From Eating Well....we had both shishito peppers and roasted corn from our garden (I turned DH on to shishitos, our new fav pepper, especially grilled, and boy do those plants produce!), a perfectly ripe mango, and everything else to pull this together for dinner. Om nom nom.

Roasted Corn, Black Bean & Mango Salad

http://www.eatingwell.com/recipes/corn_bean_mango_salad.html
From EatingWell: Summer 2004, The EatingWell Diabetes Cookbook (2005)

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

8 servings, generous 1/2 cup each : Active Time: 45 minutes : Total Time: 45 minutes
Ingredients

2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels, (from 3 ears)
1 large ripe mango, (about 1 pound), peeled and diced
1 15-ounce or 19-ounce can black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce, (see Ingredient Note), drained and chopped
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin and salt.

[Note from Jessica: I waved Penzey's powdered chipotle over the bowl and left out the garlic step]

This recipe came from www.simplyrecipes.com blog. It must be good, even the DH liked it and went back for seconds!

Baked Shrimp in Tomato Feta Sauce
Ingredients

1 Tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of diced tomatoes
1/4 cup minced fresh parsley
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
Pinch of salt, more to taste
Pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Method

1 Preheat oven to 425 degrees F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

I made Nigella Lawson's Watermelon, Feta and Black Olive Salad. The idea of sweet and salty together really appealed to me. I didn't use the parsley and mint since I didn't have it on hand. I ate two bowls of it so I think it's a keeper recipe!

Here is a link that might be useful: Watermelon, Feta and Black Olive Salad

Saw this on a blog - don't remember which. It was delicious! I used store bought pesto though.

Pesto Tuna Salad with Sun-Dried Tomatoes

Servings: about 4 cups of tuna salad

Ingredients

For the basil pesto:

1 cup fresh basil leaves, packed
3 garlic cloves
2 tablespoons pine nuts
1/4 cup extra-virgin olive oil
1/4 cup Parmesan cheese, grated
Salt and pepper, to taste

For the tuna salad:

Two 5-ounce cans of Albacore tuna, drained
One 6.5-ounce jar of sun-dried tomatoes in oil, drained and chopped
1/4 cup Parmesan cheese, grated
1/4 cup Basil Pesto (see above)
2 tablespoons mayonnaise
Salt and pepper, to taste

We are inundated with cauliflower and kale, and we dug a few new yellow potatoes for this. I tossed a handful of chopped snow peas in at the last minute and served w/ basmati rice. It was excellent. DH said it's the best thing he's had in a long time. hmmmmm.....

Cauliflower Curry

2 onions finely chopped
oil
1 centimeter ginger grated (I used more)
2 tablespoon curry paste (I used 1 Tbsp. Panang curry paste)
400 gram coconut milk
400 gram chopped tomatoes (I used 2 c. or so chopped fresh tomatoes)
1 head cauliflower, broken into pieces
2 potatoes, peeled and cut into chunks
1 lemon, juiced
200 gram spinach (I used baby kale)

Fry the onions in a little oil until they start to soften, add the ginger and curry paste and fry until fragrant. Add the coconut milk, tomatoes, cauliflower and potatoes and bring to a simmer.

Cook for 20-30 minutes or until the potato is cooked, then season with salt. Stir in the lemon juice and spinach and leave for 2 minutes with a lid on, but off the heat. Season and serve with naan bread and basmati rice.

Here is a link that might be useful: Cauliflower Curry

Opps, I posted this in the bing cherry thread I started, but it belongs here. The sorbet tastes like the inside of a really good truffle! I'll be making this again!

BITTERSWEET CHOCOLATE-CHERRY SORBET WITH FRESH CHERRY COMPOTE

Sorbet:
3/4 cup red cherry jam (i.e., Bonne Maman) Publix has preserves, not jam, so that's what I used)
1/2 cup Dutch process cocoa
1/4 cup sugar
1/8 teaspoon salt
2 cups water
COMPOTE:
1/4 cup sugar
1 lb. fresh Bing or tart cherries, pitted and halved.

To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight. (I chilled it for 5 hr.)

Stir sorbet mixture with a whisk (of course, that darn whisk again!!!!). Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer safe container; cover and freeze 1 hr. or until firm.

To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hr. Serve compote with sorbet. Yield: 7 servings (of course it does!).

