Waldorf Salad

This is one of those old-fashioned recipes, that has the perfect blend of sweetness, sharpness and crunch. You can add green grapes if you like, but it’s absolutely wonderful without them! The golden raisins complement the bitterness of the walnuts and are a delicious addition.
2 sharp apples, peeled and chopped into bite-size chunks
2 sticks of celery, chopped
1/2 C golden raisins
1/2 C mayonnaise
1/4 C plain yogurt
1/3 C walnuts, chopped and roasted
1/2 C green grapes (optional)
salt and pepper to taste

Mix all the ingredients together until they’re well blended. Feel free to add more mayo or yogurt as you wish to make the salad more moist and creamy.

Hager's Farm Market, Shelburne, Massachusetts

Hager's Farm Market is a true gem, located on the Mohawk Trail between Greenfield and Shelburne Falls. At this time of year they're in their glory with tons of fresh apples, pumpkins and squash. They have a great selection of baked goods and maple products.
You can check their website for daily specials—last week they had maple glazed ham on the menu, how delicious is that?!

1232 Mohawk Trail, Shelburne Falls, MA 01370
(413) 625-6323

Roasted Squash Soup

3- 4 assorted butternut, buttercup and acorn squash (to your liking)
3 T unsalted butter
3 T olive oil
1 yellow onion, chopped finely
4 C vegetable stock
6 oz cream cheese
salt and pepper to taste 

Preheat oven to 350°F.

Clean and wash the squash thoroughly. Cut in half, scoop out and discard all the seeds and stringy bits.
Place them cut side up on cookie sheets lined with foil. Drizzle with the olive oil and dot with butter.
Roast for about 1 1/2 hours until the squash is tender. Set aside to cool.
Meanwhile, sauté the chopped onion in a little olive oil until golden brown and set aside.
After the squash has cooled, scoop out the flesh and discard the skins.
Put the cooked squash, onions and the vegetable stock in a large pan and slowly bring to a gentle simmer. Check the seasoning and adjust to taste.
Cook the soup for about 20 minutes, adding a little more stock if the texture is too thick.
Add the cream cheese in small spoonfuls, blending it in to the soup with a wooden spoon.
Finally, either purée the soup in batches using a blender or use a stick blitzed.
Serve with some whole grain bread and butter. Enjoy!

Cream Cheesy Apple Pie

This is the time for apples in New England! And this is truly a scrumptious apple dessert! You could make it with a store-bought pie crust, home-made pastry, or even a graham cracker shell. The cream cheese adds a certain moisture and sharpness which goes perfectly with the apples and cranberries. This one's definitely a keeper!

 

 

Base:
8 oz cream cheese (softened in the microwave for 30 seconds)
1/4 C brown sugar
1 egg, whisked
Store-bought pie crust, home-made pastry or graham cracker shell

Filling:
2 to 3 cups of apples, peeled and chopped
1/2 C dried cranberries (soaked in orange juice for 10 minutes and drained)
1/2 tsp cinnamon
1 C apple sauce

Topping:
1/3 C flour
1/3 C oats
1/4 C brown sugar
1/2 stick of unsalted butter, chilled and grated
1/3 C walnuts, chopped

Method:
1. Pre-heat the oven to 375 degrees.
2. Mix the softened cream cheese and 1/4 C brown sugar with a wooden spoon until well-blended. Add the egg and spread the mixture onto the pie shell base.
3. Mix the chopped apples, cranberries, 1/2 tsp cinnamon. Stir in the apple sauce, and  pour over the cream cheese mixture.
4. Mix flour, oats, 1/4 C brown sugar, and 1/2 tsp of cinnamon. Cut in the butter and rub the mixture until it resembles breadcrumbs. Then add in the chopped walnuts.
5. Bake for about 45 minutes until golden brown. Serve with whipped cream or vanilla ice-cream.