I’m a huge fan of apple cider in the fall. And with arguably too many gallons of cider sitting around, I was trying to come up with some recipes to justify my zealous purchasing behavior. So why not make a fall harvest salad using an apple cider dressing paired with some other autumn ingredients?

This delicious salad is sure to be a hit with its blend of sweet apple cider, juicy pears, and candied bacon. A mix of fresh and peppery greens, this fall harvest medley is the perfect way to enjoy the best of the season. Plus, it’s nutritious too – packed full of vitamins and minerals that will keep you feeling your best.

As I’ve noted before in my fall flavor tier list, pecans and apples were some of my highest-rated flavors. And they are definitely included here. So, make the best use of your apple cider and enjoy the best flavors of fall.

Fall Harvest Ingredients

What makes the ultimate fall salad? In my mind, it starts with the greens themselves. Then include some of the fruit of the season. Then a lot of the rest is kind of just by feeling or things we tend to associate with the autumn harvest. Whether you’re whipping up a nutritious fall salad or an autumn harvest salad, these ingredients are must-haves! Make sure to include these ingredients in your fall dishes!

Spinach and Arugula

Spinach and arugula are a classic combination that will make your salad delicious and nutritious. Both greens are a great source of vitamins and minerals, so you know you’re getting a dose of healthy goodness. And they’ll add a flavorful and peppery crunch to your salad too.

A lot of salad greens grow best in spring and fall – typically not fans of the hot summer months. So you should be able to find some fresh salad greens at your local farmer’s market. To make the ultimate fall salad, make sure you’ve got plenty of spinach and arugula on hand.

Apples and Cider

Apples are now made available year round but they typically are picked in the fall. Apple cider (not to be confused with its alcohol-containing cousin) is typically made in the fall during the harvest but it doesn’t have the longest shelf life because it is unfiltered. So it has become synonymous with the season. Apples are a great addition to any salad, providing a crunchy texture and a hint of sweetness. Choose your favorite variety to include in your salad – I went with Envy apples.

Pears

I always forget how much I love pears. Like apples, they come into their own during the fall. So this season is the best time to get some truly delicious specimens. I ended up using red anjou for this recipe, but feel free to use whatever variety you prefer or can find locally.

Make the Dressing

The idea that started it all, an apple cider dressing. When I tried to search around for an apple cider dressing it seemed that most of them included only apple cider vinegar. But I wanted something more. So I came up with this recipe for a dressing to make the ultimate fall salad. Basically just adding apple cider in with some generic vinaigrette ingredients.

Start with some quality extra virgin olive oil. This is the base of the vinaigrette so don’t go with the super crappy stuff if you can avoid it. But, you also don’t need to buy a $150 bottle flown in from Spain or Greece to your door. Though I guess I’ve never tried that, so maybe it would be more delicious.

Anyways. I like making salad dressings using my small Nutribullet blender because the container sizes just seem to be perfect for me. You can use any blender or food processor and you can even just put the ingredients in a jar and shake them up – you’ll just end up with some loose diced shallot pieces and the dressing will split sooner. A blender or food processor seems to almost emulsify the oil and vinegar so it takes much longer to separate in my experience.

Obviously, we need some apple cider to make an apple cider dressing. I also tossed in some apple cider vinegar, lemon juice, lemon zest, honey, shallot, and Dijon mustard. Then some salt and pepper to finish it off. Just your basic vinaigrette ingredients to let the apple cider shine.

Then just blend, process, or shake until everything is combined.

Prepare the Ingredients

Washing, cutting, shredding, prepping. Salads are simple but still take a little bit of preparation.

Wash Spinach and Arugula

With the bounty of fall harvest ingredients now gathered, it’s time to prepare them for the salad. Let’s start with the spinach and arugula. You can use a colander or a nifty salad spinner to wash and dry your mixed greens. Now, you’ve got clean, fresh greens to use as the base of the salad.

Cut and Shred

Grab a sharp knife and cutting board, and let’s get slicing and dicing. We’ll start by cutting the spinach and arugula leaves into bite-sized pieces (there’s nothing worse in a salad than greens you can’t fit in your mouth after picking them up – especially when coated in dressing, especially with a big beard that gets covered…). We’ll also need to slice the pear and apple. Then shred the fontina cheese.

Cook Wheat Berries

Wheat berries add a wonderful nutty chewiness to the salad. Their unique texture really helps elevate this dish. But they do require a little bit of prep work. Though most wheat berries are harvested in the summer, I made the executive decision to include them in this fall harvest salad. Mostly because they feel like more of a fall ingredient than a summer one. I dunno.

I bought these hard red spring wheat berries from Amazon to make this salad. You may also be able to find some at your local store.

Cook them according to the package instructions. Mine called for a little salt with the water, bringing them to a boil, and then turning them down to simmer for about 30 minutes (I simmered them a little longer for more tender wheat berries).

Topping the Autumn Harvest Salad

The salad toppings really make this fall harvest salad delicious. The apple and pear, pecans, fontina cheese, dried cranberries, wheat berries, and candied bacon make a delicious combination that’s sure to be a hit. Flavors and textures combine to make this nutritious fall salad unforgettable. Together, they make for a yummy autumn harvest salad that will keep you cozy and satisfied in the cooler weather.

Starting with the cheese, the goal is to add some creaminess to this salad. I chose fontina cheese for a mild flavor and soft and creamy texture that complements the salad perfectly. This is one ingredient that can easily be substituted with a different cheese without changing the salad too drastically. Mozzarella and muenster would be similar to fontina. You could also go for some different flavors – the tang of blue cheese or the saltiness of feta.

As fresh fruit, the apple and pear slices add some crispy juiciness to the mix. Dried cranberries are a pop of tart-sweet flavor that sit as almost a surprise present when uncovered in the salad. The prepared wheat berries add some more texture to the salad bringing chewiness with a light nutty flavor.

And speaking of nutty flavor, we’ll add in some toasted pecans for good measure.

