Apple season is upon us and if you’re looking for some different recipes to utilize the mounds of apples you’ve accumulated, we’re here to help! If you’re a little late to the game or waiting until the holidays to indulge, Gelson’s, with locations in Del Mar, Carlsbad and Pacific Beach, offers some of the best produce in the county and is the perfect spot to select your favorite apples and other fall treats. We’ve assembled a collection of sweet and savory apple recipe ideas from Gelson’s for every course that is sure to please the whole family all while making the best of fall’s most versatile ingredient – the apple!
Soup or Salad:
Featuring roasted carrots and tart Granny Smith apples, this soup is savory and vegetal at its core, but with a lovely hint of sweet apple and cinnamon spice. Butternut Squash Soup is one of the staples of the fall table. View the recipe here.
Raw Brussels sprouts, like cabbage, are hearty enough to hold up under just about any combination of flavors — they’re wonderful shaved and dressed like a slaw or a green salad. And disguised as a lettuce, they may be more appealing to the “sproutophobes” in your family (who may not even notice they’re eating them).
It’s a simple salad, flavorful yet mild and balanced — with the fruits and honey providing ballast for all the bigger flavors. View the recipe here.
The name of the game here is all-around perfect chicken. Start the chicken thighs in a hot, cast-iron skillet on the stove, so all the fat renders out of the skin — and it turns golden brown and crispy. While the chicken finishes in the oven, use its fat to cook sweet-tart apples in rosemary, sage, and Dijon mustard. The result is a juicy, tender, unbelievably crispy chicken with herby, sweet-tart apples.
This is a bright, comforting skillet, but it doesn’t weigh you down. It also comes together in about 30 minutes, so it’s perfect for a light, midweek meal. While the chicken is in the oven, you can throw together a great big, leafy, green salad and slice up a baguette — you’ll want something to soak up that scrumptious sauce in the pan. View the recipehere.
Fall in San Diego wouldn’t be complete without tacos! Tilapia is a great choice for this taco because it has a nice, mild flavor that lends itself well to the spice rub and garlic. It cooks up firm and tender, perfectly complementing the taco’s chewy, creamy, and crunchy textures. And yet, despite the fish being so tasty, it’s the apple salsa — honey-sweet and just slightly spicy — that steals the show! View the recipe here.
Note – this is the equivalent of three pies! In addition to the traditional apple pie fixings, this large dessert features chewy, sweet-tart dried cranberries, a generous shot of dark rum, and freshly grated ginger to the filling. The result is a pie with character — earthy, warming, and full of earnest spice. View the recipe here.
Sangria is a fantastic dinner party drink because it’s so unpretentiously pretty — chunks of fresh fruit floating in a luminous wine punch — and so easy to make ahead and share. With sangria, no one gets trapped in the kitchen with the cocktail shaker!
This recipe is as light and refreshing as a summer sangria, but it’s filled with fall flavor featuring seasonal apples and pears. And where one would traditionally use orange juice and brandy, this recipe swaps for apple cider and apple brandy, and topped it off with Gelson’s Rosé. View the recipe here.
What’s for breakfast?
Imagine a breakfast joint where you could order just the soft, eggy center of the French toast — it would be heaven, right? Well, that’s pretty much what you get with this recipe. With 8 eggs, 3 cups of milk, and a night in the fridge, even the crustiest baguette doesn’t stand a chance, and this French toast is as plush and custardy as they come. It tastes marvelous topped with a pile of spiced, sweet-tart apples and a generous drizzle of maple syrup.
Baked apple French toast is a gloriously over-the-top breakfast, but it doesn’t have to be a big project: You can make it up to 48 hours ahead, so all you have to do in the morning is pop it in the oven. It does take nearly an hour to bake, but that’s time well spent frying up breakfast sausages or thick slabs of smoky bacon. View the recipe here.