Japanese style miso-ginger marinade
(for fish and seafood)
• 1/4 cup white miso (fermented soybean paste)
• 1/4 cup mirin
• 2 Tbsp unseasoned rice vinegar
• 2-3 Tbsp soy sauce
• 2 Tbsp minced green onions
• 1 & 1/2 Tbsp minced fresh ginger
• 2 tsp toasted sesame oil
Combine all ingredients and mix well. Then use to marinate fish or seafood for about 30 minutes before grilling or broiling as desired.
Jam-filled Honey Cookies (1940s-style treats)
• 3/4 cup shortening
• 1/2 cup sugar
• 1/3 cup honey
• 1/2 tsp vanilla extract
• 2 eggs
• 3 & 1/2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1/3 cup jam of your choice
• 1 Tbsp evaporated milk or regular milk
• 2-inch round cookie cutter
Heat oven to 375 degrees. Grease baking sheet. In a large bowl, beat shortening, sugar, honey and vanilla about two minutes. Add eggs one at a time and beat until light in color.
On low speed, beat in flour, baking powder and salt. Divide dough into four and refrigerate until chilled. On a floured surface, roll dough out to 1/8th inch thick. Cut into rounds using floured cookie cutter and space the rounds 1 inch apart on cookie sheet, saving half for the tops of the cookies.
Spoon 1/2 tsp jam into the center of each round. Top with upper disc and press sides with the tines of a fork. Brush with milk and bake for 10 to 12 minutes. Cool and enjoy!
• 4 cups tart apples, peeled and sliced
• 2/3 cup packed brown sugar
• 1/2 cup flour
• 1/2 cup oats
• 3/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/3 cup soft butter
Heat oven to 375 degrees. Butter the sides of a square pan or small casserole dish. Fill with sliced apples. In a medium-sized bowl, mix the remaining ingredients for the topping (it should be clumpy) and sprinkle over the apples. Bake 30 minutes.
• 5 pounds pears, quartered and cored
• 2 cups sugar
• 1 tsp grated orange zest
• 1/4 tsp grated nutmeg
• 1/4 cup orange juice
• canning jars
Note: Make this recipe when you’re able to spend time in the kitchen while the pears cook.
Place pears in a large pot over medium heat with about 1/2 cup of water. Cook until tender, about 30 minutes, then push through a sieve or food mill.
Pour the resulting pear pulp and sugar into a saucepan and stir until the sugar is dissolved. Add the orange zest, nutmeg and orange juice. Cook over medium heat, stirring often to keep sauce from sticking, until mixture is thick enough to mound on a spoon. This will take well over an hour.
Ladle the pear butter into hot, sterile jars, leaving 1/4 inch of space at the top. Wipe the top of the jars clean and seal with lids and rings. Process the jars with boiling water for 10 minutes. The water should cover the jar lids by an inch.
Pasta with Roasted Garlic and Cherry Tomatoes
• 4 cups cherry tomatoes, cut in half
• 12 cloves garlic, cut in half
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp hot pepper flakes
• 1/4 tsp ground pepper
• 1 lb of your favorite pasta
• 1/2 cup fresh basil leaves
• 1/4 cup chopped fresh parsley
• 1/2 cup freshly shaved parmesan cheese
Toss the sliced tomatoes and garlic in the oil and spices, leaving aside the fresh parsley and fresh basil. Place on a cookie sheet or roasting pan and roast at 400 degrees for about 30 minutes or until tomatoes are shriveled and garlic is tender.
Cook pasta according to directions on the package, drain, return to the pan and drizzle with a little oil to prevent sticking. Toss garlic and tomatoes into pasta, salt to taste and top with fresh basil, parsley and parmesan cheese.
Fresh Peach Trifle
• 6 or 7 large peaches, sliced and peeled
• 2 Tbsp lemon juice
• 16 ounces vanilla yogurt
• 1 tsp lemon zest
• 1 10-inch angel food cake, cut into large, bite-sized squares
Toss the sliced peaches in the lemon juice to add flavor and prevent browning. Remove 1 & 1/2 cups of the peaches to a blender and puree, then add yogurt and lemon zest to the pureed peaches and mix well.
Place half the angel food cake squares in the bottom of a glass bowl, preferably one with high sides designed for trifle. Spoon just under half the sliced peaches on top of the cake. Cover the peaches with half the pureed mix. Then repeat with another layer of cake, peaches, and puree, saving a few of the peach slices to decorate the top.
Refrigerate until ready to serve. Enjoy!
Grilled Fresh Peaches
• Several ripe but firm peaches, halved with the pit removed
• olive oil
Heat your grill to medium hot. Brush the peach halves on both sides with the oil. Cook the cut side down first, until charring appears, about 4 minutes, then turn and repeat, cooking the other side.
Grilled Corn on the Cob
• several ears of fresh corn, in the husk
• butter or herbed butter
Some recipes call for removing the silk or hair and peeling back the husks, but this isn’t necessary and can only serve to dry out the corn. There’s also no need to soak the corn when it’s fresh.
