(Family Features) Whether your favorite springtime meals take you to the patio or have you throwing open the windows to let fresh air in, enjoying the sunshine and warmth with sweet and savory dishes is a perfect way to celebrate the season. Better yet – bring loved ones together with recipes that are as easy to make as they are delicious for refreshing taste without the hassle.

The uplifting aroma and flavor of Envy Apples offer an invitation to savor small moments around the table, especially when used in simple favorites like muffins, sandwiches, pizza or pies for delicious dishes all day long. Celebrating spring can start with this ultimate apple experience, allowing you to introduce loved ones to new ways to rethink weekly staples.

Wake up with breakfast or brunch on the patio, highlighted by Apple and Date Muffins you can prepare fresh or bake ahead of time then reheat for an easy, breezy morning. Spring often means outdoor activities which require a recharge at lunch like these Apple, Bacon and Brie Cheese Toasties featuring the perfect pairing of sweet with savory.

Wind down the day with Stilton Cheese Pizza, an ultimate family favorite and shareable solution. Finally, cap off the excitement of warming weather and time outdoors with a slice of Classic Apple Lattice Tart served with a scoop of ice cream or custard.

These recipes and more start with the craveable texture and crunch of Envy Apples – a leading apple variety – that provide balanced sweetness with flesh that remains whiter longer, even after cutting, so your favorite meals look as delicious as they taste.

Visit EnvyApple.com to find more patio-perfect recipe inspiration.

Classic Apple Lattice Tart

Servings: 8-10

• 2-3 sheets puff pastry dough
• 5 Envy Apples
• 2 tablespoons sugar
• 1 teaspoon finely grated lemon zest
• 1 tablespoon cornstarch
• 1 egg
• 1 tablespoon milk
• 1 tablespoon cinnamon sugar
• ice cream, custard or cream, for serving (optional)

1. Preheat oven to 365 F.
2. Use two sheets semi-thawed pastry to line fluted tart pan approximately 10 inches, pressing and trimming neatly to fit; chill 15 minutes.
3. Peel, core and thinly slice apples into large bowl; sprinkle with sugar, lemon zest and cornstarch then toss well to evenly coat.
4. Arrange apple slices in pastry-lined tart pan, laying flat.
5. Beat egg with milk. Brush egg wash around pastry rim.
6. Cut 1/2-inch strips from remaining pastry sheet and make lattice pattern over apples, crimping edges once lattice is completed.
7. Brush tart with egg wash and sprinkle with cinnamon sugar.
8. Bake 35-40 minutes, or until pastry is golden. Allow to cool at least 15 minutes before slicing. Serve with ice cream, custard or cream, if desired.

Apple and Date Muffins

Servings: 12

• 2 Envy Apples
• 1 tablespoon maple syrup
• 1 cup flour
• 1 cup bran flakes
• 3/4 cup brown sugar
• 1/2 cup chopped dates
• 1/2 teaspoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 cup butter, melted
• 1 egg, beaten
• 3/4 cup milk
• butter or powdered sugar, for serving (optional)

1. Preheat oven to 375 F and line muffin pan with cupcake papers.
2. Peel and core apples and dice finely; toss with maple syrup.
3. In large bowl, combine flour, bran flakes, brown sugar, dates, pumpkin pie spice and baking powder; mix well.
4. In separate bowl, whisk melted butter, egg and milk.
5. Add half maple-apple mixture to dry ingredients.
6. Pour wet ingredients into dry and fold together until mixed. Spoon evenly into muffin tin cupcake papers. Add 1 teaspoon remaining maple-apple mixture to top of each muffin.
7. Bake 20-25 minutes until muffin mix is set and apple topping is golden. Allow muffins to cool 5 minutes before removing from tin.
8. Serve with butter or dust with powdered sugar, if desired.

