BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE and ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE and SHAVED FENNEL AND ARUGULA SALAD and FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA and SALAD WITH YOGURT TAHINI DRESSING and STRAWBERRY MANDARIN ORANGE CHOPPED SALAD and TOMATO AND CORN SALAD and GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

There is almost nothing I enjoy more, than a small interesting salad, paired with a glass of wine. Whether I'm at home or eating out, I love this light, fresh combination.

BABY GREENS AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

2 peaches
2 tablespoons fresh lemon juice, divided
4 to 6 tablespoons of olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
4 to 6 ounces baby greens

Wash peaches. Cut in half, remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice, toss.
Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season to taste with salt and pepper.
Add baby greens to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE

1 1/2 pounds buternut squash, peeled, seeded and cut into 3/4 inch pieces
1/2 cup plus 2 tablespoons olive oil, divided
1 tablespoon maple syrup
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons dried cranberries
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
salad greens
1/2 cup toasted walnuts
3/4 cup grated parmesan cheese

Heat oven to 400F.
In a large bowl, combine squash, 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well, then spread the squash evenly over a baking sheet. Roast the squash until tender, turning once, about 15 to 20 minutes. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, in a small saucepan combine the apple cider, vinegar and shallots. Bring to a boil over medium-high heat then cook for 6 to 8 minutes or until the liquid is reduced to about 1/4 cup.
Remove the saucepan from the heat and whisk in the mustard, the remaining 1/2 cup of the olive oil and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Place salad greens in a large serving bowl. Add the roasted squash mixture, the walnuts and the parmesan. Spoon just enough vinaigrette over the salad to moisten, then toss well. Sprinkle with salt and pepper and serve immediately.
Enjoy!

Recipe adapated from The Morning News, January 2009

SHAVED FENNEL AND ARUGULA SALAD

3 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon anchovy paste
1/3 cup olive oil
salt and freshly ground black pepper
5 ounce package of arugula and spinach mix
1 fresh fennel bulb, trimmed, halved, thinly sliced
1/3 cup kalamata olives, pitted and halved
2 cups parmesan cheese shavings

Whisk the lemon juice, red wine vinegar and anchovy paste in a small bowl to blend. Gradually whisk in the oil. Season the dressing to taste with salt and pepper.
Toss greens, fennel and olives in large bowl with dressing. Sprinkle cheese over.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

FIG SALAD WITH GOATS MILK YOGURT DRESSING AND ARUGULA

1/2 cup goats milk yogurt
1/2 cup goat cheese, crumbled
2 teaspoons honey
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 bunches of arugula, stems trimmed
12 to 15 ripe black Mission figs, halved lengthwise
1/2 to 1 cup mint leaves, torn
salt and pepper to taste

Whisk together yogurt, goat cheese, honey, vanilla extract and lemon juice. Season with salt and pepper and set aside.
Place arugula on plates, top with figs and mint. Drizzle with dressing and season with salt and pepper.
Enjoy!

Recipe adapted from Bon Appetit, September 2009
www.bonappetit.com/recipes‎

SALAD WITH YOGURT TAHINI DRESSING

2 tablespoons tahini
1/4 cup boiling water
1 garlic clove, minced
1/2 cup plain yogurt (I used Greek style)
3 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon salt
freshly ground black pepper to taste
romaine lettuce
arugula
a handful of radishes, cut in half and sliced
a handful of cherry tomatoes, halved
1/2 cucumber, peeled, seeded and diced

Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients.
Place the lettuces in a large bowl and stir to combine with 1/4 cup of the dressing so its just lightly coated. Divide the lettuce among 4 plates or place it on a large platter. Over the lettuce, evenly scatter the radishes, tomatoes and cucumber. Drizzle each portion with with another tablespoon or two of the dressing and serve immediately.
Enjoy!

STRAWBERRY MANDARIN ORANGE CHOPPED SALAD

FOR THE DRESSING
2 tablespoons honey
1/2 teaspoon paprika
2 tablespoons apple cider vinegar
juice of 1 lemon
1/2 teaspoon dry mustard
1/4 teaspoon celery seed
ground black pepper to taste
FOR THE SALAD
1 cup baby spinach
1 cup baby arugula
1/2 cup strawberries, sliced
1/4 cup mandarin oranges, drained
1/3 cup slivered almonds, toasted
2 slices of bacon, cooked and crumbled (optional)

In a small bowl, whisk together the dressing ingredients. Taste and adjust seasoning as needed.
In a large bowl, combine salad ingredients and toss to mix.
Drizzle dressing over salad and toss to coat.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2010
www.arkansasonline.com/news/features/food/‎

TOMATO AND CORN SALAD

2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds of heirloom tomatoes, cut into cubes
2 ears of corn, cooked and sliced off the ear
3 cups of arugula

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, and arugula. Toss to coat.

Enjoy! and I would love for you to share this with your friends!

