Pesto all Trapanese (Sicilian Almond Pesto)

3 medium cloves garlic
Kosher salt
2 ounces toasted blanched almonds (60g; about 1/2 cup); see note
35 large basil leaves (about 4 sprigs, weighing 25g total)
2 to 4 mint leaves (optional)
3 1/2 ounces (100g) grated cheese, preferably a milder aged pecorino or a 50/50 mix of Pecorino Romano and Parmigiano-Reggiano, plus more for serving
1 pound (450g) plum tomatoes, peeled and seeded
1/4 cup (60ml) extra-virgin olive oil, plus more as needed
1 pound (450g) linguine

If Using a Mortar and Pestle: Crush the garlic in the mortar with a pinch of salt to form a paste. Add almonds and beat and crush into a rough paste. Work in basil leaves and mint (if using), pounding and crushing into tiny bits. Smash in cheese, followed by tomatoes and olive oil. The final sauce should be a rough paste. Season with salt.

If Using a Food Processor: Pulse garlic with almonds until roughly chopped. Add basil, mint (if using), cheese, tomatoes, and olive oil and process to a rough paste. Season with salt.

Transfer two-thirds of the sauce to a large heatproof serving bowl.

In a pot of salted boiling water, cook linguine until al dente. Transfer pasta to serving bowl, reserving some of the pasta-cooking water. Toss well, adding more olive oil and pasta-cooking water, 1 tablespoon at a time each, until a creamy sauce forms that’s not dry but also not soupy. Season with salt, if needed. If the sauce gets too dry at any point, simply add more pasta-cooking water to loosen it.

Serve, spooning remaining sauce on top of each portion and adding more cheese as desired.

Caramelized Coconut Green Beans

Kosher salt
1 pound green beans, trimmed
2 tablespoons coconut oil
1 cup fresh or thawed frozen coconut chunks, thinly sliced
1 tablespoon minced garlic
1 teaspoon black mustard seeds
1/2 teaspoon cracked black peppercorns
1 medium yellow onion, chopped
2 red Thai chiles, split lengthwise
1 teaspoon coriander seeds, toasted and cracked
1 teaspoon flaky sea salt

Bring a large pot of salted water to a boil. Add green beans; cook until bright green and crisp-tender, about 3 minutes. Drain beans and rinse under cold water until chilled; pat dry with a paper towel.?

Melt coconut oil in a large cast-iron skillet over medium-high. Add coconut slices, and cook until browned on one side, about 4 minutes. Stir to loosen coconut; add garlic, mustard seeds, and peppercorns. Cook, stirring often, until mustard seeds pop, about 30 seconds. Stir in onion and chiles. Cook, stirring often, until onion and coconut are golden around edges, 3 to 4 minutes.

Add green beans to skillet, and fold to coat. Cook until green beans are heated through, about 3 minutes. Transfer to a platter, and top with coriander seeds and flaky sea salt.

Garlic Naan

1 teaspoon active dry yeast
2 tablespoons sugar
1/4 cup water, room temperature
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup whole milk, room temperature
1/2 cup full-fat plain yogurt
3 tablespoons minced garlic
Cooking oil, for the bowl 1 stick melted unsalted butter
Kosher salt

In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes. In the meantime, mix the flour, baking soda, and baking powder in a large bowl.

Whisk together the yeast mixture, yogurt, and milk, and stir into the dry ingredients. Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes. Place the dough in an oiled bowl and cover with plastic wrap. Leave at room temperature until doubled in size, about 2 hours.

Remove the dough from the bowl and turn onto a well-floured surface. Knead it briefly and divide the dough into 12 equal portions. Roll it into 1/4-inch thick ovals, approximately 6 inches wide.

Heat a cast-iron skillet over moderately high heat. Sprinkle each portion with minced garlic and press it into the dough. Brush the dough with melted butter and place in skillet. Cook for about one minute, until the dough puffs up. Flip, cover the pan, and cook for one more minute. Remove from the pan and brush both sides with butter and sprinkle with salt. Place in a towel-lined bowl until ready to serve.

Kulcha

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon fine salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 cup plain yogurt
1/2 cup water
1/4 cup vegetable oil
1/3 cup minced shallots
2 scallions, minced
2 tablespoons minced serrano with seeds
1 teaspoon minced peeled fresh ginger
1 teaspoon toasted sesame seeds
1/4 teaspoon ground fennel
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
Ghee or clarified butter, for brushing

In a large bowl, whisk the flour with the sugar, salt, baking powder and baking soda. Using a wooden spoon, stir in the yogurt, water and oil until the dough starts to come together. Using your hands, knead the dough in the bowl until smooth. Wrap the dough in plastic and let rest at room temperature for 2 hours.

