Peach & Corn Salad

Juicy summer peaches and fresh corn off the cob are tossed in a tangy and slightly spicy vinaigrette. The perfect side served chilled or room temperature for your next gathering.

Ingredients

• 2 fresh peached, peeled and sliced

• 1 ear of sweet corn, kernels removed

• 1 small red onion, thinly sliced

• handful of fresh basil, chopped

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tbsp balsamic vinegar

• 1 tsp dijon mustard

• 1/2 tsp grainy mustard

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 tsp cayenne pepper

• 1/4 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp Chile pepper flakes

Directions

Add the peaches, corn kernels, onion and basil to a serving bowl and gently toss to distribute the ingredients. To make the vinaigrette, in a small bowl, combine the oil, vinegars, mustards and spices and stir to combine. Drizzle spoonfuls over the peaches and toss. Continue adding the vinaigrette until it has enough for your desired taste. You may need more if not serving immediately. Serve. This salad can be refrigerated, but tastes best at room temperature.

Rhubarb Streusel Muffins

These muffins are the ideal use for tart stalks of rhubarb. Lightly sweet batter with a buttery crumb topping. They can be made into 12 standard muffins or six jumbo muffins.

Ingredients

Streusel Topping

• 1/2 stick butter, melted.

• 2/3 cup flour

• 1/3 cup sugar

• 1/2 tsp cinnamon

• 1 stick butter, melted

• 1 cup sugar

• 2 eggs

• 6 tbsp milk

• 6 tbsp Greek yogurt or sour cream

• 1 tsp vanilla

• 2 cups + 2 tbsp flour

• 1 tbsp baking powder

• 1/2 tsp salt

• 2 cups rhubarb, chopped

Directions

Preheat the oven to 425 degrees. Grease muffin tin and set aside.

To make streusel topping, combine the melted butter, flour, sugar and cinnamon in a small bowl and mix until consistency looks like wet sand. Set aside.

To make muffin batter, combine the melted butter and sugar in a large mixing bowl. Add eggs, one at a time, mixing well after each edition. Add the milk, yogurt and vanilla. Mix well. Add 2 cups of the flour, baking powder and salt and mix until just combined, being sure not to over mix (some flour still showing is ideal at this stage). In a medium bowl, toss the chopped rhubarb and the remaining 2 tablespoons of flour until coated. Add the rhubarb to the batter mixture and fold in until evenly distributed.

Scoop batter into prepared muffin tin, filling 3/4 of the way full. Top batter with the streusel topping. Place into preheated oven and bake for 10 minutes at 425. reduce oven temp to 375 and bake for an additional 15-20 minutes, or until golden brown.

Butter Lettuce with Dill Peppercorn Ranch

Possibly my favorite salad…delicate butter lettuce with dollops of bright homemade ranch, crispy panko and toasty walnuts.

Ingredients

• 1 head butter lettuce

• 3/4 cup plain whole milk Greek yogurt

• 1/4 cup mayo

• 1 teaspoon heavy cream or milk

• 1 teaspoon whole peppercorns, ground

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/4 teaspoon paprika

• 1 tablespoon fresh dill, chopped

• 1 teaspoon fresh lemon zest, divided

• 1/2 cup panko bread crumbs

• 1/4 cup walnut pieces

• 2 tablespoons olive oil

Directions

Roughly tear the washed and dried lettuce and place in a salad or serving bowl. In a medium bowl, combine the yogurt, mayo, cream or milk, ground peppercorns, salt, garlic powder and paprika and stir until combined. Add the chopped dill and 1/2 teaspoon of lemon zest and stir to combine. This makes a fairly thick dressing, if you prefer a more runny dressing, add additional cream or milk until you reach your desired consistency. Add additional salt to taste.

In a small skillet on medium high heat, add panko, walnuts and olive oil. Stir to allow breadcrumbs to absorb the oil, and cook until toasted. Breadcrumbs will be a light golden brown. Remove from heat.

Dollop the dressing over the greens. Sprinkle with toasted crumbs and walnut mixture. Top with the remaining lemon zest. Dress with a drizzle of olive oil, salt and additional fresh dill. Serve immediately.

Leftover ranch dressing can be kept in the fridge for up to a week and used as a dip or for more salads.

Spring Dutch Baby for One

Springtime flavors like lemon and dill come together to make the perfect breakfast (or lunch or dinner) for one.

Ingredients

• 3 tbsp butter

• 1 large egg

• 1/4 cup milk

• 1/4 cup flour

• 1/4 cup grated cheddar cheese

• 1/2 tsp salt

• 1/4 tsp freshly ground pepper

• 1/4 tsp lemon zest

• 1 small onion, sliced

• handful fresh baby spinach

• fresh dill

Directions

Preheat oven to 475 degrees. Place 2 tablespoons of butter in a small cast iron skillet and place in the oven. Meanwhile, melt 1 tablespoon of butter in a small skillet. Add sliced onion and cook until softened. Add spinach and cook until wilted. Turn off heat. In a medium bowl, whisk the egg, milk, flour, cheese, salt, pepper and lemon zest until combined. When the butter is melted in the skillet remove from the oven. Pour batter into the cast iron skillet with the melted butter. Place in the oven and bake until puffed and browned on the edges, 10-15 minutes. Remove and top with sautéed onions and spinach, additional lemon zest, salt and pepper, and desired amount of fresh dill.

Feel free to double the recipe to serve more than one. Increase the cast iron skillet size accordingly. Bake time will also increase to 20-25 minutes.