• Baked Mangoes with Cinnamon-Sugar Tortillas
• Black Sesame-Pear Tea Cake
• Butternut Pudding
• Cherries on Ice
• Chocolate Covered Strawberries
• Grilled Peaches
• Organic Strawberry Shortcakes
• Organic Strawberry-Chocolate Cobbler Recipe
• Poached Pears
• Pumpkin Custard
• Ricotta Orange Pound Cake with Strawberries
• Saute of Peaches in Caramel Cream
• Sliced Strawberries with Grand Mariner Zabaglione
• Strawberry-Rhubarb Crisp
• Triple Berry Crisp
• Vegan Carrot Cake
• Yogurt with Orange and Coconut

courtesy of MarthaStewart.com

Note: When slicing a mango, peel it with a vegetable peeler; then stand it upright. Using a sharp knife, starting with one wide side, slice off a piece, getting as close as possible to the large pit. Repeat on other wide side, then on the two narrow sides.

Mangos Ingredients
4 to 6 ripe mangoes (about 4 pounds total), peeled 2 tablespoons butter, melted 1/3 cup packed dark-brown sugar

Tortillas
4 flour tortillas (6-inch)
3 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon ground cinnamon
Salt
Vanilla ice cream, for serving (optional)

Method

1. Bake mangoes: Preheat oven to 400 degrees. Slice mangoes into 4 pieces; cut each piece into 1/2-inch-thick slices. Pour butter into a 9-by-13-inch glass or ceramic baking dish. Add mango slices and sprinkle with brown sugar; toss to coat. Arrange slices in one layer. Bake, tossing once halfway through, until mangoes are tender and juice is bubbling, 45 to 50 minutes. While mangoes are baking, prepare tortillas. Prepare tortillas: Stack tortillas and cut in half. In a large bowl, toss tortilla halves with melted butter until well coated. In a small bowl, combine sugar, cinnamon, and 1/4 teaspoon salt. Place tortillas on a large (or two small) rimmed baking sheet; sprinkle both sides with cinnamon-sugar mixture, and arrange in a single layer. Place in oven while mangoes are still baking, and bake until golden and crisp, 10 to 15 minutes. Let cool. Assemble: Divide mango slices among plates. Top with a scoop of vanilla ice cream, if desired, and serve with cinnamon-sugar tortilla halves, broken again in half.

courtesy of Elizabeth Quijada

Finely ground black sesame seeds create a deeply flavored and dramatically hued cake.

Almond flour is sold at some supermarkets and at natural foods stores. Black sesame seeds are available at some supermarkets. Look in the bulk section.





Ingredients
1/2 cup (1 stick) unsalted butter, room temperature, plus more
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup almond flour or almond meal
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons plus 1/2 cup black sesame seeds
1 1/3 cups plus 2 tablespoons sugar
1 large egg
1 large egg yolk
3/4 cup buttermilk
1 (medium) firm but ripe pear, peeled, cored, cut into 1/4\" cubes



Method

1. Preheat oven to 325°F. Butter one 9x5x3\" loaf pan or six 4x2x2\" paper or metal loaf pans. Whisk 1 1/2 cups flour, next 4 ingredients, and 2 tablespoons sesame seeds in a medium bowl. Grind remaining 1/2 cup sesame seeds in spice mill to form a thick paste, about 2 minutes.
2. Using an electric mixer, beat 1/2 cup butter and 1 1/3 cups sugar in a large bowl until well combined, 2-3 minutes. Add sesame paste and beat, occasionally scraping down sides of bowl, until blended, 1-2 minutes. Add egg and egg yolk. Beat until pale and fluffy, 3-4 minutes. On low speed, beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Toss pear with remaining 2 tablespoons flour in a small bowl; fold into batter.
3. Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 tablespoons sugar.
4. Bake until a tester comes out clean when inserted into center, about 1 hour 40 minutes for large loaf and 45-55 minutes for small loaves. Let cool in pans on a wire rack.

courtesy of The Spunky Coconut

My favorite way to cook butternut and acorn squash is to put them on a tray in the oven, at 400 degrees, for about one hour or until they are soft. You don't poke or slice them; just put them in whole. It's so easy. After they are cool the skin peels right off and you can scoop out the seeds.

Ingredients
2 cups of cooked butternut squash 2 tbs ghee 1/2 tsp sea salt 1/4 cup honey or agave 1/8 tsp nutmeg 1/8 tsp ginger 2 tsp cinnamon 1 tsp vanilla extract 3 eggs 1 cup coconut milk

Method

1. Set oven to 350 degrees. Add ingredients to blender Puree Pour into greased dish and bake for 50 minutes or until just set

courtesy of Martha Stewart

Ingredients
1 pound sweet cherries, stems attached, rinsed and drained

Method

1. Place cherries in a bowl; set aside. Fill a medium bowl with ice; add water. Set out a small bowl for pits and stems. To serve, have guests pick cherries from the bowl and dip them in ice water, then place pits and stems in small bowl.

courtesy of The Spunky Coconut (one of our customers!)

