Serving Size: 4

Ingredients:

2 cups cooked lima beans

2 cups fresh corn kernels

2 cups cooked thin green beans

2 ripe plum tomatoes seeded and diced

(or you can  use a few cherry tomatoes)

1 red  pepper seeded and diced

2 scallions thinly sliced

Combine all vegetables in a large bowl

Dressing:

¼ cup olive oil

¼ cup apple cider vinegar

1 tsp Dijon mustard

1 garlic clove finely chopped

Pinch sugar

Salt & pepper

3 tbs finely chopped cilantro

Directions:

Whisk oil vinegar, mustard, garlic and sugar

together in a medium bowl.

Season with salt & pepper to taste.

Pour the dressing over the vegetables,

add the cilantro mix and serve. 

Good with BBQ chicken or ribs.

Serving Size: 4

Ingredients:

5 or 6 firm ripe peaches

1 tbls fresh lemon juice

1 2/3 sugar

1 stick (1/2 cup) butter melted

1 cup all purpose flour

1 tbls baking powder

¼ tsp salt

1 cup whole milk

Cinnamon or nutmeg for sprinkling

Directions:

Put oven rack in middle of oven and preheat to 375f

Cut an X in the bottom of each peach with a sharp knife and blanch peaches in 2 batches in a large pan of boiling water for 10 seconds. 

Transfer peaches with a slotted spoon to a bowl of ice cold water. 

Peel of skin with a paring knife. Halve peaches ,then pit

and cut lengthwise into 1/4 inch slices.

Transfer peaches to 3-quart heavy saucepan add lemon juice and 2/3 cup sugar. 

Bring to a boil over high heat, stirring constantly, then boil stirring occasionally, 4-mins remove from heat.

Pour melted butter into a 13-by-9inch baking dish.

Whisk together flour baking powder, salt and remaining cup of sugar in a bowl, then whisk in milk just until combined.

Pour batter over butter (do not stir)

Pour peaches over batter (do not stir)

Sprinkle lightly with cinnamon or nutmeg and bake

until cobbler is bubbling and top is golden brown

40 to 45mins.

Cool in the pan on a rack.