apricots Archives - Pamela Salzman

Spinach salad with grilled apricots and honey-mustard dressing recipe

What are you up to this weekend? Lots of plans? No plans? Is it finally good weather where you are? In classic Southern California beach tradition, our unseasonably warm winter has transitioned into a slightly chilly spring. Translation: it was 70 degrees two months ago and it’s 70 degrees today! Not quite bathing suit weather, but also not complaining at all, because I am not quite bathing suit-ready either if you know what I mean! The unofficial start of summer is a double-edged sword, now isn’t it? Exciting because I can start dreaming of laying on the beach with magazines and watermelon while listening to the waves crashing at my feet. But summer also means shorts and bikinis and I need to start kicking it into high gear. Salads to the rescue!

When I put this spinach salad on my meal plan for this week, it dawned on me I had never posted it on the blog. I taught the recipe several years ago in my classes and I realized I never got around to photographing it. But it was really popular with my students and with my family too, so I thought better late than never and I think it’s perfect for Memorial Day weekend. This is a very simple salad which you can make much more fancy or more substantial if you want. The basic bones of it is fresh baby spinach, stone fruit, nuts and a classic honey-mustard dressing. You can add cooked chicken or goat cheese, radishes, shaved carrots, avocado, and/or sprouts if you want. The honey-mustard dressing is the first dressing Mr. Picky ever liked, so the recipe holds a place near and dear to my heart. Truth be told, he likes it more as a dip for raw veggies than as a salad dressing, but I’m cool with that.

I think this salad would be great next to a burger, especially a turkey burger, or chicken with barbecue sauce. So if you’re entertaining this weekend or you need to bring a dish to a potluck, I think this salad would be perfect. I also love the idea of balancing out a burger with something much more healthful like spinach salad with a clean dressing. Even though kale salads have been in the spotlight the last few years, I think spinach is just as nutritious. Check out this comparison of nutrients from Prevention Magazine. Spinach is incredibly rich in iron, magnesium, potassium and Vitamin K, as well as the obvious Vitamin C and fiber. Most people find raw spinach a bit more palatable than raw kale. Kale however, has the advantage at a potluck since it holds up much better already dressed than spinach. I have two fantastic kale salad recipes on my site if you’re interested: one with a citrus dressing and one with a creamy lemon dressing. Both favorites of mine.

However you are spending your weekend, there is always room on your plate for something healthy! Enjoy!

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Spinach Salad with Grilled Apricots and Honey-Mustard Dressing

Author: Pamela

Serves: 4-6

Ingredients

Dressing:
1 ½ Tablespoons raw mild-flavored honey
1 Tablespoon Dijon mustard
1 ½ Tablespoons raw, unpasteurized apple cider vinegar
¼ cup unrefined, cold-pressed extra virgin olive oil
pinch of salt and pepper to taste
8 oz baby spinach leaves
Suggested add-ins:
3 fresh peaches or apricots, ripe, but firm
Olive oil or melted coconut oil for brushing peaches/apricots
¼ cup nuts such as sliced almonds or toasted pecans of walnuts (I used Trader Joe's Sweet & Spicy pecans in these photos)

Instructions

To make dressing – place mustard, honey and vinegar in a mini-food processor or blender and process until combined. With the motor running, pour oil in a steady stream until emulsified. Add salt and pepper to taste. (You can also do this in a bowl with a whisk, just take care to fully incorporate the honey.)
Preheat a grill to medium. Cut peaches in half and remove pit. Cut into quarters if they're large. Brush with oil and grill until just charred, about 3-5 minutes. You can grill the other side if you like. I like to grill apricot halves and cut in half again after they're off the grill.
Place spinach in a serving bowl or platter and toss with just enough dressing to coat lightly. Top with grilled fruit and nuts. Drizzle with any remaining dressing, if desired.

Apricot, cherry and almond crisp recipe

I was racking my brains thinking of something to post today for July 4th that would be red, white, and blue. But really I’m not nearly as creative as all the people I pin on Pinterest or fave on Foodily and I’ll be honest, I couldn’t come up with something you haven’t already seen. Although for 5 minutes I thought was a genius — potato salad with red, white and blue potatoes! Until I googled it and saw that this was not an original idea.

But then I was thinking that I don’t ever make anything red, white and blue for the 4th, so why the pressure? Our friends Melissa and Adam usually invite us to their beach house for a party where they serve the most delicious Tex-Mex food. Not ribs or barbecue or anything cut into the shape of stars. But it’s all crazy delicious and everyone is so happy. I often bring a dessert or appetizer. Last year Melissa asked me for Peach and Blueberry Crisp. It was so yummy, but not red, white, and blue and I didn’t hear anyone complain that I didn’t have spirit.

A few weeks ago, I taught a 4th of July menu for Jenni Kayne and her friends. Jenni asked me for a fruit crisp and I knew she would love this one with apricots and cherries. When I was prepping for the class that morning, I asked her if I should throw in blueberries to add some blue to the red, and she responded, “Only if they would make it better.” She’s so right. Of course. Who cares if it’s red, white and blue? You want to know what I said? I said, “They won’t. This crisp is so insanely delicious already. Why mess with it?” That’s really what I said. This crisp is so darn good, I have dreams about it. I made this same crisp for some friends a few weeks ago and I could swear I heard moaning. In a good way, naturally.

