Recipes of the Week–August 19, 2013

Fava Greens:

http://chowhound.chow.com/topics/283300

Peaches and Cream Stuffed French Toast from: http://www.twopeasandtheirpod.com/peaches-and-cream-stuffed-french-toast/print/

French toast stuffed with a sweet cinnamon cream cheese filling and peach slices. Top with diced peaches and maple syrup for a decadent breakfast treat.

For the filling:

4 ounces cream cheese, softened

1 tablespoon powdered sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1 cup sliced fresh peaches

 

For the French toast:

4 slices French bread

4 large eggs

1/2 cup milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Diced peaches and maple syrup, for serving
1. To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with peach slices. Make two French toast "sandwiches."

2. In shallow pan or pie plate, beat eggs, milk, vanilla, and

cinnamon. Dip the sandwiches in the egg mixture, on each side.

3. Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced peaches and maple syrup.  

 

Cucumber Tomato Salad Recipe from: http://www.foodfanatic.com/2013/08/summer-tomato-salad-fresh-crisp-perfection/

This Cucumber Tomato Salad is refreshing and savory. It's Indian inspired, and oh so good!

1 cucumber, medium

1 large whole tomato

2 tablespoons onion, chopped

1 jalapeno pepper, deseeded and minced, optional

1 tablespoon lemon juice, freshly squeezed

1/2 teaspoon ground cumin

1/2 teaspoon black salt

3-4 mint leaves, minced

2-3 sprigs fresh cilantro

1. Peel and dice the cucumber into ½ inch pieces.

2. Cut the tomato in quarters to deseed then dice into ½ inch pieces.

3. Combine the cut tomatoes with the cucumber, onions, and jalapenos.

4. Gently mix in the cumin, salt, and lemon juice.

5. Sprinkle with mint and cilantro leaves.

Sweet Corn & Feta Guacamole from: http://www.realfoodsmarket.com/weekly-recipe-sweet-corn-feta-guacamole/

    1 tablespoon butter (or coconut oil)

    1 cup corn (~2 ears)

    2 large avocados, mashed

    1/4 cup cotija (or feta)

    2 tablespoons lime juice (~1 lime)

    1 jalapeno pepper, finely diced

    1/4 cup onion, finely diced

    1 tablespoon cilantro, chopped

    Real Salt and pepper to taste

Melt the butter in a heavy skillet over medium-high heat.

Add the corn, toss and let it sit cooking until browned, about 6-10 minutes, mix it up and let it cook again, about 6-10 minutes, and remove from heat.

Meanwhile, prepare the remaining ingredients.

Mix everything and enjoy!

Option: Grill the corn instead of caramelizing it in a pan.

Option: Add 1/4 cup diced tomatoes

   

Jalapenos: http://www.foodnetwork.com/topics/jalapeno/index.html

 

Pico de Gallo from: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-recipe/index.html

1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper

In a bowl combine all ingredients.