Quick Marinated Fiddleheads

You need:

• 5 lbs. fresh fiddleheads
• 1 lb. fresh wild leeks, ramps or scallions
• Fresh peppers - hot or mild - to taste
• Fresh herbs - basil, tarragon, thyme, rosemary and chives (finely cut)
• 5 cups apple cider or wine vinegar
• 5 cups extra virgin olive oil
• 3 tbs. sugar and salt to taste

Directions:

1. Blanch fiddleheads in boiling water for 1 minute
2. Remove from heat, drain, rinse an cool fiddleheads
3. Clean and cut up peppers, leeks and herbs
4. Pour vinegar over fiddleheads in a non-reactive container
5. Add peppers, leeks, herbs, sugar and salt
6. Stir to wet all ingredients
7. Add the olive oil and stir again
8. Refrigerate 24 hours before serving

Fiddlehead Dip

You need:

• 1 garlic clove, finely minced
• 10 to 14 ounces fiddleheads, chopped
• 1 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1 cup grated cheddar or Swiss cheese
• 1 cup chopped fresh tomato
• 1/2 cup chopped fresh sweet onion (such as Vidalia or Maui)

Directions:

1. Preheat oven to 350 degrees (F)
2. Put the garlic clove in the bowl of a food processor and mince
3. Add the fiddleheads, pulse to mince
4. Add the mayonnaise and pulse just to mix
5. Scrape the mixture into a medium sized bowl and fold in the cheeses
6. Lightly oil three, one cup crocks and divide the mixture evenly between the crocks
7. Bake for 20 to 25 minutes, until the tops are lightly browned
8. Sprinkle with chopped tomato and onion and serve warm with crackers or bread
9. Makes about 12 1/4 cup servings

Fiddlehead and Shrimp Medley

You need:

• 1 pound fiddleheads
• 6 ounces linguine, uncooked
• 6 cups water
• 1 3/4 pounds shrimp, fresh or frozen
• 1 teaspoon margarine
• 2/3 cup onion, chopped
• 1/2 cup green pepper, diced
• 1/2 cup fresh mushrooms, sliced
• 1 teaspoon thyme
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/8 teaspoon celery seed
• 2 tablespoons lemon juice

Directions:

1. Cut off ends of fiddleheads, remove scales and wash thoroughly
2. Bring water to a boil in a large saucepan; add shrimp and cook 3 to 5 minutes or until done
3. Drain shrimp well and set aside
4. Cook fiddleheads in boiling water for ten minutes, then drain well
5. Coat a large, nonstick skillet with cooking spray, add margarine and heat until margarine melts
6. Add onion and green pepper and saute until crisp-tender
7. Stir in fiddleheads
8. Meanwhile, cook pasta, without salt or oil, drain well, set aside and keep warm
9. Add sliced mushrooms, thyme, pepper, salt and celery seed to vegetable mixture and stir well
10. Cook, uncovered, over medium heat for 3 to 4 minutes or until mushrooms are tender, stirring often
11. Stir in shrimp and lemon juice; cook until heated through, stirring often
12. Place pasta on a large platter and spoon shrimp and vegetable mixture on top
13. Serve immediately
14. Serves 6 people

Steamed Fiddleheads with Wild Leek Sauce

You need:

• 1 pound of fiddhleads
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 3 teaspoons Dijon-style mustard
• salt, to taste
• black pepper, to taste
• 3 tablespoons finely chopped wild leek greens

Directions:

1. Steam the fiddleheads over boiling water for 5 minutes or until they are crisp-tender
2. Drain, then chill in a bowl of ice and cold water to stop the cooking
3. When they have cooled, drain in colander
4. In a small bowl whisk together the yogurt, mayonnaise, lemon juice, mustard, wild leek greens
5. Add salt and pepper to taste, whisking until the sauce is smooth
6. Serve the fiddleheads on a platter, topped with the sauce
7. Serves 4 to 6 people

