Four Berry Spinach Salad

1 Tbsp. canola oil

1 Tbsp. orange juice

1 Tbsp. red wine vinegar

1 Tbsp. balsamic vinegar

1 Tbsp. water

2 tsp. lemon juice

½ tsp. sugar

½ tsp. poppy seeds

½ tsp. ground allspice

Dash ground cinnamon

4 cups fresh baby spinach

½ cup each fresh raspberries, blueberries, blackberries and sliced strawberries

2 tsp. chopped walnuts, toasted

In a small bowl, whisk the first 10 ingredients until blended. In a medium bowl, combine spinach and berries. Drizzle with dressing and sprinkle with walnuts; toss to coat.

Total time: 15 minutes. Makes: 4 servings.

Granny’s Apple Scalloped Potatoes

1 medium Granny Smith apple, peeled and thinly sliced

1 tsp. sugar

1 tsp. lemon juice

2 Tbsp. butter

½ cup sliced sweet onion

4 medium red potatoes (about 1 pound), thinly sliced

¾ cup plus 2 Tbsp. shredded Parmesan cheese, divided

½ cup heavy whipping cream

½ tsp. minced fresh thyme or ¼ tsp. dried thyme

¼ tsp. salt

¼ tsp. pepper

4 bacon strips, cooked and crumbled

Chopped fresh parsley, optional

Preheat oven to 350°. In a small bowl, combine apple slices, sugar and lemon juice; toss to coat. Set aside. In an 8- or 9-inch cast iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 5 minutes. Remove from the heat.

Alternately arrange potato and apple slices in a single layer in same skillet. Combine ¾ cup Parmesan cheese, cream, thyme, salt and pepper; pour over top.

Bake, uncovered 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Prep time: 25 minutes. Bake time: 55 minutes + standing Makes: 4 servings.