Fall - Extra Helpings

14 Apple Varieties to Fall in Love With

Different Types of Apples — A fall bounty

Apples are synonymous with fall. Every September, grocery store aisles fill up with dozens of apple varieties. These are some of the types of apples you’ll find this year, what to expect, and the best ways to use them.

Honeycrisp

In the past few years, Honeycrisp apples have skyrocketed in popularity. Their crisp white flesh and mild sweetness makes them perfect for eating raw, either whole or sliced and added to salads. Honeycrisp apple season ranges from late August to mid September.

Fuji

Fujis are a light pinkish red apple with yellow flesh. This variety was developed at a research center in Fujisaki, Aomori, Japan, and that’s how they got their name. These typically large apples can remain fresh for up to a year. They’re perfect for making sauce or salads. Fuji apples are also good for baking.

Pink Lady

Pink Lady is the trademarked name for the Cripps Pink apple. This apple variety is both tart and sweet. This tartness makes it a good choice for baking.

Gala

Gala apples are in season from mid-August to September. Their flavor is mildly sweet and juicy. These dark pink apples are perfect for slicing and including in salads.

Granny Smith

Granny Smiths are bright green apples with a firm flesh and a tart flavor. Their lemon-like acidity may make them too tart to eat whole, but these apples will hold their structure well in baked goods and will benefit from the added sugar.

Red Delicious

Red delicious apples are known for their bright red skin. These apples are sweet and juicy, with minimal tartness. They are best eaten raw or in salads. Their high-sugar level and soft flesh are not ideal for baking.

Golden Delicious

Golden Delicious apples are a sunny yellow color. These mild and sweet apples are extremely versatile. They’re good for baking, eating, and using in salads.

Cortland

Cortland apples were developed at the Agricultural Experiment Station in Geneva, New York. They’re named for the nearby Cortland County in New York state. Cortland apples are a hybrid of sweet McIntosh apples and hearty Ben Davis apples. The result is a sweet but firm apple perfect for eating raw.

McIntosh

McIntosh apples are the national apple of Canada. They have green and red skin and white flesh. McIntosh apples are in season in September. These tart and fragrant apples are good for baking or eating raw.

Jonagold

Jonagold apples were developed in 1953 at Cornell University. This mild fruit is a hybrid of Golden Delicious and Jonathan apples. This crossbreeding led to a large golden-and blush-colored apple with thin skin and a sweet flesh. Jonagold apples are good for slicing or baking.

Empire

Empires apples have a deep red skin and firm, yellowish flesh. They have a sweet and complex flavor. Empire apples are good for eating fresh, making applesauce and serving in salads.

Melrose

Melrose apples are the official apple of Ohio. Melrose apples are large, with yellowish-green skin and dark red streaks. Melrose apples are perfect to use in pies and for other baking projects. They keep well, and their flavor may actually improve as they’re stored.

Suncrisp

Suncrisp, is a crisp, firm yellow apple with a red blush. Suncrisp apples were developed in New Jersey at Rutgers University. They were developed by cross-breeding Golden Delicious, Cortland, and Cox’s Orange Pippin apples. Suncrisp apples are good for slicing or baking.

Braeburn

Braeburn apples have bright red skin with some yellow coloring. Their flesh is firm, and they have a sweet and mild flavor. Braeburn apples are good for baking and eating, and will store well.

Looking for something to bake with all these apples? Try this recipe for homemade apple pie bars.

Growing Cute Miniature Squash with Bay Baby Produce

Bay Baby produce got their start with an unconventional product: wacky, colorful, ornamental pumpkins. Over time, these hand-painted gourds grew into a full-fledged business. Today, Bay Baby sells edible, decorative, and miniature squash in grocery stores all over the country, as well as in Blue Apron meal kits.

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Farm founders Michele Youngquist and Liz Mitchell have been working together for over 20 years. When they founded Bay Baby produce, they were initially looking for a way to “give pumpkins some personality.” Their first product to come out of this idea became known as Pumpkin Patch Pals®. These miniature pumpkins are decorated by hand, and are meant to embody a goofy, bright personality. Partly inspired by Mitchell’s background as an elementary school teacher, Pumpkin Patch Pals® soon became a way to connect to the community. These silly squash serve as ambassadors of healthy eating to children everywhere.