Wild Spring Harvest Ragout

You need:

• 1/2 pound fiddleheads
• 1/2 pound baby pattypan squash, trimmed
• 1/2 pound baby carrots, trimmed
• 3/4 cup fresh peas, shelled
• 1/2 stick (1/4 cup) unsalted butter
• 1/2 pound pearl onions, blanched in boiling water for 1 minute, peeled and trimmed
• 2 thyme sprigs
• 1 bay leaf
• 1 cup chicken broth
• 1/4 pound fresh morels, trimmed and sliced
• 3 tablespoons fresh parsley leaves, minced
• 1 large garlic clove, minced

Directions:

1. Boil the fiddleheads in salted water for 4 minutes or until they are crisp-tender
2. Drain fiddleheads and plunge in ice water to stop the cooking
3. When cool, drain fiddleheads in a colander
4. Repeat this process of boiling and cooling with the squash and the carrots
5. Boil the peas for 2 or 3 minutes, or until they are just tender and drain them
6. In a large heavy skillet combine 2 tablespoons of the butter, the onions, the thyme, the bay leaf and 1/4 cup of the broth and simmer the mixture, covered, for 5 minutes
7. Add the morels and 1/2 cup of the remaining broth and simmer the mixture, covered, for 10 minutes or until the morels are tender
8. Add the fiddleheads, the squash, the carrots and the remaining 1/4 cup broth and simmer the mixture, covered, for one minute
9. Add the peas, the parsley, the mint and the garlic and simmer, covered, for one minute
10. Stir in the remaining 2 tablespoons of butter, stirring until the butter is just melted
11. Discard the bay leaf and season with salt and pepper
12. Serves 6 people

Cream of Fiddlehead Soup

You need:

• 2 pounds fiddleheads
• 1 large white onion, chopped
• 3 tablespoons unsalted butter
• 5-6 cups vegetable or chicken broth
• 1 cup white rice
• 2 tablespoons fresh sage leaves, chopped coarsely
• 1 cup non-(or low) fat sour cream
• 1/2 cup heavy cream
• 1/4 teaspoon fresh lemon juice
• salt and pepper to taste

Directions:

1. Cook onion in 2 tablespoons of butter over low heat in a large pot until transparent
2. Add fiddleheads and a little salt and pepper, stir for about 5 minutes until tender
3. Remove 5 or so of the fiddleheads, carefully slice each into two cross-sections and set aside
4. Add 5 cups broth, rice and sage and simmer until rice is soft (about 10-15 minutes)
5. Puree soup in a blender in small batches, until blended and smooth
6. Return all soup to the large pot
7. Over low heat, strir in heavy cream and sour cream, add a little more broth until the consistency is to your liking
8. Bring to a boil, whisk in remaining tablespoon of butter
9. Add lemon juice, stir
10. Serve in small bowl and garnished with cross-sectioned fiddleheads

Black Pepper Crusted Scallops with Fiddlehead Relish

You need:

• 6 tablespoons olive oil
• 1/4 cup chopped onions
• 3 medium red peppers, roasted, peeled, seeded and diced
• 2 teaspoons chopped garlic
• Salt
• Freshly ground black pepper
• 2 cups chicken stock
• 1/4 cup small diced red onions
• 2 tablespoons small diced red bell peppers
• 2 tablespoons small diced yellow bell peppers
• 1/4 pound fiddleheads, blanched
• 1/2 pound crabmeat
• 12 sea scallops
• 1 tablespoon finely chopped fresh parsley leaves
• 1/2 cup coarse black pepper

Directions:

