Recipes of the Month

The peaches have been superb this summer in the Midwest. The local farmers at Farmers Markets are saying there’s about two weeks left of the best peaches. Our recipe for Peach Crisp features a thick crunchy layer of crisp on top made with oatmeal. The large size recipe below fills a 9 x 13 pan; serve it for dessert with ice cream and the leftovers for breakfast with cream. Use our Colorado Morning Oatmeal Breakfast mix for a short cut to the following recipe.

Peach Crisp Recipe Ingredients:

(Ingredients for 9 x 13 pan: See below for adaptation to fit an 8 x 8 inch pan.)

• 1 ½ cup flour
• 1 ½ cup oatmeal
• ½ cup white sugar
• ½ tsp salt
• ¾ cup softened unsalted butter
• (If you are using our Colorado Morning Breakfast Oatmeal mix, use the contents of the streusel packet and you won’t need the following additions.  Add the dried cranberries into the sliced peaches.)
• ½ cup brown sugar
• 1 Tbsp. cinnamon
• ¼ cup walnut nibs, optional

Recipe Directions:

1. Peel and slice 10 to 12 fresh peaches into baking pan.
2. Add 2 Tablespoons sugar, stir and set aside.
3. Place all dry ingredients into a medium bowl and stir to blend.
4. Use two knives and scissor slash the softened butter into the oatmeal mixture. Keep cutting until the mixture clumps and turns brown from the cinnamon.
5. Pat the mixture onto the top of the peaches.
6. Bake at 375 degrees for 45 minutes.
7. Serve hot with ice cream.

For a smaller crisp use the following proportions: 5 to 6 peaches, 1 cup flour, 1 cup oatmeal, 1/3 cup sugar, ¼ tsp. salt, ½ cup softened butter. Use the Colorado Morning streusel mixture or the same measurements above for brown sugar and cinnamon. You’’ll have a nice thick oatmeal crisp topping! We love it for cold for breakfast!

July’s heat calls for an easy summer salad.  This recipe is a variation on the classic Waldorf salad.  Orange dressing substitutes for the original mayonnaise, avocados make it summery, sunflower seeds add crunch and fit with the Mediterranean eating plan.  Chicken is optional, if having salad as the main course.  The following recipe will make ample portions for two main dish servings or 4 side salad servings.

Salad Ingredients:

• 1 large, crisp apple, cored and diced
• 3 stalks celery, sliced
• 4 to 6 ounces mixed greens
• 1 ripe avocado
• 1 cup walnuts, slightly chopped
• 4 ounces Blue cheese, crumbled
• 2 tablespoons sunflower seed
• About 1/2+ cup Orange Salad Dressing
• Optional: 1 to 2 cups chopped grilled chicken breast

Dressing Ingredients:

• 1/4 cup vinegar
• 2 teaspoons grated orange rind
• 1/2 cup orange juice
• Juice of 1 lemon
• 1/4 cup sugar
• 1/2 teaspoon each: dry mustard, salt
• 1 cup oil, either vegtable or canola

Dressing Directions:

1. Combine all ingredients in a 1 pint glass jar, make sure lid is securely attached and shake.
2. Use as needed to lightly coat salad greens.
3. May keep in refrigerator for weeks.

Salad Directions:

1. In a large bowl mix together, diced apple, celery and lettuce.
2. Cut avocado in half, scoop out green meat of avocado and cut up.  Add to apple mixture.  Toss lightly with dressing.
3. Toast walnuts for 3 minutes in skillet over medium heat until slightly browned and crisped.
4. Cool and add with blue cheese and sunflower seeds.
5. Toss and serve.

A great summer side salad or main dish with high fiber chick peas. Using the dried chick peas (also called garbanzo beans) in the New Mexico Mesa Spicy Fiesta Soup mix will give premium bean results with none of the salt in canned beans.

