Peaches with Amaretto Cream

Yield: 6 servings

INGREDIENTS

3/4 cup Amaretto (almond flavored liqueur), divided use

6 large ripe fresh peaches

1/2 cup heavy whipping cream

Optional: 1 tablespoon powdered sugar

Garnish: Sprigs of fresh mint

DIRECTIONS

1. Place Amaretto in heavy-bottomed saucepan. On medium-high heat, reduce the mixture by about half in volume; when cooled it will get syrupy. Set aside.

2. Bring a pan of water to a boil on high heat. Make a shallow x on the bottom of each peach and submerge in boiling water for 30 to 60 seconds (the riper the peaches, the shorter the time). Remove and place in cold water. Cut peaches in half through the seam; twist halves in opposite directions to halve each peach; remove pits. Slip off skin. Cut into thick wedges.

3. Whip the cream and 1 tablespoon reduced Amaretto together until just starting to get stiff. If whipping in advance, include the powdered sugar in the mixture to stabilize it.

4. Divide peaches between 6 small bowls or ramekins. Drizzle with remaining reduced Amaretto and top with whipped cream mixture. Garnish each with a sprig of fresh mint and serve.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Many recipes cook it in way too much liquid, waterlogging it into a bland, somewhat limp concoction. I like to toast it in a dry saucepan before cooking it, pilaf-style, a process that creates an appealing nutty taste and a delicate crunch.

Toasted Quinoa with Feta and Herbs

Yield: 4 to 6 servings

INGREDIENTS

1 1/2 cups white quinoa; see cook’s notes

2 tablespoons butter

1/2 large brown onion, finely chopped

1 teaspoon salt

1 3/4 cups water

3 tablespoons chopped fresh herbs, such as basil, parsley, mint or chives (I like a combination of at least two)

1 tablespoon lemon juice

Salt and pepper to taste

1/4 cup crumbled feta cheese

Cook’s notes: I haven’t encountered unwashed quinoa in many years. Older recipes say to rinse and drain quinoa before cooking to remove bitterness. But as it has grown in popularity, packaged store-bought quinoa has been pre-rinsed.

DIRECTIONS

1. Add quinoa to a large saucepan and place on medium-high heat. Toast quinoa, stirring frequently, until nicely brown and fragrant, about 5 minutes. Note that not all will be browned, some will remain white, but don’t worry about it. Empty it into a bowl. Allow the pan to cool for a couple of minutes.

2. Return pan to medium heat and melt butter. Add onion and season with salt. Cook, stirring occasionally, until onion is soft and starts to brown. Add water and quinoa; increase to high heat. Bring to simmer. Cover and reduce heat to low; gently simmer until tender and liquid is absorbed, about 18 minutes. Set aside off heat, still covered, for 8 minutes. Add herbs, juice, salt and pepper. Toss and cover for 2 more minutes off heat. Add feta and toss. Taste and adjust seasoning if needed.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Roasting, broiling or baking on a rimmed baking sheet produces irresistible textures that work hand in hand with more flavor. Meats are juicy and tender; vegetables are caramelized and subtly sweetened. It’s an easy, hands-off method.

The pan is important. I own four of them. They “live” in the lower of my two ovens and are used almost daily for some culinary chore. Often known as “half sheets” or “rimmed baking sheets,” sheet pans are sturdy rectangular pans with a 1-inch lip on the four sides. Those shallow sides let hot air from the oven circulate and crisp the ingredients’ exteriors. Although restaurant-sized they can be ginormous, home-use size is usually 13-by-18-inches.

I’ve chosen recipes for three one-dish sheet pan dinners that I enjoy. They are dishes that get rave reviews from kids and adults alike.

Sheet Pan Fajita Flank Steak with Peppers and Onions

This Fajita Flank Steak with Peppers and Onions is scrumptious served as a filling in warm tortillas with optional garnishes, such as sliced avocado and Cotija cheese. Before it makes its way atop a sheet pan, the meat is marinated for several hours in a garlicy, lime-scented mixture. Some of that tasty marinade is reserved and not used for marination; it’s used to blanket the colorful sliced bell peppers and onions before they are roasted. An instant-read thermometer is a handy tool to have on hand; you will want to boil the steak just long enough to reach 125 degrees for rare, or 135 degrees for medium-rare.

