What happens when your dinner plans begin with apple? Find out with these three game-changing recipes.
HEARTY APPLES, THREE WAYS
Once you’ve tried these recipes, you’ll wonder how you ever went without an apple a day. And the good news is, you’ll have fiber, vitamin C and antioxidants in the bag.
Apples with Greens, Garlic and Bacon
It’s easy as pie to fry up some apple slices with greens and bacon…but much more savory.
- 6 slices bacon
- 1 apple (fuji or gala is not too tart and becomes tender easily), cored and sliced thinly
- 1/4 sweet onion, coarsely chopped (optional)
- 1 bunch of kale (can be a combo of kale, spinach, chard, etc.), washed and chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- black pepper, to taste
In a large frying pan, cook the bacon on medium-low heat until crisp. Remove the bacon from the pan, but leave the remaining fat. If you would like the dish to be extra savory, add the onion to the frying pan, continuing to cook on medium-low. Add the apple and garlic and cook 2-3 minutes, then add the greens, salt and pepper. Cook everything until desired tenderness. Chop the cooked bacon into bits, stir it into the greens and serve hot.
Green Apple Curry
There’s something about tart granny smith apples that gives the perfect boost to a curry dish. This one from SimplyRecipes.com is all about the fruit, and can be used with almost any meat. If you’re in for the full experience, the author recommends trying roti, Trinidad-style.
- 3 Tbsp vegetable oil
- 2 large garlic cloves, smashed and roughly chopped
- 1/4 cup finely chopped onion
- 2 Tbsp yellow curry powder
- 2 Tbsp water
- 1 teaspoon butter
- 4 tart green Granny Smith apples, cored and roughly chopped (peel ON)
- 1 teaspoon Kosher salt
- 1 1/2 cups water
- 1 Tbsp, packed, brown sugar
Heat the oil in a large sauté pan on medium heat. Add the garlic and let cook until the garlic starts to get browned. Use a slotted spoon to remove the garlic from the oil. Discard (or eat as a snack) the garlic. Add the chopped onions to the pan and let cook until translucent (about 4 minutes).
While the onions are cooking, in a small bowl, mix together the curry powder and 2 tablespoons of water. Stir with a spoon until you have a smooth, thin paste. Once the onions are translucent, stir in the curry paste. Let bubble and cook for 1 minute. Stir in the butter.
Add the chopped apples and salt to the pan. Add 1 1/2 cups of water, or enough water to just almost cover the apples. Stir in the brown sugar. Bring to a boil and reduce to a simmer. Let cook, uncovered, on a low simmer for 30 minutes, until thickened and cooked through. Add more water if needed if the mixture starts to stick to the pan.
Traditionally served with soft roti bread. In place of roti you can serve it with a warmed flour tortilla, pita bread, or over rice.
Caramel Apple Grilled Cheese
Turn your favorite apple snack into the full meal deal, or make someone’s day extra sweet with this irresistible sandwich. (And find out what it’s like to be obsessed with grilled cheese and fruit at HowSweetEats.com)
4 slices multigrain bread
2 tablespoons butter
4 ounces brie cheese
1 honeycrisp apple, thinly sliced
3-4 tablespoons of your favorite caramel
Heat a large skillet or griddle over medium-low heat.
Butter the outside slice of each piece of bread, placing two of the buttered-sides down once the skillet is hot. Spread a bit of caramel sauce on the bread, then top with an ounce of brie cheese on both sandwiches. Add a bit more caramel, add the apple slices, and then more caramel and remaining ounce of brie for each. Spread the top piece of bread (sandwich-side down) with caramel too.
Grill or cook on each side until bread is golden brown and the cheese is melted.
Still super-curious about how these taste? Visit our in-store sampling hours this week 11/4 from 4-5pm to give it a try!