Recipe Ingredients:

• 1 package New Mexico Mesa Spicy Fiesta Soup
• 1 1/2 cups chicken broth
• 2 tomatoes diced
• 1 small purple onion diced
• 1 box frozen artichokes, cooked in microwave
• 1/2 cup sliced black olives
• 1/2 cup crumbled Feta cheese
• 1 teaspoon salt and freshly ground pepper to taste
• 1/4 cup lemon juice
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Optional: 8 ounces diced salami

Mediterranean Chickpea Salad Recipe Directions:

1. Soak beans 4 to 8 hours at room temperature in plenty of water. Drain beans, place into cook pot with 2 quarts of fresh water and simmer for 2 full hours. Drain again and place into large salad bowl.
2. While beans simmer, bring 1 1/2 cups chicken broth to a simmer and add the contents of the Spicy Fiesta seasoning packet. Simmer 15 to 20 minutes. Turn off heat and stir to fluff the saffron rice mixture.
3. Add in and stir tomatoes, onion, artichokes, olives, Feta cheese, salt and pepper and salami (optional).
4. In separate small bowl mix lemon juice, red wine vinegar and olive oil.
5. Toss all ingredients together and serve or refrigerate until ready to dine. Serve at room temp.

Ingredients:

• 2 tablespoons oil
• 1 medium onion, chopped fine
• 1 3/4 pound ground fresh lamb or cubed left over lamb roast
• 1 teaspoon garlic, minced
• 1 1/2 cups chicken broth/stock
• 3/4 cup long grain white rice
• 1 1/2 teaspoons dried mint
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons salt
• 3/4 cup pine nuts
• 3/4 cup currants
• 1 egg lightly beaten
• 11 by 7 by 1 1/2 inch pan
• 16 sheets of filo dough, or a single pie crust
• 1/2 cup melted unsalted butter

Lamb Pie with Filo Crust Recipe Directions:

1. Heat oil in large skillet, sauté onion until softened.
2. Add the lamb and cook until brown.
3. Add stock, rice, herbs and spices.  Cover and simmer for 20 minutes.
4. Remove from heat and blend in egg, currants and pine nuts.  Allow the filling to cool.
5. Brush 11 by 7 by 1 1/2 inch pan baking pan with melted butter.  Lay half of the filo sheets in the pan buttering each layer. Spoon over the meat filling. Top with the remaining pastry sheets, buttering between each one.
6. Bake in preheated 350 degree oven for 45 minutes until pastry puffs and is golden.

If the puff pastry looks like too much work, use a pie crust on top only.

This dish is quintessential comfort food and the bonus is leftovers make soup for another meal.  Preparing this dish also gives the cook a chance to be creative by choosing which ingredients appeal most for this meal in bowl.  You can easily omit some of the vegetables, pick what you like best.  The more vegetables added, the more people can be served. Basic recipe will serve four nicely.

Ingredients:

• 1/2 cup olive oil
• 1 medium to large eggplant, cut up into 1 inch chunks
• 1 purple onion, sliced into semi circles
• 1 red pepper, cut up into 1-inch pieces
• 1 yellow pepper, cut up into 1-inch pieces
• 2 medium zucchini, diced
• 1 pound to 20 ounces turkey Italian sausage
• 1 14-ounce can tomato pieces
• 1 box frozen spinach
• 1 pound small white potatoes, cut up into 1-inch pieces
• 8 ounces mushrooms, cut into quarters (Optional)

Topping Options:  Grated Parmesan cheese and/or crumbled feta cheese

Sausage Ratatouille Casserole Recipe Directions:

1. Place eggplant chunks in a medium bowl.  Toss with 1/4 cup of the olive oil.  Spread on a baking sheet in a 400 degree oven for 25 minutes.  With a metal spatula turn over all pieces midway in the cooking.
2. While eggplant bakes, place 2 tablespoons olive oil and onion slices in heavy casserole or 4-quart cook pot.  Saute onion about five minutes, add peppers, toss and cook five more minutes.  Add zucchini, toss and cook 5 minutes.
3. Heat 2 tablespoons oil in a skillet and push turkey sausage out of casings, crumble and brown about 10 minutes.  Add mushroom pieces, if desired, and cook five minutes longer.
4. Combine eggplant and sausage with the peppers and onion.  Stir well.
5. Add tomatoes, and spinach and/or potatoes, if desired.  Stir well and simmer on low 30 to 45 minutes.
6. Serve with cheese on top and crusty cracked wheat bread.

We like to make plenty of this satisfying dish and refrigerate leftovers. Step one is already done for a great soup.  The next day reheat in medium saucepan adding chicken broth as needed for liquid and add any other left over vegetables in the refrigerator such as green beans or cauliflower to make this two step soup.  Serve again with grated cheese and crusty bread.

