Top Asparagus Dipping Sauce

I had complete forgot about this little treat until visiting my mom this weekend, she makes this everyone once in awhile as a dipping sauce for steamed asparagus. It's really simple and you will already have the ingredients on hand.

Ingredients:

1 tsp. mustard

1 1/2 TBSP. Soy sauce

Directions:

These measurements make enough for one, so multiple it times as many people as you are serving. Then, measure, pour, and mix. Serve it with steamed or boiled asparagus.

Top Apple Crisp

Here's an awesome EASY dessert passed on from my sister's recipe stash perfect for the upcoming holidays... it is so yummy, be sure you make enough!

Ingredients

8 apples (4 sweet, 4 sour)

salt

cinnamon

Topping

1 cup sugar

1/2 brown sugar

1/2 butter, soften

3/4 cups flour

3/4 cup oats

Directions

Preheat oven to 350. Take out a 9 x 13 pyrex dish. Wash, peel and slice your apples (the most time consuming part) making sure your apple slices are the same so they bake the same. Put them in your pyrex as you go, once you have enough apples to fill your dish to the top, generously sprinkle your cinnamon and give a shake of salt evenly over the dish. Mix it all up, add more cinnamon if needed, then start on the topping. Mix all those ingredients together, spoon it over the apples evenly and bake it for 45 minutes until it's golden brown on top. Let it cool for 5 minutes before cutting. Serve it solo or with a scoop of vanilla ice cream.

Top Hot Apple Cider

This is a staple for a holiday party, or anytime you see fit after fall begins. I remember as a kid my mom would make this on Halloween and it would be wafting through the door when we came home all chilly from Trick-or-Treating. It's the perfect thing to warm up your insides! Welcome fall!

Ingredients

3 qt. apple juice

1/2 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. nutmeg

slices of orange *** optional

Directions:

Pour everything into a big pot, warm over medium heat (don't bring to a boil) but heat it enough to let all the ingredients combine. Then turn it to low and serve with a laddle straight from the pot. You can reheat and reserve this if you have left overs.

Top Chicken, Almond, and Veggie Stir Fry

It serves delicious food, cereals, nuts and vegetables in one dish! A great flavor to the crisis and the Great marinated with almonds!

Ingredients:

1 lb. chicken, cubed

1/2 cup soy sauce

3 TBSP sherry wine

3 TBSP rice vinegar

1 TBSP ginger

2 cloves garlic

2 TBSP oil, grape seed or olive

1/2 cup slivered almonds

5 green onions, diced

1/2 cup chicken broth

2 TBSP cornstarch, dissolved in 1 TBSP chicken broth

4 cups chopped veggies (broccoli, green beans, snap peas, carrots, ???)

Directions:

In a bowl, combine soy sauce, sherry, vinegar, garlic and ginger. Wash and cube chicken you and marinate in a bowl for 15 minutes (over the counter) - 1 hour (in refrigerator). Heat a large skillet with the oil is hot, add the almonds and toast for 1 minute. Remove to a clean plate. Then add your onions for about 30 seconds until they turn bright green, then remove the plate, even with the almonds. With a slotted spoon remove the chicken from marinade (save marinade for later) and vegetables and cook for 1-2 minutes. Then add the chicken broth and marinate and bring to a boil. Add your onions and almonds, add the cornstarch (dissolved in chicken broth) and stir constantly until thickened. Serve over rice.

Top Candied Pecans

I am so, so, so good, like, so good, that should be added to salads, but they could eat them all before they are there! Only one request for this recipe see through to the end, do not stop shaking! And excited, are cheaper than buying them already sweetened stock - way to save some money for food!

Ingredients:

2 cups chopped pecans (you could use walnuts too)

1/2 cup brown sugar

1/4 tsp cinnamon

1/8 tsp salt

Directions:

First, reduce your nuts. Then heat the pan to medium-term or medium-high heat. I got a ribbon of butter to prevent sticking and give them a quick stir. Then I added the remaining ingredients and restless .... and agitated, restless, agitated. Do not stop moving! If you have not burned nuts! You will find that the sugar begins to melt, keep scraping the pan with a spatula and flip them over (I have a knife near my butter knife to scrape the melted sugar off the spatula in the pan). Continue until all the sugar is melted and nuts are well coated, then unmold onto a piece of aluminum foil or waxed paper. Allow to cool in a single layer, then add to salad!

