Type what you have

Ingredients

• ✓ red apple
• pineapple
• orange
• red grape
• green grape
• strawberry yogurt

Instructions

1. 1 Combine pineapple, orange, apple, red grapes, and green grapes together in a bowl. Add yogurt; stir to coat.

By Trevor rogers

Ingredients

• ✓ red apple
• water
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water with apple peels and cores in a saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the apple flavor and color have permeated the water, about 30 minutes.
3. 3 Strain apple juice into a mixing bowl; discard all solids. Stir in sugar until dissolved. Allow to cool for 30 minutes before drinking.

By megmeister

Ingredients

• ✓ red apple
• iceberg lettuce
• red grape
• galia melon
• pomegranate seed
• greek yogurt
• orange juice concentrate

Instructions

1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Ingredients

• ✓ red apple
• pork chop
• sauerkraut
• onion
• brown sugar
• caraway seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.
3. 3 Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By Pat Mathena Oglesby

Ingredients

• ✓ red apple
• buttercup squash
• lemon
• pecan
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place buttercup squash halves in a baking dish.
2. 2 Place apples in a large bowl; cover with lemon juice. Stir in all but 1 tablespoon pecans, brown sugar, and cinnamon; spoon into buttercup squash halves. Sprinkle remaining 1 tablespoon pecans on top. Dot 1 ½ teaspoons butter over each squash.
3. 3 Bake in the preheated oven until squash is tender, about 45 minutes.

By Volleyballmom

Ingredients

• ✓ red apple
• cabbage
• granny smith apple
• carrot
• red bell pepper
• green onion
• mayonnaise
• brown sugar
• lemon juice

Instructions

1. 1 Combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions in a large bowl.
2. 2 To make the dressing: Mix mayonnaise, brown sugar, and lemon juice together in a small bowl. Pour dressing over cabbage mixture; mix until evenly coated.

By Aunt Mamie

Ingredients

• ✓ red apple
• bacon drippings
• onion
• caraway seed
• sauerkraut
• white wine
• chicken stock
• brown sugar
• pork loin roast
• kielbasa sausage

Instructions

1. 1 Heat bacon drippings in a Dutch oven over medium heat. Cook and stir onion in hot drippings until soft and translucent, about 5 minutes. Stir in apple and caraway seeds and cook until apple is just tender, about 3 minutes more. Stir in sauerkraut until incorporated.
2. 2 Stir together white wine, chicken stock, and brown sugar in a medium bowl; pour over sauerkraut mixture.
3. 3 Place pork roast into a slow cooker. Pour sauerkraut mixture over the top of pork.
4. 4 Cook on Low until pork easily falls apart when pulled with a fork, 6 to 8 hours. Add sausage and continue to cook until sausage is heated through, 15 to 20 minutes more.

By Dianna Jacobs-Fresh

Ingredients

• ✓ red apple
• pork rib
• salt
• pepper
• white wine
• water
• caraway seed
• brown sugar
• sauerkraut
• carrot

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish.
3. 3 Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out.

By Karen

Ingredients

• ✓ red apple
• russet potato
• carrot
• cucumber
• salt
• red onion
• egg
• black pepper
• mayonnaise
• gochujang
• sesame oil
• ginger

Instructions

1. 1 Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
2. 2 Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
3. 3 Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
4. 4 Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
5. 5 Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
6. 6 Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

By lutzflcat

Ingredients

• ✓ red apple
• chicken thigh
• green grape
• pecan
• red onion
• celery
• mayonnaise
• greek yogurt
• tarragon
• mustard
• lime
• salt
• black pepper

Instructions

1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Ingredients

• ✓ red apple
• avocado
• tuna
• red onion
• celery
• walnut
• mayonnaise
• pickle juice
• dill weed
• dijon mustard
• cumin
• salt
• pepper

Instructions

1. 1 Gather ingredients.
2. 2 Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher.
3. 3 Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
4. 4 Enjoy!

By Dbanakis

Ingredients

• ✓ red apple
• vegetable broth
• salt
• brown sugar
• black peppercorn
• allspice berry
• candied ginger
• water
• ice
• onion
• cinnamon stick
• rosemary
• sage
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
3. 3 Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
4. 4 Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.

By carter_crazy

Ingredients

• ✓ red apple
• pasta
• salmon
• red onion
• yellow onion
• celery
• walnut
• peanut
• yogurt
• olive oil
• curry powder
• lemon juice
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

By USA WEEKEND columnist Jean Carper