The Honeycomb Chronicles

Tasty Tuesday – Apples! 11/30/15

Posted on - Tuesday, December 1st, 2015 by admin

Written By: Megan Wilder

An apple a day keeps the doctor away!

There are more than 2,500 types of apples grown in the United States and more than 7,500 kinds of apples are grown throughout the entire world.

So let’s break this down; what kind of apple do you want to use for each dish?  When are these apples in season?  Hopefully, this list helps you out a little and then we can get into the deliciousness that is this week’s Tasty Tuesday!

Granny Smith Apples- *mid to late October* this apple offers a tart, juicy and crisp taste and does well in everything from sauces to eating raw.  This is a great choice for baking!


Jonathan Apples- *usually picked at the end of September* this all-purpose apple is great for your pies, salads and other baking treats!


Fuji- *mid October* this sweet off the tree apple is great for snacking and even better for salads since it’s crisp bite adds a great texture to any meal.


Gala- *August* This crisp and firm apple is perfect for pies and other delectable desserts that need that sweet kick to make it perfect.  It’s also a great choice to eat right off the tree!


Some apples that are great for just about anything are the Gold Rush apple, Honey Crisp, and the Turley Winesap.  No matter the time of year, you have lots of great options for any recipe calling for this delicious fruit!

MYTH – it is in fact a myth that apples have as much caffeine as a cup of coffee. In actuality apples do not have any caffeine at all, but they do have natural sugar. So much that eating an apple is not only healthier for you, you will get more natural sugar than 2-packets of sweet-n-low.

Hope you enjoy!!!


Rice salad with apple and nuts

Prep: 5 minutes | Total Time: 52 minutes |Servings: 1








For the rice salad:

  • 1/3 cup whole almonds
  • 4 cups cooked brown rice
  • 6 spring onions, finely sliced
  • 4 Tbsp currants
  • 1 Granny Smith apple, cored and diced (leave skin on)
  • 1 Jonathan apple, cored and diced (leave skin on)
  • 2 sticks celery, sliced
  • 3 Tbsp chopped parsley

For the dressing:

  • 3 Tbsp lemon juice
  • 4 Tbsp olive oil
  • pinch of sugar, salt and black pepper


  1. Heat the oven to 180°C and place the almonds on a baking tray.
  2. Cook for 5-6 minutes or until fragrant and roughly chop.
  3. In a large bowl, combine the rice, spring onion, currants, apple and celery. Stir through the chopped almonds.
  4. Whisk together the lemon juice, oil, sugar, salt and pepper and toss through the rice salad along with the parsley.


Sweet ‘n Cheesy Apple Flatbread

Prep: 5 minutes | Total Time: 15minutes |Servings: 4









  1. 1 high-fiber flatbread (or medium-large tortilla) with 110 calories or less (like Flatout Light)
  2. 2 wedges The Laughing Cow Light Creamy Swiss cheese
  3. 3/4 cup thinly sliced Fuji apple (about half of a medium apple)
  4. 1/4 cup shredded part-skim mozzarella cheese
  5. 3 tbsp. balsamic vinegar


  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  • Lay flatbread on the baking sheet, and spread with cheese wedges. Evenly top with apple, and sprinkle with shredded cheese.
  • Bake until shredded cheese has melted and flatbread has lightly browned, 10 – 12 minutes.
  • Meanwhile, add vinegar to a small nonstick pot, and set heat to medium high. Bring to a boil, and then reduce to a simmer. Stirring frequently, cook until thickened and reduced to about 1/3rd of its original amount, about 2 minutes.
  • Drizzle vinegar over flatbread, evenly slice into 8 pieces, and enjoy!


 Apple Pie Smoothie

Prep: 5 minutes | Total Time: 52 minutes |Servings: 1












  • 2 medium apples
  • 1 teaspoon cinnamon, divided (or more, if desired)
  • 2 teaspoons maple syrup
  • 1/2 cup (120ml) Greek yogurt
  • 1/4 cup (60ml) milk
  • 1/2 teaspoon cinnamon (or more to taste)
  • 1/8 – 1/4 ground nutmeg


  1. Peel and chop the apples coarsely.
  2. Put in a microwave safe bowl along with 1/2 teaspoon cinnamon and maple syrup.
  3. Stir and microwave for 2 minutes on high. They should be soft after the two minutes.
  4. Meanwhile, add the yogurt, milk, remaining 1/2 teaspoon cinnamon and nutmeg to the bowl of your food processor.
  5. When the apples are done, add half of them to the food processor and process about 30 seconds, or until thoroughly combined.
  6. Then with a spoon or spatula, stir in the other half of the cinnamon apples. Add more cinnamon to taste, if desired.
  7. At this point, it was about room temperature.
  8. Serve now, or chill, or even warm up in the microwave if you’d like it warm.


Barbecued Pork-and-Apple Kebabs

Prep: 30 minutes | Total Time: 30 minutes |Servings: 4













  • 1/2 cup apricot jam
  • 2 tablespoons cider vinegar
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil, plus more for grill
  • Coarse salt and ground pepper
  • 1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
  • 1 medium red onion, cut into 8 wedges
  • 1 Granny Smith apple, peeled and cut into 8 wedges


  1. Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
  2. Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
  3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
  4. Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.

Portabello Stuffed Apple Arugula Salads

{Gluten-Free, Dairy-Free, Soy-Free, Vegan}

Prep: 5 minutes | Total Time: 5 minutes |Servings: 4









  • 4 large portabello mushrooms,stems removed
  • 1 large, ripe avocado, peeled, pitted and mashed
  • ¼ tsp. ground cumin
  • sea salt and pepper, to taste
  • 2 cups fresh arugula
  • 2 large organic apples, diced
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. olive oil
  • 2 Tbsp. white balsamic vinegar
  • ¼ tsp. fresh lemon zest


  1. Fill mushroom cavities with mashed avocado using a spoon to fill entire inside surface. Sprinkle with ground cumin, sea salt and pepper. Add arugula and apples on top of the mashed avocado then drizzle with lemon juice, olive oil and vinegar.
  2. Garnish with lemon zest and serve.



Original recipes:

Rice salad with apple and nuts - Aussie Apples

Sweet ‘n Cheesy Apple Flatbread – Hungry Girl

Barbecued Pork-and-Apple Kebabs – Martha Stewart

Apple Pie Smoothie – The Texanerin Baking

Portabello Stuffed Apple Arugula Salads - The Healthy Apple


Megan is our resident expert here at the hive when it comes to healthy eating and recipes. She has a son who has several food allergies and is constantly finding new and exciting ways to make him the same types of foods we take for granted everyday. When not digging through cookbooks, Pinterest or google, she is also an avid OCR chick! She also is an experienced hiker and explores the Arizona canyons every chance she gets. You may also see her at your local ComicCon dressed in cosplay! Want to say hello? Get in touch with her below.