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farmer_sandwiches_sm.jpgFancy sandwiches with chicken, cheddar, apples, spicy mustard, and balsamic-apricot-onion jam. Best with a really sharp cheddar to balance the sweetness from the apples and onion jam: I like Vermont white cheddar, sliced fairly thick.

1 loaf crusty baguette or ciabatta
whole grain mustard
sharp cheddar cheese
deli chicken
butter lettuce
2 granny smith apples thinly sliced
2-3 Tablespoons lemon juice (optional)
Onion Jam
1 tablespoon olive oil
5 medium shallots, peeled and sliced thin
1 yellow onion, quartered and sliced thin
1/2 cup chicken broth
2-3 T balsamic vinegar
2-3 heaping tablespoons apricot jam or preserves
salt and pepper

Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots & onions, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.

Add the 1/2 cup chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Sandwiches:
Slice the bread in half and spread a little whole grain mustard on top half. Smear a layer of onion jam on the bottom half. Toss the apple slices in a little lemon juice, and then add them to the sandwich. Add a few leaves of lettuce and then top with a layer of cheese. Add a layer of chicken. Press the sandwich closed and cut into desired number of pieces.

 Original recipe

This chicken salad is only slightly sweet from the apple, with a strong curry flavor & lemon tang. Serve in sandwiches or on lettuce.

3 c. chopped cooked chicken
1 large red apple, finely chopped
½ c. plain yogurt
1/3 c. mayonnaise
1-2 tbs. lemon juice
1 tbs. curry powder
1/3 c. chopped fresh parsley
¼ c. grated onion (optional)
Combine chicken and apple in large bowl.
In small bowl, blend yogurt, mayonnaise, lemon juice and curry powder.
Add to chicken mixture, toss to coat.
Stir in remaining ingredients.

Source: First Come, First Served... In Savannah
Light, sweet salad with addictive candied walnuts

Lettuce or spinach
Craisins
crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
cheese (Parmesan, Feta, goat, etc)
1/2 c. chopped walnuts
1/4 c. sugar
Honey Red Wine Vinaigrette:
1/2 c. red wine vinegar
1/3 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/4 c. olive oil
Dressing:
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Candied Walnuts:
combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Salad:
Chop apples and toss in orange juice
When ready to serve, toss lettuce, cranberries, walnuts, apples, and cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Original recipe
This heavily spiced chicken soup is sweet from the apples and mango chutney, but has quite a bit of heat from the jalapeno and crushed red pepper. You can make the chutney ahead of time or use store bought. Serve the soup with a dollop of sour cream or plain yogurt on top to cut the heat and fresh naan (Indian flatbread) on the side.

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 c. white wine
1/3 cup mango chutney* Recipe Follows
1/4 cup tomato paste
1 c. frozen peas
Chopped fresh parsley (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, wine and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan, add peas.Cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups
Calories:236
Fat: 4.8g (sat 0.8g,mono 1.1g,poly 2.3g)
Original Recipe (Cooking Light)


Mango Chutney

1 1/2 cups cubed peeled ripe mango (about 1 medium)
1/3 cup chopped yellow onion
1/3 cup chopped red bell pepper
1/3 cup golden raisins
1/4 cup water
3 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon diced jalapeño pepper
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Combine all ingredients in a medium saucepan. Cook over medium heat 30 minutes or until thick, stirring occasionally. Remove from heat; mash with a potato masher until desired consistency. Cool completely. Store chutney in an airtight container in the refrigerator up to 2 days.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Calories: 35
Original recipe (Cooking Light)