If you’re looking for some great new dishes featuring apples, be sure to try these from the Giant Eagle Market District today!

Baby Arugala Salad with Apples, Parmesan, & Pine Nuts

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 10 min

Ingredients:

  • 1 package Natures Basket Baby Arugala
  • ¾ cup Parmesan Cheese, shredded
  • ½ cup Pine Nuts, Toasted
  • 1 cup Cucumber, julienne
  • ½ cup Yellow Pear Tomatoes, halved (any small yellow tomato will work)
  • 1 cup Granny Smith Apples, julienne
  • ½ cup Apple Cider Vinaigrette

Directions:

1. Place all ingredients into a mixing bowl except the tomatoes.

2. Toss all ingredients & gently pour in the vinaigrette.

3. Place the salad onto a large platter or bowl & garnish with the yellow tomatoes.

Note: Pears also work great in place of the apples.

Spring Greens with Apples, Blue Cheese, & Candied Pecans

Compliments of Market District Chef Benjamin D’Amico

Serves: 4-6
Prep Time: 10 min

Ingredients:

  • 1 package Natures Basket Spring Mir or Baby Romaine
  • ¾ cup Rouge Creamery Smokey Blue Cheese, chunked
  • ½ cup Candied Pecans, Toasted
  • 1 cup Honey Crisp Apples, julienne
  • ½ cup Apple Cider Vinaigrette

Directions:

1. Place all ingredients into a mixing bowl.

2. Toss all ingredients & gently pour in the vinaigrette.

3. Place the salad onto a large platter or bowl & garnish with the additional candied pecans & large slices of blue cheese.

Note: Pears also work great in place of the apples.

Candied Pecans

Compliments of Market District Chef Benjamin D’Amico

Makes: ½ cup
Prep Time: 5 min
Cook Time: 5 min

Ingredients:

  • 4 oz Pecans, whole
  • 2 tbsp Sugar in the Raw
  • 2 tbsp Local Honey
  • 1/8 tsp Cinnamon

Directions:

1. Preheat the oven to 350°F; also preheat either a grill or a grill pan.

2. Mix the pecans with the honey, sugar, & cinnamon together in a small bowl.

3. Place the pecans onto a sheet tray & bake at 350F for 5-7 minutes. Remove from oven and allow to cool.

Apple Cider Vinaigrette

Compliments of Market District Chef Benjamin D’Amico

Makes: 2 ¼ cups
Prep Time: 10 min

Ingredients:

  • ½ cup White Balsamic Vinegar
  • ½ cup Apple Cider
  • 1 cup Market District Olive Oil
  • 1 tbsp Red Onion or Shallot
  • ½ tsp Ginger, ground
  • 2 tbsp Dijon Mustard
  • 1 tsp Ground Black Pepper
  • ½ tsp Kosher Salt

Directions:

1. Place all ingredients into a mixing bowl except the olive oil.

2. Whisk ingredients together until blended.

3. Slowly add the olive oil while whisking the ingredients in the bowl.

4. Season with salt & pepper.

Apple Jalapeño Glaze

Compliments of Market District Chef Benjamin D’Amico

Makes: 1 ½ cups
Prep Time: 10 min
Cook Time: 30 minutes

Ingredients:

  • 2 tbsp Balsamic Vinegar
  • 1 ¼ cup Water
  • 1 tbsp Red Onion or Shallot
  • ¼ tsp Cinnamon, ground
  • 2 tbsp Lemon Juice
  • 2 tbsp Jalapeño Pepper, fresh, minced
  • 1 cup Apple (Golden Delicious or Granny Smith work best), diced
  • 1 cup Brown Sugar
  • ¼ tsp Ground Black Pepper
  • ½ tsp Kosher Salt

Directions:

1. Place all ingredients into a mixing bowl.

2. Put all ingredients into a medium sized pot & cook over medium heat for 30 minutes, until the mixture becomes a thick syrup. The liquid should reduce by half before it is ready to use.

3. Is you desire a smoother sauce use a food process or stick blender to puree some of the apples.

4. Drizzle over grilled salmon, pork tenderloin, or chicken breast, also makes a wonderful glaze for BBQ ribs – great for tailgating.

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