When Life Gives You Apples, Make . . .?

 
We’ve all heard “an apple a day keeps the doctor away,” and its true that apples are generally good for us.  An average medium size apple has 95 calories, 4 grams of fiber, and provides 14% of our daily requirement of vitamin C.  The soluble fiber and antioxidants in apples have been shown to have a positive impact on lowering LDL cholesterol (the bad kind), reducing inflammation, and lowering the risk of heart disease.  Sounds pretty good, right?  Well, what do you do when you have too many apples?

My family belongs to a CSA — a communtiy supported agriculture program where we pay in advance for a weekly share of seasonal produce from a local farm.  We generally love the vegetables and fruits that we get from Stoneledge Farm, but every fall we find ourselves falling behind (no pun intended) the weekly onslaught of apples that come in our fruit share.  This year we didn’t even do our annual apple picking trip, and we still have a huge bowlful on the counter.

So what do we do with all of those apples?  Desserts are the obvious choice, but not always the healthiest one.  Of course, there are plenty of recipes out there for unsweetened applesauce, baked apples, crumbles, crisps and pies with limited amounts of sweeteners and saturated fats, but they all relegate apples to the dessert end of the spectrum.

I love to find uses for apples in savory dishes.  The key is to use them in recipes where their crisp natural sweetness, gentle acidity, and crunch can play well with the other ingredients.  Salads are the easy answer, especially those featuring dark, flavorful greens such as spinach and kale.  Diced or shredded apples add a nice sweetness to ribbons of Italian Lacinato (or dinosaur) kale dressed with a vinaigrette of cider vinegar whisked with olive oil and grainy or Dijon mustard.  Try adding shredded apples to shredded cabbage for a sweet turn on coleslaw, or mix with shredded carrots, beets, jicama or kohlrabi for a great, crisp salad — made even better with the addition of toasted walnuts or pumpkin seeds on top.  Apples can also add sweet magic to vegetable and grain dishes.  Try sauteeing apple slices with shredded cabbage or roasting apple chunks with sweet potatoes, or toss raw or roasted apples into cooked grains.

Apples work great as a naturally sweet counterpoint to chicken, turkey and pork.  I love serving apples simply sautéed in a little olive oil — with or without onions or shallots — and a sprinkling of thyme or rosemary with grilled chicken, lean pork chops, and pork or turkey tenderloin. (If you haven’t yet discovered turkey tenderloins, search them out!)  Try Eating Well’s recipe for Chicken & Spiced Apples — a fan favorite!  For a great all-in-one autumn dinner, here’s my recipe for Maple Glazed Chicken Thighs with Roasted Squash, Apples, and Onions.  Hmm, that looks like a good use for you, oh growing pile of buttnernut squash, also from the CSA!

So go forth confidently into the Fall knowing that when life gives you lots and lots of apples you can make so much more than just pie and applesauce.  Take a walk on the savory side and that pile of apples will soon dwindle.  Let me know what you come up with — I can always use more inspiration in the kitchen!

 

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