Apricots

The apricot tree in my neighbor’s yard is just busting with these beautiful blushing gems and I could not be more excited! My daughter and I went and harvested a bunch the other day and are so excited to take them back into the kitchen. I love using them in both sweet and savory ways with their slightly-sweet, slightly-tart flavor. This little stone fruit packs a lot of health benefits. They are nutrient dense and very few calories. They are an excellent source of Vitamin A, making them great for vision health, immune boosting, and reproductive health. Apricots are also a great source of Vitamin C, which we know is wonderful for boosting our immune systems, but also maintaining healthy skin, blood vessels, and bones. Apricots also contain flavonoids like chlorogenic acids, catechins, and quercetin. These incredible antioxidants work to combat free radicals that damage our cells and cause oxidative stress. These little guys are also high in dietary fiber, making them great for keeping a healthy baseline for blood sugar and cholesterol levels, as well as feeding the good bacteria in our gut. Apricots are high in potassium as well, making them excellent for reducing your risk of a stroke and helping to lower blood pressure. 

This week after foraging in my neighbor’s yard instead of the farmers market, I felt like eating a hearty salad made with freekeh, apricots, pistachios, arugula, and scallions. Freekeh is a whole grain similar to bulgur and farro with an earthy flavor. If you don’t have freekeh, quinoa would make a great substitute. 

Let me know what you think! 

Freekeh, Apricot, Pistachio, Arugula, and Scallion Salad 

Yield: 6 Servings

Directions:

1. In a large saucepan, warm 2 tablespoons of the oil over medium high heat. Add the freekeh and stir constantly until the grains are coated with the oil and lightly toasted, about 4 minutes. 

2. Add the water or vegetable broth and salt and reduce the heat to medium. Simmer until the water is level with the freekeh and holes appear in the center of the cooking grain, about 10 minutes. 

3. Cover and reduce the heat to low and simmer for another 10 minutes or until tender. Transfer to a large bowl and fluff with a fork. 

4. Meanwhile, prepare a grill over medium high heat. Brush the halved zucchini with the cumin seeds, cinnamon, and salt. Grill the zucchini until it is tender and browned on all sides, turning occasionally for 8 minutes. Transfer to a plate to cool before slicing. Once cool, slice in ½ inch pieces on the diagonal. 

5. In a small bowl, whisk together the 2 tablespoons olive oil, balsamic vinegar, and garlic. Add the dressing, sliced apricots, scallions, pistachios, parsley, and arugula to the freekeh. Add in the sliced zucchini and toss to coat. Serve immediately.