This week my recipe savvy colleague Sheila Kern is offering up some wonderful cooking tips to go along with the fresh fruit and veggies on sale. Last week, I tried the Blueberry crisp and the Green beans with thyme. Both were really good and really easy.
We're using peaches (on sale at Savemart, Raley's/Belair and Vic's). Get cucumbers at Raley's/Belair and zucchini at both Raley's and Safeway. Raspberries are 2/$5 at Savemart.
Grilled Peaches with Fresh Raspberry Sauce
Bon Appétit / August 2007
Top with scoops of vanilla ice cream and a couple of shortbread cookies if you like.
Servings: Makes 6 servings.
2 ¼ cups (lightly packed) fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 ½ tablespoons (packed) dark brown sugar
6 medium-size ripe but firm peaches, halved, pitted
Puree 2 ¼ cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
Chocolate Zucchini Cake
Bon Appétit / November 1995
2 ¼ cups sifted all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
½ cup (1 stick) unsalted butter, room temperature
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
¾ cup chopped walnuts
Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
Sweet-and-Sour Cucumbers with Fresh Dill
Bon Appétit / July 2004
This dish can be prepared in advance and chilled two hours before serving.
Makes 6 to 8 servings.
2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
1 tablespoon coarse kosher salt
½ cup distilled white vinegar
¼ cup finely chopped fresh dill
3 tablespoons sugar
½ teaspoon freshly ground black pepper
Place cucumber slices in colander. Sprinkle with salt; toss to coat. Let stand 15 minutes, stirring occasionally.
Meanwhile, for dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved.
Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours; serve cold.