Grilled Summer Peach & Tomato Salad

from People Magazine - Stephanie Goldfarb's recipe
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.

4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)

Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill

Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.

Drizzle with olive oil and top with sliced basil and sea salt.

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I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!

Caramel Apple Crisp

Ingredients:

Topping: 1 1/3 cup oats
2/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup sugar
2/3 cup toasted almonds
a pinch of salt
12/ T of butter (1 1/2 sticks), melted

Filling:
6 green apples (peeled and sliced)
2 C sugar
1/4 C corn syrup
1/4 C water
1/2 C heavy cream
2T cornstarch mixed with 2 T cold water

Directions:
To make the topping, combine the oats, flour, sugars, nuts, and salt. Stir until blended. Pour the melted butter over and mix with the fork. Chill in the fridge until ready to use.

To make the filling, whisk together the sugar, corn syrup, and 1/4 C water. Cook over medium heat without whisking until you have achieved an amber color syrup. Remove from the heat and whisk in the cream very carefully. Return to the heat and add the apples. Cook until the apples have softened slightly. Add the cornstarch mixture and cook until the mixture is thick. Pour into a square baking dish, and crumble the topping over the fruit filling. Bake at 400 degrees for 25-30 minutes, or until golden and bubbly.

Serve warm with a scoop of ice cream on top.

Winter Squash Soup

Easy, Smooth, Delicious Winter Squash Soup

Use butternut, acorn, delicata or hubbard squash. Or use fresh pumpkin! This soup can be prepared 2 days ahead and refrigerated. It freezes great.

Ingredients:

4 lb. Winter Squash or Pumpkin
2 T (1/4 stick) butter
1 med onion, chopped
2 cloves garlic - chopped
1/2 teaspoon ground nutmeg
5 cups (or more) vegetable or chicken broth
1 apple, peeled, cored, diced
1/2 C apple cider (optional)

Garnish (optional):
Sour cream or plain yogurt
Chopped fresh cilantro or parsley

Preparation:

1. Preheat oven to 325 degrees F. Line a cookie sheet with foil and coat with vegetable oil. Cut winter squash or pumpkin into large chunks, place on cookie sheet and bake in the oven until soft (approx. 30 min.) Remove from oven, cool, peel and cut into smaller pieces.

2. Melt butter in large pot over medium-high heat. Add chopped onion, garlic and nutmeg. Saute until onion is soft but not yet brown (about 5 minutes). Add peeled squash or pumpkin pieces, broth, apple, and apple cider. Bring to boil; then reduce heat and simmer uncovered until squash and apple are tender (about 20 minutes).

3. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper (or hot pepper sauce). If soup is too thick, stir in more broth. Heat and serve.

4. Garnish each serving with a dollop of sour cream or plain yogurt. Add some chopped cilantro.