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.

Baked Squash with Apples & Chicken Sausage

Baked Squash with Apples & Chicken Sausage

Ingredients

2 medium-sized acorn squash
2 tbsp olive oil (divided)
3 links precooked apple-chicken sausage, sliced into bite-sized pieces
1 small sweet onion, chopped
2 small Michigan Apples*, cored, peeled and chopped*Apple suggestions: Braeburn, Cortland, Empire, Gala, Ida Red
1 cup cooked brown rice
1 tsp dried thyme
½ tsp dried sage
½ tsp ground black pepper
½ cup shredded park skim mozzarella cheese, plus 1/4 cup for sprinkling on top)

Directions

Note: The squash can be stuffed ahead and baked later in the day and this recipe can easily be cut in half if needed.

Preheat oven to 375°F. Halve squash from stem to point and scoop out the pulp. (Note: to make the squash easier to cut, pierce with a knife & microwave for 2 minutes first).

Drizzle baking pan with 1 tablespoon olive oil, then place squash cut side down on pan and bake for 30-45 minutes, or until squash is tender. Remove from oven and let cool.

Meanwhile, sauté onions in 1 tablespoon of olive oil over medium heat until softened, about 7 minutes. Mix cooked onions with sausage, apples, brown rice, thyme, sage, pepper and cheese in a large bowl.

Scoop out all but 1/2 inch of flesh from each squash half. Place squash in the bowl with the sausage mixture and blend well. Divide stuffing between the 4 squash shells, packing firmly and mounding slightly to fit. Top with additional cheese and place on a baking sheet.

Return pan to the oven and bake for 20 to 30 minutes, or until cheese is melted and filling is hot. Serve immediately.

Apple Orchard Salad with Apple Cider Vinaigrette Dressing

Apple Orchard Salad with Apple Cider Vinaigrette Dressing

Ingredients

4 cups Chicken breast, diced
8 cups spring greens
4 Michigan Gala apples, thin sliced
1 cup shredded Swiss cheese
1 cup glazed walnuts
1 cup apple cider vinaigrette dressing
Apple Cider Vinaigrette Dressing:
2 cups fresh apple cider
½ tsp cracked black pepper
½ cup apple cider vinegar
¼ tsp salt
Sprinkle of ground clove to taste
¼ tsp cinnamon
¼ cup sugar
1 cup vegetable oil
Glazed Walnuts:
1 cup walnut halves
1 tbsp butter
2 tbsp sugar

Directions

Toss salad greens and apple cider vinaigrette together in bowl. Arrange diced chicken on top of greens. Sprinkle cheese to cover. Arrange apple slices in circular rows to cover (hint: apple will oxidize, these should be placed just before serving. You may want to drop in lemon juice and water to prevent browning.) Sprinkle glazed walnuts to finish.

Apple Cider Vinaigrette Dressing:

Mix together all ingredients (except oil) until sugar is dissolved. Add oil and mix before serving. Yield: 8 servings @ 2 and ½ cups. Will refrigerate up to one week.

Glazed Walnuts:

Melt butter in a sauté pan over medium heat. Sauté walnuts until slightly toasted. Sprinkle with sugar and toss over heat one minute.

Apple Grain Salad

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Apple Grain Salad

Ingredients

1 cup farro
1 ½ tbsp apple cider vinegar
1 ½ tbsp honey
1 tbsp Dijon mustard
½ tsp kosher salt
¼ tsp ground black pepper
5 tbsp extra virgin olive oil
3 green onions, thinly sliced
1 large Michigan Apple, chopped
½ cup crumbled feta cheese
½ cup dried cranberries
½ cup roughly chopped walnuts

Directions

Prepare farro according to package directions.

Meanwhile, in large bowl, whisk together vinegar, honey, mustard, salt and pepper.

While whisking, slowly drizzle in oil until all oil is incorporated.

Add onions, apple, cheese, cranberries, walnuts and farro to bowl; toss until well combined.

Serve immediately, or refrigerate up to 4 hours before serving.

Apple and Almond Green Smoothie

Apple and Almond Green Smoothie

Ingredients

2 cups lightly packed spinach
2 Gala apples, cored and roughly chopped
½ cup apple juice
3 tbsp almond butter
1 cup ice

Directions

Put spinach in blender, then put apples, apple juice and almond butter on top of spinach; blend 1 minute or until smooth.

Add ice and blend 30 seconds until smooth. Serve immediately.

Apple Cheddar Turkey Panini

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Apple Cheddar Turkey Panini

Ingredients

2 Michigan Apples, thinly sliced
8 slices hearty whole wheat bread
2 tbsp honey mustard
8 oz 2% sharp cheddar cheese (approx. 8 slices)
8 thin slices deli roasted turkey

Directions

Preheat the panini press or grill. Spread the honey mustard evenly over each slice of bread. Layer apple slices, cheese, and turkey over 4 slices of the bread. Top each with the remaining bread slices.

Lightly coat the press or grill with vegetable cooking spray. Grill each sandwich for approx. 3 to 5 minutes or until bread is golden brown and cheese has melted. Remove from pan and cut in half.

Serve with a green salad for a quick and healthy lunch or dinner.

KIKU® Apple & Grilled Cheese Sandwich

KIKU® Apple & Grilled Cheese Sandwich

Ingredients

Butter, at room temperature
2 Slices of bread (sourdough or rye recommended)
½ cup Shredded cheddar
Apricot Jam
½ KIKU® apple, thinly sliced

Directions

Heat up a non-stick pan on medium-low heat. Butter one slice of bread and place in pan
butter-side down.

Spread on some jam, to taste, and top with half of the shredded cheddar and the KIKU® apple. Add remaining cheddar on top of KIKU® apple slices, making sure to get to the edges.

Butter other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown.

Most of your cheese will be toasted when time to flip. Carefully flip your sandwich and continue
grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty and brown and perfect, remove from the pan and enjoy hot!