In a medium bowl, mix the shallots with the scallions, serrano, ginger, sesame seeds, fennel, cumin and oregano.

Unwrap the dough and roll it into an 8-inch log, then cut the log into 8 pieces. Preheat a large cast-iron skillet or griddle. Work with one piece of dough at a time: Roll out a piece of dough to an 8-inch round. Spoon a heaping tablespoon of the shallot mixture in the center of the round. Fold the edges of the dough into the center, covering the filling. Using your palm, gently press to flatten. Carefully roll out the filled dough to a 7-inch round.

Brush the kulcha with ghee and add to the hot skillet. Cook over moderately high heat, turning once, until puffed and charred in spots, about 4 minutes total. Transfer to a plate. Repeat with the remaining pieces of dough and shallot mixture. Serve warm.

Lemon Chicken Stir-Fry

2 tablespoons extra-virgin olive oil
1/2 onion, finely chopped
3 garlic cloves, minced
2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
1 tablespoon soy sauce, plus more for seasoning
1/4 teaspoon toasted sesame oil
Kosher salt
Freshly ground pepper
1 tablespoon plus 1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 scallion, thinly sliced
Steamed rice, for serving

In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes.

Add the garlic and cook for 1 minute.

Add the chicken and cook over moderately high heat, stirring occasionally, until browned all over, 3 minutes.

Stir in the soy sauce and sesame oil, season with salt and pepper and stir-fry until the chicken is cooked through, 3 minutes longer.

Remove from the heat and stir in the lemon zest and lemon juice.

Season with salt, pepper and soy sauce.

Transfer the chicken to a platter, top with the sliced scallion and serve with rice.

Thai Corn Salad

1 to 2 red Thai bird’s eye chiles (depending on your tolerance for heat), stemmed, seeded and cut into ½ -inch slices
4 cloves garlic, chopped
2 ounces green beans, cut into
1-inch pieces (3/4 cup)
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce, or more as needed
1/4 cup fresh lime juice (from 2 or 3 limes)
2 medium tomatoes, cored and cut into 8 wedges each
3 medium carrots, coarsely grated
2 1/2 cups cooked corn kernels (from 3 cobs; see NOTE)
1 3/4 cups roasted, unsalted cashews

Combine the chiles (to taste) and garlic in a gallon zip-top bag and zip it almost all the way closed, leaving an inch or two unzipped. Use a rolling pin to pound the chiles and garlic through the plastic and form a rough paste. Add the beans and pound briefly to crush them a little. Add the brown sugar, soy sauce and lime juice.

Add the tomatoes and pound briefly, just to flatten them. Stir in the carrots and corn; pound gently, just to help the flavors incorporate. Taste, and add more soy sauce as needed.

Transfer to a serving bowl, top with the cashews and serve right away.

NOTE: For an easy way to briefly cook corn that makes it easy to husk and de-silk, dip the three cobs, husks and all, in water (just to moisten them). Microwave on HIGH for 4 to 5 minutes, until very hot. Remove, let cool for a bit, then use a sharp knife to cut crosswise through the husk and cob an inch or two from the wide end (opposite from the end with the tassel of silk). Hold the silk end, and push the corn out. To cut off the kernels, let the cobs cool until easy to handle. Cut the cobs in half crosswise, stand each half on one end and cut off the kernels from each side.

Coconut Corn Salad

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup big coconut flakes, well toasted
1 cup sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.

Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

Lime and Blistered Peanut Coleslaw

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt
honey, to taste

In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and blistered.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

In a separate bowl combine the lime juice, olive oil, salt. Taste, and whisk in a teaspoon or two of honey if the lime is too strong for you. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Roasted Tomato Salsa

2 pounds Roma tomatoes (or similar), cut in half lengthwise
1 medium white onion, cut into six wedges
1 large garlic clove, halved
a couple pinches of finely ground sea salt
2-3 tablespoons of extra-virgin olive oil
1 medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained
1 -2 chipotles in adobo sauce (canned)
1/2 cup cilantro, roughly chopped

Heat oven to 400F degrees. Now gently tossed the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.

Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they’ve cooled a bit). Chop and add the onions as well. Season with salt generously, and stir in the cilantro.

Dhaba Chicken Curry

3 onions, coarsely chopped
2 garlic cloves
One 1-inch piece of fresh ginger, peeled and chopped
1/4 cup vegetable oil
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
Pinch of ground cloves
Pinch of ground cardamom
1/4 teaspoon turmeric
1 cup tomato sauce
Four 6-ounce chicken breast halves on the bone, skinned
Salt
1 cup water
Garam masala, for sprinkling
2 tablespoons chopped cilantro

In a food processor, chop the onions. Add the garlic and ginger and process until they are finely chopped.

In a medium, enameled cast-iron casserole, heat the vegetable oil. Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute. Add the onion mixture and cook over high heat, stirring occasionally, until the mixture is golden brown, about 6 minutes. Add the turmeric and tomato sauce and simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

Season the chicken breasts with salt and add them to the casserole. Coat the chicken with the sauce. Add the water, cover and bring to a boil. Simmer over low heat, turning a few times, until the chicken is white throughout, about 10 minutes. Season the chicken curry with salt.

Transfer the chicken and sauce to a serving bowl. Sprinkle garam masala on top, garnish with the cilantro and serve.
Serve With

Basmati rice or naan.

Pasta alla Norma

1 pound eggplant, peeled and cut into ¾-inch cubes
Kosher salt
6 tablespoons extra-virgin olive oil, divided
12 ounces penne rigate or mezze rigatoni pasta
8 large garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
2 pints grape tomatoes
2 tablespoons white balsamic vinegar
1/2 cup lightly packed fresh basil leaves, roughly chopped
2 ounces ricotta salata, shredded

Heat the oven to 475°F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the eggplant with 1½ teaspoons salt and 4 tablespoons of the oil. Spread in a single layer on the prepared baking sheet and roast until browned and tender, 30 to 35 minutes, stirring once.

Meanwhile, in a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about ½ cup of the cooking water, then drain the pasta.

While the eggplant roasts and the water heats, in a 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and 1½ teaspoons salt, then cover and cook, occasionally shaking the pan, until the tomatoes begin to release their liquid, about 1 minute. Stir in the vinegar, then use the back of a large spoon to crush the tomatoes. Cover, reduce to medium and cook, stirring, until the mixture breaks down into a lightly thickened sauce, 8 to 9 minutes.

Peach Bread Pudding with Warm Brown Sugar Sauce

Bread Pudding:
1/2 a loaf of day-old unsliced bakery bread
3-4 peaches, peeled and sliced
3 eggs
1/2 cup white sugar
1/2 cup heavy cream
2 cups whole milk
1 1/2 tsp vanilla or vanilla bean paste
4 tsp white sugar, for topping

Brown Sugar Sauce:
1/4 cup salted butter
1/2 cup brown sugar
1/4 cup heavy cream
pinch salt

Preheat oven to 350° and grease 4 individual dishes or an 8×8-inch baking pan. Set on to a baking sheet and set aside.

Peel peaches and cut in to slices. Set aside.

Slice bread in to thin 3/4-inch slices or cube. If using slices, you’ll want your bread pieces to be about an inch higher than the height of your baking dish, so figure out how tall they should be and cut off the bottom of the slices to that height. (*You won’t need the part you cut off the bottom, but you can use them by cutting them in to cubes and making some croutons with them!). Then cut each of the trimmed slices in half from top to bottom to make two pieces. Set aside.

In a bowl, whisk together the eggs, 1/2 cup white sugar, cream, milk and vanilla.

Place your bread slices in to your baking dishes (or disby slightly overlapping them (crust side facing the side of the disand allowing them to tilt back a bit. If using cubes, place in your dish or dishes.

Place some peach slices in the gaps between the bread. Pour some of the egg mixture over the bread and in to the dishes, just until it reaches the top edge of the dish or until it nears but doesn’t cover the top of the bread.

Allow to stand at room temperature for 15 minutes, then top up with remaining egg mixture, just until it reaches the edge of the dish again or near the top of the bread. You may not need it all.

Lightly brush the top of the bread with a bit of the egg mixture, then sprinkle a heaped 1 tsp. of white sugar over the top of each dish, especially on the top crust edge.

Place dishes on baking sheet (to catch any overflow!) in to preheated 350° oven and bake for about 35 minutes, or until golden and set. (*You may want to check at 25-30 minutes in case it’s browning too quickly, in which case, just lay a sheet of aluminum foil over top while it finishes baking.

