Plum Cake –

Pinch of salt
baking powder
cinnamon sugar to sprinkle on top.

Cream together sugar, butter, eggs and salt until light and fluffyAdd in flour and baking powder.Mix until combined.Pour half of batter into 9 inch greased floured panPlace half of plums on top of batter, cut side upSpread remaining batter over plums and then top with remaining plums, cut side down.Top with 1 Tbsp cinnamon sugarBake 350 for about 45-60 minutes or until a toothpick comes out clean(baking varies depending on moisture in plums)

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Strawberry Shortcake –

6 Servings
Strawberries American
Desserts, FoodNetwork

pounds strawberries

all-purpose flour
baking powder
baking soda
heavy cream

Heavy cream
Lemon zest

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream:
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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Taste the Summer: Celebrate National Farmers Market Week!

Posted by: 
Kelly Miterko, Deputy Associate Director, Let's Move!

Summer is the best season for ripe tomatoes, juicy peaches, sweet corn, and crisp peppers. Take advantage of National Famers Market Week (August 2-8) to eat delicious, fresh, and healthy food while supporting local farmers and gardeners.

Locally grown, seasonal fruits and vegetables can be a cost-effective option for healthy eating, especially during the summer months. Farmers markets serve as a great way to find fresh, seasonal, and locally grown produce to use in cooking up healthy recipes at home. They are also a fun way to meet your local farmers and learn about what grows in and around your community. Click here to find a farmers market near you!

So, grab your family and friends and take a walk through your nearest farmers market! You’ll be taking steps to improve your health and have a chance to meet the people who grow your food. And if that isn't enough, check out even more great reasons to grab your family and take a trip to your local farmers market!

Simple Hummus –

16 Servings
garbanzo beans Middle Eastern

garbanzo beans or chickpeas
lemon juice
salt and pepper
olive oil
paprika or poultry magic seasoning

Drain the can of garbanzo beans, reserving some of the water. Add the garbanzo beans, garlic, tahini and lemon juice together in a food processor. Process until pureed and smooth. If you wish to thin the consistency, add some of the water from the garbanzo beans. Add salt, pepper and paprika or poulty magic seasoning to taste. When ready to service, drizzle olive oil over the top and sprinkle with a little more seasoning. Toasted pine nuts and parsley make nice additions and garnishes. Serve with crackers, pita, na’an or anything you like.

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Apple Crisp –

Apples American
Apples, Desserts, Brunch, American, octobertop25

Lemon juice
Brown sugar
all purpose flour
Rolled oats

Preheat oven to 375 degrees F. Place the sliced apples in an 8 or 9-inch baking pan. Sprinkle with water and lemon juice.

In a small bowl, combine the remaining ingredients until crumbly. Sprinkle the crumbly mixture evenly over the apples.

Bake at 375 degrees for 40-45 minutes or until apples are tender.

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Chef John’s Ham and Cheese Calzones –

4 calzones

prepared pizza dough
ricotta cheese
freshly ground black pepper
cayenne pepper
finely diced smoked ham
fresh mozzarella cheese
extra-virgin olive oil
freshly grated Parmigiano-Reggiano cheese
marinara sauce for dipping


Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.

Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.

Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.

Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.

Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.

Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.

Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

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