Apricot Plum Tart with a Shortbread Crust

-Preheat your oven to 350 degrees.

-For the shortbread crust:

-In a mixing bowl combine the following:

1 cup flour

1/3 cup butter

2 TBS powdered sugar

-Mix until crumbly and with no pieces bigger than a pea.

-Press into a 9-inch pie pan or tart pan.

-Cut and halve about 1 pound of plums and 1 pound of apricots, removing pits.

-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.

-Fit as many apricots/plums into the pan as possible.

-Mix together ½ cup sugar and 2 tsp ground cinnamon.

-Pour over the fruit.

-Bake for 45 minutes until plums are soft and filling is boiling.

-Cool on a wire rack and serve with whipped cream.

Apple, Carrot, Beet Ginger Juice

-Place the following in a blender.

1 beet, rinsed, peeled and quartered

1 apple, cored and quartered

½-inch piece of fresh ginger (skin removed)

3 whole carrots, cut into chunks

-Blend until smooth, adding about ¼ cup of fresh apple juice or water if needed to get it moving.

-Then, place a fine mesh strainer over a large bowl and pour the juice in.

-Use a rubber spatula to press the pulp down and squeeze all of the juice out. Let stand for 5 minutes so you get most of the juice.

-Discard pulp and pour your juice into a container.

-Drink immediately or chill for a bit, it will keep in the fridge for a day or so, but tastes best when fresh.

Ancho Peppers with Ground Pork and Sharp Cheddar

-Sautee the following together in a large skillet until lightly browned.

1 TBS ghee or butter

1 pound ground pork

-Put the sautéed pork in a large bowl.

-Grate 1 summer squash or take the kernels off of 1 ear of corn.

-Put the pan back on the stove and add 1 TBS ghee or butter to the pan.

-Then add in the grated squash or corn.

-Cook until tender, about 5 minutes, then set aside.

-Cut 6 ancho or Anaheim peppers in half the long way.

-Carefully scrape out the seeds.

-Preheat your oven to 400 degrees.

-Grate ½ cup of sharp cheddar cheese and mix into the filling.

-Fill each pepper half with a mounded scoop of the pork filling.

-Place the peppers on the baking sheet as you make them.

-Bake for 20-30 minutes until peppers are lightly browned and the cheese is bubbling.

Stuffed Eggplant with Lamb and Pine Nuts

-Preheat the oven to 425 degrees.

-Cut 2 large eggplants in half the long way.

-Place the eggplant cut-side up in a roasting pan large enough to accommodate them snugly.

-Brush the eggplant with 4 TBS extra virgin olive oil.

-Season with sea salt and fresh pepper.

-Roast for 20 minutes.

-Remove from the oven to cool slightly.

-While the eggplant is cooking, make the stuffing...

-Mix together the following in a small bowl:

1.5 tsp ground cumin

1.5 tsp sweet paprika

1 TBS ground cinnamon

-Dice up 1 onion.

-Heat 2 TBS extra virgin olive oil in a large frying pan.

-Add half of the spice mix to the pan along with the onion.

-Cook over medium heat for 5 minutes, stirring often.

-Add the following to the pan:

1 pound ground lamb

1/4 cup pine nuts

1/2 bunch chopped cilantro or a handful of basil

2 tsp tomato paste

1 tsp honey

1/2 tsp sea salt and some freshly ground black pepper

-Continue to cook and stir until meat is cooked.

-In a small bowl mix together the following:

2/3 cup water

1 TBS fresh lemon juice

1 tsp tamarind paste

4 cinnamon sticks

1/4 tsp sea salt

The remaining spice mix

-Cover the pan tightly with a lid or aluminum foil, return to the oven and roast for 1.5 hours.

-Twice during the cooking, remove the lid/foil and baste the eggplants with the sauce, adding some water if necessary.

-Serve warm, not hot or at room temperature.