Lunch

Salmon and Apple Salad with Miso and Grapefruit Dressing

Recipe and photography by: Kelly Gibney Serves 2 Salad Ingredients 2 Rockit apples - core removed and thinly sliced 80g salad leaves 5 cm piece cucumber - thinly sliced 100g smoked salmon slices (or more if you like) To serve: fresh dill leaves and pumpkin seeds Dressing Ingredients ...

Recipe and photography by: Kelly Gibney
Serves 2

Salad Ingredients

• 2 Rockit apples – core removed and thinly sliced
• 80g salad leaves
• 5 cm piece cucumber – thinly sliced
• 100g smoked salmon slices (or more if you like)
• To serve: fresh dill leaves and pumpkin seeds

Dressing Ingredients

• 1 1/2 tablespoons miso paste
• 1/4 cup fresh grapefruit juice (could also use 50/50 blend orange and lemon)
• 1/4 cup olive oil
• 1 teaspoon grated ginger root
• Salt and pepper to taste

Method

1. Place all the dressing ingredients into a small jug. Whisk or use a stick to blend together until smooth. Taste and season well.
2. Scatter the salad leaves on the plates. Arrange the cucumber and apple slices. Top with smoked salmon slices and drizzle generously with the dressing.
3. Garnish with pumpkin seeds and dill.

Rockit™ Apple Waldorf Salad

Celebrating the freshness of Washington-grown produce and welcoming spring with this simple yet delicious salad! Easily put together in a flash with lots of contrasting texture and flavors. This apple waldorf salad is sure to be a hit around the family dinner table! Yield: 4 servings Recipe...

Celebrating the freshness of Washington-grown produce and welcoming spring with this simple yet delicious salad! Easily put together in a flash with lots of contrasting texture and flavors. This apple waldorf salad is sure to be a hit around the family dinner table!

Yield: 4 servings

Recipe created by: Michelle Tsang, @petitesweetsnz

Ingredients

• 3 Rockit™ apples
• 3 stalks of celery
• 20 red seedless grapes
• 1 hear of cos lettuce
• handful of parsley leaves
• handful of walnuts
• 1/2 cup plain yogurt
• juice from 1/2 lemon

Method

1. Slice celery and Rockit™ apples into thin pieces of similar size. Washing and slice the grapes in half.
2. Roughly chop cos lettuce and parsley.
3. Toast walnuts in a dry pan.
4. Mix yogurt with lemon juice.
5. Mix all ingredients in a large bowl and season with salt and pepper.
6. Keep in the fridge until ready to serve.

Rockit™ Apple Nachos – 3 Ways!

Recipe by: Megan Brown, Baker Mama Satisfy your sweet tooth with these fun and yummy Apple Nachos made three ways! They’re so easy to make and taste so great for a snack or dessert that everyone will enjoy! How great are these apple “nachos”? They’re made with our...

Recipe by: Megan Brown, Baker Mama

Satisfy your sweet tooth with these fun and yummy Apple Nachos made three ways! They’re so easy to make and taste so great for a snack or dessert that everyone will enjoy!

How great are these apple “nachos”? They’re made with our favorite Rockit™ Apples and are so perfect for a satisfying sweet treat that’s healthier and doesn’t require any baking or cooking. Everyone loves them!

Rockit™ apples are so great for making these apple nachos with because they’re small and crisp. When sliced, they make for the perfect one-bite nacho. And they have the most delicious natural sweetness that compliments the toppings so well.

Get the kids involved in the fun by letting them drizzle and sprinkle. They’ll love it and be even more excited to dig into them.

You can enjoy them right away while the sauces are still a little warm on the cold, crisp apples. Or you can place them in the refrigerator and serve them later. They taste just as great, and really refreshing, when they’re extra cold straight from the refrigerator.

I hope y’all love these apple nachos as much as we do! They’re so great for a quick snack or treat that the whole family will love!

If you do make them, be sure to tag me @thebakermama and @RockitAppleUSA so we can see!  I love seeing how inspired and creative y’all get with the recipes I share.

INGREDIENTS

• 9 Rockit™ apples, sliced thin
• 1/4 cup peanut butter, slightly melted
• 1/4 cup chocolate sauce, slightly melted
• 1/4 cup caramel sauce, slightly melted
• 2 tablespoons mini chocolate chips
• 2 tablespoons chopped peanuts
• 2 tablespoons slightly melted white chocolate chips
• 2 tablespoons mini M&M’s chocolate candies
• 2 tablespoons chopped pecans
• 2 tablespoons chocolate toffee bits

INSTRUCTIONS

1. On a platter or sheet pan, arrange the apple slices in a long pile.
2. Drizzle the melted peanut butter on a third of the pile, the melted chocolate sauce on another third of the pile and the melted caramel on the last third of the pile.
3. Sprinkle the peanut butter drizzled apple slices with the chopped peanuts and mini chocolate chips. Drizzle the melted white chocolate chips over the chocolate sauce covered apple slices and then sprinkle with the mini M&M’s candies. Sprinkle the caramel drizzled apples with the chopped pecans and toffee bits.
4. Serve and enjoy!

