Oatmeal, Almond and Pear Crisp

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-Preheat your oven to 350 degrees.

-In a medium sized bowl, mix ½ cup oats, ½ brown sugar and 3 TBS flour.

-Add 4 TBS melted butter and mix with a fork until coarse crumbs form.

-Add 2 TBS slices almonds and mix in.

-Peel and slice up 5 Bartlett pears.

-Toss with the following:

-1 cup of fruit sweetened cherry or blueberry jam.

-A pinch of nutmeg.

-A pinch of cinnamon.

-1 TBS fresh lemon juice.

-Grease a 10-inch pie glass plate and add the fruit.

-Top with the oat mixture.

-Bake until fruit is tender and topping is brown, about 35 minutes.

-Cool and serve with vanilla ice cream or maple flavored whipped cream if desired.

Liberty Apple Crisp

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-Preheat the oven to 375 degrees.

-To make the topping, coarsely grate 6 TBS butter into a bowl.

-Add 1/4-1/2 cup brown sugar, 1/2 cup flour, 1/4 cup rolled oats or chopped nuts, 1/4 tsp salt, some freshly grated nutmeg and 1/2 tsp freshly grated lemon rind.

-Work the above ingredients in with the butter until you have a coarse crumbly mixture. Set aside.

-Core and slice about 5 or 6 Liberty apples. (Enough to fill a large pie pan.)

-Toss with a little freshly grated nutmeg or ground cardamom and some maple syrup or honey.

-Add to greased pie pan and cover with topping.

-Bake for approximately 1 hour and 10 minutes in a 375-degree oven.
You can make this crisp with Asian pears too.

Lavender Scones

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-Arrange racks in upper and lower thirds of oven; preheat to 425°F.

-Line 2 baking sheets with parchment paper.

-In a large mixing bowl whisk 3 cups all-purpose flour with the following:

¾ cup granulated sugar

1 TBS baking powder

1 tsp kosher salt

½ tsp baking soda

-Take 2 tsp lavender blossoms off a bunch of fresh lavender. Add to the dry ingredients.

-Grate ¾ cup cold unsalted butter (1½ sticks).

-Add the butter to the dry ingredients and toss together lightly.

-Zest 1 lemon.

-In a small bowl whisk 1 cup buttermilk, 1 tsp vanilla and the lemon zest.

-Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

-Transfer to a lightly floured surface; knead until dough forms, about 5 turns.

-Pat into a 10x6" rectangle. Halve dough lengthwise.

-Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles.

-Divide between baking sheets.

-Brush with 2 TBS buttermilk. Sprinkle with sanding sugar if desired.

-Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes.

-Transfer to wire racks; let cool.

-Served warm or at room temperature, with lemon curd is nice.

How to Freeze Strawberries

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-Gently wash and then pat strawberries dry.

-Take the tops off.

-If you have room in your freezer, lay the strawberries in a single layer on a cookie sheet.

-Put them in the freezer for 24 hours then fill and seal freezer bags with strawberries, making sure to take as much of the air out of the bag as you can.

-You can also skip putting them on a cookie sheet and just put them in plastic bags and freeze them that way.

-Frozen strawberries will keep for a year; they are delicious in smoothies, pies and as ice cream topping.

-If you don’t freeze them on a cookie sheet, they will stick together in the bag. To break them apart, run them briefly under hot water so that you can break them apart.

 

Chocolate Dipped Strawberries

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-Line a baking sheet with wax paper.

-In a microwave-safe glass bowl, microwave 4 ounces semi-sweet chocolate, stopping and stirring every 30 seconds, until melted and smooth.

-Holding a strawberry by the stem end, dip it in the melted chocolate, letting the excess drip off, then transfer to the prepared baking sheet. As you set the strawberry down, slide it ½ inch to the side to prevent the formation of a chocolate “foot.”

-Repeat with the remaining berries, you need about 20 strawberries in all.

-Refrigerate the strawberries on the baking sheet until the chocolate is firm, at least 30 minutes.

