Oranges, pistachios, dates and cumin—a quartet of ingredients common to North Africa—makes a unique, refreshing flavor combination. This salad is fancy enough for company yet easy enough for everyday. I’ve made it several times for large gatherings with my California family. All ingredients, the dressing too, can be prepared ahead and stored in separate containers. I often double or triple the recipe. At Dave and Alicia’s one time, we enjoyed this as a first course. Before we sat down to dinner, I placed salad plates on everyone’s dinner plates, then topped each with a pretty lettuce leaf, orange slices, pistachios and dates. I drizzled each serving with the minty cumin-laced dressing. It was a hit, and still is.
Orange trees are just starting to flower here in California. Take a look at our colleague’s blog for a bevy of ideas using these tangy fruits. Yumm! ( I am totally the “queen of tarts”, whether it’s vinegars, tangerines, lemons or limes. Just splash it on! )
Moroccan Orange & Date Salad
Serves 6 to 8
1/2 cup Nakano seasoned rice vinegar *
2 Tbsp. olive oil
2 Tbsp. finely chopped red onion
1 Tbsp. chopped mint
1/8 tsp. ground cumin
Butter lettuce
4 large navel oranges, peeled and sliced
1/3 cup chopped dates
1/3 cup coarsely-chopped pistachios
For the dressing, combine rice vinegar, olive oil, onion, mint and cumin; set aside. Line a serving platter or individual salad plates with lettuce leaves. Arrange orange slices over lettuce. Sprinkle with dates and pistachios. Drizzle with dressing.
An original recipe by Rita Held
* Rice vinegar is mildy tangy compared to most vinegars — just 4% acidity. And seasoned rice vinegar has a bit of salt and sugar added, making it an ideal match for all kinds of fruits, citrus included. I developed this recipe for Nakano quite a few years back.
NOTE: We think the blog gremlins may have visited us. If you did not get our most recent posts, Rosie’s Get-Healthy Blueberry Bran Muffins and Rita’s secret gravy, scroll down here just a bit to see these recipes.
Bitters in gravy? A splash of Angostura bitters adds a deep layer of flavor that’s amazing — a rich nuance that could change the way you make gravy from now on. Here’s my favorite wintertime roast beef. In addition to the gravy, the meat itself is enhanced with an olive oil-bitters rub, then browned on the stovetop before roasting. If you have your own favorite gravy, whether it’s roast beef, lamb, pork or poultry, try a few drops of Angostura to add a delicious, rich flavor dimension.
And if you’re still looking for another party nibble, here’s a vegetarian recipe developed by long- time colleague and Sunset Magazine editor, Linda Anusasananan. 
Gambas al Ajillo (Shrimp with Garlic) is a very popular, classic Spanish tapa. These simple garlicky shrimp are easiest to eat when served in individual small bowls. Warm-up the serving bowls while preparing the shrimp. Serve with slices of crusty, country-style bread to dunk in the juices. This is also tasty over hot cooked pasta as a main dish. Not exactly tapas, but yummy just the same! 
For Thanksgiving I usually leave the traditional dishes to my sisters, and I make something a little different. These simple roasted pears will serve as a side dish with turkey, or a not-too-sweet dessert. I use sweet wine, a dash of sugar and cinnamon, and sharp-rich gorgonzola for a tantilizing contrast of sweet and salty. Use Bosc pears for their firm aromatic flesh and pretty shape, or D’Anjou for a juicier result. Prepare the dish a few hours ahead, then pop in the oven 30 minutes before serving. Have a delicious Thanksgiving!
Mushrooms lovers will delight in this delicious, easy side dish. Great with roast turkey, beef or lamb. The Marsala-laced liquid from the mushrooms can be added to gravy for a sensational flavor boost.