(say that ten times fast!)
I've been incredibly patient and waited an entire year to write down this recipe. I first made it last June, when apricots were in season but didn't have a chance to upload it by the time they disappeared...but good things come to those who wait.
I like to think of summer fruits as nature's way of cheering me up, reeimbursing me if you will, for the scorching heat that seems to start around...March but doesn't seem to go away until- um, October. A few weeks ago, the supermarket shelves started boasting nectarines, peaches, cherries and of course...apricots! In between shrieks of delight (um, internal shrieks of delight) I started plotting what to do with my seasonal treasures. The prices for said treasures may still be a tad high 'round your neck of the woods but they should definitely be coming down soon. Until then, ask around your neighbors and friends- you probably know someone with a fruit tree who just doesn't know what to do with all of the bounty and would be happy to share. My big dilemma with fruit is whether to eat it fresh (because it's perfect just the way it is) or bake\cook with it. Now, I don't want to come between you and a moist piece of cake, but if you're looking for something a little bit more original (and you're really hungry)- perhaps I can be of some help:
This fabulous recipe was adapted from one of mom's cookbooks and it's a great concept because it's actually an entire meal (heck, even dessert is included). Feel free to make it ahead of time and keep in the fridge for whenever hunger hits.
Ingredients:
1 package (lb.) of pasta-penne or whatever you have lying around the house
4 tablespoons of olive oil
1 lb. boneless and skinlesschicken breasts, cut into bite size pieces
1 diced red pepper
1 diced zucchini
2 crushed cloves of garlic
1\2 lb. of sliced mushrooms- button, portabello or whatever you prefer
5 pitted and quartered apricots
3 tablesppons of chopped parsley or 3 teaspoons of dried parsley
1. Prepare the pasta according to the manufacturers directions. Drain and set aside. If making ahead, place the pasta in a sealed container and transfer to the fridge.
2. Heat the oil in a large frying pan or wok and fry the chicken pieces until they turn white on both sides.
3. Add the vegetables to the pan, along with the garlic and apricots and continue cooking until the veggies begin to soften.
4. Add the parsley and cook for an additional 3 minutes. Remove from heat and bring to room temperature. Keep in the fridge until serving time.
Meanwhile, make the viniagrette:
Ingredients:
2 pitted apricots
1 tablespoon of sugar
2 tablespoons of vinegar
4 tablespoons of olive oil
1 tablespoon of chopped parsley or 1 teaspoon of dried parsley
1. Place apricots in a blender and add the sugar and vinegar.
2. Process until mixture becomes a paste. Add the olive oil and process again until smooth. Mix in parsley. If serving immediately pour viniagrette over salad ingredients, mix and serve. If not, store viniagrette in a seperate container and combine all ingredients immediately before serving.
Have a refreshing summer!!