Stilton Cheese Pizza

Yield: 1 pizza

• 1 tablespoon pizza sauce
• 1 tablespoon sweet chili sauce
• 1 storebought pizza crust
• 1/2 cup mozzarella cheese, divided
• 1/3 cup stilton cheese, divided
• 1 Envy Apple
• 4 slices prosciutto
• fresh arugula leaves, for garnish
• fresh basil, for garnish
• toasted walnuts (optional)

1. Preheat oven to 450 F.
2. Combine pizza sauce and sweet chili sauce. Spread sauce over pizza crust.
3. Sprinkle with half of the mozzarella cheese and half of the stilton cheese.
4. Cut apple in half then core and slice into thin wedges. Arrange apple over cheese then top with remaining cheese.
5. Cook pizza 7-10 minutes until pale golden and starting to bubble. Add prosciutto and cook 2-3 minutes until golden and bubbling.
6. Serve with fresh arugula and basil. Sprinkle with toasted walnuts, if desired.

Apple, Bacon and Brie Cheese Toasties

Servings: 2

• 1 tablespoon butter
• 4 slices sourdough bread
• 1 teaspoon honey mustard, plus additional for serving (optional)
• 4 slices cooked bacon
• 1 Envy Apple, peeled, cored and thinly sliced
• 1 3/4 ounces brie cheese, sliced
• side salad, for serving (optional)

1. Butter one side of each bread slice.
2. Lay out two slices bread, buttered sides down. Top with honey mustard then layer with two bacon slices, apple slices and brie cheese slices. Top with remaining slices bread, buttered sides up, to create two sandwiches.
3. Heat grill pan or frying pan and cook sandwiches until golden brown on each side and cheese is beginning to bubble.
4. Cut sandwiches in half and serve with side salad or extra honey mustard, if desired.

Source: Envy Apples

(Family Features) Putting a delicious, kid-friendly meal on the table in an hour or less is goal No. 1 for many families. When the hectic schedules of back-to-school season are in full effect, saving some precious time in the kitchen can make all the difference.

Take a homework timeout and bring loved ones running to the dining room for family favorites like Sweet Heat Pickled Beet Grilled Cheese. This modern take on a childhood classic pairs sourdough bread with brie cheese, a spicy-sweet hit of hot honey and juicy Aunt Nellie’s Diced Pickled Beets.

If letting your oven do the work is an even more appealing solution, try an easy recipe like Bacon Wrapped Potato Stuffed Chicken. As a meal and side dish all in one, this simple weeknight dinner starts with cutting a pocket into boneless, skinless chicken breasts before filling with cheesy goodness.

Layer cheddar cheese slices inside the chicken then spoon in READ German Potato Salad made with thinly sliced potatoes, bacon and a sweet-piquant dressing. Finally, fold the chicken breasts closed, wrap with bacon slices and bake 40 minutes to tender, juicy perfection with a final broil to crisp the bacon.

To find more family-friendly meals fit for busy weeknights, visit AuntNellies.com and READSalads.com.

Sweet Heat Pickled Beet Grilled Cheese

Recipe courtesy of MacKenzie Smith of “Grilled Cheese Social”
Prep time: 5 minutes
Cook time: 12 minutes
Yield: 2 sandwiches

• 4          slices (3 ounces each) sourdough bread
• 2          tablespoons hot honey
• 1          small wheel (8 ounces) brie, at room temperature, cut into thin strips
• 8          ounces Aunt Nellie’s Diced Pickled Beets (1/2 jar or 2 individual diced pickled beet cups)
• 2          tablespoons fresh basil, cut into thin strips
• 2          tablespoons unsalted butter
• 1/2       teaspoon garlic salt, or to taste

1. Place two bread slices on cutting board. Drizzle with hot honey then add 4 ounces brie evenly across bread.
2. Drain beets and pat dry. Add evenly on top of brie followed by basil and remaining brie.
3. Spread 1 tablespoon butter on one side of remaining bread slices. Sprinkle with 1/4 teaspoon garlic salt. Place top piece of bread on each sandwich.
4. Heat cast-iron or frying pan over medium-low heat then add sandwiches butter sides down. Butter top sides and add remaining garlic salt.
5. Cook about 5 minutes on each side, or until bread is golden brown and cheese has melted, flipping halfway through.
6. Once sandwiches have cooked on both sides, remove from heat and serve.

