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Broccoli and Chickpea Salad
Broccoli and Chickpea Salad
Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts. In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper. Drizzle broccoli mixture with dressing and adjust seasoning.
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Nectarine Cobbler
Nectarine Cobbler
Filling:
Topping:
Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
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Nectarine and Cherry Compote over Vanilla Ice Cream
Nectarine and Cherry Compote over Vanilla Ice Cream
Preheat oven to 375°. In a small bowl, combine sugar, rum if desired, cornstarch and vanilla. Transfer to a greased 13×9-in. baking dish. Place nectarine halves, cut side down, over sugar mixture. Sprinkle with cherries. Bake, uncovered, 35-40 minutes or until bubbly and fruit is tender. Serve warm with ice cream
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