The farmer’s markets are filled with antioxidant-rich peaches, cherries and blueberries this time of year.  Take advantage of these colorful fruits and solve your sweet tooth at the same time with this delicious recipe.

Peach, Cherry and Blueberry Crumble with Orange-Scented Nut Topping

(yields 8-12 servings)

Orange-Scented Nut Topping

Ingredients

• 1 cup rolled oats
• 1/4 cup chopped pecans
• 1/4 cup slivered almonds
• 1/4 cup cashews
• 1/4 teaspoon star anise powder
• 3 tablespoons  grapeseed oil
• Zest of 1 orange

Preparation

1. Preheat oven to 375°
2. In a medium bowl combine all ingredients, set aside.

Fruit mixture

Ingredients

• 3 large, ripe peaches, peeled, pitted and diced
• 2 pints ripe whole cherries, stemmed and pitted
• 1 pint blueberries, fresh or frozen
• 1 tablespoon rose flower water
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup almond flour

Preparation

1. In a large bowl combine fruit, rose flower water, and almond and vanilla extracts.  Toss gently with large spoon.
2. Sprinkle with almond flour.  Toss until fruit is evenly coated.
3. Slide fruit mixture into 13X9-inch baking dish.  cover with Orange-Scented Nut topping.
4. Place dish on backing sheet.  Bake 45-60 minutes, until top is browned and juices are bubbling over.

What is your favorite summer fruit recipe?

Enjoying great food is one of life’s pleasures and should start with a good breakfast.  Skip the donuts and take advantage of summer’s colorful fruits and protein-rich yogurt in this delicious summer smoothie.

Tropical Yogurt Srawberries, Pink Grapefruit, and Kiwi Frappé

(yields 4 servings)

Ingredients

• 2 large pink grapefruits, peeled and segmented
• 2 kiwis, peeled and diced
• 1/2 cup quartered strawberries
• 1 cup unflavored yogurt
• 1/2 cup sparkling water
• 6 ice cubes
• Juice and zest of 1 lemon
• 1/2 teaspoon freshly grated ginger

Preparation

1. In a stainless steel mixing bowl combine grapefruit, kiwi and strawberries.
2. Cover bowl with plpastic wrap, and place in freezer for 30 minutes.
3. Remove bowl from freezer.  Place fruit mixture in a blender or food processor.  Add yogurt, sparkling water, ice cubes, lemon juice and zest, and ginger.  Blend until smooth and frothy.

Presentation

• 4 strawberries
• 4 spears lemongrass
• 4 sprigs mint

Preparation

1. Skewer each strawberry with 1 lemongrass spear.
2. Pour frappe into four tall, chilled glasses.
3. Garnish each serving with a lemongrass-strawberry skewer and a mint sprig.

What is your favorite way to start the day?

Like other legumes, lentils are low in fat and high in protein and fiber, but they have the added advantage of cooking quickly.  Lentils have a mild, often earthy flavor, and the best, most delicate lentils are the peppery French green lentils. When pairing this legume with nutrient-rich salmon, this dish pairs flavor with a powerful dose of protein.

Salmon Fillets with Lentils

4 servings

Ingredients

• 1 ½ cups lentils
• 1 ½ Tbsp olive oil
• 2 Tbsp minced shallot or yellow onion
• 4 salmon fillets, 4 – 6 oz.
• 1 cup of arugula (my favorite) or mixed salad greens

Preparation

1. Pick over lentils, then rinse well.  Heat 1 Tbsp oil in a saucepan over high heat.  Add shallot and lentils and stir until shallot is translucent and lentils glisten, about 2 minutes.
2. Add 4 cups of water and ½ tsp salt.  Bring to a boil; reduce heat to medium-low. Cover and simmer until lentils are tender, but firm and most water is absorbed, 30-35 minutes.
3. Remove from heat and drain well.  Return to pan and cover to keep warm.  Taste and adjust salt.
4. Place rack in upper third of oven and preheat to 500^oF.
5. Rub salmon fillets on both sides with remaining olive oil, salt and freshly ground black pepper.
6. Lightly grease a baking dish just large enough to hold the salmon in a single layer.
7. Roast fish until it flakes easily with a fork and is still translucent only in the center, 13-15 minutes.
8. To serve, divide lentils among plates and top each bed of lentils with a fillet.  Garnish with the arugula.  Serve at once

What is your favorite protein-rich dish?

