For the slaw:

1 Pazazz Apple, thinly sliced

1 Jalapeno, chopped

1 Red Bell Pepper, sliced thin

½ White Onion, sliced thin

⅓ cup Chopped Cilantro

2 cups Shredded Green Cabbage

¼ cup Mayonnaise

⅓ cup Greek Yogurt

1 tbsp. Apple Cider Vinegar

¼ tsp. Sugar

DIRECTIONS

Prep all the fruits and vegetables, then place them in a large serving bowl.

Whisk together the mayonnaise, Greek yogurt, apple cider vinegar and sugar. Pour over and toss to combine.

Enjoy immediately. You can also keep this in the refrigerator, covered, for up to a day in advance.

Recipe by Jess of Slice of Jess.

NOTES ON THIS RECIPE:

I prefer white onion in this recipe, but you can certainly substitute with red, green, or even a shallot.

Apple cider vinegar tastes best, but you can also swap it out with white or red wine vinegar.

Leftovers should be consumed within 1 – 2 days.

For the salad:

Juice of 1/2 lemon

1/2 apple, thinly sliced

150 grams (1 cup) of cooked and cooled brown rice

1 teaspoon finely chopped rosemary leaves

1 tablespoon dried cranberries

2 tablespoons chopped roasted almonds

A handful of arugula or thin ribbons of lacinato kale

For the dressing:

2 teaspoons maple syrup

1 tablespoon apple cider vinegar

1 tablespoon extra-virgin olive oil

Salt and pepper, to taste

A handful of arugula or thin ribbons of lacinato kale

DIRECTIONS

Squeeze lemon juice over the apple slices and toss to combine. Toss through the remaining salad ingredients, then tip into your lunchbox.

Combine the dressing ingredients in a small jar or container with a tight-fitting lid if you plan to take your salad on the go. Season to taste with salt and pepper.

Pour the dressing over the salad just before serving and toss well.

Recipe by Carolyn Jung of FoodGal.

Adapted from “152 Non-Sad Lunches” by Alexander Hart

For the galette:

1 premade/store-bought pie crust, thawed

2 medium Pazazz Apples, unpeeled

1- ¾ lbs small winter squash of choice, halved, seeded with skin on

4 medium shallots, peeled, root end trimmed but left whole

2 tablespoons extra virgin olive oil

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh sage

2 tablespoons whole-grain dijon mustard

1 teaspoon salt

¼ teaspoon black pepper

¼ cup crumbled blue cheese

1 egg, lightly beaten

Recipe by: Chef Elle Simone Scott of America’s Test Kitchen

DIRECTIONS

Preheat the oven to 400 degrees.

Prepare a rimmed edge sheet tray by lining with parchment. Place pie dough on a sheet tray and set aside.

Make Filling: Halve and core apples and cut into ¼ inch thick wedges and add to a large mixing bowl.

Slice squash into ¼ inch wedges & shallots into ¼ inch thick wedges without breaking the root. Add to the bowl with the wedges.

Add oil, thyme, sage, salt and pepper to the vegetables and apple mixture and stir gently to combine.

Starting in the center of the crust, alternate pieces of apples, shallots and squash, shingling the slices, clockwise until you’ve used all while leaving at least 2 inches of space from the edge of the dough.

Fold and pleat the dough over the edge of the filling and brush with egg wash.

Bake until the crust is golden and the apples and vegetables are tender and slightly caramelized, about 30 minutes, rotating half way through cooking.

Remove the galette from the oven and sprinkle cheese over the tart and return to the oven for about 5 more minutes.

Remove the galette from the oven and let it rest on a cooling rack for 10 minutes.

Cut into wedges and serve

For the nachos:

Caramel sauce – Make your own (recipe below in recipe card) or buy a caramel sauce from the store. You’ll want one with a thinner consistency so that you can drizzle it over the apple slice nachos.

Maple syrup – This sweetens the caramel sauce and also gives it a nice dark color.

Peanut butter – Use a creamy peanut butter for best results. I used a no-stir peanut butter which works best, but feel free to use your favorite type. You could also use almond butter or sunflower seed butter for a nut-free option.

