While apples are eaten year-round, fall is peak time for locally grown crispness. There are over 7,500 varieties of apples, spanning a range of characteristics — sweetness, tartness, texture, crunch and color. "Dessert apples" are ideal to eat raw, while "cooking apples" are usually more tart and firmer-fleshed. Try these recipes for breakfasts, lunches, dinners and desserts, as well as apple condiments to enjoy all season.
Creamy Morning Millet With Apples by Judith Finlayson: This wake-up treat is full of healthy ingredients. Millet is rich in protein, iron, B vitamins and fiber, while rice milk is free of cholesterol and saturated fat and high in antioxidants. You can make this cereal in the slow cooker overnight, so it's ready to eat when you wake up! Per serving: 167 calories, 0g fat, 31g carbohydrates, 6g protein, 4g fiber
Russian Apple Pancakes by Naomi Duguid and Jeffrey Alford: Light, fluffy pancakes filled with caramelized apples and cinnamon sugar — that sure says autumn to us! More dessert than breakfast, this recipe includes a make-ahead, yeasted batter for moist and airy pancakes. Per serving: 220 calories, 4g fat, 34g carbohydrates, 4g protein, 2g fiber
Beet-Apple Salad With Pistachios and Goat Cheese Dressing by Robin Miller: Beets are even more straightforwardly sweet than apples, bringing out the tartness in the latter. The crunch of pistachios and tang of goat cheese round out this seasonal salad. Per serving: 168 calories, 1g fat, 30g carbohydrates, 4g protein, 5g fiber
Butternut Apple Soup With Swiss Cheese by Judith Finlayson: On a cool day, this hearty slow cooker soup will warm you to the bone. Butternut squash and tart apples both walk the line between sweet and savory, enhanced by creamy Swiss cheese, walnuts and rosemary. Per serving: 137 calories, 1g fat, 24g carbohydrates, 8g protein, 4g fiber
Next: This side dish takes advantage of colorful red cabbage. »
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