In this monthly feature, we offer 3 themed recipes for you to choose from depending on how much time you have and how adventurous you’re feeling:  Bachelor’s level takes the least effort to prepare, and Doctorate the most.

Download PDF versions of these recipes:

• Bachelor’s: Spinach Salad with Apples, Pecans and Blue Cheese (.pdf, 52K)
• Master’s: Apple-Walnut Crisp (.pdf, 52K)
• Doctorate: Pork Chops with Applesauce (.pdf, 54K)
• Complete Set: An Apple for Teacher (.pdf, 87K)

Kids may not be in the habit of bringing apples for teacher anymore, but the fruit remains an icon of the classroom. Most likely, that’s because the apple harvest and the first days of school coincide, and at one time students brought apples to win favor with teachers (hence the unflattering term “apple polisher”). Ever since, both the fruit and the return to school have been harbingers of fall.

Apples deserve the attention. They’re one of the most versatile fruits around—perfect for snacking, and as at home in savory dishes as they are in an all-American pie. Apples certainly make a tasty bridge from summer to fall fare. Toss them in a salad, for the start of a supper that’s not too heavy on a warm Indian summer evening. As the days start to cool and the craving for heartier dishes intensifies, apples are ideal for homey entrees and desserts.

They’re available year-round in supermarkets, of course, but these days you’ll find perfect, peak-season local and regional fruit filling the bins at the grocery store and farmers’ market. Depending on where you live, you may also find seasonal heritage varieties with wonderful names like Aunt Jane and Green Horse.

Whichever variety you choose, select firm-textured apples with smooth, shiny skin and vivid color. Store them in the refrigerator for up to two weeks, and wash them just before using. (If you dislike mealy apples—and most of us do—don’t leave them at room temperature for longer than two days.)

If the season’s bounty tempts you to gorge on the fruit, you’ll reap plenty of nutritional benefits. Apples are a good source of fiber (one large fruit has about 20% of your needs for the day) and rich in health-boosting antioxidants that are linked with lower cancer and heart-disease risk.

So go ahead and pick up a bushel. Enjoy some as snacks and try the rest in our recipes.

Five to Try

About 2,500 apple varieties are cultivated in the United States, which means there’s a world of flavors beyond the well-known Red Delicious and McIntosh. In recent decades, the Braeburn, Fuji, and Gala have all come on strong, thanks to their crisp textures, sweet juiciness and versatility. Here are five more varieties worth sampling.

• Cortland: Red skin, white flesh. Sweet, with a tart edge; firm. Best used in salads and sauces
• Empire:  Compact, round shape, red hue with hints of gold (it’s a cross between the Red Delicious and McIntosh). Sweet-tart, crunchy, and juicy. Best used in snacks and salads; pies
• Jonagold: A cross between the Golden Delicious and Jonathan, with reddish-orange, gold-flecked skin. Sweet and juicy.Best used in snacks, salads, pies, sauces—a good all-purpose apple.
• Macoun: Golden, with a red blush. Sweet, aromatic, tender and juicy. Best used sliced with cheddar cheese or in applesauce.
• Pink Lady (Cripps Pink): Gold with a pink blush. Tangy, sweet and crunchy. Best used in salads, pies and sauce.

Bachelor’s

Spinach Salad with Apples, Pecans and Blue Cheese

A firm, crisp, tart apple, such as Granny Smith or Fuji, works best for this salad. Using apple cider vinegar in the dressing adds an extra layer of apple flavor. Serve with grilled chicken for a light supper.

   3 tablespoons extra-virgin olive oil
   1 tablespoon apple cider vinegar
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   1/4 teaspoon Dijon mustard
   1 clove garlic, minced
   1 (6-ounce) package baby spinach
   1 medium Granny Smith apple, thinly sliced
   1/4  cup chopped, toasted pecans
   4 teaspoons blue cheese

1. Combine the first 6 ingredients in a large bowl; stir with a whisk. Add spinach and apple; toss to coat. Divide spinach mixture evenly among each of 4 plates. Top each serving with 1 tablespoon pecans and 1 teaspoon cheese. Yield: 4 servings.

Master’s

Apple-Walnut Crisp

A crisp (called crumble in Britain) is a homey dessert easy to pull together on a weeknight. Use a combination of juicy apple varieties—Braeburn, Fuji, Empire, Gravenstein, Jonagold, Pink Lady. You can cut the butter into the topping using a pastry blender or two knives, or simply rub the butter into the oat mixture with your fingers. Serve warm with a scoop of vanilla ice cream.

Filling:

   2 pounds apples, peeled, cored and cut into 1/4-inch slices
   1/3 cup granulated sugar
   1 lemon, juiced
   3 tablespoons all-purpose flour
   Nonstick cooking spray

Topping:

   3/4 cup quick-cooking oats
   3/4 cup packed brown sugar
   1/4 cup all-purpose flour
   1/2 teaspoon ground cinnamon
   6 tablespoons cold butter, cut into pieces
   1/3 cup chopped walnuts

1. Preheat oven to 375 °F.

2. To prepare filling, combine first 3 ingredients in a large bowl; toss to combine. Stir in 3 tablespoons flour. Pour apple mixture into 2-quart baking dish coated with cooking spray.

3. To prepare topping, combine oats, brown sugar, 1/4 cup flour and cinnamon in a medium bowl. Cut in butter until mixture is crumbly (about the size of peas). Stir in walnuts. Sprinkle oat mixture over apples. Bake at 375 °F for 35 minutes or until topping is bubbly and apples are tender. Yield: 6 servings.

Doctorate

Pork Chops with Applesauce

Applesauce is a great way to use a bumper crop of fruit, and you can use any combination of apples you find. Prepare it a day or two ahead to allow the sauce’s flavors to fully develop. This recipe yields a generous amount of this versatile sauce; serve some with the pork—a classic match—and enjoy the rest dolloped on pancakes or waffles, spread on toast, on sandwiches or stirred into plain yogurt. Brining is a simple technique to infuse flavor and moisture into lean cuts of meat like center-cut pork chops (substitute chicken, if you like). Put the pork in the brine the night before or first thing in the morning before you head off to school. If it’s a warm evening, fire up the grill outside to cook the chops. Serve with a side of sautéed spinach.

Pork chops:

   2 cups reduced-fat buttermilk
   2 tablespoons kosher salt
   2 tablespoons brown sugar
   4  (5-ounce) bone-in center-cut pork chops

Applesauce:

   2 pounds apples, peeled, cored and chopped
   1/2 cup water
   1/4 cup granulated sugar
   1/2 teaspoon allspice
   1/8 salt
   1 lemon, juiced

Remaining ingredients:

   1/2 teaspoon black pepper
   Nonstick cooking spray

1. To prepare pork chops, combine buttermilk, kosher salt and brown sugar in a bowl, whisking to dissolve salt and sugar. Place pork chops in a zip-top plastic bag; add buttermilk mixture. Seal and refrigerate 8 to 24 hours, turning bag occasionally.

2. To prepare applesauce, combine apples and next 5 ingredients (through juice) in a medium saucepan; bring to a boil. Cover, reduce heat and simmer 30 minutes or until soft. Mash with the back of large spoon or blend in a blender to desired consistency. Serve at room temperature, or chilled.

3. Remove pork from brine; discard brine. Pat pork dry with paper towels; sprinkle with pepper. Heat a large grill pan over medium-high heat; coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until done. Serve with applesauce. (Reserve remaining applesauce for another use.) Yield: 4 servings.