Penn State’s College of Health and Human Development and the PSU Sustainability Office collaborated on a series of events this week to increase awareness both publicly and on campus about “green initiatives” that are entering the mainstream. Composting, recycling, buying local to sustain the agricultural economy in our own area are all hot topics these days as more and more people realize that the health of our planet and ourselves is at stake.
Chef Andrew Monk was both a presenter and a provider and one of the breakfast items he served this morning was a real wake-up call. “I never expected hot peppers,’ exclaimed a surprised Dave Cranage, who chairs the sustainability initiative for the School of Hospitality Management after tasting the apple salad that Monk served at the breakfast for the workshop.
The salad was WAY better than a Waldorf Salad, anointed with a barely detectable viniaigrette. The surprise was not just the Pedrone peppers used in the mix, but the musky, evocative taste of green shiso, coupled with the creaminess of grated cheese. This is an apple salad worth going out of your Way for—like to Way Fruit Farm in Stormstown this weekend and next, for their apple festival. Enjoy our local apple harvest!
Chef Monk’s Way-Better Apple Salad
Makes 6 servings
4 Cortland apples from Way Fruit Farm, cored and sliced as thin as possible
2 ounces Goot Essa Weiskase, grated
1 teaspoon chopped green shiso leaf
2 Pedrone peppers (available from Tuscaroroa Organic Growers), seeded and chopped
1 tablespoon apple cider vinegar
2 tablespoons light olive oil or olive-vegetable oil blend
Combine all ingredients and serve when you want to surprise someone.