Beach season has ended but for fall enthusiasts, the temperature drop doesn’t mean turning in the rental car just yet. That’s right: it’s apple picking season. Whether you’re a pro with the grabber tool or prefer to hang out by the cider donuts, there are only so many times you can pretend apples and peanut butter is an exciting snack. Here’s the next best thing to just eating apple donuts all day – heathy apple recipes. We turned to our pals at HelloFresh for full, balanced meals that incorporate our new favorite fruit. If you’re looking to get your red delicious fix on the go, try Indie Fresh‘s pressed apple juice that includes some of the fruits and veggies we normally cheat on when we have a kitchen full of apples.
Freekeh & Brussels Sprouts Salad with Fuji Apples, Walnuts, and Honey Citronette
If you’ve never tried freekeh before, prepare to be amazed. The grain’s slightly smoky, nutty flavor comes from being fire-roasted after harvest. This apples-and-honey inspired dish is amped up by salty Parmesan, crunchy walnuts, and everyone’s favorite: roasted Brussels sprouts. Cooking time: 35 minutes
¾ C Cracked Freekeh
8 oz Brussels Sprouts
1 Fuji Apple
1 oz. Walnuts
1 t Honey
¼ C Parmesan Cheese
2 T + 1 t Olive Oil
- Preheat the oven to 400 degrees. Bring a large pot of water, the freekeh, and a large pinch of salt to a boil. Reduce to a simmer and cook for 20-25 minutes, until tender. Drain and rinse under cold water.
- Meanwhile, trim and halve the Brussels sprouts. Thinly slice half the Brussels sprouts into shreds. Toss the other half of the Brussels sprouts on a baking sheet with ½ tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until golden brown.
- Heat a medium pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes until fragrant and toasted. Set aside.
- Heat 1 teaspoon olive oil in the same pan over medium heat. Add the shredded Brussels sprouts and cook, tossing, until softened, 3-4 minutes. Season with salt and pepper.
- Make the honey citronette: halve, peel, and mince the shallot. Zest and halve the lemon. In a large bowl, whisk together the shallot, honey, lemon zest, juice of half the lemon, 1 ½ tablespoons olive oil, and a pinch of salt and pepper.
- Core and dice the apple. Toss the freekeh, shredded Brussels sprouts, Parmesan, walnuts, and apple into the citronette then season with salt and pepper.
- Plate the freekeh salad then top with the roasted Brussels sprouts. Enjoy!
Sausage and Kale Quesadillas with Fall Salsa
A fall twist on classic Mexican! We’ve combined nutritious kale and savory sausage to create the perfect filling for a cheesy quesadilla. To cool it off, serve it with a side of seasonal apple salsa (we like to call it ‘Fall-sa’)! Cooking time: 30 minutes
Ingredients (serves two people):
8 oz Sweet Italian Sausage
1 bunch Kale
4 oz Button Mushrooms
1 Red Bell Pepper
1 Red Onion
1 C Mozzarella Cheese
4 Flour Tortillas
2 cloves Garlic
2 t Olive Oil
- Preheat oven to 400 degrees. Remove stems and ribs from the kale and discard. Finely cut the kale into ribbons. Finley chop ½ cup of red onion. Core, seed, and remove white veins from the bell pepper. Cut into thin strips and then cubes. Juice the lime. Slice the mushrooms. Mince the garlic.
- Cut the apple around the core into 4 pieces, then cut into small cubes. In a bowl, combine apple, bell pepper, lime juice, and half the chopped onion. Toss and season with salt and pepper. Set aside in the fridge.
- Heat 2 teaspoons olive oil in a non-stick pan over medium heat. Add the kale and cook, tossing, for about 4 minutes, until wilted. Season with salt and pepper and set aside.
- Remove the sausage from its casing and add it to the same pan you cooked the kale in. Cook for about 6 minutes, breaking up the pieces, until no longer pink. Add the mushrooms, garlic, and remaining onion, and cook 5-7 minutes, until softened.
- Place two tortillas on a lightly oiled baking sheet. Top with a sprinkle of cheese, half the kale, and sausage mixture. Top with another sprinkle of cheese and another tortilla on top. Repeat with the other tortilla. Place in the oven and bake for 6-8 minutes, or until tortillas are slightly crisp and cheese has melted.
Finish: Cut the quesadillas into wedges and serve with the apple salsa on the side.
Apple and Ginger Juice
- 2 tbs cold pressed ginger juice
- 1 1/2 cup apple juice (gala or honey crisp)
- 1 lemon juiced
- 1/2 cup cold pressed carrot juice
- *We use our Norwalk juicer for these concoctions as it keeps the juice cold!