Healthy Mediterranean Cooking at Home

Category Archives: peaches

hot weather construction

It is 90 degrees outside and you are thinking, “ I am not turning on the oven and heating up the house”. No need. There are plenty of light, delicious meals that you can serve cold or at room temperature for those hot summer days and nights. The Summer is filled with great seasonal foods like peaches, berries, melon, tomatoes, corn, bell peppers and cucumbers ­– all of which help keep us hydrated and cool during the heat. Turn these summer gems into light, easy meals.

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Italian Cantaloupe Salad

This makes a great lunch. Just add a few bread sticks.

Serves 4

Ingredients

  • 1/2 medium cantaloupe, cut into 1 inch cubes
  • 10 basil leaves, sliced thin
  • 12 Italian green olives
  • 6 small sweet pickled Italian cherry peppers, diced
  • 1/4 red onion, finely diced
  • 1/2 cup diced provolone cheese (or any cheese you like)
  • 1 tablespoons olive oil
  • 1/2 tablespoon red wine vinegar
  • Salt and pepper to taste

Directions

In a large bowl, mix all the ingredients together. Toss with the oil and vinegar. Add salt and pepper to taste. This salad is better chilled for a few hours before serving to allow the flavors to meld.

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Carrot, Cucumber and Sweet Onion Salad

Good side for grilled meats or fish.

Serves 4

Ingredients

  • 1 1/2 tablespoons cider vinegar
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups thinly shaved carrot
  • 1 small Vidalia onion, very thinly sliced
  • 1 1/2 cups thinly shaved cucumber
  • 1/2 cup fresh flat-leaf parsley leaves

Directions

Combine the vinegar, oil, salt and pepper in a medium bowl, stirring with a whisk. Add the carrot and onion; toss to coat. Let stand 5 minutes.

Add the cucumber and parsley to the bowl; toss to coat. Let sit for an hour to allow the salad to marinate.

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Spaghetti Salad

Ingredients

  • 6 oz spaghetti, cooked al dente and drained
  • 2 cups small heirloom or plum tomatoes of different colors, if possible, sliced thin
  • 1/4 red onion, finely diced
  • 1/2 cup pitted and sliced Italian oil cured black olives, halved
  •  2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper
  • Salt and black pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (chili)
  • Basil leaves, sliced thin

Directions

In a serving bowl large enough to hold the pasta, add the the lemon juice, olive oil, onion, olives, red pepper flakes and a little salt and black pepper. Mix,

Add the sliced tomatoes and cooked spaghetti. Mix well and cover the dish until serving time. You can also serve this dish chilled.

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Tuna Patty with Peach and Corn Salad

Using leftover grilled tuna gives the fish cakes much more flavor than canned tuna.

For 2 servings

Ingredients

  • 6 oz leftover grilled tuna
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1/4 cup finely diced green bell pepper
  • 1 teaspoon Dijon mustard
  • 1/3 cup panko crumbs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 1/2 teaspoon Tabasco (hot sauce)
  • 1-2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 1/2 teaspoon butter
  • Ranch Dressing, recipe below
  • Peach and Corn Salad, recipe below

Directions

Combine the tuna, celery, onion, bell pepper, mustard, lemon juice and zest, parsley, chives, hot sauce, salt and pepper to taste in a medium mixing bowl and stir to combine.

Add enough mayonnaise to hold the mixture together. Place the mixture in the refrigerator for a few hours to chill.

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Divide the mixture evenly into 2 rounds and coat in the panko crumbs, pressing the crumbs into the parry.

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Heat the olive oil and butter in a medium skillet. Add the tuna patties and cook 2 to 3 minutes on each side or until golden brown.

Remove to a plate lined with a paper towel. Allow to cool for 2 to 3 minutes before serving.

Mixed Green Salad with Homemade Ranch Dressing

Combine a mixture of your favorite salad greens and spread them on two individual dinner plates.

Make the salad dressing according to the recipe link: Homemade Ranch Dressing.

Place a cooked tuna patty on each plate and drizzle the greens and tuna with ranch dressing.

Place the Peach and Corn Salad on the other side of the plate. The Peach and Corn Salad compliments the tuna very well.

Summer Peach and Corn Salad

Serve this on the side with the tuna patty or as a salad on its own.

Serves: 4

Ingredients

  • 2 ears fresh corn, kernels removed
  • 2 peaches, diced
  • 1 small shallot, finely diced
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley

Salad

  • 1/2 pound fresh salad greens
  • 1/2 cup shaved Pecorino Romano cheese

Directions

Whisk together the vinegar, honey and oil. Season to taste with salt & pepper. Toss the vinaigrette with the, shallots, parsley, corn and peaches.

Chill for a few hours to allow the flavors to blend.

Serve as a side with the tuna patties over greens and top with the shaved cheese. 

You can also serve the salad over greens and top with the shaved cheese as a separate salad with an entree.

 


july

At this time of year the farmers’ markets, roadside stands and supermarkets are bursting at the seams with fresh grown produce. Take advantage of all these good things and create some seasonal recipes around fresh July produce. Here are a few ideas.

Stuffed Cucumbers

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These little bites are delicious for lunch or for a summer appetizer.

Ingredients

  • 2 medium cucumbers, peeled
  • 1/2 cup chive and onion cream cheese
  • 1/2 cup carrots, finely shredded
  • 1/4 of a green bell pepper, finely chopped
  • 1 small banana pepper or other spicy pepper, finely chopped
  • 2 tablespoons relish
  • Sweet paprika for garnish

Directions

Cut cucumbers lengthwise. With a spoon, scoop out seeds to form a hollow center.

Combine the carrots, green pepper, spicy banana peppers, relish and cream cheese.

Spread the mixture into the center of the cucumbers. Sprinkle the top with paprika.

Cut each cucumber half into 4 pieces. Chill in the refrigerator until serving time.

Eggplant Rollatini

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Ingredients

Eggplant

  • 1 medium to large eggplant, peeled and cut lengthwise into ¼ inch slices
  • 1 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 1 tablespoon dried Italian herbs
  • Olive oil

Filling

  • 1 cup ricotta cheese
  • 1 egg
  • Salt & Pepper
  • 1/4 cup minced fresh herbs (parsley, basil)
  • 1/4 teaspoon garlic powder

Rollatini

  • 2 cups Marinara (tomato) sauce
  • 1/2 cup grated Parmesan cheese

Directions

Combine the flour, salt, pepper and dried herbs in a shallow dish. Heat enough olive oil to cover the bottom of a large skillet.

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Dredge the eggplant slices in the flour mixture and place in the skillet.

