In this recurring series, I dig into my decades-old recipe boxes and share three tried-and-true recipes, which after over a dozen years, STILL haven’t made it to the blog. A little different from my usual posts, this is more like an old-fashioned recipe swap!
The latest edition of From the Recipe Box is seasonal, practical, and fun. The first two recipes are quick and easy — one is a versatile side dish, the other a sheet pan dinner that can be transformed into a hearty salad. Both recipes include a variety of fall produce that will take us clear through the winter months.
The third recipe is my riff on a viral high protein flatbread recipe that calls for cottage cheese as the main ingredient. I had fun making it and thought some readers may enjoy it as well. Importantly, it made a worthy bread substitute when I needed one.
For a little extra easy meal inspiration, the first recipe — a celery apple salad that defies expectations — includes a bonus recipe. If you think the idea of sausage burgers sounds fabulous but you try to limit how often you eat smoked and cured meats, I have a simple way to make plain ground turkey taste like Italian sausage. My family loves these burgers. Perhaps yours will too!
Celery Apple Salad
Celery Apple Salad is a speedy, plant-based dish that’s fresh, crunchy, and perfect for lunch or as a fall side dish – or truly any time of year!
I recently rediscovered this recipe, and it has been to the unexpected delight of my family. Who knew everyone would get excited about a salad whose two main ingredients are simply apples and celery?
The speedy vinaigrette hits all the right flavor notes, bringing the apples and celery to life. I also appreciate that all the ingredients are easy to keep on hand, making this an ideal, no-cook side dish when inspiration and/or time is lacking.
The salad is versatile too. I like to top it with chopped walnuts, although pecans, sunflower seeds, pumpkin seeds, or a mix works equally well. A sprinkle of fresh parsley supplies a fresh pop of color if you have some on hand. I seldom add cheese, but small cubes of sharp cheddar, smoked gouda, or Parmesan would be a lovely addition. For a well-rounded meal, serve the celery apple salad with anything from chicken, turkey and pork to salmon, ham, and turkey burgers.
I’ve adapted a recipe that was originally shared with me from Betsy Sterenfeld, who I met years ago, when we both had young children in the same school. Betsy was an avid cook and started a cooking school called Essen. I have fond memories of hosting a class with her, where these Grilled Pizzas were on the menu. They are easy and incredibly delicious, though the VERY old photo does not do them justice!
Sadly, Betsy lost a battle with cancer at far too young of an age. I know she is remembered fondly for the incredible mother, friend, community volunteer, cook, and businessperson she was. When I think of my grandmother and other special people who are no longer with us, I cherish their recipes as yet one more way to hold onto them.
While I am confident that all who try will enjoy the following apple and celery salad, those who knew Betsy may just love it a little bit more. ❤️
Celery Apple Salad
Ingredients
- 1 tablespoon (14g) mayonnaise
- 1½ teaspoons (8ml) apple cider vinegar
- 1 teaspoon (5ml) olive oil
- 1 teaspoon (5g) whole grain mustard
- ¼ teaspoon (1g) sugar
- ⅛ teaspoon kosher salt and freshly ground pepper
- 2 celery ribs, sliced (I include leaves when there are some)
- ½ Granny Smith apple, cored and julienned*
- Optional add-ins: chopped walnuts (or pecans, pumpkin or sunflower seeds, or a mix); chopped fresh parsley
Instructions
- In a medium bowl, whisk together the mayonnaise, vinegar, olive oil, mustard, sugar, salt, and pepper.
- Add the celery and apples, and toss to thoroughly coat.
- If time permits, refrigerate for 15 minutes before serving to combine flavors.
- Sprinkle with optional chopped walnuts and/or parsley to taste, and enjoy.
Notes
How to make homemade sausage burgers:
For wholesome, juicy, great-tasting, sausage burgers, follow the recipe for Homemade Sausage Patties, using ground turkey (I like to use the thigh meat) and the same spices. Form into eight, quarter-pound burgers and grill or pan sear over medium-high heat for about six minutes per side. The recipe is easy to halve, although once cooled, the burgers freeze well. Or you could freeze the uncooked burgers for later use.
A few more details on the sausage: I skip the maple syrup in the recipe, but it is an option for those who enjoy a hint of sweetness in their sausage. Also, for a little extra complementary flavor, I’ve been adding ½ teaspoon each dried oregano and smoked paprika to the herb mixture recently.