Remove from oven and let stand 10 minutes before eating. If not eating right away, allow to cool for 10 minutes, then cover and refrigerate.

While puddings are baking, make the brown sugar sauce by melting butter in a small saucepan over medium heat. Add brown sugar, cream and a pinch of salt and stir to combine.

Allow to come to a boil, stirring regularly. Once it comes to a boil, cook another few minutes, stirring regularly, then remove from heat and pour in to a bowl or pitcher.

Cover and refrigerate if not using right away. Can be re-warmed in the microwave/saucepan to serve.

Serve puddings at warm, at room temperature or slightly re-warmed in the microwave, topped with warm brown sugar sauce (*You’ll want to place your small dishes on a plate, as the brown sugar sauce will most likely spill over the sides when poured on top).

Peaches and Cream Cake

2/3 cup white sugar (scant 2/3 cup)
1 large egg
1 large egg yolk
1 tsp vanilla
1/3 cup melted butter
1/2 cup all purpose flour
1 tsp baking powder
6 Tbsp whole milk at room temperature
6-7 fresh peaches

Grease an 8 or 9-inch springform pan (if you don’t have a springform, use a regular round 8 or 9-inch cake pan, but note that you will not be able to remove in one piece from this type of pan). If you’d like to later remove the cake from the base, be sure to line the bottom with a round of parchment paper. Sprinkle the inside of the greased pan with a bit of brown sugar. Wrap the outside of the springform pan in a piece of aluminum foil and place on a baking sheet.

Preheat oven to 355° F.

Peel peaches and cut flesh off sides, then cut in to chunks (don’t have to be too small). Set aside.

Melt the butter and let it cool. In a medium bowl, whisk together the flour and baking powder. Set aside.

In the meantime, whisk the eggs with the sugar until the mixture is light and fluffy (2-3 minutes). Add the vanilla and (coolemelted butter until combined. Add the milk and then the flour sifted with baking powder. Gently fold peaches into the batter.

Pour in to the prepared pan. (*You’ll know you have enough peaches if they poke above the batter when you pour it in the pan. If not, maybe add another). If you like, you can sprinkle the top with white sugar before baking for a sweet top crust.

Bake in preheated 355° oven for 50-55 minutes. Remove to a cooling rack and allow to cool completely in the pan. Once cooled, refrigerate in the pan if you are making ahead. To eat right away, run a knife around the outside and remove the outer ring. Slice and serve cool, at room temperature or slightly re-warmed, garnished with a dusting of icing sugar or dress it up with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.

Peaches and Cream Crumble Cake

For the cake:
2 cups cups all-purpose flour
2/3 cups white sugar
1 tsp. baking powder
1/2 cup unsalted butter cold and cut into 6-8 pieces
3 medium peaches peeled and cut into thin slices
2 large eggs
1 cup heavy cream 35%, table cream (18%) or half and half cream (10%)
1/2 cup sour cream or plain yogurt
1/2 cup brown sugar
1 tsp. vanilla
Pinch salt

For the crumble topping:
1 cup all-purpose flour
2/3 cup white sugar
1/4 tsp. cinnamon
Pinch salt
1/4 cup unsalted butter melted
Icing/Confectioner’s Sugar for garnish

Preheat oven to 360° F. and grease an 8-inch springform pan. If you want to easily remove the cake from the base to a serving platter easily, line the bottom with a round of parchment paper, as well. Set on a baking sheet and set aside.

Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, like sand almost.

Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared peach slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.

When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 25 minutes.

Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.

When the cake has baked for a further 25 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 25-30 minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it’s ready to take out of the oven. It should have bake about 70-75 total, including all 3 steps.

Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.

Dust with powdered/icing sugar, if desired.

Skillet Peach and Blueberry Cake (with other fruit variations)

For the cake batter:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Pinch nutmeg
1/2 cup butter softened
3/4 cup brown sugar packed
2 eggs
1 tsp. vanilla
2/3 cup sour cream
1 peach peeled, pitted and cut into large chunks
1/2 cup fresh blueberries or a bit more, if you like
For the top of the cake:
2 peaches unpeeled and cut into thin slices
1/2 cup fresh blueberries
Turbinado white or brown sugar, for sprinkling over-top

Preheat oven to 350 F.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. Set aside.

