Post Memorial Day Waldorf Salad Variant

I know it’s a day after Memorial Day, but I’m still not done. Another great summer treat is Waldorf salad. We are working on a variation on a theme and I think the theme is picnic food. I like light, easy, pack-n-go salads for picnics. This particular salad is vegan friendly, but I will check with my vegan friends and confirm this. I do know that no animals were present in the making of this treat.

 

Here’s what you’ll need:

 

  • 3 granny smith apples
  • 3  tablespoons of cider vinegar
  • 1 cup mayo
  • Sea salt and Pepper
  • 2 ribs of celery
  • 2 teaspoon curry powder
  • ½ of a small red onion shredded
  • Boston lettuce

Chop three apples granny smith, cause I like granny smith apples, into small chunks. Then wash them in 3 tablespoons cider vinegar. This prevents browning. Then fold these into one cup of good quality mayo, add a pinch of seal salt and a grind or two of pepper. This is the basis, a well balanced basis of the salad.

Now, for the variation, add to this base; 1 cup raisins, 2 tea spoons of curry powder, 2 ribs of celery, and ½ of a red onion shredded. Fold each item into the salad till its well mixed. Finish with a garnish of chiffonaded mint leaves and you are certainly good to go.

The waldorf salad is traditionally served on lettuce leaves, and for this I have a personal preference for Boston lettuce leaves as they are particularly ‘bowl-like’ in shape.

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Butternut Squash w/ Apple Soup

I just got back from being upstate. Its apple season up there, and I got a really good deal on butternut squash, so its soup time.

  • 1 med. butternut squash
  • 3 apples
  • 1 med. onion, chopped
  • Salt / Pepper
  • chicken broth
  • water
  • 1/4 c. of half and half

Core, peel, and dice the apples, I usually use fresh McIntosh apples. Then peel and seed squash and cut into chunks. Finely dice the onion. Toss the squash, apples, onions, salt and pepper to taste, broth and water in a large heavy saucepan. Bring to a boil and then lower the heat to a simmer. Let this cook for about half an hour, till the squash gets nice and soft.

Now, I puree soup in the pot using an immersion blender, then bring the soup to a boil. Then reduce heat to a simmer. Then, add the half and half. Serve hot with fresh bread. Rye bread goes nicely with this soup.