Harvest Sheet Pan Dinner (with salad option)
Who doesn’t love a meal that comes together quickly on a single pan? I created this recipe several years ago for Coleman Natural Foods, a division of Perdue that produces all-natural fresh and prepared meats.
The company was looking for quick and easy ways to use their various sausages. I used their apple chicken sausage in the following recipe, but have since used a variety of chicken, turkey, and pork sausages.
You may serve the dinner, as is, right off the pan. However, because my family enjoys big, hearty salads, I often stir in wild rice, kale, and a generous sprinkle of cheese, dried cranberries, and nuts and then drizzle with my Favorite Balsamic Vinaigrette. I’ve included several options in the recipe card, below.
Harvest Sheet Pan Dinner
Ingredients
- 1 to 1¼ pounds sweet potatoes, chopped (about 3 cups; no need to peel)
- 4 tablespoons (56 g) olive oil, divided use
- 1 (12-ounce) package pre-cooked sausage such as apple chicken sausage or kielbasa, sliced
- 3 to 4 cups bite-size broccoli florets
- ½ a medium red onion, sliced or diced
- 1 teaspoon dried Italian seasoning (or a mix of thyme, oregano, basil, and sage)
- Salt and freshly ground black pepper
- Optional: ½ cup toasted pecans, roughly chopped; ⅓ cup dried cranberries; a generous sprinkle of shaved Parmesan, crumbled feta, or diced cheddar or smoked Gouda. For different spin, you could add about 2 cups cooked wild rice and 6 cups slivered kale to the finished recipe and then drizzle with your favorite balsamic vinaigrette.
Instructions
- Preheat the oven to 425℉. Place sweet potatoes in a mound on a large, greased, rimmed baking sheet, pour 1 tablespoon olive oil over top and toss to evenly coat. Spread into an even layer and roast for 12 minutes.
- Remove the sweet potatoes from the oven, and then add the sausage, broccoli florets, and red onion. Drizzle the remaining 3 tablespoons olive oil over all, and toss to evenly coat. Sprinkle evenly with the dried herbs and 1 teaspoon salt and ½ teaspoon pepper. Toss again to evenly coat with seasonings and spread evenly over the pan. Return to the oven and roast 15 to 20 minutes more, tossing once halfway through, until the veggies are tender and cooking to your liking.
- Remove from the oven and stir in the optional pecans, cranberries, and cheese. To transform the meal into a hearty salad, add about 2 cups cooked wild rice and 6 cups slivered kale to the finished recipe and then drizzle with your favorite balsamic vinaigrette.
Viral Cottage Cheese Flatbread
If you enjoy rolling sandwich fillings in a wrap or tortilla, the following recipe is worth a try. The first time I made the flatbread, it was out of sheer curiosity. Would this crazy combination really deliver something that would pass as bread?
It actually did. It’s important to know, however, that the goal is not a crusty ciabatta or even the usual sandwich bread. The texture is far more wrap than bread, but my family approved when I stuffed chicken salad in it recently. For its flavor and hint of crunch, the everything bagel seasoning topping is a welcome touch.
Cottage Cheese Flatbread
Equipment
- 1 Food processor or blender
Ingredients
- 1 cup (240 grams) cottage cheese
- 2 (2) eggs
- 2 tablespoons (10 grams) grated Parmesan cheese
- ¼ teaspoons (0.25 teaspoons) each garlic powder, onion powder, and freshly ground black pepper
- Optional: sprinkle of Everything Bagel Seasoning (see notes)
Instructions
- Preheat the oven to 350℉.
- Line a quarter sheet pan or 9×13 baking pan with parchment paper and set it aside. (For easiest removal, very lightly spray or brush the parchment paper with olive oil.)
- Add all the ingredients except the bagel seasoning to a food processor or blender and process or blend until smooth, scraping down the sides as needed.
- Pour the batter into the center of the prepared pan, scraping it all out of the blender or processor. I let the batter spread itself into a rectangle, helping as needed by tilting the pan; use a spatula if needed. The batter should fill most of the pan but need not extend all the way to the sides. Lightly sprinkle the surface with the bagel seasoning, if using.
- Bake for 30-35 minutes, or until the edges are golden. (It will look puffy but will quickly flatten out as it cools.) Remove from the oven and allow the flatbread to cool. Tip: You can cool the flatbread in the pan, or using the parchment, can transfer it to a baking rack. The parchment will keep underside damp (from the steam) so when cool, I peel off the paper and let the flatbread sit for a few minutes on the rack to dry out.
- Fill with your favorite sandwich ingredients, salads, or toppings, and enjoy!
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