Fruit Compote
Yields 6 half-cup servings
Ingredients:
4-5 cups fresh strawberries sliced
1 cup blueberries
1 pineapple, diced, with 1/2 cup of juice
6-8 fresh peaches, sliced
1 tablespoon honey
Directions:
Mix all fruit and honey in a bowl. Allow to chill for at least 6 hours. Adjust sweetness with extra honey or sugar. Gently stir before serving to distribute fruit juices. Serve by itself or over yogurt or ice cream.
Curious about when you can grab your favorite fruit at the market? Wonder no more! Here are peak availability times for fruit in The Natural State.
Summer:
Blackberries, June-July
Blueberries, June-August
Grapes, July-August
Peaches, June-September
Plums, June-July
Raspberries, July-September
Strawberries, May-June
Fall:
Apples, August-October
Muscadines, September-October
Pears, August-October
Pumpkins, September-October
Peach Dessert
Serves 6-8
Ingredients:
1 1/2 cups flour
2 cups plus 2 teaspoons sugar, divided use
1 stick butter, melted
8 ounces cream cheese
8 ounces whipped topping
4 cups sliced peaches
1 1/2 cups hot water
2 tablespoons cornstarch
1 package peach gelatin
Directions:
Preheat oven to 375° F.
Combine flour, 2 teaspoons of sugar and the melted butter. Press into a 9x13 baking dish.
Bake for 20 minutes. Combine cream cheese, whipped topping and 1 cup sugar. Mix and spread over the crust. Top with the peaches. Combine the hot water, 1 cup sugar and cornstarch and cook until thickened. Add the package of peach gelatin. Pour over peaches and allow to chill.
Sautēed Mushrooms
Serves 6-8
Ingredients:
1 pound pink, blue, golden, pearl or black oyster mushrooms
2 tablespoons organic butter
2 cloves garlic, minced
1 cup leeks, sliced
1 medium onion, sliced
4 cups greens such as kale or spinach
1 tablespoon honey
Directions:
In a large skillet, melt the butter and add the mushrooms, taking care not to overcrowd the pan. Sauté mushrooms until they begin giving off their moisture. Add the onion and leeks, cooking until the onions become translucent. Add the garlic and cook for 2-3 minutes longer. Add in the greens and mix thoroughly. Cook until greens are tender. Adjust salt and pepper to taste.
Summer Surprise
Serves 2-4
Ingredients:
2 large tomatoes, diced
1 onion, diced
1 teaspoon salt
1/4 cup sugar
Directions:
Mix all ingredients in a mixing bowl and let chill in the refrigerator overnight.
Blueberry Muffins
Yields 16 Standard Or 6 Jumbo Muffins
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups fresh blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350° F. Line 16 2 1/2-inch (standard) or 6 3 1/2-inch (jumbo) muffin cups with paper bake cups, and set aside. In a medium bowl, combine flour, baking powder and salt. In a separate large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar and beat until well combined. Beat in eggs, milk and vanilla. Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each nearly full. In a small bowl, combine 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter. Bake for 25-30 minutes for standard muffins or 35-40 minutes for jumbo muffins, or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm.
Country Good Baked Squash
Serves 4-6
Ingredients:
2 pounds small yellow squash
1/2 cup finely chopped onions
1/4 cup water
1/4 cup butter plus 2 tablespoons melted, divided use
1/2 cup milk
2 eggs, beaten
1/2 teaspoon, salt
1/4 teaspoon pepper
1 teaspoon parsley
1/2 cup cracker crumbs
Directions:
Preheat oven to 400° F. Cut unpeeled squash into slices, then cook with onions and water until tender, about 10 minutes. Drain the squash mixture and put in a 1 1/2 qt baking dish. Pour 1/4 cup of the butter over squash. Combine milk, eggs, salt, pepper and parsley and pour over all. Combine the 2 tablespoons melted butter with cracker crumbs and sprinkle over the top. Bake for 20 minutes.
Fresh Zucchini Bread
Ingredients:
3 eggs
1 cup oil
2 cups sugar
3 tablespoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup nuts
3 cups grated zucchini
Directions:
Preheat oven to 350° F. In one mixing bowl, combine the eggs, oil, sugar and vanilla. Mix until blended. In a separate bowl, combine the flour, baking soda, salt, cinnamon, baking powder, nuts and zucchini. Finally, mix both bowls together. Fill selected bread pan 2/3 full. Bake for 1 hour. Remove bread from oven and let it rest in the pan for 5 minutes before removing. Remove bread from pan and place on a cooling rack until cooled.
