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from Bon Appétit Ingredients: 2 Medjool dates, pitted 1/4 cup high quality extra virgin olive oil (like Frog Hollow’s 2 tablespoons fresh lemon juice 2 tablespoons fresh orange juice 1 tablespoon whole grain Dijon mustard 1/2 teaspoon ground cumin…
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Recipe: Chicken-Apricot Skewers
from Bon Appétit Ingredients: 3/4 cup canned light unsweetened coconut milk 1/2 cup plain Greek yogurt 1/2 cup smooth peanut butter 1/4 cup fresh lime juice (about 2 limes) 2 teaspoons (packed) light brown sugar 2 garlic cloves 3/4 teaspoon…
Recipe: Apricot Vinegar
from Mario Hernandez Ingredients 1 lb. apricots, de-seeded and quartered 2 cups champagne vinegar 1/3 cup Baker’s sugar Preparation Combine Apricots, champagne vinegar, and sugar in a large bowl or glass jar. Refrigerate overnight, up to 24 hours. Discard apricots…
Recipe: Apricot Crème Fraîche Tart with Honey and Pistachios
Thanks to our friend Alanna Taylor -Tobin from the bonjongourmet.com for this recipe Ingredients Makes one 8- or 9-inch tart Pistachio Crust: 1/4 cup powdered sugar, plus extra for sprinkling on the finished tart 1/4 teaspoon fine sea salt 3/4…
Posted in Newsletter, Recipes Tagged with: Apricot, bojon gourmet, Frog Hollow Farm, pistachio, tart
Week of March 5th, 2012
[box_list] Navel Oranges, Hass Avocado, Olson Family Farms, Lindsay, CA Kiwis, Brandt Farms, Reedly, CA Pink Lady Apples, Cuyama, New Cuyama, CA Grapefruit, Sundance, Oceanside, CA [/box_list] [print_this] From Farmer Al Got Cots? Yes, we Do!! Looks like a full…
