Healthy, Nutritious, Juicy & Delicious
August 2019 Issue
By Caroline Logan Cherry & Lindsay Gifford
Recipes, Information and Photos provided by Domex Superfresh Growers
We’ve all heard the saying: “An apple a day keeps the doctor away.” In fact, you’re probably rolling your eyes now, preparing yourself for an unreasonable amount of apple puns. What you may not be prepared for is the truth behind the statement. An apple a day really can help keep the doctor away. How about them apples?
We teamed up with Superfresh Growers, the “Force Behind the Fresh,” to talk about these healthy, nutritious, juicy and delicious fruits! This leading grower and shipper of organic and conventional fruit is known for their appetizing apples like the Autumn Glory, a sweet and firm apple with hints of cinnamon and caramel, or the bright green Granny Smith, a citrusy-tart and crisp apple. Most of all, Superfresh Growers is known for 125 years of dedication to the apple, pear and cherry industries. “Our people, from the orchards to the loading docks, are the connected force behind innovation, flavor, and quality.”
With fall around the corner and apple harvest just beginning, Superfresh Growers has provided us with delicious, cinnamon-y, fall-inspired recipes, along with some facts about the amazing benefits of apples from the U.S. Apple Association that will have you ready to take a bite. Did you know eating an apple a day for four weeks can lower your cholesterol? Or that apples are a great source of vitamin C, which can help repair body tissue and provide antioxidants? They can even help improve brain health and diminish symptoms of Alzheimer’s disease. These are just a few of the positive impacts these juicy fruits have on your health, says the U.S. Apple Association,“from head to toe, from the inside out, and through every stage of life.”
We’ve chosen just a few sweet and savory recipes to whet your palate. Log on to www.superfreshgrowers.com for hundreds of tasty recipes and beneficial treats. Now orange you glad we didn’t pick bananas?
Autumn Glory Apple Pie Sangria
Yields: 8 Servings | Pictured above.
4 Autumn Glory apples, juiced (makes approx. 2 cups of apple juice)
2 Autumn Glory apples, julienned
1 cup Cinnamon sugar vodka
750 milliliters White wine (we suggest Sauvignon Blanc)
24 oz La Croix Apple Cranberry sparkling water (or plain soda water)
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Use a juicer to juice four Autumn Glory apples. In a large pitcher, combine all ingredients, except the sparkling water. Refrigerate and allow the fruit to soak in the liquor mixture for an hour or more. When ready to serve to your guests, add the sparkling water to the pitcher. Use a spoon, if needed, to distribute the fruit into individual glasses. Serve and enjoy!
Baked Autumn Glory Apple Caramel Donuts
Spiced-apple donuts are a classic feature of fall and remind us of our childhood drinking fresh-pressed apple cider and picking pumpkins at a local pumpkin patch. Incorporating grated Autumn Glory® apples creates an even better donut, requiring less sugar. This also brings out the natural caramel and cinnamon notes.
1 cup White whole wheat flour
¾ cup Milk
1 cup All-purpose flour
2 Tbsps Unsalted butter, melted
2 tsps Baking powder
½ cup Plain Greek yogurt
½ tsp Baking soda
⅓ cup Light brown sugar, packed
½ tsp Salt
1 tsp Vanilla
1 Tbsp Cinnamon
1 Autumn Glory apple, grated
½ tsp Ground nutmeg
⅛ tsp Ground cloves
2 large Eggs, lightly beaten
Powdered sugar, optional
Caramel sauce, optional
Preheat oven to 350°. Grease a donut pan with nonstick cooking spray. In a medium-size bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In a medium-size bowl, whisk together the eggs, milk, melted butter, yogurt, sugar and vanilla. Stir in the grated apple.
Add the wet ingredients to the dry ingredients and stir just until combined. Fill a quart-size resealable bag with half of the dough. Cut off the tip of one of the bottom corners of the bag and pipe the dough into the donut pan, until about ⅔ full. Repeat with remaining batter.
Put pan in oven and bake for 8-10 minutes or until donuts are golden brown and a toothpick inserted comes out clean. Remove from oven and let donuts cool in pan for 1 – 2 minutes. Then remove donuts from pan and let them cool on a wire rack.
Drizzle caramel sauce over donuts and dust with powdered sugar, if desired.
Recipe created by My Menu Pal™ for Superfresh Growers.
