Crust:
2cups flour
1/2cup melted butter
1/4cup cold water
optional sugar to taste
Blend butter and flour with a fork. Sprinkle water over and incorporate until a dough is formed. Separate into two parts and roll each into a ball, cover with plastic wrap and let chill in the refrigerator at least an hour.
This makes two crusts, one for the top and one for the bottom

Filling:
5cups peaches (about 9)
1cup sugar
1/2cup all purpose flour
1/2tsp cinnamon
2Tbs butter
2Tbs sugar

Preheat the oven to 425F.
Mix flour, sugar and cinnamon and set aside.
Peel and chop peaches. Mix in dry ingredients.
Turn peaches into a pastry-lined pan. Dot the top with the butter.
Cover with the second crust, cut slits in the top. Cover edges of crust with tinfoil.
Bake 35-45 minutes total. Remove tinfoil from edges and sprinkle with sugar for the final 15 minutes.

Lots of fruits can be substituted for the peaches:
Use 5 peaches and 2 cups blueberries; decrease cinnamon by half.

1/2c. sugar
1c. coarsely cut strawberries
1c. water

Combine in a saucepan, bring to a boil and let simmer until berries soften and lose their color. Let cool, then strain through a fine sieve or cheesecloth.

Add 2 cups of lemon juice (4 lemons = approx. 1 cup juice)
3-4 cups cool water

1 large eggplant
1tsp cumin seeds or cumin powder
1med. onion thinly sliced
2 cloves garlic
1tsp. ginger powder
1Tbs curry powder
1 tomato diced
1/2c. plain yogurt
1fresh jalepeno, or any hot pepper
1tsp salt
1/4 bunch cilantro

Preheat oven to 450. Place eggplant on a baking sheet & bake 20-30 minutes. Remove from heat & let cool until you can peel and chop.
Heat oil in med. sauce pan over med. heat & mix in onion, garlic. When onion is tender, add in tomato, curry powder, cumin, ginger & cook a few minutes. Stir in yogurt. Add eggplant and pepper. Season with salt. Cover & cook 10 min on high heat. Remove cover, cook 10 more min on low heat. Garnish with cilantro to serve

Yet another way to use the plethora of zucchinis that can flood your kitchen!

1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 tsp salt
2 tsp baking powder
3 Tbs honey
1 egg
1 cup milk
3 Tbs vegetable oil
1/2 cup grated zucchini

Combine the first five ingredients in a bowl and mix well. Whisk together remaining ingredients; stir into dry ingredients. In oiled muffin tin, fill each cup 2/3 full. Bake at 300F for 15-25 minutes. Let cool before serving.

3 Tbs butter
1/4cup onion, finely diced
2 Tbs unbleached, white flour
3/4cup whole milk or half and half
1tsp. sugar
2 cups corn kernels (fresh, lightly boiled – 5 minutes – OR frozen, thawed)
salt and pepper to taste

Melt butter in onion and sautee onion, add in flour. Whisk in milk and sugar; heat until thickened, 3-5 minutes. Add corn, salt, peper. Cook, stirring often, 5-10 minutes.

This is a recipe from Bobby Flay on Food Network.

2 cups all-purpose four
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs sugar
5 Tbs. unsalted butter
1 cup cream or half and half
1 cup blueberries

Preheat the oven to 400F.
Sift together the dry ingredients: flour, baking powder, salt and sugar. Cut in butter using a fork until the butter is evenly dispersed throughout and the mixture looks crumbly. Make a well in the center and pour in the cream. I found the dough to be a bit moist; adding in an extra sprinkle or two of flour helped the dough to be more manageable. Fold everything together. Add berries and carefully fold in, as the dark color will stain the dough.

Create a small ball and roll out onto a floured surface, pressing lightly into a circle about 1.25in. thick. Cut into 8 triangular pieces, as you would a pizza. Place on an ungreased cookie sheet, brush the tops with cream.
Bake for 15-20 minutes until the tops are golden.

These have a nice, mellow flavor and are not overly sweet. They are perfect for a nice jam or honey! Bobby Flay topped them with a lemon glaze; you can see his recipe here

Leafy greens can be preserved in the freezer.
Wash greens and chop as you would were you preparing them for a dish.
Steam collard greens for 3 minutes; all others, steam 2 minutes. Spread out on a baking sheet and chill in the freezer for 3-4 minutes. Remove from baking sheet and separate into freezer bags of the desired serving amount. Be sure all excess air is removed from the bag. Freeze.

3 cups crushed strawberries
5 cups sugar
3/4 cup water
1 (1.75oz) package powdered fruit pectin

Combine strawberries and sugar; let stand 20 minutes, stirring occasionally. Combine water and fruit pectin in a small sauce pan. Bring pectin mixture to a boil; boil 1 minute, stirring constantly. Add pectin mixture to fruit and stir 3 minutes. Immediately spoon preserves into freezer containers, leaving 1/2 inch headspace. Cover with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw preserves. Preserves may be stored in the refrigerator 3 weeks.
Yield: about 6 cups.

This is my mother’s recipe, which she collected from Southern Living Magazine in the May issue of 1982!

This one is easy and superbly delicious, with all the benefits of raw kale (which is otherwise usually unpallatable).

Cut kale into thin strips, as for cole slaw, about 1/2 inch wide. Use however much you deem necessary (I tend to prefer to use Lacianato kale, which is a very dark green, tear drop shaped, flat leaf).
Dress with Toasted Sesame Vinagrette and let marinade for at least an hour.

The raw kale has a bit of spice, but a dash of cayene pepper or chilli powder is also nice.

Makes 6-8 servings

4 large yellow squash
1 ½ teaspoons salt, divided
¼ c butter or margarine, melted and divided
½ c grated Parmesan cheese, divided
1/4 teaspoon pepper
1 small onion, chopped
1 (10 oz) packages frozen chopped spinach, cooked and well drained
l cup sour cream
1 teaspoon red wine vinegar
¼ cup find dry breadcrumbs
1 tablespoon cold butter or margarine, cut up

Combine squash, ½ teaspoon salt and water to cover in a Dutch oven. Bring to a boil and cook 10 minutes or until tender. Cool

Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with w tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, ½ teaspoon salt and pepper

POUR remaining 2 tablespoons melted butter in a large skillet over medium-high heat and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining ½ teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13×9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.

Bake at 350 for 15 minutes or until thoroughly heated.

*I know, I know – spinach and squash at the same time; how seasonal can that be? Any variety of green can be used, so while your summer squashes are going great blazing guns, you’ll also find a variety of nice leafy veg. Try chard, Asian greens such as pak choi or tat soi, or brassicas like kale or collard greens.
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