Portrait of a taste-maker: an infusion of sweet, savory apricots can energize even the most familiar dish

Vegetarian Times, July-August, 2004 by Alexandra Greeley

A DeLoach Gewurztraminer, which brings out the apricots and ginger without overwhelming them, would be a good wine for this dish. Or try one of the popular Gruner Veltliner whites such as the Weingartner with tones of ginger. fruit and spice; it would be wonderful with this stir-fry.

Mexican Apricot-Avocado Salad

SERVES 6

30 MINUTES OR LESS

Beating summer's heat with a chilled salad means coming up with a fresh spin on the greens theme, and this unusual concoction makes the best of summertime's apricot bounty with a hint of lime in the dressing for a fresh, clean taste. For a flavor twist, serve as a topping for an open-faced tostada on a flavored tortilla. The dressing recipe makes about 1 3/4 cups. Refrigerate any leftover dressing in a tightly closed container.

Salad

1 cup corn kernels
3 1/2 cups black beans, drained and
  rinsed
2 avocados, peeled, pitted and diced
4 large apricots, pitted and diced
6 to 7 oz. mixed spring greens,
  rinsed
1/2 cup crushed tortilla chips,
  preferably guacamole flavored

Minted Lime-Tofu Dressing

1 cup silken soft tofu, drained
  cup vegetable broth
1 Tbs. lime or lemon juice
1 tsp. chili powder
1 tsp. garlic powder
1 Tbs. olive oil
1 Tbs. salsa
1/2 cup snipped mint leaves
Salt and freshly ground pepper
  to taste

1. To make Salad: Combine all ingredients
in a large salad bowl, tossing to mix well.

2. To make Minted Lime-Tofu Dressing:
Put ingredients into a blender, and process
until smooth. Spoon dressing over salad
as desired, and toss to combine. Serve
immediately.

PER SERVING: 310 CAL; 13G PROT; 13G TOTAL FAT (2.5G SAT. FAT); 42G CARB: 0MG CHOL; 460MG SOD; 15G FIBER; 3G SUGARS

Wine Suggestions

With rich avacado and sweet, summery apricots, a light chilled Riesling would be a nice accompaniment. Try an Australian Riesling such as the Petaluma Hanlin Hill Vineyard. The Chateau St. Michelle Riesling from Washington state is also delicious.

Apricot-Peanut Couscous

SERVES 6

This Westernized spin on the traditional North African dish adds several layers of sweetness with the dried and fresh apricots and the raisins.

2 1/2 cups vegetable stock
1 10-oz. box quick-cooking couscous
2 cups (1/2 lb.) broccoli florets,
  blanched
1/2 cup chopped dried apricots
4 fresh apricots, pitted and thinly
  sliced
1 cup dry-roasted peanuts
1 cup raisins
2 1/2 Tbs. soy margarine
1 Tbs. vegetable oil or more as
  needed
1 large onion, thinly sliced into rings
1 tsp. ground cinnamon
1 tsp. ground turmeric
2 cups chickpeas, drained and rinsed

1. Heat vegetable stock in a large
saucepan over medium heat, and cook
couscous according to package directions.
Remove from heat, fluff with a fork and
spoon onto a serving platter. Add broccoli
florets, dried and fresh apricots, peanuts
and raisins to couscous, and toss to mix
well. Set aside.

2. Heat margarine and vegetable oil in a
large skillet over medium heat, and saute
onion until it starts to turn golden. Add
cinnamon, turmeric and chickpeas, stirring
constantly, for 2 to 3 minutes. Remove
from heat, and spoon over couscous. Serve
while hot.