1. In a saucepan, heat 2 tablespoons of the oil
2. When the oil is hot, add the onions, season with salt and pepper and saute for 1 minute
3. Add the peppers and garlic, season with salt and pepper and saute for 1 minute
4. Add the stock and bring to a boil, reduce the heat to a simmer and cook for 6 minutes
5. Remove from heat
6. Using a hand-held blender or food processor, puree until smooth, season with salt and pepper, set aside and keep warm
7. In a large saute pan, heat 2 tablespoons of the oil
8. When the oil is hot, add the onions and peppers, season with salt and pepper and saute for 1 minute
9. Add the fiddleheads and saute for 1 minute
10. Remove from heat and put in mixing bowl
11. Add the crabmeat and parsley into the mixing bowl, season with salt and pepper and mix thoroughly
12. Season the scallops with salt
13. Crust both sides of each scallop with the black pepper
14. In a large saute pan, heat the remaining oil
15. When the oil is hot, add the scallops and sear for 2 minutes on each side
16. Remove from heat
17. To serve, spoon some of the sauce in the center of each of 4 plates
18. Mound the relish in the center of the sauce
19. Arrange three scallops around the relish on each plate

Trout With Fiddlehead Ferns

You need:

• 1 whole trout, cleaned
• 2 tablespoons margarine, divided
• 1 tablespoon all-purpose flour
• Salt and pepper to taste
• 4 ounces fiddlheads, chopped
• 1 teaspoon dried tarragon
• 1 tablespoon lemon juice
• 1/4 cup dry white wine
• 1/2 cup dry bread crumbs
• 1 beaten egg

Directions:

1. Preheat overn to 400 degrees F
2. Lightly grease a baking sheet
3. Spread about half of the margarine over the whole trout, inside and out
4. Combine the flour, salt and pepper and use to coat the inside and outside of the trout
5. Melt remaining margarine in a large skillet over medium heat
6. Lightly saute the fiddleheads until just tender; season with salt, pepper adn tarragon, add the lemon juice and white wine and cook for one minute
7. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs
8. Stuff trout with the mixture and place on the greased baking sheet
9. Bake uncovered for 15 to 20 minutes in the preheated overn, or until the fish flakes with a fork
10. Serve immediately
11. Makes 2 servings

Fiddlehead and Leek Soup

You need:

• 1/4 cup butter
• 1 cup leeks, white parts, chopped
• 1/4 cup flour
• 5 cups chicken stock or broth
• 1 pound fiddleheads, cleaned
• 1 cup parsnips, peeled, chopped
• 1 cup celery, with leaves, chopped
• 2 cups light cream
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Directions:

1. In large soup pot, melt butter
2. Add leeks and cook over low heat until softened (do NOT brown) and stir in flour
3. Cook for 2 minutes over low heat
4. Gradually whisk in stock
5. Add fiddleheads, parsnips and celery
6. Bring to boil, stirring, over medium heat
7. Reduce heat, cover and simmer for 20 minutes
8. Remove soup from heat and puree in a blender
9. Return soup to pot
10. Serve immediately
11. Stir in cream, nutmeg, salt and pepper
12. Makes 8 servings

Granny Smith Apple Cheese Spread

You need:

• 8 ounces cream cheese, softened
• 1 cup grated sharp cheddar cheese, room temperature
• 2 tablespoons brandy or sherry
• 1 Granny Smith apple
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Combine cheeses and brandy in a bowl and beat until smooth
2. Peel, core and grate the apple; add it to the cheese in the bowl
3. Add the basil, oregano, thyme and pepper; stirl until thoroughly combined
4. Spoon the mixture into a crock, cover and chill for about an hour
5. Serve with crusty bread or crackers

Granny Smith Apple Chutney

You need:

• 3 Granny Smith apples peeled, cored and diced small (about 6 cups)
• 2 Vidalia or other sweet onions, diced medium (about 3 cups)
• 2 cups sultana (aka golden) raisins
• 1 teaspoon minced ginger
• 1/2 cup sugar
• 1 cup apple cider
• 1/2 cup cider vinegar
• 1 cinnamon stick
• 3 cloves
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper

Directions:

1. Place all ingredients in a large pot and allow to cook down for 1 to 1/2 hours on low heat until most liquid evaporates
2. Season, to taste, with salt and pepper
3. Store covered in the refrigerator

