This post is sponsored by EnzaFruit. However, all opinions expressed are my own.
I love apples, but I’ve never really cooked with them before. I’ve only either enjoyed them raw or in an apple pie. After the cooking class at Central Market though, I’m ready to host a dinner party just to share some of the yummy dishes you can make with the Envy™ apples.
More About Envy™ Apples
If you have not heard about the Envy™ apple, here’s what I learned. It’s a cross between a Braeburn and Royal Gala. They are non GMO and are grown in Washington State and New Zealand. The kicker is that they have a naturally higher citric acid content which means they brown slowly. One of the chef’s said you could leave it out up to 10 hours and it WON’T BROWN! How cool is that? That’s why they’re ideal for meal prep, picnics, salads, charcuterie boards, you name it!
The Central Market cooking class offered up breakfast, lunch, and dinner recipes, along with a white and red wine pairing. Here’s a glimpse of how it all went down.
Envy™ Apple Recipes
The first dish was the Envy™ Apple & Blueberry Baked Oatmeal.
It was warm, hearty and easy to make. Becky even suggested placing it in individual ramekins, so that you could bake as needed throughout the week.
Mary was up next with two of my faves.
First was the Envy™ Apple, Arugula, Fennel & Roasted Walnut Salad.
If like me, you’re on a reset cleanse, this is a great salad to add into the mix. It is so crisp, light, and yummy that it doesn’t need a protein to make it satisfying. Here’s the recipe.
Envy™ Apple, Arugula, Fennel & Roasted Walnut Salad Recipe
|3 tbsp lemon juice, plus more to taste||3 celery stalks, thinly sliced on a mandoline|
|½ tsp fine sea salt, plus more to taste||1/3 cup fennel fronds or parsley|
|Freshly ground black pepper||1/2 cup toasted walnuts|
|¼ cup extra-virgin olive oil||12 oz arugula|
|3 large fennel bulbs, thinly sliced on a mandoline||2 1/2 oz Parmesan, shaved (about 2/3 cup)|
|2 Envy™ apples halved, cored, and thinly sliced |
In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, arugula, apples and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving.
Next was the Sheet Pan Roasted, Fennel-Crusted Pork Loin with Envy™ Apples & Onions. While the pork loin is something I’ll probably save for a special occasion, I can see adding apples & onions as a side to many of my daily meals.
I paired it with the Canaletto 2016 Pinot Noir and boy was it delicious.
Mary also prepared the Butternut Squash & Envy™ Apple Soup with Sage.
Richard closed out the night with a dessert I’m definitely adding to my repertoire.
It was a Roasted Envy™ Apple & Pear Compote with Candied Ginger served with some crème fraîche. OMG so good!
Richard added that if we wanted to recreate it ourselves, we should cover it with aluminum foil after 30 minutes, then stir every 15 minutes, to avoid burning it.
Is your mouth watering yet? What are you waiting for? Run, don’t walk, to Central Market. Pick up some Envy™ apples, along with all the ingredients needed to recreate these yummy recipes, and maybe even check out a cooking class for yourself. You won’t be disappointed.
Which Envy™ apple recipes are you looking forward to trying, or wowing with, at your next gathering?
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