Another great recipe from the help of our CSA partner, Olden produce. We have been getting quite a bit of sweet corn and onions from them each week, so we put them to good use in our vegetarian breakfast entree this morning.

Red Pepper and Sweet Corn Soufle- serves 8, but can be scaled down

2tsp. olive oil, 2 med. diced red peppers, 8 sliced onions, 1 1/2 C Fresh sweet corn cooked and sliced off of the cob, or frozen, 1 TB oregano, 2 tsp. cumin, 1/2 tsp. of salt and chili powder,  12 large eggs, 1/4 C  milk or water, 3/4 C pepperjack cheese, 1 tomato, and 2 TB fresh cilantro for garnish

Preheat oven to 375 degrees

I prepared these in 8-6oz. ramekins, but you can mix everything to together and pour into a 9×13 casserole dish too. Spray ramekins and set on a baking sheet.

Heat oil over med to high heat in a skillet. Add red peppers, onion, and corn.  Cook, stirring often until vege’s are tender. Remove from heat and stir in oregano, cumin, salt and chili powder. LET COOL!

Whisk eggs and milk or water. Add cheese and cooked vege’s. Stir well. Divide among ramekins or pour in to casserole dish. Top each with a tomato slice.

Bake 30-40 min. until set, light brown and puffy. Add a cilantro sprig.

Remember last week how I said I love use what is in season. Here is another raspberry recipe but with cherries as well. Both of these fruits are in abundance right now, so why not combine the two. They compliment each other.

Raspberry Cherry Pie 

1 box Pillsbury Pie Crust (Yep, I don’t make my own). This is too easy and really good.

1 pine fresh raspberries

1 pint Cherries (pitted)

1 1/2 C sugar

1/2 C flour

1/2 tsp vanilla

1/4 tsp cinnamon

Butter

Preheat oven to 400 degrees

Roll out1  pie shell into a glass pie pan. Combine raspberries, cherries, vanilla, flour, sugar and cinnamon in a glass bowl. Stir gently and pour into the pie crust. Top with approx. 1 TB butter. Layer 2nd pie shell over the top of fruit and press side your sides.  Either cut off excess or roll excess over. Brush with water, milk or butter (depending on you like your crust to look) and sprinkle with sugar. Bake for 1 hour. Cool Completely before cutting.

I love using whatever is in season and right now we have an abundance of fresh raspberries from the garden.  I also eat a lot of fresh pineapple, especially in the summer. It is so refreshing! I figured why not put the two together. This is just one of many different types of sorbet I make, but I thought I would share this favorite for this time of year. I also enjoy a lemon-mint (since my mint plant is huge right now) and tangerine -Basil since I have a lot of basil as well.

Raspberry Pineapple Sorbet

6oz. fresh raspberries, 2 C fresh pineapple chopped or canned crushed pineapple, 1 1/2 C simple syrup (2 C Water and 2 C Sugar), 1 C pineapple juice and  3 TB lemon juice

Place raspberries, crushed pineapple, simple syrup and pineapple juice in a large saucepan over medium to high heat. Once the pan comes to a boil, remove from the heat and puree the raspberry and pineapple mixture using an immersion blender or in batches with a blender. Use a fine mesh sieve to strain the puree and then add the lemon juice to it. Chill the base completely and pour it into a ice cream maker.  Churn the sorbet in the ice cream until it becomes slushy. Once the sorbet is frozen, transfer to a container and store tightly sealed in the freezer.

I stayed at another B&B across the state a few years back and got to enjoy this recipe. I asked the innkeeper if she would share the recipe with me and so she did. Of course I tweaked it. Very hearty with a little bit of kick..

Pepperjack Sausage Hashbrown Casserole – Serves 6

1 lb. Breakfast Sausage

2 TB Flour

1 ½ C half and half or whole milk

1 – 1lb. package frozen shredded hash browns ( I like the ones that have the onions and peppers mixed in) or you can use 4 green onions and some red and green peppers chopped up.

1/2 C Shredded Cheddar Cheese

1/2 C Shredded Pepperjack Cheese

Chives (garnish)

Preheat Oven 350 degrees

Butter and 8×8 casserole dish. 1. Cook Sausage until brown. 2. Mix in flour (don’t drain grease),then add milk. 3. Cook until mixture thickens and comes to a boil.

Arrange hashbrowns in dish and top with  1/4 C of each of your cheeses. Add sausage mixture and then add remaining cheeses.

Top with chives.

Bake 45 minutes.