Serves about 6.

Ingredients:

• 3 tablespoons olive oil
• 1 medium purple onion
• 2 medium fennel bulbs
• 1 yellow pepper
• 2 naval oranges
• Fresh parsley or tarragon

Orange Fennel Salad Recipe Ingredients:

1. Peel and slice onion in half top to bottom and then cut crosswise into narrow half circle pieces.
2. In large skillet saute onion in oil 2 to 3 minutes.
3. Cut fennel bulbs  in half top to bottom and then cut crosswise into narrow half circle pieces.  Add to skillet.
4. Cut yellow pepper the same way into narrow half rings.  Add to skillet and sauté five minutes.
5. Add juice of half an orange and continue cooking for a total of about 12 minutes.
6. Remove from heat, place on platter and cool.
7. Top with oranges sliced into pieces.
8. Sprinkle with parsley and serve.

Optional:  top with crumbled feta cheese or toasted walnuts, or serve warm and use as a bed for lightly sautéed white fish such as sole or snapper, for a whole meal.

Serves 3-6.

Salad Ingredients:

• 1 ripe avocado, peeled and sliced
• 1 large ripe pink grapefruit
• 3 to 6 ounces arugula
• 2 ounces crumbled blue cheese
• Optional: toasted glazed sliced almonds

Dressing Ingredients:

• 1 teaspoon sugar
• 1 tablespoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup olive oil

Grapefruit Avocado Salad Recipe Directions:

1. Place all ingredients for dressing into small bowl and whisk until creamy.
2. Cut grapefruit in half and scoop out all the half segments.
3. Place into salad serving bowl, adding in avocado, arugula and crumbled blue cheese.
4. Toss with dressing and serve.
5. To garnish with almonds place 1/3 cup almonds into small skillet, add 2 tablespoons of sugar over medium heat and stir until sugar melts and coats the almonds and almonds turn golden brown.  Be careful not to burn.

Serves 4-6.

Ingredients:

• 8 ounces brie cheese, cut into small pieces
• 1/2 cup olive oil
• 2 shallots, minced
• 1 tsp minced garlic
• 1/4 cup sherry or white wine vinegar
• 1/4 cup lemon juice
• 1 Tbsp Dijon mustard
• 6 ounces mixed greens

Lemon Brie Salad Recipe Directions:

1. Cut rind off brie, cut up and let come to room temperature.
2. Heat olive oil on low in small saucepan for 5 minutes.
3. Add in shallots and garlic, cook until translucent, 5 minutes.
4. Stir in vinegar, lemon juice and mustard.
5. Place greens in salad serving bowl with cheese on top.
6. Toss with warm dressing and serve.
7. May top with walnuts or croutons, if desired.

Serves 6. Use an 8 x 8 inch pyrex pan for this dish, or double all ingredients in the recipe and bake in a 9 x 13 pan to serve 10 to 12.

Ingredients:

• 4 to 5 thick slices buttered bread, stacked, sliced into cubes (about 4 cups)
• 12 ounces grated medium or sharp cheddar cheese
• 4 eggs, beaten slightly
• 2 cups milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon Cayenne pepper, or Frontier Soups Chipotle Dip Mix

Cheesey Strata Recipe Directions:

1. Spread bread squares in pan.
2. Top with shredded cheese.
3. In a medium bowl mix remaining ingredients together.  Pour over the cheese and bread.
4. Cover and let stand several hours or overnight in the refrigerator.
5. Bake at 350 degrees 50 minutes for the smaller pan and one hour for the larger.  Serve immediately.

Use Little Jones sausages for this recipe, either precooked or fresh, follow directions on package.  12 sausages per package.  Determine quantity needed.

Ingredients:

• 1, 2, or 3 packages Little Jones sausages
• 3-6 good apples, sliced and cored
• 1-2 cups brown sugar

Sausage and Apples Recipe Directions:

1. Brown sausages in large skillet.
2. Add in apples browning and turning.
3. Add brown sugar, continue stirring about 10 minutes.
4. The brown sugar will turn into a golden syrup.
5. Cover and keep on low for about 25 minutes, or place in baking dish covered in oven until ready to serve.  Serve alongside an egg dish.

This can be made ahead and reheated to serve.