Recipes

Raspberry-Rhubarb Pie
Rhubarb-Cherry Crunch
Seared Asparagus with Lemon & Parmesan Curls
Spinach with White Wine
Tomato-peach chutney
Tomato tart
Zucchini carrot cake
Zucchini lemon bars
Zucchini muffins
Zucchini relish

Fresh Tomato Tart

½ package (15 oz.) pie crust, refrigerated

2 Cups shredded mozzarella cheese

3 TBL chopped fresh basil

1 ½ TBL olive oil

¼ teaspoon salt

¼ teaspoon fresh ground pepper

3 medium-size ripe tomatoes, cut into ½ slices

Fit one pie crust into a 9inch tart pan according to directions. (Freeze remaining crust for future use.) Trim pastry allowing 1 inch over-hang to double the side crust by folding it back to the tart pan. Press side crust together firrffly. Discard any excess pastry trimmings. Generously prick the bottom and sides of the tart pastry with fork.

Bake in 400 degree oven for 5 minutes.

Sprinkle cheese evenly into partially baked pastry shell and top with 2 TBL of basil. Arrange tomato slices on top, overlapping as needed; brush with olive oil and sprinkle with salt and pepper.

Place tart on baking sheet; place baking sheet on bottom rack of oven.

Bake at 400 degrees for 35-40 minutes. Remove from oven, sprinkle with remaining I TBL of basil. Let stand 5 minutes, cut into wedges.

Tomato-Peach Chutney

15 Tomatoes peeled and chopped

5 peaches peeled, pitted and chopped

5 red apples peeled, cored, diced

4 stalks celery, diced

1 TBL salt

1 ½ cups golden raisins

1 ½ cups distilled vinegar

4 med onions, diced

1 cup pickling spice, wrapped in cheese cloth

Combine the tomatoes, peaches, apples, onions, celery, raisins, vinegar, salt and pickling spice in a large stockpot. Bring to a boil, then reduce heat to low and simmer about 2 hours or until thickened. Store in the refrigerator, or freeze in plastic containers. Makes 8 cups.

Raspberry-Rhubarb Pie

1 pkg. pie cmst mix

24 ounces raspberries

1 2/3 cups + 2 tsp sugar

3 tbs minced crystallized ginger

1 egg, slightly beaten

1 tsp ground cinnamon

1 1/4fresh rhubarb, ffimmed and cut into I" pieces

1/3 cup cornstarch

2 tsp grated lemon zest

Preheat oven to 375 degrees. Prepare mix according to direction for 2 crust pie, adding 1/2 tsp cinnamon. Form two discs. Between 2 sheets plastic wrap, roll one disc into 11" circle. Fit into 9" pie pan.

Combine raspberries, rhubarb, sugar (1 2/3 cup), cornstarch, ginger, zest, and remaining cinnamon. Spoon into pie shell.

Between 2 sheets plastic wrap roll remaining dough into 11" circle. Using a 1 1/4 " cookie cutter cut out 5 shapes. Place dough over filling; seal, tim and flute edge. Brush crust with egg. Arrange cutouts over crust: brush with egg. Sprinkle with remaining sugar. Bake on hot baking sheet 1 hour 10 minutes or until golden; cool on rack.

Rhubarb-Cherry Crunch

1 cup granulated Sugar

3 tablespoons cornstarch

1 cup water

1 21 -ounce can cherry pie filling

1/2teaspoon almond extract

1 cup all purpose flour

1 cup rolled oats

1 cup brown sugar

1/4 teaspoon salt

1/2 cup butter

4 cups chopped rhubarb

1/4 cup chopped nuts

Ice cream or whipped topping

In a medium saucepan, stir together sugar and cornstarch. Stir in water. Cook and stir 'til thick and bubbly; cook and stir for 1 more min. Stir in cherry pie filling and almond extract. Set aside.



In a large bowl mix flour, oats, brown sugar and salt. Cut in butter 'til mixture resembles coarse crumbs. Press 2 cups of the mix onto the bottom of a greased 13x9x2" baking dish Spoon the rhubarb evenly over crust. Spread with cherry mixture. Combine remaining crumbs and nuts; sprinkle over top.

Bake at 350 degree oven 40 minutes. Serve warm with ice cream or whip topping

Seared Asparazus with Lemon & Parmesan Curls



1/4teaspoon grated lemon zest

1 teaspoon fresh lemon juice

2 1/2tablespoon extra-virgin olive oil

1 lb. asparagus, peeled and cut in half

1 clove garlic peeled and smashed

1 large shallot, cut into 1/4 " disks

pinch dried red chile flakes

kosher salt and fresh ground black pepper

1/4cup water, more if needed

10 shavings Parmigiano Reggiano



Combine the lemon zest, lemon juice, and 1/2 tablespoon of the olive oil in a small bowl. Set aside.

