Michael Symon's Apple and Celery Root Salad

This is one of those recipes that surprised me.  It sounded pretty good, and Michael Symon recommended it with pork, so when I made some porchetta, I decided to have this on the side.  I found it in Michael Symon's Carnivore cookbook.  It is such a great complement to rich ham/pork, and very easy to put together.  I bet it would be even easier if one had a mandolin, which I don't, because the most time-consuming part was the chopping.  This made eight servings, and each serving was 161 calories.  This also still tasted great the next day, so we could have it as leftovers with our pork.  Anyway, here's what to do:

2 Granny Smith apples
1 celery root, peeled and cored
1/4 c cider vinegar
salt
1 shallot, minced
2 T whole grain garlic mustard
1/2 c olive oil
2 T chopped fresh tarragon
1 c baby spinach

Slice the apples and celery root into thin match sticks.  Toss with the vinegar and a large pinch of salt.  Mix together the shallot and a large pinch of salt in a small bowl.  Whisk in the mustard, olive oil, and tarragon.  Pour the dressing over the apple mixture and toss to combine.  Let the mixture sit for about 20 minutes.  When ready to serve, add in the spinach.

Pumpkin Apple Spice Muffins

These were a really good, easy muffin.  We liked it, and Jonah helped me make them by banging measuring spoons and cups together while I made them :).  I found the recipe here, and am glad we tried these.  I love me some pumpkin, so I'm glad they turned out well.  Noah and I gave them a 9, and Owen gave them a 7 because he didn't like the apple chunks.  He said otherwise they would've been a 9.  I followed the recipe exactly, so here it is from the tastykitchen.com website.
1-⅔ cup All-purpose Flour
1 cup Sugar
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Baking Soda
¼ teaspoons Salt
¼ teaspoons Baking Powder
1 cup Pureed Pumpkin
½ cups Butter, Melted
2 whole Large Eggs, Lightly Beaten
1 whole Granny Smith Apple, Peeled, Cored, And Finely Chopped
* * * * * *
FOR PUMPKIN SUGAR CRUST:
3 Tablespoons Sugar
1 teaspoon Pumpkin Pie Spice

Combine first 6 ingredients in a large bowl. Make a well in the center of the mixture. Combine pumpkin, butter, and eggs in another bowl and add to the dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full.
Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Cool on wire racks.

These were super simple and they turned out well.  I only got 20 out of the recipe, rather than the 24 the recipe said, and so each muffin was 141 calories.