We don't think there could be a more perfect fall Food of the Month for November than Apples. Read on to find out not only their nutritional value, but their versatility too!
Apples are a popular staple in cooking and baking during the fall season. As the weather cools off and the air gets crisp, you’ll find several different apple varieties at your local stores and farmers market. These crunchy, juicy fruits are packed with antioxidants and phytonutrients. Apples are a good source of vitamin C and fiber, and are low in calories (about 80 calories for a small apple - holla!). They come in a wide variety of sweetness and tartness, making them perfect for both savory and sweet dishes. To get the most nutritional benefits from apples, be sure to keep the peel on. Find the type you like best, enjoy and don't feel guilty!
Are you headed to a Holiday party in the upcoming months? Why not make this delicious and comforting quesadilla recipe that features crisp apples, gooey brie and peppery arugula. YUM!
Brie, Apple, and Arugula Quesadillas
Makes 6 servings (2 wedges = 1 serving size)
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider
- 3 (10-inch) flour tortillas
- 6 ounces Brie cheese, rind removed and cut into 1⁄4-inch-thick slices, divided
- 1 Fuji apple, cored and cut into 1⁄4-inch-thick slices (about 1⁄2 pound), divided
- 3 cups arugula, divided
- 3⁄4 teaspoon freshly ground black pepper, divided
- Combine mustard and cider in a small bowl; stir well.
- Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1⁄2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt.
- Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1⁄4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan.
- Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1⁄2 teaspoon pepper. Cut each quesadilla into 4 wedges.
You can substitute Honeycrisp or Ambrosia apples, if you prefer.
recipe and image via My Recipes