Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. We’ve just gotten juicy organic apricots in from eastern Washington, and here’s a unique way to enjoy them.
Wash and halve apricots, and remove stone. Brush a little white balsamic vinegar on the flat face of the apricot and place on a hot grill, flat side down, for about 2 minutes. Plate and drizzle honeyed yogurt sauce on top (1cup yogurt, 1 teaspoons honey, vanilla lemon zest). Sprinkle almonds over or a little basil syrup! Delish.