Gadget PROMO!!! So, One of my favorite wedding gifts I received this advice has been great for cutting and the blade rounded. I'm pretty sure I was at Costco, but if you do a lot of hash, you want this bad boy. Prevents ingredients to fly everywhere, taking into account, Christmas is coming!

Top Chicken, Marsala, and Tomatoes

So, this recipe doesn't really have an official name, because I kinda tweaked the original idea too much to still call it it's original name, so hence, "Chicken, Marsala & Tomatoes" was born. :) Let me be honest. Sometimes I wish my crock pot were more versatile (maybe even Jettson-like) and you know, would make salads and veggies (and Cocky Cookies) and stuff. If that were the case, I would use it multiple times a day!!! I mean honestly, how delightful is it to come home to a fragrant house, intoxicating smells wafting out the door THAT YOU DIDN'T SLAVE OVER!!!! It's really a beautiful thing. So, that being confessed- I love my crock pot, but I feel like I only have limited healthy recipes that all don't taste the same (mushy), so without further a-do, I am excited to welcome this newest recipe into the Haddon Crock Pot family. He's easy and tasty and a great change up to your typical crock pot meal.

Ingredients:

1 pound chicken (I used 1.3 lbs. for 4 people with no left overs)

1/2 tsp salt

1/2 tsp oregano

1/4 tsp pepper

4 TBSP tomato paste

1 cup Marsala wine

1 can diced tomatoes

1 red bell pepper, sliced thin

1/2 onion, sliced thin

handful of basil leaves, chopped

cibata rolls, toasted

** 1/4 tsp red pepper flakes if you want a kick to it

Directions:

OK, so I made this meal prepared the day before, I thought: 1) It may be better because it marinate in the wine and tomatoes at night 2) one less thing to do tomorrow! Then I washed the chicken breasts, and paid in wine and tomatoes and tomato sauce on top. Add my seasoning and put it in the fridge with the lid. The next morning, I turned on low for 8 hours and let the thing. However, it is very important that the time has come right, but about two hours before the finish (an hours work would probably be too), I my chicken strips, peppers and onions I sliced and put it in, what which gives a good mix. (If you put your peppers and onion puree that very soon) Then, when dinner time rolled around, I put my toasted and chopped basil. Scoop cheese mixture on top of the roll, add the chopped basil and la-wah! There!

Top Spinach Salad with Nuts, Crans, and Apples

This is a salad to act in this time of year, apples are at their peak and it seems the festive fall colors, green, red, and cranberries. It is easy to cut with a minimum, so much to prepare in advance for large gatherings and do (this is what we take for Thanksgiving dinner!). ** You may substitute spinach if you prefer Roman.

Ingredients:

spinach

candied pecans (or walnuts)
apples chopped
cranraisins
goat cheese (or feta if you prefer)
balsamic dressing (use fresh garlic, it's wonderful!!!)

Directions:

Wash and dry spinach and refrigerate until ready to eat. your sweet nuts with this recipe, the cinnamon gives the salad a wonderful flavor! Plan your nuts and store them in a zip until serving. You can prepare this salad in advance, then put in just before eating. At the last minute, you chop the apples, throw the cheese and nuts, and pour over the dressing. Mix and serve.

Top Black Bean Soup

Top Black Bean Soup Soup Okay so this actually turned out really good, so different and totally not what I expected. The recipe I found on someones blog (sorry can not remember where!) Do not have a picture so I did not know what to expect, but thought I would give a whirl! And I'm glad I did! It took a lot (maybe because they are more than required), so I froze and heated up a day, when I cook. If you are not the same, serve and pour half of the second half freezer bag, lay it flat to freeze, and when it is frozen, you can be right up and save a lot of frozen appetizers Than the freezer little books!

Ingredients

1 large yellow onion, chopped

1 large green bell pepper, chopped

4 stalks celery, chopped

2 cans black beans

1 jar salsa

3 cups vegetable broth

1/2 cup barley or cous cous

2 cups frozen corn

2 shredded carrots

2 tsp. cumin

4 tsp. fresh lime juice

2 cloves garlic, minced

Directions:

In a large saucepan, add the grape seed oil, saute onion, green peppers, celery and garlic for about 5 minutes, stirring occasionally. During cooking, drain 1 can of black beans and throw them into the pan and add 1 can of black beans in your blender and puree until smooth and dump that too. Then add the sauce, vegetable broth, barley (I used whole wheat couscous, because that is what they had on hand), carrots, corn, cumin and the juice file. Stir everything together, bring to a boil, cover and simmer for 30 minutes.