I made a Dutch apple walnut loaf from the 1881 Coffee Cafe in Twin Lakes, Calif. It was published in the Los Angeles Times this spring. It's a great fruit bread, & freezes well.

1881 Coffee Cafe's Dutch apple walnut loaf
Servings: 8 to 10
Note: Adapted from 1881 Coffee Cafe in Bridgeport, Calif. This recipe requires a 9-by-5-by-3-inch loaf dish.

Topping

1/4 cup sugar
1/4 cup flour
2 teaspoons cinnamon
1/4 cup (1/2 stick) cold butter, cut into 1/2 inch pieces

In a medium bowl, whisk together the sugar, flour and cinnamon. Cut in the cold butter until the mixture becomes crumbly. Set aside.

Loaf and assembly

1/2 cup (1 stick) butter softened
1 cup sugar
2 eggs
2 cups (8.5 ounces) flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled and diced apples
1/2 cup chopped walnuts
Prepared topping

1. Heat the oven to 350 degrees. Grease a 9-by-5-by-3-inch baking dish. Line the base of the dish with parchment paper, then grease the top of the parchment paper.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating well until fully incorporated. Beat in the buttermilk and vanilla.

3. In a medium bowl, whisk together the flour, baking soda and salt. With the mixer running, slowly beat in the dry ingredients just until fully combined. Stir in the diced apples and chopped walnuts by hand.

4. Pour the batter into the prepared dish, then sprinkle over the topping.

5. Place the dish in the oven and bake until puffed and a toothpick inserted comes out clean, about 55 minutes to an hour. Cool the dish on a rack for 15 minutes, then unmold and cool completely before slicing.

Here is a link that might be useful: 1881 Coffee Cafe Dutch apple walnut loaf

I also made these pork chops. I was surprised at HOW FLAVORFUL they are. Easy to make, not high calorie, & all ingregients on hand. I bought TJoe's 3/4-inch chops & was careful to cook them only as long as the recipe says. Really good.

Sage Pork Chops
2 � 4 servings

4 (6 ounces each) boneless pork loin chops
Coarse salt
Freshly ground pepper
1 tablespoon(s) olive oil
1 tablespoon(s) butter
1 medium shallot or 2-3 green onions, minced
1 teaspoon(s) chopped fresh sage or 1/4 teaspoon dried sage
1/4 teaspoon(s) dried thyme leaves
1/2 cup(s) dry white wine

1. Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.

2. Make sauce: Add shallot/onions to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.
From Martha Stewart Living

The garden is producing lots of veggies right now. Here's a good basic vegetable soup. This is from www.simplyrecipes.com. She got it from Wolgang Puck's website. I found it makes much more than 6 servings.

Vegetable Soup with Sweet Basil

Note from Wolfgang Puck: His mother only uses water, because her vegetables are peak-of-the-season, just-picked, and therefore full of flavor, but you can use stock if you like. Pistou, the puree of tomatoes, basil, garlic, and olive oil in this recipe, is a traditional French condiment that adds a burst of flavor just before serving.
Ingredients

2 small leeks, white part only
1 large potato, peeled
1 small onion
2 stalks celery
1 medium zucchini
12 green beans
2 medium carrots, peeled
6 tablespoons olive oil
3 tablespoons water
2 quarts chicken stock (or 2 qts water, 4 bouillion cubes, a pinch of thyme, and 1/2 bay leaf OR you can use vegetable broth for a vegetarian option)*
4 to 6 ripe tomatoes, peeled and seeded
4 medium garlic cloves
30 fresh basil leaves, washed and dried
Salt
1/2 teaspoon freshly ground black pepper
A few drops of Tabasco sauce

Method

Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4 inch diced cubes.

In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saut� over medium-low heat until all the water evaporates. Do not brown the vegetables.

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.

Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons of olive oil. Pulse until pureed.

Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt, pepper, and a few dashes of Tabasco. Serve the soup hot or cold from a tureen or in individual bowls.

Serves 6.

Gazpacho

Mostly from our garden

2 lbs tomatoes, peeled
1 humongous cucumber, peeled/deseeded
6 shishito peppers, deseeded
1 small red onion
handful chopped Italian parsley
1/4 cup olive oil
S&P

Chop up in the FP, monitoring so that it doesn't turn to mush. I was missing a good dollop of sour cream.

