Healthy eating

It’s apple pickin’ time in Virginia!
Written and photographed by Nancy Monaghan

Virginia is the sixth largest apple-growing state, sending nearly 5.5 million bushels of apples to market each season, and that season is here!

We turned to the U.S. Apple Association, headquartered in Virginia, to find some apple recipes you might not have in your recipe box already. On these pages we have seven healthy examples of ways to use apples beyond the lunchbox. More than half of Virginia’s apple harvest takes place in September, October and November, and there is plenty of time to stock up on these delightful orbs.

There are more than a dozen apple festivals in Virginia in October and November, visit www.virginiaapples.org/events to see the list.

And for dozens more apple recipes, visit www.usapple.org.

Apple-Cranberry Stuffed Pork Chops with Sauteed Apples

2 medium tart apples
1 cup finely chopped fresh spinach or one 10-oz package frozen spinach thawed and squeezed dry
1/3 cup dried cranberries, chopped
4 tbsp apple juice, divided
4 boneless pork loin chops 1” thick (about 5 oz each)
½ tsp salt
½ tsp ground black pepper
2 tbsp olive oil
2 tbsp butter

Peel and chop one of the apples. In a small bowl mix chopped apple, spinach, cranberries and one tablespoon of the apple juice and toss to combine. With a very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through. Stuff each chop with about ¼ cup of the apple-spinach-cranberry mixture. Season chops with salt and pepper and heat olive oil in a very large skillet over medium-high heat.

Add pork chops and cook until well browned, about seven minutes per side. Remove to a platter and cover to keep warm. Heat butter in skillet over medium-high heat. Thinly slice the remaining apple (do not peel it), and add apple slices and remaining three tablespoons of the apple juice to the skillet. Cook until apples begin to soften, about five minutes. Serve with pork chops. Yield: 4 servings
---Recipe and photo courtesy U.S Apple Association

Apple Turkey Chili
2 tsp olive or canola oil
½ cup chopped onion
2 tbsp minced seeded jalapeno pepper
2 cloves garlic, minced
1 lb 97% lean ground turkey
4 tsp chili powder
½ tsp salt
½ tsp ground cumin
½ tsp dried oregano leaves
1 15-oz can no-salt-added black beans, drained and rinsed
1 mildly tart, crisp apple such as Braeburn or Jonagold, unpeeled, cored and diced
1 15-oz can undrained no-salt added chili beans in chili sauce
1 14.5-oz can undrained no-salt added small diced tomatoes
2/3 cup apple cider or apple juice
½ tsp packed grown sugar
2-3 tbsp reduced-fat or fat-free sour cream
Optional garnish: thin apple wedges, thin lime wedges, cilantro sprigs

Heat oil in a large skillet over medium heat. Add onion, jalapeno and garlic, cook for two to three minutes or until onion is tender. Add ground turkey and cook over medium heat for six to eight minutes or until the turkey is no longer pink, breaking turkey into ¾-inch crumbles,. Stir in salt, chili powder, cumin and oregano, cook 30 seconds more. If necessary, drain and discard juices.

Stir in diced apple, black beans, chili beans with sauce, tomatoes, apple cider and brown sugar. Bring to a boil, reduce heat. Gently simmer over low to medium-low heat, covered, about 15 minutes or until desired consistency is reached. Top with sour cream, if desired, and garnish with apple, lime wedges and cilantro. Yield: 4 servings
---Recipe and photo courtesy U.S. Apple Association

Refreshing Apple Sangria

¼ cup calvados (apple brandy)
2 tbsp packed brown sugar
5 cups apple juice or cider, chilled
1 medium crisp apple such as Gala or Fuji, cored and cut into thin wedges
2/3 cup sliced strawberries
½ cup halved white or red seedless grapes
1 750-ml bottle extra dry Cava (Spanish white sparkling wie) or white Rioja, chilled Ice

In a large pitcher, stir together calvados and brown sugar until sugar is dissolved. Stir in apple juice, apple, strawberries and grapes. Can be covered and refrigerated for up to two hours. Just before serving, add sparkling wine, gently stir. Pour over ice into glasses. Yield: 8 or 10 servings.
---Recipe and photo courtesy U.S. Apple Association