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Even though it started out as a small creative outlet, Bay Baby is now a thriving organic farm. Mitchell and Youngquist own and operate over 500 acres of land in the Skagit Valley near Mt. Vernon, Washington. The farm has earned a WSDA organic certification, and as members of the Sustainable Farm Trade Association, the team takes environmental stewardship seriously.

miniature butternut squash — Butterbaby squash, all roasted up

As their business expanded, so did their offerings. Today, Youngquist and Mitchell grow more than just decorative gourds. The team at Bay Bay produces several varieties of hard winter squash, in addition to pie pumpkins. They’re the trusted supplier of butterbaby, a miniature butternut squash that’s just as cute as it sounds, for all Blue Apron boxes. They also worked alongside the chefs at Blue Apron to engineer a miniature spaghetti squash. These tiny squash aren’t just adorable, they’re perfectly portioned to serve two people, making them an ideal addition to any Blue Apron dinner.

Hungry for more? Try Bay Baby produce products in Blue Apron dinner boxes all fall long.

Recipe: Roasted Chicken with Apples & Fennel

Serves: 4-6

Time: 2.5 hours

Once the weather cools down enough to turn on the oven, it’s time for roasted chicken. If you learn how to roast a chicken, you’ll have the Sunday dinner menu locked down for rest of your life. A perfect roasted chicken makes everyone happy. Health nuts and meat-lovers agree that it hits the spot. This recipe incorporates roasted apples and baking spices for a hearty meal that brings together all the best flavors of fall.

1½ Tbsp kosher salt
1½ tsp freshly ground black pepper
½ tsp ground allspice
½ tsp ground cinnamon
½ teaspoon ground coriander
¼ tsp ground cardamom
1 lemon, zested and juiced
2 garlic cloves, grated
¼ cup extra virgin olive oil
1 whole chicken (~4½ lbs)
4 thyme sprigs
2 rosemary sprigs
4 apples, quartered (Pink Lady, Empire, or Granny Smith work best)
1 head of fennel, cut into 1” wedges

1. In a bowl, combine the salt, pepper, allspice cinnamon, coriander, cardamom, lemon zest, and garlic. Stir in 3TB of the olive oil until combined. Rub the mixture all over the chicken (including inside the cavity). Place the thyme and rosemary sprigs inside the cavity. Transfer to a baking sheet and let rest in the fridge, uncovered, for at least 1 hour and up to 24 hours.

2. Preheat the oven to 450°F. Transfer the baking sheet to the oven and roast for 30 minutes, or until browned.

3. Remove the sheet from the oven and scatter the apples and fennel around the chicken. Drizzle with the lemon juice and remaining olive oil and return to the oven. Roast for 25-30 minutes, or until the chicken is browned and cooked through.

4. Let the chicken rest for at least 10 minutes before carving. Transfer the roasted apples and fennel to a serving dish, and top with the carved chicken.

Can’t get enough fall flavor? Check out the Blue Apron menu for squash, apples, persimmons, and more.

How to Cook Duck

When you’re stuck in a cooking rut, the best thing to do is try out a new ingredient. Picking out a fun protein or an uncommon vegetable can open up a whole new world of flavor combinations and cooking techniques. If your kitchen is suffering from chicken fatigue, may we suggest a piece of duck? Mastering how to cook duck at home will reignite your passion for cooking and make you feel like the chef of a Michelin-starred restaurant.

How to Cook Duck Breast

Duck breasts are easy to cook at home, and work well with sweet or tangy sauces. For best results, start low and slow. Sauté the breast skin side down over low heat so the fat melts out of the skin. Giving the fat time to render will ensure a crispy final product. One trick that takes it to the next level is scoring the skin before you begin. Use a paring knife to make ¼ inch cuts in the duck skin without piercing the meat, and then continue with the searing process.

Duck breasts are also delicious on the grill, but be sure to render the skin in a pan first. This will help the skin cook all the way though, and help you avoid flare ups when fat drips out on the grill.

How to Cook Duck Legs

Whether braising or roasting, a low slow temperature is the best way to get tender meat. Duck legs are done when the internal temperature reaches 180° F. Try duck legs in a rich and satisfying homemade cassoulet.

How to Cook Duck Whole

If you’re in the mood for a project, locate a whole duck at a local butcher or specialty grocery store. When roasting a whole duck in the oven, the fat will render out slowly and evenly. For skin that’s crispy all over, elevate the duck on a rack in a roasting dish. This will allow the fat to drain away, and won’t leave the duck sitting in a puddle of its own juices. For easy clean up, line your roasting dish with aluminum foil, but whatever you do, don’t throw away that fat.

