6 to 8 medium peaches peeled and sliced
2 tablespoons flour
2 tablespoons vanilla
1/4 cup water
2 cups sugar
1 stick butter
1 pie crust (home made; well you can buy one if you have to)
To the baking dish add sliced peaches, flour, vanilla, and water. Mix it up. To make sure the flavor is spread through the cobbler, cut butter and place all round cobbler. Pour sugar all over and top with crust.
Bake in 350 degrees Fahrenheit around 1 hour or until crust is golden brown.
Asparagus, Summer Greens (Pan Pesto), and Pasta
1 bunch asparagus spears (about 1 lb cut into about 3/4 inch pieces)
1/4 cup extra-virgin olive oil, plus more for topping
1/2 cup water
3 cups fresh basil (torn)
1 to 2 cups fresh spinach (baby)
3 cloves garlic, peeled and chopped
1 cup freshly grated Parmesan cheese, plus more for topping
1 cup pine nuts
Juice of 1/2 lemon
1/2 teaspoon salt
1 lb cooked pasta (hot)
To sauté, add cut asparagus, water, and half the olive oil. Heat the water to boil. Cover the pan, steam for about 3 minutes, and then remove the lid. Add basil, spinach, garlic and remaining oil, along with lemon juice. Heat long enough for the greens to wilt and the garlic to release its aroma and flavor. Add hot pasta, pine nuts, lemon juice and salt. Toss, add cheese, plate and serve.
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