WALDORF SPINACH SALAD

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
salt and freshly ground black pepper to taste
1 (9 ounce) package baby spinach
2 gala apples, thinly sliced
1 cup thinly sliced celery
4 ounces extra sharp white cheddar cheese, shaved
1 cup cashew nuts

Mix together the honey, oil, vinegar, mustard, cinnamon and garlic.  Season to taste with salt and pepper.
In a large bowl, mix together the spinach, apples, and celery. Drizzle with the dressing and top with cheese and nuts.
Enjoy!

GRILLED ROMAINE SALAD WITH TOMATO AND CORN TUMBLE

2 to 3 ears of fresh sweet corn
4 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon dijon mustard
1 tablespoon snipped chives
2 hearts of romaine lettuce, halved lengthwise
1 cup chopped tomatoes
1/4 cup feta cheese

For chive vinaigrette, combine 2 to 3 tablespoons of the olive oil, the sherry vinegar, mustard and chives. Mix well.
Place the corn on the rack of a covered grill, directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender.
Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette, toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and freshly ground black pepper.
Top with feta.
Enjoy!

Recipe adapted from Better Homes and Gardens, June 2013

PEACHES AND PLUMS WITH SESAME CRUMBLE and PEACH AND ALMOND CRISP

We wanted to see friends after a long, busy summer, that included a lot of time out of town. We invited them over for a catch up and a casual dinner out on the deck.
Because we had found some fabulous Arkansas fruit at a roadside stand, my husband requested a peach inspired dessert, to follow the steak dinner we had planned.
My kids loved the Peaches and Plums with Sesame Crumble, that I saved for them to try the day after our dinner party, and I made the Peach and Almond Crisp because I had a lot of perfectly ripe peaches that needed to be used.

PEACHES AND PLUMS WITH SESAME CRUMBLE

1/2 cup flour
3 tablespoons brown sugar
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into tablespoons
1 tablespoon tahini
1 1/2 teaspoons of black sesame seeds
1 pound of plums, thinly sliced
1 1/2 pounds of peaches, peeled and thinly sliced
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Heat the oven to 350F.
In a food processor, pulse the flour with the brown sugar and salt. Add the butter and tahini and pulse until moist crumbs form. Add the black sesame seeds and pulse to combine.
In a large skillet, combine the plums and peaches with the granulated sugar and lemon juice and cook over moderate heat, stirring occasionally, until the fruit is just softened and the juices are thickened, about 10 minutes.
Scrape the fruit into a shallow gratin dish or glass pie plate and sprinkle with the sesame crumble. Bake in the center of the oven until the fruit is bubbling, about 20 to 25 minutes. Let cool for 5 to 10 minutes, then serve.
Enjoy!

Recipe adapted from Food and Wine, July 2012
www.foodandwine.com/recipes‎

PEACH AND ALMOND CRISP

3/4 cup plus 1 tablespoon of flour
1/2 cup brown sugar, divided
1 1/4 teaspoons ground cardamom, divided
1 teaspoon ground ginger, divided
1/4 teaspoon salt
1/3 cup almond paste
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 cup sliced almonds
8 cups of white and yellow peaches, cut into wedges
1/2 cup peach-apricot preserves

Heat oven to 400F. Butter an 11 by 7 inch glass baking dish.
Blend 3/4 cup flour, 1/4 cup brown sugar, 3/4 teaspoon cardamom, 1/2 teaspoon ginger and salt in a food processor.
Add almond paste and process until fine crumbs form. Add butter and process using on/off turns until mixture begins to clump together. Transfer to bowl. Mix in almonds.
Toss peach wedges, peach-apricot preserves, remaining 1 tablespoon flour, 1/4 cup sugar, 1/2 teaspoon cardamom, and 1/2 teaspoon of ginger in a large bowl to coat. Transfer to prepared baking dish, sprinkle topping over. Bake until topping is golden, peaches are tender, and juices are bubbling around edges, about 40 minutes. Cool at least 20 minutes before serving.
Enjoy!

Recipe adapted from Bon Appetit, August 2007
www.bonappetit.com/recipes‎

FRENCH TOAST WITH STRAWBERRIES and PEACH FRENCH TOAST and CHOCOLATE FRENCH TOAST

With the weekend languidly stretching ahead, brunch seems like a wonderful way to spend a leisurely morning and a delicious way to enjoy some of the fresh produce of the season, and a little chocolate.

