Waldorf Salad

Recipe by Just Food , adapted from www.nyapplecountry.com

(makes 4-6 servings)
2 medium apples, cored and chopped
1 cup celery, diced
1/3 cup coarse chopped walnuts
1/2 cup plain yogurt
1/2 cup raisins
1 Tablespoon maple syrup or honey

Place ingredients in a bowl and combine well. If desired serve on a bed of lettuce or garnish with fresh chopped parsley.

Basic Applesauce

Recipe from Everyday, October 2005

3 pounds apples, cut into 1/2-inch-thick slices
1 cinnamon stick
2 to 4 tablespoons sugar or honey
3/4 cup water
2 teaspoons freshly squeezed lemon juice

In a large saucepan, combine apples with 1 cinnamon stick, 2 to 4 tablespoons sugar or honey, and 3/4 cup water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.) Remove from heat; discard cinnamon stick. Stir in 2 teaspoons fresh lemon juice.

Squash and Apple Soup

Recipe adapted by Marian Burros from Out of the Earth, from The New York Times Country Weekend Cookbook

(makes about 10 cups)
3 lbs. winter squash like butternut, buttercup, delicata or hubbard, halved and seeded
olive oil
3 carrots, peeled
2 medium onions, halved but not peeled
salt and pepper
5 cloves garlic, peeled
4 apples, cored but not peeled, cut into 1/2-inch cubes
1b. red or white potatoes, peeled, cut into 1/2-inch slices
2 large sprigs thyme
2 quarts chicken or vegetable stock

Preheat the oven to 400˚. Place the squash cut side down on a baking sheet lightly coated with olive oil, salt and pepper. Toss the onions and carrots in a little oil and salt and place around the squash or on another baking sheet. Roast the vegetables until tender, squash - about 1 hour, onions and carrots - about 40-50 minutes. Scoop the flesh from the squash and place in a 6-8 qt. pot with the carrots. Peel the onions and add along with garlic, potatoes, apples, 2 sprigs thyme and stock. Bring to a boil and then lower the heat and simmer until potatoes are falling apart tender, about 30 minutes. Puree the soup in batches; return to the pot and season with salt and pepper. Reheat slowly before serving. The soup may be refrigerated or frozen; add a little water or stock when reheating.