Yield: 4 to 6 servings

INGREDIENTS

2 1/2 pounds flank steak

4 cloves garlic, minced

1/4 cup plus 2 tablespoons extra-virgin olive oil

3 tablespoons Worcestershire sauce

1/4 cup fresh lime juice (from 2 to 4 limes)

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon sugar

1/4 teaspoon dried red pepper flakes

1 teaspoon kosher salt

Olive oil cooking spray

4 bell peppers (any color), stemmed, seeded, thinly slices

1 yellow onion, thinly sliced

For serving: 8 to 12 small (6-inch) tortillas (flour or corn)

Garnishes: 1/4 cup chopped fresh cilantro leaves, sour cream, salsa, sliced avocado and crumbled (or grated) Cotija cheese or queso fresco

DIRECTIONS

1. Place flank steak in a large zipper-style bag or shallow glass baking dish. In a small bowl, whisk together garlic, olive oil, Worcestershire sauce, lime juice, cumin, chili powder, sugar, pepper flakes and salt. Reserve 1/4 cup of marinade for the vegetables and pour the rest over steak. Seal bag or cover dish and refrigerate for 2 to 12 hours.

2. When you are ready to cook, preheat oven to 450 degrees with one rack about 4 inches from the broiler, another rack in the center position and another in the bottom position. Line a sheet pan with aluminum foil and mist it with cooking spray.

3. Toss peppers and onion with reserved 1/4 cup marinade in a large bowl and spread them evenly on prepared pan. Roast on center rack until softened and starting to brown, 10 to 15 minutes. Remove from oven and set the oven to broil.

4. Wrap a stack of tortillas in aluminum foil and set it aside.

5. Push peppers and onion to perimeter of the pan. Remove steak from marinade, allow any excess liquid to drip off the meat and place it in center of pan surrounded with vegetables (discard marinade). Place pan on top rack and broil the steak, flipping it once, until it begins to char on the outside and an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees for rare or 135 degrees for medium rare, about 3 to 5 minutes per side.

6. While the steak cooks, place the foil-wrapped tortillas on the bottom rack to warm through. Once the steak finishes cooking, remove pan from oven and turn oven off. Leave tortillas in oven to continue warming while the steak rests.

7. Allow steak to rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Sprinkle with cilantro. Serve the steak warm with peppers, onions and warm tortillas. Pass the salsa, sour cream, avocado and cheese at the table.

Source: “Sheet Pan Suppers” by Molly Gilbert (Workman, $15.95)

Sheet Pan Sumac-Dusted Salmon with Broccolini

The flavor bonus that ground sumac brings to salmon is a delight. Sumac is a spice that adds a tangy citrusy flavor, along with a fruity aroma. In addition to using it atop fish, it is also delicious with chicken, avocados, and salads. They stock it at my local supermarket (Morton and Bassett brand) but it is also sold online.

Yield: 4 servings

INGREDIENTS

6 tablespoons extra-virgin olive oil

1 tablespoon ground sumac, plus more for serving

2 teaspoons minced garlic (from 1 to 2 cloves)

Kosher salt and freshly ground pepper

12 ounces broccolini, trimmed

3 clementines, mandarin oranges, or tangerines, peel on, quartered

4 skin-on salmon fillets (each 1-inch thick)

3 ounces feta, crumbled (3/4 cup)

1 cup mixed tender herbs, such as cilantro, mint, and parsley

DIRECTIONS

1. Preheat broiler with rack 6 inches from broiler element. In a small bowl, stir together oil, sumac, garlic, and 1/2 teaspoon salt. On a rimmed baking sheet, toss broccolini and oranges with 3 tablespoons sumac mixture. Season with salt and pepper; spread into a single layer.

2. Broil, turning once, until it begins to brown in places, 4 to 5 minutes. Season fish with salt and pepper; brush with remaining sumac mixture.

3. Push broccolini and oranges to one side of the sheet pan; add fish to other side, skin-sides down. Broil until salmon is cooked through, 5 minutes more. If salmon needs additional cooking, remove the other ingredients from the sheet pan. Turn the broiler off and set the oven to 350 degrees and return salmon to the oven on a middle rack to bake an additional 4 or 5 minutes.

