We are excited to share with you some of the recipes from our very own Food & Nutrition majors. Homemade, with love and by your very own Angels.
7 medium peaches
1 tbsp all-purpose flour
6 tablespoons butter, cut into small pieces
2/3 cup all purpose flour (spooned and leveled)
2/3 cup rolled oats
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 375F.
Wash, peel (if desired) and dice the peaches.
Toss peaches with 1 tbsp all-purpose flour and put them in a square glass baking dish.
In a large bowl toss the 2/3 cup flour with the oats, brown sugar, cinnamon, nutmeg, and salt. Add the diced butter and, using the tips of your finger or a pastry cutter, mix everything together until it resembles a coarse meal (the butter should feel like tiny pieces, the size of green peas).
Spread the topping on top of the peaches and bake for about 35 to 40 minutes, until peaches are bubbly and the top is golden brown.
Peach Crisp topping from: http://www.marthastewart.com/336842/crisp-topping
Watermelon Tomato and Goat Cheese Salad
(recipe by Ana, Lindsey, Vandita and Elizabeth!)
5 cups diced watermelon
2 large yellow tomatoes, diced
1 large red tomato, diced
¼ cup thinly sliced sweet onion (see notes)
1 english cucumber, peeled and diced
¼ cup chopped basil
¼ cup goat cheese
For the salad dressing:
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp ground coriander
¾ tsp freshly ground black pepper
Salt to taste
For the dressing: combine all ingredients in a glass jar, make sure the lid is secure and shake to emulsify (you can also add ingredients to a bowl and whisk it to emulsify if preferred)
For the salad: prepare all the ingredients and add to a large bowl. Save some pieces of goat cheese and some of the chopped to add on top/garnish.
Gently toss salad ingredients with the dressing, put in a pretty dish and sprinkle with the reserved goat cheese and basil.
Note: to remove the raw onion flavor, after we thinly sliced the onions we put them in a small bowl and covered boiling water plus a pinch of salt. Let it sit while you prepare all the other ingredients. Then simply drain the water and add the onions when tossing the salad.
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