Serves 4-6

INGREDIENTS — SALAD

• ⅓ cup pine nuts
• 1 tablespoon extra virgin olive oil
• 8 fresh figs, cut in half
• 1 tablespoon balsamic vinegar mixed with 2 teaspoons honey
• 4 ounces baby arugula
• 4 ounces goat cheese

INGREDIENTS — DRESSING

• ¾ cup pomegranate juice
• ¼ cup balsamic vinegar
• 2 tablespoons lemon juice
• ¼ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• Salt & freshly ground black pepper, to taste

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PROCEDURE

1. Heat a cast iron skillet or heavy sauté pan over medium heat and toast the pine nuts until lightly browned and fragrant. Remove from the pan and let cool.
2. Heat the olive oil in the same pan or a grill pan over medium high heat. Grill the figs cut side down for 2 minutes. Add the vinegar-honey mixture and cook another 30-40 seconds, just until the figs caramelize.
3. To make the dressing, boil the pomegranate juice and vinegar in a one quart sauce pan for 5 to 7 minutes, or until thickened and reduced by a third.
4. In a small bowl, whisk the pomegranate reduction with the lemon juice, olive oil and mustard. Season with salt and pepper to taste.
5. Place figs on top of arugula, drizzle with dressing and top with the pine nuts.

Serves 4-6

INGREDIENTS

• 2 tablespoons grape seed oil or butter
• 1 tablespoon finely grated ginger
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Four 6 ounce skinless wild salmon filets
• Salt and freshly ground black pepper
• ½ cup toasted pumpkin seeds, ground
• Lime wedges

INGREDIENTS — WHITE PEACH SALSA

• 2 white or yellow peaches cut into ¼ inch, dice
• ½ red bell pepper cut into ¼ inch, dice
• 1 Serrano chili, minced
• ½ cup red onion, finely diced
• ¼ cup fresh lime juice
• 2 tablespoons cilantro, chopped
• ½ teaspoon salt

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PROCEDURE — FOR THE FISH

1. Preheat oven to 375 degrees. Spray a baking sheet with oil or line with parchment.
2. Heat the oil or butter in a sauté pan over medium heat. Add the spices and cook for one minute. Turn off heat.
3. Season the fish filets with salt and pepper. Put the pumpkin seeds on a large plate or piece of parchment paper. Brush the filets on each side with the spice oil and dredge in the ground pumpkin seeds. At this point the fish can be refrigerated for 2 hours. Baked on the prepared baking sheet for 12 to 15 minutes, or until it flakes easily with a fork.

PROCEDURE — FOR THE SALAD

1. In a small bowl mix the peach, pepper, chili, onion, lime juice, cilantro and salt.
2. Serve with lime wedges on the side.

Makes about 30 to 36 cookies

CHEFS NOTE:
Dough can be made, scooped and refrigerated or frozen prior to baking.

INGREDIENTS

• 1 ¾ cup unbleached flour
• ¼ cup whole-wheat flour
• 1 teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup unsalted butter, softened
• ¼ cup maple sugar
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup skinned and toasted hazelnuts, chopped
• 1 cup chopped dark chocolate (64-70% is good)

PROCEDURE

1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
2. Whisk the flours, salt and baking soda together in a medium bowl.
3. With a freestanding heavy-duty electric mixer or in a bowl with a hand held mixer, cream the butter with the maple sugar for two minutes. Slowly add the maple syrup and beat until creamy. Beat in the vanilla.
4. Add the dry ingredients to the wet ingredients with a rubber spatula and mix lightly until the flour is blended in. Fold in the hazelnuts and the chocolate.
5. Drop by tablespoonful’s onto the prepared baking sheets. Bake for 8 to ten minutes, or until lightly browned. Cool on sheets for 3 to 4 minutes, then transfer to wire racks to cool completely.