Dried Figs, Cranberries, Walnuts & Goat Cheese with Citrus Vinaigrette

Ingredients

Vinaigrette:
3T lime juice
1T Dijon mustard
1tsp. salt pepper
½ cup extra virgin olive oil

Salad:
10 oz. mixed salad greens, arugula or spinach (8-10 handfuls)
2 Belgium endives, sliced
1 small head radicchio, washed and torn into bite size pieces
1 cup dried figs, chopped
1 cup dried cranberries
1 cup toasted walnuts, roughly chopped
10 oz. goat cheese, crumbled

1. Vinaigrette: In a small glass jar with a lid, add the lime juice and mustard, 5 grinds of pepper and salt. Put on the lid and shake.

2. Add the olive oil recover and shake until the dressing is emulsified.

3. Salad: In a large salad bowl. Add the salad greens, figs, cranberries, nuts, and goat cheese. Add just enough dressing to coat the salad greens. Toss the salad and then adjust the seasoning.

4. Place the dressed leaves on a platter or individual plates. Serve immediately.

TIPS & TRICKS

• To toast nuts, place them on a baking sheet in a 350° F oven for 5 minutes. Give the pan a shake and toast for an additional 3 minutes until slightly brown. Be careful: they burn easily! Chop as desired
• You can substitute lemon or orange juice for the lime juice, or use any vinegar.
• The vinaigrette will separate, but just shake to re-emulsify. It will keep in your fridge for up to two weeks.
• One handful of salad greens is equal to one serving.
• You can substitute any dried fruit: dates, dried blueberries, cherries, or apricots for the figs and cranberries.
• You can substitute almonds, pistachios, or pecans for the walnuts. ¼ cup of walnuts has been said to help promote good brain health.

Butternut Squash Soup with Spicy Pepitas

Ingredients

3T olive oil
1 medium onion, peeled and medium diced
2½ lbs. butternut squash, peeled, seeded, and cut into ½ inch dice (6 cups)
1 apple, peeled, cored, and cut into ½ inch dice (about 1 cup)
1½T fresh sage, chopped
4-5 cups chicken stock
Salt & Pepper

2 cups raw pepitas
1½ tsp. cumin seeds toasted * (or 1 ½ tsp. ground cumin)
1 tsp. salt
1 tsp. ancho chili powder
1 tsp. black pepper
2T lime juice

1. In a large soup pot, over medium heat, add the olive oil; once warm, add the onions and sauté 3-4 minutes until slightly soft. Add the squash and apples and toss with the onions; cook for 4-6 minutes.

2. Add 4 cups of stock and the sage. Cook until the squash are very soft, about 15 minutes. Remove from heat and cool somewhat.

3. Puree with an immersion blender or blender until soup is smooth and creamy. If the soup is to think add the remaining cup of stock, season with salt and pepper.

4. Pepitas: In a medium bowl combine the ground cumin, salt, chili powder, and black pepper; toss until combined.

5. Add the pepitas and lime juice and toss until well coated. Place on a baking sheet in a 350º F oven and toasted for 5-7 minutes or until slightly brown. Let cool.

6. Serve the soup in bowls or cups and garnish with pepitas.

** Toasting Seeds

1. Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.

2. Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

TIPS & TRICKS

• The smaller the cubes of squash, the quicker it will cook.
• The soup can be made 2 days in advance.
• Pepitas can be made days in advance. Store in an airtight container. They make a great snack on their own.
• You can serve the soup in little Turkish or espresso cups. Or, there are fun paper disposable cups available at party supply stores.