The Farmer's Lunch Sandwich!
http://www.thekitchn.com/thekitchn/vegetarian/recipe-farmers-lunch-sandwich-085363

Instead of onion jam I just carmelise some onions in brown sugar.

Why are you talking about apples in July?

@katepk, why not? They're available year round and always tasty. Fall isn't the only time to eat apples.

I'd give anything to get to chop into a caramel apple, but with genetically terrible teeth, my days of chewy stuff are long gone. Still looks tasty!

The caramel and the sandwich example look great.

Do people really not eat apples year round? That seems strange to only thing of them as a seasonal fruit.

Man, that apple and bacon sandwich looks good... i've always been a fan of apple sandwiches – fresh white bread (don't judge) and a good schmear of salty butter... but adding bacon to it is making me hungry all over again!

ahh... only another hour until lunchtime... :)

I recently had thin-sliced apples with blue cheese on a burger - it was incredibly good.

Another quick apple dip- spread whipped cream cheese on a platter, cover with granola, then drizzle with caramel sauce (homemade or otherwise). Delicious!

Yum! There's also a DELICIOUS recipe in Mad Hungry (if anyone has the cookbook or is interested in buying it) for pork chops with apples and onions.

For a work snack, I sometimes bring a dish of sliced apples (with a few drops of lime juice) and a little dish containing a spoonful of nutella and a spoonful of natural peanut butter. I usually keep apples on hand just for this reason (and they last forever in the fridge).

Place slices of Swiss cheese and a Granny Smith apple between two pieces of pizza bianca or focaccia. Gorgeous.

My faves: Pork spareribs or brats roasted with sauerkraut, caraway seeds, sliced apples and onion...add beer or apple cider to keep everything moist.

Raw apples shredded in cole slaw or broccoli slaw.

Diced apples cooked in oatmeal; with or without raisins or dried cranberries.

Sliced apples in red sangria, along with sliced oranges.

For apple halves that have gotten ugly brown and withered, place in a saucepan with a good amount of water, orange peels, lemon juice, vanilla, cloves and cinnamon. Bring to a boil and let simmer on the stovetop for a great natural home fragrance.

I hadn't seen the pies in jars before - I want to go home and make those right now! In think the whole "in a jar" trend is kind of silly, and I am never motivated to go through the work to bake a pie for just the two of us in the house, but making a bunch of these mini pies up ahead of time and keeping them in the freezer sounds awesome!

I made some awesome baked apples with wine and cheese from Mark Bittman's How to Cook Everything Vegetarian. Sooooo good!
http://scrumptiousgruel.wordpress.com/2011/06/12/sinful-fruit-i-e-the-apple/

Oh I can't wait for fresh apples again! The cold-storage ones at the grocery store are so mealy and unreliable this time of year. I've stopped buying them entirely and am sticking with watermelon and berries in the meantime. But there is an orchard down the street from me that grows TONS of heirloom apples (they have different ones every week), I can't wait until their season starts!

Anyhoo, when they are in season they're my go to afternoon snack at work... with a handful of raw almonds, some thinned out peanut butter, or slices of cheddar cheese (in order of healthy to indulgent) for protein.

When I have a glut of apples at home that are on the verge of going bad or gone mealy, I like to peel, core, quarter, and slice into 1/2 inch slices, and then cook them until just transparent in a 1:1 sugar syrup, sometimes with ginger or cinnamon. They keep in the fridge covered in the cooking liquid for a few weeks. (I put them in glass peanut butter jars) and are excellent with granola or oatmeal in the morning. I forget what the proper term is! This was a variation on applesauce in an old cookbook.

Apples are only "in season" from August until late October. Thankfully, apples seem made for cold storage, and often get sweeter when chilled. Those apples that you get during the rest of the year? They are leftovers from the previous year (or imported from New Zealand or Chile, where the seasons are opposite) that have basically been refrigerated for months on end.

I always store my apples in the fridge - they last forever.

I love apples in rice pudding, as homemade sauce, baked, with cabbage and sausage, roasted with root veggies, and apples 'n' onions. Yum!