The Fresh Approach

10/10/2026

Recipe of the week!
Old Fashioned Baked Apples

Ingredients
4 large Rome apples or other types of baking apples
1/4 packed cup (50g) brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup raisins (optional)
1/4 cup (56g) butter cubed, divided
1 cup (240ml) boiling water

*vanilla ice cream, evaporated milk, or whip cream for serving

Instructions
1. Preheat oven to 375°F and set the rack to the middle level.
2. With a fork, combine half of the butter, brown sugar, raisins, cinnamon, and nutmeg.
3. Using a paring knife, core the apples and then use a spoon to scoop out the core and remaining seeds.
4. Stuff the apples with the sugar mixture then place them into a baking dish. Top each apple with the remaining butter. Pour the water into the dish around the apples. Bake for 50-60 minutes or until the apples are very soft when pierced with a knife but not falling apart. Serve with vanilla ice cream, evaporated milk, or even whipped cream. Enjoy!

10/03/2026

Recipe of the week!
Caramel apple empanadas

Ingredients
Dough:
1 1/2 cups (190 grams) all-purpose flour
1 tablespoon (12 grams) granulated sugar
1/2 teaspoon salt
6 tablespoons (85 grams) unsalted butter chilled and cubed
1/3 cup (80 milliliters) cold water
Filling:
2 Granny Smith apples cored and diced
1/2 tablespoon (7 milliliters) lemon juice
3 tablespoons (44 milliliters) caramel sauce, cajeta, or dulce de leche
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch salt
Topping:
1 large egg yolk
1 tablespoon (15 milliliters) water
Cinnamon sugar or turbinado sugar for sprinkling
Caramel sauce for drizzling

Instructions
To make the dough:
In a large bowl, combine the flour and salt.
Quickly cut in the cold butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea and the dough has a crumbly texture.
Slowly add the cold water to form a soft and smooth dough.
Form the dough into a disc, wrap in plastic, and refrigerate until chilled, 30 minutes to 1 hour or up to two days.
To make the filling:
Toss the diced apples with the lemon juice, then add to a medium saucepan.
Place the saucepan over medium low heat and stir in the caramel.
Once the mixture begins to bubble, reduce the heat to a low simmer and cook, stirring often, until the apples begin to soften, about 10-15 minutes.
Stir in the vanilla extract, cinnamon, cloves, and salt.
Remove from heat and allow to cool to room temperature.
To assemble:
Once the filling has cooled to room temperature, remove the dough from the refrigerator.
On a lightly floured surface, roll out the chilled pie crust into a thin sheet about 1/8 inch (3 millimeters) thick.
Use a 3 1/2 inch (9 centimeter) circular cutter to cut out rounds of dough.
Place 1-1 1/2 tablespoons of the apple filling into the center of one of the circles. Fold the dough over the filling and press the edges together to seal.
Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat with remaining empanadas.
Place the empanadas 2 inches (5 centimeters) apart on a parchment-lined baking sheet. Refrigerate for 20 minutes.
Preheat oven to 375˚F (190˚C).
In a small bowl, beat together the egg yolk and water. Brush the egg wash over the tops of the chilled empanadas. Sprinkle with cinnamon sugar or turbinado sugar.
Bake in preheated oven until the empanadas are golden brown, 20-25 minutes. Allow to rest for 5 minutes before serving.

09/26/2026

Recipe of the week!
Concord Grape Jam

Ingredients:
8 cups concord grapes
6 cups granulated sugar
1/2 teaspoon unsalted butter
Juice of 1/2 a lemon