Candied Bacon

Now let’s top off the autumn harvest salad with something special – candied bacon! Yes, you heard that right.

I made my own candied bacon recipe specifically for this salad. So of course I would highly recommend following that recipe for making this salad. What makes it great for this salad is the addition of cinnamon, nutmeg, and cloves with brown sugar for candying the bacon. This gives even more hints of the fall season, which really makes this the ultimate fall salad.

You can of course use a different candied bacon, and you could even use regular bacon. It will lose a little bit of the magic but still taste pretty good.

Serving Fall Harvest Salad

This salad is packed full enough that it could be a meal all on its own. But it could also be paired as a side with a different entree or accompanied with some sides of its own to round out a dinner.

Adding Some Sides to this Nutritious Fall Salad

I think this autumn harvest salad could pair perfectly with some kind of bread. Bake your own loaf or try my mom’s dinner rolls recipe or my pillowy softy puffy pitas. Bread is great with salads since it provides you a vehicle with which to sop up every last bit of remaining dressing. And of course, you will want to do that with this homemade apple cider dressing. Trust me.

You could also not go wrong with an additional side of tasty veggies. Roasted green beans, asparagus, or squash come to mind. Or try it with some home-fried pita and spanakopita dip. It is delicious.

A soup and salad combo is classic, so try this out with your favorite fall soup.

Using the Ultimate Fall Salad as a Side

As a fall-themed dish, this bed of mixed greens could be served with a lot of the other main dishes of the season. If you want to use this as an accompaniment, try any of the following:

• Thanksgiving Sage Roasted Turkey
• Rodda Family Three Cheese Lasagna
• Orange Maple Soy Glazed Salmon
• Dr Pepper and Pineapple Glazed Spiral Ham

With a few simple steps, you can create a delicious and nutritious fall salad in no time. Whether you’re having it as a side dish or the main entree, it is sure to please. Plus, the dressing adds just the right touch of sweetness and flavor to make it memorable. So, don’t miss out on this amazing autumn harvest salad!

How did yours turn out?

I’d love to hear when you try out this apple cider fall harvest salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Apple Cider Fall Harvest Salad

Recipe by Marc PetersonCourse: Salads, Main, SidesDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Total time

15

minutes

Tantalize your tastebuds with this delicious ultimate fall harvest apple cider cinnamon salad – a nutritious autumn treat!

Ingredients

• Apple Cider Dressing

• 1/2 cup extra virgin olive oil

• 1/4 cup apple cider

• 2 tablespoons apple cider vinegar

• 2 tablespoons honey

• 1 tablespoon fresh lemon juice

• 1 tablespoon diced shallot

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon lemon zest

• 1/4 teaspoon black pepper

• Fall Harvest Salad

• 4 packed cups spinach

• 4 packed cups arugula

• 1 apple, sliced

• 1 pear, sliced

• 2/3 cup whole toasted pecans

• 1/2 cup chopped candied bacon

• 1/2 cup shredded fontina cheese

• 1/3 cup prepared wheat berries

• 1/3 cup dried cranberries

• 1 batch of apple cider dressing (from above)

Directions

• Apple Cider Dressing
• Combine all dressing ingredients together in a small blender, food processor, or bottle/jar with a lid
• With a blender or food processor, pulse for three 5-second intervals until smooth; with a bottle or jar, shake vigorously until combined – note that the shallot will not be fully blended without using the blender or food processor
• Refrigerate until ready to serve, up to 5 days
• Fall Harvest Salad
• Wash and dry the spinach and arugula
• Roughly chop the spinach and arugula, slice the apple and pear, chop the candied bacon, and shred the fontina cheese
• In a large serving bowl gently toss together all of the ingredients except for the dressing
• Serve and top individual bowls with the dressing

Notes

• For convenience you may substitute regular bacon for the candied bacon, but do note that the addition of the candied bacon really kicks this salad up a notch
• Simply choose your favorite apple and pear varieties, all of them will be delightful
• As a side dish, this would be more like eight servings

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There’s no better way to celebrate the holiday season than with this delicious punch recipe. It’s packed with warming spices, sweet apple cider, cream, and ginger ale. This delicious and festive apple cider punch is perfect for a fall holiday party or any other occasion that calls for a spiced cider!

Party punches are pretty easy to make and very hard to mess up. Just toss a bunch of tasty drinks together and mix in a few things to put it all over the top. But if you’re wanting a drink that perfectly fits the season and mood, then look no further than the recipe below.

Unlike my Thanksgiving punch recipe, this one does not come from family tradition. Just a fun, new punch that I wanted to create because I love apple cider and all of the typical seasonal spices.

This festive cinnamon ginger apple cider punch is the perfect thing to serve to friends and family. It’s light and refreshing with a hint of spice. Here’s how to make a delicious drink perfect for Thanksgiving, holiday parties, Christmas, or just because.

The Apple Cider of It All

It’s the season for apples! And so, now is the time to make use of fresh, delicious apple cider. I absolutely love apple cider and can hardly get enough of it during the apple season.

And that’s really the inspiration behind this recipe. I really just needed an excuse to drink more apple cider. So, why not make an apple cider punch?

What’s the big difference between regular old apple juice and seasonal apple cider anyways?

The difference between apple juice and apple cider all comes down to the processing. Both start with pressing apples, but apple juice is then filtered and pasteurized for better shelf stability. Juice may also have preservatives or sugar added as well. Cider is unfiltered and unpasteurized.

This is why cider is typically only made available during the apple harvest season. It just doesn’t last as long and will relatively quickly ferment into apple cider vinegar or alcoholic cider. The sediment at the bottom of apple cider is a result of the lack of filtering but just needs a quick shake before serving.

This punch is a wonderful way to serve the traditional drink.

Apple Cider Punch Ingredients

As I said above, making a batch of apple cider punch isn’t difficult. All you need to do is mix together the ingredients in a large punch bowl or beverage server (at least 2 gallons…).

The idea behind apple cider punch is pretty simple. It’s a smooth, lightly carbonated spiced apple drink that’s meant to be enjoyed as a sipping beverage. It has a light sweetness, a little tartness, and a nice, crisp finish.

