Preheat oven to 375°F. Combine peaches, blueberries and 2 tablespoons of the flour in a 9-inch square baking dish; set aside. Put remaining 3/4 cup flour, ginger, granulated sugar, brown sugar, pecans, salt, cinnamon, lemon zest, lemon juice and butter in a large bowl and mix together well with your hands, breaking up the butter with your fingers. Crumble flour mixture over fruit and cover dish with aluminum foil. Bake for 20 minutes, then uncover and bake for about 20 minutes more, or until golden on top and fruit is soft and bubbling. Set aside to let cool slightly, then scoop into bowls and serve topped with your favorite ice cream or frozen yogurt.
Strawberry Muddle
A Bon Appetit magazine recipe…
½ cup sugar
½ cup water
1 ½ cups chopped hulled strawberries
6 thin ice slices
ice cubes
bottle Prosecco
Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup. Divide strawberries among six glasses, add 1 tablespoon syrup to each and mash with handle of wooden spoon. Add lemon to each and mash to release flavor. Add ice to each glass then fill with Prosecco.
This Martha Stewart recipe is perfect for a summer dessert.
4 ½ pound piece of watermelon, peeled and cut into 1” cubes (about 4 cups)
1 pint fresh raspberries (or other summer berries)
juice of 1 lemon
¼ cup sugar
Vanilla ice cream for serving.
Place watermelon in a large bowl and add raspberries, lemon juice and sugar. Toss to combine. Let stand for at least 30 minutes, tossing occasionally until sugar has dissolved. Serve with vanilla ice cream.
This Martha Stewart recipe is a great summer side.
Serves 4
2 cans cannellini beans, drained and rinsed
½ pound small roma tomatoes, cut into 1” pieces
½ cup fresh basil leaves, torn into ½ inch pieces
1 teaspoon coarse salt
fresh ground pepper
¼ olive oil
2 small garlic cloves, minced
Combine beans, tomatoes, basil, and salt in a bowl. Season with pepper. Heat oil in a skillet over medium heat. Add garlic, cook, stirring until fragrant but not browned, about 1 ½ minute. Pour over beans and gently toss. Let stand 30 minutes before serving to allow flavors to meld. Can be covered and kept at room temperature for 4 hours.
This Real Simple recipe is very light and perfect for summer.
Serves 4
8 slices whole-grain bread
4 oz log fresh goat cheese, room temperature
½ cup walnuts
1 Kirby cucumber, sliced
watercress or spinach
Spread 8 slices of bread with goat cheese. Top with walnuts, cucumber, spinach, and bread.
Grilled Potato Slices with Vinegar and Salt
This Martha Stewart recipe was a great summer alternative to roast potatoes.
1 lb fingerling potatoes cut lengthwise in ¼ inch slices
2 cups white vinegar
2 tablespoons olive oil
1 ½ teaspoons coarse salt, plus more for sprinkling
¼ teaspoon freshly ground pepper
Bring sliced potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt and pepper before serving.
Grilled Zucchini Salad
This Real Simple recipe turned out really well.
Serves 6
2 pounds medium zucchini (about 6), halved lengthwise
1 teaspoon plus 1 tablespoon olive oil
6 scallions, sliced
2 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper
¾ teaspoon Kosher salt
Heat grill to medium-high. Brush zucchini with 1 teaspoon olive oil and grill until tender, 5-7 minutes each side.
Cut the zucchini into 1 inch pieces and toss in a large bowl with scallions, lemon juice, red pepper, the remaining tablespoon of oil, and salt. Serve at room temperature.
Can also be served with pasta.
Good recipe from Real Simple.
Roast Beef Salad with Goat Cheese and Balsamic Vinegar
2 small heads Boston lettuce, torn into pieces
12 oz sliced deli roast beef
2 large beefsteak tomato, cut into wedges
½ red onion
4 oz soft goat cheese, crumbled
¼ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
kosher salt and pepper
Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.
In a small bowl, whisk together oil, vinegar, mustard, salt and pepper; drizzle over salad.
Chocolaty Meringue Stars
This Betty Crocker recipe was easy and tasty! We always have extra egg whites when we make ice cream, so this was perfect… cookies to go in the ice cream!
3 large egg whites
½ teaspoon cream of tarter
2/3 cup sugar
2 tablespoons, plus 1 teaspoon baking cocoa
½ cup ground walnuts
Place meringue in a pastry bag with star tip and pipe 1 ¼ inch stars onto cookie sheet. Sprinkle with walnuts. Bake 25-30 minutes or until outside is crisp and dry. Cool 5 minutes, then transfer to wire rack. Store in airtight container
This was easy and turned out great.
Healthy Blackberry Peach Crisp
Canola oil
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 teaspoons fresh orange juice
½ teaspoon vanilla
3 tablespoons whole-wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 tablespoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Heat oven to 375. Coat 4 4-oz ramekins with canola oil/cooking spray. Combines berries, peaches, juice and vanilla in a bowl and mix. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly on top. Bake 15-20 minutes or until fruit bubbles and top is golden brown.