Honeycrisp and Yogurt Breakfast Bowls
1 Honeycrisp apple, diced
1 Tbsp Water
⅛ tsp Ground ginger
24 oz Plain high-protein yogurt
¼ cup Crunchy granola
Drizzle of Honey
2 oz Dragon fruit purée (Note: We like using the dragon fruit smoothie packs that are puréed and frozen.)
In a medium saucepan over medium heat, combine the apples, dragon fruit purée, water and ground ginger. Stir frequently for about 5 minutes until apples are softened. Assemble your yogurt bowl: 8 oz of plain yogurt, a large spoonful of the apple mixture, a drizzle of honey and some crunchy granola. Enjoy!
Recipe created by Nosh & Nourish for Superfresh Growers.
Granny Smith Hangover Knockout Juice
Yields: about 16 oz
2 Granny Smith apples
1 large handful of Spinach
¼ of a small Pineapple
½ of a Cucumber
¼ of a medium Lemon
Knob of Ginger
Generous shake(s) of Turmeric
Prepare the produce for juicing: cut the apples into quarters, and cut the peel off the pineapple and lemon. Juice all the ingredients, but save the turmeric for the end. Pour juice into glasses, and then shake turmeric into each glass and mix in. The more turmeric added, the spicier/earthier the flavor will be.
Overnight Autumn Glory Apple Muesli
2 Autumn Glory® apples, peeled and shredded
1 cup Ground oats
2-3 Tbsps (or more) Sliced almonds
2 Tbsps Chia seeds
1 cup Unsweetened almond milk
2 Tbsps Maple syrup
⅔ cup Unsweetened almond yogurt (or your favorite)
½ tsp Ground cinnamon
½ cup Mixed berries (or seasonal fruit)
Fresh mint leaves for garnish
Place the shredded apples, oats, chia seeds, sliced almonds, almond milk, almond yogurt, cinnamon and maple syrup in a bowl. Mix to combine. Cover and refrigerate overnight. When ready to eat, divide the muesli into 4 bowls, top them with berries and garnish with fresh mint leaves.
Note: This recipe serves 4 people in ½ to ⅔ cup portions. If you are serving for a crowd, feel free to double the recipe. As long as it is kept in an airtight container and in the fridge, this muesli will keep fresh up to 3 days.
Recipe created by Foolproof Living for Superfresh Growers.
1 Autumn Glory® apple
1 tsp Garlic, minced
5 strips Maple bacon
½ tsp Salt
2 cups Vegetable stock
1 tsp Ground pepper
1 tsp Onion powder
2 cups Cream, milk or coconut milk
½ tsp Ground ginger
½ tsp Paprika
1 medium Hubbard squash, or 2 acorn or butternut squash
Preheat oven to 375° F. Cut the squash into halves or quarters and scrape out seeds. Drizzle with olive oil, and add salt and pepper. Roast squash for 35-40 minutes, until fork tender. Allow squash to cool enough to handle. While waiting for squash to roast, cook the bacon until crispy. Scoop out the squash into the soup pot. Add the cream, milk or coconut milk. The coconut milk works as a great non-dairy option. Bring the soup to a boil, and puree until smooth using an immersion blender. Add the vegetable stock and remaining spices. Crumble the crisp bacon into the soup. Bring to a boil, and then reduce heat to a simmer for ten minutes. Shred or spiralize an Autumn Glory apple to create noodles. If you don’t have a spiralizer, diced apple works great too. Ladle hot soup into a bowl, and top with a large handful of apple noodles and a few chunks of bacon as garnish! Enjoy!
Honeycrisp Salsa Fish Tacos
2 medium Honeycrisp apples, diced ¼ cup Apple cider vinegar
½ tsp Salt
1½ cups Seedless watermelon, diced ½ Tbsp Red pepper flakes
¼ tsp Pepper
Zest from 1 lime (about 1 Tbsp) Juice from half a lime
1 good handful of Cilantro, coarsely chopped
2 Ahi tuna steaks
6 Corn or flour tortillas
Toss salsa ingredients together in a medium-size bowl and refrigerate for at least an hour before serving to allow flavors to mingle. Pat the fish dry and liberally season both sides with salt and pepper. In a hot pan with olive oil, sear ahi steaks by cooking on high heat, turning every 1-2 minutes and searing each edge. Tongs may be needed to hold up steaks while searing sides. Rest fish for 5 minutes before slicing against the grain and cutting into inch-long chunks for bite-sized morsels. Dress each tortilla simply with shredded lettuce and add tuna to fill up taco. Top with heaping spoonful of salsa and devour!