Sweet Spiced Pumpkin Seeds
Yields 2 Cups
Ingredients:
2 cups pumpkin seeds
1 tablespoon extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons light brown sugar
1 teaspoon pumpkin pie spice
Directions:
Preheat oven to 300° f. Spray rimmed baking sheet with nonstick cooking spray. Set aside. In a medium bowl, toss pumpkin seeds with olive oil and maple syrup. In a small dish, mix together brown sugar and pumpkin pie spice; sprinkle mixture over seeds and toss to coat. Spread seeds onto prepared baking sheet. Bake for 20 minutes, stirring halfway through bake time. Allow seeds to cool completely. Store seeds in an airtight container at room temperature.
Fall Bounty Pancakes
Yields 8-12 Pancakes
Ingredients:
1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup milk
2 eggs
1 cup canned or leftover mashed pumpkin, squash or sweet potato
1/4 cup oil
Directions:
Combine dry ingredients in a large bowl. Place remaining ingredients in blender or mixing bowl and combine thoroughly. Fold wet mixture into dry mixture, leaving a few small lumps. Cook pancakes on a hot greased griddle until brown, flipping when bubbles start to form and break on surface. Serve with butter, syrup or jelly.
Queso Blanco With Smoked Poblanos & Goat Cheese
Yields 1 Gallon
Ingredients:
4 poblano peppers
1 cup cherrywood chips, soaked in water
1/4 cup unsalted butter
1 white onion, diced
1 tablespoon minced garlic
1 cup white wine
4 pounds queso blanco, diced
8 ounces goat cheese
1 cup cream cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Salt and pepper, to taste
Directions:
Soak cherrywood chips in water for at least 30 minutes. Heat a charcoal grill to 225° F. Add cherrywood chips and allow them to smoke. Smoke the poblano peppers for 1 1/2 hours, or until slightly charred and soft. Allow peppers to cool, then remove seeds and chop fine. In a large stockpot, melt the butter and sauté the onions and garlic until translucent and slightly caramelized. Deglaze the pot with the white wine. Add the queso blanco and allow to melt, stirring continuously so that the pan does not scorch. Add the crumbled goat cheese, cream cheese and cilantro, continuing to stir until blended. Add the heavy cream and stir. Add the cumin, paprika and chili powder, then adjust the salt and pepper to taste. Warm water can be added to adjust consistency. Serve with warm tortilla chips.
Fresh Butter With Radishes
Serves 6-8
Ingredients:
1-quart mason jar
1/2 quart heavy cream
Pinch of sea salt or flake salt
1 loaf fresh grain bread
1bunch fresh radishes
White balsamic vinegar (optional)
Directions:
Pour heavy cream into the mason jar. Place lid on jar tightly, then shake until butter separates from the buttermilk, about 20 minutes. Slice the fresh bread, then slice the radishes. Spread the fresh butter on the bread, then top with the radishes. Sprinkle with sea salt and serve. For an optional addition, toss the radish leaves with the white balsamic vinegar and place on top.
Winter Garden Paranthas
Yields 4 Paranthas
Ingredients for the dough:
1 1/2 cups flour
1 cup water
3 tablespoons ghee or vegetable oil
For the filling:
1 1/2 cups cubed butternut squash
4 cups mixed winter greens
4 tablespoons cilantro
1 tablespoon dry fenugreek
1 teaspoon ground cumin
1 pinch sea salt
1 tablespoon lemon juice (skip if sorrel is used)
Directions:
In a mixing bowl, combine flour with water until a sticky dough is formed. Knead the dough until smooth and elastic, adding a tablespoon of the ghee or oil as you knead. Let rest. Peel, cube and steam butternut squash until soft, then mash. Boil greens in a pot of salted water, boil until tender. In a mixing bowl, add mashed squash, greens and the lemon juice. Salt to taste. Roll dough into an 8-inch disk, add filling to center. Fold the dough over and cook for 3 minutes until underside is browned. Brush with the remaining ghee or oil and flip to cook for an additional minute. Serve with tzatziki sauce or melted herb butter.
