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August
 Smooth and Savory Baby Lima Bean Soup

1 cup baby lima beans, soaked overnight (or use 2 cans of beans rinsed)
2½ cups water
1 tsp. sea salt
1 tbsp. olive oil
1 large onion, peeled and diced
2 carrot, diced
3 celery stalks, diced
4-5 cups chicken stock
1 tsp. fresh savory herb, minced (can use marjoram)
2 slices Naturally cured bacon, cooked and chopped (optional)

Discard bean soaking water. Place beans and fresh water into a pot. Bring to a boil. Skim foam and discard. Cover, lower flame to simmer and cook 1 hour. Add ˝ tsp. sea salt and continue cooking until beans soften (20-25 minutes). In a separate pot sauté onion 1-2 minutes on medium heat. Add carrots and celery and cook 2-3 minutes. Add chicken stock, baby lima beans and fresh savory. Cover and simmer on low heat 5-7 minutes. Remove 1/3 of the ingredients and puree in a food processor or blender. Add pureed ingredients back to the soup. Garnish with crispy bacon pieces.
Roasted Summer Vegetables

2 summer squash, cut into ½ inch thick rounds
1 zuchhini, cut into ½ inch thick rounds
1 red onion, peeled and cut into thin wedges
Olive oil
Sea salt
Fresh rosemary, thyme

Preheat oven to 375°.  In a large bowl toss vegetables with olive oil, sea salt and herbs.  Place vegetables into a large baking pan (9x12) and roast 25-30 minutes.
 Beet and Herb Salad 

3-4 beets
2-3 cups water
A few sprigs of each; parsley, chives, tarragon, chervil, cilantro (or others)
2 tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/3 cup olive oil
Sea salt
Black pepper

Place beets and water in a pot and bring to a boil.  Cover and cook on 25-30 minutes or until beets soften.  Let beets cool, then peel and slice thin.  Combine beets with fresh herbs.  Whisk vinegar, mustard olive, olive oil, sea salt and black pepper.  Drizzle beets and herbs with dressing.
 Whole Wheat Linguine with Little Neck Clams 

1 package Whole grain linguine (8 oz.) cooked according to directions
2 dozen little neck clams (can used canned clams)
½ cup fish stock
1 tbsp. Olive oil
2 Garlic cloves, peeled and minced
3 Shallots, peeled and minced
1/3 cup dry White Wine
2 bay leaves
1 tbsp. grass-fed butter
Black pepper
Squeeze of fresh lemon juice
1 tbsp. parsley, minced

Clean clams and soak in cold salted water.  Change the water 1-2 times over a 2-3 hour period (clams should release sand).  Discard clam soaking water.  Add fish stock and whole clams to a deep frying pan and bring to a boil.  Cover and cook 4-7 minutes.  As clams open they are done.  Remove clams from the pan and set aside.  Strain the liquid from the pan to remove any sand particles.  Reserve the liquid.  In a sauté pan add olive oil, garlic and shallots and cook until translucent.  Add wine and bay leaves and cook 2-3 minutes.  Add reserved cooking liquid and butter.  Cook until reduced by 1/3 (about 6-7 minutes). Add clams back to the pan with a dash of freshly ground black pepper and a squeeze of lemon.  Top cooked linguine with clams and juice from the pan.  Garnish with freshly minced parsley.
 Blackberry Peach Cobbler 

Filling:
1 cup blackberries, rinsed
3 peaches, skin removed and sliced thin (blanch peaches 30 seconds in boiling water to remove skin)
1 tsp. vanilla flavoring
1 tbsp. all purpose flour
Pinch of sea salt
¼ cup peach nectar (can use apple juice or water)

Topping:
1 cup all purpose flour
1/3 cup beet sugar
1 tsp. baking powder
2 dashes ground cinnamon
Pinch of sea salt
4-5 tbsp. unsalted butter, softened

Preheat oven to 375°.  Put blackberries and peaches into 9x9 baking dish or casserole dish. Whisk vanilla, flour, sea salt and peach nectar and drizzle on top of fruit.  In a separate bowl, combine flour, sugar, baking powder, cinnamon and sea salt.  Work softened butter into the flour until it resembles a crumbly texture.  Sprinkle crumbles on top of peaches and blackberries.  Bake 40-45 minutes or until fruit is bubbling and crumble is nicely browned.


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