Though cider is also frequently served warm, I wanted a cold beverage for this punch. For a warmer fall drink, try my decadent homemade hot chocolate.

First and foremost, start with apple cider.

Find apple cider in stores from mid-September through November. Or, better yet, find a local orchard that sells fresh cider. If you can’t find it anywhere, then you can substitute apple juice if you really need to. It’ll just be a little less flavorful.

The other main ingredient in this punch is ginger ale. This will lend carbonation that helps lift the party punch up a bit.

Heavy cream completely changes the color and texture of the drink while cranberry juice adds a bit of tartness.

The final additions to the punch are an array of spices and flavorings. Included spices are nutmeg, cloves, cinnamon, ginger, and allspice. And for a bit more flavor, we add a bit of vanilla extract.

The mix of spices is the same that can be found in my spiced pumpkin pie recipe.

Mixing the Apple Cider Punch

The quick and dirty way to make a punch is just to mix everything together all at once. Which is serviceable, but can be improved.

The biggest pitfall in the full-dump method is losing carbonation quickly. So, I mix the punch together in sort of batches. Start by mixing just the heavy cream, spices, and vanilla extract. This provides a good base to begin mixing with everything else.

Then add in the cranberry juice and apple cider. Use a whisk or a good ladle to stir everything together as best as possible. The spices like to try and clump together, so thorough mixing is required.

Finally, add in the ginger ale and give it a quick stir. Be gentle during this mixing step to disturb the carbonation as little as possible.

On to the fun part of serving the punch.

Serving the Apple Cider Punch

This apple cider punch is a fun and easy drink for holiday parties. To take it to the next level, focus on having an interesting presentation and options for topping the drink.

You may want to have ice available for the drink to help keep it cold. I am not the biggest fan of ice. I think it waters down the flavors of the drink too much. But I know some people would rather have ice to chill.

I recommend serving the punch in a large pitcher with a ladle. The drink will separate over time. Just mix it back together. So having the drink in an open pitcher makes it possible to stir everything together as needed. A beverage server with a spout could also work but would be harder to stir. You will need a container with at least a 2-gallon capacity.

A pitcher can also be great for serving as it makes pouring the drink easy. However, be aware that most pitchers would not have a very large capacity, so you’d end up having to refill it.

When it comes to serving apple cider punch, you can also go with something simple. But here are some options if you want to fancy it up:

• Top the drink with homemade whipped cream
• Colored sugars for glass rims
• Sprinkle the top with nutmeg
• Use cinnamon sticks, star anise, whole cloves, cranberries, or apple slices to garnish the punch bowl

When serving, be careful when pouring the liquid. Make sure that you pour slowly so that it doesn’t splash or run down the outside of the glass.

How to Store the Punch

This recipe makes a huge batch of punch. Which is great, but it can also mean that you have some left over after your gathering or holiday party is over.

First of all, you should always keep your punch in the fridge when it isn’t being served.

Once your punch is made, keep it cool as best as possible. You may be able to surround your punch bowl or serving container with ice.

Storing punch can be tricky. The carbonation will typically end up going flat overnight, depending on how you store it. Store the punch in the fridge for up to a week. Maybe have a little extra ginger ale on hand to pour into any leftovers to help revive it a bit.

In the end, this recipe is really quick to make. And, it’s fun to serve. So, if you want to make your party a success, consider serving this festive cinnamon ginger apple cider punch. It’s a delicious, refreshing drink that you’ll love!

How did yours turn out?

I’d love to hear when you try out this apple cider punch! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Festive Cinnamon Ginger Apple Cider Punch

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

This festive apple cider punch is a great fall and winter drink recipe that’s perfect for the holidays with warm spices and smooth flavor.

Ingredients

• 1 gallon apple cider

• 2 liters ginger ale

• 2 cups cranberry juice

• 2 cups heavy cream

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon vanilla extract

Directions

• In a large punch bowl or beverage server, whisk together the cream, cinnamon, cloves, allspice, ginger, nutmeg, and vanilla
• Add in the cranberry juice and apple cider and mix everything together until the spices have fully mixed in
• Pour in the ginger ale and give it a gentle mix so everything is combined
• Top the drink as desired and serve

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The post Festive Cinnamon Ginger Apple Cider Punch Recipe appeared first on Do You Roux?.

It’s fall again, when pecans and apples start showing up in our local grocery stores and farmer’s markets. To celebrate, I decided to create this delectable salad and dressing. This is a simple recipe that uses the best flavors of the fall season. So get to making this pecan and apple salad.

This salad has all the flavors of fall, including sweet pecans, tangy apples, and a maple-sweet, creamy dressing that makes this dish a real showstopper!

The combination of crunchiness from the nuts and softness from the apple is divine. However, I wanted to give it a twist and add a creamy mustard maple dressing. It turned out beautifully! The tart flavor of the dressing goes perfectly with the sweet, juicy apple slices. The creaminess and tang from the dressing adds another dimension to the salad.

I hope you enjoy this recipe as much as I did.

A Perfect Fall or Thanksgiving Salad

If you’re looking for healthier options this holiday season, then you might be interested in this salad.

I’ve made a few Thanksgiving-focused recipes on the site before like family Thanksgiving punch, Thanksgiving sage roasted turkey, and my simple turkey gravy. But this one is focused less on the holiday itself and more on the general fall season.

The goal was to use fall ingredients to make a tasty salad that took full advantage of the flavors that are most associated with the season.

This fall salad uses apples, pears, pecans, feta, pomegranates, and dried cranberries. These sit atop the bed of fresh greens. And then the dressing brings in a warm mustard flavor that is tempered with the addition of maple to sweeten it up.

The dressing adds a touch of sweetness with a nice, warm tang. The dried cranberries add a nice bit of color and texture. And they pair well with the dressing, making for a nice, tart, and colorful salad.

Make the Creamy Mustard Maple Dressing

Typically, my first step in prepping a salad is getting the dressing made.