Yields 6 half-cup servings
Ingredients:
4-5 cups fresh strawberries sliced
1 cup blueberries
1 pineapple, diced, with 1/2 cup of juice
6-8 fresh peaches, sliced
1 tablespoon honey
Directions:
Mix all fruit and honey in a bowl. Allow to chill for at least 6 hours. Adjust sweetness with extra honey or sugar. Gently stir before serving to distribute fruit juices. Serve by itself or over yogurt or ice cream.
Curious about when you can grab your favorite fruit at the market? Wonder no more! Here are peak availability times for fruit in The Natural State.
Summer:
Blackberries, June-July
Blueberries, June-August
Grapes, July-August
Peaches, June-September
Plums, June-July
Raspberries, July-September
Strawberries, May-June
Fall:
Apples, August-October
Muscadines, September-October
Pears, August-October
Pumpkins, September-October
Peach Dessert
Serves 6-8
Ingredients:
1 1/2 cups flour
2 cups plus 2 teaspoons sugar, divided use
1 stick butter, melted
8 ounces cream cheese
8 ounces whipped topping
4 cups sliced peaches
1 1/2 cups hot water
2 tablespoons cornstarch
1 package peach gelatin
Directions:
Preheat oven to 375° F.
Combine flour, 2 teaspoons of sugar and the melted butter. Press into a 9x13 baking dish.
Bake for 20 minutes. Combine cream cheese, whipped topping and 1 cup sugar. Mix and spread over the crust. Top with the peaches. Combine the hot water, 1 cup sugar and cornstarch and cook until thickened. Add the package of peach gelatin. Pour over peaches and allow to chill.
Sautēed Mushrooms
Serves 6-8
Ingredients:
1 pound pink, blue, golden, pearl or black oyster mushrooms
2 tablespoons organic butter
2 cloves garlic, minced
1 cup leeks, sliced
1 medium onion, sliced
4 cups greens such as kale or spinach
1 tablespoon honey
Directions:
In a large skillet, melt the butter and add the mushrooms, taking care not to overcrowd the pan. Sauté mushrooms until they begin giving off their moisture. Add the onion and leeks, cooking until the onions become translucent. Add the garlic and cook for 2-3 minutes longer. Add in the greens and mix thoroughly. Cook until greens are tender. Adjust salt and pepper to taste.
Summer Surprise
Serves 2-4
Ingredients:
2 large tomatoes, diced
1 onion, diced
1 teaspoon salt
1/4 cup sugar
Directions:
Mix all ingredients in a mixing bowl and let chill in the refrigerator overnight.
Blueberry Muffins
Yields 16 Standard Or 6 Jumbo Muffins
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups fresh blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350° F. Line 16 2 1/2-inch (standard) or 6 3 1/2-inch (jumbo) muffin cups with paper bake cups, and set aside. In a medium bowl, combine flour, baking powder and salt. In a separate large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar and beat until well combined. Beat in eggs, milk and vanilla. Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each nearly full. In a small bowl, combine 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter. Bake for 25-30 minutes for standard muffins or 35-40 minutes for jumbo muffins, or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm.
Country Good Baked Squash
Serves 4-6
Ingredients:
2 pounds small yellow squash
1/2 cup finely chopped onions
1/4 cup water
1/4 cup butter plus 2 tablespoons melted, divided use
1/2 cup milk
2 eggs, beaten
1/2 teaspoon, salt
1/4 teaspoon pepper
1 teaspoon parsley
1/2 cup cracker crumbs
Directions:
Preheat oven to 400° F. Cut unpeeled squash into slices, then cook with onions and water until tender, about 10 minutes. Drain the squash mixture and put in a 1 1/2 qt baking dish. Pour 1/4 cup of the butter over squash. Combine milk, eggs, salt, pepper and parsley and pour over all. Combine the 2 tablespoons melted butter with cracker crumbs and sprinkle over the top. Bake for 20 minutes.
Fresh Zucchini Bread
Ingredients:
3 eggs
1 cup oil
2 cups sugar
3 tablespoons vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup nuts
3 cups grated zucchini
Directions:
Preheat oven to 350° F. In one mixing bowl, combine the eggs, oil, sugar and vanilla. Mix until blended. In a separate bowl, combine the flour, baking soda, salt, cinnamon, baking powder, nuts and zucchini. Finally, mix both bowls together. Fill selected bread pan 2/3 full. Bake for 1 hour. Remove bread from oven and let it rest in the pan for 5 minutes before removing. Remove bread from pan and place on a cooling rack until cooled.
