Readers’ recipes
If you don’t have a garden-or if you did and it fizzled-you can still enjoy fresh produce from one of several farmers markets in the area. As produce ripens, more varieties are available each week. If your favorites aren’t at the market yet, they will be soon. Below are a few recipes that use fresh fruits and vegetables available in our area. They’re from Recipes Remembered, a publication of the Star Journal.
If you have some favorite recipes of your own that you’d like to share with our readers on starjournalnow.com, simply email them to [email protected], attention: Timi Eckes.
Blackberry cobbler
Mix together:
11/2 c. flour
2 tsp. baking powder
1 tsp. salt
Cream:
1 c. sugar
1/4 c. shortening or butter
Add dry mixture to creamed mixture. Add 1 cup milk; mix and beat thoroughly. Pour into 21/2-quart baking dish. Cover with 21/2 cups blackberries.
Mix:
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Sprinkle over tops of berries. Dot with butter. Pour 2 cups boiling water over top. Bake at 375o for 45 minutes, uncovered. Serve warm with vanilla ice cream or lightly sweetened whipped cream.
Michelle Riopel
Tomatoes & mozzarella with balsamic vinaigrette
1 (8-oz.) pkg. fresh mozzarella cheese, sliced 1/4 inch thick
1/3 c. extra-virgin olive oil
3 T. white balsamic vinegar
2 T. finely snipped fresh lemon balm, divided
1 tsp. sugar
3/4 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. finely minced garlic
2 lg. red tomatoes (about 1 lb.)
2 lg. yellow tomatoes (about 1 lb.)
3 T. basil chiffonade
Arrange mozzarella slices in a single layer in a shallow dish. Whisk together olive oil, vinegar, 1 tablespoon of lemon balm, sugar, salt, mustard and garlic; drizzle 1/4 cup over cheese, turning slices to coat evenly. Refrigerate remaining vinaigrette and cheese, covered, several hours. To serve: Slice tomatoes 1/4 inch thick; arrange in a shallow 9×11-inch serving dish, alternating red and yellow tomatoes and mozzarella. Drizzle with reserved vinaigrette; sprinkle with remaining lemon balm and basil chiffonade. To prevent darkening, slice the basil just before serving. Serves 6 to 8.
Roger and Ellen Smith
Swiss chard and penne soup
2 lg. garlic cloves
1 med. red onion
1 bunch Swiss chard, or 10 oz.
3 T. olive oil
6 c. chicken stock or bouillon
3 c. water or less
1 c. penne, mostaccioli or other tubular pasta
2 c. canned cannellini or any lg. white bean, drained
1/4 tsp. fennel seed
Dash of cayenne pepper
Salt and freshly ground pepper
Parmesan cheese (opt.)
Chop onion, garlic and Swiss chard stems, reserving chard leaves. Heat oil in heavy 4-quart saucepan over medium heat. Add chopped vegetables and cook until soft, stirring occasionally, about 15 minutes. Add stock and water and bring to a boil. Mix in pasta and cook 5 minutes. Roll up chard leaves and slice thin. Add to saucepan. Mix in beans, fennel, cayenne, salt and pepper. Bring to a boil and cook until pasta is tender, about 3 minutes. Adjust seasoning. Serve hot, passing Parmesan cheese separately. Makes 6 servings.
Meredith Perazzini
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