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and sour cream and mix in. Scrape down side of bowl as needed. Add flour mixture and mix until smooth and well combined.

Fold chunks of peach and 1/2 cup blueberries in to the batter, then spread the batter into a greased skillet (10-inch top diameter works well) or a 9-inch cake or springform pan. Arrange peach slices in a circular pattern on top of the batter, around the outside of the cake. Fill the centre with a mound of blueberries.

Bake in pre-heated 350 F. oven for 45-50 minutes, or until deep golden and a tester inserted near the centre comes out clean.

Pickled Peaches with Burrata

3 ripe peaches cut into thin slices
1/4 small red onion cut into thin slices
1/4 cup white wine vinegar
1 tsp. sugar
Salt and freshly ground pepper
4 cups mixed greens Spring Mix, arugula, spinach etc.
2 Tbsp. olive oil
8 oz. burrata or fresh mozzarella cut or torn into pieces

In a large bowl, combine vinegar and sugar. Add red onion slices with a little salt and pepper. Toss to combine. Allow to stand at room temperature about 10 minutes.

Add peach slices and allow them to “pickle” for a bit as well. Let sit in vinegar from 1-5 minutes, depending on how pickled you’d like them. Somewhere around 3 minutes gives a nice blend of sweet and sour. Drain off pickling liquid, reserving the liquid.

Add greens to the bowl and drizzle with olive oil and about 2 Tbsp. of the reserved pickling liquid. Toss to combine.

Place salad on plates and place pieces of burrata on top. Season with salt and pepper.

Grilled Potato Salad with Creme Fraiche and Dill

5 medium red, white or yellow fleshed potatoes, washed but not peeled
2 Tbsp. olive oil for brushing
Salt and freshly ground pepper
1/2 c Creme Fraiche
1 Tbsp. whole grain mustard
1 Tbsp. water
2-3 Tbsp. chopped fresh dill

Prepare the dressing by combining the creme fraiche and grainy mustard in a bowl. Add a bit of salt and freshly ground pepper. Now, add just enough water to thin the mixture so that it can drop from a spoon, about 1 Tbsp. or a bit more, if needed. Cover and refrigerate until needed.

Prepare the potatoes by cutting lengthwise into 1/4-inch slices, discarding the rounded outside slices. Bring a large pot of salted water to a boil, then add the potato slices and boil until just tender, about 8-10 minutes. Drain, then remove the slices to an even layer on a baking sheet. Brush top side of the potato slices with olive oil and sprinkle with salt and pepper.

Heat BBQ or grill pan to high heat. Place slices on the grill, oiled side down and cook until lightly charred, on the underside, about 5 minutes. Before flipping, brush the top side of the potatoes with more oil and sprinkle with salt and pepper. Flip potatoes and cook the other side until lightly charred, a further 5 minutes.

Remove potatoes to a cutting board. Slice in half lengthwise and toss into a serving bowl or skillet. Sprinkle with a bit more salt and pepper. Drizzle with creme fraiche dressing and garnish with chopped fresh dill.

Charred Corn and Peppers with Crema

3 cobs corn kernels cut off (about 1 1/2 cups)
1/2 poblano pepper diced
1/2 red sweet pepper diced
1 Tbsp olive oil
Salt and freshly ground pepper

Pickled Onions:
1/2 cup cider vinegar
1 Tbsp white sugar
1 1/2 tsp kosher salt
1/2 red onion sliced

Crema: (Optional)
2 Tbsp sour cream
Juice of 1/4 lime
Pinch cumin or cayenne (optional)
Pinch salt and freshly ground pepper

To serve:
Crumbled feta cheese
Chopped fresh cilantro

Do ahead: Make quick pickled onions by combining all the ingredients in a medium bowl. Cover and set on the counter for at least 1 hour before using. (Do way ahead! Make well ahead, cover and refrigerate. These will keep in the fridge for at least a week!)

Place skillet in cold oven. Preheat oven to 400 F., leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.

Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.

When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15 minutes, stirring once half way through. Remove skillet and stir mixture. Turn oven on to broil and place under the broiler (about 6 inches from heat) and allow to broil until corn/peppers begin to char (about 5 minutes, but watch closely so it doesn’t burn). Remove from oven and allow to cool to warm.m

To serve, top with crumbled feta cheese, a scattering of pickled onions, chopped cilantro and a drizzle of crema, if desired.

