Fig Dressing Just Right For Light Summer Salads

Dear Kandis: A few years ago there was a recipe for fig dressing in your paper. I have lost my copy and was wondering if you could find it? - Barbara R., Spokane

Dear Barbara: This recipe originally appeared in a 1997 story about a local woman named Johnna Albi. It’s sure to make a light, refreshing summer salad. Enjoy.

Mixed Greens With Creamy Lime-Fig Dressing

From “Greens, Glorious Greens,” published by St. Marten’s Press, 1996

3 dried figs (stems removed)

3 tablespoons freshly squeezed lime juice

1 tablespoon apple cider vinegar

1 tablespoon mirin, optional (see note)

1 small garlic clove, minced

1/4 cup canola or olive oil

3/4 cup water

Salt to taste

4 cups salad greens, such as red leaf lettuce, arugula or bibb

1 yellow bell pepper, stemmed, seeded and sliced into thin strips

3 dried figs, sliced

Place whole figs, lime juice, vinegar, mirin, garlic, oil, water and salt in a blender for 2 to 3 minutes until smooth and creamy.

Wash and dry greens and tear into bite-size pieces. Just before serving, toss greens with dressing and garnish with yellow pepper and sliced figs.

Note: Mirin, a sweet Japanese rice wine, is available in Asian markets, specialty stores and some larger supermarkets.

Yield: 4 servings.

Nutrition information per serving: 216 calories, 14 grams fat (59 percent fat calories), 2 grams protein, 23 grams carbohydrate, no cholesterol, 10 milligrams sodium.

Dear Kandis: I’m looking for a special brownie recipe. It’s very rich and chewy. I remember that it called for 2 squares of chocolate and used only one-half cup of flour. It’s a favorite in the New England area where I grew up. Thank you for your help. - Mary P., Spokane

Dear Mary: I found this recipe in “The Fannie Farmer Cookbook” (13th edition, Marion Cunningham) which was first published in 1896 under the title “The Boston Cooking-School Cook Book.”

Parker Brownies

2 ounces unsweetened chocolate

1/4 cup butter or margarine

1 cup sugar

1 egg

1/8 teaspoon salt

1/2 cup flour

1/2 cup walnuts

1 teaspoon vanilla

Confectioners’ sugar, for dusting (optional)

Preheat the oven to 300 degrees. Butter an 8-inch square pan. Line the bottom of the pan with wax paper, then butter and flour the paper. In a saucepan over low heat, melt the chocolate with the butter, stirring to blend. Remove from the heat and stir in the sugar, egg, salt, flour, walnuts, and vanilla. Spread in the prepared pan and bake for about 30 minutes. Cool for about 5 minutes, then turn out onto a rack and peel the wax paper from the bottom. Transfer to a cutting board and cut in squares. Dust brownies with confectioners’ sugar if desired.

Yield: 9 servings.

Nutrition information per serving: 246 calories, 13 grams fat (47 percent fat calories), 4 grams protein, 31 grams carbohydrate, 37 milligrams cholesterol, 1.5 grams dietary fiber, 93 milligrams sodium.