Top Peanut Clusters

These remind me of my childhood, our neighbor would be fresh every year for Christmas and bring us a bag of them. They are so so simple, though not a baker can whip up these --- and let your children join, are evidence of error!

Ingredients

1 lb. white chocolate

2 cups rice crispy cereal

2 cups Spanish Peanuts (they have red skins on them and are salted in the snack isle)

Directions

I would like to buy chocolate chips (Trader Joes sells white chocolate chunks), because they melt faster and more evenly to a bar, then put your chocolate in a glass bowl (if you use your microwave) or your bath (if you use your stove) for the melt. Melt them in a smooth (if you use your microwave, you must do so at intervals of 30 seconds, stirring in between, should take approximately 1 minute 30 seconds to melt). Then add your nuts and grains, mix until everything is evenly mixed batches, then get your cookie sheet lined with parchment paper. With a spoon, place them in spoonful on the sheet, you should probably two cookie sheets. Paste in the refrigerator for about 1 hour to firm. Package them in cute cellophane bags, Chinese out of boxes, or something similar, and share with those you love!

** Side Note: I tried them in milk chocolate and dark chocolate, and I must be honest, white chocolate proves to be the best .... but others are good, so it can be confusing if you want!

Top Pesto Marinated Chicken Breasts

I made this meal prior to my vegan cleanse and it was delicious! It is a great thing to have on hand especially for a night when you know you will be crunched for time. There is no prep, it comes pre-marinated from Trader Joe's and it is really reasonably priced. I served it with a green salad and baked sweet potato.

Ingredients:

a package of Genovese Pesto Chicken Breasts

Directions:

Spray a baking dish with a little oil, preheat oven to 400. Pop the chicken and cook for 35 cases - 40 minutes! Thats it! It is super juicy and really tasty! I give it 5 stars and are eager to bring my own pesto marinate in the future!

Top Quick Frittata

I modified this recipe harvest week Newsletter abundant organic matter, and used it as a choice of frittata dinner this week with the leftovers for lunch or breakfast. It was simple, fresh and easy to prepare and a great way to pack a lot of vegetables in one meal!

Ingredients:

1/2 onion, diced

1 clove garlic, minced

1 red bell pepper, diced

1 crown broccoli, chopped

6-8 mushrooms, diced

2 huge handfuls fresh spinach, chopped

10 eggs, beaten

1/4 tsp sea salt

1/8 tsp pepper

1/2 cup cheese, parmesan or cheddar

** Original recipe sausage (cooked and diced) and Cheddar cheese and sausages and I do not use the parmesan, but you can really spend a lot of different variations of this recipe.

Directions:

Preheat your oven to broil low. In a large ovenproof pan. Heat 1 tbsp tablespoon grapeseed oil and fry your garlic and onions for 2 minutes Add the vegetables of your and cook for 3-4 minutes. In another bowl, beat eggs and add your your S & P and your cheese. Mix well and pour into pan and stir around to get all mixed up. Then let sit until bottom is starting to cook (you'll see the egg starts to solidify on the sides of the pot) lifting the sides and let the raw egg drain at the bottom of the pot as you would a omelet. Then put the pan in oven (on LOW roast) and cook for 5-7 minutes and make sure it does not burn on the top, it will be a brown toast. Remove, let stand a few minutes, cut into wedges and serve for any meal of the day!

Top Spicy Eggplant

This was so yummy I could eat the entire pot! This recipe tops the list, I'm sure you will love ... The photos do not do it justice! It easy to do, maybe it went to 15 minutes! Excellent taste and spicy kick some overheating problems. Serve on a bed of brown rice.

Ingredients:

1 large eggplant, chopped

1 bell pepper, chopped

1/2 red onion

3 cloves garlic

3 TBSP soy sauce

3 TBSP rice vinegar

1/4 - 1/2 tsp red pepper flakes

3 TBSP grape seed oil

Directions:

Heat the grape seed oil in a frying pan with hot chili (I used half a teaspoon and it was quite spicy, next time I use a quarter of a teaspoon, but if you love the seasoning, heat 1 / 2 ). After a minute to heat, add the chopped eggplant and simmer for about 3-4 minutes, turning every minute or so. Then add the peppers and onion and chopped garlic and cook for another 3 minutes, rotate, too. Last add spices. Simmer 5 minutes, or leave or take over low heat until serving. I give my seat for about 30 minutes before eating, and everything was very well marinated and juicy ... Umm umm!