I want the dressing prepped and chilling so its flavors will have more time to meld together and it’ll be ready to go when the rest of the salad is prepped.

For this salad, the warmth of a honey-mustard dressing was appealing. But to make it more fall-themed, I chose to sub the honey with maple syrup. And then for even more added warmth I included some typical fall spices.

The dressing is my favorite part of this recipe. It is so creamy and flavorful. I think a big reason why I enjoy it so much is because I made it myself. And making homemade salad dressings is actually quite easy.

The dressing for this salad is a vinaigrette at its core. As a vinaigrette, this has two main ingredients. Vinegar and oil. Then we dress it up with other items to add flavor.

Our flavor mainly comes from the mustard, maple, cinnamon, and cloves.

Using a blender or food processor makes this a super easy recipe. Just toss everything in and blend it together. Try to pulse it so that you don’t run it too long and overheat anything. If you don’t have either of those tools, then finely chop everything and whisk it all together in a bowl.

It’s a combination of ingredients that all come together well. The dressing can be used for a variety of dishes and for many different occasions. So don’t feel like you are limited to using this dressing on just this apple and pecan salad.

Prep the Pecan and Apple Salad

Luckily, prepping most salads is pretty easy. Take everything out, chop or slice what you need to and you’re basically prepped.

This one takes a little bit more effort, but only due to the inclusion of one ingredient that people are probably less familiar with – the pomegranate.

With the dressing made, get out the apple, pear, and pomegranate. Wash all of the fruit and then cut the apple and pear into slices.

For the pomegranate, you’ll want to slice it in half. Take one half in a hand and then hit it on the back over a bowl with a spatula or wooden spoon. This will help dislodge most of the seeds. You may then need to fish the more stubborn ones out. See this guide for more details on getting pomegranate seeds out.

Once you have the dressing made, the fruit chopped, and the pomegranate seeds out, we’re ready to go.

Assemble the Pecan and Apple Salad

This delicious pecan and apple salad is almost ready to serve to your family. But there are a few different options for serving this salad.

Start with a large salad bowl and add the mixed greens to it.

Now, decide whether you’d like to mix everything together or leave everything in individual bowls so people can build their own salads.

For mixing it all together, there are also two options: with or without dressing. Including the dressing will make it easy and quick to serve, but it will mean that there can be no leftovers because the lettuce greens will wilt badly after just a few hours in the dressing.

If you plan on serving this for a group, then you might want to consider putting the toppings in individual bowls. This way, everyone can choose what goes into their own salad. On the plus side, this method is quite useful if there are individuals with allergies or sensitivities. Because they can simply avoid toppings as needed.

The pecan and apple salad is a great combination. It’s crunchy, sweet, and tangy.

What to Serve with the Pecan and Apple Salad

This pecan and apple salad can be a meal on its own or used as a great addition to the main course. The combination of fall produce with the mustard maple dressing is just mouthwatering.

The fresh ingredients make this salad vibrant. If you’re planning on serving this salad at your next holiday party, then you’ll want to buy some decorative dishes and bowls. You can also get creative by using different kinds of fruits, vegetables, or nuts.

You can upgrade this dish with some grilled chicken, crispy crumbled bacon, or roasted (or leftover) turkey to add some more protein. Serve some dinner rolls on the side and then use them to mop up all of the leftover salad dressing so not one drop is wasted.

In the end, this is really just a salad, so you could serve it as a side with almost anything. But it really works well with other fall and winter flavors or dishes.

Try using some candied nuts like my candied walnuts or cinnamon-candied sliced almonds to add even sweeter notes to the salad.

The pecan and apple salad is a great addition to your fall or winter table, no matter how you serve it up.

How did yours turn out?

I’d love to hear when you try this salad and dressing combo! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Pecan and Apple Salad with Creamy Mustard Maple Dressing

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

This pecan and apple salad is a great dish for any fall or winter dinner! It’s full of flavor and is a delicious way to enjoy fall flavors.

Ingredients

• Creamy Mustard Maple Dressing

• 3/4 cup olive oil

• 1/4 cup maple syrup

• 1/4 cup white wine vinegar

• 2 tablespoons stone ground mustard

• 1 small shallot

• 1 clove garlic

• 1/4 tsp ground cinnamon

• 1/8 tsp ground cloves

• 1/8 tsp kosher salt

• 1/8 tsp ground black pepper

• Pecan and Apple Salad

• 1/2 cup pecans

• 1/2 cup dried cranberries

• 1/2 cup crumbled feta cheese

• 1 pomegranate

• 1 large apple

• 1 large pear

• 8 cups of 50/50 spinach and spring mix lettuce

Directions

• Creamy Mustard Maple Dressing
• Blend together all of the dressing ingredients in a blender or food processor, pulsing for 10 seconds at a time until smooth
• Store the dressing in an airtight container in the fridge until ready to use, stores for up to 2 weeks
• Pecan and Apple Salad
• Wash and slice the apple and pear, cut the pomegranate in half and remove the seeds by hitting each uncut side of the pomegranate over a bowl until the seeds fall out
• Mix together the spinach and spring mix in a large bowl
• Top the greens with the pecans, cranberries, feta, pomegranate seeds, apple slices, and pear slices
• Drizzle with the creamy mustard maple dressing from above and serve

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The ubiquitous flavor of pumpkin spice is now synonymous with the season changing to fall. But that isn’t the only flavor to enjoy.

From mouthwatering maple to ambrosial apples, there is something here for everyone. But, which flavors are really worth our time during autumn and the spooky season? I have taken it upon myself to review 10 fall flavors and let you know which are worthwhile.

So, now on to the totally not subjective and absolutely set-in-stone fall flavors tier list.

Pumpkin Spice – F Tier

Let’s get this out of the way, I’m not a fan of pumpkin spice. Not because I think it’s too ‘basic’ or that the flavor itself isn’t tasty but on principle alone. Pumpkin spice is not its own spice. So it must be F-tier.

It originates from all of the spices that make up a pumpkin pie.