Bacon Wrapped Potato Stuffed Chicken

Recipe courtesy of “EZPZMealz”
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 8 servings

• 2          pounds (approximately 4 large) boneless, skinless chicken breasts
• 8          slices sharp cheddar cheese
• 1          can READ German Potato Salad with sauce
• 8-12     bacon slices
• nonstick cooking spray
• freshly ground pepper, to taste

1. Preheat oven to 400 F.
2. Using sharp knife, slice pocket or slit into each chicken breast and fold open.
3. Place two slices sharp cheddar cheese in pockets then spoon 4 ounces potato salad onto cheese.
4. Fold chicken over and close so cheese and potatoes are inside pockets.
5. Take 2-3 bacon slices and completely wrap stuffed chicken breasts, tucking loose ends of bacon on undersides of chicken.
6. Spray baking dish with nonstick cooking spray then place bacon wrapped chicken on tray. Season chicken with pepper, to taste.
7. Bake approximately 40 minutes until internal temperature of chicken reaches 160 F.
8. Turn oven to broil on high (500 F) and broil 2-3 minutes to crisp bacon until chicken reaches 165 F.
9. Remove from the oven and rest 5 minutes then serve.

Source: Aunt Nellie’s, READ

(Family Features) Busy mornings, afternoons and evenings are the norm for many families with days full of work, school, extracurricular activities, social commitments and more. Finding time to pause and share a meal is often a priority that may remain difficult to achieve.

With easy family-friendly recipes that call for Envy apples – named America’s No. 1 apple for taste, crispness, aroma and appearance, according to an independent sensory test by Forward Agency – you can bring your loved ones together for shared meals.

Crisp Apple Tacos put a fresh and sweet spin on a dinnertime classic by making tacos with pork medallions, homemade slaw and apple wedges. With plenty of easy prep work to be done, they’re a convenient way to call everyone to the kitchen; even little ones can help by mixing the dressing, apple sticks and cabbage for the tasty slaw.

For a quick and easy dinner option on busy summer nights, fire up the grill and cook Grilled Apple Portobello Burgers. Distinctly sweet apple rounds are paired with savory, umami-rich portobello mushrooms for a flavor-packed, meatless take on traditional burgers.

Easily recognized by their large, sharable size, Envy apples boast bright red skin that sometimes features a golden blush. They are ideal for snacking, with their satisfying crunch and balanced sweetness, and can also be served as part of any meal of the day. For example, Apple Avocado Toast provides a simple way to fuel up on weekday mornings or can be enjoyed as part of a weekend brunch with the family.

Find these delicious apples at a grocer near you by visiting EnvyApple.com.

Apple Avocado Toast

• 2          eggs
• water
• 4          slices sourdough bread
• 1          ripe avocado, sliced
• 1          Envy apple
• 1          teaspoon lime juice
• 1/4       cup shaved Parmesan cheese
• 2          teaspoons chia seeds
• 1          tablespoon minced chives
• edible flowers, for garnish

1. In pot, cover eggs with 1 inch cold water. Boil 6-7 minutes then place in cool water bath.
2. Peel eggs, halve lengthwise and set aside.
3. Toast sourdough bread then mash avocado across bread with fork.
4. Cut apple into thin slices and place on top of avocado along with egg halves. Top with lime juice, Parmesan cheese, chia seeds and chives.
5. Garnish with edible flowers.

