Heirloom Tomato and Watermelon Salad

watermelon heirloom tomato wholeNothing says summer like watermelon and heirloom tomatoes, those oddly-shaped multicolored orbs, bursting with flavor. Cut them up and you have a veritable painting on your plate. Mix with sweet watermelon and sprinkle a little salt, maybe a few drops of extra virgin olive oil on the tomatoes. Simple. That’s it!

watermelon heirloom tomato salad

Caprese Fruit Salad

Caprese Fruit Salad

This is a delicious summer fruit salad masquerading as a caprese salad.

I got the idea when I visited the SF Giants Baseball Stadium (AT &T Park) Organic Garden with our CHEFS students. After the garden tour, they gave each of us a delicious strawberry wrapped in a basil leaf.

Cut summer fruit: Strawberries, stone fruit such as plums, apricots and /or peaches. Mix in ciliegine, little balls of fresh mozzarella. Tear basil leaves and sprinkle over the fruit and mozzarella. Drizzle a little olive oil over the fruit and cheese.

caprese fruit appetizers

Make caprese salad appetizers by threading a piece of fruit, basil and half a ciliegine on a toothpick. Drizzle with extra virgin olive oil. I mixed in a bit of blood orange infused olive oil with the regular oil.

 

Persimmon bread

???????????????????????????????We have a Hachiya persimmon tree. These persimmons are oval shaped, and can only be eaten when very soft, unlike their flat-bottomed Fuyu cousins which I eat hard.

???????????????????????????????When you cut them open, they can look either jewel-like or very sexy, (depending on what kind of mind you have.)

???????????????????????????????I based this recipe on my banana bread, and used a couple of ripe bananas for sweetness. I add spices, brown sugar, and a tad of maple syrup. to complement the taste of the persimmon.

Ingredients

1/3 cup 1% milk

1 tsp lemon juice

2 eggs

1/2 cup brown sugar

2 soft bananas (3/4 cup mashed)

2 very soft Hachiya persimmons

1 tsp vanilla extract

2 Tb canola oil

1 Tb pure maple syrup

1 ½ cup unbleached white flour

½ teaspoon baking soda

2 tsp baking powder

1/4 teaspoon salt

½ cup finely ground whole wheat flour

¼ cup ground flax seed

1 tsp cinnamon

1/2 tsp ginger

¼ tsp nutmeg

1/8 tsp cloves

½ cup walnut or pecan pieces

Directions

Preheat oven to 350º F.

Add lemon juice to milk. Let it sit while you are mixing the other ingredients. The milk should curdle, resembling buttermilk. (You can skip this step and use buttermilk instead if you prefer).

Sift white flour, baking soda, salt, spices, and baking powder into a medium bowl. Stir in whole wheat flour and flax seed.  Stir well to combine ingredients.

Whip eggs in mixer until well combined. Add sugar and whip on high speed for 2-3 minutes until creamy.

Add bananas and persimmons to mixer and mix well, then whip on high. Add the maple syrup, oil and vanilla. Whip for another minute.

With mixer on low, add half the milk and half the flour mixture, and then repeat. Mix only until ingredients are almost combined. Add nuts and mix slowly until they are just combined.

Spray an 8″ x 8″ pan or Bundt pan with non-stick spray. Pour in batter.

Place on the middle shelf of preheated 350º oven. Bake for 1 hr 15 min minutes, until a knife inserted in the center comes out dry. Dust with powdered sugar mixed with a few shakes of cinnamon.

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Steel-cut oats oatmeal with apples and nuts

???????????????????????????????This fiber-rich, creamy and crunchy oatmeal will stick to your ribs on these cold winter mornings when you need something to warm you up and keep you going.

I used the quick-cooking steel cut oats from Trader Joe’s. They cook in only 8 minutes. Nuts add crunch and protein, and apples and/ or raisins add sweetness and fiber. This recipe serves 2, but you can double or triple it to store some for those weekday mornings when you need a quick warm-up before work. It’s all-natural, so much better than those instant oatmeal packets.

Serves 2

1 1/2 cups water

a few shakes salt

1/2 cup quick-cooking steel cut oats

2 Tb ground flax seed

1 tsp ground cinnamon

1 apple (I used a honey crisp apple)

1/4 cup raisins

1/2 cup walnut pieces

1/2 cup sliced almonds

1/4 cup milk

1 Tb cream (optional)

pure maple syrup or brown sugar (optional)

Peel and chop the apple into bite-size pieces. Bring water to a boil. Add salt, oatmeal. flax seed, cinnamon, apple and raisins. Lower heat and cover pot, and cook for 7 minutes, stirring occasionally. Turn off heat and stir in nuts and milk for one minute. Pour into bowls and add a tablespoon of cream for a treat. If you desire added sweetness, add maple syrup or brown sugar to taste.

Peachy Pie

sliceLate summertime brings fresh peaches, the sweet juice dripping down my chin. And of course peach pie. Make your own pie crust, topping with either a full crust or a fancy lattice. You can also top with a crumb crust.
Compared to commercial pies and most recipes, I use very little sugar, letting the natural sweetness of the peaches bring out their flavor. I also don’t peel the peaches, since the peel brings a pretty red color to the pie.

cut pie

Preheat oven to 425’ Move oven rack to lowest level.

Use 6 soft medium or 5 large peaches =2 ½ lb peaches= 5 cups sliced peaches. Slice peaches ¼ inch thick on skin side and place in a large bowl.

Sprinkle over peaches:

¼ cup brown sugar

2 Tb white sugar

3 ½ Tb quick cooking tapioca

2 Tb lemon juice

¼ teaspoon almond extract

a couple of shakes of  nutmeg

a few shakes salt.

Stir gently with a large spoon. Let peaches stand 15 minutes, and stir occasionally.

???????????????????????????????Pour into bottom crust and top with 2 Tb butter cut into small pieces.

Cover with upper crust or lattice and crimp together tightly. Cut steam vents in top if using solid upper crust. Brush with a bit of milk and sprinkle about a spoonful of raw sugar evenly on top.

Immediately place on lowest rack of preheated oven. Bake for 30 minutes.

Line a jelly roll pan or baking sheet with foil. This will make clean up much easier. Slip it under the pie and lower oven to 350’.  Bake 30 -35 minutes more until thick juices bubble up through the vents and the top crust is browned. If outer crust begins to burn, cover it with a foil pie protector. If the top gets too brown before its time, tent with a sheet of foil.

If you can stand to wait until the pie cools, the juices will solidify and it will be easier to serve, but that never seems to happen in my house.

DSC02992

Peach Smoothie

???????????????????????????????Summertime means peaches, juicy and sweet. I bought a couple that were not as perfect. I popped them in the blender along with a speckled banana,  a scoop of plain non-fat yogurt and a glass of orange juice. Gave it a whirl and poured out this delicious smoothie!

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American Flag Salad

??????????????????????????????? Perfect for the Fourth of July, don’t you think?

Cut red bell pepper into 7 strips

Peel jicama and cut into rounds, then square them and cut into 7 strips. Cut one of the strips into little chunks for the stars

Wash blueberries.

Trim 4 red bell pepper strips and 3 jicama strips to fit around the star square.

Assemble the flag: Start with the red bell pepper, alternate with the jicama, so that the last stripe is red (13 altogether).

Put the blueberries in the square and sprinkle in jicama stars