Recent Posts


Appetizers and Soups

Savory Onion and Apple Tart


2 tablespoons olive oil
6 medium onions, thinly sliced (about 8 cups)
2 medium apples, cored and thinly sliced (about 3 cups), divided
1 can (13.8 ounces) refrigerated pizza dough (such as Pillsbury)*
1/2 cup crumbled goat or feta cheese
2 tablespoons chopped fresh thyme or 2 teaspoons dry thyme


Preheat oven to 425 F. In large, nonstick skillet, over medium−low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to “melt” and become spreadable). Meanwhile, coat baking sheet with nonstick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven. Spread apple−onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.

Yield: 16 appetizer servings

*Substitute large prepared baked pizza crust (such as Boboli) for the refrigerated pizza dough; omit baking crust.

Apple Cheddar Pizza with Toasted Pecans

This recipe is perfect for an easy dessert or great snack.


1 (12 oz. can) refrigerated, readymade pizza dough
Vegetable oil cooking spray
3 large apples, thinly sliced
1 cup apple juice
1 Tbsp. cornstarch
1/2 tsp. ground cinnamon
2 Tbsp. honey
1/4 cup chopped toasted pecans
1 cup grated white cheddar cheese


Preheat oven to 425 degrees. Lightly coat 14−inch pizza pan with cooking spray. Press dough into pizza pan. Cook apples in apple juice until tender. Drain off juice and reserve. Place apple slices on dough. Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear. Spread sauce over apples. Sprinkle pecans on top. Top with cheese. Bake in a 425 degree oven for 15−20 minutes.

Servings:  8

Prep and cook time:  40 minutes


Sandwiches and Burgers

Apple−Cheddar Panini

If you don´t have a panini press, just use a nonstick skillet to make these tasty sandwiches. Just about any cheese can be substituted for Cheddar.


8 slices whole−grain bread
1/4 cup low−fat honey mustard
2 crisp apples, thinly sliced
8 ounces low−fat Cheddar cheese, thinly sliced
Cooking Spray


Preheat panini press on medium heat. Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread, using about ½ apple and 2 ounces of cheese for each sandwich. Top each with remaining bread slices. Lightly coat panini press with cooking spray. Grill each sandwich for 3 to 5 minutes or until cheese has melted and bread has toasted. Remove from pan and allow to cool slightly before serving.

Servings:  4

Prep Time:  10 Minutes

Total Time:  20 Minutes


Main Dishes

Apple−Balsamic Salmon

Prep Time: 25 minutes
Baking Time: 8 to 12 minutes
Yield: 4 servings

Special Tools: 4, 12−inch−long pieces parchment paper.


4, 4−ounce skinless salmon fillets, ¾ to 1 inch thick
¼−1 teaspoon fine sea salt (normal table salt can be used)
¼ cup apple jelly
2 teaspoons aged balsamic vinegar (suggests 12−year aged or older−if you cannot find, regular balsamic vinegar can be used)
¾ cup julienne−cut, unpeeled, Granny Smith or other green apple (¼ x 1 ½−inch−long slivers)
¾ cup julienne−cut, unpeeled Gala or other reddish apple (¼ x 1 ½−inch−long slivers)
1/3 cup very thin sliced and quartered leek (white and light green portion only)
Rice pilaf (optional)
Course−ground black pepper


1. Preheat oven to 450° F. Fold each piece of paper crosswise in half. Cut 4 half−heart shapes 7 inches longer and 4 inches wider than the fillets (the fold edges will be the centers of the hearts). Open each paper or foil heart; set aside.

2. Lightly sprinkle salmon with 1/4 teaspoon salt. Place each fillet near the center on one side of each heart.

3. Heat apple jelly over low heat or in a microwave oven just until melted. Remove from heat; stir in balsamic vinegar. Spoon mixture evenly over fillets. Toss together apples and leek. Place mixture evenly on top of fillets.

4. Fold opposite side of each heart up and over the fish and apple mixture. Starting at top of heart, fold edges to seal open sides by making small tight folds. Twist tip of hearts to close packets. Place packets on baking sheet. Bake in preheated oven for 8 to 12 minutes until fish flakes easily. (Carefully open packets to check doneness.)

5. To serve, cut packets open by slashing a large X on the top of each, then fold back paper. Transfer packets to dinner plates and serve with rice. Or, if desired, remove fish with apples from packets and place slightly on top of rice; spoon over juices. Season to taste with additional salt and the pepper.

Recipe Note:

This recipe makes enough balsamic−apple juice for serving over a rice or barley pilaf. If you prefer less juice, decrease the apple jelly to 3 tablespoons and balsamic vinegar to 1 ½ teaspoons.