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Cook until brown on both sides. Drain on paper towels and let cool until room temperature.

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Mix together the filling ingredients and distribute evenly over the sautéed eggplant slices.

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Roll up the slices from the short end and place in a greased casserole dish. Pour the Marinara sauce over the rolls and sprinkle with the grated Parmesan cheese.

Bake in a 350 degree F oven for 30 minutes.

Big Batch Summer Vegetable Chowder

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Makes plenty to freeze for future dinners and lunches.

Ingredients

  • 12 ears fresh corn
  • 2 quarts water
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 carrots, diced
  • 1 green bell pepper, diced
  • 3 cups southern field peas
  • 3 medium red potatoes, peeled and diced
  • 2 celery stalks, diced
  • 8 cups chicken or vegetable broth
  • 2 teaspoons dried Italian seasoning
  • 9 oz pkg fresh spinach tortellini
  • Chopped fresh herbs for garnish

Directions

Slice the kernels from each corn cob into a large bowl. Set aside.

Break each corn cob in half and place in a large Dutch oven or stock pot. Cover the cobs with 2 quarts of cold water. Bring the water to a boil and turn the heat to low.

Simmer, uncovered, for 40 minutes.

When the corn cobs have finished simmering, heat the olive oil in a large soup pot over medium low heat.

Add the onions and cook until soft, approximately 2 minutes, then add the garlic, salt, pepper, dried Italian seasoning, reserved corn and remaining vegetables.

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Cook for several minutes until the corn is soft, stirring frequently.

Once the corn cobs have finished simmering, remove the cobs from the broth. Add the corn broth to the soup pot. If the corn broth has reduced to less than 4 cups, add more water to equal 4 cups.

Add the chicken broth and tortellini. Bring to a boil. Reduce the heat and simmer the ingredients together over medium heat for an additional 15-20 minutes, covered.

Tomato Tart

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Serves 6-8

Ingredients

  • One 9 inch refrigerated pie crust, at room temperature
  • 3 small to medium vine-ripe tomatoes, cored and sliced 1⁄4″ thick
  • 1 1/2 cups shredded cheddar cheese
  • 4 oz cream cheese, softened
  • 1 shallot, thinly sliced
  • Salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped chives

Directions

Spread tomatoes in a single layer on a double thickness of paper towels. Sprinkle with salt and let drain for 1 hour. Blot dry with more paper towels.

Heat the oven to 425°F.

Place the dough in a greased 10 inch pie dish or tart pan.  You can also place the dough on a baking sheet on parchment and form the tart like a galette.

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Spread the cream cheese over the crust, leaving a 1 inch border. Sprinkle the cheddar over the cream cheese.

Top with tomato and shallot slices, overlapping each slightly. Sprinkle with black pepper and chives. Fold overhanging crust up and over the edge of the filling.

Bake until golden brown, 40–45 minutes. Let the tart rest for 5 minutes before serving.

Regular or Gluten-Free Strawberry Peach Sponge Cake

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The recipe for this cake can be made as a gluten-free cake or as a regular sponge cake. Any fruit filling works in this recipe – just use what is in season.

Ingredients

Simple Sponge Cake Mixture

Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 cup cake flour

Gluten-Free Cake Mixture

Ingredients

  • 8 oz butter, softened at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon light rum
  • 1 ½ cups King Arthur or Bob’s Red Mill Gluten-Free All Purpose Baking Flour (not gluten-free flour)
  • 1 tablespoon baking soda
  • 2 tablespoons milk

Regular or Gluten Free Cake Filling

Ingredients

2 tablespoons light rum for sprinkling on the cake layers

1/2 cup strawberry syrup or jam (recipe for strawberry syrup)

6 strawberries, cut into thin slices

1 medium peach, peeled and sliced thin

12 whole small strawberries, stems removed

Whipped Cream Topping

Ingredients

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 tablespoon light rum

Directions

Cut parchment or wax paper to fit two 9 inch round cake pans. Spray the pans with cooking spray and place the parchment circles in the pans. Spray the paper. Set aside.

Heat the oven to 350 degrees F.

Directions for making the simple sponge cake:

Separate the eggs, putting whites in the large mixer bowl and the yolks in a small mixer bowl.

Add 1/2 cup sugar to the whites and beat until very stiff.

Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.

Fold egg yolk mixture into the egg whites.

Fold flour in using 1//3 cup each time until well mixed. Do not over mix.

Pour evenly into the prepared pans.

Bake for approximately 30 minutes or until a toothpick inserted in the center comes out dry.

Cool for a few minutes, remove from pan and remove paper. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the gluten-free sponge cake:

Cream the butter and sugar together in the large electric mixer bowl. Beat in the eggs, one at a time. Add the rum.

Fold in the baking flour and baking soda, a little at a time. When completely mixed, add the milk slowly until the batter is fluid.

Pour into the prepared cake pans and bake until lightly brown and a toothpick inserted into the middle comes out clean, about 20 minutes.

Let cool in the pans for 10 minutes and transfer to a cooling rack. Sprinkle each layer with 1 tablespoon of rum. Cool completely.

Directions for making the whipped cream topping:

Combine the ingredients in an electric mixer bowl and with the whisk attachment beat the mixture until stiff.

Directions for assembling the cakes:

Place one cake layer on a cake plate and top with the strawberry syrup. Arrange the sliced fruit on top of the strawberry syrup layer. Spread half of the whipped cream over the fruit.

Place the second cake layer on top of the whipped cream. Spread the cake layer with the remaining whipped cream. Place the whole strawberries evenly in a circle around the cake.

Chill in the refrigerator until serving time.


						
						
					
		

healthydinnerscover

Overeating or overindulging – especially over a few days – can make you feel sluggish. Eating and preparing all your meals and snacks at home for the next few weeks will help you get back to healthy eating.

Making meals at home gives you the freedom to add in lots of lean protein, fruits, vegetables and whole grains without added salt or fat that can be found in restaurant meals.

In addition to cooking meals at home, use cooking techniques and methods that are lower calorie or lower fat. Cooking in a lot of oil or butter or using higher fat, higher calorie ingredients may only perpetuate your overindulgence.

To make home cooking easier, go to the grocery store and stock up on your favorite healthy foods. Try to purchase: lean protein, low-fat dairy, whole grains, fruits and vegetables. Healthy choices will be in your refrigerator or pantry when you need them.

Here are some healthy and lower calorie dinners to help you get started.

