Dried Fruit Scones

This quick and delicious recipe works well for any dried fruit. Here I used dried cherries and toasted slivered almonds. I’ve also used a cup of dried wild blueberries that worked beautifully! If you’re like me and dairy doesn’t agree with you, almond milk (other other nut milks) works just as well as heavy cream. Makes 8.

Recipe

2 c. gluten free or all-purpose flour
1/3 to 1/2 c. sugar, depending on your sweet tooth!
1 T. baking powder
1 T. lemon zest (optional)
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 T. cold butter, cut in chunks
3/4 c. dried cherries
1/4 c. toasted slivered almonds, roughly chopped
1-1/4 c. almond milk (or half ‘n half or heavy cream)

Preheat oven to 400-degrees. In a small bowl, combine the flour, sugar, baking powder, lemon zest, salt, and cinnamon. Add the butter to the flour mixture and rub with your fingers until a coarse meal forms and the butter is well distributed. Stir in the cherries and almonds. Add the almond milk and stir together just to incorporate; don’t overwork the dough. Turn out onto a lightly floured surface and form into a rectangle, about 12” by 3” by 1-1/4” high (a slightly flattened log shape). Cut the rectangle in half, then cut the pieces in half again, giving you four approx. 3” squares. Cut the squares in half on a diagonal to give you the classic triangle scone shape.

Place the scones on a parchment lined sheet pan and brush the tops with a little milk. Bake for 25 minutes.

Tomato Watermelon Gazpacho

Another fresh and vibrant cold soup for those end of summer tomatoes. A Vitamix or other high powered blender is useful for this recipe — add all of the ingredients and blend for a minute or two. If you like more of a kick, feel free to add a teaspoon of jalapeño or serrano pepper to the blender. After blending, chill in the refrigerator for at least an hour before serving so that it’s nice and cold. The flavor is even better the next day! The recipe below serves at least 4.

Recipe

4 large ripe tomatoes
1-1/2 c. seedless watermelon, chopped (+ a few tablespoons reserved for garnish)
2 slices of day old French baguette, roughly chopped
2 small Persian cucumbers*
1/4 c. red onion, chopped
2 garlic cloves
1-1/2 tsp. kosher salt
freshly ground pepper to taste
1/2 c. olive oil
1/2 avocado, chopped (for garnish)

Put all of the ingredients, except for the avocado, in a high speed blender (Vitamix) and blend until smooth. Transfer to a covered bowl and chill in the refrigerator for at least an hour. To serve garnish with chopped watermelon, chopped avocado, a sprinkling of freshly ground pepper, and a drizzle of good quality olive oil.

*Persian cucumbers have a thin skin and do not require peeling. I get mine at Trader Joe’s. Otherwise, you can use an English cucumber which also doesn’t require peeling.

– inspired by a New York Times recipe by Melissa Clark

Blueberry Breakfast Cake

I first served this deliciously creamy cake for brunch, but it also makes for a great dessert. Not too sweet and with a consistency somewhere between cake and cheesecake. It’s good warm, but even better after refrigerating overnight.

Recipe

3 eggs
1/2 c. sugar
6 T. melted butter
1 c. part-skim ricotta
1 c. nonfat Greek yogurt
1 tsp. vanilla extract
3/4 c. King Arthur Measure-for-Measure Gluten Free flour (or AP flour)
1/2 tsp. salt
1-1/4 tsp. baking powder
1-1/2 c. blueberries

Preheat oven to 350-degrees and grease an 8” or 9” springform pan with a tablespoon of butter. In a large bowl beat together the eggs and sugar with a hand mixer until smooth. Add the melted butter, ricotta, yogurt, and vanilla and beat until well combined. Stir in the flour, salt and baking powder to combine.

Pour the batter into pan and sprinkle the top with blueberries. Bake 50 minutes until toothpick inserted in the middle comes out clean. It will still be slightly jiggly; let rest for 30 minutes before serving. Store in the refrigerator covered in plastic wrap — it’s even better the next day!

* For a prettier look, use round or square biscuit cutters to cut individual servings — best to do this the next day though after it’s been refrigerated overnight.

