Apple, Bacon & Cheddar Flatbread

Apple, Bacon & Cheddar Flatbread

Ingredients

6 slices bacon
1 package (8.8 ounces) garlic-flavored naan bread (2 pieces)
4 oz shredded sharp cheddar cheese
1 Michigan Gala apple, cored and thinly sliced
1 tsp chopped fresh rosemary leaves
1 tsp fresh thyme leaves
2 tbsp chopped fresh parsley leaves
2 tbsp honey

Directions

Preheat oven to 375 degrees F. Place bacon on rimmed baking pan in single layer. Transfer to oven and bake 18 to 20 minutes or until crisp; leave oven on.

Transfer bacon to paper-towel lined plate and let cool before roughly chopping.

Place naan pieces on rimmed baking pan. Top with cheese, apple, rosemary, thyme and bacon.

Bake 8 to 10 minutes or until naan is slightly crisp and toppings are warmed through.

Serve flatbreads with parsley and drizzle with honey. Cut each flatbread into 4 pieces and serve immediately.

Apple Crème Brulee

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Apple Crème Brulee

Ingredients

¾ cup apple puree (see recipe below)
2 cups heavy whipping cream
10 tbsp granulated sugar, divided
1 tsp vanilla extract
1 tsp almond extract
Thinly sliced small Michigan Apple variety of your choice, vertically cut in half (optional)
Fresh mint sprigs (optional)
Apple Puree (Yield: 2 ¼ Cups)
2 ½ lbs Golden Delicious Apples, peeled, cored, cut into 1-inch pieces
¼ cup water
½ cup sugar
1 tbsp vanilla extract
½ tbsp ground cinnamon
¼ cup butter, cut into pieces

Directions

Apple Puree

Place apples and water in a heavy saucepan. Bring to simmer on medium heat; reduce heat. Cook, covered, 35-40 minutes, stirring occasionally, until apples are soft and break apart.

Stir in the remaining ingredients. Bring to a boil; reduce heat.

Simmer, uncovered, on medium heat for 10-12 minutes or until a small amount of the mixture will stay on a spoon when quickly turned over.

Remove from heat and cool completely. The mixture will keep in the refrigerator for up to 2 weeks. Bring to room temperature before using in Crème Brulee.

Crème Brulee

Preheat standard oven to 300°F.

Spread 2 tbsp. Apple Puree onto the bottom of each of 6 five-inch diameter crème brulee dishes. Place dishes on a sheet pan. Set aside.

Bring cream and ¼ cup of the sugar in a heavy saucepan on medium heat to a boil, stirring frequently. Remove from heat. Cool for 10 minutes.

Whisk egg yolks just until blended. Gradually, add a small amount of cream at a time, and combine cream and yolks. Stir in extracts.

Fill each dish with about ⅔ cup cream mixture. Place sheet pan on center oven rack.

Pour in hot water halfway up the sides of dishes. Bake for 30-35 minutes or until the knife inserted near the center comes out clean.

Remove from oven. Let stand in hot water for 15 minutes.

Carefully remove brulee dishes and cool completely on a wire rack. Wrap each tightly in plastic wrap and refrigerate for 8 hours or overnight.

When ready to serve, sprinkle 1 tbsp. of remaining sugar over the top of each brulee. Broil or use a butane torch to melt sugar. Chill at least 1 hour before serving. Garnish each serving with three overlapping apple slices and a sprig of mint.

Broccoli Apple Salad (No Mayo)

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Broccoli Apple Salad (No Mayo)

Ingredients

4 cups broccoli chopped
1 EverCrisp® apple diced
1 cup carrots grated
1 shallot finely minced
½ cup dried cranberries
¼ cup unsalted raw pumpkin seeds
¼ cup blood orange vinaigrette

Directions

Combine all ingredients in a large mixing bowl.

Toss salad the blood orange vinaigrette until all ingredients are evenly coated.

Transfer to a serving bowl and enjoy!

Make-Ahead SweeTango Apple Breakfast Parfaits with Greek Yogurt

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Make-Ahead SweeTango Apple Breakfast Parfaits with Greek Yogurt

Ingredients

2 SweeTango Apples, cored and medium diced
3 cups (24oz) plain Greek yogurt
3 tsp maple syrup or honey (optional)
¾ cup slivered almonds
1 cup granola

Directions

Make these crunchy and satisfying SweeTango apple breakfast parfaits tonight and save time tomorrow as you grab them on your way out the door!

Makes 4 parfaits, served in individual 16oz mason jars

If desired, sweeten Greek yogurt by mixing with maple syrup or honey in a small bowl to taste.

For each parfait, measure ¾ cup Greek yogurt, 3 Tbsp slivered almonds, 3/4 cup diced SweeTango apples, and 1/3 cup granola. For each 16oz mason jar, layer half of Greek yogurt, half of slivered almonds half of SweeTango apples and repeat with the rest of the ingredients for the second layer. Top with granola.

Add lids to mason jars and store in the refrigerator. Eat within 1-2 days.