FRENCH TOAST WITH STRAWBERRIES

3 eggs
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 cup milk or half and half
8 slices french bread
2 cups of fresh strawberries, hulls removed
yogurt, sour cream or whipped cream to serve

In a shallow dish, beat eggs with sugar, cinnamon and milk. Dip bread slices in batter, coating well on both sides.
Lightly coat a large frying pan with cooking spray and place over medium heat. Add bread slices and cook until brown, turn and brown remaining side.
For each serving, arrange 2 pieces of French toast on a warm plate so that they slightly overlap. Arrange strawberries over toast and serve with yogurt, sour cream or whipped cream.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, May 2004
www.arkansasonline.com/news/features/food/

PEACH FRENCH TOAST

1 cup brown sugar
1/2 cup butter
2 tablespoons water
1 (29 ounce) can of sliced peaches, drained (you can substitute fresh ripe peaches)
12 slices of day-old french bread
4 eggs
1/3 cup milk
1 tablespoon vanilla extract
ground cinnamon to taste

In a saucepan, stir together the brown sugar, butter and water. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring frequently.
Pour the brown sugar mixture into a 7 by 11 baking dish, and tilt the dish to cover the entire bottom. Place peaches in a layer over the sugar coating, then top with slices of French bread. In a medium bowl, whisk together the eggs, milk and vanilla. Slowly pour over the bread slices to coat evenly. Sprinkle cinnamon over the top. Cover and refrigerate 8 hours or overnight.
Remove the dish from the refrigerator about 30 minutes before baking, to come to room temperature. Heat the oven to 350F.
Bake for 25 to 30 minutes, or until the bread is golden brown and the egg mixture is set.
Enjoy!

Recipe adapted from All Recipes
allrecipes.com/recipe/grandmas-peach-french-toast/‎

CHOCOLATE FRENCH TOAST

1 loaf of day old French bread
1 cup chocolate chips
5 eggs, beaten
1 1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Spray a 13 by 9 inch baking pan with nonstick cooking spray.
Cut the  French bread into 6 slices, each 1 1/2 inches thick. Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chocolate chips into the pocket of each bread slice, press to close. Place filled slices into prepared baking pan. Whisk together eggs, milk, cinnamon, and vanilla in a medium bowl. Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top of bread.
Cover pan and refrigerate several hours or overnight.
Heat oven to 400F. Bake, uncovered, 20 to 25 minutes or until golden brown.
Enjoy!

Recipe adapted from The Morning News, January 2002

SPICED PEACH CARROT BREAD

Some people continually amaze and astonish me - in the best kind of way.
A lovely friend spontaneously stopped by the other day, to see if she could take my Mum, who is visiting from New Zealand, out for lunch. Not only is she one of the most thoughtful, kind and gracious people I know, but also consistently delightful to be around, with her enthusiasm for people and for life in general. I am also filled with admiration at her preserve making, bee keeping, hostessing and hiking skills - and I have a feeling there is still a lot I haven't yet discovered.
I was thrilled to offer her a cup of tea after lunch and to visit and gather ideas for our upcoming trip to Portugal, since she and her husband had visited there, and was so glad I had baked earlier in the day, so I could also offer this delicious Spiced Peach and Carrot Bread. It was almost as interesting, varied and surprising as my wonderful friend, and I enjoyed it every bit as much as I enjoy her company.

SPICED PEACH CARROT BREAD

3/4 cup chopped pecans
2 1/2 cups flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 to 2 cups of chopped fresh, ripe peaches (mine had been frozen, thawed and cooked)
1 1/2 cups of freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 eggs, lightly beaten

Heat oven to 350F.
Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring half way through. Cool 15 minutes (if you have time).
Stir together flour, sugar, cinnamon, baking soda, baking powder, salt and nutmeg. Add peaches, grated carrots, vegetable oil, milk and eggs. Add toasted pecans, stirring just until dry ingredients are moistened.
Spoon batter into a greased 9 by 5 inch loaf pan (I divided it in two, and it seemed there was plenty).
Bake at 350F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Cool in a pan on a wire rack for 5 minutes. Remove from pan to wire rack and cool completely, about 1 hour.
Enjoy!

Recipe adapted from Southern Living, July 2011
www.southernliving.com/food/‎

BOURBON PEACH COCKTAIL and APPLE SAFFRON GIMLET

It has been fun to mix up different cocktails at happy hour for my Uncle, who is visiting from New Zealand. Here are a couple of the recent libations we have enjoyed. With the warmth of the bourbon and the addition of the apple cider, they are both great for fall!! Perfect for a quiet night at home, or to share with friends!!

BOURBON PEACH COCKTAIL

4 tablespoons bourbon
juice of 1 lemon
1 1/2 tablespoons agave nectar
1 tablespoon peach schnapps
2 tablespoons club soda
3 to 4 dashes of bitters

Combine first 4 ingredients in a cocktail shaker, fill with ice. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain bourbon mixture into a glass filled with ice, top with club soda and bitters.
Enjoy!

Recipe adapted from Southern Living, July 2012
www.southernliving.com › Food › Recipes

APPLE SAFFRON GIMLET

2 limes, cut into eighths

2 tablespoons sugar

4 threads saffron

1 cup vodka

apple cider

In a pitcher, muddle the limes, sugar and saffron. Stir in the vodka. Cover and let sit for 2 hours.

Fill 2 glasses with ice and strain in the mixture, top with apple cider.

Enjoy!

Recipe adapted from Every Day with Rachael Ray, April 2011

www.rachaelraymag.com › Recipes