Preheat oven to 350 F. Spread hazelnuts on a small baking sheet and toast 8 to 10 minutes, until fragrant. Cool to room temperature, then husk by rubbing a handful of hazelnuts between your hands. Place hazelnuts and sugar into a food processor and pulse until finely ground. Add in flour, baking powder, and salt, pulsing until incorporated. Pulse in butter and egg until dough forms. Toss minced cherries in a bit of flour, then mix into dough. Form into a 12-inch cylinder (using a little extra flour if needed), cover in plastic, and refrigerate 1 hour.
Preheat oven to 325 F. Remove dough from refrigerator. Cut into half-inch slices and place a half-inch apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until shortbread edges are lightly browned, about 12 to 15 minutes. Let cool, then store in an airtight container for up to 5 days. Makes approximately 24 cookies.
Per serving: 281 calories, 20 grams fat (10 grams saturated fat), 56 milligrams cholesterol, 213 milligrams sodium, 24 grams total carbohydrates, 2 grams fiber, 3 grams protein.
Preheat oven to 375 F. In a medium skillet, melt butter over medium heat. Stir in onion and celery and saute until soft, about 7 minutes. Add in figs, then slowly pour in stock and add all herbs and seasonings. Continue cooking for 5 minutes. Evenly distribute bread cubes and chopped apple in a 9 x 13-inch casserole dish. Evenly pour stock mixture over top and toss to coat. Bake uncovered for 15 to 20 minutes.
Per serving: 331 calories, 10 grams fat (6 grams saturated fat), 23 milligrams cholesterol, 871 milligrams sodium, 55 grams total carbohydrates, 5.5 grams fiber, 8 grams protein.
In a large bowl, mash bananas well, add egg, and mix together. Add yeast, salt, dried fruit, and melted butter, mixing well to combine. Add flour in two batches, mixing with a spatula or paddle until all flour has been incorporated and the dough is sticky. Scrape sides of bowl, placing the dough in a round shape in the center. Cover and let rise for 1½ hours, or until doubled in size.
Drop onto a lightly floured surface and work into a cylinder shape. Cut into 9 equal pieces. Tuck the bottom of each piece into the middle and roll into a tight ball. Place rolls into 10 x 10-inch baking dish greased with butter so the rolls are touching. Cover and proof for another 1½ hours, or until doubled in size. Uncover and brush with melted butter.
Preheat oven to 350 F and bake for 20 to 25 minutes. Let cool to the touch, then tear apart and serve. Store in an airtight container for up to 3 days. Eat for breakfast, a snack, or a sweet dinner roll.
Per serving: 275 calories, 11 grams fat (7 grams saturated fat), 48 milligrams cholesterol, 210 milligrams sodium, 40 grams total carbohydrates, 2.5 grams fiber, 5 grams protein.
With a blender or food processor, blend first 6 ingredients (shallot through black pepper) until smooth and creamy. Set aside. In a large bowl, mix remaining ingredients. Pour dressing on top and toss until coated. Serve slightly warmed. Store in airtight container for up to a week.
Per serving: 526 calories, 14 grams fat (2 grams saturated fat), 0 milligrams cholesterol, 427 milligrams sodium, 88 grams total carbohydrates, 9 grams fiber, 18 grams protein.