Peach & Orange Conserve

Peach & Orange Conserve

Conserves look just like jam and they have the same consistency, except they take it up a notch or two. A Conserve is made with a combination of fruits, including citrus, nuts and/or raisins. Conserves are excellent paired with meat and poultry dishes, and also very good as a topping for desserts –or just on a good biscuit. This is one of my favorite conserve recipes.
Servings 6 Half Pint Jars

Ingredients

Ingredients

  • Peach and Orange Conserve Recipe
  • Ingredients:
  • 1 large orange – chopped including peel
  • 1 cup water
  • 1 teaspoon fresh squeeze lemon juice
  • ¼ teaspoon ground ginger
  • 5 cups chopped peeled peaches (about 6 large)
  • 4 cups white sugar
  • ½ cup slivered almonds

Instructions

Instructions

  1. Wash orange and chop finely, discarding seeds. I chop mine in my food processor.
  2. Place orange in a large heavy pot with the water and simmer, covered, over low heat until soft – about 20 minutes.
  3. Add lemon juice, peaches and sugar and stir well
  4. Over high heat bring peach mixture to a boil.
  5. Reduce heat and cook, uncovered to a steady simmer until the mixture thickens and the peaches turn translucent. Will take about 45 minutes. Be sure to stir often and reduce heat if needed to prevent sticking.
  6. During the last 5 minutes of cooking, add the slivered almonds.
  7. Remove from heat and skim off foam if needed.
  8. Fill hot sterilized canning jars and seal with prepared lids.
  9. Processing in Boiling Water Bath for 5 minutes.

Recipe Notes

Makes about 6 half pint jars

Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

This lemony chicken stir-fry is easy, quick and delicious. Use any vegetables you like if you want a little variation!

Ingredients

  • Zest and juice of one lemon
  • 3 tbsp soy sauce
  • 1/2 cup chicken or vegetable stock
  • 2 tsp cornstarch
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, cut in 1-inch chunks
  • 10 oz mushrooms portobella, crimini or button work well
  • 1 cup carrots sliced diagonally (1/4 inch thick)
  • 2 cups broccoli florets
  • 1 cup scallions sliced diagonally in 1-inch pieces
  • 1 tbsp garlic minced
  • 1 tbsp ginger minced

Farro and Arugula Salad

Farro and Arugula Salad

Ingredients

Ingredients

  • cups of cooked farro
  • 1 lb. baby arugula
  • handful of marcona almonds
  • ½ cup sliced cherry tomatoes
  • cup nicoise olives
  • ½ cup good feta crumbled

FOR THE DRESSING

  • 1 lemon
  • olive oil

Instructions

Instructions

  1. Make the dressing by squeezing the juice of one lemon into a small bowl then whisking in olive oil and tasting until you get the right balance.
  2. Place all the ingredients into a bowl and then toss with the dressing adding salt and pepper to taste.

Easy Basil Vinaigrette Dressing

Easy Basil Vinaigrette Dressing

Basil Vinaigrette Dressing is very good as a sauce on fish or chicken, or you can also dress up pasta salads, or just drizzle over a plate of sliced tomatoes and fresh mozzarella.
Servings 1 Cup

Ingredients

  • 1 teaspoon Dijon Mustard
  • 1 shallot chopped
  • 1 small clove of garlic
  • 1 cup packed basil leaves coarsely chopped
  • 1 ½ tablespoons Champagne vinegar
  • ¼ cup extra-virgin olive oil
  • Pinch of crushed red pepper
  • Salt and freshly ground black pepper to taste

Recipe Notes

Yield: Makes about a cup