Jessy, I make that Roasted Corn, Black Bean and Mango Salad all the time. It's addicting, isn't it?

I'd be remiss if I didn't mention Lars' Hummus recipe here! It is a thousand times better than any store bought! And it was a hit on the canoe trip last weekend!
Thanks again, Lars!

Linda

Fire and Ice Tomatoes

Quarter 6 ripe, large tomatoes
Slice 1 green pepper into strips
Slice 1 onion into rings
Mix together in a bowl and set aside.
In a saucepan, mix together the following:

3/4 cup vinegar
1 1/2 tsp celery salt
1/2 tsp mustard seed
1/2 tsp salt
4 1/2 tsp sugar
1/8 tsp red pepper
1/8 tsp black pepper
1/4 cup cold water

Bring to a boil for one minute. Pour immediately over the tomato mixture. Chill in the refrigerator before serving. This will keep for several days.

Its not exactly a new recipe, but great for a summer salad.

Jan

Made this dish a few nights ago and we both , plus BIL, just loved it. I'll be making again for sure.

Linguine with Pancetta and Basil

1 TBSP EVOO
1/2 cup chopped pancetta
1/4 cup chopped shallot or onion
1/2 cup white wine
2 cups Alfredo Sauce *
1 cup chopped basil
pepper, salt
Grated Parmesan
linguine

Bring a pot of salted water to the boil.

Heat oil in a saute pan over medium heat. Add pancetta and cook until fairly crisp. Add shallots, cook until softened, add wine and reduce.

Add linguine to boiling water. Cook until al dente. Add Alfredo sauce to pancetta mixture and stir until hot. Add chopped basil and toss with cooked pasta.

Add more cream if necessary to ensure creamy sauce.

Sprinkle with salt, pepper. Serve with Parmesan.

* I made my own Alfredo using a roux of flour and butter, added cream, thickened and added a generous amount of Parmesan and a dash of nutmeg.

I felt like using the slow-cooker today and a new recipe.
We talked about Moroccan Chicken on another thread, and this was the meal I chose to make.
It was very good! The raisins and apricots added sweetness and depth.

I used 2 boneless, skinless chicken breasts halves, and cut the ingredients in half.

Slow-Cooker Moroccan Chicken

2 large onions, halved and thinly sliced
2 cups sliced carrots, 4 medium
3 lb chicken pieces, skin removed
1/2 tsp salt
1/2 cup raisins
1/2 cup dried apricots, coarsely snipped
14-oz can chicken broth
1/4 cup tomato paste
2 tbsp flour
2 tbsp lemon juice
1 1/2 tsp cumin
1 1/2 tsp ginger
1 tsp cinnamon
2 cloves garlic, minced
3/4 tsp pepper
2 cups hot couscous
toasted pine nuts for garnish

In a 5 to 6-quart slow cooker, combine onions and carrots. Add chicken, sprinkle with salt. Add raisins and apricots.

In a medium bowl whisk chicken broth, tomato paste, flour, lemon juice, cumin, ginger, cinnamon, garlic and pepper. Pour over chicken.

Cook on Low 6 1/2-7 hours or on High 3 1/2-4 hours. Serve in shallow bowls with couscous. Sprinkle with pine nuts.

I don't think I've ever posted to this thread, but my schedule has eased a little and I can actually try some new recipes.

I'm on a quinoa kick, and picked up black quinoa while on vacation. Tried this tonight and it was delish:

Black Quinoa Salad with Grilled Vegetables, Basil, Feta and Pine Nuts

serves 6-8 as a side dish; use organic vegetables whenever possible

Salad Ingredients:

*1 large zucchini
*1 large eggplant
*1 cup raw quinoa, cooked to equal approximately 4 cups cooked quinoa, and then cooled
*1 1/2 cups chopped fresh basil
*approximately 1/2 cup crumbled feta cheese (I like French feta made with sheepâÂÂs milk)
*1/4 cup pine nuts, toasted for a minute or so in a hot skillet

Dressing Ingredients:

*1/4 cup extra virgin olive oil
*2 tablespoons fresh lemon juice
*1 tablespoon balsamic vinegar
*1 teaspoon garlic, peeled and minced
*1/2 teaspoon dijon mustard
*1/2 teaspoon organic sugar or honey

Preparation:

1. Preheat your grill. Sliced the eggplant and zucchini and toss with olive oil, salt and pepper. Place in grill basket over high heat and grill until tender. Remove and allow to cool before chopping into bite-sized pieces. (Or roast vegetables in the oven)

2. Combine the chopped grilled vegetables with the cooked quinoa and the basil in a large bowl. Add most of the crumbled feta cheese. Mix well.

