Beet, Grapefruit, Peach Salad with Fig Balsamic Vinegar and Smoked Salmon sandwich with Pea Shoots

Ingredients for salad:

• 3 red beets, about 1/2 lb. total
• 2 tsp. olive oil for roasting the beets
• 2 grapefruits
• 2 firm, ripe peaches, peeled,
•   pitted and sliced
• 1 tsp.Fig balsamic vinegar
• 2 tbs. olive oil
• 1/2 tsp. salt 
• 1/4 tsp. freshly ground pepper
• small leaves of fresh mint
• sprouts for garnish  

Ingredients for sandwich:

• 1    split and toasted multigrain roll
• 2    tablespoons light cream cheese
• 2    slices smoked salmon (2 oz.)
• ½    ounce Pea Shoots

Directions for salad:
Preheat an oven to 350°F.
If the beet greens are still attached, cut them off, leaving 1/2 inch of the stems attached. Place the beets in a single layer in a shallow baking dish. Drizzle with the olive oil and turn to coat. Roast, turning the beets occasionally, until tender when pierced with a fork, about 1 1/4 hours. When the beets are cool enough to handle, remove the skins with your fingers. Cut each beet into slices.



Cut a thick slice off the top and bottom of each grapefruit. Stand the grapefruit upright and, following the contour of the fruit, carefully slice downward to remove the peel, pith and membrane. Holding the grapefruit over a bowl, cut along each section of the membrane, letting each freed section drop into the bowl.



On a platter, alternate slices of beets, grapefruits and peaches. Drizzle the olive oil and fig balsamic vinegar over all , and then sprinkle with the salt and pepper.
Garnish with the mint and garnish. Serve immediately.



For the sandwich:
Spread the cream cheese and top with a slice of smoked salmon on each multigrain roll half. Arrange the Pea Shoots attractively on top of the salmon.

Creamy Roasted Eggplant Soup and Tomato, Cheese Muffins

Ingredients for Roasted Eggplant Soup:

•  2 eggplants, halved lengthwise
•  2 small onions, halved
•  2 carrots, halved
•  2 parsnips, halved
•  4 cloves garlic, peeled
•  2 tablespoons vegetable oil
•  1 tablespoon chopped fresh thyme
•  4 cups chicken or vegetable broth
•  1/8 tsp. ground coriander
•  1/2 cup heavy cream
•  crumbled Gorgonzola cheese
•  salt and pepper to taste

Ingredients for Tomato and Cheese Muffins:

• 6 Tbs. (3/4 stick) unsalted butter, melted
• 4 small green onions, including 1 inch of the
•   tender green portion, finely chopped
• 1 1/2 cups all-purpose flour
• 1 cup garbanzo flour
• 3 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 cups milk
• 2 eggs
• 3 oz. shredded cheese ( I used Gouda cheese)
• 2 plum tomatoes, diced

Directions for Roasted Eggplant Soup:

Preheat oven to 400 degrees F (200 degrees C). Place carrots, parsnips, eggplant, onion and garlic on a baking sheet and brush with oil.
Roast in preheated oven until very tender and brown in spots,35-45 minutes.
Scoop out eggplant pulp and discard skin. Cut carrots and parsnips into chunks. Place vegetables in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 30 minutes.



Puree in batches in a food processor or blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with coriander, salt and pepper. Ladle into bowls and sprinkle with goat cheese and chopped fresh thyme.



Directions for Tomato and Cheese Muffins:
Preheat an oven to 400°F. Grease 10 standard muffin cups with butter or butter-flavored nonstick cooking spray.
In a bowl, stir together the all-purpose and garbanzo flours, baking powder and salt.
In another bowl, whisk together the milk, melted butter and eggs until blended. Make a well in the center of the flour mixture, then pour in the milk mixture and the butter mixture. Stir just until evenly moistened, using no more than 15 to 20 strokes. The batter will be thick and lumpy.



Spoon the batter into the prepared muffin cups, filling each half full. Place 1 or 2 tomato chunks and chopped green onions on top and gently press into the batter. Cover the green onions and tomato with batter until level with the rim of the cup. Place grated cheese in the center of each filled cup.
Bake until the muffins are golden, dry and springy to the touch, 18 to 22 minutes. Do not over bake. To check the muffins, carefully lift a muffin from the pan; the sides should be browned. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.

Seasonally simple garden Tomatoes with Basil

This recipe is so simple and so beautiful! Have a delicious summer!



Ingredients:

•  fresh, sweet tomatoes
•  olive oil
•  lemon juice
•  fresh basil
•  sea or kosher salt
•  fresh cracked black pepper

Direction:
Slice tomatoes and drizzle with olive oil, lemon juce, salt and pepper. Slice or tear fresh basil leaves on top.



Enjoy!

Peach Cobbler with Swiss Meringue Brûlée

This homey cobbler is the perfect summer dessert, especially when topped with a scoop of fresh meringues.

Ingredients for the Filling:

• 2 1/2 lb.(6 to 7 medium) firm but ripe peaches, peeled and cut into wedges
• 1/4 cup sugar
• 1 Tbs. cornstarch
• 1 Tbs. fresh lemon juice
• Pinch salt

Ingredients for Biscuit Topping:

• 1 cup all-purpose flour
• 1/3 cup sugar
• 3/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 5 Tbs. cold unsalted butter, cut
• into 1/4-inch pieces
• 1/3 cup plain whole milk yogurt

Ingredients for Meringues:

• 4 egg whites
• 1 cup sugar

Directions for the Cobbler:
Preheat an oven to 425°F.
Peel, pit and slice the peaches.
In a bowl, toss together the peaches, lemon juice, salt, sugar and cornstarch. Spread in the prepared baking dish, place the dish on a baking sheet, and bake for 15 minutes.
To make the biscuits, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Scatter the butter over the flour mixture and cut in with a pastry blender until the dough resembles coarse cornmeal with chunks of butter the size of peas. Add the yogurt and stir and toss with a fork just until the ingredients come together.



When the filling has baked for 15 minutes, remove it from the oven. Drop the dough onto the filling in 6 heaping, evenly spaced spoonfuls. Return to the oven and bake until the peach juices are bubbling, the topping is golden brown and a toothpick inserted into the topping comes out clean, 15-20 minutes more.
Transfer to a wire rack and let cool for at least 30 minutes.



Directions for Meringues:
In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.




Place a spoonful of the meringue on top of each biscuit. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Serve immediately.