Simple, Healthy, Delicious: Heirloom Apples

Simple, Healthy, Delicious: Heirloom Apples

Giving an apple to a school teacher is a gesture that dates back a hundred years or more, and while there are many theories as to why, we simply think it’s a nice coincidence that apple harvest coincides with the start of the school year. As apples don’t bruise easily, don’t require refrigeration and just need a quick rinse before they’re eaten, they’re great as a part of a healthy breakfast or addition to a school lunchbox.

Grated, sliced, diced or dried, apples are a source of fiber, minerals, vitamins, natural enzymes (which help with digestion) and powerful antioxidant polyphenols & flavonoids. For an energy-packed breakfast, try grating an apple over oatmeal with cinnamon and sliced almonds. That’ll keep the kids’ energy up at school until lunch! We’ve all heard it before, but it’s absolutely true: children who eat breakfast perform better in school. In fact, according to the National Institute of Health, children commit fewer errors on psychological tests when they eat breakfast compared to days they don’t.

Waldorf  Salad

A wonderful light lunch that is sweet and tasty. For a healthier alternative you can substitute low fat yogurt for the sour cream. There’s a reason why this old standby has become such a classic.

  • Diced apples
  • Halved grapes
  • Equal parts mayonnaise & Greek or Mediterranean yogurt (such as Karoun brand)
  • Squirt of lemon juice
  • Walnuts or pecans, candied nuts are especially tasty
  • Shredded, roasted chicken, optional
  • Mixed greens

Directions: Combine apples, grapes, lemon juice, mayonnaise, and sour cream toss well to combine. Scoop and serve over a small bed of mixed greens and top with nuts.

Easy Snackwich

Easy interpretation of childhood classic, this portable snack combines crisp apples with sticky peanut butter. Dates provide plenty of sweetness without the worry of messy jam, jelly, or honey leaking out all over the place.

  • 2 slices sandwich bread, especially good on honey whole wheat or multigrain bread
  • Smooth peanut butter
  • Sliced apples
  • Pitted dates, halved or chopped

Directions: Spread peanut butter over 1 slice of bread. Top with sliced apples and dates, cover with other bread. You can even add sliced banana if so inclined.

Apple & Avocados

This recipe, inspired by a dish by Thomas Keller, chef of the world renowned French Laundry restaurant in Napa Valley, makes a delicious snack all by itself or you could spoon it onto tortilla chips or into endive spears. It’s an easy, no-cook, virtually no work appetizer or snack you can have ready in under five minutes.

  • Diced apples
  • Diced avocado
  • Walnuts, chopped
  • Squirt of lemon juice
  • Drizzle of walnut oil

Directions: Combine ingredients, toss and serve immediately.

Sausage Stuffed & Baked Apples

Suitable for any meal from breakfast to dinner. Pork with sautéed apples or applesauce is a classic combination. This dish turns it inside out, baking the ground pork inside the apple. You can add celery

seeds, fennel seed, raisins or ground spices to enhance the flavors.

Apples, cleaned and cored

Ground sausage

Chopped onion

Add celery seeds, fennel seed, raisins or ground spices to enhance the flavors, optional

Brown sausage over moderate heat in a sauté pan, breaking it up with wooden spoon. Stir in onion and cook until softened. Spoon into hollowed apples and bake at 350ºF until apple is soft.

Mulligatawny Soup

Apples add a sweet note to this savory soup. Despite the disparate ingredients, this soup is a complex combination that pleases crowds. It’s a wonderful use of leftovers, such as chicken or turkey, and no one will ever know. It can be served either as a first course or a main dish.

  • 2 tablespoons Sigona’s Fresh Press Extra Virgin Olive Oil (we recommend the Manzanillo variety with its distinctive fruity flavor)
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1-inch cube of peeled ginger, chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 potato, chopped
  • 2 carrots, sliced
  • 4 cups chicken broth
  • 1 apple, diced
  • Leftover (cooked) chicken or turkey, shredded or chopped
  • 1 cup canned unsweetened coconut milk
  • Juice from1 lime
  • Cilantro, chopped for garnish

Directions: In a large stockpot heat oil over medium-high heat. Add chopped onion, garlic, ginger and spices. Cook until softened. Add the chopped potatoes and carrots and cover with broth. Simmer covered until potatoes are soft, then purée the mixture in batches until smooth. Return to pot. Stir in coconut milk, diced apple, and shredded meat. Heat until steam rises. Remove from heat, add lime juice, and serve topped with cilantro. Serves 4.

Keep it Simple

It doesn’t get any easier or much better than crisp, sliced apples served alongside some wonderful cheese. Apples will complement most cheese, but go beautifully with aged cheddar, Roquefort or creamy rich camembert.

I also like to create a quick dish using thinly sliced apples. I use a mandolin to slice them very thin, then I give them a squirt of lime juice and fan them on a nice plate. After they’re fanned out, I very lightly drizzle them with pure maple syrup and sprinkle on a light topping of poppy seeds.

It doesn’t get any easier or much better than crisp, sliced apples served alongside some wonderful cheese. Apples will complement most cheese, but go beautifully with aged cheddar, Roquefort or creamy rich camembert.

I also like to create a quick dish using thinly sliced apples. I use a mandolin to slice them very thin, then I give them a squirt of lime juice and fan them on a nice plate. After they’re fanned out, I very lightly drizzle them with pure maple syrup and sprinkle on a light topping of poppy seeds.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar