Market Fresh

Fresh from local fields to your favorite farmers market, the season’s colorful fruits lend bright flavor to our favorite summer dishes

Photos by Dottie Rizzo

1/2 lb pineapple

1/2 lb strawberries

1 roma tomato, diced

1/2 of a red onion, minced

1/2 of a jalapeno, minced 1/4 cup fresh cilantro chopped

Juice from one lime 1

/2 teaspoon salt

Whipped cream cheese

Baguette

Pepper to taste

Dice pineapple into a small, 1/4- inch pieces. Place into a large mixing bowl.

Hull the strawberries, and dice into a small, 1/4-inch pieces.

Add to bowl with pineapple. Dice the tomatoes into a 1/4 inch dice as well and toss with pineapple and strawberries.

Add minced onion and jalapeno to bowl along with cilantro, lime juice, and salt. Stir to combine. Add pepper to taste.

Slice baguette and toast in toaster oven, then top with whipped cream cheese and a spoonful of salsa.

1 1/4 cups Graham Cracker Crumbs

1/4 cup sugar

1/3 cup butter, melted

1 small can sweetened condensed milk

Juice from one lemon

1 can frozen lemonade

12 oz Cool Whip

1/2 cup fresh blueberries

In small bowl, stir together crumbs, sugar and melted butter. Spread crumbs evenly in one large pie plate or two smaller pie plates and press onto bottom and sides.

Refrigerate for an hour or until firm.

Mix condensed milk and lemon juice together.

Add frozen lemonade and Cool Whip and mix well in electric mixer. Place pie filling in graham cracker crust.

Refrigerate at least 4 hours. Top with fresh blueberries.

For the Turnovers:

1 box puff pastry dough (2 sheets)

1 cup fresh blueberries

2 tablespoons sugar

1 tablespoons cornstarch

1/4 cup water

For the Egg Wash:

1 large egg

1 tablespoons water

For the Glaze:

1 cup powdered sugar

2 tablespoons skim milk

1/2 teaspoon vanilla extract

Thaw puff pastry dough according to package directions. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a small sauce pan, combine blueberries, sugar, cornstarch, and water.

Carefully stir together over medium heat for 2-3 minutes until bubbling nicely and thickened.

Remove from heat and let cool. Cut pastry dough into 4 squares per sheet.

Put 1-2 tablespoons of filling in the middle of each square. Whisk together water and egg to create and egg wash.

Brush egg wash over each edge of the pastry dough and fold in half to make a triangle. Press edges together with fingers. Pierce the top of each turnover with a fork or knife to let steam escape.

Place on prepared baking sheet and repeat with remaining dough and filling. Brush remaining egg wash over the tops of turnovers. Bake for 15-20 minutes until golden brown.

Allow to cool completely. Whisk together powdered sugar with additional glaze ingredients, add more liquid or more sugar to reach desired consistency.

Drizzle glaze over each turnover and serve.

1 loaf challah or braided brioche bread, sliced into 1 inch thick slices

1 jar blackberry preserves

6 large eggs, beaten

1 1/2 cups whole milk

16 ounces whole milk ricotta cheese

2 tablespoons maple syrup

1 tablespoon vanilla extract zest of 1 lemon

1/2 teaspoon kosher salt

4 tablespoons salted butter, melted

1 cup fresh blackberries

1/2 cup heavy cream

Powdered sugar and maple syrup, for serving

Grease a deep medium sized baking dish with butter. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/2 inch at the bottom.

Spread blackberry jam inside the cut, then press to close. In a large bowl, whisk together the eggs, milk, 1 cup ricotta, maple syrup. vanilla, lemon zest, salt, and butter.

Submerge each piece of bread into the egg mixture, allowing the bread to sit a minute and soak up the eggs.

Arrange the bread in the prepared baking dish.

Pour 1/4 cup of the remaining egg mixture over the bread slices.

Cover and place in the fridge for 1 hour or overnight.

When ready to bake, preheat the oven to 375 degrees F.

Sprinkle half of the blackberries over top the toast, transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp.

If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the remaining 1 cup ricotta.

Stir in 1 tablespoon powdered sugar, if desired. Top warm toast with whipped ricotta, fresh berries, and maple syrup.