Fresh Cranberry-Apple Relish


12 oz fresh cranberries (note that you can also use frozen cranberries)

1 large Fuji or other sweet apple, peeled, cored and cut into chunks

2/3 c sugar

½ tsp grated lemon zest

¼ tsp salt


1. Put cranberries and apple in a food processor and pulse until finely chopped. Combine with sugar, lemon zest and salt in a medium bowl. Cover and refrigerate at least 30 minutes for flavors to blend. Can be made up to one week ahead.

Green Beans with Mushrooms & Crisp Onions 


2 Tbsp unsalted butter, divided

3/4 cup(s) panko breadcrumbs

2 Tbsp dehydrated onion flakes, minced variety

3/4 tsp table salt, divided

2 spray(s) cooking spray

1 1/2 pound(s) uncooked string beans, fresh, trimmed, cut in half

1 pound(s) button mushrooms, thinly sliced


1. To make crumb topping, in a large, deep nonstick skillet, melt 1 tablespoon butter over medium-low heat; add panko, onion flakes and 1/4 teaspoon salt. Increase heat to medium and cook, stirring often, until crumbs are lightly toasted, about 3 minutes. Remove from skillet and set aside; carefully wipe skillet clean.

2. Coat skillet with cooking spray; place over high heat. Add string beans and mushrooms; sauté until vegetables are lightly browned and tender, about 6 minutes.

3. Add remaining tablespoon butter and 1/2 teaspoon salt to skillet; toss over low heat until butter is melted and mixture is heated through. Transfer vegetables to a serving platter; sprinkle with crumb mixture. Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.