Top 5 Minute Fudge

One of my favorite desserts to make and give during the holidays, probably because it is so easy and so incredibly tasty! It really only takes 5 minutes to do (really!) Store in refrigerator until it hardens and is ready to cut and serve!

Ingredients:

12 oz chocolate chips

9 oz butterscotch chips

1 can sweetened condensed milk

1 tsp vanilla

1/4 cup walnuts, chopped

Directions:

Super simple. Place your chips in a glass bowl and microwave for 1 minute stop and stir, and continue every 30 seconds until completely melted chips (careful, the glass bowl is hot!). Once the chips are melted and mixed, add the condensed milk and vanilla, giving it another whirl, add your chopped nuts and mix until consistent. Using an 8 x 8 greased pan and spatula, spoon and smooth on the chocolate until evenly distributed. Refrigerate until firm, cut into squares and put on nice plates of Christmas! It was not easy?? and it really was 5 minutes eh?

(Thanks for your request Katy~ sorry it took me so long! Happy Fudging!)

Top Quinoa, Chicken, and Veggie Pilaf

Ok, so here is what I do when I do not want a lot of prep (or brain activity), But still what a great great meal full of protein and lots of yummy vegetables. Quinoa (pronounced Keen-WA) is a big bow in his hand is full of protein, calcium and iron, and cook quickly! At the end of the week drag what a waste vegetables, saute them and throw them in this dish. And different every time, but easy all the time!

Chicken pieces browning

Sauteing vegetables; red pepper, onion, & garlic

Everything combined in one skillet before adding it to the quinoa...

Ingredients:

3 cups chicken broth

1.5 cups quinoa

2 cloves garlic

1/3 onion (use what you have)

1-2 chicken breasts

veggies of your choice; I have used these combinations:

• red pepper, brocholi, red onion, chicken
• mushroom, snowpeas, yellow bell pepper, green onion chicken
• carrots, celery, onion, left over turkey pieces

Directions:

When a large frying pan, add the chicken broth and quinoa, and simmer for a comet when you prep everything else. When it reaches a boil, reduce heat and simmer for 10-12 minutes. Wash and dice the vegetables (if you add the chicken, wash and cut into cubes, and even a frying pan aside, the season S & P and some garlic powder). When all the vegetables are chopped, add a tablespoon of grape seed oil in a pan, add the vegetables and garlic and sauté about 3-4 minutes. At this point, I hope your quinoa to be almost ready for cooking, so you can add vegetables and chicken mix thoroughly, cover and cook for another 4-5 minutes. Add all the spices you like, or leave as is its light taste and vegetables taste yummy.

*** Lots of times people give me feedback in person, so I will try to pass it on when I remember to add it to the post. A recommendation for this dish was to serve it with Soy Sauce or Bragg Liquid Aminos if it is to bland for your pallet.

Top Homemade Apple Sauce

Here is the recipe, which are high-tech blender as a Blendtec or VitaMix. Now, I do not think I'm getting all you want-is a real no-brainer, so simple that I do not. I got the other day when I made a delicious muffin, Which called for apple sauce and I had enough hand, so I made fresh, here are the measurements, if ever Should you find yourself in this position, or if you have the yearning for some homemade apple sauce ...

Ingredients:

1 apple, cored

1/4 tsp cinnamon

2 TBSP water

Directions:

Blend. That's it.

*** When you select your apple to decide if you want the sauce tangy or sweet, Granny Smith, Pippin and Jonagold tangy sauce will give you all Fuji, Gravenstein, Gala and give you a sweet sauce and is more frequent in sauce . If your tangy sauce proves too tart, add a pinch of sugar or honey to sweeten!

Do not forget the children and babies, this is a great, healthy, all natural, homemade treat! I also used to boil the cabbage and throw it there, add some vegetables have more nutritional value! You can hide anything from applesauce!