Pumpkin spice has long since been synonymous with fall because of the far-reaching pumpkin spice latte (a PSL for short…) made famous by Starbucks.

In fact, the spice you usually buy at the grocery store is just an imitation of the true flavors that make pumpkin pie. The spice contains cinnamon, ginger, nutmeg, cloves, and allspice.

So instead of buying a pre-made spice, why don’t you try making your own? You can easily combine these five basic spices into a delicious mixture that will remind you of pumpkin pies and other autumn treats.

And even though this is the worst of the fall flavors, you can enjoy it in these recipes (though only one calls for pre-made pumpkin spice mix):

• Easy Brown Sugar Pumpkin Spice Butter
• Pumpkin Spice Cupcakes
• Pumpkin Spice Syrup

Cloves – A- Tier

I have a confession. I’ve got a soft spot for cloves. For me, I think it was love at first smell.

So I may be biased but I definitely think cloves are A-tier. But because I can be reasonable and recognize others might not enjoy the flavor as much, I’ll knock it down to an A- for fall flavors.

Some may find the flavor and smell of cloves overwhelming. I don’t know how. I would like to wrap myself in a blanket of cloves for the whole fall and winter season.

Unfortunately, it is a bit difficult finding recipes that feature cloves. And I’m sad to say I haven’t made a recipe for this site yet to use cloves as the star. Though my clove ratios in all pumpkin pie spice creations are skewed much higher than most.

So try the following clove recipes:

• Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon
• Apple Butter with Cinnamon and Cloves
• Honey Baked Ham With Cloves

Cranberry – D Tier

I’ve long had a grudge against cranberries.

I’ve never really loved their flavor and found them a bit sour for my taste. I must admit that I do have a real bad sweet tooth. But, my issue with them started when they just started being used in everything.

Maybe it was cheaper to include cranberries or their juice in things, but it just took over. It may be a kind of smart cooking technique to use this fall flavor to cut the sweetness of other foods. But I just won’t stand for it.

Though I have to say that craisins – dried cranberries – make for pretty good salad toppings. That’s the saving grace that secures them a D instead of an F rating.

If you’re more into cranberries than I am, try these creations:

• Cranberry Orange Bread
• Fresh Cranberry Bars with Oat Crumble Topping
• Cranberry Coulis Recipe

Maple – A Tier

Maple syrup is one of my favorite things to cook with. Not only does it taste great, but it can be used to make delicious treats. Maple syrup can be used in place of sugar or honey.

You’ll want to get real maple syrup, rather than any kind of imitation. There are a bunch of different grades of maple syrup and whatnot, but I can’t be bothered to get into all of that right now.

Because it is a natural product, maple syrups can vary widely depending on a whole lot of environmental and processing factors. But I think that lends a bit of uniqueness when looking at different

Its sweet, slightly spicy, and vanilla flavor profile along with its wide versatility give maple syrup an A rating.

If you’re looking to add maple flavor to your life, here’s how to get started:

• Delicious Orange Maple Soy Glazed Salmon
• Maple Cinnamon Roasted Chickpeas
• Maple-Glazed City Ham

Pumpkin – D Tier

Pumpkins are a symbol of the season. If you think of fall you’ll likely think of leaves changing colors and pumpkins.

But just because something is iconic doesn’t mean it is the best. Just like with pumpkin spice, we have to keep it real.

Most things that use pumpkin call for canned pumpkin. That’s because it can be annoying to cook and prepare your own pumpkin. Plus, the typical pumpkin you think of for carving up and decorating is not the best for eating. Those varieties are much smaller.

Plus, most recipes with pumpkin really feature other more powerful flavors that overshadow the gourd itself, so how good can it really be? Just look for butternut squash recipes instead cause they’ll probably be better.

When it comes down to it, pumpkin tends to make a better decoration than it does a flavor. So it’ll rank D-tier on our fall flavors list.

Put your canned pumpkin to good use in these recipes:

• Fall Spiced Pumpkin Pie
• Super Simple Pumpkin Chocolate Chip Muffins
• Pumpkin Risotto

Cinnamon – A+ Tier

Cinnamon is one of the most popular spices in the world. Its warm, woody, slightly sweet flavor and amazing fragrance make it one of the best.

Many many fall recipes call for the addition of cinnamon. It definitely seems to be the most widely used spice from the list of those that make up the warm spices of pumpkin pie spice.

With its delicious flavor and wide usability, cinnamon deserves an A+ rating.

Here are some cinnamon-centric recipes:

• Simple Cinnamon Candied Sliced Almonds
• Cinnamon Roll Pancakes
• Savory Cinnamon Shoulder Roast

Ginger – C Tier

Okay, ginger itself is better than C-tier. But I’m out here judging everything as fall flavors. And I haven’t ever really associated ginger with just the fall. It is a year-round kind of spice that is used widely in many dishes.

Warm, peppery, with some heat and zest, use ginger when you’re looking to add that extra kick to a dish. Whether fresh or ground, it can add a whole layer of complexity to food.

Because ginger is just not quite associated with fall, I had to rate it lower than it really deserves.

Get your ginger fix with any of these:

• Glazed Carrots with Honey and Ginger
• Simple Candied Ginger
• Ginger Broccoli Stir Fry

Pecan – A Tier

Pecans are nuts that grow on trees. If you have a tree in your yard, you might be able to get some pecans from time to time. However, most people buy them at the store.

If you love pecans, then you should definitely add them to your diet. You can eat the raw seeds straight from the shell, but you can also bake them into cookies. This is one of the best ways to enjoy the flavor.

You can also use pecans as an ingredient in many different recipes. Ground, chopped, whole,

Here are some recipes for enjoying this nutty treat:

• Pecan Crusted Chicken
• Double-Chocolate Pecan Pie
• Butter Pecan Fudge

Nutmeg – C Tier

I mostly think of nutmeg as a finishing garnish. It is difficult to find recipes with nutmeg as a featured ingredient.

