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Arctic Glo Creme Brulee


4 arctic glo nectarines, sliced into 1/2” pieces (or so)

4 C heavy whipping cream

9 egg yolks

3/4 C sugar

1 tsp vanilla



Place 9-12 ramekins (6oz or so) in a large baking dish.  Cover the bottom of each ramekin with the nectarines.  Drizzle with honey and place under the broiler until tender/browned.  Remove & fill baking dish with boiling water, leaving about 1/2-3/4” space from the top of the ramekins.

Meanwhile, in a heavy sauce pan, whisk whipping cream, yolks and sugar together over medium heat until the mixture reaches 160° (bubbles form on the sides).  Remove from heat and mix in vanilla.  Ladle cream mixture over nectarines in ramekins and bake at 325° for 25-30 minutes, or until the edges are firm, but center still jiggle.  Remove from the baking dish/water and let cool for 10 minutes.  Refrigerate until about 10 minutes before serving, then spread 1/2 tsp brown sugar on top and place under the broiler (or use a torch) to caramelize the sugar.  Serve & enjoy!


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Broccoli & Apple Salad


3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 Tbsp. chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked & crumbled



In a large bowl, combine broccoli, apples, mixed dried fruit and onion.  Add yogurt; toss to coat.  Sprinkle with bacon.  Refrigerate until serving.

Makes 6 servings. Recipe from the Taste of Home magazine, December 2014.

***You can substitute the dried fruit and apples for just about any other fruit—I’ve often had this salad made with grapes.  I would think plums would pair nicely, too!  You can also swap out the broccoli for cauliflower or do a combo of both.

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  • 4 peaches, peeled and sliced
  • 1/4 cup light brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon salt
  • The juice of 1/2 Lemon



  • 1 1/3 cups flour
  • 1/3 cup uncooked oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup buttermilk


Bake peaches on grill, cover on, over indirect medium heat for 40-45 minutes. Check crust for done-ness.


Combine sliced peaches, brown sugar, cinnamon, salt, and lemon in a small bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

To prepare the crust, combine the flour, uncooked oats, brown sugar, baking powder and salt in a medium-sized bowl

Cut the butter into the flour mixture (you can use a pastry blender if available)

Add the buttermilk until a soft dough is formed (you may not need the entire 1/2 cup)

Grease a cast iron pan with unsalted butter

Layer peach mixture at the bottom of the cast iron pan

Top with soft dough

Grill uncovered over indirect heat for 40-45 minutes, or until crust is browned and done all the way through

Serve with vanilla ice cream, if desired (http://rockinmama.net/recipe-grilled-peach-cobbler/)

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Summer Cherry Cake

Adapted, only slightly, from Martha Stewart



6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour

1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) cherries, pitted and halved (or any other not-too-juicy fruit)



Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or springform pan.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

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  • 1¼ cups (170 g) pitted dark sweet cherries, frozen (pre-freeze your own!)
  • ½ packet stevia (about ¼ teaspoon powdered stevia; omit if your cherries are super sweet)
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon pure almond extract or 1/16 teaspoon ground mahlab
  • 1/16 teaspoon sea salt
  • 2-3 tablespoons ice-cold water
  • 1 tablespoon chopped good-quality dark chocolate (see Note)



  1. Add the cherries, stevia, vanilla extract, almond extract, and salt to a food processor and pulse until it looks crumbly.
  2. With the motor running, slowly add enough cold water (about 2 to 3 tablespoons) so it comes together into a smooth mixture.
  3. Add the chocolate chips and pulse one or two times.
  4. Serve immediately if you like it on the softer side, or transfer to the freezer to solidify a little before serving.



Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.



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1) Use equal parts fruit, sugar and vinegar (apple cider, red wine or champagne is preferred to basic white)

2) Wash your fruit and mash it in a bowl with the sugar.  Allow this to sit for a few hours (or up to a few days) in your fridge.

3) Strain the resulting syrup through a mesh strainer, pressing gently to break up the fruit solids with a large spoon or spatula.  Compost the solids.

4) Mix the syrup with an equal measure of vinegar, whisking to incorporate and dissolve any remaining sugar.

5) Store the shrub in the fridge, in a clean jar with a lid.  Shake occasionally, as the mixture will settle; the flavors will also mellow over time.

6) To serve: mix with water or soda water for a tangy and refreshing drink, or use as a mixer in a cocktail.

**recipe from Edible Seattle, July/August 2015 edition.

Some of our favorite shrubs are rhubarb, apricot, nectarine and berry.

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