An Apple a Day
Incorporating Fall’s Favorite Fruit into Four Distinct Courses
Moving from one season to the next always necessitates adjustments—wardrobe changes, home and car tune-ups, and major schedule shifts—but the transition from summer to autumn tends to feel the least severe and most refreshing. As the cooler fall air rolls in, it also ushers in an arguably unmatched sense of possibility that gently encourages you to leave behind what no longer serves you and to start anew.
That comfortingly familiar early-fall feeling that still manages to feel bright, crisp, and new each year is perfectly represented by fall’s signature fruit: the apple. Symbolic in a myriad ways and beloved for their versatility in form and function, wide range of flavors, and many health benefits, apples have something to offer for every course. Read on for a full day’s worth of apple-centered recipes to celebrate fall’s favorite fruit and a season of new beginnings.
Breakfast
Apple Cinnamon Overnight Oats (photo above)
Nutritious, convenient, and endlessly customizable, overnight oats have become an incredibly popular breakfast option. To infuse your oats with one of autumn’s favorite flavor pairings—tart apple and warm cinnamon—try this simple, on-the-go recipe.
Ingredients (for 1 serving):
1/2 cup old-fashioned rolled oats
1/2 cup milk (dairy or plant-based)
1/2 apple, diced or grated
1/2 tsp ground cinnamon
Pinch of salt
1/4 cup plain or vanilla yogurt (optional, for added creaminess)
1 tsp maple syrup or honey (optional)
1 tsp chia seeds (optional, for a thicker texture)
1/4 tsp vanilla extract (optional)
Directions:
1. In a wide-mouth glass jar (or similar container), combine the oats, milk, cinnamon, salt, and whichever of the following optional ingredients you choose to use: the yogurt, maple syrup or honey, chia seeds, and vanilla extract.
2. Stir in the diced or grated apple.
3. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Stir before eating. Add more milk as needed to reduce thickness, and customize to your liking by topping your oats with thin apple slices, extra cinnamon, and/or a dollop of your favorite type of nut butter.
Lunch

Apple Cranberry Pecan Salad with Feta Cheese
As temperatures begin to drop, harvest salad and hearty soup pairings prepare for their time to shine. This light but flavorful autumn salad marries complementary tastes and textures to provide the perfect base for grilled chicken and/or the perfect pairing for a smooth and savory soup.
Ingredients (for 4 servings):
Salad:
5–6 cups spring mix, chopped romaine, or baby spinach
1 apple, thinly sliced (Honeycrisp and Granny Smith apples are best)
1/2 cup dried cranberries
1/2 cup pecans, roughly chopped
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced (optional)
Vinaigrette:
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Pinch of salt and black pepper
Directions:
1. Combine all salad ingredients in a large serving bowl.
2. In a separate smaller bowl, whisk together all vinaigrette ingredients.
3. Just before serving, pour the vinaigrette over the salad.
4. Toss salad and vinaigrette gently and serve immediately.

Dinner
Pork Chops with Green Apples, Onions & Rosemary
Tart-sweet and savory flavors, along with rustic seasoning, combine beautifully in this classic autumn dinner recipe. This balanced entree is hearty and comforting without being heavy.
Ingredients (for 4 servings):
4 boneless or bone-in pork chops (about 1 in. thick each)
1–2 green apples, thinly sliced
1 medium red or yellow onion, thinly sliced
2 tbsp olive oil
1–2 tbsp fresh rosemary, chopped
1/2 cup chicken broth or apple cider
Salt and black pepper
1–2 cloves garlic, minced
1 tbsp Dijon mustard (optional)
1 tsp honey (optional)
Directions:
1. Preheat oven to 400°F.
2. Pat pork chops dry and season generously with salt, pepper, and half the rosemary.
3. Heat half the olive oil in a large skillet over medium-high heat. Sear each pork chop for approximately 3–4 minutes per side until nicely browned. Transfer chops to a plate.
4. In the same large skillet, pour in the remaining oil and then add apple and onion slices. Cook for 5–7 minutes, stirring occasionally, until softened and lightly browned. Transfer cooked apple and onion slices to a plate.
5. Make a pan sauce by adding minced garlic and remaining rosemary to the skillet, cooking for 30 seconds, and then pouring in the chicken broth or apple cider while scraping up the browned bits to thicken. Stir in Dijon mustard and honey if using.
6. In a greased baking dish or on a lightly-oiled sheet pan, roast the pork chops in the oven until they reach 145°F internally. This will take about 8–10 minutes.
7. Spoon the apples and onions over the pork chops and drizzle with the pan sauce before serving. Consider serving mashed or roasted potatoes or sweet potatoes on the side.
Cocktail

Spiced Apple Cider Sangria
This stunning but simple cocktail balances warm spiciness and cool crispness, encapsulating those early fall days before summer fully fades.
Ingredients (for 6 servings):
1 750 mL bottle wine (a dry red like
Pinot Noir or a dry white like
Pinot Grigio is best)
2 cups apple cider
1/2 cup orange juice
1/2 cup brandy
3 cinnamon sticks
2 apples, thinly sliced
1 orange, sliced
Ice
3 tbsp sugar (optional)
1 tsp cinnamon (optional)
Directions:
1. Place the apple and orange slices in alarge pitcher.
2. Add the wine, apple cider, orange juice, brandy, and cinnamon sticks to the pitcher and stir.
3. Place the pitcher in the refrigerator for at least 3 hours, preferably overnight.
4. For added fall flair, consider adding cinnamon sugar rims to your glasses before serving the sangria. Mix the cinnamon and sugar together and moisten glass rims with water, orange juice, or an orange wedge before dipping them into mixture.
5. Add ice to glasses, pour in sangria, and enjoy!