Especially associated with eggnog (which is a trash drink… don’t get me started), it is somewhat comparable to cloves but with a nutty, woody flavor.

I’ll admit that I’ve never grated any fresh, just used a prepackaged spice. So maybe that would improve its ranking for me. But until then, nutmeg gets a grade of C compared to all fall flavors.

Try this warm spice in any of these recipes:

• Ultimate Jerk Seasoning
• Silky Smooth Roasted Butternut Squash Soup
• Seasoned Breaded Chicken

Apple – S Tier

Apple is one of the most popular fruits around the world. From applesauce to apple pie, this fruit is delicious. If you want a snack that can help you keep your energy levels high, then you should consider apples.

They are so completely versatile. Eat it straight. Bake it. Chop it. Slice it. Juice it. Top a salad. Blend it up into applesauce. Add it to pies and desserts galore.

Plus, there are like a million different varieties of apples that all have a slightly different taste. So there’s bound to be a variety for everyone.

Because fall is when apples naturally ripen, this is when they are at their peak. Especially if you can find a pick-your-own orchard near you for those super-fresh and ripe apples. Also, you need apples to make both apple juice and apple cider. Which are both top-tier drinks in their own right.

For all these reasons, apples get the highest rating possible when ranking the fall flavors – S-tier.

So, don’t let

• The Best Apple Pie
• Excellent Fall Apple Crisp
• Homemade Applesauce Recipe

The post Fall Flavors Tier List | 5 A+ Flavors, 5 C- Flavors appeared first on Do You Roux?.

I know it is only just barely April, but I’m kind of already looking forward to summer. This kiwi mango smoothie recipe makes a refreshing drink that you can enjoy any time of day to add a bit of summer flair to your life.

The tropical essence of mangoes, kiwis, and pineapple all bring some bright fruity flavor to this drink. And all that happy tropical partying in your cup is a blast of summer. Blend it up in a cool beverage and it is *chef’s kiss*.

I love love love mango but hate dealing with the pits. And so, I go hard on the frozen mango. Which works perfectly in a smoothie where it’s all blended together. Just check out my orange creamsicle smoothie for a blended drink that hides some mango within.

You have to have flavors that complement each other well in a smoothie. And that is what this fruit combo brings.

This delicious smoothie has just the right amount of sweetness. Smooth and creamy, it’s the perfect way to get your morning started with a bit of sunshine.

Kiwi Mango Smoothie Ingredients

A smoothie is a wonderful treat, and there are basically infinite combinations available. With kiwi, mango, and a few other key ingredients, we can make this tasty, healthy drink.

There are many smoothie recipes out there, but this recipe is unique in its simplicity. This green smoothie recipe uses three main ingredients. A blend of mangoes, pineapple, and kiwis lend the bulk of the flavor.

You can find frozen mangoes and frozen pineapple at most grocery stores – though I’ve had a tough time finding frozen pineapple in stock lately. It’s been difficult to find for making this recipe or my pina colada.

Kiwi and spinach give the green to this green kiwi mango smoothie recipe. Spinach is smoothies does some heavy lifting for both the nutrients and color in the drink. But it does the perfect job of staying hidden in the background with basically no taste change at all when added.

For the milk in the recipe, I used 1% dairy that I usually have on hand as my go-to gallon of milk. But you can easily substitute whatever dairy you prefer to use and it shouldn’t change the flavor much.

Smoothie Prep

This recipe uses frozen mangoes and pineapple. Make sure that you use some frozen fruit. This helps make smoothie prep easier and it also lends iciness to the drink. If you use fresh fruit, you’ll end up with a smoothie that’s more watery. You can use frozen fruit straight from the freezer. It’s ready to use right away.

You’ll also want a powerful blender on hand to make sure that you get things perfectly smooth. I love my Vitamix, and it just seems to pulverize anything I throw at it.

Prep your ingredients. Before you begin to make the smoothie, it’s a good idea to get everything out and ready to go. Then get out your blender and start filling the container with all of our fruity goodness.

Finally, you’ll need to measure out the smoothie ingredients you’ll need or you can always just eyeball it like I tend to do. Then dump them in the blender and turn it up.

I typically layer everything in the blender in a specific order. Liquids first, then any fresh fruits and vegetables, and then finish it with frozen fruits and ice. This seems to help everything blend easier with fewer air pockets around the blades.

Serving Your Kiwi Mango Smoothie

Once you’ve made the smoothie, it’s time to enjoy it.

I recommend drinking the smoothie right away. The longer you wait, the more it will begin to melt. You can put the smoothie into the freezer to save it for later, but it will freeze and lose the consistency of a fresh drink.

You can also garnish the smoothie with some cut fruit as a bit of decoration. Let’s face it – we’re kind of used to fruity drinks being dressed up and presented in a pretty glass.

So bust out your finest glassware and get to drinking your summer flavors straight from a cup.

How did yours turn out?

I’d love to hear when you try out this kiwi mango smoothie recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Green Kiwi Mango Smoothie

Recipe by Marc PetersonCourse: Breakfast, DrinksDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

A quick and easy green kiwi mango smoothie recipe that you can make in under 5 minutes for a tropically-charged drink.

Ingredients

• 3 kiwi fruits

• 1 large apple

• 1 cup milk

• 1 cup packed spinach

• 1/2 an orange

• 1 cup frozen pineapple

• 1 cup frozen mango

Directions

• Add all of the ingredients to a blender in the order listed
• Blend until smooth, then pour and serve

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The post Quick and Easy Green Kiwi Mango Smoothie Recipe appeared first on Do You Roux?.

Are you looking for a simple and quick way to make a rotisserie chicken salad? Well, then this is the place for you! We have found the best way to make a rotisserie chicken salad and are sharing it with you here.

This is an easy recipe using only simple ingredients, that will have your family begging for more. In just 20 minutes you will be able to have a great meal with very little effort.

Like pumpkin chocolate chip muffins, Rice Krispie treats, fry bread scones, and cream cheese dill dip, this recipe is one that my wife usually makes. So I had to turn to her for the actual recipe and method. Now I have learned for myself – and it actually is quite easy.

