6 oz Dried apricots

1 1/2 pt Vegetable stock

1 ea Orange, juiced & rind grated

1 md Cucumber

1 md Onion, finely chopped

1 tb Vegetable oil

2 ts Curry powder

Salt & pepper 2 tb Pumpkin seeds, to garnish

Soak the apricots in the stock with the grated orange rind for 2 to 3 hours. Add the orange juice & simemr for 45 minutes. Cut 8 thin slices from the cucumber & reserve for garnish. Peel & roughly chop the remainder. Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or twice. Stir in the curry powder & chopped cucumber & cook for 2 minutes. Puree the apricots with the stock & the cucumber mixture. Return to the pan & heat gently. Season with salt & pepper. Serve the soup garnished with floating slices of cucumber topped with the pumpkin seeds. Black rye bread makes a good accompaniment. Pamela Westland, “Fruit”

8 oz Cream cheese, cut into bits

-softened 1/2 c Apricot jam

1/2 c Golden raisins

-walnut halves, garnish In a food processor blend together the cream cheese and the jam until the mixture is smooth; add the raisins and pulse the motor until the mixture is just combined. Transfer the spread to a ramekin or small decorative bowl and chill it for 1 hour. Garnish the spread with the walnut halves and serve it with crackers. Makes about 1 1/2 cups.

1 c EDEN Arame

– rinsed and soaked 18 lg Fresh mushrooms

1 ts EDEN Sesame Oil

1 md Onion

1/4 c EDEN Mirin

1 Lemon, juiced

2 tb EDEN Shoyu or Tamari

1 ts Ginger juice

- (grate ginger and – squeeze out juice) Fresh parsley, minced ———————————TO GARNISH——————————— Red pepper or lemon slice Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink. by Mary Estelle Prep Time: 40 minutes Yield: 6 Servings Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust. Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters. Copyright 1995 Eden Foods, Inc.