Gluten-free, casein-free

Ingredients
1/2 cup dairy-free chocolate chips 1 teaspoon of coconut oil (or more if you want them really shiny) 10 drops of vanilla creme liquid stevia or try chocolate raspberry liquid stevia for a raspberry version

Method

1. Warm on low till just melted (or better yet use a double boiler) Dredge strawberries in chocolate and lay on unbleached parchment to dry We also coated half in toasted shredded coconut Refrigerate

courtesy of Food Network

Suggested toppings: toasted sliced almonds, cinnamon, raspberry sauce

Ingredients
4 ripe organic medium peaches 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1/4 cup dark brown sugar 1 to 2 pints frozen vanilla yogurt

Method

1. Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side. Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

courtesy of OrganicToBe.org

Topping Ingredients
1 tablespoon fresh squeezed lemon juice 1/4 cup organic sugar 2 pints red organic strawberries 1 cup organic whipping cream 1/4 cup organic powdered sugar 1/2 teaspoon vanilla extract

Biscuits
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold butter, cut into bits
3/4 cup milk

Method

1. Preheat oven to 400°F. In a food processor, combine flour, sugar, baking powder and salt. Add butter and pulse the motor on and off until the mixture is uniformly crumbly. Add milk all at once and stir or process briefly to form soft dough. Turn dough out onto a well floured surface, and knead very lightly; do not overwork dough or shortcakes will be tough. Roll dough to 1/2-inch thick and with a biscuit cutter or the top of a wine glass, cut 3-inch circles. Press straight down, resisting the urge to twist the cutter. (Twisting the cutter can pinch the edges of the cakes and prevent them from rising freely in the oven.) Arrange cakes a few inches apart on baking sheet lined with baker’s parchment and bake for 10-12 minutes, or until tops are lightly browned. While the shortcakes are baking, prepare the strawberries. Put the lemon juice and sugar in a serving bowl. Use a sharp paring knife to trim the crown off each berry, removing as little fruit as possible. Cut the strawberries in half lengthwise, allowing the berries to fall into the bowl as they are cut. Toss the berries with the lemon juice and sugar to lightly coat and allow them to stand in the syrup while you whip the cream with the powdered sugar and vanilla extract. Pile the whipped cream into a self-sealing food storage bag then snip off one corner to create an impromptu piping bag. When the shortcakes are baked, cut each one in half. Put the bottom half a shortcake on each serving dish. Distribute the strawberries evenly between the plate, piling them directly onto the warm shortcake-halves. Pipe on the whipped cream. Plant the tops of the cakes over the whipped cream at a jaunty angle and serve at once.

courtesy of Organic to Be

This standard cobbler recipe makes good use of the first fresh fruit of spring: strawberries. I like to serve it warm with vanilla ice cream and hot fudge sauce.

Ingredients
1/2 cup unsalted organic butter 1/3 cup unsweetened cocoa 1 cup sugar 2 cups organic whole grain pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 cup milk 1 pint strawberries, hulled and sliced

Method

1. Preheat the oven to 350°F. Place the butter, cocoa, and 1/4 cup of the sugar in a 3-quart glass baking dish. Place in the oven for 3 to 5 minutes to melt the butter. Remove from the oven and stir until well-blended. Meanwhile, in a medium bowl, combine the flour, baking powder, cinnamon, and the remaining 3/4 cup sugar. Add the milk and stir until the mixture is smooth. Spoon onto the melted butter mixture, but do not stir. Sprinkle with the strawberries. Bake for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Let stand for 15 minutes before serving.

courtesy of MarthaStewart.com

Choose perfectly ripe pears for this recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.

Ingredients
4 firm, medium-size organic pears, such as Anjou, Bartlett, or Bosc 1 bottle robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot 1/2 cup sugar 1 vanilla bean, cut in half lengthwise 1 whole cinnamon stick 1 orange peel 1 lemon peel 2 whole cloves 1 star anise 1 whole bay leaf

Method

1. Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears. Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid. Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve. When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

courtesy of Elanas Pantry

Ingredients
1/2 cup cashews 1 tablespoon agar flakes 1 pinch celtic sea salt 1 1/4 cups water, boiling 1 1/2 cups roasted pumpkin 1/4 cup agave nectar (plus a little more if you want it sweeter) 1 tablespoon vanilla extract 1-2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 pinch ground cloves 1/4 teaspoon lemon zest

Method

1. Place cashews, agar and salt in a blender and process to a fine powder Pour boiling water into blender and process on high speed Add pumpkin, agave and vanilla and process again until smooth Blend in cinnamon, nutmeg, cloves and lemon zest Pour custard into ramekins or half cup mason jars Refrigerate until set, about 30 minutes Serve

courtesy of Food Network

Great for dessert or Sunday brunch!

Ingredients
1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Method

1. Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
2. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
3. Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
4. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

courtesy of Culinary School of the Rockies

Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350 degree oven.