– inspired by a King Arthur Flour recipe

White Gazpacho with Cucumber and Grapes

With the string of seemingly unending 90-degree days we've had lately, it's good to have a refreshing, chilled soup! This white gazpacho makes a wonderful first course, followed by a colorful Salad Nicoise. If you have a Vitamix or other high speed blender, it makes preparing this recipe a breeze. A garnish of toasted, sliced almonds and halved grapes, with a drizzle of good olive oil makes you look like a rock star!

Recipe

1-1/2 lbs. Persian cucumbers, ends trimmed and sliced
1/4 c. freshly squeezed lemon juice
1 clove garlic, pressed
1-1/2 tsp. sea salt
1 tsp. serrano chile, chopped (taste first for heat, then adjust as you desire)
3 T. olive oil
1 lb. seedless green grapes (reserve a few for garnish)
8 oz. Greek-style plain yogurt
freshly ground pepper
Sliced, toasted almonds for garnish (optional)

Put the cucumbers, lemon juice, garlic, salt, serrano chile, olive oil, and grapes in your Vitamix and puree until smooth. Transfer the mixture to a large bowl and whisk in the yogurt and add a few grinds of black pepper. Cover and chill in the refrigerator for at least 5 or 6 hours. Serve garnished with a few sliced grapes, sliced toasted almonds, and a drizzle of good quality olive oil. Serves 6.

– Anna Thomas, "Vegan Vegetarian Omnivore"

Roman-Style Chopped Chicken Liver

If you like chicken livers, you'll love this recipe from Chef Vitaly Paley (Portland, Ore.). Most chicken liver mousse or pate recipes contains up to half a pound of butter! This is a nice alternative and packed with flavor. Serve with toasted baguette, grilled flatbread, crackers, or as a sandwich spread with sliced red onion and cornichons.

Recipe

1/4 c. olive oil
1/2 lb. chicken livers, cleaned, dried and lobes halved
Kosher salt and freshly ground black pepper
1 large shallot, finely minced
3 cloves garlic, finely minced
2 anchovy fillets, drained and chopped (or 1 tsp. anchovy paste)
5 large fresh sage leaves, finely chopped
2 T. drained capers
1/4 c. Madeira (or port, or cream sherry)
2 T. balsamic vinegar
2 T. Cognac (or brandy)
1 hard boiled egg, peeled and coarsely grated

In a large skillet heat the olive oil over medium heat until it shimmers. Add the livers, season with salt and pepper, and sear until lightly colored on the bottom, about 1 minute. Turn the livers over; add the shallot, garlic, anchovies, sage and capers. Cook, stirring until the shallots have softened, about 3 minutes. Pour in the sherry and balsamic vinegar, turn heat down to medium-low and simmer for 1-2 minutes. Transfer mixture to a food processor. Add the cognac and pulse until coarsely chopped.

Transfer the mixture to a small bowl, fold in the grated egg and season with salt and pepper. Let it come to room temperature, then cover and refrigerate until cold. Can be made up to one day in advance. Makes 1-1/2 cups.

– Vitaly Paley, "The Paley's Place Cookbook"

Broccoli Salad

This is a sweet, sour, crunchy, savory and delicious broccoli salad. Blanch the broccoli first for a minute or two in boiling water, it makes a difference - unless you like your broccoli super crunchy. If you don't have dried cherries, you can substitute dried cranberries or other dried fruit.

Recipe

6 cups broccoli, chopped into bite-size pieces
1/2 lb. bacon, cooked, drained, chopped into 1-inch pieces
1/2 c. mascarpone
1/4 c. mayonnaise
2 T. apple cider vinegar
1/2 tsp. kosher salt
1/2 c. dried cherries
1/2 c. walnuts
1/2 c. gorgonzola cheese, crumbled

Bring a large pot of salted water to a boil, add the broccoli and blanch for 2 minutes. Drain immediately and run under cold water to stop the cooking; transfer to a bowl and set aside. Cook the bacon, drain on paper towels, and cut into 1-inch pieces (reserve 2 tsp. of the bacon fat).

In a large bowl mix together the mascarpone, mayonnaise, apple cider vinegar and salt with a whisk until smooth. Add the broccoli, cherries, walnuts, bacon, 2 tsp. of the bacon fat, and gorgonzola. Toss well and serve.

— inspired by Giada De Laurentiis, Food Network