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Pork Cutlets in Mustard Sauce

4 servings

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 thin boneless pork chops, 4-5 ounces each
  • 3 tablespoons unseasoned bread crumbs
  • One 14 1/2 ounce can reduced-sodium chicken broth
  • 3 cloves garlic, peeled and smashed
  • 1 pound small potatoes about 1 inch in diameter
  • 1 pound Japanese eggplant or zucchini, cut into 2 x 1-inch pieces
  • 1/2 pound baby carrots
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Heat the oven to 400 degrees F.

Place broth, smashed garlic and potatoes in a large pot, cover and bring to a boil. Reduce the heat to medium and simmer, covered, 10 minutes.

Add eggplant or zucchini, carrots and the salt and pepper. Simmer for 8 to 10 minutes, stirring occasionally or until the vegetables are tender.

Coat a baking dish with nonstick cooking spray.

In a small bowl, combine mustard, dill, minced garlic and olive oil.

Place pork chops in the prepared baking dish and spread tops with an equal amount of mustard and dill mixture. Sprinkle bread crumbs over each chop.

Bake for 15 minutes or until an internal temperature registers 145 degrees in the center of the pork. Place the baking dish under the broiler for 1 minute until the crumbs are brown.

Serve pork with the vegetables.

healthydinners3

Roasted Cod with Salsa

Choose any fruit in season or the kind of fruit you like.

4 servings

Ingredients

  • 2 nectarines
  • 2 peaches
  • 2 plums
  • 1/2 cup chopped red onion
  • 1 large green or yellow bell pepper, seeds removed and finely chopped
  • 2 tablespoons lemon juice
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt, divided
  • 1 1/4 pounds cod
  • 1 teaspoon lemon zest
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 cup brown rice or whole wheat couscous

Directions

Heat the oven to 450 degrees F.  Coat a glass baking dish with nonstick cooking spray.

Pit nectarines, peaches and plums; dice and place in medium-size bowl. Add onion, bell pepper, lemon juice, parsley, oil and 1/4 teaspoon of the salt. Gently stir; cover and refrigerate until ready to serve.

In a small bowl combine the lemon zest, black pepper, thyme and oregano.

Cook the brown rice or couscous following package directions. Stir in half the lemon zest mixture and 1/4 teaspoon salt. Cover and set aside.

Place cod in the prepared baking dish and season with the remaining half of the lemon zest mixture and 1/4 teaspoon of salt. Bake for 15 minutes or until cooked through.

Place brown rice or couscous on a serving plate, top with the cod and fruit salsa.

healthydinners2

Pasta with Sausage and Peas

6 servings

Ingredients

  • 12 ounces penne or small shell pasta, uncooked
  • 2 tablespoons olive oil, divided
  • 4 links fully cooked Italian chicken sausage, sliced on the diagonal
  • 2 cloves garlic, chopped
  • 1 pound tomatoes, seeded and chopped
  • 1/4 teaspoon salt
  • 1/2 cup low-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 4 tablespoons freshly grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to boiling. Add pasta and cook al dente. Drain.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Add the sausage and cook 3 minutes, turning a few times, until browned. Remove the sausage with a slotted spoon to a bowl.

Reduce heat to medium and add the remaining 1 tablespoon oil and the garlic. Cook 30 seconds. Stir in tomatoes and salt and cook 2 minutes. Stir in chicken broth, peas and browned sausage. Heat through.

Place cooked pasta in a large bowl. Add sausage mixture and half the Parmesan. Toss to combine. Top with remaining Parmesan and serve.

healthydinners4

Root Vegetable Chili

Corn muffins would go quite well with this dinner.

4 servings

Ingredients

  • 1 lb lean ground turkey, optional
  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, minced
  • 1 butternut squash (about 1 1/2 lbs), peeled, seeded and cut into 1/2-inch cubes
  • 1/2 pound parsnips, peeled and diced
  • 1 rutabaga, peeled and diced
  • 1/2 pound carrots, peeled and diced
  • 1 green bell pepper, cored, seeded and diced
  • Two 14 1/2  ounce cans fire-roasted diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • One 15 ounce can kidney beans, rinsed and drained
  • One 15 ounce can black beans, rinsed and drained
  • 4 scallions, chopped
  • Lime wedges for garnish

Directions

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Add ground turkey, if using, and cook until brown. Omit this step if you want a vegetarian meal.

Add butternut squash, parsnips, rutabaga and carrots. Cook 5 minutes, stirring occasionally. Add green pepper, tomatoes, chili powder, oregano and cumin. Simmer on medium heat, partially covered, for 25 minutes, stirring occasionally. Add beans and heat through. Stir in the scallions. Serve lime wedges on the side.

healthydinners5

 

Pizza with Roasted Tomatoes and Mushrooms

Friday night can still be pizza night.

4 servings

Ingredients

  • 1 pound cherry tomatoes
  • 6 ounces sliced Portobello mushrooms
  • 4 large scallions, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup torn basil leaves
  • 1 tablespoon chopped oregano
  • One pound pizza dough, at room temperature
  • 6 ounces mozzarella or provolone cheese, diced

Directions

Heat oven to 400 degrees F.

Coat a large rimmed baking pan with nonstick cooking spray.

Place tomatoes, mushrooms and scallions in the prepared baking pan and toss with the olive oil. Season with salt and pepper and bake for 30 minutes.

Remove the pan from the oven and toss the vegetables with the basil and oregano.

Stretch the pizza dough out on a rectangular baking sheet. Spoon the vegetable mixture over the top. Bake for 10 minutes and remove the pan from the oven.

Scatter the diced cheese over the pizza and return the pan to the oven. Bake for 5 to 10 minutes more or until the pizza is crispy. Allow to cool slightly before slicing.


 

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This is definitely pie baking for those who are intimidated by making traditional pies. Think rustic tarts — they don’t even require a pie plate. First, you roll out just one sheet of dough (since there’s no top) as perfectly or imperfectly as you like. Then you add the fruit filling in the center and fold over the edges of the dough. There you are – ready to bake.

A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Art of Cooking) by Martino da Como, published circa 1465, and Cuoco napoletano (Neapolitan recipes), published in the late 1400s containing a recipe (number 94) titled “Crostata de Caso, Pane,” etc. The French version is called a Galette.

A modern crostata is a “rustic free-form version of an open fruit tart that may also be baked in a pie plate. Crostatas have a status as being one of the premiere Italian pastries. A crostata can be made with just about any type of fruit filling, the pastry can be prepared with fruit that is in season, as well as any range of home canned preserves and even with canned fruits and jams that are purchased in the supermarket. The fact that the crostata may be prepared as an open-faced dessert or be covered with a top crust allow this Italian pastry to easily adapt to all sorts of occasions.