Coconut oil – This helps create a drizzly sauce. Use refined coconut oil for less coconut flavor.

Apples – We’re using Pazazz apples, which are the perfect combination of crunchy, sweet, and tart. They are perfect for loaded apple nachos.

Toppings -Be sure to include some shredded coconut, mini chocolate chips, and sprinkles!

DIRECTIONS

Make peanut caramel sauce. If you’re making this from scratch, you’ll want to combine the peanut butter, maple syrup, and coconut oil in a small bowl. Microwave in 30 seconds increments, stirring in between until smooth.

Set up toppings. Choose your toppings and place in small bowls or “taster bowls” so that everyone has access.

Slice apples. Remove core and seeds and slice apples thinly.

Once everything is prepped, all you need to do is put it out on a spread and let everyone go at it! Put out small plates and a bowl of apple slices, the peanut caramel sauce, and alllllll of the toppings.

And then everyone can make their own apple nachos for a fun and interactive snack!

Apple caramel nachos are best eaten immediately. If you want to prep ingredients ahead, feel free to make caramel sauce (it will stay a nice drizzling consistency even when it cools) and put out toppings in dishes or pinch bowls. (I used these pinch bowls for our toppings.)

For the sangria:

2 PAZAZZ apples large diced

2 (750ml) bottles red wine

4 cups apple cider

1 cup orange juice

1 cup brandy

3 cinnamon sticks

2 oranges sliced

Rosemary garnish

DIRECTIONS

In a large pitcher add chopped fruit and cinnamon sticks. Add wine, apple cider, orange juice, and brandy. Stir well.

Place in refrigerator and let sit for about 4-6 hours, stirring occasionally when juice settles, to let flavors combine.

Pour sangria with fruit in wine glass for serving, or over ice with sprig of rosemary.

For the crust:

1 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons dried thyme

1/2 teaspoon salt

1 stick unsalted butter, cold, grated, then placed in the freezer to firm up for 20 minutes

1/2 rounded cup (generously measured) sour cream

For the topping:

1 cup unbleached all-purpose flour

1 cup brown sugar

1 cup (4 ounces) grated Asiago cheese

1/2 teaspoon ground black pepper

6 tablespoons unsalted butter, softened at room temperature, then cut into small cubes

For the filling:

4 to 6 Pazazz apples (you’ll need the smaller amount for a galette; the larger amount for a pie), peeled, cored, and sliced thinly

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 teaspoon grated nutmeg

For finishing:

1 egg, lightly beaten, for brushing on the edges of the crust

DIRECTIONS

Preheat the oven to 350 degrees.

In a medium bowl, combine flour, thyme, and salt. Using your fingers, add the grated butter and work gently into the flour mixture. Add the sour cream 1 tablespoon at a time, and mix the dough until it holds together.

In another bowl, add all the topping ingredients, and mix together gently with your fingers until a semi-clumpy texture forms.

In a large bowl, mix together the filling ingredients with a spoon.

On a lightly floured work surface, roll out the pie crust to a 12- to 13-inch circle.

If making a pie: Transfer rolled dough to a pie plate, fill with apple mixture, top with cheese mixture, crimp crust edges, and brush edges with beaten egg.

If making a galette: Transfer rolled dough to a large sheet of parchment paper on top of a baking tray. Spoon apple mixture onto the dough, leaving a 1 1/2-inch border all around the edge. Fold edges over, pleating as you go to seal in the apples. Spoon the cheese mixture all over the center. Brush galette edges with beaten egg.

Bake on the middle rack for about 45 minutes, or until the apples are soft and the crust is brown. Let cool before slicing and serving.

Adapted from a recipe by Jesse Cool of Flea Street Cafe

Blog By: Carolyn Jung of The Food Gal

Easy Pazazz Turnover

6 tablespoons sugar
½ teaspoon ground cinnamon
1 Granny Smith apple, peeled, cored, and chopped coarse
1 ½ teaspoons lemon juice
Pinch table salt
¼ cup applesauce
1 sheet frozen puff pastry (9 by 9 1/2 inches), thawed overnight in refrigerator
Flour for dusting work surface

DIRECTIONS

For make ahead directions or to serve two immediately and freeze two, see the last step. This recipe (to serve 8) was originally published in Cook’s Country Magazine.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Combine 2 tablespoons sugar and cinnamon in small bowl.

Pulse apples, remaining sugar, lemon juice, and salt in food processor until chopped into pieces no larger than 1/2 inch. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices. Transfer apple mixture to small bowl and stir in applesauce.

Unfold puff pastry onto lightly floured work surface and roll into 10-inch square. Cut into four 5-inch squares and fill each turnover with 2 tablespoons apple mixture, brush edges with reserved apple juice, then fold and crimp (see photos). Place turnovers on plate and freeze until firm, about 15 minutes.

Line rimmed baking sheet with parchment paper. With turnovers still on large plate, brush tops with reserved apple juice and sprinkle with cinnamon sugar. Place turnovers on baking sheet and bake until well browned, 20 to 26 minutes, rotating sheets halfway through baking time. Transfer turnovers to wire rack and let cool slightly. Turnovers can be served warm or at room temperature.

You can fill, fold, and freeze the unbaked turnovers up to 1 month in advance. Freeze them on a baking sheet, then transfer to a zipper-lock freezer bag. Before baking, allow the turnovers to sit at room temperature for 20 minutes, then proceed with the recipe as directed.

By: Elle Simone of America’s Test Kitchen</a

Pan Roasted Chicken with Apple Slaw

3 tablespoons sour cream
2 tablespoons maple syrup
1 ½ tablespoons lemon juice
1 ¼ tablespoons table salt, divided
½ teaspoon pepper, divided
1 large fennel bulb,
2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and sliced thin
1 large red apple, halved, cored, and sliced thin
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
½ teaspoon cayenne pepper
1 tablespoon vegetable oil
¼ cup torn fresh basil leaves

DIRECTIONS

We developed this recipe with Honeycrisp apples.

Adjust oven rack to middle position and heat oven to 450 degrees. Whisk sour cream, maple syrup, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add fennel bulb and apple and toss to combine; set aside.

Pat chicken dry with paper towels and sprinkle with cayenne, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 5 minutes per side. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 15 minutes.

Transfer salad to serving platter and sprinkle with basil and fennel fronds. Serve salad with chicken

By: Elle Simone of America’s Test Kitchen

Curried Butternut Squash and Apple Soup

1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into1 1/2-inch chunks(see related Step by Step)
1 ½ pounds Golden Delicious apples, peeled, cored, and chopped
3 medium shallots, peeled and quartered ¼ cup vegetable oil
Salt and pepper
4 cups low-sodium chicken broth (see note)
1 tablespoon maple syrup
½ teaspoon curry powder
¼ cup heavy cream

DIRECTIONS

Because the bulbous end of butternut squash contains the seeds and stringy fibers, purchase squash with a relatively long neck—they have more usable flesh. You can replace the chicken broth with vegetable broth for a vegetarian version of this soup.

Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, apples, shallots, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add ½ cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes.

Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in syrup, curry powder, and cream. Bring soup to simmer over medium-low heat, adding ¼ cup water at a time as necessary to adjust consistency. Serve. (Soup can be refrigerated in
airtight container for 3 days.)

By: Elle Simone of America’s Test Kitchen

Pazazz and Brie Grilled Cheese

1/2 caramelized vidalia onion
Olive oil
Unsalted butter
2 pieces of sourdough bread
1 tsp fig jam
5-6 slices of brie cheese
1/2 medium Pazazz apples

DIRECTIONS

Place pan with olive oil on medium-low heat and cook onions until caramelized.

Bring pan to medium heat, add butter to the pan, and place one slice of sourdough in the pan and another piece of sourdough with fig jam (plain side down).

Place brie, apples, and caramelized onion on the plain piece of bread.

Flip the bread with fig jam on top of the stacked sandwich.

Cook in pan until both sides of the bread are golden brown and the cheese begins to melt.

Enjoy!

By: Emily Chan of Boston Food Gram