Spiced Peach Chutney

(recipe from Whole Foods Market)

2 medium ripe peaches
1 cup seedless grapes (both green and red work just fine) (I halved the grapes.)
2 Tbsp. honey
2 tsp. Dijon mustard
1 Tbsp. olive oil
1 small onion, chopped
1/4 cup raisins
1 Tbsp. brown mustard seeds
1/2 tsp. ground allspice

Peel and pit the peaches; cut and dice them.  Mix with grapes, honey, and mustard; set aside.  In a large skillet over medium-high heat, combine oil, onions, raisins, mustard seed, and allspice.  Cook until the onion is golden and the raisins have plumped, perhaps 5-10 minutes, stirring often.  Spoon the hot mixture into the fruit mixture and fold together to blend.  Serve warm or at room temperature.  This is not a preserve - it will keep in the icebox for a few days only. 

(Yummy!  I kept it cold and spooned it over a bed of mixed greens for a simple salad.)

Roasted Yam and Apple Salad

(recipe from Bon Appetit magazine)

Vinaigrette:
2 1/2 Tbsp. apple cider vinegar
1 Tbsp. mild Indian curry paste (I just used curry powder, about a teaspoon)
2 1/4 tsp. honey
3/4 tsp. Dijon mustard
1/2 cup vegetable oil

Salad:
3 lbs. yams (red-skinned sweet potatoes), peeled, cut into 1- to 1 1/4-inch cubes
2 Tbsp. vegetable oil
1 Tbsp. cumin seeds
1 Tbsp. sesame oil
1 tsp. salt
3 large Fuji or Gala apples (I used only 2), cored, cut into 1- to 1 1/4-inch cubes
2 cups stemmed green grapes
1 cup dried cranberries
1/2 cup almonds, toasted, chopped

Whisk the first 4 vinaigrette ingredients in a medium bowl.  Gradually whisk in the oil.  Season to taste with salt and pepper.  Cover and chill.  (Vinaigrette can be made 4 days ahead.)

Preheat oven to 375F.  Spray a large rimmed baking sheet with nonstick spray (or use parchment paper). Mix yams and the next 4 salad ingredients in a large bowl.  Spread out on the prepared sheet in a single layer.  Roast until the yams are tender and lightly browned on some edges, about 1 hour.  Cool to room temperature.

Place the apples, grapes, and cranberries in a very large bowl.  Add yams to bowl, scraping in any juices from the baking sheet.  Add vinaigrette to salad; toss gently to coat.  Transfer to a large platter, sprinkle with almonds, and serve.

(The magazine says this is inspired by a Mozambique dish.  It is a nice mix of sweet and savory.  An interesting salad!  I really enjoyed the cumin and curry in contrast to the sweetness of the other ingredients.  I found it stored well for several days in a covered container in the fridge.)