Nov. 22-Dec. 21

Sagittarius-signTraits: Inquisitive, idealistic, exuberant, impatient and undiplomatic.

Adventurous doesn’t even begin to describe you . You are daring and will try new cuisines and flavors. Even when you don’t like something, you’ll appreciate its uniqueness and intrigue. That’s why you are not a fan of the basic and bland. While you can list the virtues of a ham and cheese sandwich, you’d much rather discuss the outcome of a “10” when ordering pad Thai. You might feel that your sense of adventure is dead this year, but it’s just resting.

Eat this: You probably already have saffron and pomegranate molasses and so try them in a lassi and on a roasted chicken, respectively.

Not this: Boring white bread and steamed broccoli were never your thing. Why start now?

Andrew Rush/Post-Gazette


PG tested

Same-old, same-old is never a chapter in a Sag’s life. Instead, it’s always about new adventures. This Middle Eastern dip, with the tangy pomegranate molasses, will take you on your next palate exploration.

4½ tablespoons extra-virgin olive oil, plus more for drizzling
½ cup unseasoned dried breadcrumbs
2 medium garlic cloves, minced
¾ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper
¾ cup toasted walnuts, divided
1 cup drained jarred roasted red peppers, patted dry
1 tablespoon pomegranate molasses
½ teaspoon fresh lemon juice
Sea salt and freshly ground pepper

Stir together 1½ tablespoons oil with breadcrumbs in skillet. Fry crumbs over medium-high heat until golden brown.

Turn off heat; add garlic, cumin, paprika, cayenne. Stir them into the crumbs, allowing them to cook in residual heat. Let cool.

Transfer mixture to food processor along with ½ cup walnuts, and pulse until finely ground.

Add red peppers, molasses, lemon juice and ¾ teaspoon salt and ¼ teaspoon pepper.

Process to a thick puree. Add remaining oil and process until mixture is smooth.

Let dip stand for 1 hour to let flavors meld. Coarsely chop remaining nuts and sprinkle over top.

Serve with multigrain crackers or pita chips.

Makes 1½ cups.

— “Dips & Spreads” by Dawn Yanagihara (Chronicle Books; November 2015)