Abundant

Prosciutto & Melon

Ricotta, smoked provolone, and paprika fill the prosciutto rolls.  The classic partner to prosciutto is ripe melon.  Together the flavor bursts!

Pineapple & Pistachio

Jacques Pepin's Fast Food My Way includes several light, flavorful desserts.  Here is a fresh pineapple simmered in a caramel sauce and sprinkled with pistachios.  Simple cookies garnish the fruit providing a crisp bite complimenting the pineapple.

Strawberry & Mango with coconut tapioca

I found this recipe in Moosewood's Simple Suppers cookbook.  It is a good, easy way to make a variation on the Thai sticky rice with mango dessert.  The tapioca has coconut milk and lemon zest flavoring it and is good on its own.  Adding the mango and/or strawberry creates a beautiful dish.

Roasted Pear with vanilla ice cream

Using the basic recipe for roasting fruit from A New Way to Cook, we served these roasted pears with vanilla ice cream.  The roasting juice was Orange Blossom honey and vanilla with a bit of water -- very simple!

Breakfast Quesadilla

Filled with ricotta cheese and blueberries, this whole wheat tortilla is grilled to make a quesadilla.  We topped it with a teaspoon or so of vanilla yogurt and more of the fresh berries.  The breakfast was filling and so satisfying.

Cake and ice cream

What a celebratory dessert!  Angel food cake, ice cream, and homemade cherry sauce result in a delicious dessert.

Nectarines, raspberries, and strawberries

This fruit plate was a long-anticipated breakfast dish.  The sliced nectarines, raspberries, and strawberries were sprinkled lightly with sugar and then dribbled with fresh lemon juice.  I had intended to serve the fruit as a dessert plate but then had gotten full before dessert.  The flavor combination was described in Deborah Madison's Savory Way in a section that includes other simple dessert/fruit ideas that highlight the tastes in fabulous combinations.

Raspberry Shortcake

This dessert was the finishing touch to our salad dinner on Tuesday night.  Fresh raspberries, drop biscuits left from breakfast on Memorial Day, and decadent, freshly whipped cream combined to make variation on raspberry shortcake. 

Banana Bread

With very ripe bananas, we made Banana Tea Bread, using the recipe from The New York Times Cookbook.  We've had this cookbook for years and return to this recipe over and over.  It's basic and doesn't have nuts, a preference we have for banana bread.

Mango Salsa

We used this beautiful mango salsa to top poblanos rellenos.  Unlike many versions of chile rellenos, these were not fried.  They didn't have any batter either.  The aroma of roasting chile is a heavenly scent.  We served spinach with pine nuts along with the stuffed peppers.  I am eagerly anticipating the summer arrival of calabacita in the markets!

Poached dried fruit

Last night we pulled out a cookbook we've had for years (decades, perhaps) and found a brunch menu that included a recipe for poaching dried fruit.  We had several on hand and picked up a couple of other items at the store.  The fruit is covered in boiling water and then soaked overnight.  This morning we simmered the fruit in the soaking liquid and here you see the steam rising from the pot.  It can be served warm or cold.  It was naturally sweet and so not overpowering.  A nice start to the day... 

Baked Apple

An attractive and simple fruit dish!  The Golden Delicious apple is baked at a low temperature on a cabbage leaf after being oh-so-lightly sprinkled with lemon juice and cinnamon-sugar.  The apple remained crisp and crunchy and was infused with the sweetness and flavor of the topping.