Preheat oven to 325 degrees. Roast almonds on a rimmed baking sheet until golden brown, about 12 minutes. Let cool, then chop. Set aside.
Rinse rice several times, until the water runs clear. Bring about 4 cups of water to a boil, add the rice, turn down the heat, and simmer about 12 minutes. The texture should be cooked but still firm. Remove from heat and drain. Scatter the apricots on top of the rice, cover and let sit 5 minutes.
Fluff rice with a fork. Shake the Apricot Balsamic, add to the rice and stir to combine.
Mix in the parsley and almonds and serve warm. Enjoy!
Notes:
Feel free to substitute your preferred type of rice and to use your favorite method of cooking the rice. Almonds that have already been sliced and/or roasted can be substituted for the whole almonds.
My preference is to use Unsulphured Dried Apricots, which means they have been dried directly in the sun without added Sulphur Dioxide. They have a dark brown appearance and a much richer and sweeter taste than the more common ‘orange’ apricots. The texture should be moist and chewy. If you can’t find them, any type of dried apricots, or golden raisins, can be substituted.
This recipe is a good example of how using a California Balsamic product can carry the entire recipe. The Apricot Balsamic is very flavorful- slightly sweet but also tangy, with complex, layered tasting notes. It is simple to make and each bite is packed with flavor. It can serve as either a side dish or a main dish.
In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, and cilantro.
If you’ll be including avocado, wait to dice it until you’re ready to serve so it doesn’t turn brown.
Add the balsamic vinegar and mix well.
Notes:
The photo shows a simple “avocado rose” but avocado is optional. Using diced avocado, added just before serving, is fine.
This is a large recipe but it is easy to make and keeps well, up to 5 days in the refrigerator. It can easily be downsized by omitting the black eyed peas and cutting back on the other ingredients, by about one third.
In a blender or food processor, combine ripe avocados, Persian Lime Balsamic, maple syrup, coconut milk, lime zest, vanilla extract, and a pinch of salt.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust sweetness or acidity as desired by adding more maple syrup or lime balsamic vinegar.
Transfer the avocado mousse into serving glasses or bowls.
Chill in the refrigerator for at least 2 hours to allow the mousse to set.
Place the kale in a large bowl and massage it with the hummus for about a minute. It will soften and become limp.
Add the remaining ingredients and mix well. The Persian Lime Balsamic will blend with the hummus and make a creamy and delicious dressing.
Notes:
This is an ideal everyday salad for the winter and early spring. It is easy to keep all the ingredients on hand and they are relatively inexpensive. Kale keeps incredibly well in the refrigerator, usually for a week or more. It is fine to omit the tomatoes, especially when they are not in season.
Combine the mango, fennel, cucumber, avocado, basil and scallions if using, in a second bowl, and set aside.
Just before serving, drizzle the Persian Lime Balsamic over the greens while tossing, until every leaf is lightly coated.
Add in the remaining ingredients, toss again, and enjoy!
Notes:
It might seem odd to have fennel, basil and grapefruit in a salad but this unique combination works! The sweetness of the Persian Lime Balsamic complements the slightly bitter greens. This salad is perfect in winter, when grapefruit and fennel are in season.