Never before in my life have I been so excited about fruit. The kind of excitement that borders on obsession, as in, there is fruit invading my dreams and I can’t get the thought of it out of my head. The kind of excitement one usually reserves for, say, getting a new kitten. Except that kitten is actually an apricot.

Last week we took a trip to visit the inlaws in Colorado (didn’t even know we were gone, eh? Ahh, the beauty of scheduled posts!) Don’t ask me why, but it seems like we always chose to visit Colorado in the winter. In the snow. Yuck. But this year, our schedule just happened to work itself out, and we planned on a lovely July visit.

Colorado is beautiful in July. But what was even more beautiful than the scenery were the fruit trees. Maybe I never noticed them before because we always visited in the winter, but as soon as I saw the trees overflowing with bright orange apricots, I knew I had to bring some home.

So I did. About 7 pounds of them. Smuggled in my airline luggage. I had to seriously repack my stuff to do it, sneaking as many shoes and shirts into Taylor’s bag as I could, but I managed to fit three large containers of apricots in there. And I swapped my purse for a cooler bag and carried a bagful of sour cherries on the plane with me too (I was totally ready for a smack down if someone had tried to take them from me at airport security). Yes, I’m a bonafide fruit smuggler.

I did it all for the fruit.

It was so totally worth it. If only for these cookies. They were so good, in fact, that I’m planning to make another batch tomorrow and freeze the dough, in an attempt to make them last even after the apricots are gone.

If you can’t get a hold of your own contraband fruit, you could definitely substitute dried apricots here. Even better, try soaking and re-hydrating the apricots in some sort of tasty liquor (amaretto? bourbon?) prior to adding them to the batter. Mmm, tasty!

Fresh Apricot and White Chocolate Cookies

Makes about 3-4 dozen cookies. Recipe from Cakespy.

Ingredients:

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon finely ground espresso powder or instant coffee
10 ounces white chocolate chips
1 cup finely diced fresh apricots, or 3/4 cup diced dried apricots
8 ounces butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 teaspoons pure vanilla extract

Directions:

Combine flour, baking soda, salt, and espresso in a medium bowl. Mix with a whisk until evenly distributed. Add chocolate chips and apricot bits and mix well. Set aside.

Combine the butter and sugars in a stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg at a time, mixing until incorporated. Scrape down the sides of the bowl, and then add the vanilla. Continue mixing until butter, sugar, eggs, and vanilla are all incorporated (about 1 minute). Scrape down the sides of the bowl.

Add the dry ingredients in 3 additions. Mix on low speed for no more than 1 minute. Remove bowl from mixture and do a final mix with a rubber spatula. Cover and chill for at least one hour.

Preheat oven to 350. Line two baking sheets with parchment. Scoop dough with a medium-sized ice cream scoop to form 1-inch balls. Leave at least an inch and a half around each cookie to allow for some spreading. Bake cookies for 15-18 minutes, turning about halfway to ensure even baking. Cookies should be golden at the edges but soft in the middle.

For what it’s worth, we’re not vegans. Not even vegetarians. But that doesn’t mean we eat meat or animal products every meal. Nor does that mean we don’t enjoy a good, flavorful vegan dish just as much as any steak. In fact, I’d argue that this dish, with it’s rich ethnic flavors and hints of savory sweetness, would win even if pitted against the meatiest of meals.

Israeli couscous, or Pearl couscous, for those who may not be familiar with it, is like couscous on steroids. I’d say it more closely resembles a round-ish orzo than couscous in both flavor and texture; so if you can’t find it, orzo would be a better substitution. We always choose Israeli couscous over regular couscous, as Taylor has never been a fan of the typically dry texture of your standard couscous. For even more flavor, toast it first in a splash of olive oil and a dash of cinnamon and cumin, then add the liquid and cook as directed.

Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing

Makes 6 servings. Recipe from Bon Appetit.

Ingredients:

Nonstick vegetable oil spray
2 3/4-pound unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
5 tablespoons extra-virgin olive oil, divided
1 cup Israeli couscous
1 teaspoon cumin seeds
2 tablespoons white balsamic vinegar
3/4 teaspoon ground cinnamon
1/4 cup finely chopped red onion
1/3 cup golden raisins
1/3 cup coarsely chopped fresh cilantro

Directions:

Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.

Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.

Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.

Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

I’ve had this recipe in my queue since May. I keep looking at it. And I keep drawing a blank. So I figured I’d just post it already, without any clever quips or dialogue, before it becomes one of those forgotten recipes stashed away in the depths of the recipe pile. Because it was tasty. It was different. And it deserves to be remembered.

Open-Face Chicken Salad Sandwiches

Makes 6. Recipe from Bon Appetit.

Ingredients:

1 pound slender asparagus, trimmed
1/2 cup mayonnaise
1/4 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
4 cups skinless cooked chicken (from 1 rotisserie chicken), cut into bite-size pieces
1/2 cup chopped fresh chives
6 thin prosciutto slices
6 1/2-inch thick slices rye bread, lightly toasted
2 green onions, thinly sliced

Directions:

Cook asparagus in a pot of boiling salted water until just crisp-tender, about 3 minutes. Drain, Place asparagus in bowl of ice water to cool. Drain again. Pat dry and cut into 3/4-inch diagonal pieces, leaving tips whole.

Whisk mayonnaise, yogurt, lemon jhuice, and mustard in large bowl to blend. Mix in chicken pieces and chives, then asparagus pieces. Season to taste with salt and pepper. (Do ahead: can be made 6 hours ahead. Cover and chill).