Ingredients
4 large ripe peaches, peeled and sliced
1 tablespoon unsalted butter
1/4 cup sugar
3 tablespoons heavy cream

Method

1. Blanch the peaches for a few seconds in boiling water, and immediately put in ice water. Peel the peaches and slice or cut in wedges.
2. Melt the butter in a large fry pan over medium-low heat. Sauté the peaches in the butter for 2-3 minutes.
3. Add the sugar to the pan and cook for a few minutes, until the sugar melts and the peaches begin to caramelize. Add the cream and cook for another 4-6 minutes until the peaches are cooked through and the sugar and cream turn a light caramel color.
4. Serve warm by themselves or with ice cream or pound cake.

courtesy of Bon Appetit, Diane Rossen Worthington

Zabaglione is a light, foamy custard. In this elegant dessert, the warm Grand Marnier-spiked custard is spooned over fresh strawberries just before serving.



Ingredients
1 pound strawberries, hulled, thinly sliced (about 2 1/2 cups sliced)
3 large egg yolks
3 tablespoons Grand Marnier or other orange liqueur
2 tablespoons water
1 1/2 tablespoons sugar
1 tablespoon crème fraîche or sour cream
2 fresh mint sprigs (for garnish)

Method

1. Divide strawberries between 2 bowls or large wineglasses. Whisk egg yolks, Grand Marnier, 2 tablespoons water, and sugar in medium metal bowl. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture becomes thick and foamy, 2 to 3 minutes. Remove from heat; whisk 1 minute longer. Whisk in crème fraîche. Spoon warm zabaglione over strawberries. Garnish with mint sprigs. Serve immediately.

courtesy of Culinary School of the Rockies

Can be made up to 24 hours ahead, refrigerated, and reheated for 10 minutes in a 350° oven.

Filling Ingredients
4 cups Sliced fresh rhubarb 1 ½ pints Fresh strawberries, cleaned and hulled 1/3 cup to 1/2 cup Sugar (to taste, depending on how sweet you like it) 1 ½ Tbs. Cornstarch 1 Tb. Lemon juice

Topping
1 cup Flour
3/4 cup Sugar
1/4 tsp. Salt
1/2 lb. Butter

Method

1. Preheat oven to 400 degrees F. Slice rhubarb into ½ inch slices and slice strawberries in half. Mix rhubarb, strawberries, 1/3 to 1/2 cup sugar, cornstarch and lemon juice in a bowl. Toss to coat all ingredients. Spoon mixture into 8x8 baking pan or 8 or 9 inch pie plate. Combine the flour, ¾ c. sugar and salt in a bowl. Mix in the butter with your fingers or a fork until moist clumps form. Sprinkle topping over fruit. Place baking pan/pie plate on cookie sheet. Bake for 30 minutes or until bubbling hot.

courtesy of AllRecipes.com

Ingredients
1 1/2 cups fresh organic blackberries (sub peaches or more berries!) 1 1/2 cups fresh organic raspberries 1 1/2 cups fresh organic blueberries 4 tablespoons white sugar(optional) 2 cups all-purpose flour 2 cups rolled oats 1 1/2 cups packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups butter

Method

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

courtesy of Simple-Vegetarian-Recipes.com

This version, made with carrots, walnuts, whole grains, and applesauce is reasonably healthy (for a dessert, that is). Prep time: 20 min; Total time: 60 min

Ingredients
2 c. spelt flour or whole wheat flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. cinnamon 1 tsp. salt 2 c. grated carrots 1 c. skim milk, soy milk, or rice milk 1 1/2 c. applesauce 1 c. maple syrup, Grade B 1/2 c. crushed walnuts (optional)

Method

1. First, mix all dry ingredients together in a mixing bowl: flour, baking soda, baking powder, cinnamon, and salt. Next, grate the carrots. I use a food processor instead of grating them by hand. Once this is done, preheat the oven to 350F. Add the carrots and the rest of the ingredients except for the walnuts to the flour mixture. Mix until "just mixed." Last, mix in the walnuts. Transfer to a greased 13x9x2 pan. Bake for 40-50 min at 350F until a toothpick inserted into the middle of the cake comes out clean. Cool on a counter for 30 min and then frost with cream cheese frosting

courtesy of Elanas Pantry

This recipe is from Elanas Pantry, a blog about organic wholesome gluten free recipes and more! Thanks Elana!

Ingredients
2 cups yogurt 2 oranges, peeled and sliced 1/4 cup coconut flakes

Method

1. Take out 2 medium bowls and place orange slices in each one Spoon 1 cup of yogurt over orange slices in each bowl Sprinkle concoction with coconut flakes Enjoy!

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Start eating better next week.

Visit Cascade Harvest Coalition website to get tickets for this year's Food Lust event happening June 4th, at Willie Green's Farm in Monroe. It's an awesome celebration of local food, wine, music, and it doubles as a fund raiser for this great organization. Read more about it! www.cascadeharvest.org