Easy Apple−Chicken Curry


2 ¾ cups water
1 Tbsp. light, unsalted butter
1 ½ cups rice
2/3 cup all−purpose flour
1 tsp. salt, divided
1/2 tsp. black pepper
7 boneless, skinless chicken breasts, about 6 ounces each
1 Tbsp. vegetable oil
2 cups chopped onion, about 1 medium onion
1 ½ cups diced red pepper, about 1 large
1 ½ cups diced green pepper, about 1 large
2 large garlic cloves, pressed
2 Tbsp. curry powder
1 14−ounce can diced tomatoes
1 cup apple cider
1 cup chicken stock
1/3 cup currants or raisins
2 large apples, cored and diced


Bring water to a boil in a medium saucepan. Add butter, ½ teaspoon salt, and rice; stir well and return water to a boil. Cover and reduce heat to low. Cook for 20 minutes or until tender. Remove from heat and fluff with a fork. Combine flour, remaining ½ teaspoon salt and black pepper in a shallow dish. Slice each chicken breast and thigh in half on an angle. Dredge the chicken pieces in the seasoned flour. Heat a large skillet over medium−high heat; add the oil to the pan. Add the chicken to the skillet and cook about 3 to 4 minutes per side or until golden brown. Remove chicken from skillet and set aside. Stir in onions, peppers, and garlic and cook about 5 minutes. Add curry, stirring well. Add tomatoes, cider, chicken stock, and currants. Simmer for about 5 minutes, then add apples and chicken to skillet. Bring to a boil and lower heat to simmer. Serve over warm rice.

Servings:  7

Prep time:  15 Minutes

Total Time:  45 Minutes


Ginger Apple Stir Fry


1 lb. boneless skinless chicken breast, cut into strips
2 medium apples, cored and sliced
2 tsp. sesame oil
4 green onions, sliced
1/3 lb. pea pods
1 small sweet red pepper, cut into strips
2 garlic cloves, minced
2 Tbsp. ginger, minced
10 shitake and/or white mushrooms, sliced
1/4 tsp. pepper
1/3 cup applesauce, unsweetened
1/3 cup chicken broth or water
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 Tbsp. cornstarch


Heat sesame oil in nonstick skillet or wok. Add garlic and ginger, and stir for approximately 30 seconds. Add chicken and cook in hot oil. Remove chicken from skillet. Add vegetables and cook while stirring until tender crisp, sprinkle with pepper. Combine applesauce, soy sauce, vinegar, cornstarch and chicken broth or water. Add chicken to vegetables, add sauce mixture and cook until sauce is thickened and clear. Add apples during last five minutes of preparation. Serve over steamed brown rice.

Servings:  4

Prep and cook time:  40 minutes


Side Dishes and Salads

Apple Tortellini Salad

For pasta salad lovers, this one is hard to beat. Healthful, low in fat, and high in fiber, this recipe has lots of flavor, texture, and color. It makes a wonderful addition to a party buffet or a tasty lunch for school or work.


3 T frozen apple juice concentrate, thawed
3 T light corn syrup
2 tsp brown sugar
1 tsp apple cider vinegar
1 tsp garlic salt
Ground white pepper, to taste


1 package (9 ounces) refrigerated or frozen cheese−filled tortellini
3 medium sweet−tart apples, cored and sliced (about 2 cups)
2 C shredded salad greens
1 C sliced fresh strawberries
½ C thinly sliced celery
½ C sliced scallions
2T toasted pine nuts (optional)


FOR DRESSING, combine apple juice concentrate, corn syrup, brown sugar, vinegar, garlic salt, and pepper in a screw−top jar; shake well and refrigerate.

FOR SALAD, cook tortellini according to package directions. Drain, and cool by rinsing pasta under cold water. Shake gently to drain thoroughly.

In a large mixing bowl, combine tortellini, apples, salad greens, strawberries, celery, and scallions. Toss salad gently with chilled dressing. Sprinkle with pine nuts, if desired, and serve.

Servings:  6 to 8

Breakfast and Breads

Apple Puff Omelet


2 large apples
¼ C sweet butter or margarine
¼ C brown sugar
1 t ground cinnamon
4 large eggs
¼ C sugar
¼ t cream of tartar
1 T confectioners´ sugar


Preheat oven to 450 degrees. Peel, core and thinly slice apples. Heat butter or margarine in a medium−size skillet and sauté the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sauté apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8X8−inch baking dish and keep hot in the oven.

Separate eggs. Whisk yolks and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8−10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners´ sugar. Serve immediately.

Source:  apple bits December 1995



Apple Almond Tart

Cook Time: 30 minutes
Prep Time: 15 minutes


1 sheet frozen pie crust
1/2 cup almond paste (5 ounces)
1 large egg
1/4 cup all−purpose flour
1/4 cup sugar
5 cups apples, thinly sliced
2 tablespoons apricot preserves, heated


Preheat oven to 425 F. Coat a baking sheet with nonstick spray. Press dough out on to rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until it begins to brown, about 10 minutes; remove from oven. Meanwhile, in food processor, combine almond paste, egg and sugar. Process until smooth, fold in 2 cups apples. Spread mixture over dough. Layer top with remaining sliced apples. Brush with apricot preserves; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.

Servings:  8


Apple Walnut Crostada


1 refrigerated/readymade piecrust
Cooking spray
6 or 7 baking apples, peeled, cored, and sliced
1/2 cup brown sugar
1/3 cup chopped walnuts
1/4 cup all−purpose flour
Dash of vanilla extract
2 Tbsp. butter, cut into pieces


Preheat oven to 350 degrees. Coat a baking sheet with cooking spray and set aside. Place apples, sugar, walnuts, flour and vanilla extract in a large mixing bowl and toss well.

Transfer piecrust to baking sheet. Spoon apple mixture into center of piecrust and fold up sides of pastry to capture apples and juices. Dot with butter. Bake for 45 to 50 minutes or until crust is golden brown.

Servings:  8

Prep and cook time:  1 hour 15 minutes


Recipes courtesy of the U.S. Apple Association