rown, about 5 minutes. Add nectarine quarters and cardamom pods; cook
Cut nectarine all the way around and twist open. Remove pit. Sprinkle sugar on the cut side of each nectarine half.
Place nectarine, cut-side down, onto a griddle or in a skillet over medium heat; cook for 1 1/2 minutes. Transfer nectarines to a plate, cut-side up, and top each with plain yogurt.
Combine nectarine, sugar, and citric acid powder in a microwave-safe cup or bowl; heat in microwave until mixture is bubbly and fruit is soft, about 90 seconds.
Blend nectarine mixture in a blender until desired consistency is reached.
Bring 1 cup plus 2 tablespoons water to a boil in a small saucepan. Stir in couscous gradually until evenly moistened. Remove from heat; fluff with a fork.
Pour couscous into a salad bowl. Let cool, 5 to 10 minutes. Fold in chickpeas, red bell pepper, and green onions.
Whisk lime juice, honey, olive oil, coriander, cumin, salt, and pepper together in a small bowl to make dressing. Drizzle dressing over couscous mixture; stir gently until blended. Arrange nectarine over salad.
Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper.
Grease a skillet lightly with cooking spray. Pour in tomato mixture; cook, stirring occasionally, until softened, about 15 minutes.
Refrigerate salsa for 30 minutes before serving.
ach with a slice of nectarine and 1-2 blackberries. Top
he pastry shells. Lay a nectarine wedge on top of each
Put the biscotti in a freezer bag and crush them with a rolling pin to a coarse crumb. Divide a third of the crumbs between 4 dessert glasses. Add 1 tablespoon of liqueur into each glass.
Divide half the dessert mix or cream between the glasses. Add half the blueberries and half the nectarine, tossed in the lime juice. Add another third of the crumbs, the remaining liqueur and the dessert mix or cream and finally the remaining fruit and crumbs. Chill before serving.
ervings.
Farm Journal's Best Ever Recipes.
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
he vinaigrette together with spinach, nectarine, almonds, red onion, and bell
Mix tomatoes, cucumber, nectarine, and cilantro together in a bowl. Stir in olive oil gently. Sprinkle goat cheese over salad.
In a blender container, combine banana and orange juice.
Blend until smooth.
Add cut up nectarine and ice cubes.
Blend until smooth.
With blender running, add milk.
Blend until smooth and frothy.
Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
Take pan off of stove burner, cover and let stand 5 minutes.
Fluff with a fork; let cool.
In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
Adjust seasoning with salt/pepper if desired.
Serve on individual plates; garnish with nectarine slices.
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
BEST PANCAKE MIX: In large bowl,
n the glaze. It is best made the day before so
Peel, core and fine dice the apples or \"coarse grate\" in processor.
Place sugar and water in deep pan over low fire. While syrup is cooking, make up one batch of Best Biscuit mix. Roll dough 1/4-inch thick in a rectangle.
Spread apples evenly over dough.
Then roll up and cut as for cinnamon rolls.
Place in a 9 x 13-inch pan.
Dot with oleo and sprinkle cinnamon on top.
Place 1 piece of bread on your left and the other piece on your right. Spread a generous amount of peanut butter on the left piece, being sure to cover the bread completely. Spread grape jelly on the right piece, also being sure to cover the bread completely (Spun honey may be used as a substitute for jelly). Take the left piece and place directly on top of the right piece, being sure that the crusts line up exactly. Press together lightly, just until the peanut butter begins to ooze out. Best eaten with glass of milk.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.