This apple dressing is simple and unusual. A whole apple is blended with apple cider vinegar, olive oil, water and preserved lemon. The preserved lemon acts in two ways; it adds briny acidity to balance the sweetness from the apple and it gives the right amount of saltiness so that actual salt is not needed.
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This chop salad is straight forward. It doesn't require a formal recipe but it deserves to be presented in recipe form to celebrate winter's abundance.
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The origins of this soup date back two years when I made it for friends over for lunch one Autumn Sunday. I'm not a pumpkin fan, but for reasons I cannot explain now, I was uncharacteristically inspired to make a pumpkin-centric soup. I knew - for my sake - that this soup would need bold flavors to offset the pumpkin. So I used a Mexican flavor profile, confident that smokey chili powder and chipotles in adobo and perky lime would lift the pumpkin out of its one-dimensional life.
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