3. Whisk the dressing ingredients together in a small bowl and then pour over the salad. Mix well and adjust seasonings, if necessary.

4. Garnish with the toasted pine nuts and the rest of the feta. You can sprinkle a little more basil on top too, if desired.

Here is a link that might be useful: Black Quinoa with Grilled Vegetables, Basil and Feta

I made Texas Peach Cobbler from Cooking Light today with some of those delicious peaches I picked up over the weekend. Flavor was okay, but the middle was gloppy and the outer edges were overdone. The "cobbler" part of this recipe was extremely dense, where I would prefer a lighter, biscuit-like component.

This recipe is going in the circular file....

Linda

Gourd Friends welcome! I haven't seen you posting before - glad to have you join us and I will be making your fire and ice tomatoes later today. Sounds great and I have a ton of tomatoes looking for a new twist.

Sue - where did you find black quinoa? That salad sounds fantastic, I suppose I can sub white, but the black would be really pretty I think.

I also made Moroccan Chicken - this is a recipe I have had for a while, but never made until a few days ago - it is excellent the way it is written, no changes at all on my part.

Moroccan Spiced Grilled Chicken Breasts Recipe
Ingredients
1/2 cup plain yogurt
1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts

Method
1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours. (Love this step! I made it before work and it was ready to grill when I got home)

2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.

Serves 4.

You know that broccoli and raisin salad you always see at potlucks and buffet restaurants? I've eaten a lot of them, but have never made one. I'm inundated with broccoli and cauliflower. I started with a recipe online, and wound up with this. Recipe called for raw vegies, plain vinegar, and sitting overnight. I only had an hour, so I blanched first. DH says this was "to die for". He never says "to die for". lol.

Broccoli Cauliflower Salad

6 slices bacon, diced, cooked crisp and drained
2 c. broccoli, cut into bite size pieces
1/2 head cauliflower, cut into bite size pieces
1/4 cup chopped onion ( I used sweet onion)
1/2 cup golden raisins
2 tablespoons white balsamic vinegar
1 tablespoon sugar (to taste)
1/2 cup or so mayonnaise
1/2 cup sunflower seeds

Blanch broccoli and cauliflower for a minute or so. Cool in cold water and drain. Mix with rest of ingredients. Let sit at least an hour.

I posted this separately but should have posted it here, so I will lol! It is not a traditional tian, as islay corbel pointed out, but it was delicious.

I was listening to the Splendid Table over the weekend (must have been a re-run). Here is a recipe for the bounty of zuchs that keep walking in my back door. It took some time, but man is it good. I cooked the arborio rice in chicken stock, with a bit of butter, as if I was making risotto...I used more breadcrumbs than called for - a function of the baking dish - and I mixed some grated parm cheese in with the breadcrumbs. My only deviations...It was even better reheated the next day.

Zucchini Tian

2010, Martha Rose Schulman.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: Serves 6

From the July 31, 2010 show.

"This is a classic Provencal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further."

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
2 to 3 large garlic cloves, to taste, minced
2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
1/2 cup Arborio rice, cooked
2 eggs
3 ounces Gruyere cheese, grated (3/4 cup)
1/4 cup breadcrumbs (fresh or dry)

Instructions

1. Preheat the oven to 375F. Oil a 2-quart gratin dish.

2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat.

3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

------------------------------------------------------

My prep time was about twice what she says, but it's worth the effort. I think if the rice were already cooked, leftover from something else, then her prep time might work.

seagrass

This is my first time participating. I've lurked and learned since 08.

From the March 2010 issue of Food & Wine magazine. My Doctor has great magazines in his waiting room!