On this blog, I’ll spill all of her secrets on how to make a tasty rotisserie chicken salad. You’ll learn how to add flavor and enhance your salad with the best ingredients possible.

Why Use Rotisserie Chicken?

Chicken salad is tasty. But what about when you don’t have the time to cook your own chicken? Or, maybe you forgot to get the frozen chicken breast into the crockpot in time to have it ready for lunch or dinner.

That’s where rotisserie chicken comes in.

All you need to do is buy a rotisserie chicken from the grocery store and you are ready to go. Pull the meat off of the rotisserie and then chop or shred it and you’ll have more than enough to make this recipe.

You can take the store-bought rotisserie chicken and add in your favorite ingredients to make a tasty chicken salad. This way, you don’t have to worry about the time and effort of cooking your own. It is so much more convenient.

Using a pre-cooked rotisserie chicken speeds up the process and makes sure that the chicken itself isn’t bland and tasteless. Because I think sometimes that is how people perceive chicken. But it doesn’t have to be so bland!

Note that you can make your own rotisserie chicken, smoked whole chicken, or really use any other chopped or shredded chicken to make this salad.

Ingredients and How to Make Chicken Salad

You want to start with a few main items but then add on other ingredients that you like.

Most people find it pretty easy to make. The salad is a combination of chopped-up chicken, vegetables, fruits, eggs, nuts, and a dressing of sorts. The dressing is typically made of mayonnaise with a little added salt and pepper.

Chicken salad is one of those dishes that you can’t really make wrong as long as you include the main ingredients. It is kind of like my guacamole recipe in that there are a few core ingredients, and then just throw in any of the add-ins that you’d like. Make sure you include chicken, celery, and all of the dressing ingredients. The rest is up to you.

In the recipe, I include the ingredients that I always use for the recipe. But there are a few more optional ingredients that you can add depending on how you are feeling. Once again, you can mix and match to your heart’s content:

• Lemon juice
• Bacon
• Parsley
• Sour cream
• Cucumber
• Roasted peppers
• Green onion
• Avocado
• Tomato
• Almond Slivers

Tips on How to Make it a Success

So, how do you make chicken salad successfully?

It’s always about balance.

The flavor combinations must be right. The ratios of ingredients must be right. There must be just enough dressing, but not too much. I think this recipe provides the right balance.

Then, make sure you have quality, fresh ingredients. Better ingredients will always lead to a better final meal.

In conclusion, this is the best chicken salad recipe I have tried. I really love this dish because it uses the rotisserie chicken for its flavor and meat, and adds in other ingredients for a variety of tastes and textures.

This is a great recipe to make at home for the family. But it’s also perfect to bring to potlucks and parties for serving a crowd. It’s quick, it’s easy, and it tastes delicious.

Use the recipe below to make this rotisserie chicken salad at home today.

How did yours turn out?

I’d love to hear when you try making rotisserie chicken salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Rotisserie Chicken Salad

Recipe by Marc PetersonCourse: Lunch, SidesDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

Making chicken salad at home is surprisingly simple. Quickly toss together this rotisserie chicken salad and stuff it in a croissant for the best lunch sandwich.

Ingredients

• 3/4 cup mayonnaise

• 1 tablespoon minced onion

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3 1/2 cups rotisserie chicken, shredded

• 1 1/2 cups apples, chopped

• 1 1/2 cups grapes, sliced

• 1 1/2 cups cashews

• 1 1/2 cups celery, sliced

• 3-4 hard-boiled eggs, chopped

Directions

• Chop, shred, mince, slice, and gather all of the ingredients together
• In a large bowl, mix together the mayonnaise, onion, garlic, salt, and pepper to make the dressing
• Add in all remaining ingredients and mix thoroughly so that everything is evenly distributed
• Serve the rotisserie chicken salad on sliced croissants, bread, or as a side dish

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The post The Best Way To Make A Rotisserie Chicken Salad appeared first on Do You Roux?.

It is sort of almost starting to be that time of year. Fall. The weather begins to cool off from the summer highs, and certain fall flavors come in full force. Though it is most often associated with pumpkin spice and pumpkin pies, it is also the time when apples are truly in season. So what better time to make a fall apple crisp?

I originally bought these apples to make an apple pie for the site. But then I realized that I had already made and published my apple pie recipe in March in honor of Pi Day (March 14th). So, after coming to terms with how poor my memory is, I tried to think of something else I could make with the huge haul of apples I brought home from the store.

Apple crisp quickly came to mind because it is similar to apple pie. Almost like a pie without the crust and with a crumbly oat topping instead. Buttery, cinnamony, and delicious.

So bust out all your apples and get ready to have this as dessert, or breakfast, or whenever you need a warm, comforting treat.

All About the Apples

Clearly, apples are an important part of an apple crisp. So it is important to decide which ones you should use for this recipe. We’ll be mixing the apples with sugar, spices, flour, and flavorings to make the filling for the crisp.

It is best to use a crisp apple that is less prone to going mushy and falling apart in the heat of the oven. There are a lot of varieties that fit the bill. So then, it is important to think of flavor and your own personal preferences.

This list from The Kitchn gives a list of the 5 best apples for baking.

My favorite variety of apples for baking is the Honeycrisp apple. Its given name perfectly describes the apple. It is a sweet, juicy, and crispy apple that will keep its shape and have a whole lot of flavor. They are also relatively easy to find in the average grocery store, so you won’t have to hunt around for a specific variety.

Though Granny Smith has long been the usual apple for baking, I think they are a bit tart for my liking. If you like a more tart dessert to a sweeter one, then give those a try.

Or choose another variety that you prefer.

Topping Your Apple Crisp

Making the dish is actually quite simple. Mix together the topping and set it aside. Mix together the apple filling and then put it in the baking dish. Top it with the mixed topping and throw it in the oven until it is cooked through.

Well, maybe don’t throw it.

But after it comes out of the oven, you should probably let it cool for about 5 minutes. So nobody burns their mouth. Cause that’s never happened to me.