Directions:
1. If you are going to preserve the jam, prepare the jars and lids: place six half-pint jars on a rack in a large pot. Add enough water to cover the jars, and bring to a boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in a small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow the bands and lids to rest in hot water until ready to use.
2. Separate the grape skins from the pulp by squeezing the grapes between your fingers. Put the skins in the work bowl of a food processor and pulse until they are coarsely chopped. Transfer them to a large heavy-bottomed pot and add 1/4 cup of water. Bring to a simmer and cook until the skins have softened a bit, about 10 minutes.
3. Meanwhile, place the grape pulp in a medium saucepan and bring to a boil. Reduce the heat and simmer until the grapes lose their shape, about 10 minutes. Pour the grape pulp through a fine-mesh sieve or food mill into a large bowl. Force out as much pulp as you can and discard the seeds.
4. Add grape pulp to the pot with grape skins and stir to combine. Add sugar, butter, and lemon juice and bring the mixture to a boil, stirring constantly. Reduce heat and simmer, stirring frequently, until jam has reduced and thickened and reached the gel stage, about 45 minutes. To test the jam, put a small plate in the freezer. When it is chilled, spoon a bit of jam onto the plate and return it to the freezer for one minute. Drag your fingertip through the jam and tilt the plate from side to side. If the jam stays put and doesn't run, it's set. If not, simmer the jam for a few minutes more.
5. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for 5 minutes. Remove jars from pot and allow them to rest undisturbed on countertop for 6 hours or overnight.

09/19/2026

Recipe of the week!
Membrillo (quince paste)

Ingredients:
4 pounds quince, washed, peeled, cored, roughly chopped
1 vanilla pod, split
2 strips (1/2 inch by 2 inches each) of lemon zest (only the yellow peel, no white pith)
3 tablespoons lemon juice
About 4 cups granulated sugar, exact amount will be determined during cooking

Directions:
1. Boil the quince in water with vanilla pod and lemon zest:
Place quince pieces in a large saucepan (6-8 quarts) and cover with water. Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (30-40 minutes).
2. Make the quince purée:
Strain the water from the quince pieces. Discard the vanilla pod but keep the lemon peel with the quince. Purée the quince pieces in a food processor, blender, or by using a food mill.
3. Measure the purée:
Measure the quince purée. Whatever amount of quince purée you have, that's how much sugar you will need. So if you have 4 cups of purée, you'll need 4 cups of sugar.
4. Dissolve the sugar, add lemon juice:
Return the quince purée to the large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.
5. Cook on low heat until thick and dark pink:
Continue to cook over a low heat, stirring occasionally, for 1-1 1/2 hours, until the quince paste is very thick and has a deep orange pink color.
6. Preheat oven to a low 125°F (52°C):
Line an 8x8 baking pan with parchment paper (do not use wax paper, it will melt!). Grease the parchment paper with a thin coating of butter.
7. Dry in the oven:
Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even. Place the membrillo paste in the 125°F oven for an hour or longer to help it dry out. (If you have a convection or fan setting for your oven, use it.) Remove from oven and let cool.
8. Serve:
To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small slice of the membrillo and spread it on top of a slice of the cheese. Store by wrapping in foil or plastic wrap, a keeping in the refrigerator.

09/12/2026

Peppers!

09/12/2026

Recipe of the week!
Habañero hot sauce

Ingredients:
1 tablespoon olive oil
2 large carrots, chopped
2 medium-sized red tomatoes, cut into quarters
Quarter of 1 Spanish onion, cut into strips
3 habanero peppers, cut in half
3 cloves of garlic, cut in half
Juice of 1 lime
2 tablespoons white vinegar
Salt to taste

Directions
1. Heat the oil in a skillet on medium heat. Add the carrots and let them cook for about 5 minutes. Then add to the skillet the tomatoes, onion, habaneros and garlic cloves and cook, stirring occasionally.
2. Transfer skillet contents to a blender and add lime juice and vinegar and pulse (you can add a bit of water a tablespoon at a time if it’s too thick).
3. Salt to taste.

