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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 maple syrup dressing lightly kisses the summer sweetened apricot on top of bitter arugula with toasty almonds. Substitute your favorite greens, nuts, or even add a sprinkle of your favorite cheese.
The standard house salad throughout Argentina. Sometimes it is livened up with cooked beets, green olives, hearts of palm, or hard-boiled egg slices, but for the most part it is just this simple.
