Ingredients:
6 medium multicolored carrots (about 10 oz) peeled
4 small golden beets (about 8 oz) peeled 
1 fuji or flavor of choice apple
1/2 c full fat greek yogurt
1/4 c mayonnaise
2 Tbsp apple cider vinegar
2 tsp honey
3/4 tsp whole caraway seeds
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper, plus more to taste
5 leaves kale, thick stems removed, thinly sliced crosswise

Directions:
Using the coarse grater/largest holes grate carrots, beets and apple into a large bowl.

Whisk yogurt, mayo, vinegar, honey, seeds, salt and pepper in med bowl.

Add yogurt mixture to carrot mixture and add kale.  Toss to combine.  Season with salt and pepper.  Cover and chill until ready to serve.  This can be done ahead up to 8 hours.

This compliments pork quite well. 

www.epicurious.com

Ingredients:
1 large butternut squash
2 tablespoons olive oil
2 small medium onions, or 2 tablespoons onion flakes
4 cups broth, chicken or vegetable
2 small apples, peeled and cubed
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon coriander
1/ 4 teaspoon ground cinnamon
could add sage, thyme and rosemary
could add diced or shredded cooked chicken (great for leftover chicken)

Directions:
Use at least a 5 quart crockpot for this soup.

 Put foil on a cookie sheet and bake the washed butternut for about an hour--depending on the size--then cut it in 1/2 , and scoop out the seeds. Then lay each half, cut side down onto foil, and  either cook more or peel off the skin and cut up as needed for my recipe.

Plug in your crockpot and turn to high. Add the broth, and the onion and apple. Stir in the spices except sage, thyme and rosemary if using. Cover to let heat.

When the squash has finished roasting, add it to the pot. Cover and cook on low for 6 to 8 hours, or on high for about 4.  The last 2 hours add sage rosemary and thyme.

Blend in small batches with a stand blender, or carefully blend with an immersible wand.  

Add chicken and let warm through. 

Serve and enjoy!  A crusty bread and or salad would go well with this soup. 

Notes: You could replace butternut with pumpkin, add steamed and pureed cauliflower, do a combination of sweet potatoe and squash.  

Source: https://www.ayearofslowcooking.com/2008/10/crockpot-butternut-squash-soup-recipe.html

Ingredients:
3 Tbsp fresh lemon juice                                      
2 Tbsp olive oil
1 tsp ginger, peeled, finely grated                
salt and pepper
1 tsp poppy seeds, plus more if desired
1 medium tart apple, cut into matchsticks
2 small white turnips, peeled and cut into matchsticks
4 ounces brussels sprouts, leaves separated

Directions:
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.
 
​Source: https://www.epicurious.com/recipes/food/views/crunchy-turnip-apple-and-brussels-sprout-slaw-51260300

Ingredients:
Dressing:
½ c low fat Greek yogurt                                       1 Tbsp lemon juice
1 Tbsp olive oil                                                   2 tsp apple cider vinegar
½ tsp chopped fresh thyme                                       salt and pepper

Salad:
¼ c walnuts, chopped                                         
1½ c cooked chicken diced to ½” pieces
1 small, tart apple, cored and chopped
½ c red seedless grapes, halved
3 scallions (green onions), whites & greens divided, chopped
8 romaine heart leaves or 12 Bibb lettuce leaves
 
 Directions:
1) Preheat the oven to 350°F.

2) For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.

3) For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.

4) To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.

Never leave a child unattended in the kitchen. Limit the child to tasks that are safe and age-appropriate.

Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-waldorf-chicken-boats-3363922

Ingredients:
1 c unsweetened applesauce                         
1⅓ c vanilla yogurt
Dash of ground nutmeg
½ c granola with raisins
 
Directions:
1) In a small bowl, combine applesauce and nutmeg. Spoon 1 tablespoon granola into each of 4 parfait glasses.
2) Layer each with 1/3 cup yogurt and 1/4 cup applesauce; sprinkle with remaining granola.
3) Serve immediately. Enjoy!
 
​Source: https://www.tasteofhome.com/recipes/apple-yogurt-parfaits/

Ingredients:
1 granny smith apple, skin on, cored and sliced in a circle
1 red apple skin on, cored and sliced in a circle
¼ c peanut butter                      
½ c granola
1 Tbsp cinnamon sugar mixture ( CIN MIX: ½ c sugar and 1 tsp cinnamon)

Directions:
1) Spread all the apple slices except the top slice with peanut butter.
2) Sprinkle granola and cinnamon sugar over the peanut butter.
3) Stack the apples, alternating between red and green slices.
4) Wrap tightly in plastic wrap and refrigerate until ready to eat.

Source: https://www.foodnetwork.com/recipes/ree-drummond/apple-granola-stackers-3864600

Ingredients:
1 c cubed, cooked chicken                                                    1 tsp lemon juice
½ c chopped apple                                                                   ¼ tsp onion powder
½ c chopped celery                                                                   ⅛ tsp salt
¼ c dried cranberries                                                                ¼ mayonnaise
½ c unsweetened, crushed pineapple, drained             4 pita pocket halves

Directions:
1) Combine chicken, juice, apple, celery, powder, salt, cranberries, mayonnaise
​and pineapple in a bowl.

2) Fill pitas with chicken mixture.

3) Enjoy!
 
Source: https://www.tasteofhome.com/recipes/fruity-chicken-salad-pitas/

Ingredients:
¼ c peanut butter
2 whole wheat pita pocket halves
⅛ tsp ground allspice
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
½ medium apple, thinly sliced
½ medium, firm banana, sliced
 
Directions:
1) In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg.
 
2) Spread the peanut butter mixture inside pita bread halves
 
3) Fill with apple and banana slices.
 
Enjoy!
 

Source: https://www.tasteofhome.com/recipes/fruity-peanut-butter-pitas/

INGREDIENTS
5 pounds apples-Gala, Stayman, Winesap, Arkansas Black are good choices.  Use one
                 variety or a mix.
 1 cinnamon stick
 1 lemon plus extra juice for acidified water
 1/4 cup water
 Pinch of salt
 
DIRECTIONS
Peel, core, and cut apples into large chunks.  Place them in water with the extra lemon juice until you have prepped them all.  Peel the lemon rind into thick strips with a  peeler being careful to get as little pith as possible.  Juice the lemon, straining the seeds.  Combine the apples, lemon zest and juice, water and salt in the pot, place it on the lowest setting and cook until soft at least 3 hours.  You can let it go awhile.  I’ve cooked the sauce for 6 hours just because I was gone and it was fine.  Give it a stir when you check on it, the top apples look like they’re not cooking (but they are!) and the ones underneath are really soft.  You can remove zest and cinnamon stick or leave it.  I’m lazy so I leave it.  This has kept in my fridge, covered, for 2 weeks. 
 
Yields 8 cups.
 

INGREDIENTS
3 CUPS CHOPPED CABBAGE
2 UNPEELED APPLES, CORED & CHOPPED
1 LARGE CARROT, GRATED
2 GREEN ONIONS FINELY CHOPPED
1/3 CUP MAYONNAISE
1/3 CUP BROWN SUGAR
1 TABLESPOON LEMON JUICE, OR TO TASTE.
 
DIRECTIONS
In a large bowl, combine cabbage, apple, carrot, and green onions.
 
In a small bowl, mix together mayonnaise,  brown sugar, and lemon juice.
 
Pour dressing over salad and mix well.
 
A great source of Vitamin A, Vitamin C, and fiber!