Baked Granny Smith Apples

You need:

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup sugar
• 6 Granny Smith apples
• 2 tablespoons buter, cut into 6 teaspoon-size pieces
• 1 cup apple juice
• 6 sprigs of fresh mint

Directions:

1. Preheat oven to 325 degrees F
2. Combine cinnamon, nutmeg and sugar in a small bowl and set aside
3. Core apples, making sure NOT to puncture the bottoms of the apples
4. Remove skin from 1/2 inch around top of the apples at the opening
5. Fill each apple with the the cinnamon-sugar mixture
6. Top each apple with a teaspoon of butter
7. Place apples in casserole dish and pour apple juice around them
8. Cover pan with aluminum foil and bake for about 45 minutes to an hour
9. Remove from oven, garnish with fresh mint, and serve

Apple Mashed Potatoes

You need:

• 3 1/2 pounds baby Yukon gold potatoes, halved
• Kosher salt
• 8 to 10 garlic cloves
• Freshly cracked black pepper
• 1 tablespoon olive oil
• 1 1/2 cups of half-and-half
• 3 tablespoons of butter
• 2 Granny Smith apples, cored and diced small

Directions:

1. Preheat oven to 350 degrees F
2. Place potatoes in a large pot and cover by 1-inch with cold water
3. Bring the water to a boil over high heat, add salt to taste, and cook until the potatoes are tender, about 20 minutes
4. While potatoes cook, creat a boat shape out of aluminum foil and add the garlic cloves
5. Season the cloves with salt and pepper to taste, and drizzle with oil
6. Seal the foil and roast until the garlic is carmelized, about 30 minutes
7. Heat the half-and-half in a small saucepan over low heat until hot
8. Drain the potatoes and put them back into the pot; heat from the pot will continue to dry out the potatoes
9. Add the half-and-half, butter and roasted garlic and mash
10. Fold in the apples and season to taste with salt and pepper
11. Transfer to a large serving bowl and serve

Fruit and Oatmeal Cookies

You need:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup butter, softened
• 1 1/4 cups sugar
• 1 egg
• 1 orange, zested (grate the peel)
• 1 orange, peeled, diced and drained
• 1 Gala apple, unpeeled, cored and chopped
• 2 cups oatmeal, uncooked
• 1/2 cup walnuts or pecans, chopped

Directions:

1. Preheat oven to 375°F
2. Lightly grease 17x14" baking sheet
3. In a large bowl, sift together flour, baking soda, cinnamon and nutmeg
4. In another large bowl, combine butter and sugar and beat well, then add egg and orange zest
5. Gradually stir dry ingredient mixture into wet indgredient mixture
6. Stir in orange and apple pieces, oats and nuts
7. Scoop 1/4 cup of dough for each cookie on to sheet and pat into 3" rounds
8. Bake for 17-20 minutes or until edges start to brown
9. Briefly let cool on cookie sheet then place on wire rack

4 Quick Recipes for Pluots

Cut pluots into wedges. Then:

• 1) Wrap with prosciutto; sprinkle with ground black pepper for an easy starter
• 2) Layer with sliced mozzarella, fresh mint leaves, olive oil, salt, and pepper for a takeoff on insalata caprese
• 3) Toss with peaches, melon, lime juice, and honey for a summer fruit salad.
• 4) Soak in sweet wine for an hour; serve over vanilla ice cream for dessert

Sugared Pluots on Crisp Anise-Scented Phyllo Recipe

You need:

• 1 1/2 teaspoons anise seeds
• 2 6 sheets phyllo dough, thawed if frozen (each 17x12-inches)
• 4 tablespoons unsalted butter, melted
• 8 teaspoons sugar
• 1 1/2 lbs pluots, pitted and cut into 1/4-inch thick half moons (about 25)

Directions:

