365 recipes

Cut in half 5 peaches Remove stones and some of the flesh to make the hole bigger, all but one. Cut up that one peach into small pieces. Place the intact halves in a baking dish with the flesh side up. Place the cut up peach & scooped out pieces in a mixing bowl. Crush: 4 almond cookies or other: vanilla, sugar, etc. and add to peach pieces. Then add in: 2 egg yolks 2 T unsweetened cocoa powder 4 T sugar Mix well and divide amongst the peaches in the baking dish. Piling up the mixture in the center of each peach half. Dot each one with butter Bake one hour at 325 degrees. Serve with a touch of cream, whipped cream or vanilla ice cream.

This is sauce is used sparingly so seems lighter than alfredo and bechamel but very similar. Cook 14-16 oz of linguine, fresh if possible and drain. Reserve a little cooking water and stir to keep pasta from sticking if you are waiting for the sauce. Sauté: 2 scallions or 1/2 onion, chopped 2 t unsalted butter 2 t olive oil until softened, stirring occasionally. Add 1 1/2 c peas, thawed if frozen Stir to coat in butter sauce Let them cook about 5 minutes Add 1/2 c heavy cream 6-8 slices Canadian Bacon, cubed (or same amount of ham) Stir and let cook 4-5 minutes Pour over cooked, drained pasta and add a couple of ounces of Parmesan cheese, grated on top. You can also sprinkle some herbs on top. Season with salt and pepper This sauce is barely a coating so it makes it easier to save extra portions. The cream doesn't end up separating like with an Alfredo.

I know.... but its good to have some ways to eat it, especially in season. Steam about 2 c broccoli florets and peeled stems pieces , cut in same size pieces Saute over med. heat: 1 clove garlic, minced 1 t unsalted butter 1 t olive oil When garlic is softened, add: 1 1/2 T lemon juice 2 t capers, drained a few olives, sliced Heat until warm, just a couple of minutes then pour over steamed broccoli and toss. Season with salt and pepper , as needed.

Cut in half 2 pears then scoop out seeds and stem Sprinkle cavity with a bit of sugar salt Fill the cavity with some Feta, crumbled and place a thin slice of Parmesan on top Sprinkle with a bit of olive oil sugar Place in a 350 degree oven for about 10 minutes, until cheese softens (won't look melted) Drizzle with Balsamic vinegar before serving.

This is a light minestrone. Easy, though it needs some simmer time so its not quick. You can easily add in some ham, chicken or Italian tempeh if you want more protein. Sauté olive oil 1 carrot, chopped 1 celery, chopped 2 sprigs of parsley, torn or snipped about 10 minutes on low heat. Stir now and again. Then add 1 zucchini, chopped 2 leeks, chopped 1 can (14.5 oz) tomatoes, chopped Cook for another 10 minutes then add: 1 t dry or 1 T fresh rosemary 1 can (15 oz) cannellini beans, drained and rinsed 4 c vegetable stock or water if you are out Bring all to a boil then add: 1/2 c rice (any kind) simmer for another 15-20 minutes until rice is cooked. Serve with fresh Parmesan and a little drizzle of olive oil.

Side, salad, or garnish on sandwiches Perfect on a hot day or with hot, spicy food. 2 8" cucumbers, sliced very thin (European if possible - less seeds and more flavor) Arrange them in a shallow glass dish and sprinkle with salt. Place another dish on top to press out water over a couple of hours. Drain the cucumbers and dry by patting with a thin tea towel. Place cucumbers in glass jar. Create brine by combining : 1/2 c white vinegar  1/4 c  lemon juice  1 T sugar to taste 1 t of salt 1/4 t white pepper Pour over cucumbers Sprinkle the top with 4 T chopped fresh dill Serve or refrigerate until serving, (which I prefer). Substitute cilantro for a different version.  

This is like a smoothie but an Indian version. So the recipe is from Aarti Party, of course. In a blender, mix: (or if you want one serving, use 1/4 of the ingredients and use the immersion blender) 1/2 c Greek yogurt (2%) 2 c strawberries, fresh or thawed-frozen 2 T sugar 1/4 - 1/2 c water (decide on thickness wanted) 2-3 fresh basil leaves pinch of salt and freshly ground pepper Serve with a garnish of basil leaf in a tall glass.