An unlikely pair – apricots and cherries

I have never tasted better cherries than the ones we have gotten the last couple of weeks from our CSA share. The last couple of weeks have brought not only fresh cherries but fresh apricots as well – an unlikely pair.  Inspired by a good friend and a recipe I found online by Erika Kerekes for Apricot Cherry Clafoutis (a baked French dessert) I created a gluten free, dairy free, sugar free version of the Apricot Cherry Clafoutis. It makes an unlikely pair into an easy, unique and delicious treat.
                    
  • 6 large or 8 small fresh apricots, pitted and cut into chunks
  • 1 cup fresh cherries, pitted
  • 1 1/4 cups unsweetened almond milk
  • 3 eggs
  • 1/2 cup agave
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup almond flour
  • 1/8 tsp salt

Heat oven to 375 degrees. Spray a small casserole dish or a pie plate with cooking spray (I used olive oil in a oil sprayer) and add your apricots and cherries (make sure to remove pits). Whisk together the almond milk, eggs, agave, vanilla and almond. Add the almond flour and salt and whisk until smooth.  Pour the mixture over the fruit and bake for 45 minutes.  The top should be lightly browned. It should no longer be liquid in the center but will be jiggly.  Let it cool and enjoy!

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Choose Your Own Ending

What a fun experience the CSA (Community Supported Agriculture, a.k.a fresh farm produce) has been, only week two, but it has been such an adventure! It reminds me of those “choose your own ending” books we read as kids. There are so many endless possibilities and we get to choose the delectable treats, or endings, for all the food. The first week we received the normal lettuce and spinach but also parsley, garlic florets, beans, rhubarb and even sauerkraut. This week we received beets, more spinach, leeks, beans and cilantro.  What to do with all this fresh food – that is the question!  So we started cooking up some new delights…here are just a few of my favorites from the first two weeks – time to choose YOUR own ending!

Green and White Delight – we made a fabulous pizza (using Chebe crust).  We used an alfredo sauce (I am working on a healthier version of white sauce) and then piled the pizza high with an entire bag of fresh spinach from the CSA. (Spinach bakes down and dramatically reduces in size) We sprinkled the top of the spinach with Italian spices (oregano, basil, etc) and then topped with just a dash of parmesan cheese.  The spinach baked down with the pizza and resulted in the BEST pizza I have ever eaten.  Next time we are going to add some tomatoes and grilled chicken.

Sweet Tart delight – I found a recipe on the The Gracious Pantry for Strawberry Rhubarb Apple crisp with no added sugar.  I made the filling from this recipe and omitted the recipe topping and instead used a cinnamon walnut crumble from Elana Amsterdam’s Gluten Free Cupcake cookbook.  The result was a delectable and tart treat that when topped with a dollop of ice cream was superb.

White Chicken Chili – we have an abundance of cilantro and it is so fragrant that we cooked up a batch of white chicken chili and froze it for days in the future that we need a quick meal or in the fall when the weather starts to turn crisp and cool.

Spinach balls – the CSA provides recipes each week using the fresh produce for that week. They posted a fabulous spaghetti and spinach balls recipe complete with a “spaghetti sauce” that is a white sauce and not a red sauce…great recipe and if you are thinking what I am thinking a great and much healthier white sauce to try with our Green and White Delight recipe above.

This is just the beginning to our food adventures – here’s to choosing your own path – a healthy path!