4. Squeeze some clementine or tangerine or mandarin juice over everything. Serve topped with feta and herbs. Pass sumac for optional seasoning.

Turkey Sausage with Acorn Squash and Red Onions

Turkey Sausage with Acorn Squash and Red Onion weighs in with a lovely balance of tantalizing flavors. Sweet turkey Italian sausages roast with skin-on slices of acorn squash and thin wedges of red onion. The squash and onions get a welcome amount of sweet caramelization, contrasting nicely with the juicy snap of the sausages. A thin coating of cheese (either grated Parmesan or for a sharper contrast, Asiago) melts atop it all during the last three minutes of broiling. Out of the oven, chopped dried cherries or cranberries add an additional bit of flavor harmony.

Yield: 4 servings

INGREDIENTS

1 medium-large acorn squash, halved, seeded, cut crosswise into 1/4-inch thick slices

1 medium-large red onion, halved top to bottom, cut into 1/2-inch crosswise slices or wedges

3 tablespoons extra-virgin olive oil

Salt and freshly-ground black pepper to taste

5 sweet turkey Italian sausages, 15 to 16 ounces

1/2 cup grated Parmesan cheese or Asiago cheese

1 tablespoon finely chopped fresh sage leaves

1/4 cup dried cranberries or cherries, coarsely chopped

DIRECTIONS

1. Adjust oven rack to middle position. Arrange a second rack about 8 inches from the broiler element. Preheat oven to 475 degrees.

2. On a rimmed baking sheet, toss squash and onion with oil. Spread out into single layer (most important for squash to be flat on the pan, not so much for the onions). Season with salt and pepper. Add sausages. Place on center rack in preheated oven. Roast about 17 to 19 minutes, or until squash is tender.

3. Remove from oven. Adjust oven rack to 8-inches below broiler element if you didn’t do so in Step #1. Turn on broiler. Sprinkle cheese and sage over vegetables and place pan on rack under broiler. Broil until cheese is melted and bubbling, 3 to 4 minutes. Sprinkle cranberries or cherries on top.

The wedge salad recipe in Cook’s Illustrated magazine offers a dandy take on the onion element. Instead of sliced red onion, it suggests thinly sliced pickled shallots, a sweet-sour element that is quick to prepare and scrumptious. Their formula also includes a last-minute scattering of snipped fresh chives.

I’ve noticed that guests appreciate a place setting that includes steak knives. The sharp blades make cutting Iceberg lettuce much easier.

Wedge Salad

Yield: 4 servings

INGREDIENTS

Pickled Shallots:

1/3 cup red wine vinegar

2 tablespoons granulated sugar

2 shallots, thinly sliced

Freshly ground black pepper, to taste

Dressing:

2 ounces blue cheese (1/2 cup), crumbled

1/2 cup mayonnaise

1/2 cup sour cream

1 tablespoon lemon juice

2 teaspoons red wine vinegar

1/4 teaspoon hot sauce

Salad:

6 slices thick-cut bacon, cut crosswise into 1/2-inch-wide pieces

1 head Iceberg lettuce (1 1/4 pounds), stem trimmed, chilled, see cook’s notes

1 plum tomato, cored and cut into 1/4-inch pieces, or 12 cherry tomatoes cut in half

4 ounces (1 cup) blue cheese, crumbled

2 tablespoons fresh chives, cut into 1/2-inch lengths

Cook’s notes: The lettuce’s core should stay intact to hold the leaves together in a tight stack.

DIRECTIONS

1. Prepare pickled shallots: Combine vinegar and sugar in a small microwave-safe bowl or glass measuring cup with a handle. Microwave until sugar is dissolved and vinegar is steaming, 30 to 60 seconds. Add shallots and stir to combine. Cover and cool completely for about 30 minutes. They can be refrigerated airtight for up to one week. Drain before using the shallots on the salad.

2. Prepare the dressing: While the shallots are pickling, mash the blue cheese in a medium bowl with a fork. Add the mayonnaise, sour cream, juice, vinegar, and hot sauce; stir to combine. Season with freshly ground black pepper.