Since peaches looked absolutely beautiful this week, I bought some for eating and some for baking. So I am making a peach crostata for you here and recipes for other types of fruit fillings follow. Just follow the directions for the peach crostata for the other fruit fillings. Take your pick. Not only is this dessert easy to prepare but if you serve it to guests, they will think you are a pastry chef.

The traditional pastry in Italy is pasta frolla but you can also use 1 large sheet of defrosted puff pastry or 1 refrigerated round pie crust dough. The traditional pastry recipe is below, if you would like to use it. I keep it simple and use the refrigerated store-bought pastry crust. I don’t peel the peaches either.

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Peach Crostata

I like to brush the bottom of the crust with a little jam or marmalade to keep the crust from getting soggy and to add an additional layer of flavor. Traditional recipes do not call for this step.

Ingredients

  • One refrigerated pie crust, at room temperature
  • 2 tablespoons apricot or peach preserves or orange marmalade
  • 3 large peaches, sliced ½ inch thick
  • 6 tablespoons brown sugar
  • 2 tablespoons flour, cornstarch or tapioca flour
  • Pinch of salt
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon butter
  • Water or cream
  • 1 tablespoon coarse sugar

Directions

Heat the oven to 425°F. Remove the pie crust dough from the paper pouch and place flat on a parchment lined baking sheet. Brush the crust with the preserves.

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In medium bowl, mix together the flour, brown sugar and salt. Add the peaches and vanilla. Mix well.

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Rather than spooning the fruit mixture onto the center of the crust, I prefer to arrange the fruit in a decorative pattern to within 1 1/2 inches of the edge. Use tongs to arrange the fruit and pour any juice left in the bowl over the arranged fruit. If there are any slices that don’t fit just arrange them in the center on top of the first layer, as I did for this crostata. Dot with the butter.

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Fold the crust edge over the filling to form a border, pleating the crust as necessary. Refrigerate the tart until chilled, about 30 minutes.

Brush the crust edge with water or cream and sprinkle with coarse sugar.

Bake 25-30 minutes or until the crust is golden brown and the fruit is tender. Serve warm. This dessert is sometimes served with sweetened mascarpone cheese or whipped cream.

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Pasta Frolla (Italian Sweet Pastry Dough)

Ingredients

  • 3 cups unbleached all-purpose flour, plus more for the work surface
  • 1 cup confectioner’s (powdered) sugar
  • 1/4 teaspoon fine sea salt or table salt
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 small orange
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 2 large egg yolks

Directions

Put the flour, sugar, salt, lemon and orange zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolks and process until the dough just begins to come together.

Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled (overnight is fine). Remove the dough from the refrigerator and let it sit for 30 to 45 minutes, or until it is just pliable enough to roll, but not too soft to work with. Roll out into an 11 inch circle.

Blueberry Crostata

  • 18 oz blueberries
  • 1 heaping tablespoon flour
  • 1 heaping tablespoon sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter

Blackberry Crostata

  • 12 ounces blackberries
  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon

Plum Crostata

Note: For this recipe you want firm but slightly ripe plums, and preferably freestone, such as the Italian prune plums.

  • 2 pounds firm ripe Italian prune plums, cut into sixths or eighths
  • 1 tablespoon lemon juice
  • 1 tablespoon Cognac or other flavored liqueur
  • 1 tablespoon potato starch
  • 1/4 cup granulated sugar
  • Pinch of salt

Fig Crostata

Use fig jam for the crust, if you can.

  • 1/2 lb of ripe figs
  • 4 tablespoons honey
  • 1/4 cup chopped toasted almonds
  • 1 teaspoon olive oil

Apricot Crostata

  • 1 1/2 lbs of fresh ripe apricots
  • 1/4 cup sugar
  • 1 tablespoon flour
  • 1 teaspoon butter
  • Coarse sugar

Cinnamon Apple Crostata

  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 teaspoon ground cinnamon
  • 3 cups thinly sliced, peeled cooking apples or 3 large apples
  • 1 teaspoon sugar
  • 2 tablespoons chopped pecans or walnuts

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healthyfruitcover

Summer brings a wealth of deliciously ripe fruit our way. On top of drinking water, drinking fresh juices and smoothies and eating fresh fruit can also help your body stay energized and hydrated.

Berries can be enjoyed on salads, desserts and in cereal. They are low in calories and high in antioxidants.

Peaches have a sweet, almost tangy taste that blends well in smoothies and other beverages. They are good sources of vitamin A and potassium.

Pears are soft and sweet tasting and their mild flavor lets them blend well with a variety of recipes. They are good sources of vitamin C, copper and dietary fiber.

Apricots are smooth and faintly tart. They are good sources of beta-carotene and lycopene for heart health and vitamin A, an antioxidant that helps with vision and cellular growth.

Figs have a soft texture and are a favorite for baking. Roasting them in the oven makes a sweet, tender treat. They are good sources of dietary fiber, potassium and manganese.

Watermelon is the best natural thirst quencher on a hot summer day. Watermelon and other melons are an excellent source of antioxidants like vitamin C, beta carotene and lycopene.

Cherries are delicious out of hand but are also an excellent baking fruit. They’re also an excellent source of  fiber, vitamin C and flavonoids, which makes cherries super protective against cancer and inflammation in the body.

Plums are a low-calorie power food that won’t spike your blood sugar levels and they help increase the absorption of iron into the body.

Here are some ideas on how to enjoy eating fruit all summer long.

healthyfruit2

Berry Parfaits

4 servings

Ingredients

  • 2 cups fresh in season berries, rinsed, hulled and sliced
  • 8 ounces low-fat cream cheese, whipped
  • 2 tablespoons honey
  • 1/2 cup low-fat vanilla yogurt
  • 4 graham crackers, crushed
  • 1 lemon, juiced
  • 4 sprigs fresh mint for garnish

Directions:

In a medium-sized mixing bowl, combine whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.

In four wide-mouth glasses, evenly layer cream cheese mixture, berries and crushed graham crackers. Garnish with sprigs of fresh mint. Serve chilled.

healthyfruit1

Cherry Crostata

A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombard.

Serves 8

Ingredients

  • 1 cup all-purpose flour, plus more for rolling out pastry
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup plus 2 tablespoons powdered sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon chilled unsalted butter, cut into small pieces
  • 4 tablespoons ice water, more if needed
  • 1 pound fresh cherries, pitted and halved
  • 1 tablespoon cornstarch
  • 2 tablespoons orange juice
  • 1/2 teaspoon freshly grated orange zest

Directions

Place both flours, 2 tablespoons powdered sugar, cinnamon and salt in a large bowl or food processor and whisk to combine or pulse to blend.

