INGREDIENTS
1-1/4 pounds apricots, halved and pitted1/4 cup extra-virgin olive oil, plus more for brushingKosher salt and freshly ground pepperLemon juice to taste12 leaves of baby arugula1/4 of on...
We have reached the peak of our fruit season at the farm which means we have an abundance of apricots, peaches, and plums. One of my favorite ways to prepare the fruit for festive occasions is to s...
As a holiday that falls in early spring, Passover occurs just after the winter fruits have ended and before the summer fruit begins. Passover cuisine often melds the flavors of both seasons, includ...
If you’re looking for an alternative way to use apricots in your cooking, this apricot and lemon tart could be just what you are looking for. Not only is it delicious, but it is packed with health-...
This recipe was contributed by Chef Mario from Cookin' The Market.
Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 apricots, quartered and sautéed in brown butter unt...
Ingredients:
2 heads Little Gem lettuce, washed and cut into quarters
2 Tokyo Turnips, sliced thin with an Benriner slicer
¼ cup of toasted pepita seeds
2 apricots, sliced into quarters (We used...
The farm is buzzing with energy as the first fruit of the season is picked from the trees. As I walk through the orchards I listen to the workers laughing and signing as they select the ripest frui...
This pizza recipe is a variation of a flat bread pizza wit fig jam that I learned form Chef Mario from Cookin’ the Market. Instead of using figs and goat cheese, Chef Becky and I wanted to highligh...
