» Apricot and Arugula Salad

Pastured Turkey Tenderloin Recipe (& HUGE Offer!) — Guest Recipe by David of Tendergrass Farms

David Maren is a husband, father, farmer, and co-founder of Tendergrass Farms. Tendergrass Farms is a cooperative-style online grass fed meats shop that exists as a bridge between the often geographically isolated family farmer and committed grass fed meats enthusiasts like yourself. The Tendergrass Farms vision is to sustain family farms through making it easy
...read more

Decadent Double Chocolate Cookies (Nut-free, Coconut-free, Egg-free)

The inspiration for this cookie came from a double chocolate brownie cookie that I used to make for special treats in the “olden days”. It used to be a hit at potlucks or parties because it was very intensely chocolaty and had a nice chew to it. I was thinking about Christmas cookies for this
...read more

Shrimp and Avocado Salad

This is probably my favorite dinner salad. Something about this salad screams summer, refreshing and satisfying all at the same time. And it tastes better the longer you let the shrimp marinade, so it can be made ahead if you’re expecting company or are like me and have more time to prepare supper in the
...read more

Honey-Garlic Chicken Wings

These are ridiculously delicious wings and great for anyone avoiding nightshades. If you cook them on the barbecue (which is the way we like them!), they end up as a “dry” wing (they are still moist and tasty though!). You can also cook them in the marinade in the oven for a sticky, gooey wing
...read more

Apricot and Arugula Salad

July 23, 2012 in Salad Dressings, Salads, Side Dishes

Apricots are just coming into season and we are enjoying them! They can be hard to find the rest of the year (especially organic) and when you do, they just don’t taste the same. If you can’t find apricots yet, fresh peaches or nectarines can sub very nicely in this salad. The combination of the sweet apricots, the peppery arugula and the tangy balsamic vinaigrette makes this simple salad taste absolutely marvelous. This makes 3-4 side salad servings.

Ingredients (Balsamic Vinaigrette):

1/3 cup Balsamic Vinegar
1/3 cup Extra Virgin Olive Oil
4 tsp Mustard
1 Tbsp fresh chives, chopped (or use good quality Dried Chives)

1. Wisk all ingredients together. Refrigerate any leftovers.

Ingredients (Salad):

Balsamic Vinaigrette
4-6 large apricots
5-6 cups arugula

1.    Remove pits from apricots and chop into bite-size pieces.
2.    Toss apricots with arugula and drizzle vinaigrette liberally on top.
3.    Enjoy!