Blueberry Pecan Galette

This recipe is for the cover item on the July 2015 issue of Bon Appetit.  We're heading to Michigan in a couple of weeks and we'll be bringing back blueberries.  I'll be trying this recipe for sure.  I have some great memories of picking blueberries as a kid.  Maybe we'll take the kids to pick blueberries.

1/2 C. pecans
1 C. plus 2 tbsp. all purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
1/2 C. unsalted butter, cut into pieces

12oz. blueberries
1 tbsp. cornstarch
1 1/2 tsp. fresh lemon juice
1/4 C. sugar, plus more for sprinkling
All purpose flour
2 tbsp. milk, half and half or heavy cream

Preheat oven to 350 degrees.  Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15; let cool.  Pulse pecans in a food processor until they are the consistency of coarse meal.  Add flour, sugar, salt, and cinnamon.  Pulse to combine.  Add butter and pulse until mixture resembles coarse meal with a few pea sized bits.

Transfer to a large bowl; drizzle with 4 tbsp. ice water and mix, adding another tbsp. of water if needed, just until mixture comes together.  Gently pat dough into a 6" diameter disk.  Wrap in plastic wrap and chill for at least an hour.

Preheat oven to 375 degrees.  Toss blueberries, cornstarch, lemon juice, and 1/4 C. sugar in a large bowl.

Roll out douh on a lightly floured surface to a 12" round.  Carefully transfer to a parchment lined baking sheet.  Mound blueberries in center of dough, leaving a 2" border.  Fold edges over, overlapping slightly.  Brush dough with milk and sprinkle with sugar.

Bake galette until crust is dark golden brown and filling is bubbling, 45-50 minutes.  Let cool before serving.

Orzo Salad with Zucchini and Feta

There is a lot of talk these days about eating a Mediterranean diet and how good it is for you.  I like a lot of  what is considered Mediterranean...almost to the point of having difficulty with portion control.  I wonder if I can sell this salad to Chris and the kids.

8oz. orzo
3 tbsp. olive oil
3 tbsp. white wine vinegar
1/2 tsp. crushed red pepper
3/4 tsp. salt
1/4 tsp. pepper
1 1/4lbs. zucchini
8oz. feta, crumbled
1/4 C. chopped fresh dill

Cook orzo according to package directions.  Drain and run under cold water until cool.

In a large bowl, combine oil, vinegar, red pepper, salt and pepper.  Add zucchini and let marinate tossing occasionally for 20 minutes.

Add orzo, feta and dill to zucchini mixture; toss to combine.

Peach Tomato and Basil Salad

I chose this recipe because of the photo.  It's in the July issue of All You magazine.  I might try it with nectarines as well.  I like nectarines better than peaches but we're going to Michigan in a couple of weeks and while my Southern friends might disagree, Michigan peaches are amazing.  I might use champagne vinegar instead of white balsamic too.  Regular balsamic would be OK I am sure.

1 tbsp. white balsamic vinegar

2 tbsp. olive oil

1lb. peaches pitted and each cut into 8 wedges

1lb. tomatoes cored and sliced horizontally

1/2 C.  lightly packed basil leaves, torn or roughly chopped

Salt and pepper to taste

In a small bowl, whisk together vinegar and olive oil.  Arrange peach wedges and tomatoes on a platter; drizzle dressing on top.  Scatter with basil.  Season with salt and pepper.

Per serving: 86 calories, 5g. fat, 0g. cholesterol, 2g. fiber, 2g. fiber, 2g. protein, 11g. carbohydrates, 198mg. sodium