Summer Recipes

Merguez Stuffed Squash

Servings: 4

Ingredients

  • 2-4 inch diameter cannon ball squash

  • 1/2 pound Uli’s Merguez sausage

  • 1/2 cup onion, diced

  • 1/2 cup feta cheese

  • 1 small heirloom tomato, diced

Directions

Cut the squash in half and scoop out the seeds. Steam until al dente. Set aside.

Remove the sausage from the casing; break it into small pieces and sauté in a medium sauté pan over medium heat with the onion until the sausage is cooked and the onion translucent.

Remove from the heat and add the feta and tomatoes. Check for seasoning and adjust as necessary.

Preheat the oven to 350°F. Stuff the squash with the mixture. Bake for 20 minutes or until the cheese begins to brown on top.

Blueberry and Cucumber Salad

Servings: 6

Ingredients

  • 2 cups Persian cucumber, diced to the size of your blueberries

  • 2 cups blueberries, rinsed and picked over

  • 1/4 cup Napoleon white balsamic vinegar

  • 2 tablespoons basil leaves, chiffonade

  • 1/4 cup dry cheese crumbled (my first choice is goat feta but if not cotija will work to add a salty

  • element)

Directions

Combine the cucumber, berries, basil and cheese. Add the vinegar in 1-tablespoon increments tasting as you go until you get the flavor you like.

Notes

Remember this is to serve your palate. Adjust the quantities and ratios to your taste. Add more or less cucumber, berries, cheese and basil.

Stone Fruit Cobbler with Ginger Crumble

Servings: 12

Filling Ingredients

  • 4 tablespoons tapioca flour

  • 4 pounds stone fruits: nectarines, peaches, pluots (whatever is in season), cut into 1-inch pieces

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon almond extract

  • Sugar to taste

Crumble Ingredients

  • 2 cups pastry flour

  • 1/4 cup Market Spice candied ginger, finely chopped

  • 1/3 cup sugar

  • 1 tablespoon baking powder

  • 3/4 teaspoon salt

  • 6 tablespoons unsalted butter, melted

  • 3/4 cup heavy cream

Directions

Preheat oven to 375°F.

Filling

To a large bowl, add the fruit and taste for sweetness. Add enough sugar in small amounts to reach the desired taste. Add the almond extract. Mix the tapioca flour and add the fruit and toss to coat. Transfer to a 9x13 in. pan. Dot with butter.

Crumble

Mix the dry ingredients; add the butter and mix to combine. Add the ½ cup of the cream (more if needed) and bring together. Crumble on top of the fruit. Bake for about 25 minutes until the crumble is browned and the filling is bubbling. Serve warm or at room temperature.

Notes

For a slightly different “take” on the crumble, substitute 1 cup of almond flour for 1 cup of pastry flour.

Remember this is a fruit cobbler, not a sugar cobbler. If it doesn’t need sugar, don’t add it.