What's Cookin'

Mmmm.... fresh peaches. Ripe, crispy vegetables. Do we expect anything more from summertime? Check out the recipes below and see how they make the most of summer's bounty. Easy to prepare, they'll satisfy your tastebuds and your summer figure. Enjoy!

Peach Pudding Cake
1 3⁄4  plus 2 Tbsp. flour
2 1⁄4  tsp. baking powder
1⁄2  tsp. baking soda
3⁄4  C. unsalted butter, room temp.
1 3⁄4  C. sugar (can use Splenda)
2 Tbsp. vanilla
2 large eggs
3⁄4  C. buttermilk
4 C. peeled, sliced peaches

Preheat oven to 350°F. Prepare a rectangular glass baking dish.

Whisk flour, baking powder and baking soda in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar. Beat in vanilla, then eggs, one at a time incorporating well after each addition. Using low speed, beat in flour mixture alternately with buttermilk. Beat well.

Pour batter into baking dish, spreading evenly. Arrange peach slices over batter, overlapping slightly. Spray sheet of aluminum foil with vegetable oil spray; cover cake with foil, spray side down, and seal edges.

Bake 45 minutes. Remove foil. Bake another 40 minutes until top is golden brown and edges are crusty. Test to see
if it's done.

Layered Salad with Garlic Dressing
3 Tbsp. crushed/minced garlic
1 C. mayonnaise
1⁄2  C. buttermilk
1⁄3  C. fresh basil, coarsely chopped
2 1⁄2  large heads of romaine lettuce, cut into bite size pieces
1 large fresh fennel bulb, halved, cored, thinly sliced
1 15 1⁄2  oz. can garbanzo beans (chickpeas), rinsed and drained
1⁄2  C. Kalamata olives, chopped
1 12-oz. container, grape tomatoes
2 medium zucchini, trimmed, cut into 1/8-inch thick rounds

Place minced garlic, mayo and buttermilk in blender. Puree. Add basil and blend until basil is chopped. Season to taste.

Place lettuce in bottom of large glass bowl. Top with fennel, then garbanzo beans, olives and tomatoes. Spread zucchini over salad. Spread dressing over zucchini. Cover and chill at least 1 hour. Can be made 8 hours ahead and chilled. Don't worry!
Zucchini prevents salad from getting soggy. Toss before serving.

Capellini with Fresh Ricotta, Garlic, Corn and Herbs
3 Tbsp. minced garlic
2 Tbsp. extra virgin olive oil
4 ears of fresh corn in the husk
6 Tbsp. fresh lemon juice
4 tsp. grated lemon peel
8 oz. capellini
2 C. mixed greens
2 C. torn radicchio
1 C. ricotta cheese
1⁄2  C. grated fresh Parmesan cheese
1⁄2  C. fresh parsley, chopped
1⁄4  C. fresh chives, chopped
1⁄4  C. fresh dill chopped

Place corn on baking pan and bake until tender, about 25 minutes. Cool slightly. Remove husk, cut the kernals from cob, and put them in a bowl with the crushed garlic. Prepare the pasta according to the directions. Drain and rinse with cool water. Place pasta in a medium bowl and toss with 2 Tbsp. oil. Cut pasta in thirds with cooking shears.

In a big bowl, combine pasta, greens, radicchio, ricotta, Parmesan cheese and herbs with garlic mixture. Toss to coat and season to taste. Garnish with shaved Parmesan if desired.

Vodka Spiked Cherry Tomatoes
1 pint ripe cherry tomatoes
2⁄3  C. vodka
1 Tbsp. dried cumin
2 Tbsp. salt
1 Tbsp. finely chopped cilantro

Carefully puncture each cherry tomato in a half-dozen places with a toothpick. Place tomatoes in a bowl and add the vodka. Marinate at room temperature for 2-3 hours, turning tomatoes occasionally.

Drain off most of the vodka from the cherry tomatoes and place in a serving bowl. (Reserve vodka for making Bloody Marys.) Combine cumin, salt and cilantro in a small bowl. Serve tomatoes, with toothpicks, alongside. Use cumin mixture for dipping. (This got rave reviews from my sister.)