Raspberry & Fig Cake

Prep time 20 mins
Total 1 hr 40 mins

Dry bread crumbs, for dusting
1 1/2 cups granulated sugar
3 large eggs
1 stick unsalted butter, melted
finely grated zest of 3 limes
1 1/2 cups of all-purpose flour
juice of 1 lime
1/2 pint of raspberries
4 figs, cut into eighths (or additional 1/2 pint raspberries)
confectioners' sugar, for dusting

1) Preheat oven to 350 degrees F. Butter a 9" springform pan and coat with breadcrumbs.
In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, about 2 mins. Beat in the butter and 2/3 of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
2) Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake in the botton third of the oven for 40 mins. Transfer to the upper third and continue baking for 35 minutes longer, until a cake tester comes out clean with a few crumbs attached.
3) Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the additional lime zest, cut into wedges and serve.

This was delicious. DH and DS loved it, too. I used my KA to mix this because my hand-held beaters have gotten bent and it won't mix smoothly. I also didn't use the last of the zest on top of the cake. It had gotten dry and had no taste. When I make it again today, I will keep a damp paper towel over the zest until I use it and will position the figs side-ways into the top as in the picture in the magazine. (Should have turned the page and looked at the picture!)

I used figs from my tree (a couple more than called for, because they were smaller). Next year, I hope to have some raspberries from my vines. The ones from the store were very tangy.

My photography leaves something to be desired and our 17 year old son got into the fun by "decorating" the top!

I also want to thank Jessyf for the Roasted corn, Black Bean & Mango Salad recipe. Man, that was good! Having it again today with Tacos.

Welcome Betty! That looks awesome and I love your sons decorating efforts :-) Thanks for sharing that recipe, I love figs and rasperries and will be making it soon.

Alexa

Thanks, Alexa.

You will really like it. You can taste the hint of lime juice in it which makes it a lighter, more refreshing tasting cake. IMHO

The recipe was from a chef/restaurant owner in Istanbul who said his Scandinavian Grandmother used to bake it in a cast-iron frying pan in a wood-burning stove.

Thank God for modern conveniences! Too hot for all that this summer.

Betty

From yet another lurker-sometime-participant (grin). This is a wonderful marmalade, and another way to use up our tomatoes.

Carolyn
--------------------------------------------------

Tomato Marmalade Yield: About 9 half-pint jars
Ingredients:
3 quarts ripe tomatoes (about 5� pounds tomatoes)
3 oranges
2 lemons
4 sticks cinnamon (3-inch pieces)
� - � tsp ground allspice or 6 whole berries
1 TBS whole cloves
6 cups sugar
1 tsp salt
Procedure:
Prepare Fruit and Spices:
1. Peel tomatoes and cut into small pieces. Drain.
2. Slice oranges and lemons very thin and quarter the slices.
3. Tie cinnamon, allspice and cloves in a cheesecloth bag.
Make Marmalade:

1. Sterilize canning jars. Place tomato pieces in a large kettle.

2. Add sugar and salt; stir until dissolved.

3. Add oranges, lemons and spice bag. Bring to a boil, stirring constantly. Continue to boil rapidly, stirring constantly, until thick and clear (about 50 minutes).

4. Remove from heat; skim off foam. Fill hot marmalade into hot jars, leaving � inch headspace.

5. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

We had our 24th annual outdoor "birthing" party for DH & his good friend this weekend; their birthdays are 10 years & 10 days apart. I made beachlily's Pimento Cheese dip, & was it a hit. I made it the day before & just spooned it into a bowl - didn't make a ball. I only had 2 cloves of garlic, though they were good-sized, & was glad I hadn't used more. I served it with Wheat Thins & Triscuits - the good ol' dip standbys.

WORLD�S BEST PIMENTO CHEESE
Makes about 2 1/2 cups

4 Tablespoons mayonnaise
3-oz pkg. cream cheese, room temperature
3 cloves of garlic
Several shots of Tabasco & Pickapepper sauces
Handful fresh parsley
1 cup pecans
4-oz jar sliced pimentos with juice
12 oz. extra-sharp Cheddar cheese, grated

In food processor, puree mayonnaise, cream cheese, garlic, parsley and sauces until smooth. Turn into large bowl. Coarsely chop pecans. Add pecans and pimentos with juice to the mayonnaise mixture. Add grated cheese. Stir well to combine. Store mix in refrigerator at least 1 hour before serving. This spread is even better the next day. Serve on bread, crackers or with vegetables.
Eeveryone I've served has loved it! Very southern, very good. Can be made into a wonderful cheese ball. Roll in pecans. beachlily

I also made duocanoe/Linda's Spinach Lasagne, which was another hit. Though there were just three vegetarians at the party, there were only four servings left of the lasagne. It's easy to put together & had good flavor. I used Ragu's Garden Vegetable pasta sauce. I assembled it in the morning & baked it about five hours later. I used the no-boil lasagne sheets, cutting out the pasta-cooking step.

