Welcome to Heart Healthy Recipes' Newsletter

In-season apricots are the featured food in this month’s Heart Healthy Recipes’ newsletter. Recipes include naturally sweetened apricot jam, homemade pie, along with two spring grilling recipes.

The apricot season is usually from mid-May through August, with the peak season being June and July.

Also, included in this issue are the many heart health benefits of apricots.

Health Benefits of Apricots

The dietary fiber found in apricots helps regulate excessive cholesterol and may help maintain healthy (HDL) cholesterol levels. Also, the high-fiber content of apricots helps with weight-management, thus helping to increase overall health.

The potassium-rich apricots may help lower blood pressure and balance sodium levels, along with supporting a healthy, steady heart rhythm.

In addition, apricots contain high levels of flavonoids and vitamins. The vitamin list includes vitamins A, C, and E. These vitamins help protect the heart and arteries from damage and chronic inflammation.

Grilled Apricots

Recipe Ingredients:

2 fresh peaches, halved and pitted

2 tablespoons extra virgin olive oil (EVOO)

Zest from ½ medium lemon

1 tablespoon lemon juice

1 teaspoon sea salt (optional)

½ teaspoon black pepper

½ teaspoon ground cinnamon

1 tablespoon maple syrup

2 tablespoons fresh basil, minced

¼ cup walnuts, chopped

Recipe Instructions:

Preheat the grill pan over high heat. Once hot, place the fruit on the grill, cut side down. Cook for 3 minutes and then flip over, cooking another 3 minutes.

Garnish with maple syrup, basil, and walnuts.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Makes 8 servings.

Grilled Apricot Salad

Recipe Ingredients:

3 tablespoons balsamic vinegar

1 tablespoon maple syrup

2 tablespoons extra virgin olive oil (EVOO)

sea salt, to taste (optional)

black pepper, to taste

6 cups fresh arugula

4 oz. goat cheese, crumbled

½ cup walnuts, chopped

2 tablespoons fresh basil or mint, minced

Recipe Instructions:

Grill apricot slices for 2-3 minutes per side showing grill marks and slightly caramelized. Remove from grill and allow to cool.

In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, sea salt (optional), and black pepper for the dressing.

In a large bowl, arrange the fresh arugula. Top with the grilled apricots, goat cheese, and chopped walnuts. Drizzle the dressing over the salad, tossing gently.

Garnish with fresh basil or mint, if desired, and serve at room temperature.

Makes 4 servings.

Medium-Sized Cast Iron Skillet:

Cast Iron Skillet ~ Made in the USA ~ Click Here for Details

Apricot Jam

Recipe Ingredients:

¼ cup water

2 tablespoons maple syrup

1 tablespoon white chia seeds

½ teaspoon cinnamon

Recipe Instructions:

Remove from heat, allowing the jam to cool and further thicken.

Makes 8 servings.

Storage: Store in an airtight container in the refrigerator for 7-10 days.

Apricot Pie

Recipe Ingredients:

¾ cup maple syrup

¼ cup cornstarch

½ teaspoon ground cinnamon

2 pie crusts

Recipe Instructions:

In a large bowl, combine the apricots, maple syrup, cornstarch, and cinnamon. Set aside.

Next, roll out one pie crust for a 9-inch pie pan. Pour the filling into the prepared pie pan. Top with the second pie crust, cutting slits in the top of the crust to allow escaping steam when baking.

Bake in preheated oven of 350°F (175°C) for approximately 50-60 minutes.

Makes 8 servings.

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