My daughter loves apricots. Last week, she must have eaten about 12 in one day. To leverage the love, I built a dinner around them – namely a healthy summer salad. I brushed melted butter on six or seven apricot halves and broiled them for about 10-12 minutes each, then lined them up in a “stripe” on a platter. Next to that stripe, I added lettuce, poached chicken (boil boneless chicken breast in salted water for about 15 minutes or use rotisserie chicken), shredded ricotta salata, and a nice all-purpose dressing. Apricots for DINNER? She shrieked when she saw the meal on the table? You’re the best mom ever.
The Daily Babble