Spinach Lasagne
1/2 lb lasagna noodles
2 26-oz jars pasta sauce
16-oz container ricotta cheese
10-oz package frozen spinach (thawed and well drained)
1 lb shredded mozzarella
1/2 c grated Parmesan
2 eggs, beaten
Parsley

Prepare lasagna according to package directions, drain. In medium bowl, combine ricotta, spinach, Parmesan, eggs, & 1/2 c of the mozzarella; mix well. In 9x13 baking dish, layer 2 c sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining mozzarella, remaining lasagna and sauce.
Cover, bake at 350F about 45 minutes until bubby. Uncover, top with remaining mozzarella and parsley. Bake 15 minutes longer. Let stand 10 minutes before serving.
duocanoe/Linda TOTALLY make-ahead.... & vegetarian

Oh yay! I am so glad you liked the lasagne recipe, Kathleen! I have been making that recipe for years and it never lasts very long around here!

I tried a recipe tonight that I found on Tasty Kitchen, posted by a woman named Lainey.. It was ok....I think it could be fabulous if tweaked a bit. Definitely needed salt, and some members subbed spaghetti sauce for the tomatoes which I think I would do next time as well.

Italian Chicken Casserole
From Tasty Kitchen posted by Lainey on June 26, 2011

2 Tablespoons Olive Oil
1 cup Onion, Chopped
3 cloves Garlic Chopped
3 cups Cooked Chicken, Cubed
2 cans Diced Tomatoes With Garlic, Basil, Oregano, 14 ounce Cans
1 cup Heavy Cream
1 package 3 Ounces Cream Cheese
2 cups Shredded Mozzarella Cheese
8 ounces, weight Angel Hair Pasta, Cooked According To Package Instructions, And Kept Warm

Preheat oven to 350 degrees F; lightly spray a 9�13-inch baking dish with nonstick spray.

In large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened. Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted. Add the cooked pasta, tossing gently to coat. Spoon into prepared baking dish. Sprinkle evenly with remaining cheese. Bake 30 minutes.

Linda

It's time for plums! Twice last week I made this Plum Clafoutis from Orangette's blog. The second time I made about half of the recipe - so I would eat less of it?

You can use plums, peaches, nectarines, pears, cherries, blueberries, blackberries, etc. in a clafoutis.

Plum Clafoutis from Orangette

If fruit is not really ripe, saute in 2 TB butter with 2 TB sugar for about 5 minutes.

3 medium black plums, pitted and cut into eight wedges each (red plums, peaches, cherries, blueberries, pears)
3 large eggs
1/3 cup granulated sugar
1 cup whole milk
1 1/2 tsp vanilla extract
A pinch of salt
1/2 cup unbleached, all-purpose flour
Powdered sugar, for serving

Preheat the oven to 350 degrees Fahrenheit, and lightly butter a 9-inch pie dish. Arrange the plum wedges, skin side down, in a decorative pattern on the bottom of the dish.

Whisk the eggs and sugar in a medium bowl until pale yellow, about 1 minute. Add the milk, vanilla, and salt, and whisk to combine. Sprinkle the flour over the batter, and whisk until smooth. Pour the batter gently over the plums, trying to disturb them as little as possible (some will float and move around no matter how gentle you are).

Bake the clafoutis until puffed and nicely golden around the edges, about 45-50 minutes. Remove the clafoutis from the oven, and allow it to cool for a half hour or so, during which time you'll see it deflate and settle a bit. Serve it warm or at room temperature, dusted with powdered sugar.

Yield: 6-8 servings

I'm just reporting in after making kathleenca's Dutch apple walnut loaf on this thread. I had saved it for apple season.

It was delicious - dense but moist. With the spice in the topping rather than the batter, the flavore of the apples (I used Cortlands) themselves really shone through. I will be making it again for sure. Thanks, Kathleen.

**Note: The recipe above omitted buttermilk and vanilla but it's included on the link provided.