3. Prepare the bacon: Cook bacon in a 10-inch skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is a deep, golden brown, adjusting heat to keep bacon from browning too quickly. Transfer bacon to a paper towel-lined plate to drain.

4. Halve lettuce through core and cut each half into 2 wedges, leaving core intact. Arrange lettuce wedges, rounded side down, on rimmed plates or shallow bowls. Drizzle about 3 tablespoons dressing across the top of each wedge, using a spoon to help it cascade down the sides. Divide tomato(es), 1 cup crumbled blue cheese, and bacon among wedges. Garnish with drained pickled shallots and chives. Season generously with freshly ground black pepper. Pass remaining dressing separately.

Source: Adapted from Cook’s Illustrated magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Some might argue, offering up different sets of two ingredients that work together harmoniously. My father always sang the praises of strawberries and cream; my mother would weigh in with apples and cinnamon. For me, my palate wavers, but my favorite ingredient combinations often showcase some kind of cheese.

Now in high school, Jacob and I have made hundreds of Peanut Blossom Cookies, tasty peanut butter cookies, each adorned with a Hershey’s chocolate kiss. The recipe has been around for decades and it’s foolproof, a great treat to bake with kids.

The recipe is included here, along with a brownie that shows off peanut butter as well as chocolate. Also included is a formula for Peanut Brittle Bars, a bar cookie that uses chocolate and salted, roasted peanuts, deviating a smidgen from the peanut butter theme. But I couldn’t leave them out. To my palate, they are the best bar cookies imaginable. The pairing is a jewel.

Peanut Brittle Bars

My hankering for salty-sweet treats started with my Aunt Lillian’s peanut brittle. Throughout my childhood, every year her nut-laden candy arrived a few days before Christmas. Tightly packed in a pristine coffee can, Lillian’s crunchy confections disappeared far too quickly. Well into adulthood I discovered Peanut Brittle Bars. The crisp squares showcased a topping of salted peanuts, along with chocolate chips and caramel.

Yield: 48 bars

INGREDIENTS

Base:

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 tablespoon toasted wheat germ

1 cup firmly packed light brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (2 sticks) cold butter, cut into 1/4-inch slices

Topping:

2 cups salted, roasted peanuts

1 cup milk chocolate chips

1 (12 1/2 ounces) jar caramel ice cream topping

3 tablespoons all-purpose flour

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 350 degrees. Grease a 10-by-15-by-1-inch rimmed baking sheet.

2. In a food processor fitted with the metal blade, place flours, wheat germ, brown sugar, baking soda and salt; pulse to combine, about 10 seconds. Add cold butter slices; pulse until crumbly and butter is cut into dry ingredients. Do not over process, or mixture will form a dough. Dump onto prepared baking sheet. Use clean fingers to evenly press into even layer. Bake in preheated oven for 10 to 14 minutes or until evenly golden.

3. Sprinkle peanuts and chocolate chips over warm base. In a small bowl, stir together the caramel sauce and 3 tablespoons of flour; drizzle over peanuts and chips.

4. Bake in 350-degree oven for 12 to 18 minutes or until golden brown and set. Cool 1 hour or until completely cooled. Cut into bars.

Milk Chocolate and Peanut Butter Brownies

My favorite way to serve peanut butter spiked brownies is alongside vanilla ice cream that is sprinkled with peanuts.

Yield: One 9-by-13-inch pan of brownies, about 12 servings

INGREDIENTS

Soft butter for greasing pan and parchment paper

8 ounces (2 sticks) unsalted butter

1/2 cup plus 3 tablespoons smooth peanut butter

1 cup coarsely chopped milk chocolate

1/2 cup dark brown sugar

3/4 cup granulated sugar

1 teaspoon kosher salt

4 large eggs

2 teaspoons vanilla extract

1 2/3 cup unbleached all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup semi-sweet chocolate chips, see cook’s notes

Cook’s notes: I use semi-sweet chocolate chips because they are preferred by my grandchildren, but cookbook author Nicole Rucker calls for 72% chocolate chips, a darker chocolate with a higher cacao content. The choice is yours.

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 375 degrees. Lightly grease a 9-by-13-inch rimmed sheet pan and line the bottom and sides with parchment paper. Set aside.

