Grapes and apples have star place in winter meals

Fruits available during the winter months might not seem like a regular grocery shopping item — but they should be for one’s health and to bolster food guide recommendations.

This week’s recipes feature the use of grapes and apples to enhance both salads and a main course.

• • •

Warm Bacon Spinach Salad

1 large bunch spinach, washed and stemmed (8 cups packed)
4-6 slices bacon
1 small red onion, diced
2 cloves, garlic, minced
1 tbsp. Dijon mustard
2 tbsps. cider vinegar
1/4 cup olive oil
1 cup black grapes, halved and seeded
3/4 cup cheddar cheese, cubed in small pieces
salt and pepper to taste

Wash and stem spinach then place in a large salad bowl and set aside. Cook bacon in a large skillet over medium heat until crisp. Place on paper towels to drain. When cool, crumble and set aside.

Drain all but 1 tbsp. of bacon drippings from the skillet. Return skillet to heat and add onion and garlic and cook, stirring, for 2 minutes or until softened.

Remove skillet from heat and stir in vinegar and mustard until smooth. Add oil and grapes. Return to heat and cook, stirring, until almost boiling.

Immediately pour over spinach and toss. Sprinkle with bacons bits and cheddar cubes. Season with salt and pepper. Divide salad among salad plates and serve immediately. Makes 4 servings.

• • •

Apple Couscous Salad

1 cup couscous
1 1/4 cups chicken or vegetable stock
2 Granny Smith apples, diced
1 red bell pepper, seeded and diced
1 medium zucchini, diced
1/2 cup chopped scallions
1/3 cup raisins

Dressing:

1/4 cup olive oil
3 tbsps. fresh lemon juice
1 tbsp. liquid honey
1 tsp. ground cumin
salt and pepper to taste
hot pepper sauce, optional

In medium saucepan, bring stock to a boil. Add couscous, cover and then remove pan from heat. Let stand for five minutes then fluff with a fork. Allow to cool.

In a serving bowl, combine the cooled couscous with the apples, pepper, zucchini, scallions and raisins. Set aside.

To make the dressing, combine olive oil, lemon juice, honey and cumin. Season with salt and pepper and hot pepper sauce (if using.)

Pour dressing over the salad mixture and toss to coat well. Serve at room temperature or cover and refrigerate until serving time. Makes 6 servings.

• • •

Pork and Apple Skillet

4 pork chops, 1 inch thick
1/4 cup soy sauce
1/4 cup maple syrup
1/4 cup brown sugar
1 clove garlic, crushed
1/4 tsp. ground ginger
3 tbsps. vegetable oil
3 Granny Smith apples, cored and sliced into 1/2 inch rings
1 cup thinly sliced onions
1/4 cup water

Place pork chops in shallow dish. In small bowl, combine soy sauce, syrup, brown sugar, garlic and ginger. Mix well and pour over chops. Cover and refrigerate at least four hours, turning chops occasionally.

Remove chops from marinade and pat dry. Reserve marinade.

In a large skillet, heat oil and brown chops on both sides, remove from skillet and set aside.

In the same skillet, saute apples and onions for 3-4 minutes. Return chops to skillet. Add 1/3 cup reserved marinade and the water. Cover and simmer about 45 minutes or until chops are tender. Baste occasionally with the pan liquids during cooking. Makes 4 servings.

Joyce Walter can be reached at ronjoy@sasktel.net