09/05/2026

Recipe of the week!
Chanterelle Soup

Ingredients:
1 pound chanterelle mushrooms, cleaned and trimmed, trimmings reserved
1 1/2 quarts low-sodium homemade or store bought chicken broth
7 tablespoons butter, divided
1 1/2 medium shallots, thinly sliced (about 1 cup), plus 1/2 shallot minced (about 2 tablespoons)
3 medium cloves garlic, thinly sliced (about 1 tablespoon)
1 tablespoon flour
1 cup dry sherry or white w**e
2 bay leaves
6 thyme sprigs, plus 1/2 teaspoon picked thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Directions
1. Set 1/2 cup mushrooms aside for garnish. Place mushroom trimming in a medium saucepan. Add chicken stock and bring to a boil. Reduce to a sub-simmer and keep warm.
2. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring frequently, until very soft but not browned, about 8 minutes. Add mushrooms (except for garnish) to pot and cook, stirring frequently, until excess liquid evaporates and mushrooms start to sizzle, about 10 minutes.
3. Add flour and stir to incorporate. Cook for 30 seconds. Add sherry or white w**e and cook, stirring constantly and scraping bottom of pan, until thick and syrupy, about 1 minute. Place a fine-mesh strainer over the soup and pour the mushroom-infused broth through it. Discard mushroom scraps. Add bay leaves and thyme sprigs. Bring soup to a simmer and adjust heat to maintain a bare bubble. Let simmer for 30 minutes.
4. Discard bay leaves and thyme and transfer soup to a blender. Close blender and blend, starting on low speed and slowly getting faster. Once blender is at full speed, add 4 tablespoons butter, one tablespoon at a time, until fully incorporated. Continue blending until completely smooth. Rinse out pot and pour soup back into it through a fine-mesh strainer. Season to taste with salt and pepper.
5. To serve, heat oil in a medium saucepan over high heat until lightly smoking. Add reserved mushrooms and cook, tossing continuously, until browned, about 2 minutes. Add minced shallots and thyme sprigs and toss until fragrant, about 15 seconds. Add 2 tablespoons water and the remaining tablespoon of butter. Remove from heat and season with salt and pepper.
6. Ladle soup into warm bowls and top with sautéed mushroom mixture. Serve immediately.

08/31/2026

08/29/2026

Recipe of the week!
Fire Roasted tomato and red pepper soup

Ingredients
6 to 7 cups tomatoes (3 to 4 pounds) – (I used a combo of larger tomatoes. Use any kind you like)
1 medium white, or yellow onion, cut into wedges
5 to 7 cloves garlic, peeled, left whole
1 1/2 tablespoons olive or canola oil
1/2 teaspoon kosher salt
2 large red bell peppers
1/2 teaspoon fresh ground black pepper
1/4 to 1/2 teaspoon red pepper flakes
1/4 to 1/2 teaspoon smoked paprika
1/4 to 1/3 cup heavy cream(optional)
Fresh basil leaves(for garnish)

Instructions
Prepare: Preheat your oven to 400 degrees Fahrenheit. Line an extra large rimmed baking sheet (or, two large baking sheets) with foil – if worried about sticking. Remove any stems from larger tomatoes, and cut the larger tomatoes into wedges. Leave any small grape or cherry tomatoes whole. You can use all of the same tomatoes, if you prefer. Add the tomatoes to the baking sheet. Along with the cut up onion. Use most of the 1 1/2 tablespoons of oil, and 1/2 teaspoon of salt to toss the tomatoes, and the onion together until they’re well coated in the oil and salt. Spread them out in an even layer.
Make a foil packet for the garlic: This method allows the garlic to get roasted within 20 minutes, verses roasting an entire bulb of garlic for 40 minutes, to an hour. Place the peeled, and whole garlic cloves on a small piece of foil. Add about 1/4 teaspoon of the oil, and a healthy pinch of kosher salt. Toss to combine. Seal the foil packet up by folding the edges in on each other, the packet should be tightly sealed, and the garlic cloves should be in a single layer. Make room for the foil packet on the baking sheet by moving a few tomatoes over.
Roast: Roast the tomatoes, garlic, and onion for 20 to 25 minutes, or until the tomatoes, have shriveled up a little, released their juices, and the onion is tender. The garlic cloves should be slightly browned, and fork tender.
Roast the peppers: I have included 2 methods of roasting your peppers. Gas flame method – While the tomatoes are roasting in the oven, roast your bell peppers over the flame of a gas burner. I place the pepper directly on grate of the gas burner, the open flame is touching much of the pepper. Use tongs to rotate the pepper until all sides are mostly charred. This will take about 8 to 10 minutes – don’t leave them unattended. I like to use one burner per pepper. Broiler method – Alternately, once the tomatoes are done cooking, you can preheat your broiler and place the peppers on a baking sheet, and place them directly under the broiler for about 10 minutes, rotating the peppers every 2 to 3 minutes to ensure even charring.
Allow the red peppers to steam: Once the peppers are nice and charred place them in a medium sized mixing bowl. Cover tightly with a lid, or plastic wrap, and set aside for 10 to 15 minutes. This allows the heat from the peppers to create steam, and allows the skin to lift off of the peppers easier.
Peel the red peppers: Once the red peppers have cooled enough to handle use a paper towel to help you peel most of the charred skin off the peppers, leaving some behind, because it adds flavor. Roughly cut up the flesh of the peppers, discarding the seeds and stems.
Blend: To a high speed blender add the tomatoes, onion, roasted garlic, and any tomato juices. Also add the roasted red peppers – you may need to blend a little, then add more tomatoes once there is room. Carefully blend the tomatoes and red peppers until smooth. Taste and add the optional red w**e vinegar if you need a little more acidity, the olive oil, red pepper flakes – for heat, smoked paprika for a little smokiness, and 1 1/2 teaspoons kosher salt – blend until smooth. Taste and adjust the flavors as needed.
Finish: Transfer the soup to a medium sauce pot to slowly heat the soup up. At this time add in the heavy cream, if using, or chicken broth/veggie broth if you wish to thin out the soup a little more. Taste and adjust any flavors as needed.
Serve the soup: Once the soup is heated through you can serve the soup immediately, as is. Or, you can top it with fresh basil, if desired.

