Roche Bros. has made daily trips to the New England Produce Center in Chelsea every day since we opened in 1952. Our buyers hand-select the freshest produce and deliver it directly to each store, alongside local offerings and fresh cut fruit.
Our produce departments are brimming with apples of all sorts this season. Fall’s favorite fruit lends subtle sweetness and crunch to a variety of cooked dishes. Apples are ripe for using in all kinds of recipes, from breakfast to dessert.
Bake apples into your morning muffins, with cinnamon and nutmeg, or chop them into a compote and serve with pancakes or waffles. Mix chopped Macintosh or Granny Smith apples into your warm cereal, with oatmeal or farro as the base. Add toasted nuts for added crunch. Or get breakfast ready the night before by assembling baked French toast with slices of Cortland apples and baking it in the oven when you wake up.
For lunch, make a Waldorf salad, with your favorite red-skinned apples, celery, grapes and walnuts. Dressed with mayonnaise and served on a bed of lettuce, this salad dates back to a meal first served at the famous Waldorf Astoria Hotel in New York City in 1893.
On a chilly fall day, blend apples into a smooth, warming soup with butternut squash. Tart Granny Smith apples balance the sweetness of the squash, and toasted fresh sage or nuts lend a crunch to each bite. Serve the soup with a grilled cheese sandwich, with brie and apples on a baguette with a drizzle of honey, or apples and cheddar on sourdough.
At dinner time, thinly sliced apples create a warm, sweet balance with tangy sauerkraut in this recipe for Brown Sugar Mustard Pork Roast with Sauerkraut. Try making Homemade Sauerkraut recipe for a complete meal from scratch.
As a side dish with chicken or fish, julienne Cortland or Fuji apples for a sweet addition to cole slaw, with julienned carrots, shredded cabbage and lightly dress the slaw with apple cider vinegar, honey, mayo and poppy seeds.
For dessert, stuff Braeburn or Gala apples with a mixture of dates, apricots, lemon juice and zest, cinnamon and nutmeg, oats and walnuts and serve with sweet mascarpone cheese blended with honey. Or make an apple crisp with Macoun or Macintosh apples and a topping of brown sugar, oats and cinnamon.
Fill individual hand pies with salted caramel and Granny Smith apples, and serve with homemade ice cream – it’s easier to make than you think with this simple recipe for Salted Caramel Apple Hand Pies.