Fresh Peach and Prosciutto Caprese Salad with Micro Greens and Orange Champagne Dressing


Peaches are finally in season! Here is my fresh peach twist on the classic caprese salad. You really ought to give it a try! ~Amy

Peaches are finally in season! Here is my fresh peach twist on the classic caprese salad. You really ought to give it a try!
~Amy

Fresh Peach and Prosciutto Caprese Salad with Micro Greens and Orange Champagne Dressing

2 large peaches, sliced into 1/8inch rounds
10-12 pieces fresh mozzarella, 1/4 inch thick
1/8 pound prosciutto
Micro greens
Orange champagne vinegar
Olive oil
Fresh cracked pepper and sea salt

To assemble:

Place a handful of micro greens on individual salad plates. Top with prosciutto, and then layer slices alternating, peaches and cheese, ending with peaches on top. Drizzle with a little olive oil and orange vinegar and salt and pepper to taste.

Makes 4 servings

Recipe by Amy Richardson

Garden Fresh Courgette, Lemon and Goat Cheese Tart with Artichoke Pesto


This is a delightfully light and savory tart. Filled with garden squash, creamy French goat cheese and artichokes. Perfect for a late summer picnic! ~Amy

This is a delightfully light and savory tart. Filled with garden squash, creamy French goat cheese and artichokes. Perfect for a late summer picnic!
~Amy

Garden Fresh Courgette, Lemon and Goat Cheese Tart with Artichoke Pesto

Heat oven to 350 degrees

I unbaked pastry crust
4 eggs, lightly beaten
3/4 cup half and half
1/2 cup milk
1/4 cup sour cream
1/4 tsp freshly snipped oregano
1/4 tsp salt
1/8 tsp pepper
Zest of 1 lemon
2 tbsp. Artichoke Pesto; Cucina & Amore

6 oz. French goat cheese, such as Montrachet, crumbled
1 small zucchini, thinly sliced
1 yellow crook neck squash, thinly sliced

Line 9 inch pie plate, or 11 inch tart pan with pastry crust.
Bake for 4 minutes, remove from oven and set aside.
Lower oven temperature to 325

In a medium size mixing bowl, whisk together, eggs, sour cream and pesto. Whisk in half and half, milk, oregano, lemon zest, salt and pepper. Add cheese. Mix well.
Pour about half of the mixture into the crust; sprinkle the squash evenly over the top. Pour in remaining liquid.

Bake for about 50 minutes or until a knife inserted comes out clean and top is lightly browned.

Make 6-8 servings

Recipe by Amy Richardson

Berry, Cherry, Fresh Basil and Rhubarb Crisp with Brown Sugar Whipped Cream


This is an easy shortcut to a old fashioned favorite. With the help of E.D. Smith fruit preserves, and Ina Garten's fantastic crumb topping, you can't miss! ~Amy

This is an easy shortcut to a old fashioned favorite. With the help of E.D. Smith fruit preserves, and Ina Garten’s fantastic crumb topping, you can’t miss!
~Amy

Preheat oven to 350
Butter a large oval baking dish or individual ramekins, set aside

1 40 oz. jar ED Smith Cherry, Raspberry, and Rhubarb Preserves
3 cups assorted berries, fresh or frozen
2/3 cup sugar
2 tbsp. flour
1-2 large Basil leaves, snipped

In a medium sized bowl, toss together fruit, flour and sugar. Stir in the preserves and snipped Basil, pour into prepared dish. Set aside.

Ina Garten’s Apple Crisp Topping:

1 1/2 cup flour
1 cup oatmeal
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp coarse salt

1 cup butter, chilled and cut into small pieces

In a medium sized mixing bowl, stir together the dry ingredients, using a pastry blender, cut in butter to make a nice even crumb. Pour an even amount over the top of the berry mixture, and bake for 45-55 minutes, or until golden brown and bubbling.

Serve with Brown Sugar Whipped Cream

1 cup heavy whipping cream
3 tbsp. brown sugar
1/2 tsp vanilla

Dissolve brown sugar in chilled whip cream.
Refrigerate until ready to whip.
Just before serving, place cream in medium sized bowl.
Add vanilla, and whip until don’t peaks form.

Makes 2 cups

Recipe by Amy Richardson

Blackberry Lavender and Lemon Mint Spritzers


The unique flavor of lavender lightly enhances this drink. Paired with blackberries, it makes it a Northwest favorite. ~Amy

The unique flavor of lavender lightly enhances this drink. Paired with blackberries, it makes it a Northwest favorite.
~Amy

Dry Lavender Soda
Blackberry juice, chilled
Crushed ice
Fresh lemon mint, or spearmint

To layer:
Fill glass with crushed ice. Pour blackberry juice over crushed ice, filling about 2/3 full. Add lavender soda, and garnish with lemon mint.

Recipe by Amy Richardson

Chilled Mango Melon Gazpacho with Chili Lime Spice


This is a delicious and refreshing twist on a classic. Using the wonderful flavors of summer with a hint of spice!  ~Amy

This is a delicious and refreshing twist on a classic. Using the wonderful flavors of summer with a hint of spice!
~Amy

2 cups cantaloupe, finely diced
2 cups watermelon, finely diced
2 cups honeydew, finely diced
2 cups mango orange juice
2 cups passion fruit juice
1/2 cup vanilla bean Greek Style yogurt

Fresh mint
chile lime fruit spice ( available at Mexican markets )

In a glass serving bowl, place diced fruit. Set aside.
Whisk or blend fruit juices and yogurt. Pour over fruit and chill.
Serve with fresh mint and chile spice.

Makes 4-6 servings

Recipe by Amy Richardson

Shaved Apple, Bleu Cheese, and Candied Pecan Chicken Burger, with a Champagne Citrus Vinaigrette Dressing


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Burgers:
1- 1/2 pounds ground chicken
2 crisp red apples, like Envy, shaved
2 crisp Granny Smith apples, shaved
Bleu cheese, thinly sliced or crumbled
Field greens
Glazed Pecans
4-6 challah, brioche or kaiser rolls, split in half, buttered and lightly toasted
Olive oil
Salt
Fresh cracked pepper

Champagne Citrus Vinaigrette Dressing
3 tbsp Mayonnaise
4 tsp fresh orange juice
2 tsp fresh lemon juice
1 1/2 tsp champagne vinegar
Olive oil

Zest of 1/2 a lemon
Salt
Fresh cracked pepper

In a small bowl, whisk together mayonnaise, orange and lemon juice, and vinegar. Stir in lemon zest, add salt and pepper taste. Stir in extra olive oil to reach desired consistency.

Divide ground chicken into equal portions, brush with olive oil and season. Heat grill and cook patties thoroughly.

To assemble:
Place desired amount of greens on the bottom half of roll. Drizzle with dressing, top with cooked chicken, Bleu cheese, shaved apples, and glazed pecans. Cover with top of roll.

Makes 4-6 serving

Recipe by Amy Richardson