Holy apples. There are more apple options than I ever imagined possible.
Probably because Washington state lays claim to just nine main varieties so that is what I’m most familiar with; think Red Delicious, Golden Delicious, Gala, Fuji, Granny Smith, Braeburn, Honeycrisp, Cripps Pink (trademarked as Pink Lady), and Cameo.
Personally, I’m a fan of Fuji apples; I like the sweetness. My daughter is all about the Pink Lady, solely because of the name, and my husband is thrilled with any option as long as it’s served cold. Which, if you ask me, is just preposterous. Because as much as I love a chilled apple slice with a smear of nut butter, I really prefer to use apples as a surprise ingredient in savory dishes.
Cooking with apples goes far beyond pies, crisps, and crumbles (albeit those are divine). Since apples are both sturdy and flavorful they mix and match well in an assortment of dishes. This fall, at the launch of apple picking, prepping, and enjoying season, I cannot wait to add a few of these savory apple recipes to our menu. I’m sure by the end of autumn I’ll have convinced my husband that apples can be thoroughly enjoyed in at any temperature!
I’m always on the lookout for easy breakfast options and these muffins can be made ahead of time and warmed right before serving. Nothing starts the day out better than something warm in my belly! Agree? Try these with me!
I just can’t. I mean, how delicious does this flavor profile sound? Sweet apples and earthy Gruyere on fluffy baked bread with a sprinkle of rosemary ... fancy schmancy! I’ll be trying this out as an appetizer with friends or as an afternoon snack with the kids.
Another breakfast option. Or lunch. Or dinner. I believe quiche (or a frittata if you skip the crust) is a meal for every time of day.
Now, apples inside a grilled cheese sandwich have been a staple in my home for years. My go to is herb-roasted turkey, havarti, and Fuji or Honeycrisp apples, thinly sliced. But, this recipe has me eager to experiment with brie and fig those sound like such complementary flavors to quite a few different kinds of apples.
Is there anything better than gourmet pizza? No, no there is not. Of all the recipes here, this is the one I can’t wait to try. Goat cheese is creamy and distinct and when coupled with the slight meatiness of baked apples and the crunch of pecans this pizza is sure to bring the party to my mouth. Quite the savory apple “pie” if you ask me an apple pizza kind of pie!
Parsnips are my favorite root vegetable, sweet and almost perfume-y. Pair them with Granny Smiths and *boom* talk about a flavor profile! Add a warm baguette and this creamy puree soup will warm up even the coldest fall day.
When my meal planning gets lazy we have what I call “snack dinner”. It’s when I empty out the pantry and fridge of all sorts of random and create a spread of snacks that fill us to the brim. I almost always have bread, cheese, apples, and onions so you better believe that these crostinis will be the star of our next snack dinner. Yum!