There's an Ap for That: Three Recipes with Apricots, Basil, and Ricotta

By Rachel Jones / Photography By Michael Fornataro | Last Updated May 19, 2016
Share to printerest Share to fb Share to twitter Share to mail Share to print
Styling by Alyssa Otto and Jason Solak

Stone fruits have arrived, ready to rock our summer menus and brighten our days. We love apricots, fresh or dried, for the subtle sweetness and sunny pop of color they bring to our dishes. If you’re like us and could eat apricots for every meal, look no further! Three local chefs will show you how to enjoy the fruit for breakfast, dinner, and dessert. By adding a creamy scoop of ricotta and a crisp bite of basil, the opportunities for apricots are endless.  

Pistachio and Basil Crusted Lamb Rack with Black Garlic Gnudi and Apricot Reduction

By Wyatt Lash of The Commoner at Kimpton Hotel Monaco Pittsburgh | Yield: 2 Servings

Strawberry with Apricot Fields Forever 

By Gordon Sheffer of Waffles INCaffeinated | Yield: 8 Servings

Mini Apricot Ricotta Galette

By Keren DeCarlo of Chateau Café & Cakery | Yield: 4-8 Servings
Build your own subscription bundle.
Pick 3 regions for $60