Grilled apricots + almond pistachio ricotta (vegan)

Grilled apricots + almond pistachio ricotta (vegan)

When I was younger I never ever dreamt about my wedding. To give you some background I never carried a blanky, but rather a pair of rubber pliers and a skeleton key. Yup, I was into my own thing and was always dreaming of secret, magical worlds to which I could travel and unlock my fantastical mind. I also use to dig mazes in a sandbox and take the mice that my cat caught and tried to make them run through it. I guess you could say I was not into the average girlie things. Maybe that was because my mom gave me a boy haircut and gave me all of my brother’s old clothes. I’m pretty sure I loved it.

Though I let the little details go and let my bridesmaids pick their own dresses and did away with seating arrangements in favor of a farm to table food truck, there are parts of the wedding that I feel the need to perfect. My sister-in-law is officiating and she keeps remind us of vows and asking if we want to write our own. Yes. I want to make sure that everybody is comfortable and can enjoy some games and fireworks (it is July 4th weekend so this is a no-brainer). Not to mention having a self-service bar. All things that are casual for everyone else, but take careful prep to make sure that it’s simple during the event and I’m not running around like a nut trying to play party planner and bride during the wedding. I am trying to keep in mind that yes, it could rain or be incredibly hot and that not everything will go exactly as planned. I’ve decided to pick out my flowers from a local urban garden/farm the day before and make do with what they have. I don’t know what to expect and am kind of excited at the prospect of having to pick what they have to offer. We will see how that goes!

Do you have any wedding tips for a more casual, laid-back style wedding that you’ve had? I’d love to hear about it in the comments.






Grilled apricots + almond pistachio ricotta (vegan)

  • Servings: 6
  • Time: 20mins
  • Print

6 apricots
6 heaping tbsp. Kite Hill almond ricotta (or other vegan ricotta)*
1/4 c. pistachios, unshelled + 2 tbsp. for garnish
2 tsp. cinnamon
2 tsp. honey or maple syrup + extra for drizzle

Chop pistachios and set aside.
Preheat grill or grill pan over medium heat. Slice apricots in half and remove pit. Place apricots face down on grill for 3-4 minutes, or until tender and grill marks form. Turn over and grill on opposite side for 1-2 minutes, until soft. Remove from grill and set aside. In a bowl combine ricotta, cinnamon, all but 2 tbsp. pistachios, and sweetener until well combined. Stuff each apricot half with ricotta mixture and top with remaining pistachios and drizzle with extra honey or maple syrup for extra drizzle.


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