Grilled Apple Portobello Burgers

• 2          Envy apples
• 4          portobello mushrooms
• 1/2       cup olive oil, divided
• 2          tablespoons lemon juice
• 4          garlic cloves, minced
• 2          teaspoons oregano
• 2          teaspoons salt
• 1          cup herbed goat cheese
• 4          brioche buns
• 4          large butter lettuce leaves
• 4          tablespoons mayonnaise

1. Heat grill to high heat.
2. Slice apple horizontally into thick round wedges and remove seeds using fork.
3. Remove portobello stems.
4. In small bowl, combine 1/4 cup olive oil, lemon juice, garlic, oregano and salt. Using basting brush, coat mushrooms on both sides with olive oil mixture.
5. Grill mushrooms stem sides down 2 minutes then flip. Add goat cheese and grill 2-3 minutes until cheese is melted.
6. Coat apple rounds with remaining olive oil and grill 1-2 minutes per side to lightly char.
7. Serve mushrooms with apple rounds on brioche buns with lettuce and mayonnaise.

Crisp Apple Tacos

• 1/2       pound pork tenderloin
• 3          tablespoons olive oil
• 1          teaspoon salt, plus additional, to taste, divided
• 1          teaspoon pepper, plus additional, to taste, divided
• 2          Envy apples, divided
• 3          sprigs rosemary
• 1/2       cup shredded carrots
• 1/2       cup shredded red cabbage
• 1          cup shredded green cabbage
• 4          tablespoons honey
• 1          cup mayonnaise
• 1          tablespoon mustard
• 1          tablespoon white vinegar
• 12        soft taco shells
• 2          tablespoons sour cream
• 1          lime, cut into wedges

1. Cut pork crosswise into 1-inch medallions.
2. Coat pork medallions with olive oil, 1 teaspoon salt and 1 teaspoon pepper then add to saucepan over medium heat.
3. Slice half of one apple into thick wedges and add to saucepan. Slice remaining half into thin wedges and set aside.
4. Add rosemary to saucepan and heat 2-3 minutes. Flip pork and heat 2-3 minutes until pork is slightly golden and cooked through.
5. Let pork rest 3 minutes then slice into strips.
6. Thinly slice half of remaining apple into thin sticks around same size of shredded cabbage. Reserve remaining half.
7. In serving bowl, toss apple sticks, carrots, red cabbage and green cabbage.
8. In bowl, mix honey, mayonnaise, mustard and vinegar into dressing. Add additional salt and pepper, to taste.
9. Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.
10. Cut remaining apple half into thin wedges.
11. Top taco shells with pork, slaw, sour cream and squeeze of lime juice. Top with apple wedges.

Source: Envy Apples

Put a fresh take on post-holiday sandwiches

(Family Features) For most people, the day after a big holiday gathering means two things: a refrigerator filled with opportunity and a marked lack of energy. Fortunately, there are easy ways to make the most of the remnants of your holiday meal so you can take it easy and enjoy a day filled with good food and good rest.

Sandwiches are a natural solution for post-holiday noshing, but all those exceptional entrees practically beg for one last chance to shine. Put a fresh, wholesome twist on this year’s sandwiches by ditching the traditional condiments and dressing up your bread with a new kind of spread. New hummus-based Sabra Spreads – available in Garlic Herb, Honey Mustard and Sea Salt & Cracked Pepper – have 75 percent less fat than the leading spread, mayonnaise, and pair perfectly with sandwiches and wraps of all kinds.

Make an upgrade with these stepped-up takes on the traditional turkey sandwich and more, and find additional mouthwatering inspiration at Sabra.com.

Turkey Sandwich with Cranberry and Hummus

Servings: 1

• 2 slices sourdough bread
• Sabra Spreads Sea Salt & Cracked Pepper
• Bibb or Boston lettuce
• purple onion, thinly sliced
• leftover turkey, sliced about 1/4-inch thick
• cranberry sauce
• salt, to taste
• pepper, to taste

1. Cover one slice of bread with spread then layer lettuce, purple onion, turkey, cranberry sauce, another layer of lettuce, salt and pepper. Add another squeeze of spread and second piece of bread.