Peach Raspberry Almond Cake

Cake:
1 cup unsalted butter
1 1/2 cups light brown sugar
1 tsp vanilla extract
3 large eggs
1 1/2 cups + 1 1/2 Tbsp self-raising flour
1/3 cup + 1 Tbsp ground almonds
1/4 tsp salt omit if you used salted butter
2 ripe but firm peaches cut into 12 large wedges (peeled or not, as you like)
3 1/2 oz. fresh raspberries
1/4 cup flaked almonds

Garnish:
Icing/Confectioners’ sugar

Line a 7×11-inch baking pan with parchment paper and set aside. (Alternately, you could use a 9×9-inch baking pan. As cake will be a bit thinner, expect baking time to be a bit less, so adjust accordingly.)

Preheat oven to 355 F.

Prepare your peach wedges by cutting 6 generous wedges from each peach and set aside.

On the stovetop, melt the butter in a medium saucepan over medium heat. Remove from heat and allow to cool for 5 minutes. Add the sugar, vanilla and eggs and beat with a wooden spoon until smooth. Stir in the flour, ground almonds and salt.

Pour the batter into the prepared baking pan. Lay the peach slices on top 3 wide and 4 long, so that each finished piece of cake with have a full peach slice on top. Scatter the raspberries over-top, then sprinkle with flaked almonds.

Bake in preheated oven for 40 minutes, then loosely cover top with a piece of aluminum foil. Bake a further 15-20 minutes, or until a tested comes out clean. Cool in the pan for 20 minutes, then lift out onto a cooling rack.
.
When mostly cooled, cut into 12 squares, dividing the cake into thirds from the short end and quarters along the longer side.

Enjoy slightly warm or allow to cool completely. Serve dusted with icing sugar.

Peach Crisp Buttermilk Biscuits

Topping:
1/4 cup large-flake, old-fashioned oats
1/4 cup brown sugar
1 Tbsp flour
1 Tbsp butter melted

Biscuits:
2 cups all purpose flour
2 Tbsp white sugar
1 Tbsp baking powder
1 tsp salt (3/4 tsp if using salted butter)
1/4 cup butter cold and cut in to 8 pieces
3/4 cup + buttermilk * cold and well shaken
Milk or cream for brushing tops

Filling:
2 medium firm, ripe peaches peeled and diced
1 Tbsp flour
1/4 tsp cinnamon
Glaze (Optional):
1 cup icing/confectioners sugar
1 Tbsp + milk

Preheat oven to 425F. Line a baking sheet with parchment paper. Set aside.
Prepare topping mixture by combining all ingredients and stirring until moistened. Set aside. Peel and dice peaches and set aside.

In a medium bowl, whisk together well the flour, sugar, baking powder and salt. Add cold butter chunks to flour mixture. Using your fingertips, rub the butter in to the flour mixture until you have coarse crumbs with butter pieces no larger than a pea. Add about 2/3 of the cold buttermilk and using a fork, stir in to mixture until flour. Add more buttermilk, AS NEEDED, until the flour is just evenly moistened (but not wet).

Turn dough out on to floured surface. Gather the dough in to a mound and fold it over on to itself 2 or 3 times, until dough is one moist piece. Form in to a ball. Using a floured hand, press dough down until you have an even 1/2-inch thick piece of dough. Scatter diced peaches over 1/2 of the dough. Dust flour and cinnamon over-top of peaches. Fold the other 1/2 of the dough over the 1/2 with the peaches and press down lightly.

Using a 2-inch cutter, cut rounds from the dough and place on to parchment lined baking sheet, allowing several inches between each biscuit. Take scraps of dough and re-form in to a 1-inch thick piece and cut more. You should get about 6 biscuits. Brush tops of biscuits with a bit of milk or cream. Divide prepared topping mixture evenly on top of biscuits. Sweep away any that falls on the parchment (so it doesn’t burn).

Bake in preheated 425F. oven for 15-17 minutes or until lightly golden and just cooked through. Remove from oven, then remove biscuits from baking sheet on to a cooling rack. Allow to cool slightly, to enjoy warm or cool completely and store in an airtight container.

If you’d like to add the sweet glaze, combine the icing sugar and milk until you have a just pourable consistency. You may need to add more milk. Place a baking sheet under your cooling rack to catch the drips and pour your glaze over-top of the biscuits.

**Make your own buttermilk by adding 2 tsp vinegar or lemon juice to a 3/4 cup milk and allow to stand 5 minutes.