Cooking with Duck Fat

We can’t say it enough: fat is not a dirty word. The layer of fat undereath duck skin is a huge part of what makes this protein so special. It adds rich flavor to the meat, and, when rendered out, is a delicious way to flavor roasted vegetables or even french fries. You can buy rendered duck fat at specialty grocery stores. If you’re cooking duck at home, reserve the fat that renders out of the skin and use it like you would any other cooking oil.

Get started cooking duck at home with this Blue Apron Premum recipe.

Seared Duck & Dijon Pan Sauce

Recipe of Seared Duck with Dijon Sauce — A very special weeknight dinner

A Classic Italian Bolognese Recipe

Ragù alla Bolognese is the most iconic meat-based sauce in Italy. In the US, this term is often used as a catch all term for any meaty pasta sauce. This is a traditional Italian Bolognese recipe: well-spiced and creamy, light on the tomatoes.

This deeply-flavored sauce is made with dry white wine. This addition gives the sauce a layer of complexity, and complements the tomatoes perfectly. The finished dish is packed with hearty meat and vegetables that make it perfect to enjoy alongside a bottle of red. Take the guesswork out of shopping with our Italian Favorites wine bundle. Use the Vermentino to cook, and pop open another bottle when it’s time for dinner.

This sauce is a time investment, so consider doubling the recipe and freezing half of it for another time. You’ll thank yourself when you’re eating a warm bowl of rigatoni on a busy weeknight.

Classic Bolognese Recipe

Makes 5 cups

Cook time: 4 hours

3 tablespoons unsalted butter
1 large white onion, small diced
2 cloves garlic, minced
2 carrots, peeled and small diced
2 stalks celery, small diced
Kosher salt and freshly ground black pepper
1⁄2 pound ground pork
1 pound ground beef (80% lean)
1 cup whole milk
1⁄8 teaspoon freshly grated nutmeg
1⁄4 teaspoon crushed red pepper flakes
1⁄4 cup finely chopped fresh flat-leaf parsley
1 500ml bottle of dry white wine (such as Vermentino)
1 (28-ounce) can whole San Marzano tomatoes, crushed by hand, liquid reserved
1 cup water
1 tablespoon finely chopped fresh marjoram or oregano

1. In a Dutch oven or medium sauce pan, melt the butter on medium. Add the onion, garlic, carrots, and celery and season with salt and pepper. Cook, stirring occasionally, for 16 to 18 minutes, until the onion begins to soften.

2. Add the pork and beef and season with salt and pepper. Cook, using a wooden spoon to break up the meat, for 8 to 10 minutes, until the meat is very lightly browned and cooked through.

3. Add the milk and increase the heat to medium-high. Cook for 7 to 8 minutes, until the milk has evaporated. Add the nutmeg, red pepper flakes, and parsley. Season with salt and pepper. Cook, stirring frequently, for 30 seconds to 1 minute, until thoroughly combined.

4. Add the wine. Cook, stirring occasionally, for 9 to 10 minutes until the liquid is reduced in volume by three-quarters.

5. Add the tomatoes, including their liquid, and season with salt and pepper. Bring to a simmer. Add the water and return to a simmer. Reduce the heat to medium-low. Cover and cook for 3 hours, or until the meat is completely tender. Check the sauce about every 30 minutes and stir the bottom of the pot to prevent sticking. If the sauce needs additional water, particularly in the last hour, add 1⁄4 cup at a time.

6. Uncover the pot and increase the heat to medium-high. Stir in the marjoram and cook for 18 to 20 minutes, until the remaining liquid is almost completely cooked off. Season with salt and pepper. Let cool before using or storing. Store in a sealed container in the refrigerator for up to 5 days or freeze for up to 1 month.

An Apple Bourbon Cocktail for a Sweet New Year

Apples and honey are traditional food symbols of Rosh Hashanah in the Ashkenazic Jewish tradition. The apples are a celebration of the recent harvest, and the honey is a symbol of hope for a sweet new year; the two are enjoyed together as an acknowledgement of the full cycle of the year.

This recipe is based on a cocktail that John Adler, Blue Apron’s head chef, created with the former head bartender during his time at Franny’s. One day, John came to work with two cases of crab apples. One case went to the kitchen, the second went to the bar. The bartender thought for a second and said “let’s bury them in bourbon!”

