pistachios & apricots: a winning combination

by michelletranny

We’ve been getting loads of apricots in our CSA lately. Got me thinkin’… about apricots.

When Paul and I went to Commis on Piedmont this past November, one of the desserts we ordered was a Roth Käse blue cheese paired with flat bread, pistachios and toasted persimmon. The flavor combination (like all other combinations presented to us that night) was absolutely perfect. Nostalgia for my Commis dining experience has led me to experiment with my own lazy rendition of this dessert as of late: Roth Käse buttermilk blue from Berkeley Bowl, seeded flatbread, chopped pistachios and apricot preserves! I’ve used Bonne Maman apricot preserve from the store the last few times I’ve indulged in this devilish combination, but now I can make fresh apricot preserves! (Let’s see if I actually do it.)

Just stuffin’ my face with blue cheese while watching internet tv, nbd.

Mmmm!

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I did have fun with fresh apricots this past week though! Last Wednesday I actually made a salad for dinner. Don’t worry though – between the apricots, pistachios and feta cheese I had plenty of protein to keep me from being malnourished ;) .

Salad mix, apricots, coarsely chopped pistachios and crumbled feta cheese.

I made this salad again for a bbq at Jane’s this past Sunday, but sliced the apricots more thinly and added fresh chopped green beans. The vinaigrette was equal parts freshly squeezed orange juice and balsamic with a bit of olive oil, honey and s&p. Caro the Salad Queen approved so I’d say it was legit!