Ingredients:

¼ C honey

1½ C fresh late season Utah peaches, peeled and chopped

1 1/2 C reduced-fat milk

1 cup water

1/2 C arborio rice

3 T granulated sugar

pinch salt

¾ cup nonfat evaporated milk

1 egg yolk

zest of 1 lemon

1/2 vanilla bean (scraped)

2 t butter

1 T minced fresh basil

Method:

Prepare the peaches: gently warm the honey until it’s pourable but not boiling. Add to chopped peaches and set aside.

In a saucepan, combine the rice, water, 1 cup of the milk, sugar, and a pinch of salt. Bring to a gentle simmer over medium-low heat. Cook uncovered for about 20 minutes, stirring occasionally, until the rice is very tender. You may need to add additional milk if rice seems too stodgy. You’re after a loose creamy texture.

Temper in egg yolk by whisking together the remaining ½ cup milk, evaporated milk, egg yolk and lemon zest until smooth. Add ½ C of the hot rice mixture to the yolk mixture and then slowly stir this mixture back into the hot rice. Add vanilla and cook over low heat until creamy.
Remove the saucepan from the heat. Stir in the butter and fresh basil. Let the pudding cool and layer with honeyed peaches. Finishing with peaches on top. Serve warm or chilled.

Serves 4

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Harissa is a North African condiment made from hot peppers, spices and oil. It is typically used as a condiment or as a base for soups, stews and curries.

INGREDIENTS:

1 t ea cumin seeds and coriander seeds

1/2 t caraway seeds

3 garlic cloves

6 dried pasilla or ancho chilis, stemmed and seeded

2 large red bell peppers, roasted, peeled and seeded, coarsely chopped

Extra-virgin olive oil

1 t freshly ground black pepper

1/2 t salt, or to taste

2 T chopped cilantro or mint leaves

METHOD

Place dried peppers in a large bowl or pot and pour boiling water over them. Let them steep about 20 minutes to soften. Drain, reserving liquid. Place hydrated peppers in the food processor.

Dry roast the spices in a pan until they are fragrant, about 2-3 minutes, cool and add to food processor. Add all remaining ingredients and process to form a paste while drizzling in olive oil adding a bit of the reserved pepper liquid for the proper consistency.

Store in a jar with a little oil over the top.

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INGREDIENTS

1 # zucchini (about 2 large)

1 T extra-virgin olive oil, plus more for drizzling

kosher salt & freshly cracked pepper

8 oz Swiss chard, leaves only, finely chopped (reserve stems for another use)

1 C whole milk ricotta (see my recipe for homemade ricotta  https://petitefeastutah.com/blog/2015/07/10/homemade-ricotta-with-grilled-bread-and-tomato-basil-relish/)

Zest of 1 lemon

1 tsp fresh thyme leaves, finely chopped

2 T toasted pine nuts

1 ½ C fresh tomato sauce or high-quality store bought

Parmigiano Reggiano & minced fresh parsley, for serving

METHOD
Slice zucchini lengthwise into ¼-inch planks. Square off the side of zucchini by cutting a thin lengthwise slice off one side; discard. Starting on the trimmed side, cut the zucchini lengthwise into 1/4-inch-thick planks, discarding the second end piece. Lay slices flat on a sheet pan and sprinkle lightly with kosher salt. Let rest until softened. 

Chef’s Tip: Resting time depends on thickness. Avoid slicing too thick or the rolls may be difficult to roll and don’t forget to pat the zucchini slices dry after salting. You’ll want to remove the beads of moisture on the zucchini’s surface before proceeding with the recipe.

In a large oven proof sauté pan over medium-high heat, warm 1 Tbsp olive oil. Add chard, season with salt and pepper, and cook 2 minutes until wilted. Remove from heat.

In a bowl, mix ricotta, lemon zest, toasted pine nuts, thyme, and ¼ tsp salt. Stir in the cooled chard taking care not to add moisture collected in pan. Taste and adjust seasoning.

Wipe out sauté pan and spread a thin layer of tomato sauce in bottom. Place 2 T filling at one end of each zucchini slice, roll tightly, and arrange seam-side down in the pan. Drizzle lightly with olive oil, top with marinara and a scattering of mozzarella. Bake at 375°F until bubbly and golden, about 10 minutes. Finish with shaved Parmigiano and chopped parsley.

ENJOY!
Serves 2-4 

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