1. Preheat oven to 400°F Toast anise seeds in a skillet over medium heat, shaking occasionally, until fragrant, 3-5 minutes. Cool 3 minutes. Crush lightly with a mortar and pestle or the side of a chef's knife.
2. Trim phyllo sheets into 12 x 10 rectangles. Lay 1 rectangle on a baking sheet (keep remaining pieces covered with damp kitchen towel), and brush lightly with melted butter, coating entire surface. Sprinkle with 1 teaspoons sugar and 1/4 teaspoons anise seeds, and top with another phyllo sheet. Repeat 5 times.
3. Arrange pluot slices on phyllo in five rows of five, spacing each row about 1/2 inch apart. Sprinkle with remaining 2 teaspoons sugar, and brush pluot slices with remaining butter
4. Bake until crisp and golden brown, 15-17 minutes. Using a spatula, transfer to a wire rack to cool slightly. Cut into squares and serve.

Mango Fruit Salad

You need:

• 1 mango, peeled and cut into chunks
• 1/2 pound seedless grapes
• 2 cups watermelon chunks
• 1/4 pound cherries, washed, stemmed, and pitted
• 1 cantaloupe, seeded and cut into chunks
• 1 small honeydew melon, seeded and cut into chunks

Directions:

Mix all ingredients in a large serving bowl. Chill for at least 1/2 hour before serving.

Mango Muffins

You need:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 tablespoon lime juice
• 2 cups diced ripe mango
• 1 banana, mashed
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Directions:

1. In a large bowl, combine the first five ingredients.
2. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened.
3. Stir in the mango, banana, raisins and nuts.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 350° F for 20-25 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing from pans to wire racks

Plum Blueberry Upside Down Cake

You need:

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons margarine
• 1/4 cup brown sugar
• 1/3 cup margarine
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 4 plums, pitted and thinly sliced
• 3/4 cup blueberries

Directions:

1. Preheat oven to 350F degrees
2. Grease a 9-inch cake pan
3. Combine flour, baking powder and salt in a bowl and set aside
4. In the greased pan, combine 3 tablespoons margarine and brown sugar and place pan inside the oven until the margarine melts and begins to bubble then remove and set aside
5. In a large bowl, cream together the 1/3 cup margarine and 1 cup white sugar until light and fluffy then beat in the egg and stir in the vanilla
6. Beat in the flour mixture alternately with the milk, mixing until just incorporated
7. Arrange plums around the edges of the cake pan, overlapping slightly, and distributed the blueberries in the center
8. Pour batter into pan, completely covering fruit
9. Bake in the preheated over for 40 minutes or until a toothpick stuck in the center comes out clean
10. Allow to cool for 15 minutes before serving

Plum Cake

You need:

• 3 eggs
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1 teaspoon lemon zest
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/4 cups plums, pitted and sliced

Directions:

1. Preheat oven to 375 degrees F
2. Grease and flour one 9-inch tube pan
3. Separate the eggs; in a small bowl, beat the egg whites until stiff peaks form, and set aside
4. In a large bowl, cream the butter with the sugar; beat in the egg yolks and the lemon zest
5. Stir together the four and baking powder and then beat the four mixture into the creamed mixture; gentily fold in the egg whites
6. Spread the batter evenly into the prepared pan, there will only be a little more than an inch of batter; arrange the plums, skin side down, over the batter
7. Bake for 40 minutes or until a toothpick put in the center of the cake comes out clean
8. Transfer to a cooling rack and allow to cool before serving

Plum Tart

You need:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup butter-flavored shortening
• 2 tablespoons cold water
• 2 cups sliced plums
• 9 1/4 teaspoons sugar, divided
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten

Directions:

