Quick tip - if a recipe calls for applesauce (not something I generally keep in my pantry), it’s fast and easy to make it from scratch.

To make one cup of applesauce simply peel and core two apples. Place in a pot with an inch of water covering the bottom. Cover the pot and heat on high. Once the water is at a strong boil, reduce the heat to medium high. When the apples are completely soft (approximately 20 minutes from start to finish I think, I wasn’t paying a ton of attention) drain them, reserving the water, and mash them using a ricer (I’m sure just mashing them with a fork or in a blender would have decent results as well). Add cinnamon and/or sugar if desired, use the reserved water to thin out the consistency if necessary - I did neither.

I used the applesauce to make these Facon, Apple & Cheddar Fritters, if you use a soy based facon they just happen to be gluten free.

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I found this recipe for Gorgonzola, Wild Rice and Greens in the Vegetarian Times. While I’ve cooked with wild rice on various occasions, I’ve never really been that enamoured of it and generally end up tossing whatever recipe I bought it for and mixing the rest in with my brown rice blend. This recipe sounded so good though (what with the gorgonzola and all), that I decided to give it another try. Of course, I once again forgot that broccoli rabe & broccolini were different things until I got to the grocery store. I decided to go with it though since I’ve never seen broccolli rabe for sale, so here is my adaption with crisp broccolini instead of wilted broccoli rabe. I’m glad that I gave wild rice another chance, it works wonderfully in this dish (then again, it might just be the cheese).
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