Peach Crisp

I've said it before, and I'll say it again: I love summer produce.

Peaches are overflowing at the farmers markets, so I picked up a some beauties and decided to make a peach crisp.

Preheat oven to 375 degrees.

Ingredients:
4-5 large fresh peaches
1 tsp cinnamon
1/2 tsp nutmeg
1 cup sugar
3/4 cup flour
1/2 cup butter (one stick) not softened!

Slice up the peaches (I always use yellow, though, I'm sure the white peaches would be great too).
Spread them all out on the bottom of a 9" X 9" glass pan, or a similar dimension pan.

In bowl, combine the flour, sugar, nutmeg and cinnamon.  Mix 'em all up.
You could add a dash of salt if you want to as well.

Cut up the butter into small pieces; you should be able to handle it quite well since the butter is cold.  Add the cut up butter to the bowl, work it in a little bit, and ensure everything is mixed up evenly.

Crumble the mixture over the top of the peaches and scatter it all around.

Put in the oven for 45 minutes.

When you take it out, let it sit and set for a few minutes before serving.  Goes excellently with vanilla ice cream, or my personal favorite, fresh whipped cream.

I will say that it's best the first day you make it.  There is no way around it getting a bit soggy as it sits in the refrigerator.  If reheating leftovers the next day, I usually put it in the oven under the broiler for 5-10 mins so it can crisp back up, but watch out for the "crisp" burning.

Summer Lunch

Summer lunches are my favorites because I love having fresh fruits and veggies on my plate, especially summer berries. 

 

Today I had a herb roasted turkey sandwich on whole grain seeded bread with lettuce, tomatoes, and avocado.  There is no need for any spreads when avocado slices are added to your sandwich.  It's a great tasty alternative, and avocado is packed with the "good fats".

Now is a good time to pick up some heirloom tomatoes, blueberries, and raspberries from your local farmers market.  Hurry up!

Pan-fried Artichokes

12 baby artichokes for $2.99 at Whole Foods

Mix up 1 egg, milk, parmesan cheese, flour, salt, pepper, and fresh pressed garlic

Wash artichokes

Peel back the layers until the flesh is softer and yellow-green

 

Cut the tips off and the bottom stems

Slice the artichokes into 3's or 4's depending on size

Heat up a skillet with canola oil while you finish prepping the artichokes

Dunk the artichoke slice in the egg-flour mixture to cover both sides

Place it into the hot skillet (med-high heat)

Flip them over after a couple minutes to cook the other side too

Both sides should be golden brown

Take 'em out of the skillet and place on paper towels

I usually have about 2 - 3 batches to cook from the 12 baby artichokes

Best if served fresh and warm, but they can be refrigerated and served cold too

Weekend Brekkie

Sunday Breakfast

Everything here was purchased at the Union Square Farmers Market last Saturday (except the avocado).

- Freshly sliced sunflower whole wheat bread
- Vine ripe pesticide-free tomato
- Cage free scrambled eggs (1 yolk : 2 whites) with fresh Cremini mushrooms, avocado, ricotta, and basil
- Flying Pigs Farm apple sage sausage

I love waking up to a delicious hearty breakfast on Sunday mornings.
Grazie to my Mister!

4th of July Sunset

Hope everyone had a great 4th of July!

The sunset in New York was just as gorgeous as the fireworks.