Roasted Peaches with Amaretto Ricotta

This is such a quick dessert, very light for hot summer days, and can be made ahead of time. Great with peaches, but any stone fruit will do. Just gather up some peaches, cut them in half, remove the stone, and on a baking sheet sprinkle them with a little butter, cinnamon and brown sugar, roast for about 15 to 20 min’s in a 400F. oven. Roast cut side down.

Place your drained ricotta in a bowl, sweeten to taste with some sugar, and then pour in some Amaretto liqueur, start with a couple tablespoons, just taste test it, you’ll know when to stop.

I like to add some chopped candied orange peel, or freshly grated peel to the ricotta. Combine everything really well together. When the peaches are soft and warm, place your cold ricotta mixture on top and then sprinkle with toasted sliced almonds, and a drizzle of honey. Now all you have to do is pour a cup of coffee and enjoy!!

GARDEN UPDATE
Hubby’s green thumb is working! Our tomatoes are getting tall and so are our Melrose Peppers.

Everything is blooming, I love this time of year!
Have a good work week.
Buon Appetito
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Eggplant Rolatini

This is one of those dishes I haven’t made in ages! I normally don’t fry eggplant anymore, its too time consuming, and it totals out my stove, so roasting and grilling is usually the norm here. But having said that, I think the special quality of this dish comes out with the breading and frying process, so once or twice a year, what the heck, go for it!!

The coating is so very light, you won’t get that heavy tasting feeling at all!

Slice your eggplant lengthwise, and do salt your eggplant to let some of that bitterness come out. Pat it dry. Lightly dredge each piece in flour, shake off excess, and then quickly dip in beaten eggs. I use canola oil, enough to cover the bottom of my pan, med high heat, watch out they cook fast!
Drain on paper towel, season with salt and pepper. You might have to wipe out your pan with a paper towel and start with some fresh oil if leftover brown bits start to burn.

The filling is made with ricotta cheese, a handful of shredded mozzarella, grated romano or parmesan , s&p, chopped fresh basil or parsley, and an egg to bind it all. Mix it all together, spread it on the eggplant slice and roll. Place them single layer in a baking dish a top them with a light fresh marinara sauce, and more grated cheese.

Bake 375 for about 20 mins. The last couple of minutes I like to stick the whole pan under the broiler, and crisp it up a bit. But don’t walk away!! Keep checking so you don’t burn them!
No doubt we will be growing eggplant in our garden this year!
UPDATE ON OUR GARDEN
The hubby’s going all out! He cemented 4 poles in the ground and took some chicken wire and made a fence around it to keep out the rabbits. He also threw some compost on the dirt. Next week he will make a small gate on the right side so we can get in and out.
He’s getting pretty fancy, he even put 4 finials on top of the posts for a little decorative touch!
Watch out Martha!!!

Buon Appetito!
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Zucchini Coins with Fettucine

Good food doesn’t have to be expensive. In fact some of our favorite meals are very simple and not complicated at all. For a few dollars and less than 30 minutes you could have this on your table, and probably some leftovers for lunch the next day.

We enjoy meatless meals often. Sometimes I walk up to the meat counter and do a blank stare.

Been there, done that, did it! Don’t get me wrong, we’re meat eaters, but I have to say my favorite sections at the markets are the produce sections, I just love the variety, in fact that’s where I spend most of my money!

For this dish, cut your zucchini into coins and saute in olive oil till golden brown. Remove and drain on paper towels. In the meantime have your water boiling for your 1lb of pasta. In the same pan you sauteed your zucchini, add 2 shaved garlic cloves and about 1/4 cup of olive oil cook till light golden, also add some pine nuts till toasty. Add your cooked pasta and about 3/4 cup of reserved pasta water.

Turn off your heat, add back your zucchini, a good amount of grated romano, and chopped fresh parsley. Toss gently.
Believe it or not I’ve never had a veggie garden, I usually only want to grow tons of herbs, especially my beloved basil!
This year hubby’s going to try organic veggies (he’s the gardener) he just broke ground on Saturday. I’ll show you how things go as we progress.

Buon Appetito!!
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