Berry Mint Lemonade
- 1 cup fresh berries (strawberries, blueberries, or raspberries)
- 1 bunch fresh mint
- 1 cup fresh lemon juice (4-6 lemons)
- 1/2 cup sugar (adjust to your preference)
- 4 cups water
- ice cubes
Combine fresh berries, mint leaves, and about 1/4 cup of water in a blender until smooth. Strain mixture through a fine mesh to remove pulp and seeds; collect juice in a pitcher.
In the pitcher, combine fresh lemon juice, sugar, and remaining water. Stir until sugar is completely dissolved. Add berry mint juice and mix well. Pour over ice, garnish with lemon slices and a few mint leaves. Optionally splash in some sparkling water for a light fizz.
Farmers Market Quiche
- 1 pre-baked pie crust (homemade or store bought)
- 2 cups tomatoes cut into ½-inch thick slices and drained on a paper towel
- 1 tablespoon olive oil
- 2 small zucchini sliced ½ inch thick
- ¼ of a red onion sliced thin
- 4 large eggs
- 1 cup half-and-half or whole milk
- ½ tsp salt
- ¼ cup all-purpose flour
- ¼ teaspoon dry mustard
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon fresh basil, chopped, plus extra for garnish
- 1 cup shredded Gruyere cheese
- Paprika
Roll pastry to fit an 11″ tart pan with a removable bottom. Press pastry into the pan and up the sides. Trim excess dough, prick the pastry all over with a fork, and refrigerate for 30 minutes. Preheat oven to 375°F.
Place cooled crust on baking sheet, line pastry with parchment paper, then fill with pie weights or dried beans. Bake for 20 minutes. Remove parchment paper and pie weights or beans and set aside. Return the crust to the oven and bake another 10 minutes or until it starts to brown lightly. Remove from the oven and set aside to cool while preparing the filling.
Wash and slice tomatoes and place on a paper towel lined plate to drain.
Heat olive oil in a large skillet over medium heat. Add zucchini in a single layer, season with salt and pepper and cook until lightly browned. Transfer to a plate and add onion to the hot skillet. Cook for a few minutes or until lightly browned but still crisp. Add cooked onions to zucchini and set aside.
In medium mixing bowl combine eggs, half-and-half, flour, chopped basil, salt, pepper, cayenne and dry mustard. Whisk until well blended or make it super easy and hit it with an immersion blender.
Sprinkle shredded cheese in the bottom of the baked crust and layer half the tomatoes and zucchini on top. Gently pour the egg mixture over the vegetables and top with remaining tomatoes, zucchini, and onions.
Sprinkle with paprika and bake 30 minutes or until the egg mixture is set in the center. Tent the quiche with aluminum foil during baking if the crust browns too quickly.
Remove from oven and allow to cool 10-15 minutes before serving. It may also be served at room temperature. Garnish with fresh basil if desired. Autumn Pear Crumble
- 4 ripe pears, peeled, cored, and sliced
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup cold unsalted butter, diced
- 1/4 cup rolled oats
- Preheat oven to 375°F.
In mixing bowl, toss sliced pears with sugar and cinnamon.
Arrange pear slices in lightly greased baking dish.
For crumble, in a separate bowl, mix flour, brown sugar, and oats.
Add butter and rub into dry ingredients with fingertips until it resembles coarse crumbs.
Sprinkle the crumble topping evenly over the pears.
Bake about 30-35 minutes, or until topping is golden brown and pears are tender.
Enjoy warm perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.