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Traditional Basil Pesto
Traditional Basil Pesto
Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients until smooth.
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Slow Cooker Peach and Blueberry Cobbler
Slow Cooker Peach and Blueberry Cobbler
For the filling:
For the topping:
Make the filling: Generously coat the insert of a 6-quart or larger slow cooker with cooking spray or butter.
Halve and remove the pits from the peaches. Cut into 1/3- to 3/4-inch-thick slices. Place in a large bowl and add the blueberries. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Add the sugar, cornstarch, lemon juice, and salt, and gently stir with a rubber spatula to combine. Pour the fruit filling into the slow cooker and spread into an even layer.
Make the topping: Place the flour, sugar, baking powder, and salt in a medium bowl. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds to the bowl. (Save the pod for another use.) Whisk to combine.
Add the milk and butter and stir it in with the rubber spatula until the flour is just moistened and a soft dough is formed. Be careful not to overmix. Drop heaping tablespoons of the dough over the fruit in an even layer (it will not completely cover the fruit).
Place a large sheet of paper towels over the slow cooker, making sure it completely covers the top of the slow cooker, but does not sag down onto the cobbler. Cover with the slow-cooker lid.
Cook until the fruit is tender, the filling is bubbling and thick, and the cobbler topping is puffed and set, about 2 1/2 hours on high or 4 hours on low. A toothpick or cake tester inserted in the cobbler topping should come out clean. Discard the paper towel. Let the cobbler cool at least 15 minutes uncovered before serving. If transporting to a picnic or party, let the cobbler cool completely to give the fruit filling time to set.
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Frittata with Roasted Green Chiles, Summer Squash and Potatoes
Frittata with Roasted Green Chiles, Summer Squash and Potatoes
Once the chilies are cool, peel, seed and cut them into thin one-inch long strips. Set aside. Slip the skins off the potatoes and slice them thinly with a thin, sharp knife. Set aside.
Preheat the oven to 350° F. Heat the butter or olive oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, about five minutes. Add the zucchini, green onions and 1/2 teaspoon salt. Cook, stirring, until soft, about eight minutes. Set aside to cool slightly.
After the vegetables cool, put them in a large bowl with the beaten eggs, potatoes, chiles, parsley, cheese and salt and pepper.
Pour the mixture into a lightly oiled three-quart baking dish, and bake for 25-30 minutes until the eggs are firm.
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