In continuing the celebration of National Apple Month, this week’s column features more delicious recipes using Michigan’s fresh apples. This versatile fruit can be incorporated into a main dish, side dish, dessert, beverage or enjoyed as a healthy snack. Try one of these fun recipes while Michigan apples are plentiful.

Apple Orchard Salad

Salads are always a delicious addition to any meal. This variation of the garden salad will make you popular at your next dinner party with the use of Michigan’s Gala apples.
Ingredients:
4 cups chicken breast, diced
8 cups spring greens
4 fresh Michigan Gala apples, thinly sliced
1 cup shredded Swiss cheese
1 cup glazed walnuts
1 cup apple cider vinaigrette dressing
Preparation:
• Mix salad greens and apple cider vinaigrette together in bowl.
• Arrange diced chicken on top of greens. Coat mixture and chicken with cheese. Arrange apple slices in circular rows to cover (Hint: apple will oxidize, these should be placed just before serving. You may want to drop in lemon juice and water to prevent browning.)
• Sprinkle with glazed walnuts to finish.

Roasted Pork Tenderloin with Mustard Apple Relish
Ingredients:
¼ cup olive oil, divided
2 pork tenderloins, about 1 pound each
2 tablespoons dried rosemary leaves
4 cups unpeeled thinly sliced red Michigan apples
2 cups thinly sliced onions
2 cups Michigan apple juice
2 tablespoons coarse ground Dijon-style mustard
1 tablespoon sugar
Preparation:
• Preheat oven to 350 degrees. Brush tenderloins with 2 tablespoons of the oil. Cook in large skillet on medium-high heat until browned on all sides. Remove from heat; cool slightly.
• Rub tenderloins with rosemary leaves. Place on flat rack in baking pan. Bake 40 to 50 minutes or until internal temperature of each tenderloin reaches 160 degrees.
• Heat remaining 2 tablespoons oil in large skillet on medium-high heat. Cook and stir apples and onions until tender-crisp, about 5 minutes. Stir in apple juice. Cook until liquid is reduced by half, about 10 minutes, stirring occasionally. Stir in mustard and sugar.
• Slice tenderloin and serve with apple-onion mixture.
Apples Roasted with Root Vegetables
Ingredients:
3 cups peeled tart Michigan apples
2 cups carrots, peeled, cut into ¾ inch thick rounds
1 medium onion, cut into wedges
1 lb. small red skin potatoes cut into quarters
2 large yams, peeled and cut into ¾ inch cubes
2 cups parsnips, peeled and cut into ¾ inch chunks
2 teaspoons extra virgin olive oil

Balsamic Thyme Vinaigrette
3 tablespoons white Balsamic vinegar
1 teaspoon chopped fresh thyme
3 tablespoons extra virgin olive oil
½ teaspoon chopped fresh parsley

Preparation:
• Preheat oven to 425 degrees. Combine apples, carrots, o n on, red skin potatoes, yams and parsnips in large bowl. Drizzle with olive oil; season with salt and pepper and toss thoroughly to coat.
• Spread vegetables evenly on large baking sheet. Bake 20-25 minutes until vegetables are tender and beginning to caramelize. Remove from oven.
• While vegetables are roasting, whisk together vinaigrette ingredients. Set aside.
• Transfer vegetable to serving platter and drizzle with Balsamic Thyme Vinaigrette. Drizzle with salt and freshly ground pepper. Serve hot.
Make these recipes your own by using any variety of Michigan’s apples, which taste great and have excellent nutritional value, including calcium and vitamin A. Take advantage of this prime season for apples and put your creativity to work.
Detroit-based Southern Hospitality Restaurant Group owns and operates Seldom Blues Restaurant and Jazz Supper Club in the Renaissance Center; Detroit’s Breakfast House & Grill @ Merchants Row in the heart of Campus Martius; and the Motown Soul Food Café in the New Center Area.