Grilled Chili Lime Chicken Sliders with Grilled Granny Smith Apples, Bacon & Sweet Potato Buns
½ cup Garlic-infused olive oil
¼ cup Lime juice, fresh squeezed
2 Tbsps Chili powder
2 Garlic cloves, crushed
1 Tbsp Ginger, chopped
½ tsp Red chili flakes
3 large Sweet potatoes, 28 slices cut at ¼” each
2 lbs. Boneless, skinless chicken breasts cut into slider-size cubes
14 slices of Bacon
2 large Superfresh® Granny Smith apples, cored, cut into 14 thinly cut slices
Melted butter or oil for brushing fruit
Olive oil, sea salt & pepper for potato slices
To marinate the chicken, mix marinade ingredients together in a bowl. Place chicken cubes into the bowl and mix so that they are well coated. Transfer chicken and all marinade liquid to a covered container, or cover bowl tightly with plastic wrap and store in the refrigerator for 3 hours.
To make the sweet potato buns, preheat the oven to 400° and line a baking sheet with parchment paper. Cut sweet potatoes into ¼’’ thick slices. You will need 28 slices for the 14 sliders. Toss into a bowl with a big glug of olive oil, and sprinkle with sea salt and pepper. Make sure both sides of the sweet potato slices are coated well with oil and seasoning. Lay sweet potatoes in a single layer on the baking sheet and bake for 10 minutes on each side. Once done baking, set aside. While sweet potatoes are baking, cook the bacon to your desired level of crispiness.
Slice Granny Smith apples and then soak slices in cold water (this will maximize the amount of liquid in the fruit and prevent burning). Reserve a small section of the grill that will remain clean and chicken free (this is for the apples later). Brush apple slices with melted butter or your favorite oil, so fruit won’t stick to grate. Set aside. On medium-high heat, grill chicken for 5-6 minutes per side, or until an internal temperature of 165° is reached. Once chicken is flipped, start grilling the apple slices on the clean part of the grill. Grill slices for 2-3 minutes on each side. Remove apples and chicken from grill once done.
To assemble sliders, lay 14 sweet potato slices out on a flat surface. Top each slice with one piece of grilled chicken, one piece of bacon (snapped in half to fit), one grilled apple slice, and then top with a second sweet potato bun. Serve immediately and enjoy!
Autumn Glory Apple Quesadilla
1 Autumn Glory apple, sliced thinly
4 Flour tortillas
12 slices Black Forest uncured ham
6 Gouda slices
8 oz Shredded cheddar cheese
⅓ cup Plain Siggi’s yogurt
⅓ cup Kansas City BBQ sauce
To make the quesadillas: For each quesadilla, place a buttered tortilla face-down in a skillet over medium heat. Then add ½ cup of cheddar cheese, 6 ham slices, apple slices, and 3 gouda slices, then top with another tortilla. Cook (on both buttered sides) until the tortilla is golden brown and the cheese is melted, approximately 3 or 4 minutes per side. Slice into triangles.
To make the sauce: In a small bowl, combine the sauce ingredients (BBQ sauce and yogurt). Serve alongside the quesadillas for dipping.
Organic Cameo Apple Baked Chicken Thighs
Yields: 6 servings
6 Skin-on, bone-in chicken thighs
3 Blood oranges, juiced
1 Tbsp Thyme, chopped
2 Tbsps Olive oil, plus more
1 Tbsp Rosemary, chopped
Salt & pepper
1 Tbsp Sage, chopped
1 Blood orange, juiced
2 Blood oranges, sectioned
2 organic Cameo apples
1 tsp Aleppo pepper
In a large bowl, toss to coat the chicken thighs, blood orange juice, olive oil, rosemary, thyme, sage, Aleppo pepper, salt and black pepper. Cover and refrigerate for a minimum of two hours. Preheat oven to 425°F. Cut the Cameo apples into wedges and toss with blood orange juice, salt and pepper. Set aside. In a large oven-safe skillet, coat the bottom with olive oil and heat over medium-high heat. Once hot, place the chicken thighs skin side down in pan and do not move for 6-7 minutes, or until nicely browned. Turn heat off and turn your chicken skin side up. Section the blood oranges by cutting the orange down to its most tender and jewel-like segments. A sharp paring knife is suggested. Add apple wedges and blood orange slices to the pan and place directly into the oven. Bake for about 20 minutes, or until internal temperature is 165°F. Remove from oven and serve.