Nectarine and Strawberry Crumble

 I love fresh fruit with buttery, oaty topping perfect for summer dessert (or breakfast).

Ingredients:
2 c strawberries, sliced thin
1 1/2 lb nectarines, sliced thin
1/4 c sugar
1/4 c corn starch
Topping:
1 c sugar
2 tsp cinnamon
1 c oats
1 stick of butter, cut into small pieces
3/4 c flour

Preheat oven to 350.

In a 9×13 toss the strawberries, nectarines, sugar and corn starch.

Toss the crumble ingredients in a food processor and pulse until it looks like course meal. 

Spread over fruit. Bake for 30 – 45 minutes until the topping is brown and fruit is bubbly.

Serves 8 – 10.

Halloumi, Spinach and Harissa Tartine

 I love a quick lunch idea – thanks Bon Appetite for this one. Grilled cheese, sautéed spinach and a smear of harissa pasta on toast – so perfect! I love TJ’s 3 seed bread and always have a loaf in the freezer for sandwich emergencies.

Ingredients: 
2 thin slices of Halloumi cheese
2 c spinach
1 – 2 slices of bread, toasted
Harissa paste

In a large skillet over medium heat, cook the cheese until brown at the same time. In the same skillet, cook the spinach until wilted, season with a little salt and pepper.

Spread a little Harissa on the toasted bread, top with spinach and cheese.

Serves 1.

 Butter Warmed Corn with Cilantro

 This dish is so simple and packs a ton of flavor. It goes perfect with meats. This literally only takes 2 minutes.

Ingredients:
3 ears of corn, kernals cut from cob
2 TBSP butter
1/2 c fresh cilantro, chopped
Zest of 1 lemon
Salt

Melt butter in a large skillet over medium heat. Add corn and cook until just warmed through, tossing to evenly coat in butter, about 1 minute. Transfer to a bowl and shower with zest, cilantro and salt. 

Serves 4. 2 WW PP.

Chilled Beet Soup

  
Nothing says summer like a chilled soup! This one is from the amazing Patricia Wells. It literally comes together in minutes, Just be sure you make it couple hours before you serve it so it has plenty of time to chill. I cheated and used the cooked beets from TJ’s, which in my opinion is perfectly acceptable.

Ingredients:
1 lb steamed, peeled beets
2 c cold water
2 cloves garlic, green germ removed
1 onion, quartered
1 tsp dijon
1 TBSP sherry-wine vinegar
Salt
Several TBSP minced chives for garnish

Toss everything except the chives in a Vitamix or powerful blender. Purée till smooth. Chill for at least 2 hours.

Top with chives at serving time.

Serves 4. 1 WW PP.