In this recipe, carrot tops make a bright salsa verde, a sauce that can dress a variety of hearty salads as well as pastas or grilled meats and fish.This recipe by Lisa Futterman was originally published in the Chicago Tribune
View Recipe
4.666665
Classic hamantaschen recipe for Purim and any time - The Daily Meal
Haman, legend has it, was a bad guy who wore a bad hat. He is remembered and reviled on the holiday Purim in story, song and snack. Rare is the leader — good or bad — who has a pastry named for his hat. Haman's crime (plotting to do in ancient Persia's Jews) figures in a complicated plot retold in a complicated story called the megillah, synonym for complicated. His hat kept it simple: a neat triangle, now neatly tied to treachery.At Purim we read the megillah, we tell the story of bad Haman and his bad hat. We fold circles of dough over prune or poppy-seed or apricot filling, shaping glistening, buttery triangles, which are not bad at all. In fact, they're delicious. Which might explain the enduring power of the whole megillah.This recipe is adapted from my grandmother, Etta Hoffmann and was originally published in The Chicago Tribune.
View Recipe
4.666665
Roast turkey with herby pork and apricot stuffing
You cannot miss the bright citrus flavor in this roasted turkey. It incorporates an entire orange, dried apricots and zest of 1 lemon. This recipe adapted from Jamie Oliver's "Cook With Jamie" appeared in the Chicago Tribune.
View Recipe
4.5
BBQ Turkey Sandwiches
This kid-approved dinner will rid you of all the leftover chicken and turkey you have stored and stacked in tupperwares. Courtesy of French’s®
View Recipe
4.5
Brandied Fruit recipe - The Daily Meal
Brandied fruit is excellent to have on hand for desserts all year long, or to make a cheeseboard a little more interesting. It also makes a great gift for birthdays and the holidays. Feel free to switch out your favorite fruit in this recipe.This recipe is by Jane Weimann of Woodstock, Connecticut, and was originally published in the Hartford Courant.
View Recipe
4.5
Spritz
Ice-filled, cognac-based spritzes make a delightfully strong summer cocktail.This recipe is courtesy of Courvoisier.
View Recipe
4.5
Thinkstock
Make your chicken tenders with fruity pebbles — yes fruity pebbles. You’ll have a crunchy, sweet, and savory tender with an apricot barbecue sauce.
View Recipe
4
I am the girl who ate red clover flowers by the handful. As a child, I ate rose petals when no one was looking, insisted I was old enough to drink green jasmine tea, and dreamed of sugared violets atop whipped cream. Now that I’m an adult, some of my most prized ingredients are rosewater, dried lavender, saffron, and jasmine water. I’m the kind of person who wants her rose macaron to taste like a rose with a hint of macaron, so feel free to adjust the rosewater to your taste in this next recipe. I strongly believe in paying homage to your favorite dishes in juices and smoothies (but not recreating them, because that breeds comparison and contempt). I’m crazy about pistachio baklava and rosewater Turkish delights from beautiful little restaurant called Sahara, but more often than not, I’m watching my diet and choose not to eat them. So I created this decadent, luxurious smoothie in honor of these two stunning deserts.
View Recipe
4
Grilled Peaches
Don’t just use your grill for burgers: Grill your apricots and buttery brioche for a perfect summer dinner party dessert.This recipe is courtesy of Delish.
View Recipe
3.75
Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa
There's nothing quite like a perfectly seared piece of meat. Here, lamb shoulder chops are pan-seared until golden brown on both sides and topped with a sweet-spicy salsa whose main star is a summertime favorite: apricot. See all salsa recipes. Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!
View Recipe
3.2
turkey
Kahlua Turkey is really all about the gravy that you get from it. You take equal parts of apricot jam and kahlua, and mix them together in the food processor, then baste your turkey with it.  I usually do 1/2 cup of apricot jam and 1/2 cup of kahlua. Roast your turkey as usual. I will say, you do not get a crispy skin on your turkey with this recipe, and i know that's what some people are after. You want the drippings from the pan. Drain them into a separtor to get the fat off(use that to make the gravy, and add more if necessary). I use equal parts of fat and flour to make my gravy, along with chicken stock I've either made ahead of time, or just low sodium canned. Whichever works best for you. I usually make 6-8 cups of gravy.
View Recipe
3.2
Fruited Quinoa
A delicious breakfast recipe featuring Almond Breeze milk. 
View Recipe
2.4