2. Place 2 sticks of butter in a small saucepan on medium heat. Stir frequently and keep an eye on it so it doesn’t brown. Meanwhile, put peanut butter and chopped chocolate in large heatproof bowl. When the butter is hot and melted, pour over peanut butter-chocolate mixture and stir to combine and melt chocolate. Set aside.

3. In the large mixing bowl of an electric stand mixer, combine brown sugar, granulated sugar, salt, eggs, and vanilla. Mix on medium speed for 1 minute, until the mixture is pale in color and creamy looking. Add the melted chocolate-butter mixture. Mix at a medium speed until combined. Add the flour and cocoa powder; mix until just combined, so no dry bits of flour remain.

4. Transfer batter to prepared pan. Using a silicone spatula smooth out batter pushing batter into the corners and making it even. Tap lightly on the counter to remove any air pockets. Scatter chocolate chips on top of batter, gently pressing them down a little.

5. Bake for 10 minutes. Rotate pan and bake another 13 to 15 minutes, or until the sides are set and the center will still appear a bit unset. A toothpick inserted in center should come out with very moist crumbs.

6. Allow brownies to cool on a wire rack. They can be stored airtight at room temperature up to one week.

Source: Adapted from “Fat + Flour” by Nicole Rucker (Alfred A. Knoff)

Peanut Blossom Cookies

A milk chocolate kiss pressed into the center of these still-hot peanut butter cookies makes them pretty and delicious, too. When I want to make these cookies with my grandchildren and I discover there aren’t any Hershey’s chocolate kisses in the house, I substitute either Hershey’s nuggets or Mini Milk Chocolate peanut butter cups from Trader Joe’s.

Yield: About 3 to 4 dozen cookies

INGREDIENTS

1/2 cup (1 stick) butter, room temperature

1/2 generous cup peanut butter, creamy preferred

1/3 cup granulated sugar

1/3 cup dark brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Parchment paper

Granulated sugar for rolling

9 ounces Hershey’s kisses, unwrapped

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 375 degrees. In the bowl of an electric stand mixer, place butter and peanut butter. Beat at a medium speed until well combined. Add sugars and beat until creamy. Add egg, milk, and vanilla; beat until well combined.

2. In a separate bowl, combine flour, baking soda, and salt; stir with a whisk. Add the flour mixture in 3 portions to the butter mixture, beating between additions to combine.

3. Line two baking sheets with parchment paper. Shape dough into 1-inch balls (I do this with the aid of a small ice cream scoop). Roll the dough balls in granulated sugar to coat. Place on prepared baking sheets, about 1 1/2-inches apart. Bake for 10 to 12 minutes. Remove from oven and immediately place an unwrapped chocolate kiss in the middle of each cookie, lightly pressing it down. The cookies may crack around the edges. Don’t worry.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Now that they are in season, I love to showcase those irresistible pitted orbs in a relish used to spoon over grilled pork tenderloin or chicken breasts. The mix has an appealing sweet-sour flavor profile that gives pizzazz to the grilled meat.

Fresh Cherry Relish

Yield: 6 servings

INGREDIENTS

1 tablespoon vegetable oil

1 medium yellow onion, coarsely chopped

2 teaspoons minced orange zest (colored portion of peel)

2 cups fresh cherries, pitted

1/4 teaspoon ground cayenne pepper

1 teaspoon minced fresh rosemary leaves

1/2 cup cherry preserves

2 tablespoons balsamic vinegar

1/4 teaspoon ground cloves

Salt to taste

DIRECTIONS

1. Heat vegetable oil in large, heavy-bottomed saucepan over medium-high heat. Add onions and cook until softened, 2 to 3 minutes. Add zest, cherries, cayenne pepper, rosemary, preserves, vinegar, and cloves. Boil on medium-high heat until thickened, stirring occasionally, 10 to 12 minutes. Season to taste with salt.

2. Spoon over grilled pork tenderloin or chicken.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

This Green Black Tapenade can be prepared up to a week in advance and stored, airtight, in the refrigerator. One delicious way to show it off is to use it in a tomato salad. Toss 1 1/2 pounds tomatoes (cut into wedges if medium or large, halved if cherry tomato sized) with 1/2 cup Green Black Tapenade, 1/2 cup fresh basil leaves (cut into thin strips), and 3 cups baby greens. Taste the dish and add salt if necessary.  Drizzle with some extra-virgin olive oil.