Rockit™ Grilled Cheese Sandwich

YIELD: 2 sandwiches  INGREDIENTS 4 slices of bread (optional: use whole-wheat artisanal bread)  1 tablespoon salted butter  2 teaspoons Dijon mustard (optional)  4 oz. cheddar, grated (optional: use sharp or aged cheddar)  1 Rockit™ apple, cored, peeled, and sliced fine Fresh ground pepper, to taste (optional) To serve  Dipping sauces: Ketchup, BBQ sauce, HP...

YIELD: 2 sandwiches 

INGREDIENTS

• 4 slices of bread (optional: use whole-wheat artisanal bread) 
• 1 tablespoon salted butter 
• 2 teaspoons Dijon mustard (optional) 
• 4 oz. cheddar, grated (optional: use sharp or aged cheddar) 
• 1 Rockit™ apple, cored, peeled, and sliced fine
• Fresh ground pepper, to taste (optional)

To serve 

• Dipping sauces: Ketchup, BBQ sauce, HP sauce* …

METHOD

1. Heat a large pan over medium heat.
2. While the pan is heating, butter all the slices of bread on one side only.  
3. Place two of the slices, butter side down, on the pan.  
4. Sprinkle 1/4 of the cheese on each, then layer 1/2 of the Rockit™ apple, and top with the remaining cheese. If using, grind some fresh pepper on top.
5. If using, spread the mustard on the other side of the two remaining bread slices. Close the sandwiches, making sure the buttered sides face up.
6. Lower the heat a bit and cook until golden brown on the bottom, about 2-4 minutes. Delicately check the bottom regularly, you don’t want anything to burn!
7. Using a spatula, carefully flip each grilled cheese and cook until the other side is golden brown, another 2-4 minutes.
8. Remove from pan, cut in half or quarters, and serve with dipping sauces.

NOTES

• Be careful when serving the grilled cheese sandwiches, especially to children. The cheese will be piping hot and you may want to let them sit a minute.
• *If you can get your hands on it, HP sauce, also known as “brown sauce” in the UK, is astoundingly good with grilled cheese. Highly recommended as an accompaniment to the adult version of the recipe.

Protein-Packed Roasted Winter Salad

Firm and sugary Rockit™ apples are perfect for roasting. They add a wonderful sweetness to our warm roasted winter salad with sweet potatoes, kale and black lentils. This healthy protein-strong salad makes a hearty main for two or a colorful starter for four. YIELD: 2-4 servings Recipe...

Firm and sugary Rockit™ apples are perfect for roasting. They add a wonderful sweetness to our warm roasted winter salad with sweet potatoes, kale and black lentils. This healthy protein-strong salad makes a hearty main for two or a colorful starter for four.

YIELD: 2-4 servings

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

Salad

• 1/2 cup black lentils (also called “caviar” or “beluga” lentils)
• 3 Rockit™ apples, cut into 1 inch cubes
• 1 medium sweet potato, peeled and cut into 1 inch cubes
• 1/2 large red onion, peeled and roughly cubed
• 2 teaspoons olive oil
• 1 tablespoon fresh rosemary, minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 4 cups kale, torn into small bite sized pieces
• 1/4 cup hazelnuts, toasted and peeled
• Handful fresh parsley, chopped, for garnish

Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon pomegranate molasses (or substitute balsamic vinegar)
• 1 tablespoon fresh squeezed orange juice
• 1/2 teaspoon fresh orange zest (optional)

METHOD

1. Preheat oven to 425°F / 220°C.
2. Put lentils in a small pan and cover with three inches of water. Bring to a boil and cook until soft but not mushy, about 15-20 minutes.
3. While the lentils are cooking, toss the Rockit™ apples, sweet potato and red onion in olive oil. Spread onto baking sheet and sprinkle with salt, fresh ground pepper and rosemary.
4. Bake in oven for 25-30 minutes, until fruit and vegetables are cooked through but still firm.
5. While the fruit and vegetables are roasting, make the vinaigrette. Place the olive oil and pomegranate molasses in a small bowl and whisk until completely combined.
6. Add the rest of the vinaigrette ingredients and whisk until emulsified.
7. Rinse and drain the cooked lentils thoroughly, then place in a large bowl. Add the kale and half of the vinaigrette and mix carefully. Set aside.
8. Once the fruit and vegetables are done, add them to the lentil and kale mix.
9. Add toasted hazelnuts and parsley and mix.
10. Add vinaigrette one tablespoon at a time, stirring well after each addition. Stop, when all salad ingredients are well coasted but not soaked. You may have some vinaigrette left over.
11. Plate and serve immediately.