Add cold butter and cut in using a pastry blender or pulse in a food processor. Add ice water, a tablespoon at a time, until the dough just begins to come together. Add a tablespoon or two of ice water if needed. Gather the dough and shape into a disc. Wrap in plastic and refrigerate at least 30 minutes.

Meanwhile, toss cherries in a medium bowl with the remaining 1/4 cup powdered sugar, cornstarch, orange juice and orange zest.

Preheat oven to 400°F.

Roll out the dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Gently transfer dough to a baking sheet lined with parchment paper.

Top the dough with the cherry mixture, leaving a 2-inch border. Fold edges of the dough up and over the fruit, leaving most of the fruit surface exposed in the center.

Bake until the crust is golden and the fruit juices bubble, about 45 minutes. Let cool 15 minutes before cutting. Serve warm or at room temperature.

FW0609WMA12

Grilled Peaches and Plums

Ingredients

  • 4 plums, pitted and thinly sliced
  • 24 red or purple plums—halved and pitted
  • 10 peaches, halved and pitted
  • 1 cup granulated sugar, divided
  • 1 cup water
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons unsalted butter, melted
  • 8 oz. Mascarpone cheese
  • 2 tablespoons Amaretto liqueur

Directions

Light a grill and oil the grill grates.

In a medium saucepan, combine the 4 sliced plums with 3/4 cup of the sugar and the water and bring to a boil. Cover and simmer over moderately low heat until the plums are very soft, about 10 minutes.

Transfer the plums to a food processor and puree until smooth. Scrape the plum sauce into a bowl, stir in the lemon juice and set aside.

In a small bowl, stir the melted butter with the remaining 1/4 cup of sugar.

Grill the halved plums and peaches over moderate heat, turning once, until the fruit is tender, about 6 minutes. Baste the plums and peaches with the sweetened butter and continue to grill, turning once and basting again, until caramelized and slightly charred, about 2 minutes longer.

Mix the mascarpone cheese with the amaretto.

Transfer the grilled fruit to serving plates and spoon the plum sauce on top. Place a tablespoon or two of the mascarpone cheese alongside the fruit and serve.

healthyfruit4

Grilled Gingered-Melon Kabobs

If using wooden skewers, soak the skewers in enough water to cover for at least 1 hour before grilling or broiling.

4 servings

Ingredients

  • 1/2 teaspoon finely shredded lime peel
  • 1/3 cup lime juice
  • 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • 2 cups cantaloupe cut into 1-1/2- to 2-inch cubes, balls and/or triangles
  • 2 cups honeydew melon cut into 1-1/2- to 2-inch cubes, balls and/or triangles
  • 2 tablespoons honey

Directions

In a large resealable plastic bag, combine lime peel, lime juice and ginger. Add melon. Seal bag; turn to coat melon. Let stand at room temperature for 30 to 60 minutes.

Drain melon, reserving any juices. On four long skewers alternately thread cantaloupe and honeydew.

Place kabobs on the rack of a preheated and oiled grill directly over medium coals or gas. Grill for 6 to 8 minutes or until grill marks are visible, turning occasionally to brown evenly.

In a small bowl, whisk together the reserved juices and the honey until well blended. Drizzle this mixture over the warm kabobs.

Variation

Broiler method: Preheat the broiler. Place the kabobs on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 6 to 8 minutes or until heated through, turning once.

healthyfruit5

Fig Muffins

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 cup whole wheat pastry flour (about 5 1/8 ounces)
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 1/2 cups chopped fresh figs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Cooking spray
  • 1/3 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1 tablespoon butter, melted

Directions

Preheat the oven to 400°F.

Lightly spoon flours into measuring cups; level with a knife. Combine flours and the next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of the mixture.

Place buttermilk, oil, vanilla and egg in a medium bowl and whisk until well blended. Stir in chopped figs. Add the mixture to the flour mixture, stirring just until combined.

Divide batter evenly among 12 muffin cups coated with cooking spray.

Combine brown sugar, oats and melted butter in a small bowl; toss with a fork until combined. Sprinkle oat mixture evenly over muffins.

Bake for about 18 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Cool in pans on a wire rack for 5 minutes; remove muffins from pans and cool completely on a wire rack.


fruitbuttercover

Preserve some of summer’s fresh fruit for later in the year with a few batches of fruit butter. Complicated canning techniques are not required. These fruit butter recipes can be stored in the refrigerator for up to 3 weeks or in the freezer for up to 1 year.

Fruit butters are spreads made by cooking fruit pulp with sugar or honey to a thick consistency. The smooth, spreadable texture of fruit butters makes them an ideal substitute for butter on bread, toast or muffins. Fruit butters are also good stirred into plain yogurt or spread on a salmon fillet or chicken breast before cooking. A little fig butter is delicious in a grilled cheese sandwich. There are so many ways to use fresh fruit butter.

Using several varieties of a particular fruit can yield a better tasting fruit butter. Adding certain spices can give fruit butter a distinctive flavor. Spices can safely be adjusted to suit your taste.

Fruit butters are made by cooking down fruit mixture until it is thick and sticky instead of adding pectin to set the mixture, as you do when making jam.

Butters are meant to be smooth, so stone fruit, such as apricots, nectarines, peaches apples and pears should be peeled. If you’re making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve or cheesecloth to remove the seeds.

How to prepare the fruit:

Berries: Remove stems; hull strawberries. Measure whole.

Cherries: Remove stems and pits; halve. Measure halves.

Peaches, Apricots, Nectarines & Plums: Peel and cut into 1/2-inch pieces; discard pits. Measure pieces.

Apples & Pears: Peel and quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.

To peel stone fruit: dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife.

Because of the long slow cooking of a fruit butter, it is very easy to scorch or burn the butter. Fruit butter should be simmered rather than boiled. It should also be stirred constantly as it thickens. Even a small amount of scorching will cause the entire mixture to taste burned.

All the recipes can be doubled but remember the cooking time will be longer.

Basic Fruit Butter Recipe

Makes about 2 cups

Ingredients

  • 6 cups prepared fresh fruit
  • 1 cup water
  • 1/2 to 1 cup granulated sugar or brown sugar or 3/4 cup maple syrup or honey
  • 1/4 cup lemon, lime or orange juice
  • 2 jars (1 cup capacity) with screw top lids

Directions

If the fruit tastes sweet, use the lesser amount of sugar.

Combine fruit, water and sugar in a Dutch oven; add juice. Bring to a boil over high heat.

