 1/2 a cup of rice mixture on each leaf lettuce. Makes 4 to 6 servings.

MUSTARD BALSAMIC DRESSING: Combine 2 tablespoons balsamic vinegar, 1 tablespoon each red wine vinegar and olive oil, 1 teaspoon Dijon-style mustard, 1/2 teaspoon salt, and parsley and 1/4 teaspoon ground black pepper; mix well. Makes about a 1/4 cup.

APPLE CHEDDAR PIE

STARR RANCH APPLE CHEDDAR PIE
FILLING
8 Starr Ranch Growers apples (Golden Delicious, Fuji or a mixture)
1 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly
1/2 cup grated cheddar cheese
grated nutmeg
1 teaspoon lemon juice
CRUST
1 stick (1/2 cup) butter
8 ounces cream cheese
2 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold water

Preheat oven to 350°F.
To prepare the filling, peel, core and thinly slice apples. Mix all ingredients together and set aside. To prepare the crust, place butter, cream cheese, flour and salt in a food processor; pulse until pea size. Add water a little at a time, just until blended. Form dough into 2 balls, making one a little bigger. Roll out the larger ball of dough, place in a 9-inch pie pan, trim and crimp edges. Fill the piecrust with filling. Use remaining dough for another recipe or use for top crust of pie, then garnish top with a sprinkle of cheddar cheese.
Bake for 1 hour, or until golden.
Makes 8 servings.

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LINDA'S APPLE-RAISIN COOKIES
INGREDIENTS
1 3/4 cups flour
6 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cube very cold butter
1/4 cup milk
1 egg + 1 egg white
1/2 cup raisins
1 Starr Ranch Granny Smith apple chopped
1 teaspoon vanilla
1 teaspoon cinnamon

Mix the dry ingredients in bowl. Add butter and cut into dry ingredient to make fine crumbs. Then add milk, whole egg, egg white, raisins and chopped apple. Combine until moist. Spoon onto greased cookie sheet and bake at 350 degrees for approximately 20 minutes until golden brown. Enjoy!

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APPLE-PEAR SAUCE WITH A HINT OF CITRUS
INGREDIENTS
1 orange
1/2 lemon
3 apples of your choice, preferably Granny Smith
3 pears such as D'Anjou, Bosc and or Comice
2 tablespoons of butter or margarine, cut into small pieces
1/2 teaspoon cinnamon
1/4 to 1/2 cup sugar to taste

Grate peel of orange and lemon into 3-quart baking dish, then squeeze orange and 1/2 a lemon over cubed, skinned and cored apples and pears. Add cinnamon, sugar and butter or margarine. Toss all ingredients. Cover and bake at 350 degrees for an hour or until fruit is done. Remove from oven and stir to break up chunks. Serve warm or cold with your favorite chicken or pork dish. Also delicious as a snack or over ice cream! Serves 6.