Recipes

Late summer/early fall is a transitionary time for fruit. We say goodbye to most of our strawberries and cherries and fruits of the like. As we welcome the flavors of early fall, I start to think more about juicy pears and all the wonderful varietals of apples that are appearing on the shelves, the abundance of fresh apricots and the globes of grapes. Putting together cocktails is fun for anyone. Step one – take what you like from the fruit /herb/vegetable department. Step two – figure out what goes best together and how to extract the juices. Step three – add your favorite spirit and drink it. Easy as that. Here is a fun late summer/early fall recipe for you to try.

1 pound baby beets, trimmed of roots and washed clean
5 tablespoons olive oil
Salt and pepper to taste
6 oz local fresh chevre, separated
8 oz baby arugula, separated
½ cup toasted pumpkin seeds, separated
2 tablespoons sherry vinegar

½ cup walnuts
¼ cup sugar
1 tablespoon shallot, chopped
1 teaspoon Dijon mustard
¼ cup white balsamic vinegar
¾ cup olive oil
3 tablespoons toasted poppy seeds
3 heads lola rosa lettuce, trimmed and washed
2 apples, cored, cut into thin wedges and held in acidulated water
Salt and pepper to taste
4 oz local cheddar cheese, grated

1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
3 cups chopped tomatoes (juice reserved)
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste

For the shell:
6 sheet of phyllo  pastry
4 ounce melted butter
4ounce cinnamon sugar

For the filling:
6 cup fresh blueberry
π cup granulated sugar
1 lemon juice
I orange zest
1 tablespoon cinnamon
4 tablespoon corn starch
1 teaspoon salt

For the crumb topping:
1 1/2 cup flour
2/3 butter
12 tablespoon sugar

Squash Blossom Frittata

10 blossoms
1-2 baby squash per persom
4 eggs
¼ C milk
2 green onions
Asiago cheese
Chopped parsley and snipped chives
Salt and pepper to taste