It’s Apple picking season!
We have lots of savory ways of using all those apples you picked in this week's meal plan. We’ve made it easy to shop for each dish too with our shopping list.
Check out Season Generously for some additional sweet recipes too.
Caramel Pork Chops with Sweet Cornbread
Ingredients for pork chops:
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples – peeled, cored and sliced
1. Preheat oven to 175 degrees.. Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. While chops are cooking, combine brown sugar, salt and pepper, cinnamon and nutmeg in a small bowl. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender, about 5-7 minutes. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops.
Ingredients for Cornbread:
10 tablespoons unsalted butter, melted, plus more for buttering the pan
1 cup all-purpose flour
1 cup stone-ground cornmeal, plus more for dusting the pan
3/4 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons honey
1. Preheat the oven to 350 degrees. Butter and lightly flour a 9-inch cast iron skillet with cornmeal. Be sure to remove any excess cornmeal from the pan.
2. Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
3. Whisk together 8 tablespoons of the butter with the buttermilk, eggs, vanilla and honey in a small bowl until smooth.
4. Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared cake pan and bake until a cake tester comes out clean, about 30 minutes.
5. Let cool for 15 minutes before removing from cake pan. Spread the remaining 2 tablespoons of butter over the top of the cornbread to finish. Serve immediately or at room temperature.
Honey Mustard Chicken & Apples
8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks
1 cup low-sodium chicken broth
2 to 3 tablespoons store-bought honey mustard (or see my homemade Honey Mustard recipe below)
1 to 2 tablespoons roughly chopped fresh parsley
1. Preheat the oven to 450 degrees. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
2. Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
3. To serve, top apple mixture over the chicken and sprinkle with parsley.
Ingredients for honey mustard (not included in shopping list above):
1/3 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice
1.Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.
Flank Steaks Stuffed with Apple,
Feta & Almonds
1.5-2 pounds flank steak
1/4 cup honey
1/4 cup low-sodium soy sauce
1/4 heaping cup feta cheese, crumbled
1 garlic clove, chopped
1 whole apple, diced
1/4 cup raw almonds, chopped
1. Place the flank steak in a plastic ziplock bag with the honey and soy sauce and marinate overnight, or at least 1 hour.
2. In the morning, remove the meat from the marinade, and put it on a cutting board. Combine the feta cheese, garlic, apple, and chopped almonds in a mixing bowl and put cheese filling in the middle of the flank steak. Roll it up and use toothpicks to seal it closed. Place the meat in a 4 or 6 quart crockpot, seam-side down.
3. Cover and cook on low for 5-6 hours, or on high for about 3-4 hours. Remove and slice carefully to serve.
Rotisserie Chicken with Grilled Maple-Glazed Acorn Squash
Oil, for oiling grill grates
1 stick (8 tablespoons) unsalted butter
1/2 cup pure maple syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard powder
1/2 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
2 acorn squashes (about 2 pounds each)
1 tablespoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1. Preheat a grill for cooking over medium heat. Lightly oil the grill grates.
2. Melt the butter in a small saucepan and turn off the heat. Remove 1/4 cup of the melted butter and reserve. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and few grinds of pepper into the saucepan. Bring to a simmer and cook for about 4 minutes to reduce slightly. Remove the glaze from the heat and let cool. Set aside 1/3 cup of the glaze for drizzling at the end.
3. Carefully halve the squashes from the stem to the bottom. Scoop out the seeds with a spoon and discard. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Place the slices in a very large bowl.
4. Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Sprinkle the spice mixture over the squash slices. Drizzle the reserved 1/4 cup of melted butter over the squash. Toss with your hands to make sure the slices are evenly coated.
5. Place the squash slices on the grill and cover. Cook until dark grill marks appear, about 10 minutes. Flip the squash slices; cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.
6. Brush the squash slices with the glaze and flip. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Remove from the grill and arrange on a large platter. Drizzle with the reserved glaze. Serve warm or at room temperature.
Butternut Squash & Apple Soup
1 medium yellow onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 large carrot, chopped (about 3/4 cup)
2 tablespoons unsalted butter
1 large (or 2 small) butternut squash, peeled and chopped (6 to 8 cups), seeds removed
1 apple, peeled, cored, chopped
3 cups chicken or vegetable broth
1 cup water
Pinches of nutmeg, cinnamon, salt and pepper
Parsley and/or chives, to garnish (optional)
1. Heat a large pot on medium heat. Melt the butter in the pot until it foams. Add the onion, carrot, and celery and sauté for 5 minutes.
2. Add the butternut squash, apple, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
3. Use an immersion blender to purée the soup, or work in batches and purée the soup in a standing blender.
4. Add pinches of nutmeg and cinnamon. Add salt and pepper to taste. Garnish with chopped fresh parsley and/or chives.
Is your mouth watering??
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Julie is a stay-at-home mom of two girls and with a passion for all things food. She loves growing, cooking, and, of course, eating food! She started meal planning years ago to stay organized and eliminate food (and money!) waste and started sharing it on her own blog, Season Generously.