An apple a day: age-old advice that still makes a lot of sense. Apples contain an ample dose of fiber (two-thirds of which is in the peel), some potassium, and a modest amount of vitamin C. They're also a good source of flavonoids, which protect nerve cells from oxidative stress, suggesting that this fruit may help prevent Alzheimer's and other degenerative brain diseases. Enjoy them in their natural state -- or in one of these tasty dishes.

Nothing but fruit: These thin slices will need a couple of hours in the oven to dry out and firm up, but it's a mostly hands-off affair -- you'll just need to flip them halfway through.

For this easy autumn salad, be sure to use crisp apples with a tart edge, such as Empire or Winesap.

Why not up the nutritional value of your salad this week? Try this hearty fall lunch.

Chicories tend to be strong and bitter tasting. You typically find them sauteed or wilted, but it's best to eat them raw, tossed with a warm, slightly sweet vinaigrette and crisp apples.

Butternut squash boosts this recipe with beta-carotene and vitamin C. To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours.

For this recipe, use a crisp, fiber-packed apple such as Lady Apple, Cortland, or Gala. The roasted sweet potatoes are loaded with beta-carotene.

Toasting the oats and almonds before soaking them gives this muesli a nuttier flavor. Be sure to buy old-fashioned oats, not quick cooking -- the latter aren't as flavorful and chewy.

This healthful take on a hearty winter soup comes courtesy of Dr. Andrew Weil.

Firm tofu or chicken may be substituted for the pork.

A little ginger -- a powerful anti-inflammatory and digestion aid -- goes a long way in this dessert. Combining dates and apples provides a sweet dose of fiber.

Trout is rich in omega-3 fatty acids, nutrients believed to promote healthy heart function.

The two types of cranberries in this recipe create a sweet and tart pie. Gravenstein apples work best because they hold their shape and have a delicious tart flavor.

This classic sauce gets a kick from cayenne pepper.

Add the tart, crunchy flavor of apples to your Thanksgiving side dish.

The common apple gets star treatment in this elegant dessert.

This preparation features celery root pureed with crisp, sweet Fuji apples.

While many traditional coleslaws contain sugar, this one gets its subtle sweetness from honey, apple, and raisins. Cruciferous vegetables such as cabbage may help reduce the risk of cardiovascular diseases and several cancers.

Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake, made with all-purpose and whole-wheat flours, has plenty of fall flavor.

Apple, fennel, onion, thyme, and black pepper add flavor to the breadcrumb crust on this pork loin roast.

There's no mayo in this vegan slaw! Apple slices, ginger, and lemon juice add juicy flavor to shredded red cabbage.

This infusion can be a soothing antidote on a chilly winter day -- but it's equally delicious chilled and served on ice.

This dish goes great with a dollop of yogurt or ice cream.

Halved and pressed into a fragrant mix of candied ginger and toasted nuts, seared apples are a sophisticated (and far healthier) version of those sticky sweet candied apples from childhood.

This hearty soup makes a nice weekday lunch. Heat it in the morning and bring it to work in a thermos. By choosing a pasta made from whole wheat instead of semolina, you add more fiber to your meal.

Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. If you buy avocados before they're ready to eat, keep them in a paper bag to speed up the ripening process.

This easy, dressed-up chicken has its roots in North African cooking. If you have time, marinate the chicken in the spices overnight, which will enhance the flavor. You can also substitute golden raisins for the dates. Serve this dish with couscous or brown rice.

Instead of mayo, this recipe uses nonfat yogurt and Dijon mustard as a creamy base for shredded chicken, Granny Smith apples cubes, fennel, celery, and herbs.

To top this salad, you can make your own low-fat buttermilk dressing -- or lighten the richer salad-bar version by adding a dash of lemon juice or vinegar.

Apples and butternut squash go together like cinnamon and raisins. In this dish, all four make a delicious combination.