Peach and Berry Crumble

1/4 cup plus 2 Tbl. light brown sugar

1/4 cup all -purpose flour

1/4 cup rolled oats

1/4 tsp. cinnamon

Pinch of salt

2 Tbl. unsalted butter cut into pieces

1/4 cup broken pecan halves

4 large freestone peaches

2 Tbl. fresh lemon juice

1 Tbl. cornstarch

1/4 tea. finely grated fresh ginger

1 cup mixed fresh berries

Preheat the oven to 400°. Bring a medium saucepan of water to a boil. In a medium bowl, combine 1/4 cup of the brown sugar with the flour, oats, cinnamon and salt. Using your fingers or a pastry blender, work the butter until the mixture resembles peas. Stir in the pecans.

Using a small sharp knife, make a shallow X in the bottom of each peach. Add the peaches to the boiling water and blanch for about 30 seconds, then remove and refresh with cold water. Peel, pit and slice the peaches.

In a large bowl, toss the peaches with the lemon juice, cornstarch, ginger and the remaining 2 tablespoons of brown sugar. Fold in half of the berries and spoon the fruit into a 1-quart baking dish. Sprinkle the crumbs over the fruit, top with the remaining berries and bake for about 30 minutes, or until bubbling and the top is golden. The crumble can be baked up to 6 hours ahead and reheated before serving. Makes 4 servings.

From Food & Wine, July 1999

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Mint and Scallion Soba Noodles

12 oz. dried soba noodles

1/3 cup rice vinegar (not seasoned)

1 Tbl. vegetable oil

1 Tbl. soy sauce

1-1/4 tsp. sugar

3/4 tsp. salt

1/2 cup chopped fresh mint

1-1/2 cup thinly sliced scallions (1-1/2 bunches)

Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, then drain well.

While noodles are cooking, stir together vinegar, oil, soy sauce, sugar and salt until sugar is dissolved.

Toss noodles with dressing, mint, and scallions.

Gourmet Magazine, June 2001

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Meringue Kisses

8 large egg whites

1/8 tsp. salt

2 cup superfine granulated sugar

Special equipment: a large pastry bag fitted with a 1/4-inch plain tip and parchment paper
Preheat oven to 175 degrees F and line 2 large baking sheets with parchment paper.

Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.

Spoon half of meringue into pastry bag and pipe 1-inch-wide kisses onto 1 baking sheet, about 1/2 inch apart. Pipe more kisses onto second sheet in same manner. (All kisses will fit on 2 baking sheets)

Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours.
Turn off oven and cool meringues in oven 1 hour, then cool completely on sheets on a rack. Makes about 10 kisses.

Note : Meringues keep in an airtight container at room temperature 3 days.

Gourmet Magazine, June 2001

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Arugula and Tomato Salad

4 vine-ripened tomatoes

1 red onion

2 pkgs fresh arugula

2 cups canned cannellini or red kidney beams, rinsed and drained

2 Tbl. extra-virgin olive oil

1 clove fresh garlic, chopped

1 Tbl. balsamic vinegar

fresh ground black pepper

Slice the tomatoes and red onion in rings and place in alternate layers with the arugula and 1/2 cup beans on each of 4 plates. Mix the oil, garlic and vinegar and spoon over the salad. Finish with fresh ground pepper. Serves 4.

Light and Natural Cookbook

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Eggless Egg Salad

10-oz. Package Silken Lite Firm Tofu, drained

1 tsp. apple cider vinegar

2 tsp. prepared yellow mustard

1 tsp. honey

1/2 tsp. turmeric

2 Tbl. celery, diced

2 Tbl. onion, diced

1 tsp. parsley, chopped

dash paprika

1/2 scant tsp. white pepper

Crumble tofu into a small mixing bowl. Set aside. In a separate bowl, combine vinegar, mustard, honey, and turmeric. Mix thoroughly and pour over crumbled tofu. Add celery, onion, parsley, paprika, and pepper. Mix thoroughly. Refrigerate approximately 30 minutes to allow flavors to meld. Serves 3.

Light and Natural Cookbook

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Honeyed Sweet Potato Biscuits

2 cups unbleached flour

1 Tbl. baking powder

1/2 tsp. salt

1/4 cup shortening

1 Tbl. grated orange peel

1 Tbl. grated lemon peel

3/4 cup sweet potatoes, baked until tender, peeled and mashed

1/3 cup honey

1/2 cup approximately, skim milk

In large bowl, mix flour, baking powder and salt. Cut in shortening until mixture resembles peas. Add orange and lemon peels, sweet potatoes and honey and mix well. Add enough milk to make a soft, but not sticky dough. Turn out onto floured board and knead 3-4 times. Pat to 1-inch thickness and cut out two 1/4 -inch rounds. Place on ungreased cookie sheet and bake at 400 degrees F for 15-18 minutes or until lightly browned. Yields 10 biscuits.

Light and Natural Cookbook

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