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Peach crisp Ingredients
nocoupons 4 to 5 pounds firm, ripe peaches (10 to 12 large peaches) 1/2 orange, zested 3/4 cups granulated sugar
1/2 cup light brown sugar, packed 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour 1/4 teaspoon salt
1 cup quick-cooking oatmeal 1/2 pound cold unsalted butter, diced Directions Preheat the oven to 350 degrees F.
Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish. Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them
into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and
2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot
of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar,
salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed
until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for
1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and
reheat in a preheated 350 degree F oven
for 20 to 30 minutes, until warm.
Peach cobbler - 4 cups
 peeled, sliced peaches - 2 cups sugar, divided
- 1/2 cup water
- 8 tablespoons butter
- 1 1/2 cups self-rising flour
- 1 1/2 cups milk
- Ground cinnamon, optional
Directions Preheat oven to 350 degrees F. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes.
Remove from the heat. Put the butter in
a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.
Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking.
Bake for 30 to 45 minutes.
BAKED STUFFED EGGPLANT
Wash eggplant. Cut in half and remove pulp within 1/2 inch of skin. Dice pulp and mix in: 3 tbsp. minced onion 2 sprigs
minced parsley 2 tbsp. minced celery 1 c. chopped tomatoes 1/4 c. chopped green pepper 1 c. soft bread crumbs 1 tsp. salt
Spoon mixture into empty skins. Bake at 400 degrees for 40 to 45 minutes until soft and lightly brown.
BLUEBERRY CORN CAKE
5 Tbls butter
2 ears corn
1 c flour
1 c corn meal
1/2 tsp
baking soda
1 tsp baking powder
3/4 tsp salt
2 lg eggs
1-1/2 tsp vanilla
1-1/4 c buttermilk
or sour cream
1/4 c maple syrup or molasses
1-1/2 c blueberries
Preheat oven to 375. Put the butter
in a 10 in cast iron skillet and place in the oven until melted and slightly browned. Brush the butter around the edges of
the pan.Remove from oven and save for step 4.
Shuck the corn and pull off the silks. Slice off the kernels with
a sharp knife. Reverse the knife and press out the milk and the butts of the kernels.
In a large bowl, stir together
the dry ingredients.
Make a well in the center and add beaten eggs, vanilla, melted butter, syrup and buttermilk.
Pour the wet ingredeitns into the dry and combine swiftly with a fork. Ford in the cork kernels, corn scrapings and blueberries.
Turn into the cast iron skillet and bake until golden, firm and puling away from the sides. 25-30 min.
Babaganoush
1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4
cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons
lemon juice 2
tablespoons mayonnaise
Preheat oven to 450 degrees
F. Prick eggplant with a fork and place on a cookie
sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over
a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant
in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and
transfer to a medium bowl. On a cutting board, work garlic
and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant.
Stir in the parsley, tahini, mayonnaise and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
Serve as a dip with pita bread or crackers.
Gazpacho 3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups onions,
diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar Few
dashes of worcestershire
2 cups organic vegetable juice
pinch cayenne
1 teaspoon cumin
Mix diced
tomato, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two
bowls. Add garlic to one
of the bowls and empty into blender. Add vinegar to the blender and puree until smooth.
Add the vegetable juice, cayenne
and cumin to the blender. Blend.
Add the puree to the bowl of diced vegetables.
Refrigerate overnight. Garnish
with lemon and cilantro.
Fried
Green Tomatoes Recipe Ingredients
3 medium, firm green tomatoes
1/2 cup all-purpose
flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper Method
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato
slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour,
then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side
or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper
Roasted green beans Ingredients Directions 1. Preheat oven to 400°F. 2. Wash, dry well, and trim green beans. 3.
Put green beans on a jelly roll pan. 4. Drizzle
with olive oil. 5. Sprinkle with salt
and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill). *Mrs.
Dash may be substituted for salt and pepper as desired. 6.
Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
7. Roast for 20-25 minutes, turning after 15 minutes,
until beans are fairly brown in spots and somewhat shriveled.
French Cut Green Beans with Almonds, mushrooms and Fried Onions 1
pound fresh green beans
Salt
8oz fresh mushrooms sliced 1 small onion sliced 1 to 2 tablespoons
unsalted butter
1/4
cup slivered almonds (2-ounce package)
1/2 lemon, juiced
Ground black pepper
1 can fried onions Bring 1 inch
of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
Add salt and green beans to boiling
water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium
heat and add the butter. When butter is melted, add almonds and cook until golden brown. Return the green beans to the pan, along with the juice of 1/2
a lemon, add salt and pepper, to taste. When warmed through, top with fried onions
Stuffed Cucumbers The perfect side for a fun summer
picnic. Top with capers for an extra kick! 6 cucumbers
6 ounces cream
cheese
1 jar capers
2 tablespoons sour cream
1 tablespoon fresh dill, chopped
1 tablespoon fresh chives, chopped
Salt and ground pepper - Scrape unpeeled cucumbers with fork tines. Cut into 2-inch thick slices; seed. Combine
the herbs. Mix cream cheese with sour cream until softened. Mix with herb mixture. Season with salt and pepper to taste.
Fill cucumber rings with mix and dot the tops with several capers. Chill for several hours. Serve as appetizers.
Corn and black bean salad
4-6 Ears of corn sliced off the cobb
2 cans black beans, drained, about 30 ounces
2 Fresh tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup
diced onion
1/4 cup diced green onions
1
tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced (optional)
4 tablespoons vinegar
Juice of 1/2 lime
1-2 tablespoons honey
1
tablespoons salt
1 teaspoon black pepper
Pinch
ground cumin Combine all
ingredients and chill one hour
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