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Goodbye Summer and Recipes

We’ve tested and tasted, savored and enjoyed but now it’s time to say farewell.  Our memories have been sweetened with the most delightful flavors of summer; juicy, plump blackberries, tantalizing tomatoes and the star of the show – those luscious, versatile peaches (many would agree, perhaps, summer’s finest fruit).  Yes, we would take them through every season if nature allowed.  But, we must let go and only dream about the spring and summer yet to come.

From the Raincatcher’s Garden: We wish you and your family a restful, and pleasure filled Labor Day weekend.  Join us on our seasonal garden journey by subscribing to Dallas Garden Buzz.

blackberries in carton

 

Blackberry Brie Bites

Ingredients:

1 tube refrigerated crescent rolls (Pillsbury 8 oz.)

1 round Brie Cheese (8 oz.)

¼ cup blackberry jelly (Smuckers Spreadable Fruit)

24 fresh blackberries

24 large toothpicks, optional

Directions:

  1. Separate the crescent rolls into 4 rectangles. Press the seams together and cut into

6 even squares. Press into 24 mini muffin tins.

  1. Cut the rind off the Brie cheese. Cut into 24 small squares. Place on square into each crescent lined tin. Spoon a small amount of blackberry jelly on top of each cheese square. Fold the tips of the crescent rolls over, if desired. Bake at 350 degrees F for 12-15 minutes. Remove from the oven and top with a fresh blackberry on a toothpick. Serve immediately.

Yield: Makes 24 crescent cups.

 

Tomatoes for recipe

Gorgonzola-Tomato Salad

Ingredients:

Gorgonzola Tomatoes4 ounces Gorgonzola cheese

¼ cup minced fresh parsley

3 tablespoon minced shallot

2 tablespoons minced fresh basil

6 medium tomatoes, thinly sliced

⅓ cup olive oil

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

Salt and freshly ground pepper to taste

 

Directions:

  1. Freeze cheese 30 minutes or until firm. Grate cheese into a small bowl; add parsley shallot, and basil, stirring gently to combine. Arrange tomato slices on a large serving platter. Sprinkle cheese mixture over tomato slices.
  2. Combine olive oil, lemon juice, mustard, and salt and pepper to taste, beating well with a wire whisk. Drizzle dressing mixture over salad.

Yield: 6 servings

Linda

Peach recipe tomorrow!

 

2 responses »

  1. Love getting the emails from the Raincatchers Garden! Pics are always great and inspiring! You guys do a fabulous job and I”m so proud of you! The food is always awesome!

    Reply
  2. Paula, thank you and what about the article about your garden in The Dallas Morning News-pretty neat!
    Ann

    Reply

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