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Any combination of apples, pears, or persimmons work well in this moist stuffing- add as much fruit as seems reasonable. We used pumpernickel bread, but most types of bread work nicely. Dry the bread out in your oven at the lowest possible temperature or cut the night before to dry out. Alternatively, buy already dried, oil-less croutons.
This would pair beautifully with turkey, pork or roasted chicken.
Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.
This is a quick, saute in their own juices applesauce that can be made just prior to eating. Juice helps sweeten tart apples, but if are starting with sweet apples, simply use water.
The crunch of the celery against the creamy sweetness of the apricots is delightful. Try this salad when you are ready to branch out of the ordinary green salad and you have a few apricots needing attention. Other stone fruits, such as peaches may work as well, but I have yet to try it.
The creamy sweetness of apricots are whipped up with chiles and yogurt to create a tangy-spicy-bright substitute for sour cream. If you do not have a blender, mince the ingredients small and then beat it all together with a wire whisk until smooth. Make this vegan or dairy-free by using the cream that floats to the top of the coconut milk. Just scrap it off and use the remaining milk for something else.
