Recipes

We will be into Michigan freestone peaches next week and there is nothing better than sliced fresh peaches with a handful of fresh Michigan blueberries, Bluecrop is in now, together in a dish, either a single serving sauce dish or a large bowl. Can be stored in the frig for quick use for up to three days before the blueberries become soft. Definitely good in cereal.
I don't know that this is a recipe per se, but it is a good tasty use of fresh fruit.

Sharon at Noffke's

Ingredients
1 1/4 pounds arugula, spinach, or escarole
6 garlic cloves, minced and mashed to a paste with 1/2 teaspoon coarse salt
2 tablespoons olive oil
1/2 cup coarsely shredded mozzarella cheese

For 16 toasts:
a 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

Preparation:
Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).

In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.

To make toasts:

Prepare grill or preheat broiler.

With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

Adapted from Gourmet Magazine
Submited by Tracy Kellner Provenance Food & Wine

Recipe courtesy Emeril Lagasse

Fluffy omelets are easier to make than you might think. The secret is to use a small preheated pan and to stir the eggs initially to form large, fluffy curds, such as when making scrambled eggs. Pat the eggs into an even layer, add the fillings, and then fold into a half-moon shape for a light supper or delicious brunch treat.

6 large eggs
2 tablespoons chopped assorted fresh soft herbs, such as chives, parsley, tarragon, basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 thick slices Brie, about 2 ounces each
In a small nonstick omelet pan or 8-inch skillet, melt 1 tablespoon of the butter over medium-high heat.

Whisk the eggs, herbs, salt, and pepper in a medium bowl until frothy.

Return the pan to medium-high heat and add 1 tablespoon of butter. When the butter is foamy, add half of the egg mixture and swirl to coat the bottom of the pan evenly. Using a heat-resistant rubber spatula or wooden spoon, stir the eggs lightly until almost set but still moist, 1 to 1 1/2 minutes. Pat the egg curds into an even layer with the back of the spatula. Arrange the cheese across the omelet and cook undisturbed until the eggs are set but not colored, 30 seconds to 1 minute. Lift an edge of the omelet with the spatula and fold the omelet in half to enclose the filling. Slide the omelet onto a large plate and repeat with the remaining ingredients.

Serve the omelets immediately with such items as hot buttered toast, French bread, green salad, French fried potatoes, or Brabant potatoes.

Ingredients for 2 Servings
1 cup (1-inch) diagonally sliced asparagus (about 6 ounces)
3 cups gourmet salad greens
3 thinly sliced radishes
1 1/2 tablespoons fat-free red wine vinaigrette (such as Girard's)
1/2 teaspoon country-style Dijon mustard
1 1/2 tablespoons (about 1/2 ounce) finely crumbled feta cheese
Preparation
Steam the asparagus, covered, 3 minutes or until tender.
Rinse asparagus with cold water, and pat dry.
Combine the asparagus, greens, and radishes in a large bowl.
Combine the dressing and mustard in a small bowl, and stir well with a whisk.
Add the vinaigrette and feta to salad, tossing gently to coat.

Note: You can prepare the greens, asparagus, and radishes up to an hour ahead. Combine them in a large bowl; cover with a paper towel and chill.