 

Chocolate Beet Brownies

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-Preheat your oven to 350 degrees.

-Steam 1 bunch of topped beets for 35-45 minutes until tender. 

-Slip the skins under running water and then puree a few beets until you have 1 cup.

-Melt 1 stick of butter and 4 oz unsweetened chocolate over low heat, stirring often. Set aside to cool.

-In a separate bowl, beat 4 eggs.

-Add 1 cup packed brown sugar and 1 tsp vanilla and continue beating until well creamed.

-Stir in chocolate mixture, followed by 1 cup applesauce and the 1 cup pureed beets.

-Mix together well, 1½ cups of flour, 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp baking powder and ½ tsp salt.

-Stir into creamed mixture.

-Turn into greased 9 x 13-inch pan and bake for 30 to 40 minutes.

-Cool before cutting into squares.

 

 

Carrot Cake

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-Preheat oven to 350 degrees.

-Grease and flour 2 round 9x 2 cake pans or one 13 x 9 baking pan.

-Whisk together the following in a large bowl:

1-1/3 cup flour

¾ cup sugar

1½ tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp freshly grated nutmeg

½ tsp allspice

½ tsp salt.

-Then stir in:

½ cup melted butter

3 large eggs

1 cup finely chopped walnuts

-Grate 1 bunch of carrots and then stir them into the batter.

-Scrape the batter into the pan/s and spread evenly.

-Bake until a toothpick inserted into the middle comes out clean, about 25-30 minutes.

-Let cool completely and frost with cream cheese frosting, or serve warm sprinkled with powdered sugar.

 

Cream Cheese Frosting:

-Zest 1 lemon

-Sift 1 cup powdered sugar.

-In a food processor, blend the following until creamy:

8 ounces cold cream cheese

5 TBS unsalted butter

2 tsp vanilla

The 1 cup powdered sugar and the lemon zest.

-Do not over-process.

 

Cardamom Parsnip Cupcakes with Cream Cheese Frosting

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-Preheat oven to 350 degrees.

-Whisk together the following in a large bowl:

1 cup all-purpose flour

1 tsp ground cardamom

1½  tsp baking powder

¼ tsp fine sea salt

-Peel then grate 1 large parsnip (you need 2 cups).

-Melt 2/3 cup coconut oil.

-In another large bowl, whisk together:

¾ cup packed light-brown sugar

2 large eggs

1 tsp vanilla

The grated parsnips

The melted coconut oil

-Stir in the flour mixture.

-Line 12 standard muffin cups with paper liners.

-Divide batter among cups.

-Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes.

-Let cool completely in pan on a wire rack.

-In a large bowl, with a mixer, beat together the following:

8 ounces cream cheese, room temperature

½ stick unsalted butter, room temperature

½ cup confectioners' sugar

1 tsp vanilla

-Spread frosting onto cooled cupcakes.

 

Broccoli, Red Onion and Sungold Cherry Tomato Pizza

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-Chop 1 red onion into thin rings.  
-Cut up some broccoli into bite sized pieces, you want about 10 broccoli florets in all.
-Heat 1 TBS olive oil then add the onions and broccoli and sauté for 2-3 minutes.  
-Add 2 cloves of chopped garlic, season with salt and pepper and cover.  
-Cook for about 2-3 minutes more, stirring once. Set aside.
-Roll out one defrosted/frozen whole wheat pizza dough, place on a pizza stone or baking sheet and rub on a little olive oil.
-Grate 1 large summer squash on a box grater then put the grated squash in a clean kitchen towel and tightly squeeze to drain out as much water from the squash as possible.
-Spread the grated squash over the pizza crust then top with some pizza sauce (we like Muir Glen).
-Cover with 1½ cups of grated part-skim mozzarella cheese (crumbled feta would be nice too).
-Spread out the red onion and broccoli on the pizza then add a handful of cherry tomatoes sliced in half. 
-Bake at 500 degrees for about 10-12 minutes.

