By Trish Coffman
You know what they say about an apple a day…
… but did you know that the reasons this favorite fruit purportedly keeps the doctor away are mostly concentrated in the skin? Take advantage of this fall staple in its entirety with these fresh ideas.
As a snack: Dip apple slices into plain, low-fat Greek yogurt drizzled with honey or maple syrup. Or cut an apple into horizontal slices (removing the core) and top with almond butter and a sprinkle of cinnamon or pumpkin pie spice.
In a salad: Toss baby spinach or other greens with slices of apple, walnuts, chopped dried figs and a homemade balsamic or red wine vinaigrette. Add crumbled feta or goat cheese.
In a frittata: Chop an apple into small chunks, then sauté over medium-high heat for 3 to 5 minutes, until softened. Add a generous sprinkle of kosher salt and freshly ground black pepper. Reduce the heat to medium, then add a couple large handfuls of chopped Swiss chard to the pan, stirring until chard is wilted. Place the apple-chard mixture in a pie pan that you’ve sprayed with cooking spray. In a bowl, whisk together 6 eggs and 1/3 cup of low-fat milk, plus 1/2 teaspoon mustard, kosher salt and freshly ground black pepper. If you like, stir in up to a cup of grated cheese, such as fontina or white cheddar. Pour the egg mixture over the apples and chard and bake on a rack in the center of the oven at 425 degrees for 35 to 45 minutes (the frittata should be set — i.e., not wobbly in the center — and barely golden brown on top).