Top Pesto Sauce

A few weeks ago I posted a quick dinner idea from Trader Joe's, Genovese Pesto Marinated Chicken and my goal was to come up with a do-it-yourself version that turned out SO SO SO good! Now pesto sauce is really easy to make- it takes minimal ingredients, very little talent and is bursting with flavor, not to mention really reasonable on the ol' pocket book. There are lots of different options of what to do with the sauce, so get creative... baked chicken, pesto pizza, or maybe some tasty pasta??? Feel free to share your ideas too!

Ingredients:

3 cups fresh basil

2/3 cup olive oil

2/3 cup Parmesan cheese

1/2 cup pine nuts

5 cloves garlics & amp; p

Directions:
This is super easy- put all the ingredients in a food processor (or Vitamix!) and blend until it's a creamy consistency.

*** After making the dough, you can add to cooked pasta and throw in some fried chicken and chopped dried tomatoes, or you can coat little 'first salsa chicken and cook 400 for 30 minutes and serve over or along the bed side of pasta. The last time I did this, I was at the side of roasted Brussels sprouts and cauliflower, and sprinkle with balsamic vinegar flavors and juices of all races together a wonderful mix!

Raw chicken breast coated with pesto before baking for 30 minutes 400

Top Superbowl Snack

Bean Tacos (or Burritos or Nachos)

I posted this recipe about a month ago but didn't have a picture to go with it... so here's the new updated post! I am actually going to make this for the Superbowl this weekend! It is so, so good and only takes about 15 minutes to make!!! I am going to serve it in a bowl along with corn chips and let people snack on it like a dip- it's healthy and filling and will be the newest addition to my Superbowl cravings!

Here's another great recipe, super easy, passed on to my from my sister. Honestly, this meal has such little prep and comes together so quickly it's a great last minute choice.
You can prepare your own beans from scratch (by soaking them over night and boiling them the next morning) or you can used canned.

Ingredients:

2 cups cooked pinto or black beans

1 green bell pepper, chopped

1 cup salsa (I used Trader Joe's chunky jarred salsa)

1/2 cup onion, diced

1 cup frozen corn

1 tsp cumin

1 tsp fresh cilantro, chopped

corn tortillas

Directions: Chop and dice your onion and green pepper, throw them in a pan with a little grape seed oil and saute them for about 3-4 minutes. Then add in your beans, salsa, cumin, and corn. Stir and cook for about 3 more minutes. Remove your pan from the heat, add your chopped cilantro, give it a final stir and scoop a portion into a warmed tortilla! Easy as can be and as tasty as all get out!

*** Make sure you use a salsa that you like, jarred works better than fresh, but use your favorite because it will make or break the recipe. Also, this makes great left overs "nacho style"- scoop it up with a crunchy tortilla chip for your lunch or a quick snack!

Top Roasted Veggies and Linguine with Optional Chicken

I found the original recipe for this in my Vegetarian Times Magazine this month, but I adapted it a bit and added some "optional chicken" for some protein. In the magazines Valentine's addition they recommended making this dish for the official LOVE Day because it brings the fire (with the red pepper flakes) and the romance (with the white wine), so make it for someone you love... or for yourself- you'll love it too!

Ingredients:

Grape Seed Oil (or Olive Oil)

2 cups mushrooms, sliced

1 bunch asparagus, chopped in 2 inch pieces

1 small onion, coarsely chopped

2 TBSP grape seed oil

2 cloves garlic, minced

1/4 tsp red pepper flakes

2 cups cherry tomatoes

1/2 cup white wine

1/4 cup chicken broth

1/2 cup basil, torn * optional, can make it without

pasta, whole wheat or brown rice ( I used 1/2 a package of Trader Joe's Whole Wheat Linguini)

Directions:

Pretty easy recipe, room for sloppy measuring and variations, so feel free to use what you have on hand and modify where you need to. First, bring your water to boil for your pasta and cook noodles per directions on the pasta package. Next, chop your asparagus, onion, and mushrooms and toss them in a bowl with some Grape Seed oil and red pepper flakes. (the original recipe called for 1/2 tsp pepper flakes, so if you like it hot, add more- I thought it was plenty spicy with 1/4 tsp). Spread the veggies on a roasting pan lined with parchment paper and bake at 400 for 12 minutes. Then add the tomatoes to the pan and let them roast for another 7-9 minutes until veggies get to your preference (the tomatoes will burst open and start to shrivel). Remove them and scoop them into a bowl. If you choose to add chicken, add some grape seed oil and a garlic clove to a frying pan and brown some chicken tenders. Remove them from the pan, and cut them into bit size pieces. Then drain the pasta and add to the bowl with the veggies and the chicken. Add everything pack to your frying pan, pour your wine and chicken broth in and use some s & p, mix everything up and let simmer for a 5 minutes, turning frequently to mesh all the juices and flavor. Serve up solo!

