Soup Mix Recipes


    Roasted Butternut Squash Salad with Cider Vinaigrette

    If you are running out of ideas for ALL THAT SQUASH you planted, and are trying to recall why you even planted so much- don't worry. We got you. Here is a super simple, fun way to prepare squash and it is super yummy! 




    1 1/2 cups butternut squash, cut into 3/4 inch quarters

    2 tablespoons olive oil

    1 tablespoon NY Maple Syrup

    salt & pepper

    3 Tablespoons Dried Cranberries

    3/4 cup Red Jacket apple juice

    2 Tablespoons Bragg's cider vinegar

    2 teaspoons Dijon Mustard

    4 oz mixed greens

    1/2 cup walnuts, chopped

    3/4 cup Ezra's feta

    Preheat the oven to 400 degrees. 

    Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 20-25 minutes, turning once. Add the cranberries to the pan for the last 5 minutes. 

    While the squash is roasting, combine the apple cider and vinegar in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider is reduced to about 1/4 cup. Off the heat- whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. 

    Place the mixed greens in a large salad bowl and add the roasted squash mixture, the walnuts and feta. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt + pepper and serve immediately!


    Simple Peach Galette 


    1. Summer is waning but I wanted to sneak in one last dessert. New York peaches are in their prime, trees loaded with ripe fruits. The Hurst's live just around the corner and have an abundance of peaches, so it was just right to whip up a Peach Galette! 

    Sometimes I add a bit of basil or sprinkle a little lemon juice on top to add flavor, do what you'd like!




    1 1/2 cup unbleached all-purpose flour

    3 Tablespoons white sugar

    1/4 teaspoon salt

    1/2 cup cold unsalted butter, cubed

    1/4 cup ice water, plus more as needed



    3 cups ripe peaches, pitted and sliced

    3 Tablespoons granulated sugar

    1 teaspoon vanilla extract




    Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.

    Make the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak. 

    Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.

    On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.

    Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy. 

    Brush the crust with the beaten egg and sprinkle with sugar. Bake for 35-45 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving. Serve warm or at room temperature.

    (all items can be bought at Oak Hill)