Peach Blueberry Crisp

Recipe Adapted from Elana's Pantry

What to do when you have 25# of fresh organic peaches from Michigan? Make peach crisp!

ingredients:

6 or 7 peaches, sliced

1 cup blueberries (frozen or fresh)
1 T fresh lemon juice
3 T arrowroot powder
1/4 cup cane juice crystals or sucanut
1 1/2 cup almond flour
1/2 t sea salt
1/4 cup coconut oil
1/4 cup honey

Mix together fruit, lemon juice, arrowroot, and cane juice crystals. Pour fruit mixture into pie pan.

Mix together with a fork or pastry blender: almond flour, salt, coconut oil and honey.

Crumble the topping over the fruit mixture.

Bake at 350 degrees covered with foil for 45 minutes. Remove foil and bake an additional 5 minutes or till topping is browned.

Enjoy! 

Green Dressing

Inspired by a cooking class yesterday...I am experimenting with ways to make my bounty of CSA lettuce even more delicious!

Blend together on high:
about 1/2 cup fresh mixed herbs (cilantro, basil, mint....ect)
1 small pickle cucumber or half of a regular cucumeber
2 cloves garlic
2 pieces candied ginger
juice of one lemon, about 1/4 cup
about 1/2 cup olive oil (till desired consistency)

Cucumber Fennel Salad

ingredients:
1/4 cup lemon juice (juice of one lemon)
3 T olive oil
2 T rice vinegar (more if desired more tang)

1 cucumber, thinly sliced

1 zucchini, thinly sliced

1 medium fennel bulb, thinly sliced
1 apple, cored and thinly spliced (if using organic leave on the peel for added color)
1 peach, pitted, peeled and thinly sliced

1-2 T red onion, diced 

1 handful of fresh herbs (any combination of dill, mint, lemon balm, cilantro or parsley)
sea salt to taste

fresh nasturtium for garnish

directions:
(Prepare 2-4 hours ahead of time and chill before serving)

Mix together lemon juice, olive oil, rice vinegar and salt in a jar or bowl.

Combine all other ingredients in a bowl, pour dressing over and toss together.