(Family Features) When your family’s favorite dishes inevitably grow tired, a touch of sweetness may be all you need to freshen up the flavor of classic recipes. Keep tried-and-true dinners on the table with a simple addition that complements the tastes you know and love: fresh fruit.
With its craveable texture and crunch, balanced sweetness and beautiful golden red color, an option like Envy Apples can be enjoyed as part of delicious meals. While they’re often best served fresh or paired with cheese boards, sandwiches or mocktails, their sweetness also plays up when combined with pasta, shrimp, Parmesan, toasted almonds and more in this Apples and Pesto Farfalle.
To change up Taco Tuesday, bite into these Crisp Apple Tacos and believe in the uplifting aroma and flavor of apples as an invitation to savor those small moments around the family table. It can be your ultimate apple experience and introduce loved ones to new ways to rethink their favorite weekly meals.
Plus, because Envy Apple slices naturally stay white longer than other varieties, they maintain their beauty while you cook so finished dishes look as delicious as they taste.
To find more ways to sweeten up family meals, visit
EnvyApple.com
.
Apples and Pesto Farfalle1 pound farfalle pasta3 1/2 teaspoons kosher salt, plus additional for cooking pasta, divided1/3 cup extra-virgin olive oil, plus additional for cooking pasta, to taste, divided1 bunch parsley leaves1 cup toasted almonds1 cup shredded Parmesan2 tablespoons lemon juice30 turns fresh cracked pepper2 cups cooked peas2 Envy Apples, diced1 bunch chives, thinly sliced1 block Parmesan20 shrimp2 tablespoons canola oil1/2 teaspoons coarse pepperCook pasta in salted boiling water until just tender. Drain and toss gently with olive oil, to taste, then set aside.In food processor, pulse parsley leaves, almonds, shredded Parmesan, 2 teaspoons kosher salt, lemon juice and cracked pepper. Once pulsed, turn processor on high and drizzle in 1/3 cup olive oil until well incorporated.Toss pasta with fresh pesto until well coated. Fold in peas, apples and chives. Using peeler, shave thin slices off Parmesan block over pasta for garnish.Preheat grill or grill pan over high heat.Toss shrimp in canola oil, 1 1/2 teaspoons salt and coarse pepper. Grill 2 minutes on each side, or until charred slightly. Spread evenly over pasta and serve.
Crisp Apple Tacos2 Envy Apples1/2 pound pork tenderloin3 tablespoons olive oil1 teaspoon salt1 teaspoon pepper3 rosemary sprigs1/2 cup shredded carrots1/2 cup shredded red cabbage1 cup shredded green cabbage4 tablespoons honey1 cup mayonnaise1 tablespoon mustard1 tablespoon white vinegarsalt, to tastepepper, to taste12 tortillas2 tablespoons sour cream1 lime, cut into wedgesSlice half of one apple into thick wedges; reserve. Slice remaining half into thin sticks; reserve. Slice second apple into thin wedges; reserve.Cut pork crosswise into 1-inch round medallions. Coat pork medallions with olive oil, salt and pepper then add to saucepan over medium heat. Add thick apple wedges to saucepan.Add rosemary to saucepan and cook 2-3 minutes. Flip pork and cook 2-3 minutes until pork is slightly golden and cooked through.Let pork rest 3 minutes then slice into strips.In serving bowl, toss thin apple sticks, carrots, red cabbage and green cabbage. Mix honey, mayonnaise, mustard and vinegar. Add salt and pepper, to taste.Mix dressing and cabbage; refrigerate at least 1 hour prior to serving.Top tortillas with pork, slaw, sour cream and squeezes of lime. Top with thin apple wedges.