The December 27th show had a particularly good potluck selection.  Thanks to everyone who brought contributions – whether homemade or purchased, all are greatly appreciated. My personal favorites?  Tres leches cake from Kevin Molina.  Smoked Turkey/Cornbread from Ron Peifer.

2 oranges – peeled, sectioned, and cut into small pieces (be sure to grate the zest before peeling. I forgot to do this once, and it was a pain!)

1/2 tsp. orange zest

1/4 C honey

1 T lemon juice

1/4 tsp. cinnamon

Mix together in a small bowl, cover, and refrigerate overnight or all day.

Before serving, add several kinds of fresh fruit and stir gently. That’s it!

For Friday evening’s salad, I added 2 bananas, 2 pears, 2 apples, grapes, and strawberries. Peaches are good, too.

*****************************************************************

– this recipe is from November 2013 Food & Wine. 

1/2 cup plus 2 T plain Greek yogurt

1/3 cup extra virgin olive oil

3 T raw unfiltered apple cider vinegar

2 T very finely grated peeled fresh ginger

Kosher salt & freshly ground pepper

2 Granny Smith apples – peeled, cored & julienned

2 Fuji apples – peeled, cored & julienned

1/2 pound brussles sprouts, finely shredded

2 T chopped chives

(note that I did not peel the apples & it added nice color)

1. In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper.

2. In a large bowl, combine the apples, brussels sprouts and chives.  Add the dressing and toss to coat.  Season the slaw with salt and pepper and serve.  (make ahead – the slaw can be refrigerated overnight)