1. Preheat oven to 375 degrees F
2. In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly
3. Gradually add water, tossing with a fork until a ball forms
4. Cover and refrigerate for at least 1 1/2 hours
5. On a lightly floured surface roll pastry into a 9-inch circle
6. Transfer to a foil-lined 15-inch by 10-inch by 1-inch baking pan
7. In a bowl, combine the plums, 3 tablespoons sugar and flour; place on the center of pastry
8. Bring edges of pastry over filling, leaving 3 1/2 inches of filling uncovered
9. Brush crust with egg white, then sprinkle with remaining sugar
10. Bake for 40-45 minutes or until bubbly and crust is golden brown

Sweet Plum Sauce

You need:

• 3 plums
• 1 TBS apple juice
• 1 TBS honey
• 1/8 tsp cinnamon
• 1/4 tsp almond extract
• 1 TBS chopped almonds or walnuts

Directions:

1. Slice plums lengthwise into eighths.
2. In a small bowl, stir together the apple juice, honey, cinnamon and almond extract.
3. Spoon mixture over plums
4. Top plums with chopped almonds or walnuts

Red white and Blue Fruit Smoothie

You need:

• 1/2 large banana, cut into pieces and frozen
• 2 large fresh strawberries, rinsed and sliced
• 1/4 cup blueberries
• 1/8 tsp cinnamon
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons vanilla yogurt
• 2 ice cubes

Directions:

1. Place all ingredients in a blender
2. Blend until smooth

Summer Fruit Granita

You need:

• 1 pound ripe fresh plums
• ½ cup to 2/3 cup sugar
• ½ cup water
• ¼ cup fresh orange juice
• 2 tablespoon fresh lemon juice
• 1/2 cup fresh raspberries

Directions:

1. Cut fruit into large saucepan, discarding pits.
2. Add sugar and water; bring to boil.
3. Reduce heat and simmer, covered, 10 minutes, or until fruit is tender
4. Cool; add raspberries, if using nectarines.
5. Pour into blender container and blend smooth, then pour through a sieve to strain (discard any pulp).
6. Stir in citrus juices.
7. Taste for sweetness, adding additional sugar as needed for tart fruit.
8. Pour into 9-inch square, non-corrosive metal or glass baking pan.
9. Cover; freeze until ice crystals form around edges of pan, about half hour.
10. Stir ice crystals toward center of mixture with a fork.
11. Repeat process once or twice before completely frozen to create granular texture.
12. To serve: break up frozen mixture with a fork or chop with a chef's knife.
13. Serve in stemmed glasses.

Peachy Cinnamon Toast

You need:

• 16 1/2-inch thick slices of crusty Italian or French bread
• 2 tablespoons of melted unsalted butter or margarine
• 3 tablespoons sugar, divided
• 1 tablespoon ground cinnamon, or to taste
• 2 cups peeled and finely chopped peaches
• 1/3 cup plain yogurt
• 1/2 cup honey for drizzling

Directions:

1. Preheat oven to 375°F.
2. Arrange bread slices in one layer on baking sheet and bake 10 minutes until golden.
3. Brush toast with butter on one side.
4. In a small bowl, stir two tablespoons sugar and cinnamon and sprinkle evenly over buttered side of toast.
5. Preheat broiler.
6. Broil toast about five inches from heat for one minute or until tops are bubbling and then cool.
7. Stir together remaining one table spoon of sugar and peaches.
8. Mound about two tablespoons of peaches on each piece of toast.
9. Top each toast with one teaspoon yogurt and drizzle with honey.

Georgia Peach Tortellini Salad with Basil Peach Vinaigrette

You need:

• 1 (9-oz.) package refrigerated cheese-filled tortellini
• 3 cups sliced Georgia peaches
• 1 medium red bell pepper, cut into matchstick-like strips
• 1/4 cup basil peach vinaigrette (more to taste)
• 4 cups mixed fresh salad greens

Directions:

1. Cook tortellini according to package directions. Rinse until cool; drain well.
2. In medium bowl, combine tortellini, peaches and red pepper.
3. Chill until ready to serve.
4. Drizzle vinaigrette over mixture and toss gently.
5. Place salad greens on large serving platter or four individual salad plates.
6. Arrange peach tortellini mixture over greens.

