Labor Day has come and gone; the fall season is upon us! We’re celebrating the cooling temperatures with a fall-inspired recipe from Karen Covey, author of The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England. This beautiful cookbook highlights the epicurean heritage of Southern New England with a fresh, simple twist on traditional fare. Taking cues from local culinary history and agriculture, The Coastal Table features recipes for cool nights in, sophisticated outdoor entertaining, and simple, everyday meals.
To mark the turning of the season, we’re sharing a special recipe from Karen that’s perfect as an after-school snack or appetizer while dinner finishes in the oven. Add your favorite fall flavors to make this recipe your own!
green apple salsa with cinnamon chips
Cook’s note: For a little extra heat, leave in the seeds from the jalapeño. Red apples also works well here.
2 tablespoons unsalted butter
1 pita pocket
1/2 teaspoon ground cinnamon
1 medium green apple, diced
1 tablespoon minced red onion
1/4 jalapeño, seeds removed and finely diced
Juice from 1 lemon
1-2 teaspoons sugar, or to taste
1-2 teaspoons white wine vinegar
1-2 tablespoons extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper
2 tablespoons finely chopped fresh cilantro
1. Make cinnamon chips.
2. Preheat oven to 425°F.
3. In a small saucepan, melt butter.
4. Using a sharp knife, gently split open edges of pita at its seam, separating each into two rounds. Using a pastry brush, gently brush melted butter on coarse inner side of each round. Sprinkle tops evenly with cinnamon. Cut each round into triangles. Spread pitas out in a single layer onto a large baking sheet. Bake until lightly golden brown, about 3-4 minutes. Set aside to cool.
5. In a medium bowl, combine apple, red onion, jalapeño, lemon juice, 1 teaspoon sugar, 1 teaspoon white wine vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Stir until combined. Taste for seasoning and adjust if necessary. Serve with cinnamon chips.
Recipe image courtesy of Cassandra Birocco.