It’s been so long since I’ve had a weekend to work on a new recipe. I’m hoping I might be able to start another one tomorrow. We’ll see. It’s ANOTHER soup which is funny because we really don’t eat much soup. Except for bone broth when I can actually get ahold of good bones. I’m obsessed with bone broth. If I could only eat one thing for the rest of my life it would either be bone broth, eggs, or maple glazed donuts. I wouldn’t know how to pick between the three but I’m obviously not choosing based on nutrition.
The cucumber I used came out of my parents garden. I was thinking about how cool it would be to cook with something I grew myself. I went over to their house the other day and picked a ripe zucchini but when I turned it over, it was covered in all these weird white tick looking bugs! I know, bugs live outside and they like food as much as the next guy but it was a little much for me to handle. Then I thought about the fact that I’ve killed multiple lilies, random flowers, flox, african violet, the lawn, a rubber plant, a ti plant, 2 basil plants, oregano, 2 dill, cilantro, and 2 thyme as well as everything I’ve forgotten about. The only thing I’ve successfully grown is one single basil plant (which I used in this recipe!), mint (which grows like a weed), more weeds…lots more weeds, another ti plant, and I’ve barely succeeded with a spider plant. I’m pretty sure my spider plant hates my guts but he’s still hanging around. So, no. I don’t think a vegetable garden is a smart decision for me. But getting outside and pulling weeds is a step in the right direction.
Fresh apricots stuffed with a refreshing cucumber melon basil salsa. Makes a great appetizer or a light dessert.
- 6 apricots
- 1/3 C cucumber, diced very small
- 1/2 C honeydew, diced very small
- 6–10 fresh basil leaves
- 1 1/2 Tbsp lemon juice
- Combine cucumber, honeydew, and lemon juice in a bowl. Roll basil leaves together into a log and thinly slice. Stir basil into the mixture and set aside.
- Cut a small square out of the top of each apricot. Use a spoon to lift the top off. Grab the pit with your finger tips and gently wiggle it loose and discard. Now that the pit is removed, slice the top so there is a flat surface to hold extra salsa.
- Stuff the cucumber melon salsa mixture into each apricot and pile a little extra on top. Serve as an appetizer or dessert.
If you don’t want to take the time to hollow out and stuff the apricots in this recipe, just halve them and serve the salsa on top. Or dice up the apricots and mix everything together like a regular fruit salsa. Nothing wrong with shortcuts!