Tipsy Peaches

You need:

• 1 tablespoon butter
• 4 cups sliced fresh peaches
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 (1.5 fluid ounce) jigger whiskey

Directions:

1. Melt butter in a skillet over medium heat
2. Add the peaches and cook for about 10 minutes, stirring occasionally
3. Mix in the brown sugar, vanilla and whiskey
4. Simmer over medium heat for about 20 minutes, until peaches are soft and the sauce has darkened
5. Serve as a side dish or over ice cream

Papaya and Avocado Crab Salad

You need:

• 1 cup diced, peeled papaya
• 1 cup diced, peeled avodado
• 1 poblano chile, halved and seeded
• 1 medium jalapeno pepper, halved
• 2/3 cup finely chopped red onion
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tablespoons fresh cilantro, minced
• 1/2 teaspoon salt
• 1 pound lump crabmeat (be sure shell pieces are removed)
• 1 garlic clove, minced
• 6 6-inch pitas, split

Directions:

1. Preheat broiler
2. Place chile and pepper halves, skin sides up, on a foil-lined broiler pan and flatten with hand
3. Broil 10 minutes or until blackened
4. Place in zip-top plastic bag and seal, let stand for 10 minutes
5. Peel and finely chop then place in large bowl
6. Add all other ingredients (except pita), toss gently to combine
7. Serve with pita
8. Makes 6 servings

Papaya Vinaigrette

You need:

• 1 lb. very ripe papaya
• 1/4 cup apple cider vinegar
• 1/2 cup dry white wine
• 1 tbsp. fresh basil
• 1/8 tsp. fresh cracked black peppercorns (crushed)
• 1 fresh garlic clove (medium)
• 2 tbsp. fresh chives
• 1/4 tbsp. sea salt
• dash of shoyu
• dash of oyster sauce
• 1/2 tbsp. Sesame seed or poppy seed or caraway seed, optional
• 3/4 cup virgin olive oil

Directions:

1. Scoop and crush papaya.
2. Add wet ingredients, then dry ingredients and mix with wire whip.
3. Serve over romaine lettuce and add green, red, yellow bell peppers.
4. Garnish with radish and endive.

Great for marinating meat.

Kiwi Berry Spritzer

You need:

• 1/3 cup Kiwi Berrie puree
• 1/2 cup orange juice
• 3/4 cup club soda

Directions:

1. Combine Kiwi Berry puree and orange juice until smooth.
2. Add 1/2 cup of the mixture to a tall glass.
3. Add club soda and stir.
4. Garnish with fresh mint or lemon slices.

Kiwi Berry Margarita

You need:

• 1/4 cup Kiwi Berry puree
• 1/2 ounce melon liqueur
• splash of triple sec
• 1 ounce of tequila*
• 8 crushed ice cubes

Directions:

1. In a blender, combine all ingredients until smooth. Serve in a stemmed glass.

* Tequila may be omitted for a fruity, colorful, alcohol- free drink. (Makes 2 servings)

Kiwi Berry Dipping Sauce

You need:

• 1 cup Kiwi Berry puree
• Black Pepper
• cayenne pepper
• white pepper
• Louisiana hot sauce
• Tabasco sauce

Directions:

1. Combine all ingredients. Serve as a dipping sauce for pork or beef.

Hot - Kiwi Berry Dipping Sauce

You need:

• 2 tablespoons red bell pepper, chopped
• 1/4 bunch fresh cilantro
• 1/8 small sweet onion
• 1/2 jalapeno pepper, seeded
• 2 tomatillos, husks removed and cut up
• 1 teaspoon fresh lime juice
• dash salt
• 1 tablespoon brown sugar
• 2 tablespoons green jalapeno pepper jelly
• 6 to 12 Kiwi Berries - popped out of their skins & mashed with a fork.

Directions:

1. Combine all ingredients. Serve as a dipping sauce for pork or beef.