Preheat oven to 375 degrees F. Spray large rimmed baking sheet with nonstick spray. Arrange prosciutto slices in single layer on prapared sheet. Bake until prosciutto is crisp, about 15 minutes. Cool on sheet.

Divide chicken salad among toasted bread slices. Sprinkle with green onions; top each with 1 prosciutto slice and garnish with chervil sprig, if desired.

Thanks to Jillian for this gem… when we put out the call for favorite beet recipes you guys didn’t disappoint! If the beets continue, I’ve got big plans to make Roasted Beet Hummus, salads galore, AND honest to goodness beet cupcakes. Now watch, I’ve got all these grand plans and beet season will end next week. Humph.

I personally think this recipe is genius. I mean, everyone loves potato pancakes, why should beets be any different? Well, for one, these are sweet. Not just sweet as in totally rad (which they totally are), but sweet as in, are you sure you didn’t put sugar in there? The natural sugars of the beet caramelizes on the outside of the pancakes, leaving you with a sweet crunchy exterior and soft and decadent interior.

We made a few small modifications to the recipe, but for the most part it is undeniably perfect in its simplicity. We made multiple small pancakes instead of one large one, and the 2nd time we made this (yes, it was so good we did it again the same week), we substituted the thyme for rosemary. Personal taste, but I much preferred the thyme version, as I often find rosemary overpowering and perfumy.

A word of warning: if you have an apron, this would be the time to wear it. I’m not talking about a cute, practically-a-dress apron, because it’s going to look like you bled out all over the place when you’re done with this one so you better gosh darn put on an apron that you won’t mind if it gets splattered and stained with beet juice. Beets are messy. The apron is a must. Or at the very least a red shirt.

Beet Rosti (Beet Pancakes)

Makes 4 servings. Recipe from The Minimalist.

Ingredients:

2 pounds beets (3 very large or 4 to 6 medium)
2 teaspoons coarsely chopped fresh rosemary (or thyme, if you prefer)
Salt and freshly ground pepper to taste
1/2 cup flour
2 tablespoons butter
Minced parsley or a few rosemary leaves for garnish.

Directions:

Trim beets, and peel them as you would potatoes; grate them in food processor or by hand. Begin preheating 12-inch nonstick skillet over medium heat.

Toss grated beets in bowl with rosemary, salt and pepper. Add about half the flour; toss well, add rest of flour, and toss again.

Put butter in skillet; heat until it begins to turn nut-brown. Scrape beet mixture into skillet, and press with spatula to form a round. With medium to medium-high heat -- the pancake should gently sizzle -- cook, shaking pan occasionally, until bottom of cake is nicely crisp, 8 to 10 minutes. Slide cake onto a plate, top with another plate, invert the two plates, and return cake to pan. Keep cooking, adjusting heat if necessary, until other side is browned, another 10 minutes or so. Garnish, cut into wedges, and serve hot or at room temperature.

Ok, bear with me here, because I think Taylor was thinking the exact same thing you are thinking right now. Salmon, cantaloupe, and, uh, horseradish? Weird, weird, double weird. Taylor gave me one of those looks that said, “are you nuts?” To be honest, when I picked this recipe my only thought was “celery leaves! we have a ton and this recipe actually calls for celery leaves!” I didn’t even stop to ponder just what it might taste like. And so on to the menu it went.

I don’t know what sort of illegal substance or hocus pocus was involved to think up such a bamboozling combination of ingredients, but you know what? It worked. It really did. It was bright and fresh. Downright summery. It was crunchy and tender and flaky all at the same time. Puzzling, yet fantastically tasty.

Salmon with Cantaloupe and Fried Shallots

Makes 4 servings. Recipe from Food & Wine.

Ingredients:

Vinaigrette
2 tablespoons freshly grated horseradish
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1/2 tablespoon light brown sugar
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper

Fried Shallots
Vegetable oil, for frying
2 large shallots, thinly sliced crosswise and separated into rings
Cornstarch, for dusting
Salt

Salmon and Garnishes
Four 6-ounce, skin-on salmon fillets
Salt and freshly ground pepper
1 tablespoon vegetable oil
1/3 small cantaloupe, scooped into small balls or cut into 1/4-inch dice (about 1 cup)
1/2 cup buttermilk
1 teaspoon finely grated lime zest
Freshly grated horseradish
1/4 cup celery leaves

Directions:

In a small bowl, combine the horseradish, lime juice, fish sauce, brown sugar and olive oil and season with salt and pepper.

In a large skillet, heat 1/4 inch of vegetable oil. Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well. Add the shallots to the hot oil in an even layer and fry over moderate heat until browned and crisp, about 4 minutes. Using a slotted spoon, transfer the fried shallots to paper towels to drain. Season lightly with salt.

Preheat the oven to 400°. Season the salmon with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the salmon skin side down and cook over high heat until the skin is browned and crisp, about 3 minutes. Turn the fillets and transfer the skillet to the oven. Cook for about 3 minutes, or until the salmon is just cooked.

Meanwhile, divide the cantaloupe among 4 shallow bowls. Drizzle with the buttermilk and season lightly with salt. Lay the salmon on the cantaloupe and spoon the vinaigrette on top. Sprinkle with the lime zest and grated horseradish. Scatter the celery leaves and fried shallots over the salmon and serve.