Grilled Vanilla Marscapone Peaches with Salted Bourbon Caramel

DELICIOUS. Make them. You won't be sorry. The marscapone and caramel are a decadent topping to the yummy grilled peaches. I highly recommend the grill or a grill pan on the stove. If neither of those is an option for you, you could place them under the broiler in your oven for about 5 minutes or so.

From Meredith Steele (In Sock Monkey Slippers)

Ingredients:
Salted Bourbon Caramel Sauce
~1 cup granulated sugar
~1/4 cup water
~1/2 cup heavy cream
~2 tbs. bourbon (we used a honey bourbon, which added some extra sweetness)
~1/2 tsp sea salt

Vanilla Marscapone Peaches
~8 oz. marscapone cheese
~1 vanilla bean or 1 tsp. vanilla bean paste (you can substitute vanilla extract - a 1/2 tsp or so)
~3-4 freestone peaches

1. Preheat grill or grill pan to medium high heat or preheat broiler.
2. Pour sugar and water into a saucepot. Bring to a rapid simmer over medium heat and swirl (don't stir!!) the mixture until the sugar dissolves. Without stirring, let simmer until the color changes to light brown (about 5 mins) and then turn off heat.
3. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside.
4. If using a vanilla bean, split it down the center with the tip of a sharp knife and open to expose the seeds. Gently scrape beans out of the pod using the blade of your knife.
5. Combine marscapone and vanilla in a bowl. Set aside.
6. Slice peaches in half and remove pit. Lightly brush the inside with canola oil to prevent sticking. Place cut side down on the grill for 3-5 minutes until peaches are warmed and have slight grill marks.
7. Fill peaches with a large spoonful of marscapone and drizzle with caramel sauce. If sauce has become too thick, reheat it slightly on low heat until it reaches the right consistency. Store leftover sauce in the fridge for up to a week (or eat it right out of the pan!)

Moo Shu Vegetables

Evan and I love Moo Shu and I came across this recipe while looking for something for our farmer's tote veggies. You could add meat to this, but the vegetarian recipe was very flavorful and filling.

From Eating Well

Ingredients:
~3 tbs toasted sesame oil (Do not substitute for another oil! The sesame oil gives this dish its flavor)
~4 large eggs, lightly beaten
~2 tsp minced fresh ginger
~2 cloves garlic, minced
~1 12oz. bag broccoli slaw or rainbow salad veggies (I used the veggies from our tote - cabbage, broccoli, carrots. If you use your own veggies, be sure to shred/matchstick them)
~2 cups bean sprouts
~1 bunch scallions, sliced
~1 tbs soy sauce
~1 tbs rice vinegar
~2 tbs hoisin sauce (found in the world foods aisle of your grocery store)

1. Heat 1 tbs oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring gently, until set (2-3 minutes). They will look like scrambled eggs. Transfer to a plate.
2. Add remaining oil and add ginger and garlic. Cook and stir until softened and fragrant (about 1 minute).
3. Add veggies, bean sprouts, half of the scallions, soy sauce, and vinegar. Stir to combine and cook, stirring occasionally, until the vegetables are just tender (about 3 minutes).
4. Add reserved eggs and hoisin sauce. Cook uncovered while stirring and breaking up eggs until heated through (1-2 minutes).
5. Stir in remaining scallions and remove from heat.

Roasted Broccoli Risotto with Lemon and Cream

This was rich and yummy. I needed something inspiring for the broccoli that came in our farm tote, so this was the winner. The recipe did not call for roasting, but since we love all things roasted, I made it that way and it was definitely worth it.

From AllRecipes with a few adaptations

Ingredients:
~2 tbs olive oil
~3 tbs butter
~1/2 shallot, finely chopped
~4 cloves chopped garlic
~1 and 1/2 cups arborio rice (I know this is supposed to be THE rice for risotto, but I used basmati since we had it on hand and it turned out great)
~1/2 cup dry white wine
~2 tbs lemon juice
~5 cups HOT chicken broth
~1 cup heavy cream
~3 cups broccoli florets
~2 tbs chopped fresh chives
~1/4 cup grated Parmesan cheese
~1 and 1/2 tbs grated Asiago cheese
~salt and pepper to taste

1. Preheat oven to 400. Arrange broccoli on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 15-20 minutes.
2. Heat the olive oil and butter in a large pot or dutch oven over medium-high heat.
3. Add shallot and garlic; stir until shallot starts to soften and turn brown at the edges (about 2 minutes).
4. Pour in rice and stir until rice is coated in oil and has started to toast (3-4 minutes).
5. Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated.
6. Stir in 1/3 of the chicken broth and stir until incorporated. Repeat twice more, stirring constantly. This should take 15-20 minutes total.
7. Stir in cream and cook 5 minutes. Add broccoli, chives, and cheeses.
8. Cook and stir until hot and season with salt and pepper to taste.

Soy-Glazed Salmon

Now I must admit, I am not a fan of most fish because it tastes, well....fishy. BUT I have learned I like salmon two ways: smoked (because it tastes like ham) and this way. Our friend Misty made this for dinner during our visit to New Hampshire. This glaze would work on other meats as well (especially chicken or pork), so try it out in a number of ways!

From Martha Stewart

Ingredients:
~1/4 cup packed light brown sugar
~1/4 cup olive oil
~3 tbs soy sauce
~2 tbs fresh lemon juice
~2 tbs dry white wine (or water)
~2 lbs Salmon fillet
~Lemon wedges for serving

1. Preheat oven to 400 with a rack in the center.
2. In a small bowl, combine brown sugar, olive oil, soy sauce, lemon juice, and wine until the sugar has dissolved.
3. Cut salmon into 4 equal-size pieces and arrange skin side down in a single layer in a baking dish.
4. Pour glaze over the fish and turn to coat evenly.
5. Bake for 15-20 minutes until fish is opaque but still bright pink inside. Baste every few minutes with pan juices and glaze.
6. Serve with lemon wedges.

Cherry PopTart Cookies

These were a happy accident! They taste just like the filling of a cherry PopTart. I prefer them warm.

Created here by Evan.

Ingredients:
~3 and 1/2 cups flour
~2 sticks butter
~2 eggs
~1 cup sugar
~1 tsp baking powder
~1 tsp vanilla extract
~1 pkg. Black Cherry Jell-O

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Cream butter and sugar in mixer, then add eggs and vanilla.
3. In separate bowl, combine flour and baking powder, then slowly mix into the butter/egg mixture.
4. Mix in entire package of Jell-O and combine until it forms a dough.
5. Form dough into 1.5 inch balls (these will NOT flatten as they cook - they stay ball-like, so if you want to press them down ever-so-slightly, you can, but do not make them flat)
6. Bake for 15 minutes or until a toothpick comes out clean.