Green Black Tapenade

Yield: 1 1/2 cups

INGREDIENTS

3 medium cloves garlic, peeled

2 tablespoons drained capers

4 anchovy fillets

Leaves from sprig of fresh thyme

1 cup pitted black olives, kalamata preferred

1 1/4 cups pitted mild green olives, such as Castelvetrano

4 tablespoons extra-virgin olive oil

DIRECTIONS

1. With the food processor running, drop garlic into feedtube to mince it. Add capers, anchovies and fresh thyme leaves; process until minced, scraping down sides of bowl as needed.

2. Add olives and olive oil; pulse until olives are finely chopped but not pureed.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

This delicious breakfast stir-fry dish pairs day-old cooked rice with shiitake mushrooms, eggs, and spinach, plus bacon and avocado. Sriracha hot sauce gives a just-right amount of spicy heat to the dish, but if you prefer a touch of sweetness as well as spiciness, prepare the book’s Gochujang Maple Sauce (recipe in cook’s notes).

Breakfast Fried Rice with Spinach and Shiitakes

Yield: 4 servings

INGREDIENTS

3 large eggs

3/4 teaspoon salt, divided use

2 slices bacon, chopped

4 teaspoons vegetable oil, divided use

4 ounces shiitake mushrooms, stems discarded, caps thinly sliced

4 cups baby spinach

4 white onions, white and green parts separated, thinly sliced

3 cups cooked long-grained brown or white rice (preferably day old), room temperature

Sriracha to taste or Gochujang Maple Sauce (see cook’s notes)

1 avocado, halved, pitted, thinly sliced

1 tablespoon sesame seeds, toasted, see cook’s notes

Cook’s notes: If making the Gochujang Maple Sauce, microwave 2 teaspoons vegetable oil with 2 minced garlic cloves in a small bowl until bubbly and fragrant, about 30 seconds. Stir in 2 tablespoons gochujang, 2 tablespoons water, 1 tablespoon maple syrup, 2 teaspoons unseasoned rice vinegar and 1 teaspoon roasted sesame oil; microwave until bubbly and fragrant, 1 to 2 minutes. (Sauce can be refrigerated up to 3 days).

To toast sesame seeds put a plate next to the stove. Toast sesame seeds on medium-high heat in a small skillet, shaking handle back and forth to rotate seeds. Watch carefully because they burn easily. When the seeds are lightly browned, transfer to plate.

DIRECTIONS

1. Beat eggs and 1/8 teaspoon salt until well combined; set aside. Cook bacon in a deep 12-inch nonstick skillet over medium heat, stirring constantly until well browned and crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Increase heat to medium-high; add eggs to fat left in the skillet. Cook stirring frequently, until very little liquid eggs remain, 30 to 60 seconds. Transfer eggs to bowl with the bacon.

2. Add 1 teaspoon oil to the now-empty skillet and reduce heat to medium. Add mushrooms and 1/8 teaspoon salt and cook, stirring frequently, until mushrooms are tender and light golden, about 4 minutes. Add spinach and cook until just wilted, 1 to 2 minutes. Transfer mushrooms and spinach to the bowl with bacon mixture.

3. Add white portion of green onions to skillet along with 1 tablespoon oil to the now-empty skillet. Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute. Add cooked rice and stir until combined, then spread into even layer. Sprinkle with remaining 1/2 teaspoon salt evenly over rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up any clumps, until grains are separate and heated through, 2 to 5 minutes longer. Add green portion of green onions and bacon mixture, and cook, stirring frequently and using the edge of the spatula to break eggs into small pieces, until vegetables and eggs are heated through, and mixture is well combined, about 2 minutes.

4. Divide fried rice between bowls. Drizzle with Gochujang Maple Sauce; or, if using sriracha sauce instead, add a little and toss mixture. Top with avocado slices and toasted sesame seeds.

Source: “Mostly Meatless” from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

The frittata is filled with roasted vegetables; oven roasted red and yellow bell peppers join the egg mixture, along with zucchini and red onion.  It has an alluring creamy texture that makes the entrée irresistible.

