Not your typical fall fare, this cleaned-up-bar-food celebrates autumn’s apple bounty and may be an all-time favorite flavor combo.

I used green apples, but red or a combination would be lovely too. Choose your favorite sweeter or more tart variety; all will be delicious, just with different flavor notes. Some recipes add honey/agave and apple pie spices, but I prefer it without, though a pinch of allspice is nice.

The “white cheddar” nachos were inspired by a food blogger describing a meal in a Nashville restaurant. I literally had to make my version the same night.

I use vegan shredded mozzarella, though smoked gouda sounds delicious and fall-like too. And, for the chips, I deep fried vegan eggroll wrapper triangles because nothing is crisper or more textured. But use whatever chips you like and the dish will still be a favorite.

After frying and draining the triangles, I spread them on a plate, topped them with the cheese, popped them in the microwave for 1 minute, and then spooned a generous portion of the bright and zesty pico over the top, a perfect counterpoint to the rich, melt cheese and ever-so-slightly oily chips.

I think the pico is best made and refrigetated a few hours before serving so the flavors marry nicely.

Green Apple Pico de Gallo

2 green apples, stemmed, cored, and diced

Juice of 1 lime

1/2 teaspoon sea salt

1/4 cup diced cantaloupe or red or green grapes (for a sweet note and a texture contrast)

Optional: pinch ground allspice

1/4 cup diced red onion

1 jalapeno, stemmed. cored, seeded, and very finely chopped

2 tablespoons minced fresh cilantro

1 teaspoon finely chopped garlic (1 large clove)

Pour lime juice over apples and sprinkle with salt to prevent the oxidation while you prepare/assemble other ingredients. Then stir all together, taste, adjust, and serve or refrigerate, covered, to allow flavors to marry.

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