New Foods to Inspire Your Cooking

Don’t throw away another dime buying a grocery store food item that looks good, but is a taste waste.

Amy Richardson shares the products that are good enough to inspire your cooking, and recipes to go with them.

Garden Fresh Courgette, Lemon and Goat Cheese Tart with Artichoke Pesto
1 unbaked pastry crust
4 eggs, lightly beaten
3/4 cup half and half
1/2 cup milk
1/4 cup sour cream
1/4 tsp freshly snipped oregano
1/4 tsp salt
1/8 tsp pepper
Zest of 1 lemon
2 tbsp. Artichoke Pesto; Cucina & Amore
6 oz. French goat cheese, such as Montrachet, crumbled
1 small zucchini, thinly sliced
1 yellow crook neck squash, thinly sliced

Line 9 inch pie plate, or 11 inch tart pan with pastry crust.
Bake for 4 minutes, remove from oven and set aside.
Heat oven to 350 degrees
Lower oven temperature to 325
In a medium size mixing bowl, whisk together, eggs, sour cream and pesto. Whisk in half and half, milk, oregano, lemon zest, salt and pepper. Add cheese. Mix well.
Pour about half of the mixture into the crust; sprinkle the squash evenly over the top. Pour in remaining liquid.

Bake for about 50 minutes or until a knife inserted comes out clean and top is lightly browned.

Make 6-8 servings
Blackberry Lavender and Lemon Mint Spritzers
Dry Lavender Soda
Blackberry juice, chilled
Crushed ice
Fresh lemon mint, or spearmint

To layer:

Fill glass with crushed ice. Pour blackberry juice over crushed ice, filling about 2/3 full. Add lavender soda, and garnish with lemon mint.
Chilled Mango, Melon Gazpacho
2 cups cantaloupe, finely diced
2 cups watermelon, finely diced
2 cups honeydew, finely diced
2 cups mango orange juice
2 cups passion fruit juice
1/2 cup vanilla bean Greek Style yogurt
Fresh mint
chile lime fruit spice ( available at Mexican markets )

In a glass serving bowl, place diced fruit. Set aside.
Whisk or blend fruit juices and yogurt. Pour over fruit and chill.
Serve with fresh mint and chile spice.

Makes 4-6 servings

Berry, Cherry, and Rhubarb Crisp with Fresh Basil and Brown Sugar Whipped Cream
40 oz. jar ED Smith Cherry, Raspberry, and Rhubarb Preserves
3 cups assorted berries, fresh or frozen
2/3 cup sugar
2 tbsp. flour
1-2 large Basil leaves, snipped

Preheat oven to 350
Butter a large oval baking dish or individual ramekins, set aside.

In a medium sized bowl, toss together fruit, flour and sugar. Stir in the preserves and snipped Basil, pour into prepared dish. Set aside.

Ina Garten’s Apple Crisp Topping:

1 1/2 cup flour
1 cup oatmeal
3/4 cup brown sugar
3/4 cup white sugar
1/2 tsp coarse salt

1 cup butter, chilled and cut into small pieces

In a medium sized mixing bowl, stir together the dry ingredients, using a pastry blender, cut in butter to make a nice even crumb. Pour an even amount over the top of the berry mixture, and bake for 45-55 minutes, or until golden brown and bubbling.

Serve with Brown Sugar Whipped Cream

1 cup heavy whipping cream
3 tbsp. brown sugar
1/2 tsp vanilla

Dissolve brown sugar in chilled whip cream.
Refrigerate until ready to whip.
Just before serving, place cream in medium sized bowl.
Add vanilla, and whip until don’t peaks form.

Makes 2 cups

Fresh Peach and Prosciutto Caprese Salad with Micro Greens and Orange Champagne Dressing
2 large peaches, sliced into 1/8inch rounds
10-12 pieces fresh mozzarella, 1/4 inch thick
1/8 pound prosciutto
Micro greens
Orange champagne vinegar
Olive oil
Fresh cracked pepper and sea salt

To assemble:

Place a handful of micro greens on individual salad plates. Top with prosciutto, and then layer slices alternating, peaches and cheese, ending with peaches on top. Drizzle with a little olive oil and orange vinegar and salt and pepper to taste.

Makes 4 servings

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