Fig, Pecan and Blue Cheese Salad

You can’t go wrong with figs and blue cheese! For the longest time I stayed as far away as I could from blue cheese, because I didn’t like the smell. I’m not even sure how I came around to it, but I’ve come to like it in small quantities and with the right flavor pairings. Things like honey, balsamic reductions and other sweet things complement blue cheese or gorgonzola quite nicely.

Fig, Pecan & Blue Cheese Salad

Serves 2

4 figs, quartered

1 oz. pecans, toasted

2 oz. blue cheese

4 cups arugula and spinach mix

dressing:

2 tbsp olive oil

1 tbsp best-quality balsamic vinegar

1 tbsp lemon juice

1/2 tbsp honey

salt & pepper

Whisk together olive oil, vinegar, lemon juice and honey until emulsified. Add salt and pepper to taste. Drizzle dressing over bowls filled with salad ingredients.

*Variation: Candy or spice the toasted pecans: While warming on the stovetop in a skillet, add either sugar or chili powder to season.

Mrs. Nye’s Christmas Applesauce

Mrs. Nye’s “Christmas” Applesauce

Mrs. Nye gave me some applesauce once to try and I loved it. It was pink and slightly sweet with a hint of cinnamon. I asked her what kind of apples she used and for the recipe; she couldn’t remember what kind of apple she used so she brought one to me and told me to ask at the farmer’s market where she bought them! Turns out they were Idareds and her secret ingredient was Red Hots candies. I made this while my friend, Wendy, was visiting during the fall of 2012 and she remarked that it reminded her of Christmas—the slightly red color and hint of cinnamon sweetness from the Red Hots.

1 peck of Idared apples (about 15-20)

2 tbsp Red Hots candies

2 tbsp sugar

1 tsp cinnamon

Core the apples, cut into wedges, then half them. Do not peel. Divide apples into two large stockpots, add a little water and bring to a boil. Once the apples start to soften, stir to begin mixing with a spoon. Add 1 tbsp Red Hots to each pot.

Once apples are very soft, transfer in batches into a food mill and process. Discard skins. Combine both into one pot, add 1 tsp cinnamon and 2 tbsp sugar.

Makes about 8 wide-mouth pint jars (for canning).

Chickpea & Sesame Dip

Chickpea and Sesame Dip (from Patricia Wells’ Salad as a Meal)

1 can chickpeas

*she recommends home-cooking chickpeas; the recipe is in the book

2 garlic cloves

4 tbsp freshly squeezed lemon juice

3 tbsp tahini

1 tsp fine sea salt

2 tbsp sesame oil

1/4 C cilantro leaves

1/8 tsp paprika

Drain and rinse canned chickpeas. Put chickpeas, garlic, lemon juice, tahini, salt, cilantro and 1 tbsp of the sesame oil in a blender or food processor. Add water to reach desired consistency. Garnish with remaining tbsp oil and paprika to serve.