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A favorite combination for a quick lunch or snack. This is probably too simple to call a recipe, but if it puts a healthy meal in your lunch sack it is worth it. Toss in a few crackers and it will be a healthier version of the over priced lunchables.
The maple syrup dressing lightly kisses the summer sweetened apricot on top of bitter arugula with toasty almonds. Substitute your favorite greens, nuts, or even add a sprinkle of your favorite cheese.
Leftovers from the Apricot Roast Chicken or even the Apricot Stuffed Pork will work well in this chunky, creamy salad. Alternatively, simply rehydrate the apricots in hot water and use cooked, shredded chicken.
This beautiful roast (inspired by Mark Bittman’s Fig Stuffed Pork) is surprisingly easy to make and a bit of a show stopper. If you feel intimidated by the cutting and stuffing of the pork, simply surround the roast with the soaked apricots instead.
Leftover Cranberry Sauce is the perfect base for this zippy Asian sauce. With a light saute of bok choy and a sprinkle of cashews it quickly turns into a delightful dinner.
