What's for Dinner?

This post is definitely inspired by Martha Stewart and her amazing ability to entertain many folks with what always looks to me like the most fresh ingredients I've ever seen! Summer is in full effect and many of us (including me) enjoy entertaining family, friends and guests during these warm weather months. BBQ's are always fun, but there are so many other great ways to prepare food and mix things up by using lots of fresh fruits and veggies that are plentiful during the summer season. Below are some summer produce recipes to get you started towards a great evening of entertaining. Enjoy!

SUMMER PRODUCE: Corn|Squash|Eggplant|Peaches|Beats|Blueberries|Bell Peppers|Zucchini


Blackberry-Peach Trifle


Serves 6 to 8

  • Unsalted butter, room temperature, for baking dish
  • 1 cup all-purpose flour, plus more for baking dish
  • 1 pound ripe yellow peaches (about 3)
  • 1 pound ripe white peaches (about 3)
  • 1 pound fresh blackberries (about 3 heaping cups)
  • 3/4 cup plus 2 tablespoons sugar
  • 3 cups heavy cream
  • 2 large eggs
  • 1 foot pure vanilla extract
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees, with rack in center. Butter and flour a 9-by-13-inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two-thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1 to 2 minutes. Plunge into ice bath until cool enough to handle; peel immediately.
  2. Cut each peach into 8 slices. Cut a third of slices in half crosswise (makes about 1 1/2 cups), and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to macerate, stirring occasionally.
  3. In a small bowl, whip 1 cup cream until stiff peaks form; set aside for batter. Whip remaining 2 cups cream, and refrigerate.
  4. In the bowl of an electric mixer fitted with the paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter in three additions. Pour the batter into prepared dish; spread evenly.
  5. Scatter reserved peach pieces and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely.

  6. To assemble: Cut cake into 6 pieces. Place 3 pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over trifle.

Zucchini Lasagna


Serves 4

  • Olive oil, for baking dish
  • 8 ounces reduced-fat cream cheese, room temperature
  • 1 container (15 ounces) part-skim ricotta cheese
  • Coarse salt and ground pepper
  • 2 medium zucchini, (8 ounces each) halved lengthwise, then sliced thinly crosswise
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • 6 no-boil lasagna noodles
  • 2 ounces shredded (1/2 cup) part-skim mozzarella cheese


  1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
  2. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
  3. Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
  4. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
For more recipes like these go HERE.

Pictures & recipe's via Marthastewart.com

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