I have a theory that fruits and vegetables that grow in the same season taste good together. I saw cherries and apricots sitting next to each other at the farmers market and voilà! A new crisp. I also read somewhere that the Prunus family of stone fruits also includes almonds. An almond looks like an apricot pit, don’t you think? I find all of that to be so interesting….and delicious! Now the addition of almonds did make this crisp better. Of course, leave them out if you have an allergy or substitute something crunchy like sunflower seeds. Crisps are so easy to adjust for allergies, in fact. You can make the topping completely vegan by using coconut oil (more natural) or Earth Balance. For a gluten-free crisp, I used half GF oat flour and half King Arthur Multi-purpose GF Flour (which is free from cornstarch unlike some other very popular GF flours, like Cup4Cup — sorry Thomas Keller. Love your food, though!) Rice flour works well, too.

I think you should make a fruit crisp for the holiday. Absolutely everyone loves them. There are no blue food dyes involved. It’s mostly seasonal fruit. They are sooooooo easy. You can make your topping right now. Yep. In fact, you could have made it a month ago and frozen it. You can make 10 times the recipe for crisp topping, freeze it and make a crisp every week for the rest of the summer and into Labor Day. Or if you’re making a crisp for Thursday, make your topping today and keep it refrigerated. Just sprinkle it on top of your prepared fruit and bake away. No coming to room temp or any of that nonsense. But if you just can’t make a dessert for the 4th that is missing one of the colors of our fair flag, then by all means add some blueberries or blackberries. Or, dig deep and find your spirit of independence and make what you think you’ll love the most. Hope you all have the best weekend!

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Apricot, Cherry and Almond Crisp

Author: Pamela

Serves: 6-8

Ingredients

1⅓ pounds of ripe, fresh apricots, pitted, quartered if large
⅔ pound of dark, sweet cherries, stemmed and pitted (I love my cherry pitter which I haven't seen anymore at Williams-Sonoma, but this one looks similar.)
½ Tablespoon pure Grade A maple syrup or cane sugar
½ Tablespoon flour (whole wheat pastry or gluten-free flour)
less than ⅛ teaspoon of almond extract
Topping:
¾ cup coconut palm sugar or brown sugar
1 cup flour (whole wheat pastry or for GF a combo of GF oat flour and King Arthur Multipurpose GF Flour)
½ cup old fashioned rolled oats (for GF, look for labeled GF oats)
½ cup chopped raw almonds
¾ teaspoon ground cinnamon
pinch of ground nutmeg
½ teaspoon sea salt
8 Tablespoons cold unsalted butter or Earth Balance, cut into 1-inch pieces or unrefined coconut oil

Instructions

Preheat an oven to 350 degrees.
Toss the fruit with syrup or sugar, flour and almond extract. Transfer to an 8- or 9-inch baking dish or pie plate.
Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. Blend until the mixture resembles small peas. This can also be done by hand with a pastry blender. Squeeze with your hands to create small clumps.
Arrange topping over fruit to cover.
Place baking dish on a cookie sheet and bake for about 45-50 minutes or until bubbly and topping is golden brown.
Serve warm or at room temperature with vanilla ice cream, if you like.

Notes

For the crisp in the photographs, I doubled all the ingredients and used a 13 x 9-inch pan.

almonds apricots butter cherries maple syrup oat flour oats whole wheat pastry flour

Sauteed swiss chard with dried apricots and pine nuts recipe

Swiss Chard is one of the most nutritious greens you can find year-round. It is related to beets – in fact, beet greens taste very similar to Swiss chard. Do eat your dark green leafy vegetables regularly as they are among the most nutrient-dense foods you can choose. Traditional Chinese Medicine considers green to be the master color, and I think it is the color that should dominate our diet. Like other green leafies, Swiss chard is full of Calcium, Magnesium, Iron, Folate, Vitamin C and Carotenoids, with few calories – a nutritional bargain!

My maternal grandmother was Sicilian and she used to make this dish with raisins. One night, this was on the dinner menu and I went to the pantry to reach for raisins and we were out. Gasp. But we had dried apricots. So I soaked a handful of apricots to plump them up a bit and presto, I liked the dish better! If your kids are not fond of greens yet, try this recipe with their favorite dried fruit.

Heck, let them put a few chocolate chips on the chard if it will get them to eat their greens. One step at a time … soon chard might be a staple in your kitchen, too.

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sauteed swiss chard with dried apricots and pine nuts recipe

Author: Pamela Salzman

Serves: 6

Ingredients

⅓ cup unsulphured dried apricots (about 10)
2 bunches Swiss chard, (about 2 pounds), washed but not dried
1 medium red onion, diced
3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
Fine sea salt and freshly ground black pepper
¼ cup pine nuts, toasted
Optional: best quality balsamic vinegar for drizzling

Instructions

Place the dried apricots in a bowl with hot water to cover. Soak 10 minutes and drain. Chop coarsely or slice into slivers.
Separate the Swiss chard stems from the leaves. Dice the stems and keep separate. Coarsely chop the leaves.
Heat the oil over medium heat in a large skillet. Add the onion and cook for 1 minute. Add the chard stems and cook, stirring occasionally, until slightly tender, about 3 minutes. Add the chopped chard leaves and apricots. Lightly season with sea salt and pepper and sauté until the leaves are tender, about 5 minutes.
Sprinkle with pine nuts and serve immediately or at room temperature. You can also drizzle a few drops of balsamic vinegar, if desired.

apricots pine nuts swiss chard