Peach Cobbler Photo by Mick Telkamp

Cast Iron Peach Cobbler

Avatar for AdminAdmin

This recipe, courtesy of HGTV, is the perfect way to celebrate National Peach Month.

Photo by Mick Telkamp

Ingredients

  • 6 cups sliced peaches
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 1 cup flour
  • 1/3 cup sugar
  • Pinch salt
  • 2 teaspoons baking powder
  • 6 tablespoons chilled butter, cut into pieces
  • 1/2 cup milk

 

Ingredients

  • Place peaches, cinnamon, 1/2 cup sugar and 1 tablespoon of flour together in a large bowl and transfer to an 8” or 10” cast iron skillet already warmed on a burner set to medium heat.
  • Cook at medium heat until juices begin to bubble, then remove from heat.
  • Combine 1 cup of flour, 1/3 cup sugar, salt, and baking powder in a bowl.
  • Cut in butter until it resembles coarse meal.
  • Add milk and stir just until the dough comes together.
  • Spoon dough in lumps over peaches.
  • Bake in a 375-degree oven for 40 minutes or until golden brown.

Spicy Flank Steak Tacos with Watermelon Salsa

Avatar for AdminAdmin

Spicy Flank Steak Tacos with Watermelon Salsa

A delicious dish of complex tastes that combines the best of spices and sweetness into one place.

  • Total time: 40 minutes
  • 5/8 teaspoon divided kosher salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground white pepper
  • 8 green onions, roots trimmed
  • 1 (1-pound) flank steak, trimmed and halved lengthwise
  • 2 cups finely chopped fresh watermelon
  • 2 tablespoons fresh lime juice
  • 2 teaspoons olive oil
  • 2 tablespoons chopped fresh mint
  • 1 serrano chile, seeded and chopped
  • 8 (6-inch) corn tortillas
  • 2 ounces feta cheese, crumbled (1/2 cup)

 

Step 1: Preheat grill to medium heat

Step 2: Combine red pepper, black pepper, white pepper, and ½ teaspoon of salt into a small bowl. Score steak into a diamond pattern on both sides, approx ¼ inch deep. Lightly coat steak with cooking spray. Sprinkle steak evenly with the pepper mixture. 

Step 3: Place steak on a grill rack coated with cooking spray. Grill 4 minutes on each side (or until desired level of doneness). Let stand for 5 minutes; cut steak across the grain into thin slices.

Step 4: Place green onions on grill rack coated in cooking spray. Grill for 3 minutes (or until slightly charred).

Step 5: Combine watermelon, olive oil, chile, mint juice, and ⅛ teaspoon of salt in a medium bowl

Step 6: Place tortillas on grill rack coated with cooking spray. Grill 1 minute on each side (or until lightly charred). Arrange onions down the center of the tortilla. Divide feta cheese, salsa, and steak evenly.

Papaya Avocado Salad

Avatar for AdminAdmin

Photo & Recipe Courtesy Studioist

Yield: 1 large salad

Ingredients

For Dressing:

  • 2 scallions, chopped
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup granulated sugar, additional to taste
  • 2 tbsp papaya seeds
  • 2 tsp salt
  • 1/2 tsp dry mustard

For Salad:

  • 1 head of Green Leaf lettuce, washed, dried and chopped
  • 8 oz fresh baby spinach, washed, dried and chopped
  • 1 ripe papaya, peeled, halved and seeds removed
  • 2 large avocados, peeled, pitted and sliced
  • 1/2 large red onion, chopped

Directions

  • Blend all dressing ingredients until papaya seeds become fine ground.
  • Store dressing in the fridge until ready to toss and serve.
  • Combine salad ingredients in a large bowl.
  • Gently toss with dressing (amount to taste) and serve immediately.

 

Fruit Salad with Citrus-Basil Syrup Recipe

Avatar for AdminAdmin

Recipe By Southern Living

 

Summer is just around the corner and fresh fruits are ready to be harvested! Time to get out the cookbook and dice up some healthy meals to enjoy with friends and family for any occasion. Packed with E.Armata’s fresh, healthy produce, this Fruit Salad with Citrus-Basil Syrup Recipe welcomes all palates. Total cook and prep time is 45 minutes and serves 6.

 

Ingredients

  • 1 cup of water
  • ½ cup of sugar
  • ¼ cup of firmly pressed fresh basil leaves
  • 1 tablespoon of orange zest
  • 1 tablespoon of lemon zest
  • ½ pounds of peaches, peeled and sliced
  • ½ pounds of plums, sliced
  • 1 pound of apricots, sliced
  • 2 tablespoons of chopped fresh basil

 

Instructions

Step 1

Bring water and sugar to a boil over medium heat.

Step 2

Remove from heat and stir in ¼ cup of firmly packed basil leaves, orange zest, and lemon zest. Let stand for 20 minutes.