Apple bourbon is incredibly versatile. It’s delicious in this recipe, and also works well for a seasonal twist on a manhattan (in place of rye), added to a hot toddy, on the rocks, or mixed with lemon and ginger for a fun play on a Gold Rush. If you can’t find crab apples, try making yours with Granny Smith apples. If you love the sound of the cocktail, but don’t have the patience to infuse your own bourbon, try decreasing the bourbon by .5 oz, and adding in 1 oz apple cider. Chef John’s take incorporates cardamom, which pairs beautifully with the spice of the bourbon and the sweetness of the apples.

For the Apple Bourbon

2 ½ pounds crab apples (or Granny Smith apples), washed and cut into 6 wedges
1 gala or Honeycrisp apples, washed and thinly sliced
2 Cups bourbon
2 lemons, washed and peeled (peels reserved)

Combine the apples, bourbon and lemon peels in a tightly lidded jar. Store upside down (to prevent oxidation) for five days. Strain, discarding apples and lemon zest, and store in the fridge.

For the Honey Cardamom Syrup

½ Cup honey
½ Cup water
3 fresh cardamom pods

Combine the ingredients in a small pot. Bring to a simmer over medium heat you want it to come up slowly to maximize the time the cardamom infuses. Strain out the cardamom pods, cool and store in the fridge.

For the Cocktail

Serves 2

5 ounces Apple Bourbon
1 ounce bitter liqueur (Meletti Amaro, Montenegro Amaro, Campari)
1 teaspoon honey-cardamom syrup
1 teaspoon lemon juice
2 cocktail glasses (chilled in fridge)
2 thin slices of gala apple

Fill a cocktail shaker 2/3 of the way with ice. Add the bourbon, bitters, honey-cardamom syrup and lemon juice. Stir for 20 seconds and then strain into the chilled cocktail glasses. Garnish the rim of the glass with the apple wedges and toast to a sweet and delicious new year!

How to Cook Spaghetti Squash

how to prepare spaghetti squash — No need for seeds

Not every fall dish has to be heavy. Spaghetti squash is a delicious way to make some of your favorite dinners a little lighter, or to explore a totally new set of flavors. Whether you’re working on low-carb versions of classic spaghetti and meatballs, or a Japanese-inspired “noodle” soup, these are some things to keep in mind when preparing spaghetti squash.

Oven Baking & Roasting Spaghetti Squash

Baking or roasting a spaghetti squash is a simple way to get your dinner started.

To use this method, first pre-heat your oven to 450°F. Prepare the squash by cutting it in half lengthwise and scooping the seeds out with a spoon. Line a sheet pan with foil or parchment paper, and transfer the prepared squash to a sheet pan cut side down. Roast the squash for 25 to 30 minutes, or until the skin is mostly tender when pierced with a knife. Set the squash aside to cool.

Microwaving Spaghetti Squash

how to microwave a spaghetti squash — Work in batches fro smaller microwaves

Microwaving a spaghetti squash will work in a fraction of the time. This method may yield a softer texture than baking in the oven, but if speed is your priority, it’s a great option.

To microwave a spaghetti squash, first halve the squash lengthwise with a sharp knife. Using a spoon, remove the seeds from the center of the squash. Then, transfer the prepared squash to a microwave-safe baking dish. Pace the squash cut side down. If your baking dish only fits one squash half, work in batches. Fill the dish with 1/2 inch of water. When the microwave is running, this water will generate steam, and help cook the squash quickly and evenly. Microwave on high for 3 to 5 minutes, or until the skin is mostly tender when pierced with a knife. Set the squash aside to cool.

How to Prepare Spaghetti Squash

Once your squash is cooked through, it’s time to get shredding. You don’t need any special tools to turn that squash into noodles, just grab a fork and get to work.

Be sure to wait until the squash is cool enough to handle comfortably. Then, working one half at a time, place the squash in a bowl flesh side up. Use a fork to scrape and the squash in a downward motion. With each scrape, strands of the squash will pull apart into “noodles.”

As long as your squash is cooked through, this should be very easy. Once you’ve scraped down to the shell, repeat this process with the other half. Your squash noodles are now ready to be dressed and served. If you like, you can reserve the empty squash shell and use it as a unique serving vessel.

Easy Recipes

Blue Apron is now featuring spaghetti squash on its fall menu, with custom squashes that are grown to be the perfect size for two people. If you’re ready to try out some of these tips, check out the recipe below, and sign up for more fall favorites.

Spaghetti Squash & Crispy Prosciutto

how to cook spaghetti squash with prosciutto

Get Excited for Fall with This Apple Pie Bar Recipe

Apple Pie Bar Recipe

Time: 1 hr 25 mins

Yields 24 bars

This apple pie bar recipe is truly the best of both worlds. These treats have all the fall flavor of apple pie, with the ease and snack-ability of a bar.

We’re using a mix of Granny Smith and Fuji apples because they keep their shape well while baking and add tart punch of flavor into the mix. If you can’t locate Granny Smiths apples, you can swap in another type of apple tart apple. When shopping, just look for a firm fruit, and avoid any extremely sweet varieties (leave the red delicious on the shelf).

For the crust & topping:

1 Cup sugar
3 Cups all-purpose flour
1 tsp kosher salt
1½ cups unsalted butter, cubed & chilled
¾ cup pecan halves, toasted & chopped
½ tsp ground cinnamon
⅛ tsp ground cardamom
⅛ tsp ground cloves

For the filling:

3 large Granny Smith apples, peeled, cored and cut into ⅛” slices
3 large Fuji apples, peeled, cored and cut into ⅛” slices
2TB lemon juice
¼ cup unsalted butter (½ stick)
1 tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp ground nutmeg
⅔ cup sugar

1. Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, letting the excess hang over the sides. Lightly coat with cooking spray.

2. In a food processor, combine the sugar, flour, and salt; pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Place 1½ cups into a bowl and add the pecans, cinnamon, cardamom, and cloves. Using your hands, form the mixture into a solid mass. Cover and refrigerate until ready to use.

3. Transfer the remaining mixture to the prepared dish and spread in an even layer, pressing ½” up the sides of the dish. Bake until golden brown, 20-25 minutes. Let cool while you prepare the filling.

4. Increase the oven temperature to 375°F. In a large bowl, combine the apples and lemon juice. In a large pan, add the butter and heat on medium-high until melted. Add the cinnamon, cardamom, and nutmeg and cook, stirring constantly, 15-30 seconds. Add the apples and cook, stirring frequently, 4 to 5 minutes, or until beginning to soften. Add the sugar and stir to combine. Cook, stirring frequently, 12 to 15 minutes, or until the liquid evaporates and the mixture looks dry. Remove from the heat and let cool slightly.

5. Place the cooked apples on the cooled crust and press to form a solid layer. Remove the reserved pecan mixture from the refrigerator and crumble into bite-sized pieces. Scatter evenly over the top. Bake for 45 minutes, or until the top is golden brown. Let cool completely on a wire rack. Cut the bars into your desired shape and serve (preferably with vanilla ice cream!).

7 Predictions for Fall Food Trends

Can you feel that chill in the air? Have you found yourself eyeing your sweater collection longingly? Can you smell that wisp of pumpkin spice drifting by? These are all telltale signs that fall is just around the corner. Luckily, the Blue Apron Test Kitchen chefs are here to get you excited about fall cooking. These are their predictions for fall food trends in 2020.

Get Ready for a Lasagna Reboot

When the cold weather sets in I always crave simple, rustic dishes that remind me of childhood. To me, nothing says comfort like lasagna. Even though this baked pasta is a true classic, this year I’m excited for creative and kooky spins on my favorite fall dish.

— Jessica Halper

Revisit Retro Cocktails

Bars are still closed, but the appetite for cocktails is strong. This fall, I expect to see everyone shaking up retro cocktails like White Russians, Negronis, 7&7s, stiff Martinis. Not only are these tried-and-true favorites, they’re also easy to make at home. Many have three ingredients or even fewer.

— Claire King

Go DIY with Canning and Pickling

With stay-at-home orders in place, there was a huge uptick in CSA subscriptions last spring. As we head into fall, the only struggle will be figuring out how to use up all that beautiful produce before it goes bad. That makes pickling, fermenting, & canning the perfect fall projects.

Preserving produce now is a great way to save on prep time later on, and––if pickling––to add super dynamic, fermented flavor to home-cooked dishes.

— Emily Ziemski

Treat Your Best Friend to Homemade Dog Treats

Along with CSAs, dog adoptions saw a big increase last spring. Now that everyone has gotten to know their new pet, fall will be the perfect time to dive into treats. Luckily, fall flavors are a perfect base for homemade dog treats; pups love pumpkin, sweet potato and apple.

— Sarah Comerford

Soup for You!

As the weather cools and parents have to juggle homeschooling with their own work, soup is going to be the lunch of choice. People will be looking for fast, filling and healthy soups that they can make in big batches and reheat in just a matter of seconds. Everyone will fall in love with the variety of flavors and cuisines they can explore without ever sacrificing the convenience of an easy to reheat lunch.