Turn on the exhaust fan, and heat a heavy pan over high heat for 2 min. When the pan is hot, pour in the remaining 2 Thl olive oil. A few seconds later add the asparagus, garlic, shallot, and chile flakes. Season well with salt and pepper. Cook shaking the pan often, until the asparagus begins to brown and starts to shrivel slightly, 3-4 minutes. Reduce the heat to medium low carefully add the water (it will steam), and cover the pan wit the lid ajar. Cook until the asparagus is just tender, 3 -4 minutes. (if the water evaporates before the asparagus is done, add more one Tbl at a time). Drizzle the lemon mixture over the asparagus. Season with salt and pepper to taste. Transfer the asparagus to a small seving dish and top with the Parmesan Curls. Serve immediately.

Spinach with White Wine

1 Tbl olive oil

1 Tbl unsalted butter

3 scallions, chopped

1/2 cup dry white wine

1 teaspoon sugar

1/2 cup chicken broth

1/3 cup frozen peas

1/4cup kosher salt

1/8 teaspoon ground pepper

1 teaspoon lemon juice

12 cups spinach, washed and dried well

Heat the oil and butter in large skillet over med. Heat.

Add the scallions and sugar, cook until lightly golden, about 5 minutes. Add the wine and cook until all the liquid is absorbed, 2-3 minutes. Add the chicken broth, peas, salt, pepper, lemon juice and spinach. Cook until wilted and heated through.

Zucchini Muffins

1 1/3 cups sugar

3 eggs

½ cup vegetable oil

½ cup orange juice

1 tsp. almond extract

1 ½ cups all purpose flour

2 tsp. ground cinnamon

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

½ tsp. ground cloves

1 ½ cups shredded zucchini

Heat oven to 350 degrees F. In a mixing bowl, beat sugar, eggs, oil, orange juice and almond extract until smooth. In a. separate bowl, combine flour, cinnamon, baking powder, baking soda, soft and cloves. Add to the egg mixture. Mix well. Stir in zucchini. Fill greased muffin cups two-thirds full with batter. Sake for 20 to 25 minutes or until browned.

Zucchini Relish

10 cups chopped zucchini

4 cups chopped onions

3 green bell peppers, seeded

2 red bell peppers, seeded

5 tsp. salt

5 cups sugar

2¼ cups apple cider
vinegar

2 tsp. cornstarch

2 tsp. celery seed

1 tsp. ground mustard

1 tsp. ground tumeric

Grind the zucchini, onions and bell peppers. Sprinkle mixture with salt and let stand overnight. Rinse and drain. In a large pot, combine vegetable mixture with remaining ingredients. Bring to a boil. Reduce heat. Simmer, uncovered, for 30 minutes. Seal relish in hot jars.

Zucchini lemon bars

3 eggs

2 cups unsifted flour

1¼ cup sugar

2 teaspoons baking soda

1 cup vegetable oil

1 teaspoon salt

2 teaspoons lemon zest

¼ teaspoon baking powder

1 ¾ cup zucchini, finely shredded, unpeeled (3 medium)

1 cup walnuts, chopped


Combine eggs, sugar, oil, lemon juice, and zest. Beat by hand until well blended. Add the zucchini and mix well. Sift flour baking soda, salt, and baking powder together and stir into zucchini mixture. Fold in nuts.
Pre-heat oven to 350. Pour mixture into greased 9 by 13 inch pan. Bake for 45-50 minutes. Cool. Frost with cream cheese frosting. (Recipe below)

Zucchini carrot cake

2 eggs

1 tsp. Cinnamon

1 cup sugar

½ tsp. salt

2/3 cup oil

1 teaspoon vanilla

1 ¼ cups flour

1 cup grated zucchini

1 tsp. baking powder

1 cup grated carrots

1 tsp. baking soda

½ cup chopped nuts

Beat eggs until frothy. Gradually beat in oil. Add dry ingredients. Beat at high speed 4 minutes. Stir in carrots, zucchini and nuts. Put in your favorite cake pan(or cookie sheet to make into bars). Bake at 350 for about 30-35 minutes. Cool. Frost with cream cheese frosting.

CREAM CHEESE FROSTING

3 ounces cream cheese, softened

3 Tablespoons butter

1 teaspoon vanilla

2 cups powdered sugar

Combine all ingredients. Beat until smooth enough for spreading.