In our gardens and farmers markets, fresh seasonal fruits and vegetables are now available. We have waited all year to grasp the fresh flavours that cannot be replicated at any other time.
Outside my door I have fresh peas, right out of the pod, a juicy tomato right off the vine or the sweet taste of a raspberry.
At the markets, peaches are arriving. The list of fresh food opportunities goes on and it is a great time to incorporate these offerings into our menus.
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Tomato Topped Cheese Dip
- A great appetizer that can be prepared ahead of time. A way to enjoy fresh tomato other than just eating fresh on their own, which is still a tasty delight.
- 1 can chickpeas (garbanzo beans), drained 19 fl oz./540 mL
- 1 1/2 c. finely shredded cheese of your choice, divided 375 mL
- 125 g Philadelphia brick cream cheese, softened 125 g
- 1/2 c. sour cream 125 mL
- 1/4 tsp. cayenne pepper 1 mL
- 2 green onions, chopped 2
- 1/2 c. chopped tomato 125 mL
- Preheat oven to 350F (180 C)
- Place chickpeas and one cup/250 mL of the cheese, cream cheese, sour cream and ground red pepper in blender or food processor container. Blend until smooth. Stir in green onions. Spread into a nine-inch pie plate.
- Bake 20 minutes or until light golden brown. Top with remaining 1/2 c./125 mL cheese and fresh tomato. Serve with crackers.
- Makes 16 servings. Source: Kraft Canada.
- Note: Prepare as directed except for baking. If backing, cover and refrigerate overnight. When ready to serve, bake, uncovered, 25 minutes.
New Potatoes in Dill Cream Sauce
- We wait to have new potatoes each year. It is always fun to steal from under the plant just to get a taste. And the fresh dill is the perfect finish for this side. I love to serve a green salad and pickled beets with these potatoes.
- new potatoes
- 2 tbsp. butter 30 mL
- 1 onion, chopped 1
- 2 tbsp. flour 30 mL
- 1/2 c. cream 125 mL
- fresh chopped dill
- salt & pepper
- Add the potatoes to a pot of boiling water and cook until fork-tender, about 10 to 15 minutes. Drain and set aside.
- While the potatoes are cooking, sauté the butter and onion in a saucepan. Add in the flour and cream and stir until it thickens over medium heat. Reduce the heat to low and add in the chopped dill. Pour over fresh cooked potatoes.
- Makes 4 servings.
Oven-baked chicken
- This chicken dish is a great accompaniment to the fresh potatoes.
- 1 tbsp. brown sugar 15 mL
- 1 1/2 tsp. paprika 7 mL
- 1 tsp. dried oregano, (or thyme, parsley, rosemary) 5 mL
- 1 tsp. salt 5 mL
- 1/2 tsp. garlic powder 2 mL
- 1/2 tsp. onion powder 2 mL
- 1/4 tsp. black pepper, to taste 1 mL
- 1 tsp. chili powder, (or 1/2 tsp. cayenne pepper for more heat) 5 mL
- 4 large chicken breasts 4
- 1 tbsp. olive oil 15 mL
- Preheat oven to 425 F/ 220 C.
- Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch/ two centimetres at the thickest part.
- Combine sugar, paprika, oregano, salt, powders, pepper and chili.
- Line a baking pan with parchment/baking paper. Place the chicken on the pan, drizzle with oil and rub the chicken with the seasoning.
- Bake chicken in preheated oven for 16 to 18 minutes, or until internal temperature is 165 F (75 C) using a meat thermometer. The chicken will be golden.
- Remove pan from oven, transfer chicken to serving plates and let rest for five minutes before serving.
- Makes four servings. Source: www.cafedelights.com
- Note: you can grill the chicken if desired. Grill for seven to eight minutes per side until the internal temperature reads 165 F (75 C).
Summertime peach pudding
- There is nothing like the aroma and taste of warm peaches.
- 6 peaches, peeled, cored and sliced (about 5 cups) 6
- 1/2 c. granulated sugar 125 mL
- 1/4 tsp. salt 1 mL
- For the batter:
- 6 tbsp. butter 90 mL
- 1 c. all-purpose flour 250 mL
- 1 c. granulated sugar 250 mL
- 2 tsp. baking powder10 mL
- 1/4 tsp. salt 1 mL
- 3/4 c. milk 175 mL
- ground cinnamon
- Add the sliced peaches, sugar and salt to a saucepan and stir to combine.
- Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.
- Preheat the oven to 350 F/180 F. Slice the butter into pieces and add to a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl, mix the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan over the melted butter and smooth it into an even layer.
- Spoon the peaches and juice over the batter. Sprinkle cinnamon generously over the top.
- Bake for about 38 to 40 minutes.
- Serve warm, with a scoop of ice cream, if desired.
- Makes nine servings. Adapted from www.tastesbetterfromsctratch.com
How to peel fresh peaches
- I remember watching my mom and grandma do this in an enamel bowl. Warm peaches could be sliced and served with ice cream.
- Carefully lower two to three peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds, then remove them to an ice-water bath. The ice-water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that it should slide off with your hands.
- If you have soft or leftover fresh peaches, simply peel and slice, then soak in a water bath with a few squeezes of lemon juice for about five minutes. Bring out of the water and carefully place in a freezer bag or freezer-safe container and place in the freezer for later use.
Lemon sauce
- This is an elegant sauce for an angel food or white cake. I love to make it to serve with fresh berries like raspberries. Blueberries are a close second, or fruit of your choice that adds to the delicate lemon flavour.
- 1 prepared angel food cake 1
- 2 pkgs. (113g) each lemon pie filling (not instant pudding) 2
- 4 c. whipped cream 1 L
- 2 c. strawberries, fresh if available, or thawed 500 mL
- Prepare the pie filling according to the package, but use only 1 1/4 cups (300 mL) water per package. Cover pie filling and let cool to room temperature. Add whipped cream to lemon mixture. Stir until combined. Serve over prepared angel food cake. Top with fruit.
Fruit pizza
- Another delicious dessert to highlight our summer fruits.
- Crust:
- 1/2 c. butter 125 mL
- 1/4 c. icing sugar 60 mL
- 1 c. flour 250 mL
- Filling:
- 8 oz. cream cheese, softened 250 g
- 1/3 c. white sugar 75 mL
- 1 tsp. vanilla 5 mL
- Topping:
- 4 c. prepared fruit of your choice. (I like strawberries, blueberries, aspberries, cherries, pitted, kiwi) 1 L
- Glaze:
- 2 tbsp. corn starch 30 mL
- 1 c. orange or pineapple juice 250 mL
- 1/2 c. sugar 125 mL
- 1 tsp. lemon juice 5 mL
- Preheat oven to 350 F (180 C).
- Mix the butter, icing sugar and flour together and press onto an ungreased pizza pan. Bake for eight to 10 minutes. Let cool.
- Then mix the cheese, sugar and vanilla and spread onto the cooled crust. Spread the prepared fruit over the filling. Then in a small saucepan, combine the cornstarch, juices and sugar, heat on medium until thick and pour over fruit. Chill.
- Note: for all leftover fresh berries, wash, dry and place in freezer bags or a freezer-safe container and pop in the freezer for later use. No processing needed. Kiwis do not freeze well, however.