Step 3

Combine plums, peaches, and apricots in a bowl. Pour the sugar mixture through a fine-meshed wire strainer into a bowl, and dispose of the solid pieces.

Step 4

Stir ¼ to ½ cup syrup and 2 tablespoons of fresh chopped basil into the fruit. Combine and you’re finished! A yummy, healthy, and fresh snack for the whole family to enjoy!

Eggs in a Garden Breakfast Tart

Avatar for AdminAdmin

With the Spring Season in full bloom, so too is the local produce that makes for fresh and healthy meals! Easter is a perfect time to stock up on fruits and vegetables to make a holiday-themed healthy meal for yourself or your family. Full of healthy produce, this Eggs In A Garden Breakfast Tart recipe is sure to please even picky palettes. Total cook and prep time is 15 minutes and serves 8.

Ingredients

  • 2 (17.3-oz) pkg. frozen puff pastry sheets, thawed
  • 6 fresh jumbo asparagus, trimmed
  • 1 large carrot
  • 1 teaspoon kosher salt, divided
  • 8 large eggs
  • ½ teaspoon black pepper, divided
  • 3 cups loosely packed spring mix greens
  • 1 radish, thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh lemon juice (from 1 lemon)

Instructions

Step 1

Preheat oven to 400°F. Lightly coat a jelly roll pan with cooking spray. Lay 2 puff pastry sheets end to end in prepared pan; cut off any excess dough. Press seam of 2 sheets together with moistened fingers. Repeat procedure, layering remaining 2 puff pastry sheets on top of first 2 sheets.

Step 2

Using a vegetable peeler, peel asparagus and carrot lengthwise into strips. Reserve and set aside 1 cup of carrot strips. Using a 3-inch round cutter, lightly press 8 circles into puff pastry sheets. (Do not press all the way through the dough.) Spread asparagus and remaining carrot strips around the 8 circles; gently press vegetables into the dough. Sprinkle vegetables evenly with 1/4 teaspoon of the salt. Bake in preheated oven 15 minutes. Remove from oven, and cool on a wire rack 5 minutes.

Step 3

Using 3-inch round cutter, cut 8 circles from pastry, cutting all the way through to the pan. Remove pastry circles; discard or reserve for another use. Carefully break 1 egg into each hole. Sprinkle eggs evenly with 1/4 teaspoon each of the salt and pepper. Bake at 400°F until egg whites are set and yolks are still runny about 12 minutes. Remove from oven, and cool on rack 10 minutes.

Step 4

Place greens, radish, oil, lemon juice, reserved carrot strips, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl; gently toss to combine. Arrange mixture around eggs. Cut pastry into 8 pieces, and serve immediately.

Raw Berry Tart With Coconut Cream

Avatar for AdminAdmin

Chef Angèle Ferreux-Maeght’s nutty tart does not require an oven and is made with almond flour and hazelnuts. The entire dish can be prepared a day in advance.

Recipe Courtesy ANGÈLE FERREUX-MAEGHT

Photo Courtesy Joanna Van Mulder

Ingredients

  • 3/4 pound Medjool dates
  • 2 cups hazelnuts (1/2 pound)
  • 1/4 cup almond flour
  • Gray sea salt
  • 1/2 cup coconut oil, melted and cooled
  • 1 1/2 cups (12 ounces) unsweetened coconut cream
  • 2 tablespoons agar akes
  • 1/4 cup confectioners’ sugar, plus more for dusting
  • 12 ounces blackberries and/or raspberries
  • Microbasil (optional), for garnish

Directions

Step 1 – In a medium bowl, cover the dates with water and let soak for 2 hours; drain. Pit the dates.

Step 2 – Line a baking sheet with parchment paper. In a food processor, pulse the hazelnuts until coarsely chopped. Add the dates, almond our, a pinch of salt and 6 tablespoons of the coconut oil and pulse until the dough just comes together. Turn the dough out onto the prepared baking sheet. Top with a sheet of parchment paper and press the dough into a 10-inch round, about 1/4 inch thick. Freeze the crust until rm, at least 1 hour.

Step 3 – Meanwhile, in a medium saucepan, bring the coconut cream and agar to a simmer, whisking to dissolve the agar. Remove from the heat and whisk in the 1/4 cup of confectioners’ sugar and the remaining 2 tablespoons of coconut oil. Scrape into a large bowl, cover and refrigerate until chilled and rm, at least 1 hour.

Step 4 – Carefully transfer the tart shell to a platter and peel off the top sheet of parchment paper. Using a hand mixer, beat the coconut cream mixture at high speed until smooth and fluffy, about 5 minutes. Spread it all over the tart shell, leaving a 1/4-inch border, and top with the berries. Loosely cover the tart and refrigerate for 30 minutes. Dust with confectioners’ sugar and garnish with microbasil, if desired. Serve cold.

Make Ahead –The tart can be refrigerated overnight.