Balsamic-Roasted Carrots

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-Preheat your oven to 425.

-Cut 1 bunch of a carrots into 1 inch pieces.

-In a shallow roasting pan, toss the carrots with 2 TBS extra virgin olive oil and big pinch of salt or two.

-Roast carrots in the middle of the oven, stirring occasionally, until golden and tender, 25 to 30 minutes.

-Drizzle 2 tablespoons balsamic vinegar over carrots and shake pan a few times.

-Roast carrots until most of vinegar is evaporated, about 2 minutes more.

-Serve warm or at room temperature.

Balsamic Summer Squash

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-Preheat broiler.

-Cut 1-2 pounds of summer squash into large chunks.

-In a large bowl, toss the summer squash with the following:

3 TBS extra-virgin olive oil

½ tsp sea salt

Fresh ground black pepper

-Arrange squash in 1 layer on a large shallow baking sheet.

-Broil with pan about 3 to 5 inches from heat without turning, until browned in spots and beginning to soften, 4 to 6 minutes.

-Drizzle 2 TBS Balsamic vinegar over broiled summer squash and shake pan a few times, then continue to broil until most of vinegar is evaporated, about 2 minutes more.

-Sprinkle  ¼ cup grated Parmigiano-Reggiano cheese over squash and broil again until cheese is melted, about 1 minute more.

-Cool to room temperature and serve sprinkled with ¼ cup toasted pine nuts.

 

Baked Teggia Beans with Leeks and Thyme

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-Soak 1 pound of Teggia beans from 3-12 hours (beans are fresh so soaking can be brief).

-Finely chop the following:

2 cloves of garlic

1 leek

2 TBS of fresh thyme.

 -In a large ovenproof pot, heat 2 TBS olive oil and then add the chopped garlic, leeks and thyme.

 -Sauté for 5 minutes, then add the drained beans, 8 cups chicken broth or water and 1 tsp sea salt.

 -Bring to a boil on the stove and then put them in the oven until the beans are buttery and soft, about 1.5 to 2 hours.

 -Stir in 2 TBS butter (optional) and serve warm.

Baked Risotto with Fennel, Peas, Fresh Garlic and Parmesan

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-Preheat oven to 400 degrees. 
-In a saucepan, combine 1 TBS extra virgin olive oil, a pinch of sea salt and ½ cup of minced onion and 3 cloves minced garlic. 
-Cook for 3-4 minutes until onions and garlic are translucent.
-Add 1 cup Arborio rice and stir to coat. 
-Add 2 cups vegetable broth or chicken stock, 2 cups chopped snap peas or snow peas and 2 small chopped fennel bulbs.
-Bring to a simmer over medium heat, and then add 1/4 cup Parmesan cheese and a pinch of salt.
-Transfer to a 1-quart soufflé dish and cover with another 1/4 cup Parmesan cheese and a sprinkle of finely chopped green onions and dill.
 -Bake for 35-40 minutes until the rice has absorbed most of the liquid.

Baked Red Kuri Chips

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We grew the variety Uchiki Kuri from Japan this year; it was prolific and wonderful.

-Preheat your oven to 350 degrees.

-Very carefully cut 1 red kuri squash in half through the middle.

-Scoop the seeds out of each half.

-With out peeling the squash, lay each squash cut-side down.

-Using a sharp knife, cut into thin slices, about ¼ inch wide-each slice should have some rind on it.

-Toss the slices with some olive oil, a big pinch of salt, some freshly ground pepper and some spices. (Thyme, rosemary or sage would work well.)

-Spread some olive oil on a large baking sheet (you may need 2 baking sheets).

-Arrange the squash slices so that they don’t overlap, then sprinkle with salt.

-Bake for about 25-35 minutes, checking often at the end so the squash doesn’t burn (the bottom of the squash cooks a lot faster).

 

Baked Pumpkin and Cream

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This is an awesome Martha recipe.

-Preheat your oven to 350 degrees with a rack set in the center of the oven.

-Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).

-Using a sharp, sturdy knife, cut off top of 1 pie pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top.

-Remove seeds and strings from cap and pumpkin with a spoon.

-Season inside of pumpkin generously with salt and pepper.

-Place on prepared baking sheet or in Dutch oven; set aside.

-In a large bowl, toss together the following until well combined:

¼ pound stale bread, sliced and cut into ½ inch cubes

¼ pound Gruyere, Emmenthal or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes

2 to 3 cloves garlic, finely chopped

4 slices thick cut bacon, chopped and cooked until crisp

1 TBS fresh thyme, minced

-Pack into pumpkin; it should be well filled but not overstuffed. (You may need to add some more bread and cheese or some of the filling may not be necessary to use.)

-In a small bowl, stir ½ cup heavy cream with some freshly grated nutmeg to combine.

-Pour over filling; filling should be moist but not swimming in cream.

-Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes.

-Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.

 -Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.

Baked Fennel with Garlic, Gorgonzola and Breadcrumbs

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-Horizontally slice 2 fennel bulbs into ¼ inch pieces. Be careful not to break apart the slices.

-Steam over high heat for 5-7 minutes until lightly tender. Place in a baking pan.

-Add 3 cloves finely chopped garlic, half a chopped onion and a pinch of salt over top of the fennel.

-Drizzle a splash of heavy cream over top, some crumbled Gorgonzola cheese and dot with butter.

-Sprinkle with breadcrumbs and bake in the oven at 350 degrees for 30 minutes until the top is well browned.

Baked Eggs with Summer Vegetables and Capers

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This makes 4 servings.

-Preheat your oven to 400 degrees.

Assemble the following…

-1 medium sized summer squash, diced into small cubes.

-1 large or 2 small tomatoes, chopped.

-1/2 cup bocconcini (mini mozzarella balls) or fresh mozzarella cut into ½ inch pieces.

-Heat 1 TBS olive oil and 1 TBS butter together in a skillet over medium-high heat.

-Add the diced summer squash and sauté for 5 minutes.

-Add the tomatoes and let cook for another 3 minutes.

-Lightly rinse 1 TBS capers and stir into the squash.

-Season with sea salt and freshly ground black pepper to taste.

-Remove from heat and stir in a TBS or 2 of chopped herbs (cilantro, parsley and/or rosemary) and the mozzarella.

-Butter 4 ramekins.

-Divide the vegetable mixture between the ramekins.

-Crack 1-2 eggs into each ramekin, taking care not to break the yolks.

-Place the ramekins on a baking sheet and place in the oven.

-Bake until the whites are almost cooked, 8 minutes.

-Sprinkle each serving with 1 TBS freshly grated Parmesan cheese.

-Bake for 4-5 additional minutes, or until the white are cooked and the yolks are still soft.

 

Baked Almond & Pluot Pudding

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-Preheat the oven to 375 degrees. Generously butter a pie pan.

-To make the topping, coarsely grate 4 TBS butter into a bowl.

-Add ½ cup brown sugar, ½ cup flour, ¼ cup chopped almonds, ¼ tsp salt, some freshly grated nutmeg and ½ tsp freshly grated lemon rind.

-Work the above ingredients in with the butter until you have a coarse crumbly mixture, then set aside.

-In a blender, combine the following:

-3 eggs.

-¼ cup honey.

-1 tsp vanilla.

-¼ tsp almond extract.

-Some freshly grated nutmeg.

-1½ cups milk.

-1/3 cup flour and a small pinch of salt.

Puree until smooth.

-Scrape down the sides and blend for a few more seconds. Set-aside until ready to use.

-Chop up about 2 pounds of pluots into a pie pan.

-Pour the batter over top, add the crisp topping and bake until puffed and golden, about 50 minutes.

-If desired, sprinkle pudding with a few TBS Amaretto as soon as it comes out of the oven.

-Serve warm with a pitcher of fresh cream or vanilla ice cream.