If “an apple a day keeps the doctor away”, the dozens of different apple varieties to be found at the Market should keep you pretty darn healthy this fall! Just eating an apple out of hand is great, but add a few other well-chosen ingredients and the results are delicious!
For example, how about this cross between breakfast and lunch that could be paired with a cup of soup to make a satisfying supper for a crisp autumn evening?
Apple Cheddar Waffle Panini
from Country Living
- 2 tbsp. coarse-grained mustard
- 4 tsp. maple syrup (from Maplewood Farm)
- 4 Belgian waffles (from Walking Waffle)
- 3½ oz. grated sharp cheddar cheese
- 1 apple
- In a small bowl, mix mustard and maple syrup.
- Spread mixture on one side of four leftover waffles. Place 1 3/4 ounces grated sharp Cheddar cheese (about 1/2 the cheese) on two of these waffles.
- Thinly slice apple and divide between same two waffles, layering atop cheese. Sprinkle another 1 3/4 ounces grated sharp Cheddar cheese over apples. Top with remaining two waffles, spread-side down.
- Place panini in a lightly oiled large skillet over medium-low heat. Set a plate or cake pan on top of panini and weigh down with food cans. Cook until waffles are toasted and cheese melts, about 8 minutes, turning after 4. (Alternatively, use a panini press and cook according to manufacturer’s instructions.) Slice panini in half to serve. Makes 4 half-panini.
We’ve got you covered for breakfast lunch and dinner, with dessert and warm cider too so stock up on apples this week! We even have a recipe that uses that spiralizer you’ve been wanting to try!