Nectarines with Graham Cracker Crumble

This crumble is quick and easy. The perfect way to highlight summer fruit.

3 lb necatines, sliced thin
2 TBSP corn starch
1/4 c brown sugar
2 tsp vanilla paste
4 graham crackers
3 TBSP unsalted butter, cut into small pieces
1/2 c sliced almonds, toasted

Preheat oven to 375.

Combine nectarines, cornstarch, 2 TBSP sugar, vanilla and a pinch of salt in 9×13 pan, toss to combine. 

Combine crackers, butter, and a pinch of salt in a food processor and pulse until the mixture comes together. Toss with almonds and scatter over the nectarines.

Bake for 35 – 40 minutes until brown and bubbly.

Serves 10 – 12.

Boubon Peach Cobbler

The best thing about summer is all the amazing stone fruit! This week I whipped up a tasty cobbler.

3 lb peaches, sliced thin
1/4 c brown sugar
3 TBSP flour
1/4 c bourbon
1 TBSP vanilla bean

1 c whole wheat flour
3/4 c all purpose flour
3 TBSP sugar
2 tsp baking power
1/4 tsp baking soda
1/4 tsp salt
6 TBSP butter, cut into small pieces
1 c buttemilk
2 tsp course sugar

Preheat oven to 375. 

Toss the fruit with the sugar, flour, bourbon, vanilla and a pinch of salt in a 9×13 pan. Cover with foil and bake for 20 minutes. 

Combine flour, sugar, baking powder, baking soda, and salt in a food processor, pulse to combine. Add butter and pulse till it forms a fine meal. Add buttermilk and pulse a few times to combine. 

Remove the peaches from the oven, remove the foil and scoop dollops of topping onto the peaches. Sprinkle with sugar and bake for 35 – 40 minutes until golden brown. 

Serves 12.

Grilled Fish Tacos


These are delicious and healthy, perfect for a hot summer night since all the cooking is done outside. I used Tajin to season the fish, you can get in the produce section of your grocery store, it’s a lime and mild chili spice that is great of fruit.

1 lb firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4 tsp ground cumin
1/4 tsp chili powder
2 TBSP vegetable oil
Salt and pepper
1/2 cabbage, cored and thinly sliced
1/2 medium red onion, thinly sliced
1/4 c coarsely chopped fresh cilantro
6 to 8 soft (6-inch) corn tortillas
Sliced avocado
Cotija cheese

Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, tajin (be generous with the tajin) and 1 TBSP of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 1 hour.

Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss.

Spray the grates of the grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Heat the tortillas on the grill while you cook the fish, about 1 minute per side.

Slice the remaining lime halves into wedges and serve with the tacos.

To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw, salsa, cheese and avocado.