I bought two 5lb bags of apples last week, ambitious to make apple sauce. I didn’t get around to it, but I thought about how great apples are as a savory element to dinners. I don’t fancy myself a baker, so this week I’m making apple recipes without extra sugar. Apples pair really well with meats like pork and sausage and I think have a great fall flavor when they’re actually in season. Here’s what I”m thinking for this week:

Monday - Pork Loin stuffed with Apples and Red Bliss Mashed Potatoes - we’re having some dinner guests, I think this well be most impressive.

Tuesday - Chicken Normande with Mashed Apples and Potatoes

Wednesday - Apple Crepes with Calavados Butter Sauce - this has some apple brandy in it - I can’t wait to try this.

Thursday - Pan-grilled Sausages with Apples and Onions (two things apples love)

Friday - Cider-brined Cornish Hens with Pearl Onions and Apples - I picked up a couple hens on sale and froze them, they’ll be perfect - a Thanksgiving trial run!