Sweet Spiced Pumpkin Seeds
Yields 2 Cups
Ingredients:
2 cups pumpkin seeds
1 tablespoon extra-virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons light brown sugar
1 teaspoon pumpkin pie spice
Directions:
Preheat oven to 300° f. Spray rimmed baking sheet with nonstick cooking spray. Set aside. In a medium bowl, toss pumpkin seeds with olive oil and maple syrup. In a small dish, mix together brown sugar and pumpkin pie spice; sprinkle mixture over seeds and toss to coat. Spread seeds onto prepared baking sheet. Bake for 20 minutes, stirring halfway through bake time. Allow seeds to cool completely. Store seeds in an airtight container at room temperature.
Fall Bounty Pancakes
Yields 8-12 Pancakes
Ingredients:
1 1/4 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 cup milk
2 eggs
1 cup canned or leftover mashed pumpkin, squash or sweet potato
1/4 cup oil
Directions:
Combine dry ingredients in a large bowl. Place remaining ingredients in blender or mixing bowl and combine thoroughly. Fold wet mixture into dry mixture, leaving a few small lumps. Cook pancakes on a hot greased griddle until brown, flipping when bubbles start to form and break on surface. Serve with butter, syrup or jelly.
Queso Blanco With Smoked Poblanos & Goat Cheese
Yields 1 Gallon
Ingredients:
4 poblano peppers
1 cup cherrywood chips, soaked in water
1/4 cup unsalted butter
1 white onion, diced
1 tablespoon minced garlic
1 cup white wine
4 pounds queso blanco, diced
8 ounces goat cheese
1 cup cream cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Salt and pepper, to taste
Directions:
Soak cherrywood chips in water for at least 30 minutes. Heat a charcoal grill to 225° F. Add cherrywood chips and allow them to smoke. Smoke the poblano peppers for 1 1/2 hours, or until slightly charred and soft. Allow peppers to cool, then remove seeds and chop fine. In a large stockpot, melt the butter and sauté the onions and garlic until translucent and slightly caramelized. Deglaze the pot with the white wine. Add the queso blanco and allow to melt, stirring continuously so that the pan does not scorch. Add the crumbled goat cheese, cream cheese and cilantro, continuing to stir until blended. Add the heavy cream and stir. Add the cumin, paprika and chili powder, then adjust the salt and pepper to taste. Warm water can be added to adjust consistency. Serve with warm tortilla chips.
Fresh Butter With Radishes
Serves 6-8
Ingredients:
1-quart mason jar
1/2 quart heavy cream
Pinch of sea salt or flake salt
1 loaf fresh grain bread
1bunch fresh radishes
White balsamic vinegar (optional)
Directions:
Pour heavy cream into the mason jar. Place lid on jar tightly, then shake until butter separates from the buttermilk, about 20 minutes. Slice the fresh bread, then slice the radishes. Spread the fresh butter on the bread, then top with the radishes. Sprinkle with sea salt and serve. For an optional addition, toss the radish leaves with the white balsamic vinegar and place on top.
Winter Garden Paranthas
Yields 4 Paranthas
Ingredients for the dough:
1 1/2 cups flour
1 cup water
3 tablespoons ghee or vegetable oil
For the filling:
1 1/2 cups cubed butternut squash
4 cups mixed winter greens
4 tablespoons cilantro
1 tablespoon dry fenugreek
1 teaspoon ground cumin
1 pinch sea salt
1 tablespoon lemon juice (skip if sorrel is used)
Directions:
In a mixing bowl, combine flour with water until a sticky dough is formed. Knead the dough until smooth and elastic, adding a tablespoon of the ghee or oil as you knead. Let rest. Peel, cube and steam butternut squash until soft, then mash. Boil greens in a pot of salted water, boil until tender. In a mixing bowl, add mashed squash, greens and the lemon juice. Salt to taste. Roll dough into an 8-inch disk, add filling to center. Fold the dough over and cook for 3 minutes until underside is browned. Brush with the remaining ghee or oil and flip to cook for an additional minute. Serve with tzatziki sauce or melted herb butter.
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