• Recipes

    Fresh Peach Crisp
    • 2 1/2 pounds fresh peaches, peeled, pitted
    • 1 cup sifted all-purpose flour
    • 1 cup sugar
    • 1/4 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/2 cup soft butter

    Butter an 8-inch square baking dish. Preheat oven to 375°. Slice peeled, pitted peaches into the prepared baking dish.  Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with ice cream or whipped topping.

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    Fresh Herb Vinaigrette
    • 1/4  cup  balsamic vinegar
    • 1  tablespoon  chopped fresh parsley
    • 1  tablespoon  chopped fresh basil
    • 1  tablespoon  chopped fresh thyme
    • 1/2  teaspoon  salt
    • 1/4  teaspoon  pepper
    • 1/4  cup  olive oil

    Whisk together balsamic vinegar, parsley, basil, thyme, salt, and pepper. Gradually whisk in olive oil, whisking until vinaigrette is smooth. Make this vinaigrette up to two days ahead. Save any leftover vinaigrette for up to three days to use on a crisp garden salad.

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    Zucchini Dip

    Finely shred enough zucchini to make 1/2 cup. Place in strainer and press out moisture. Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder. Add a dash of curry powder or other seasoning and chill 1 hour. Stir before serving. Serve with crisp raw vegetables from the Lansdale Farmers’ Market.