Garlic Tarragon Roasted Beet Sandwiches

Recipe courtesy of Stephanie McKercher of The Grateful Grazer
Servings: 2

Roasted beets:

• 3 beets (about 1 1/2 cups), peeled and sliced in thin rounds
• 2 tablespoons toasted sesame oil
• 1 tablespoon chopped fresh tarragon leaves
• salt, to taste
• pepper, to taste

Garlic Tarragon Spread:

• 1/4 cup Sabra Spreads Garlic Herb
• 1 tablespoon chopped fresh tarragon leaves
• salt, to taste
• pepper, to taste

Sandwiches:

• 2 whole grain rolls
• 1/2 apple, sliced in thin rounds
• 1/2 cup micro greens
• 1/4 cup thinly sliced red onion

1. Heat oven to 425° F and prepare baking sheet. In mixing bowl, combine beets, sesame oil and tarragon then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.
2. While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, salt and pepper. Cover bowl and store in refrigerator until beets are ready.
3. Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on inside of each roll. Top bottom half of roll with beets, apple slices, micro greens and red onion, then top with remaining half of bun.

Chicken and Waffles Sandwich

Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
Servings: 4

• 1 tablespoon egg whites
• 2 teaspoons Sabra Spreads Garlic & Herb
• 1/2 cup panko bread crumbs
• 1 teaspoon chopped fresh rosemary, plus additional for garnish
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless, skinless chicken tenders
• 4 frozen waffles
• 1/2 cup fresh spinach
• 4 tablespoons Sabra Spreads Honey Mustard
• 1/2 cup maple syrup

1. Heat oven to 425° F and line baking sheet with aluminum foil.
2. In medium bowl, whisk together egg whites and garlic and herb spread.
3. On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
4. Dip chicken into egg white mixture then into bread crumb mixture.
5. Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.
6. In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
7. Cut chicken tenders in half and place atop waffles. Top with another waffle quarter. Garnish with rosemary and serve with maple syrup.

Grilled Portobello Mushroom and Arugula Sandwich

Recipe courtesy of Chelsey of C it Nutritionally
Servings: 2

Mushrooms:

• 4 portobello mushroom caps, stems removed
• 2 tablespoons balsamic vinegar
• 1/2 tablespoon olive oil
• freshly ground black pepper
• 1/4 teaspoon smoked paprika

Sandwich:

• 1 baguette (12 inches), cut into two pieces and halved lengthwise
• 2 tablespoons Sabra Spreads Garlic & Herb
• 1 roasted bell pepper
• 1 cup arugula

1. Gently clean portobello mushroom caps with cloth just prior to preparation.
2. In medium to large bowl, combine balsamic vinegar and olive oil, and whisk together with fork. Add mushroom caps to bowl and soak until mushrooms are saturated with marinade.
3. Remove mushroom caps from bowl and place on plate. Sprinkle with freshly ground black pepper and smoked paprika.
4. Gently coat grill, grill pan or large skillet with olive oil or nonstick spray and heat over medium heat.
5. Sear mushrooms for about 2 minutes on each side, until cooked through and mushroom caps darken in color. Set cooked mushrooms aside.
6. To assemble sandwich: coat bottom piece of baguette with spread. Add roasted bell pepper, arugula and cooked mushrooms.
7. In clean skillet over medium heat, sear assembled sandwich about 3 minutes on each side until bread is heated through.

Turkey, Prosciutto and Hummus Sandwich

Servings: 1

• 2 slices whole-wheat bread, toasted
• Sabra Spreads Garlic Herb
• tender arugula
• leftover turkey, sliced about 1/4-inch thick
• 1 ounce thinly sliced prosciutto

1. Cover bottom slice of bread with spread then layer arugula, turkey and prosciutto to build club-style sandwich. Add another squeeze of spread and top piece of bread.

Source: Sabra

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