Reduce heat to maintain a low simmer and cook, mashing the fruit and stirring occasionally at first and then often as it thickens, until the mixture is very thick, 20 minutes to 1 hour (depending on the type of fruit).

To test for thickness, put a spoonful of fruit butter on a plate. If no liquid seeps from the edges, it’s done. If liquid is present, return to a simmer and cook until thickened.

For a very smooth fruit butter, puree in a food processor or blender, then strain and push the mixture through a sieve before storing.

For freezing or refrigerating:

Ladle the fruit butter into clean, sterilized jars to within 1/2 inch of the rim. Wipe the rims clean. Cover with lids. Let the jars stand at room temperature until cool before refrigerating or freezing.

Some Variations

fruitbutter1

Pear Butter

Makes about 1 cup

Ingredients

  • 4 ripe but firm Bartlett pears, (1-1 1/4 pounds), peeled, cored and cut into 1-inch chunks
  • 3/4 cup pear nectar

Directions

Place pears and pear nectar in a heavy medium saucepan; bring to a simmer. Cover and simmer over medium-low heat, stirring occasionally, until the pears are very tender, 30 to 35 minutes. Cooking time will vary depending on the ripeness of the pears.

Mash the pears with a potato masher. Cook, uncovered, over medium-low heat, stirring often, until the puree has cooked down to a thick mass (somewhat thicker than applesauce), 20 to 30 minutes more. Stir almost constantly toward the end of the cooking. Scrape the pear butter into a bowl or storage container and let cool. Refrigerate.

fruitbutter2

Roasted Apple Butter

Making apple butter in the oven, rather than on the stove-top, produces a spread with a distinctive caramelized flavor. Stir in a teaspoon of apple pie spice to the cooked sauce for more flavor.

Makes about 2 cups

Ingredients

  • 8 medium McIntosh apples, (2 3/4 pounds), peeled, cored and quartered
  • 2 cups unsweetened apple juice

Directions

Preheat the oven to 450°F. Arrange apples in a large roasting pan. Pour apple juice over the apples. Bake until tender and lightly browned, about 30 minutes. Using a fork or potato masher, thoroughly mash the apples in the roasting pan.

Reduce the oven temperature to 350°F. Bake the apple puree, stirring occasionally, until very thick and deeply browned, 1 1/2 to 1 3/4 hours. Scrape into a bowl and let cool. Place in a storage container and refrigerate.

fruitbutter3

Plum Butter in a Slow Cooker

Makes about 2 cups

Ingredients

  • 1 ¾ to 2 pounds of plums
  • 1/2 cup sugar
  • 1/2  teaspoon vanilla

Directions

Wash plums; peel, pit and cut into halves.

Place the sugar and plums in a slow cooker. Stir. Let the mixture cook for about 12 hours on low. Stir whenever you think of it. Add vanilla after the mixture has thickened.

Pour into jars with a screw top lid and cool. Refrigerate or freeze.


seafoodcover

Thinking of grilling fish this weekend? Certain types of fish are trickier than others, but almost any type of seafood can be grilled — shellfish, whole fish, steaks and fillets. Meaty fish are ideal for grilling because they hold together well and are easy to handle. For salmon, use lower heat because salmon has a high fat content and the fat will melt and cause flare-ups if the heat is too high.

Delicate, flaky fish pose more of a challenge on the grill because they fall apart easily. A grill basket solves that problem because it encloses the fish on both sides. Just be sure to oil the grill basket or spray with nonstick spray to prevent the fish from sticking. If you do not have a basket, you can use a wide metal spatula for turning the fish.

Be sure to oil the grill grates well. Grilling times and temperatures will vary depending on the type of fish, its density or flakiness and its thickness. Meaty, dense fish (tuna, wahoo, mahi mahi, swordfish) will take longer to cook than lighter, flakier fish (cod, halibut). Start by cooking the fish over high heat, but if the fish is browning too fast, lower the heat to medium-high.

seafood2

Grilled Shrimp Pitas

6 servings

Ingredients

  • 1 cup plain Greek yogurt
  • 4 ounces feta cheese, crumbled
  • 1/2 cucumber, peeled, halved and thinly sliced
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh oregano
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 6 pitas, about 6-inch diameter
  • 3 cups lettuce
  • Sliced red onion and plum tomatoes

Directions

For the Sauce

In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.

For the Shrimp

Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.

Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat the grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp turn pink.

To serve, equally divide the lettuce, sauce and shrimp over each pita. Add onion and tomato.

seafood3

Grilled Hazelnut Salmon

4 servings

Ingredients

  • 4 six-ounce skinless salmon fillets, about 1 inch thick
  • 1 tablespoon hazelnut oil
  • 1/3 cup finely ground hazelnuts
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt, divided
  • 1/3 cup white balsamic vinegar
  • 1/4 cup hazelnut oil
  • 2 ½ cups arugula
  • 1 cup yellow or red tiny pear-shape or grape tomatoes, halved
  • 2 ounces Brie cheese, cubed
  • 3 tablespoons finely chopped chives

Directions

Rinse fish and pat dry with paper towels. Brush one side of the  fillets evenly with the 1 tablespoon hazelnut oil. In a 9-inch pie plate stir together ground hazelnuts, flour and 1/4 teaspoon of the salt. Dip the oil brushed side of the salmon in the nut mixture; coat well.

For a charcoal grill, arrange medium-hot coals around a drip pan. Place fish, coated sides up, on the greased grill rack over the pan. Cover and grill for 14 to 18 minutes or until fish begins to flake when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place fish, coated sides up, on greased grill rack over the burner that is turned off. Grill as directed.)

For the dressing

In a small bowl combine vinegar and the remaining 1/4 teaspoon salt; whisk in the 1/4 cup hazelnut oil. Reserve 1/4 cup of the dressing; set aside. In a large bowl toss arugula, tomatoes, cheese and chives with the remaining dressing. Divide evenly among serving plates.

Add a grilled salmon fillet to each plate. Drizzle salmon with reserved dressing.

seafood4

Tuna with Fruit Salsa

4 servings

Ingredients

  • Four 5 ounce tuna steaks, 1-inch thick
  • 2 fresh ripe peaches, halved and pitted
  • 2 tablespoons olive oil
  • Salt and cracked black pepper
  • 2 tablespoons apricot preserves
  • 1 tablespoon vinegar
  • 1/2 cup fresh raspberries
  • 3 green onions, thinly sliced

Directions

Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper.

Heat grill and oil the grates.

Grill tuna and peaches over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Coarsely chop peaches.

Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.

In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and chopped peaches.

Serve fruit salsa with tuna steaks and sprinkle with green onions.

seafood5

Mustard-Glazed Halibut Steaks

Save time and grill a vegetable or two alongside the fish.

4 servings

Ingredients

  • Four 4-5 ounce halibut (or any white fish) steaks, cut 1 inch thick
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 2 teaspoons finely snipped fresh basil

Directions

Pat fish dry with paper towels.

In small saucepan heat butter, lemon juice, mustard and basil over low heat until butter is melted. Brush both sides of the fish steaks with the mustard mixture.

For a gas grill: cook fish steaks on greased rack over medium for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with additional mustard mixture.

For a charcoal grill: arrange preheated coals around a drip pan in a covered grill. Heat to medium and place fish on the greased grill rack over the drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with the mustard mixture.

seafood1

Grilled Scallops With Salsa Verde

Choose scallops that are “dry” (not stored in liquid preservatives). Large sea scallops are better for the grill; small bay scallops could overcook before browning or fall through the grates. Make sure to coat them thoroughly in an oil based marinade before grilling, so they don’t stick to the grate.

Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 12 large sea scallops, side muscle removed
  • Kosher salt and freshly ground black pepper
  • 4 metal skewers
  • Salsa Verde, recipe below

Directions

Prepare grill for medium-high heat; oil grate. Mix scallops with oil and season with salt and pepper. Thread scallops on 4 metal skewers and place them on the grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops with Salsa Verde.

Salsa Verde

This sauce is delicious with shellfish.

Ingredients

Makes About 1 Cup

  • Half a lemon, zested and juiced
  • 1 small shallot, finely chopped
  • 1 garlic clove, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup extra virgin olive oil
  • 3/4 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup chopped fresh chives

Directions

Squeeze juice from the half lemon after the peel is removed and set aside. Combine the lemon zest, shallot and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes. Add oil, parsley, basil and chives. Stir in reserved lemon juice.


summerpiecover

Pies are wonderfully seasonal and summer provides an abundance of fruits to use as fillings. With so many choices, it is difficult to pick a favorite. Thinking about making a pie with some of your summer fruit? Try one of these easy recipes below.

Start with the Pie Crust

I like to make fruit pies with a crunchy topping rather than a top crust, so I use the recipe from King Arthur Flour for a No Roll Pie Crust. This delicious, flaky and easy to make crust is also a plus for those watching their diet, since it does not have any trans fats or cholesterol and it is also vegan. You can use melted butter in place of the oil, but it will no longer be vegan.

Easy No Roll Pie Crust

Ingredients for a two-crust pie:

3 cups (12 3/4 ounces) unbleached all-purpose flour

1 teaspoon salt

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

In a separate bowl, whisk together the following:

2/3 cup oil: canola, vegetable, olive, peanut or melted butter

6 tablespoons cold water

Pour the oil mixture over the dry ingredients and stir with a spatula or fork until the dough is evenly moistened.

Separate 2/3 of the dough and place it in a 9″ pie pan, reserving 1/3 for the top crust. If you have a scale, this is easy to measure out; if you don’t, just eyeball it.

Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth it out. Flute the top of the pastry around the pan.

Add the filling. Then either roll the remaining dough and lay it on top or add 1 teaspoon cinnamon and 2 tablespoons brown sugar to the remainder.

After you fill the bottom crust, break the topping into small pieces and spread it evenly over the filling. The topping will be crisp and streusel looking.

Bake according to the recipes below.

summerpiepeach

For Peach Pie

  • No Roll Pie Crust Recipe
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup unbleached all-purpose flour
  • 1/8 teaspoon salt
  • 6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice

Directions

Follow the directions above for making the pie crust.

Preheat the oven to 425°F.

Mix the sugar, flour and salt in a large bowl. Toss with the peaches, extracts and lemon juice. Spoon into the crust lined 9 inch pie pan.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.

Remove the pie from the oven and cool it completely on a wire rack before slicing.

summerpieblueberry

For Blueberry Pie

  • No Roll Pie Crust Recipe
  • 6 cups fresh blueberries rinsed and stems removed
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter, cut into small pieces

Directions

Follow the directions above for making the pie crust.

Preheat the oven to 425°F.

Gently mix together the blueberries, sugar, flour, cinnamon, lemon zest and lemon juice in a large bowl. Transfer the filling to the crust lined 9 inch pie pan. Dot with butter pieces.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the topping is brown.

Remove the pie from the oven and cool it completely on a wire rack before slicing.

blueberry-crumble-pie

For Blackberry Pie

  • No Roll Pie Crust
  • 5 cups blackberries, rinsed, picked clean, patted dry
  • 3/4 cup firmly packed brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 3 tablespoons all-purpose flour

Directions

Place blackberries, brown sugar, lemon zest, lemon juice, cinnamon, almond extract and flour in a large bowl.

Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes at room temperature.

Follow the directions above for making the pie crust.

Preheat the oven to 400°F.

Transfer the filling to the crust lined 9 inch pie pan.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake at 400°F for 30 minutes. Reduce the oven temperature to 350°F and bake for an additional 30 minutes, until the crust has browned and the filling is bubbly.

summerpieplum

For Plum Pie

  • No Roll Pie Crust
  • 4 cups sliced red or purple plums (about 2 1/4 pounds, 10 to 12 plums)
  • 1/2 cup (3 1/4 ounces) firmly packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon lemon extract

Directions

Place plums, brown sugar, flour, cinnamon, ginger and lemon extract in a large bowl and mix gently. Let sit for 15 minutes at room temperature.

Follow the directions above for making the pie crust.

Preheat the oven to 375°F.

Transfer the filling to the crust lined 9 inch pie pan.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet to catch any spills.

Bake pie at 375°F oven for 50 minutes or until fruit is bubbling and the topping is golden brown. Serve warm or at room temperature, topped with whipped cream or ice cream.

summerpieapricot

For Apricot Pie

  • No roll Pie Crust
  • 4 cups fresh apricots, peeled and sliced
  • 3/4 cup firmly packed brown sugar
  • 5 tablespoons all-purpose flour
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small pieces

Directions

Follow the directions above for making the pie crust.

Preheat the oven to 425°F.

In a large bowl, mix apricots, brown sugar, flour, ginger and cinnamon. Spoon into the crust lined 9 inch pie pan. Dot with butter.

Make the topping and place it on top of the filling.

Place the pie on a parchment-lined baking sheet, to catch any spills.

Bake at 425°F. for 20 minutes, reduce the oven temperature to 350°F and bake for 40 minutes more or until the filling bubbles and the crust is brown.

