Sweeten your everyday!

WTF Do I Do With
New Zealand-Grown Central Otago Apricots ?!

Grilled Apricots

8 New Zealand apricots, pitted and cut into quarters

1 tbsp olive oil

1 tbsp brown sugar

½ tsp ground cumin

Sea salt, to taste

Freshly-ground pepper, to taste

Spiced Bulgur Wheat Pilaf

1¼ cups whole grain bulgur wheat

2 tbsp olive oil

1 tbsp butter

2 shallots, finely chopped

½ tsp ground allspice

½ tsp ground cinnamon

2 cups chicken stock

1 cup flat leaf parsley, roughly chopped

½ cup sliced almonds, toasted

Cumin & Honey Yogurt

1 cup plain, full-fat Greek yogurt

1½ tsp cumin seeds, toasted and ground

1 tbsp honey


1½ lbs white fish fillets (your choice of tilapia, cod, bass, etc.)

1 tbsp olive oil

Sea salt, to taste

Freshly-ground pepper, to taste


Servings: 4


1 Soak bulgur in cold water for 10 minutes. Meanwhile, melt butter and olive oil in a medium pot. Add the chopped shallots and cook over a low heat for 5 minutes to soften. Add the spices and stir to combine.

2 Drain the bulgur and add to the pot, stirring to coat all the grains with oil. Add the chicken stock and bring to a boil. Turn the heat down as low as possible, and cover the pot with aluminum foil and then the pot lid for a tight seal. Cook for 15 minutes on low.

3 When done, turn the heat off and fluff the pilaf with a fork. Add the parsley and sliced almonds, and toss to combine.

4 To make the cumin and honey yogurt, mix together the Greek yogurt with ground cumin seeds and honey. Set aside until ready to serve.

5 Meanwhile, sprinkle the apricots with ground cumin and brown sugar and drizzle with olive oil. Season with salt and pepper. Grill for a few minutes on each side until partially caramelized and softened.

6 To cook the fish, heat a pan over high heat with a tablespoon of olive oil. Season the fish with salt and pepper. Pan fry for a few minutes on each side until cooked through.

7 Serve the bulgur pilaf with grilled apricots, pan-fried fish, and cumin yogurt.

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