The Produce Moms Apple Salsa

The Produce Moms Apple Salsa

Ingredients

Ingredients
1 KIKU® apple diced
1 Kanzi® apple diced
¼ cup pomegranate seeds
¼ cup grapes halved
1 jalapeño pepper seeded and diced
1 lime (juice only)
¼ tsp cinnamon

Directions

Directions

Add all ingredients in a medium-sized bowl and stir to combine.

Recipe Notes

Serve with cinnamon pita chips, in salad, or on top of yogurt.

Gluten-Free, Kid-Friendly, Vegetarian

Apple Gingered Fish

Apple Gingered Fish

Ingredients

1 lb orange roughy or salmon fillets
½ cup Michigan Apple Cider or Michigan Apple Juice
½ tsp minced garlic
½ tsp grated fresh ginger root
Apple Relish:
1 cup diced, red Michigan Apples
½ cup diced mangos
1 sliced and quartered kiwi
¼ cup sweet and sour sauce
1 tbsp chopped parsley
¼ tsp grated fresh ginger root

Directions

Wash fish and cut into serving pieces. Combine Michigan Apple Cider, garlic and the 1/2 teaspoon gingerroot. Place cider mixture and fish in airtight container or plastic bag and refrigerate 1 hour.

While fish is marinating, prepare relish. In small bowl, combine relish ingredients. Cover and refrigerate.

Grill or broil fish until fish flakes and is done. Serve hot with Apple Relish.

Roasted Apples & Brussels Sprouts

Roasted Apples & Brussels Sprouts

Ingredients

1 lb Brussels sprouts, trimmed and halved
2 Michigan Gala Apples, cored, and cut into 1-inch chunks
1 small sweet onion, cut into 1-inch chunks
1 ½ tbsp olive oil
½ tsp garlic powder
½ tsp salt (optional)
¼ tsp ground black pepper
1 ½ tbsp balsamic vinegar
1 tbsp honey

Directions

Preheat oven to 375°F. Place Brussels sprouts, apples and onion in a large bowl. Add oil, garlic powder, salt and pepper; toss to coat well.

Spread in single layer on foil-lined 15x10x1-inch baking pan that has been coated with olive oil cooking spray.

Roast 30 to 35 minutes or until Brussels sprouts are browned and tender.

Meanwhile, mix balsamic vinegar with honey in a small bowl. Drizzle over roasted Brussels sprouts, apples and onions when done. Toss to coat well and serve immediately.

Creamy Blue Cheese and Honey Apple Topped Crostini

Creamy Blue Cheese and Honey Apple Topped Crostini

Ingredients

Ingredients
1 cup (8 ounces) part skim ricotta cheese
½ cup (4 ounces) crumbled blue cheese
1 tbsp chopped fresh basil leaves, plus 18 small fresh basil leaves for garnish
2 tsp honey
ground black pepper
¾ of a French baguette, sliced diagonally into 1/3-inch thick pieces (you should have 18 pieces)
olive oil
2 Michigan McIntosh apples, cored and thinly sliced (18 slices)

Directions

Directions

In a small bowl, stir together ricotta, blue cheese, chopped basil, honey and pepper.

Cover and refrigerate for at least 2 hours or up to 2 days.

Preheat oven to 350 degrees F.

Place baguette slices on a rimmed baking pan and lightly brush one side with oil. Bake for 15 to 20 minutes or until crisp.

Remove from oven; let cool.

To serve, top each baguette slice with a heaping tablespoon of cheese mixture, 1 apple slice, and 1 basil leaf.

Caramel Apples and Carrots

Caramel Apples and Carrots

Ingredients

6 slices bacon, diced
1 tbsp maple syrup
1 tbsp brown sugar
3 honeycrisp apples, cut into one-inch dice
½ cup walnut halves, toasted
4 oz goat cheese, cubed
3 cups baby arugula
Dressing:
2 tbsp maple syrup
¼ cup cider vinegar
¼ cup extra virgin olive oil

Directions

Fry bacon until crisp, then drain off most of fat. Add maple syrup and brown sugar to pan, cook and stir until bacon is well coated with melted sugar. Remove from pan onto Silpat or parchment paper.

Combine remaining salad ingredients in a large bowl.

Whisk together dressing ingredients and toss with salad. Garnish with bacon.

Apple Salad with Candied Bacon and Goat Cheese

Apple Salad with Candied Bacon and Goat Cheese

Ingredients

6 slices bacon, diced
1 tbsp maple syrup
1 tbsp brown sugar
3 honeycrisp apples, cut into one-inch dice
½ cup walnut halves, toasted
4 oz goat cheese, cubed
3 cups baby arugula
Dressing:
2 tbsp maple syrup
¼ cup cider vinegar
¼ cup extra virgin olive oil

Directions

Fry bacon until crisp, then drain off most of fat. Add maple syrup and brown sugar to pan, cook and stir until bacon is well coated with melted sugar. Remove from pan onto Silpat or parchment paper.

Combine remaining salad ingredients in a large bowl.

Whisk together dressing ingredients and toss with salad. Garnish with bacon.