- 2 1/2 pounds very ripe peaches (about 8 cups)
- 1 1/2 pounds very ripe tomatoes (about 4 cups)
- Tomatoes Regular Grape
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 cup white whole-wheat flour
- 1 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 tablespoon light brown sugar
- 2 tablespoons canola oil or avocado oil
- 1 large egg
- 2 teaspoons vanilla extract
- To prepare filling: Put a large pot of water on to boil. Fill a large bowl with ice water. Cut an X on the bottom of each peach and tomato. Drop them into the boiling water a few at a time and cook until the skin starts to split away from the X, 15 to 30 seconds. Transfer to the ice bath. Peel and cut into 1/2-inch wedges. Combine in a large bowl with 1/4 cup each granulated sugar and brown sugar, lemon zest, lemon juice and 1/4 teaspoon salt. Let stand at room temperature for 1 to 2 hours or cover and refrigerate for up to 1 day, stirring when convenient.
- Strain the accumulated juice into a small saucepan. Boil over medium-high heat until reduced by about half, 8 to 10 minutes. Stir the syrup back into the fruit to combine.
- To prepare crust: Combine flour, cornmeal, baking powder and salt in a medium bowl. Beat butter, granulated sugar, brown sugar and oil in a separate bowl with an electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until incorporated. Reduce the mixer speed to low and slowly add the flour mixture until just combined. Wrap the dough in plastic and refrigerate for at least 30 minutes or up to 2 days.
- To assemble & bake cobbler: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray. Spoon the filling into the prepared dish. Divide the crust into 12 roughly equal portions. Shape each into a 1/2-inch-thick disk. Place on top of the fruit, without overlapping but with very little exposed filling in between.
- Bake the cobbler until the fruit is bubbling and the crust is golden, about 1 hour.
- 1/2 cup golden raisins
- 1/3 cup cider vinegar
- 1/3 cup water
- 2 whole cloves
- 10 cups thinly sliced cabbage (from 1 small head)
- 3 medium carrots, shredded
- 2 cups thinly sliced sugar snap peas (about 6 ounces)
- 1 1/4 teaspoons salt
- 1/2 cup mayonnaise
- 3 tablespoons lemon juice
- 1 tablespoon sugar
- 2 teaspoons black sesame seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon poppy seeds
- To prepare pickled raisins: Combine raisins, vinegar, water and cloves in a small pan. Bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat and let stand until cool.
- To prepare slaw: Combine cabbage, carrots, and snap peas in a very large bowl. Sprinkle with salt, and gently toss to combine.
- Whisk mayonnaise, lemon juice, sugar, sesame seeds, caraway seeds, fennel seeds, and poppy seeds in a small bowl. Pour the dressing over the slaw and mix well. Cover and refrigerate for at least 30 minutes, or up to 1 day.
- Drain the raisins (discard the liquid); add to the slaw and toss. Serve chilled.
- ½ cup roasted beets
- 2 cups strawberries
- 1 cup plain whole milk yogurt
- 2 tablespoons raw honey
- 1 banana
- Trim the tops and tails off the beets, and cut in half. Place on a large sheet of foil.
- Drizzle beets with olive oil, and cover with the remaining foil.
- Bake for one hour at 375. Remove from the oven, and allow to cool.
- In a storage bag, combine beets and ½ cup orange juice. Store marinated beets in the fridge for up to a week.
- Place all ingredients in a blender.
- Blend until smooth. Chill and serve.