This quick and easy recipe highlights glutathione-rich Brussels sprouts with the brightness of citrus.  Perfect as a vegetable side, it only takes 15 minutes to make!

Brussels Sprouts with Three-Citrus Butter

(yields 8 servings)

Ingredients

• 3 lbs. Brussels sprouts trimmed and sliced in half
• 1/4 stick butter and 1/4 cup olive oil
• 2 tsp. organic lemon zest
• 2 tsp. organic orange zest
• 2 tsp. organic tangerine zest
• salt and pepper to taste

Preparation

1. Cook Brussels sprouts in a large saucepan of salted boiling water for about 5 to 6 minutes.
2. Drain and place on a platter.
3. Melt butter in a saucepan and add olive oil.
4. Stir in citrus zest.
5. Pour over Brussels sprouts.
6. Season with salt and pepper and serve immediately.

What is your favorite glutathione-rich recipe?

This recipe includes two antioxidant superstars, glutathione-rich avocado and nutrient-rich watercress.  Perfect to complement a larger meal, but filling enough to stand on its own, it’s a nutritional way to please palates.

Cold Watercress and Avocado Soup

(Serves 4)

• 2 bunches watercress, chopped
• 1 liter chicken stock
• 4 avocados, peeled, sliced
• 4 stems coriander, chopped
• 1 pint plain, natural yogurt
• 2T crème fraiche
• Salt and pepper to taste
• Juice of 2 limes
• 1 green chili, finely chopped (optional)

Preparation

1. Heat stock and, reserving a few leaves for garnish, simmer watercress in the stock for 15 minutes.
2. Strain and cool. Chill in refrigerator.
3. Whisk other ingredients until smooth.  Stir in seasoning and chili.
4. To serve, stir in creamy avocado mix and garnish with watercress leaves.

What’s your favorite antioxidant-rich recipe?

This salad is chock-full of protein and antioxidant-rich spices and produce.  Perfect as a meal or a side salad.

Ingredients

• 3 skin-on, bone-in chicken breast halves (about 14 ounces each)
• 2 large garlic cloves, minced
• 1 teaspoon ground fennel seeds
• Kosher salt and freshly ground black pepper
• 7 tablespoons extra-virgin olive oil
• 1 cup walnut halves
• 1 tablespoon red wine vinegar
• ½ teaspoon Dijon mustard
• 2 ounces blue cheese, crumbled (1/4 cup)
• ¼ cup buttermilk
• ½ teaspoon finely grated lemon zest
• 1 cup red seedless grapes, halved
• 2 Fuji apples, cored and thinly sliced
• 2 stalks celery, thinly sliced
• 6 ounces B&W watercress, trimmed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons snipped fresh chives

Preparation

1.  Make 3 deep slashes in each chicken breast.  In a small bowl, mash together the garlic, fennel, 2 teaspoons salt, and pepper to taste. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes.  Transfer the chicken to a small roasting pan, cover, and let stand for an hour.

2.  Preheat the oven to 350º.

3.  Spread the walnuts in a pie plate and toast in the over for 10 minutes, or until brown and fragrant.  Set aside to cool.

4.  Roast the chicken in the oven for about 40 minutes, or until cooked through.  Let cool slightly; then discard the skin and bones and thinly slice the meat.

5.  Combine the vinegar, mustard, and remaining 4 tablespoons olive oil in a food processor, and blend.  Add the blue cheese and buttermilk, and blend. Transfer to a bowl, stir in the lemon zest, and season the dressing with salt and pepper.

6.  In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, watercress, parsley, tarragon, and chives.  Add the dressing, toss well, and serve.

What is your favorite antioxidant-rich salad?