staples.

A few of my favorite recipes, by request.

Tomato soup with cashews
1 cup cashews (better raw cashews, but definitely unsalted- buy in bulk at grocery/co-op)
1 teaspoon chopped onion
3 tablespoons vegetable oil
1 quart (I use two 14.5-oz cans) canned tomatoes
3 cups water
1 teaspoon salt
dash oregano
dash basil

Combine all ingredients in a pot, heat just until boiling. Blend in blender to desired consistency (I like to leave the cashews in bigger chunks, but soup is good if pureed also).

Sesame Ginger Salmon Burgers
1 lb salmon filet with skin removed
1 tablespoon grated ginger
1 egg yolk (I've also used the whole egg)
2 teaspoons soy sauce
1/2 teaspoon dijon mustard
1/2 teaspoon sesame oil
vegetable or peanut oil for cooking

Finely chop salmon by hand or in food processor, transfer to mixing bowl with ginger root. Whisk egg yolk in small bowl. Whisk in mustard, soy sauce, and sesame oil. Add to salmon and combine well. Gently form into four patties. Heat vegetable or peanut oil in large nonstick skillet over high heat. Carefully slide patties into pan with spatula. Reduce heat to medium-high, and fry until golden all over (about 4 mins. per side). Serve hot.

Can be served on country bread with mix of mustard and mayo and topped with watercress.

Apricot and Berry Compote
8 large apricots, ripe but firm, about 1.5 lbs.
1/2 cup sugar
1 cup raspberries
1 cup blackberries or boysenberries
1/2 vanilla bean, split lengthwise (or dash of vanilla)

Cut the apricots into halves or quarters. Bring the sugar and 2 cups water to a boil in a large saucepan. Add the apricots, lower the heat, and simmer just until they're tender and the skin is getting loose, 3 to 4 minutes. With a slotted spoon, transfer apricots to a serving bowl and add the berries. Boil the syrup for 3 to 4 min. to reduce, then remove from heat. Scrape seeds of vanilla bean into it, pour over the fruit, and chill. Serve the compote with cream, vanilla or apricot ice cream, or over a slice of sponge cake. Serves 6.