Roasted Vegetable Frittata

Yield: 6 to 8 servings

INGREDIENTS

1 small zucchini, cut into 1-inch dice

1 red bell pepper, seeded, cut into 1 1/2-inch dice

1 yellow bell pepper, seeded, cut into 1 1/2-inch dice

1 red onion, cut into 1 1/2-inch dice

1/3 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 teaspoons minced garlic (2 cloves)

12 extra-large eggs

1 cup half-and-half

1/4 cup freshly grated Parmesan cheese

1 tablespoon unsalted butter

1/3 cup chopped green onions, white and green parts (3 green onions)

1/2 cup grated Gruyere cheese

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 425 degrees.

2. Place zucchini, peppers and onion on a rimmed sheet pan. Drizzle with oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; toss well. Bake for 15 minutes. Add garlic, toss again, and bake for another 15 minutes. Remove from oven and turn oven to 350 degrees.

3. Meanwhile in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.

4. In a 10-inch ovenproof sauté pan, melt butter and cook the green onions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the green onions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

Source: “Barefoot Contessa How Easy is That?” by Ina Garten

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

Their vibrant flavors lend excitement to yogurt, mixed green salads or cooked grains, as well as game, pork and grilled tofu. They are a welcome addition to cheese platters, smoothies, and fruit salads. Cocktails, too.

The taste and textures are beguiling, but keep in mind that these berries have very impressive nutritional value. Blackberries are concentrated sources of the phytochemical ellagic acid, which acts as a powerful antioxidant. Quercetin, one of the main antioxidant compounds in berries and especially prevalent in blackberries, has been shown to protect against cancers. It also works best in combination with vitamin C, and blackberries coincidentally are higher in vitamin C than many other fruits.

When buying them, look for berries that are fragrant without any mold or mushiness. A dark black hue is best because purple or dark red may be a sign that they were not ripe when harvested (they don’t ripen once plucked from the vine).

If packaged in a container, look at the pad underneath the berries; if it looks saturated with dark juice, choose another container. Or if berries stick together when container is tilted, it could be a sign that there is mold and deterioration. Store unwashed berries in single layer in shallow container; cover loosely with plastic wrap and refrigerate.

Black and Blue Berry Pie with Cookie-Like Crumb Topping

This pie is crazy delicious. The formula is adapted from “Dappled” by Nicole Rucker (Penguin Random House). The topping elevates the blackberry-blueberry dish, providing oat cookie-like crunch and flavor. I’ve made the pie many times and have found that sometimes the berries produce a teaspoon or two of juices that rest in the pie pan when cooled wedges of pie are removed. I spoon up the juice and lightly drizzle it over the whipped cream that accompanies each serving.

Cook’s notes: To prepare pie crust, place 1 1/3 cups all-purpose flour, a pinch of salt and a pinch of sugar in a food processor fitted with the metal blade. Process 30 seconds. Add 1/2 cup (1 stick) cold butter that has been cut into 8 pieces. Pulse until mixture is the consistency of a coarse meal. With the motor running, add 1/4 cup ice water (without ice) in a the thin stream. Continue to process just until mixture starts to form a ball; do not over-process. Roll out on a lightly floured surface. Transfer to 9- to 9 1/2-inch pie pan. Trim to leave a 1 1/2-inch overhang of dough. Fold the extra dough under itself and pinch to create a ridge next to the edge of the pan. Crimp the dough (keeping a high ridge) and place it in freezer for 20 minutes or until very cold.

Yield: One 9 1/2-inch pie, about 6 servings

INGREDIENTS

One 9- to 9 1/2- pie crust; see cook’s notes

Topping:

1 cup all-purpose flour

1/2 cup old-fashioned oats

1/4 cup packed dark brown sugar

1 teaspoon kosher salt

1 stick unsalted butter, melted

2 tablespoons whole milk

Filling:

3 tablespoons all-purpose flour

2 3/4 cups fresh blueberries

3 cups fresh blackberries

3/4 cup granulated sugar

2 tablespoons fresh lemon juice

Generous pinch kosher salt

Garnish: whipped cream (2 cups heavy whipping cream beaten with 2 tablespoons powdered sugar)

DIRECTIONS

1. Prepare pie crust and place it in freezer (see cook’s notes).

2. Prepare topping: In a medium bowl, combine flour, oats, brown sugar, and salt. Combine melted butter and milk in a handled measuring cup; stir to combine. Pour butter mixture into flour mixture and stir to combine well (it will be a loose mixture — chilling makes it come together and become firm). Squeeze a few handfuls of the mixture into large clumps. Refrigerate until ready to use.

