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I think I might have an apple hoarding problem. Every time I go to the farmer’s market now I see another irresistible bag of heirloom apples—Pippin, Sweet 16, Haralson, Northern Spy, Prairie Star, etc. I want them all! But then there I am, surrounded by apples, and there’s just so many you can eat out of hand. And then there are just so many pies you can eat—though I’ll get some apple-pie recipes up before Thanksgiving, I promise. My mom always likes to throw a bunch of apples in to a pot with pork and sauerkraut, and that’s a great thing. But what else can you do? This! Apples have a savory side, and you can use them like a vegetable, if you’re smart about it. Like how? Let’s find out!
Apple Salad with Toasted Mustard Seeds and Herbs
Toasting mustard seeds is a good skill to master, because it’s easy. All you do is put them dry in a sauce-pan and swirl until they start to pop, and at that point they don’t taste like prepared-mustard, they taste like a dark-toasted-nut, but really concentrated, and then with a mustard follow-through. For this salad all you’re doing is toasting some mustard seeds and making a vinaigrette, then putting the whole thing with sliced apples. This is good!
Quick Balsamic Apple Pickles
I know what you’re saying: What kind of crazy person pickles apples? But seriously, this quick spiced apple pickle makes the best grilled-cheese sandwich! It’s really good with ham, and is so good on a fancy cheese plate.
Martha Rose Shulman’s Apple Salad with Blue Cheese, Walnuts, Bitter Lettuces
Apples, walnuts, and blue cheese are a heavenly match, and this recipe gets them all together with some bitter lettuces like escarole so the whole thing isn’t too too sweet. Really a keeper, and a good Thanksgiving recipe too, if you want to practice it before the big day.
Beet and Apple Salad
A little horseradish, a lot of beets—this is a beautiful salad to bring to a potluck and to serve with pork or chicken. One bit of advice: this salad can take a lot more apples than they say. They say one. I say four. At least. Load it up!
Roast Rutabaga and Roast Squash with Apples and Feta Salad
For those of you with a savory-tooth, the warm flavors of roast-squash are so very nice with salty feta and fresh apples. Just pretty, that’s what this salad is. You could add leftover chicken or smoked fish for a very nice entrée too.