Sauteed Apples

Credit: Natasha Kravchuk, Natasha’s Kitchen

Ingredients

2 tbsp unsalted butter
2 lbs Granny Smith apples, peeled, cored and sliced 1/4”-thick (4 large or 6 medium apples)
1/3 cup water
2 tsp cornstarch
1/4 cup brown sugar, or added to taste (use 2 tbsp for sweeter apples)
1/2 tsp cinnamon
1/8 tsp salt

Directions

Cook the apples in butter for 6-8 minutes, covered, until softened. In a separate bowl, stir together 1/3 cup cold water and corn starch until dissolved into a slurry. Add the cornstarch slurry, brown sugar, cinnamon, and salt. Stir to combine and cook for for 2-3 minutes more.

Notes

These apples are so versatile! They’re great in overnight oats, on yogurt, with pork, over ice cream, or just plain.

Air Fryer Brussels Sprouts

Ingredients

brussels sprouts
olive oil
salt

Directions

Coat the brussels sprouts in a little olive oil and salt. Cook in the air fryer at 400 for 12 minutes.

Notes

So brown and crispy on the outside, and still tender on the inside. The outer leaves that fall off and become chips are super-tasty!

Spinach Namul

Credit: Maangchi

Ingredients

8 ounces spinach, cleaned and washed
1 garlic clove, minced
1 green onion, chopped
1 1/2 tsp soy sauce
1 1/2 tsp toasted sesame oil
2 tsp toasted sesame seeds

Directions

Clean spinach, then blanch in boiling water for 1 minute. Plunge spinach into cold water to stop cooking. Add the remaining ingredients.

Notes

I often make a double recipe because it keeps well!