3. Adjust oven rack to middle position and preheat to 400 degrees. Place a parchment-lined baking sheet on the lower rack to catch any juices that escape from the pie as it bakes.

4. Prepare filling: in a large bowl, combine flour, berries, sugar, juice and salt. Gently toss (I use a silicone spatula for this). Squeeze just one handful of berries to break them open, and stir the smashed fruit into the mix. Transfer the filling to the chilled crust (some of the sugar mixture may stay separate – be sure to add that too). Top the pie with the crumb topping mixture, breaking apart large clumps into chunks of various smallish sizes. Place the pie on the middle rack and reduce temperature to 375 degrees. Bake until crust is a deep golden brown and the juices from the pie are bubbling, 60 to 70 minutes. Place on cooling rack. Cool for at least 2 hours. Pie should be room temperature for serving.

5. Cut pie into generous wedges and serve with sweetened whipped cream.

Source: Adapted from “Dappled” by Nicole Rucker (Penguin Random House)

Mixed Green Salad with Blackberries, Candied Nuts and Feta

I love the combination of blackberries, candied nuts, and feta cheese in this delicious salad. If you’re not a feta cheese fan, substitute crumbled blue cheese for the feta. Or use grated smoked Gouda or grated Manchego cheese.

Yield: 6 servings

INGREDIENTS

2 tablespoons white balsamic vinegar

1 tablespoon fresh orange juice

1 teaspoon coarse salt, plus more to taste

1/4 cup extra-virgin olive oil

1 tablespoon minced fresh basil

10 ounces mixed baby greens

2 to 3 cups fresh blackberries

5 ounces crumbled feta

1 cup candied walnuts or pecans, such as Emerald Glazed Walnuts

Freshly ground black pepper

Optional garnish: halved orange slices

DIRECTIONS

1. Prepare vinaigrette: Whisk vinegar, orange juice, and salt in small bowl or glass measuring cup with a handle. Add oil in a thin stream, whisking constantly. Stir in basil. Set aside.

2. Put mixed baby greens, blackberries, feta, and nuts in a salad bowl. Stir vinaigrette and drizzle on salad. Gently toss. Season with salt and pepper to taste. Divide between salad plates and if desired, garnish on the side with halved orange slices.

Blackberry Financiers

A financier is a petite French cake that is light, moist and not too sweet. The lovely flavor is derived from the addition of brown butter and almond flour. To make the flour, sliced almonds are ground with all-purpose flour in a food processor. Adding fresh blackberries makes them even more tempting.

Yield: 24 to 28

INGREDIENTS

1/2 cup plus 5 tablespoons unsalted butter

1 cup (packed) sliced almonds

1/2 cup all-purpose flour

1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting

5 large egg whites

2 tablespoons honey

Nonstick vegetable oil spray

About 2 cups fresh blackberries, halved

Optional for serving: sweetened whipped cream or French vanilla ice cream

DIRECTIONS

1. Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6 to 7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3 to 4 minutes.

2. Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; add 1 1/2 cups plus 2 tablespoons powdered sugar and stir with whisk to combine. Add egg whites; mix until smooth with whisk. Stir in honey.

3. Fold browned butter into batter.

4. Arrange a rack in middle of oven; preheat to 375 degrees. Coat mini muffin cups with nonstick spray. Pour 1 generous tablespoon batter into each prepared muffin cup. (To make this easier I use a 1-tablespoon ice-cream scoop that I fill to almost overflowing.) Top with 2 to 4 blackberry halves, bumpy side up. Bake until cakes are golden brown and just cooked through, 15 to 16 minutes. Cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust cooled cakes with powdered sugar just before serving. If desired, accompany with sweetened whipped cream or French vanilla ice cream.

Source: Adapted from Bon Appetit magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.