Top Sauteed Mushrooms and Chicken

In a pinch for dinner one night I combined some ingredients I had on hand- it was yummy, fast, and required very little prep. Use it the next time your in a pinch!

Ingredients:

1/2 red onion

2 cloves garlic

1 TBSP parsley

1 package chicken tenders

1/2 cup white wine or sherry wine

1 package mushrooms, I used crimini

Directions:

First I sauteed the red onion and garlic in a drizzle of grape seed oil for about 2 minutes. Then I added my sliced mushrooms and 1/4 cup of white wine and let them saute for another 3-4 minutes (you could go wild and add a TBSP of butter if you wanted!). I then removed them from my pan onto a dish, and added another drizzle of grape seed oil that coated my pan along with the remains from the mushrooms. I added my chicken tenders, and let them brown on one side, turned them and browned them on the other side. Once they were fully cooked, I added another 1/4 cup of white wine to my pan and then added back the dish of mushrooms, and let them cook together for about 2 minutes, stirring them all together. I served it over a bed of brown rice pasta, but you could serve it over a bed of stemmed veggies or brown rice too!

Top Basque Soup

There are a number of different Basque Resturants in Bakersfield, in which the traditional Basque Soup is always served as the first dish, along with beans, salsa and fresh French Bread. When looking for a recipe on line, I didn't have much luck, so I gave my best stab at it and it turned out REALLY good, pretty authentic (to my experience) of Basque Soup! It's fairly simple, nothing frilly, but it's packed full of veggies and the added beans bring the protein to the dish.

This one goes out to my girl Sampley who married into the Basque culture- cook it up for the hubby, he'll think you're an authentic Basque Chica!

After it simmers for an hour it will look like this...

I love Trader Joe's new Tomato Sauce in a carton, I am trying to limit the amount of canned goods I use, and this is a tasty alternative!

The finished product! Enjoy!

Ingredients:

1 yellow onion, chopped

3 cloves garlic, minced

3 carrots, chopped

3 celery stalks, chopped

1 small head of green cabbage, chopped

1 potato, chopped

8 cups broth, veggie, chicken or beef or a combination of any

1 16 oz tomato sauce

1 TBSP fresh Parsley, chopped

1 tsp Thyme

1/2 tsp salt

1/4 tsp pepper

2 cans pinto beans, drained

salsa, your favorite

** French Bread, optional but very traditional!

Directions:

Saute your onion, garlic, carrots, celery, and then add your chopped cabbage. Stir it around for a few minutes, add your broth, tomato sauce, and ALL seasonings (including the fresh parsley). Stir it all together and bring it to a boil, then reduce and let it simmer for 1 hour. That's it! I add my beans to the soup in the last 15 minutes although traditionally, they would serve them separately in a bowl along with the salsa in a different bowl and you would add them to your individual bowl of soup when it's served on the table.

Top Delicious Raw Broccoli Salad

Finally A Broccoli Salad with NO MAYO!!!

I have to confess, broccoli isn't my favorite veggie even though I really wish it were because of its great health benefits. If I were really honest, I would 'fess up and tell you, it's in the bottom 3 of my favorites. BUT there is hope on the horizon,
I concocted this new recipe that I love so much, I think I could make it once a week!

Ingredients:

3 crowns of broccoli, chopped

1 Granny Smith Apple, chopped

1/2 cup sunflower seeds, toasted

1/2 cup raisins

1/4 of a red onion, diced really small

Dressing:

1/4 cup Balsamic Vinegar

1/4 cup Olive Oil

2 TBSP brown sugar

2 tsp Tarragon Vinegar

1 lemon, juiced

Directions:

Prepare all your ingredients by washing and chopping them where needed. I used raw sunflower seeds, so I toasted them on the stove top by adding a 1/2 tsp Grape seed oil in a skillet with the sunflower seeds. I continually turned them until they were toasty brown and added a sprinkle of sea salt to them.... they were so YUMMY! Then I made the dressing, whisked it together and poured it over top, tossed it and served it immediately. This salad doesn't do well to serve it the next day because the apples get mushy, so eat it right away!