But once you are ready to serve it, you can have it as is or you can top it. I recommend topping it with any (or all) of the following:

• Salted Caramel Sauce
• Whipped Cream
• Berry Syrup
• Ice Cream
• Half and Half or Heavy Cream
• Butterscotch Sauce

So mix it, bake it, top it, and serve your homemade apple crisp whenever you need some fall flavors in your life.

Excellent Fall Apple Crisp

Recipe by Marc PetersonCourse: Dessert, BreakfastDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Apples covered in autumn flavors of cinnamon, nutmeg, and cloves then topped with a crumbly sweet oat topping make a delicious apple crisp

Ingredients

• Oat Topping

• 1 cup old-fashioned whole oats

• 3/4 cup all-purpose flour

• 3/4 cup brown sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• Apple Filling

• 6 to 7 large apples (see variety choosing above)

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• 1/2 cup brown sugar

• 1/4 cup all-purpose flour

• 2 teaspoons cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

Directions

• Oat Topping
• Preheat the oven to 375°F (190°C) and grease a 9″ x 13″ baking dish with butter
• In a medium-sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt until thoroughly mixed
• Add the butter to the mixing bowl and cut it into the dry ingredients with a fork or pastry cutter until the butter is pea-sized or smaller
• Set the mixed topping aside for later
• Apple Filling
• Cut the apples into thin slices and put them into a large mixing bowl
• Add the vanilla extract and lemon juice to the bowl with the apples and mix it around to thoroughly cover
• Sprinkle the brown sugar, flour, cinnamon, cloves, and nutmeg over the apples and stir again until combined
• Layer the apple mixture evenly in the bottom of the baking dish
• Spread the oat topping over the top of the apples until they are fully covered
• Place the dish in the oven and cook for 40 to 50 minutes, until the top is golden and you can hear the bubbling of the apple filling
• Remove it from the oven and let rest for at least 5 minutes to cool

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The post Excellent Fall Apple Crisp Recipe appeared first on Do You Roux?.

While living in Texas we invited our friends over for dinner. I was making my chicken pot pie and we asked them to bring a side or salad. When they showed up for dinner, they had brought quite a large salad. We tossed the salad together and had it on the side with the pot pie. It was delicious. And it became the basis for this apple walnut spring mix salad.

About halfway through the meal, we learned that one of our friends had never had a pot pie that she liked. And so the salad was really brought to be a backup meal for her. Fortunately, she did enjoy the pot pie (at least that’s what she said…) but we also thoroughly enjoyed the salad.

I haven’t always been the biggest fan of salads, but I was on board with this one. My wife especially enjoys it, this is one of her favorites.

I love how food can be all about sharing and enjoying together. And in my house when we request or talk about this salad, we just call it the Hansen salad. Cause that’s who shared it with us.

But I don’t know if that is a descriptive enough name for the site, so apple walnut spring mix salad it is.

Spring Mix Salad

This salad comes together quickly and is assembled by just tossing everything together. Just make sure that you start out with washed and prepared greens that are ready to eat.

Only the bacon needs to be cooked beforehand. And a bunch of the ingredients must be chopped. But other than that it is a cinch to make.

Optionally, you can set all of the toppings out in bowls separate from the greens. That way, people can assemble their own plates according to their tastes and any dietary restrictions. This is especially helpful if you are having a large group together with this salad.

For the dressing, I highly recommend a salad dressing shaker or a mason jar with a lid. The salad dressing likes to separate and a good, vigorous shaking together will help it stay emulsified long enough to serve. Stirring the dressing together is not as effective.

You can make the dressing ahead of time if desired. It will keep in the fridge for 2 to 4 weeks. Technically it could also be stored on the counter since all of the ingredients are shelf-stable. But that feels weird once you’ve mixed it up.

Salad Remix

There’s always an opportunity in cooking for changes and alterations in recipes. It’s the fun spice of life that makes cooking interesting in my opinion.

I think originally whenever our friends brought this salad over, the greens were all baby spinach. I like a little more variety to the greens, so I made it a spring mix salad. Spring mix includes a whole combination of greens and lettuces for different flavors and textures. But you could always try substituting with straight baby spinach, or whatever other greens you happen to have on hand.

Mixing up all of the other ingredients can be a fun adventure as well.

For the nuts, replace the walnuts with pecans or almonds. For the cheese, substitute the feta with another creamy variety like crumbled goat or gorgonzola. Toss in some blueberries or other fruit to add another dimension.

However you like it, make it your own. And enjoy this salad as either your next main dish or as the best side salad you’ve ever tasted.

Apple Walnut Spring Mix Salad

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

Creamy feta and avocado combine with crisp apple, bacon, and walnuts with a delightfully acidic dressing in this perfect spring mix salad

Ingredients

• Dressing

• 1/2 cup extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon sugar

• 3 tablespoons white vinegar

• 1 tablespoon red wine vinegar

• 1/2 teaspoon red pepper flakes

• Salad

• 6 cups washed spring mix greens

• 3 to 4 strips cooked bacon

• 1/2 cup chopped red onion

• 1 large avocado

• 1 large apple

• 1/2 cup chopped walnuts

• 1/3 cup craisins

• 1/2 cup crumbled feta cheese

• 1/2 cup prepared dressing

Directions

• Dressing
• Combine all dressing ingredients in a container with a lid
• Vigorously shake the container until the dressing is thoroughly combined
• Store the dressing in the fridge until ready to use, shaking to combine again just before serving
• Salad
• Crumble the cooked bacon
• Chop the red onion, avocado, apple, and walnuts into 1/4-inch to 1/2-inch pieces
• Add the spring mix greens to a large bowl
• Top the greens with crumbled bacon, chopped red onion, chopped avocado, chopped apple, chopped walnuts, craisins, and feta cheese
• Toss the salad together with tongs
• Serve into bowls and top with salad dressing

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The post Easy Apple Walnut Spring Mix Salad Recipe appeared first on Do You Roux?.