As much as we love baking with apples, there are plenty of ways to incorporate these fall gems into the main course, too. Here are some dishes to try this season — after you master the apple pie.
|Curried Chicken-Apple Pitas
This tasty salad made with tart apples and lively curry powder is great for picnics and lunch boxes. Keep it in mind when you’re making chicken for dinner, and plan for leftovers.
|Waldorf Salad with Blue Cheese
Here’s a modern riff on the classic, with paper-thin apple slices, bitter endive and crumbly blue cheese.
|Caramelized Onion and Apple Tarts with Gruyere and Thyme
This easy, elegant appetizer is great for entertaining — it’s simple, pretty and delicious, starring caramelized onions, apples and grated Gruyère cheese atop store-bought puff pastry.
|Pork Chops with Apples and Sage
This simple fall dish comes together quickly but looks sophisticated and impressive. Serve it for a dinner party or a weeknight dinner, along with a hearty green salad and crusty bread.
|Pulled Chicken Sliders with Apple-Jicama Relish
Here, diced jicama is mixed with apples and red onions to form a slaw that adds a nice crunch to moist pulled chicken. Serve these sliders for a lunch, picnic or casual party.
|Roasted Parsnip and Apple Puree with Gruyère Toasts
Parsnips and apples are a great flavor pairing: the apples brighten the earthiness of the parsnips. Don’t skip the melted Gruyère toasts in this recipe, as dipping them into the soup is a delicious experience.
|Smoked Trout and Apple Salad with Polenta Croutons
Golden polenta croutons flavored with Parmigiano-Reggiano add sweet crunch to this elegant salad of delicate flaked trout and crisp sliced apples. Serve as a first course at your next dinner party.
|Smoked Apple Puree
Here’s a creative, smoky twist on traditional applesauce, fantastic alongside roasted chicken and pork loin.
Oh Roasted Parsnip and Apple Puree with Gruyère Toasts you’re mah favorite! my mom used to make one of that whenever i had a vacation at home. I missed it already.
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