Breakfast

Apple and bacon pancakes with apple syrup

		4 servings, 2 pancakes & 2 tablespoons syrup each. Active Time: 30 minutes Total Time: 30 minutes Ingredients: 1/2 cup apple juice 3 tablespoons packed light brown sugar, divided 1 1/2 teaspoons lemon juice 1 1/2 teaspoons cornflour 1/2 cup wholegrain flour 1/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 large egg 1 large egg white 1/2 cup nonfat buttermilk 1 Luv'ya apple, peeled and finely diced, (about 1 cup) 4 slices bacon, cooked and diced 1 teaspoon canola oil

Preparation:

1. Combine apple juice, 2 tablespoons brown sugar, lemon juice and cornflour in a small saucepan. Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes. Set aside.
2. Whisk wholemeal flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl. Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.)
3. Brush a large nonstick frypan with 1/2 teaspoon oil and place over medium heat until hot. Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter. Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the apple syrup, if desired, and serve with the pancakes.

Tips & notes:

Nutrition:

Entree

Luv'ya apple cheddar tossed salad

		10 Servings Prep time:15 Min Ready in:15 Min Ingredients: 10 cups mixed salad greens 1 cup chopped red eve apple 1 cup cubed cheddar cheese 1 cup chopped walnuts, toasted Honey Dressing: 2/3 cup honey 2 tablespoons cider vinegar 1 teaspoon celery seed 1 teaspoon ground mustard 1 teaspoon paprika 1 teaspoon lemon juice 1 teaspoon grated onion 1/4 teaspoon salt 1 cup vegetable oil

Preparation:

1. In a large salad bowl, combine the greens, apple, cheese and walnuts.
2. In a blender or food processor, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with the salad.

Main

Cider-braised lamb shanks with Luv'ya apple

		4 servings Active time: 1 hour Total time: 2 3/4 hours Ingredients: 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper, plus more to taste 4 lamb shanks, trimmed 1/2 cup all-purpose flour 2 tablespoons extra-virgin olive oil 12 whole shallots, peeled, root end trimmed but left intact 4 cloves garlic, peeled 4 1/2 cups of apple cider (available in the supermarket, or by rigger from the Sprig & Fern) 1 sprig fresh rosemary, plus 1/2 teaspoon chopped, divided 3 firm tart apples, such as Granny Smith, peeled and cut into 8 wedges

Preparation:

1. Rub salt and 1/2 teaspoon pepper onto lamb shanks. Place flour in a shallow dish; dredge the lamb in the flour to lightly coat on all sides. Tap off any excess flour.
2. Heat oil in a large Dutch oven (lidded casserole pot) over medium heat. Add the lamb shanks and brown on all sides, 8 to 10 minutes total. Transfer to a plate.
3. Add shallots and garlic to the pan; cook, stirring, until beginning to brown on all sides, about 2 minutes. Carefully pour in cider (it may splatter); bring to a boil. Add rosemary sprig.
4. Return the lamb and any accumulated juices to the pan. Reduce heat to maintain a simmer, cover and simmer, checking every 45 minutes to make sure the meat side of the shank is mostly submerged in the cooking liquid, until the lamb is fork-tender, 1 1/2 to 2 hours total.
5. Transfer the lamb to a serving platter and tent with foil to keep warm.
6. Bring the sauce to a boil over medium-high heat and boil for 5 minutes. Stir in apples and the remaining 1/2 teaspoon rosemary and continue cooking, stirring occasionally, until the apples are tender (but not falling apart), 10 to 15 minutes more. Return the lamb to the pan, turn to coat with sauce and cook until heated through, 1 to 2 minutes. Remove the rosemary sprig. Serve the lamb with the sauce.

Nutrition:

Dessert

Luv'ya apple pie

		8 Servings Prep time: 30 Min Cook time: 1 Hr Ready in: 1 Hr 30 Min Ingredients: 1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 8 Luvya apples - peeled, cored and sliced

Preparation:

1. Preheat oven to 220 degrees C. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 175 degrees C. Continue baking for 35 to 45 minutes, until apples are soft.