Remove the pie from the oven and cool it completely on a wire rack before slicing.


July4cover

Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • Kosher salt and pepper
  • 2 large cloves garlic
  • 1 tablespoon tomato paste
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon regular chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • 1/4 -1/2 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/4 cup water

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.

Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.

July4pork

If you choose pork chops:

8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.

July4chicken

If you choose chicken:

Bone-in Breast, Leg & Thigh 12-15 minutes per side.

July 4appetizer

Peach and Prosciutto Bruschetta Appetizer

The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.

8 servings

Ingredients

  • 1 (6-ounce) baguette, cut diagonally into 16 slices
  • Olive oil 
  • 2 tablespoons mascarpone cheese
  • 2 teaspoons finely minced shallots
  • 1/4 teaspoon grated lemon rind
  • 1 ounce regular or reduced fat cream cheese, softened
  • 1 1/2 tablespoons coarsely chopped fresh basil, divided
  • 1 large ripe peach, cut into 16 wedges
  • 1 ounce Italian prosciutto, cut into 16 thin slices

Directions

Preheat an outdoor grill to high. Oil the grates.

Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.

Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.

Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.

Serve immediately.

July4potatoes

Lemony Green Bean Potato Salad

This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.

12 servings

Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/4 pound fresh green beans, trimmed and halved
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.

While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.

Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.

Chill in the refrigerator until serving time.

July4 tomato

Mediterranean Tomato Salad

6 servings

Ingredients

  • 3 large ripe tomatoes, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 tablespoon minced fresh basil
  • 1 1/2 teaspoons minced fresh oregano
  • 3/4 cup crumbled feta cheese
  • Kalamata  olives, pitted and sliced

Directions

Alternate tomatoes and onion on an attractive serving platter.

In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.

July4cake

Blueberry Shortcakes

8 servings

Ingredients

  • 4 cups blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lime juice
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 1 tablespoon minced lemon zest
  • 3/4 cup reduced-fat milk
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Directions

Preheat oven to 400°F

.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.

Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.

Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.

Cut dough into 8 even wedges.

Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.

Bake for 20 minutes or until golden brown. Cool on a wire rack.

Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.

Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.


fathersdaycover It’s great that Father’s Day falls during the month of June – that’s grilling season. Most dads love it when dinner comes off the grill. What is even better for the person cooking the meal is that most of the dinner can be made on the grill. Easy clean-up. Give Dad the day off and let someone else tend the BBQ. Even though it is a special day that calls for special foods, I like to keep things somewhat on the healthy side and prepare foods with Mediterranean flavors. Don’t forget the wine. A Riesling or a fruity Sauvignon Blanc would be perfect for the appetizer. For the main course, a light red, such as Zinfandel or Syrah would be ideal for the BBQ chicken.

Appetizer

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Herbed Shrimp Kabobs

6 servings Ingredients

  • 3/4 cup basil leaves
  • 3/4 cup flat leaf parsley
  • 1 tablespoon white champagne vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 -1/2 teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided, plus extra for the grill
  • 24 peeled and deveined medium shrimp (about 1 pound)
  • 24 cherry tomatoes
  • 24 small wooden skewers, soaked in water for 30 minutes

Directions Preheat the grill to medium high. Combine basil, parsley, vinegar, salt, black pepper, crushed red pepper and 2 tablespoons of the oil in a blender and puree. In a bowl, toss the shrimp with the remaining 1 tablespoon of oil. Thread one tomato and one shrimp on each skewer. Place skewers on a grill rack coated with oil and grill 1 1/2 minutes on each side or until the shrimp turn pink. Place the skewers on a large serving platter and brush the grilled shrimp on both sides with the herb sauce. Serve immediately.

Main Course

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Spicy Grilled Chicken Thighs

6 servings Ingredients

  • 1 1/2 teaspoons dried crumbled sage
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon powdered garlic
  • 2 pounds boneless chicken thighs

Directions Coat the grill rack or grill pan with oil; heat for direct, medium-high cooking. Combine sage, paprika, salt, pepper and garlic in a bowl; dredge chicken on all sides in the mixture. Grill until browned and well marked on the undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 165 degrees. Move to a serving platter, cover with foil and let rest for about 10 minutes before serving.

Red Cabbage Slaw

Serves 6-8 Ingredients

  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded
  • 2 large carrots grated
  • 1/4 cup chopped fresh chives

Directions In a large bowl, whisk together the orange and lime juices, oil, brown sugar, salt and pepper. Add the cabbage, carrots and chives. Toss to combine. Let sit, tossing occasionally, for at least 45 minutes before serving. fathersday4

Grilled Corn with Herb Butter

6 servings Ingredients

  • 4 tablespoons butter, at room temperature
  • 2 teaspoons finely chopped fresh basil
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons lime juice
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon salt
  • 6 ears corn, husked

Directions Prepare grill for direct-heat grilling. Thoroughly combine the softened butter, basil, parsley, lime juice, zest and salt in a small bowl. Place each corn ear on a sheet of foil large enough to enclose the corn. Brush each ear with the herb butter on all sides. Roll the corn in the foil and secure the ends tightly. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork. fathersday1

Grilled Zucchini Salad

This dish can be cooked first and set aside while the remaining foods are grilled. Ingredients Serves 6 Ingredients

  • 2 pounds medium zucchini (about 6), halved lengthwise
  • 2 tablespoons olive oil, divided
  • 6 scallions, sliced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoon Kosher salt

Directions Heat grill to medium-high. Brush the zucchini with 1 tablespoon of the oil and grill until tender, 5 to 7 minutes per side. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, crushed red pepper, oregano, the remaining tablespoon of oil and 3/4 teaspoon salt. Serve at room temperature.

Dessert

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Grilled Peaches with Cherry Wine Sauce

6 servings Ingredients For the sauce:

  • 1 1/2 lbs fresh cherries, pitted
  • 1 ½ tablespoons sugar
  • 3/4 cup dry red wine
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons. Kirsch (cherry liqueur)

For the peaches:

  • 6 medium peaches
  • 3 tablespoons unsalted butter
  • 3 tablespoons. brown sugar
  • Vanilla frozen yogurt
  • Mint garnish, optional

Directions To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the Kirsch. Simmer until slightly reduced, about 1 minute. To make the grilled peaches Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat on an oiled grill until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through the grilling time. To serve: While the peaches are still warm, layer each serving dish with 2 peach halves, 1 scoop of frozen yogurt and 2 tablespoons of cherry sauce. Garnish with mint, if desired and serve immediately.



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