08/22/2026

Recipe of the week!
Pear Butter

Ingredients:
4 to 5 pounds chopped Bartlett pears, peels and cores included (remove any bruised or damaged parts)
1 whole star anise
2 tablespoons chopped fresh ginger
2 cups water
1 cup lemon juice
2 to 3 cups sugar (adjust down or up given the sweetness of the pears)
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 teaspoon lemon zest

Directions
Step 1
Cook the pears until mashable:
Put chopped pears, star anise, and ginger into a large pot. Add 2 cups of water and 1 cup of lemon juice.
Bring to a boil, reduce to a simmer, cover, and cook until the pears are completely soft, anywhere from 25 to 40 minutes. Remove from heat.
Step 2
Push the cooked pears through a food mill:
Fish out and discard the star anise from the pear mixture. Ladle the pear mixture (liquid included) into a chinoise or food mill and (use a pestle if using a chinoise) force the mixture through to a large bowl below.
Discard remaining solids (seeds, stems, tough parts).
Step 3
Add the pear purée and sugar to the pot, season:
Measure the resulting purée, and pour into a large (8-qt), wide, thick-bottomed pan. For every cup of pear purée, add 1/3 to 1/2 cup of sugar (adjust given the sweetness of the pears). Stir to dissolve the sugar. Add the cardamom, nutmeg, and lemon zest. Taste and adjust seasonings if necessary.
Step 4
Cook until thick:
Cook on medium heat, stirring often to prevent the purée from sticking to the bottom of the pan and burning. Cook until the mixture is quite thick, and a small bit placed on a chilled plate is not runny. This can take anywhere from 45 minutes to 2 hours, depending on the batch.
Step 5
Prepare jars for canning:
While the mixture is cooking, prepare a water bath for canning. Place a steamer rack in a large stockpot, and place 6 to 8 half-pint canning jars on the rack. Fill the jars and the pot with enough hot water to cover the jars by 1 inch. Bring to a boil and reduce to a simmer. Wash the lids in hot, soapy water. Because the jars will be processed in a water bath for 10 minutes, you do not need to sterilize the jars. They do, however, need to be warm.
Step 6
Pour the pear butter into the jars:
When the pear butter is ready, pour into the hot jars. and seal, leaving 1/4 inch head space between the pear butter and the rims of the jars. Wipe the rims of the jars clean. Screw on the bands so they are fingertip-tight. At this point, you may either can the pear butter, or simply let it cool to room temperature and store it in the refrigerator for up to 2 months. If you plan to store the pear butter outside of a refrigerator, follow proper canning procedures. Lower the filled jars into the stock pot with canning tongs. Make sure the water covers the jars by at least 1 inch. Bring to a full rolling boil and process for 10 minutes. The sealed jars will keep for a long time, but are best consumed within 1 year.