Apple Cran Granola Bars
1-1/4 cups coarsely chopped dried apples
¼-1/3 cup apple juice or cider
1/3 cup dried cranberries, coarsely chopped
2 cups quick-cooking oats
1 cup slightly chopped walnuts
½ cup toasted wheat germ
1/3 cup steel-ground oats
½ cup agave nectar or light corn syrup
¼ cup packed light brown sugar
2 tbsp canola oil
1 tsp vanilla extract
¼ tsp salt
1/8 tsp baking soda
Non-stick cooking spray

Preheat oven to 300. Line the inside of a 9-inch square baking pan or dish with heavy foil, extending foil over the edges of the pan. Generously coat foil with nonstick cooking spray, set aside. Combine apples, juice and cranberries in small saucepan, bring to a boil, reduce heat and simmer, uncovered over medium-low heat about four minutes or until juice has evaporated and fruit is softened. Remove from heat and set aside.
Place quick-cooking oats, walnuts, wheat germ and steel-cut oats in a single layer in a large, shallow baking pan. Bake in preheated oven about 15 minutes or until lightly brown, stirring once halfway through baking. Remove from oven, cool slightly.

Stir together agave nectar (or light corn syrup), brown sugar and oil in a medium saucepan. Bring to a boil, reduce heat and gently simmer for one minute. Remove from heat and stir in vanilla. Immediately stir in salt and baking soda until mixture just begins to foam. Then stir in oat mixture until evenly coated, then stir in apple mixture.

Put mixture in the prepared baking pan, and press it down firmly with the back of a spatula or metal spoon lightly sprayed with nonstick cooking oil. Bake about 20 minutes until the top begins to lightly brown. Cool completely in the baking pan. Use foil to lift out of pan, cut into bars, remove from foil. Store in a single layer in a tightly-covered container at room temperature for up to three days., Yield: 16 bars.
---Recipe and photo courtesy U.S. Apple Association

Savory Onion and Apple Tart
2 tbsp olive oil
4 medium onions, thinly sliced (about 8 cups)
2 medium apples, cored and thinly sliced (about 3 cups),divided
1 13.8-oz can refrigerated pizza dough (such as Pillsbury)
½ cup crumbled goat or feta cheese
1 tbsp chopped fresh thyme or 2 tsp dry thyme

Preheat oven to 425. Heat oil in a large, nonstick skillet over medium-low heat. Add onions and half the apples and cook, stirring occasionally, until they are very soft and begin to caramelize, about 25 minutes (mixture will appear to melt and become spreadable).

Meanwhile coat a baking sheet with nonstick spray. Press dough into a rectangle on the baking sheet, and prick all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes, and remove from oven. Spread apple-onion mixture over dough, sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples, broil on high until apples begin to wilt, about one minute.

Cut into wedges and serve. Yield: 16 appetizer servings

---Recipe and photo courtesy U.S. Apple Association

Chicken, Apple and Basil Sausage Patties
1 tbsp olive oil
1-1/2 cups finely chopped, unpeeled, sweet-tart red apples
½ cup finely chopped sweet onion
2 small cloves garlic, minced
1/3 cup very finely chopped fresh basil
1 tsp rubbed sage
½ tsp salt
½ tsp ground coriander
¼ tsp fresh ground black pepper
1-1/2 lbs ground chicken or turkey (white and dark meat)

Heat oil in a medium skillet over medium-high heat. Add apple and onion, cook about two minutes or until nearly tender, stirring occasionally. Add garlic, cook for 30 seconds more. Transfer mixture to a large bowl and cool to room temperature.

Stir basil, sage, salt, coriander and pepper into apple mixture. Add ground chicken and mix with your hands until just combined (do not overwork meat mixture). With damp hands, form mixture into 16 half-inch-thick patties. Transfer to a tray or baking sheet lined with plastic wrap. Cover and refrigerate or freeze until ready to use.

Heat a nonstick skillet over medium heat, add patties, (if frozen, thaw first) cook for six to eight minutes or until an instant-read thermometer inserted near centers reads 165 degrees, turning patties halfway through cooking. Drain on paper towels before serving.
---Recipe and photo courtesy U.S. Apple Association