Simply heat the grill to about 500 degrees and place the ears, husks, silk and all on the grill. (If you’d like some char on the ears, peel off a few of the outer layers of the husk first).
Close the grill and cook the ears, turning occasionally, until the husks are charred on all sides, about 15 to 20 minutes.
Remove from the grill and let stand 5 minutes, then peel back the husks (use as handles for eating if you like) and serve with butter and salt–yum!
• 2 cups raw squash (any variety), grated
• 1 cup onion, finely chopped
• 2 eggs
• 6 Tbsp flour
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• pinch of baking powder
• 2 Tbsp butter and some oil for cooking
• sour cream, mayonnaise, or other garnish if desired
Wash and grate squash. Chop onion. Whisk eggs in a medium sized bowl, add squash, onions, flour, sugar, salt, black pepper and baking powder. Melt butter and a small pour of oil in a skillet on medium heat. Drop the squash mixture by large spoonfuls onto the skillet. Cook three to five minutes on both sides until brown. Drain briefly on a paper towel and (with or without garnish) enjoy!
• 1 cup blueberries, fresh or frozen
• 1 8oz container plain yogurt or greek yogurt
• 3/4 cup milk
• 2 Tbsp sugar, honey or other sweetener
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground nutmeg
Mix all ingredients in a blender until frothy, and enjoy!
• 1 tray of ice cubes
• 1/4 cup lavender
• 2 cups boiling water
• 3/4 cup sugar
• 8 lemons
• 5 cups cold water or as needed
Place the lavender in a bowl and pour the boiling water over it. Allow to steep for 10 minutes, then, keeping the water, strain out the lavender and discard. Mix the sugar into the lavender water until dissolved, then pour into a 2-quart pitcher with ice.
Squeeze the lemons into the water, then top off with more water (and sugar if needed). Enjoy!
Orange and Basil Saturated Fresh Cherries
• 1 pound fresh sweet cherries, pitted
• 1 tbsp firmly packed orange zest
• 2 tbsp fresh orange juice
• 2 tbsp dark brown sugar
• 1 tbsp chopped fresh basil
• 1/8 tsp kosher salt
• ricotta cheese (the base for the cherry topping)
Cut half the pitted cherries in half, crosswise, then combine with whole, pitted cherries. Add all the remaining ingredients except for the ricotta cheese. Stir to coat, cover and refrigerate for one hour.
Remove cherry mix from refrigerator and let stand 10 minutes. Then spoon over servings of ricotta cheese and enjoy!
Cool Cucumber Sauce
• 1/2 cup sour cream or yogurt
• 1 medium cucumber, peeled and diced
• 1 tsp salt
• 1 tsp Worcestershire sauce
• 1 tsp dried parsley flakes
• 1 tsp dried dill weed
• 1 tsp lemon juice
Combine all ingredients and mix well. Chill and use as a cool topping over seafood or fish.
Preheat oven to 350 degrees
• 2/3 cup sugar, divided
• pinch of salt
• 1&1/4 cup milkWhisk half the sugar and the rest of the above ingredients together until smooth. Add in:• 3 eggs
• 1 tbsp vanillaWhisk again. Pour half the batter into a buttered 2-quart casserole dish or iron skillet. Bake 12 minutes until partially set, then remove from the oven. Arrange over the top:• 3/4 pound (about two handfuls) of fresh cherries. Traditionally the cherries are stemmed but not pitted.Sprinkle the remaining 1/3 cup of sugar over the cherries, then ladle the remaining batter around the cherries and bake again, 40-45 minutes.Cool the custard to warm, then scoop out and enjoy!
Simple Strawberry Salsa
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey (or more if needed)
• 1 pound strawberries, diced (fills about 2 cups)
• 1 tablespoon finely chopped fresh basil
• zest of 1/2 lemon
• salt and pepper to taste
Mix the vinegar and honey, then pour over the diced strawberries and stir in the remaining ingredients. The salsa is even better if you let it marinate for a day or two in the refrigerator
Strawberry Walnut Salad
• 1-2 heads lettuce, depending on need
• 1 pint strawberries, sliced
• 1/2-1 cup Monterey Jack Cheese, shredded
• 1/2 cup chopped toasted walnuts or candied walnuts
• 1 cup vegetable oil
• 1/3 cup sugar or other sweetener
• 1/2 cup red wine vinegar
• 2 cloves garlic, minced
• 1/3 teaspoon paprika
• 1/4 teaspoon pepper
Shake and chill the dressing before pouring over the salad. Enjoy!
• 1 bunch Watercress, tough stems removed
• 2 tablespoons toasted Pine nuts
• zest of 1 Lemon
• 1 clove garlic, chopped
• 3 tablespoons Olive oil
• Sea Salt to taste
• Pulse Watercress, Pine nuts, zest, and garlic in food processor until coarsely chopped.
• Add Olive oil and pulse to combine.
• Season with Salt
Use on your favorite noodles, or as a dip or spread.
• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice
• Preheat an oven to 425 degrees F (220 degrees C)
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving