Pink Lady, Honeycrisp, Golden Delicious, Granny Smith … the list goes on and on. It’s officially apple season, and if you have more of the fall produce staple than you know what to do with, we’ve got you covered. This week, Elena Besser stopped by TODAY to share apple recipes featuring a few of your favorite varieties.
If you’re a fan of adding fresh fruit to salad, give Besser’s apple and fennel starter a try. Aged cheddar and crispy prosciutto get tossed in an apple cider vinegar dressing that delivers the perfect balance of sweet and savory flavors in every bite. For something a bit more decadent, French toast with caramel apple sauce is definitely the move. This overnight breakfast bake will steal the show at any autumnal gathering — especially with the flambé moment. And for a fun twist on a classic combo, trade in the roasted apple and pork chop pairing for apple and sausage smashed burgers. The patties get topped with white cheddar and apple slaw, then piled high onto pillowy potato buns.
Apples aren’t the only fall ingredients Besser likes to cook with. For more seasonal recipes, try her squid ink linguine with squash and pancetta or her black forbidden rice bowl with roasted sweet potatoes. They’re both tasty ways to get dinner on the table in 45 minutes flat.
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Elena Besser’s apple recipes
Apples are the perfect addition to any salad, but I love to make them the star of a salad. In this recipe, start by baking prosciutto on a sheet tray in the oven until crispy. Then, thinly slice apples and fennel and toss in an apple vinaigrette. The whole salad is topped with aged cheddar, which is shredded on a box grater.
I love this recipe because it is a great way to use bread that is going stale and make a fabulous breakfast dish that can be prepped the night before. All you have to do is pop it in the oven to bake off the next morning while you make the apple foster sauce. Plus, the flambé moment is a really fun entertaining trick for a crowd.
Apples and pork are a match made in heaven, but I love to find creative ways to change up the classic roasted apple and pork chop pairing. Say hello to these pork and apple smashed burgers, which are loaded with white cheddar and piled high with apple slaw. These are everything you love about a classic smash burger.
More recipes to make this week
No need to peel your delicata squash before slicing it — the roasted skin adds extra flavor and texture to your squid ink linguine. Not to mention, it saves you time during pasta night.
Getting in your veggies has never been easier — or tastier — than with this grain bowl. The black forbidden rice base gets topped with sweet potatoes roasted in a super flavorful blend of spices.
More apple recipes