Recipes by Jacqueline Baxley from Nourish | Photos by Dakota Lynn Photography & Styling by Jade Magnolia

Slow-Cooked Baked & Stuffed Apples


Ingredients

  • 6 Honeycrisp or Granny Smith apples
  • 1/4 cup chopped almonds or pecans
  • 3 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 1/2 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 1/2 cup apple juice

Directions

Heat oven to 350 degrees or heat crockpot to high heat.
Slice 1/3 off the top of the apples; scoop out the core with a melon baller, leaving a well in the center.
In a small bowl, mix almonds, butter, cinnamon, oats and brown sugar.
Fill each apple with the filling to the top.
Pour apple juice in a slow cooker (or large pan), then add stuffed apples.
Cook for 3 hours on high.
Remove from the cooker or oven.


Dutch Tomato Soup


Ingredients

  • 1/2 cup butter
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1/2 cup flour
  • 1 12-ounce can tomato paste
  • 1 15-ounce can tomato sauce
  • 16 cups beef broth, warmed
  • 1 cup uncooked long grain rice
  • 2 teaspoons dried parsley
  • 3 bay leaves
  • Salt and pepper, to taste
  • Meatballs

Directions

In a large pot, melt butter over medium heat; add onions and celery, stirring occasionally (about 10 minutes).
Add flour and stir until mixture is slightly thickened and pale.
Stir in tomato sauce and tomato paste, beef broth, rice, parsley, bay leaves, salt and pepper. Reduce heat to low and simmer.
Add meatballs and continue to simmer for 30 minutes.


Arugula Lemon Couscous with Cucumber & Feta


Ingredients

  • 1 1/2 cups uncooked couscous (pearl or regular)
  • 4 cups baby arugula 
  • 1/2 cucumber, chopped
  • 1/2 cup feta
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons olive oil
  • 1/2 teaspoon honey
  • 1/4 cup fresh basil, chopped
  • Salt and pepper, to taste 

Directions

Cook couscous according to directions and cool.
Prep vegetables.
To make the dressing, toss together lemon juice, oil, honey, basil, salt and pepper.
Mix everything together and serve!