Put Your Pit Skills to the Test With These Fun Recipes!

Mango Sticky Rice | Yield: 4 Servings

Ingredients

• 1 cup glutinous rice

• 2 ripe mangoes, sliced 

• 1 ½ cups coconut milk

• ⅓ cup sugar

• 1 tsp sesame seeds, toasted

• ½ tsp salt

Instructions

1. Soak the sticky rice for at least 4 hours (overnight is preferred), then steam until tender, about 30 minutes.

2. In a small pot, heat the coconut milk, sugar, and salt until dissolved. Make sure not to boil! This can be prepared while the sticky rice is soaking. 

3. Stir 1 cup of the liquid into hot rice and cover. Let rest for 20 minutes. 

4. Add mango slices to the rice and drizzle with coconut sauce and toasted sesame seeds. Serve and enjoy! 

Cherry Pit Syrup

Ingredients

• 1 cup washed cherry pits

• 1 cup water

• 1 cup sugar

Instructions

1. Lightly toast cherry pits in a skillet over medium heat for 5 minutes or until fragrant, stirring often. 

2. In a saucepan, combine pits, water, and sugar. Bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally. 

3. Let cool for 10 minutes, then strain into a glass jar and store. Syrup can be refrigerated for up to 2 weeks! The general serving size is 1–2 Tbsp.

Herby Apricot & Feta Chicken Bake | Yield: 8 Servings

Ingredients

• 2lb boneless, skinless chicken thighs (about 8 pieces)

• 8 dried apricots, quartered

• 8 pitted dates

• 2 green onions, thinly sliced

• 1 yellow onion, chopped

• 1 cup crumbled feta cheese

• ½  cup chicken stock

• ¼ cup lemon juice

• 3 Tbsp canola oil

• 1 ½ tsp salt

• ½  tsp pepper

• 1 tsp dried dill weed

• ½ tsp dried thyme

• ½ tsp dried oregano

• Hot cooked couscous, for serving 

Instructions 

1. Preheat the oven to 375°F. In the meantime, combine salt, pepper, dill, thyme, and oregano and sprinkle evenly to coat chicken thighs. 

2. In a large, oven-safe skillet, heat oil over medium heat and brown chicken in batches until golden, about 4 minutes per side. Remove chicken  from heat and set aside.

3. In the same pan, reduce heat slightly and stir in onion and green onion to let soften, about 2 minutes. 

4. Add in apricots, dates, chicken stock, and lemon juice. Mix to combine.

5. Return chicken thighs to pan, nestling between the fruits and juices. Coat the top layer with crumbled feta.

6. Bake in the oven for 30–35 minutes. Let rest for 5 minutes and serve over couscous!

Avocado Pit Tea

Ingredients

• 1 washed avocado pit

• 1 cinnamon stick

• 3 cups water

• Honey or sugar

Instructions

1. Carefully cut the pit into quarters. 

2. Add the quartered pit into a saucepan with water. Simmer over medium heat for 20 minutes, until the liquid turns a reddish-pink color.

3. Strain and let cool at least 5 minutes before drinking. Store in the refrigerator for up to 24 hours!