— John Adler

Cozy Up with Pantry Comfort Food

This fall comfort is “in” more than ever. If you went overboard stocking your cabinet with non-perishables last spring, fall is the perfect time to use up all those canned beans. My prediction is that these trusty ingredients will appear on fall menus as one-pot dinners, slow-cooker meals, soups, stews, dips, and more.

— Ashley Giddens

It’s Time High Time for Pie

Sourdough is so March/April, and we’ve already had our summer fun. When fall hits and the apples come around, we’ll turn on our ovens and pie season will be upon us. I’m excited for flaky crusts, hand pies, and even savory chicken pot pies. We’re all in need of some comfort, and that means pies will reign supreme this fall.
— Tim Kemp

Recipe for Wine Lovers: A tasty twist on risotto with whole-grain goodness

Halfway through January and craving the flavors you typically enjoy? Risotto likely isn’t on your resolution-driven menu, but sub in a few classic Italian ingredients and you’ll have a delicious side dish: farrotto. With whole-grain farro and polyphenol-rich red wine, farrotto is sure to satisfy.

Farrotto

INGREDIENTS

4 oz. Parmesan cheese
1 medium yellow onion, small-diced
1 cup semi-pearled farro (farro is a wheat)
2 1⁄4 cups red wine (or 1 Blue Apron bottle)
1⁄4 cup chicken broth
4 Tbsps butter, divided
2 Tbsps hazelnuts, roughly chopped
1 Tbsp parsley, roughly chopped

INSTRUCTIONS

1. PREPARE THE CHEESE
Discarding any rind, cut the cheese in half. Grate one half on the small side of a box grater; crumble the rest, using a fork.

2. START THE FARROTTO
In a medium pot, heat 2 teaspoons olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes. Add the farro; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly toasted. Add the wine and 1 1⁄2 cups of water. Heat to boiling on high, then cook, stirring occasionally, 30–35 minutes, until the wine has cooked off.

3. FINISH THE FARROTTO
Add the broth and cook, stirring occasionally, 2 to 3 minutes, until the farro is tender and the liquid has reduced by half. Turn off the heat. Stir in 3⁄4 of the butter and the grated Parmesan. Season with salt and pepper to taste.

4. MAKE THE BROWN-BUTTER HAZELNUTS & SERVE
Once the farro has cooked for 25 minutes, melt the remaining butter over medium-high heat in a small pan. Add the hazelnuts and season with salt. Cook, stirring frequently, 1 to 2 minutes, until the butter is browned and fragrant. Turn off the heat. Stir in the parsley. Top the finished farrotto with the hazelnut brown-butter and crumbled Parmesan. Enjoy!

Sign up for Blue Apron Wine and save $25 on your first order! Click here.

Falling for Fall Flavors

This time of year, it’s easy to taste why some pairings make perfect sense from the very first bite and sip. Follow these simple pairing suggestions to experience food-and-wine aha moments you’ll want to try again and again.

1 Ingredient, 5 Ways: Spotlight on Apples

Fall’s favorite fruit is currently the apple of our eye! Discover how to prepare this bright (and versatile) seasonal ingredient five delicious ways.

1. Roasted Pork & Sautéed Apple with Cheesy Broccoli & Garlic Breadcrumbs

A topping of apple, cooked with a bit of apple cider vinegar, completes the dish with a pop of contrasting sweetness in each creamy, comforting bite.

2. Apple & Dijon Grilled Cheese Sandwiches with Romaine Salad

Tangy-sweet layers of grainy Dijon mustard and crisp apple slices give tonight’s grilled cheese sandwiches their gourmet flair.

3. Beet, Goat Cheese & Apple Sliders with Fingerling Potato Salad

Luscious goat cheese, crisp, tart apple slices and fresh mint make these beet sliders a non-traditional and satisfying meal.

4. Pork Chops & Apple Mostarda with Roasted Sweet Potato, Toasted Walnut & Blue Cheese Salad

Our fall-inspired mostarda features crisp, tart Granny Smith apple, cooked with equal parts Dijon mustard and brown sugar.

5. Seared Salmon & Apple Mashed Potatoes with Brussels Sprouts & Horseradish Sour Cream

Boiled and mashed right alongside our Yukon Gold potatoes, seasonal apple brightens and balances the classic side with its crisp sweetness.