heres a few recipes.

Tomato Basil Bruschetta

6-7 Roma or plum tomatoes-or whatever you have from your garden

1 clove of garlic, minced

Fresh basil leaves-10 leaves or so, chopped

Salt and pepper to taste

French baguette , sliced on the diagonal, about ½ inch thick slices

Dice the tomatoes and remove the seeds. Combine the tomatoes, garlic, and basil leaves in a small bowl. Stir. Season with salt and pepper. Spoon the mixture onto the slices of baguette. Do this right before serving so the bread doesn't get soggy.

pesto pasta with chicken!!!

ingrediants

• 1 (16 ounce) package bow tie pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• crushed red pepper flakes to taste
• 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
• 1/2 cup pesto sauce

directionss.

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Basil Pesto without Nuts or "Pistou"


3 cups fresh basil leaves
2-3 cloves garlic
About 1/4 cup quality parmesan cheese, grated
Splash of fresh lemon juice
About 1/2 cup olive oil
Salt and pepper to taste


1. In a food processor or blender, chop up the garlic until it is minced.
2. Add in the basil and cheese and start to blend. Slowly drizzle in the olive oil while the machine is running. Blend until smooth.
3. Squeeze in a little lemon juice and add salt and pepper to taste.
4. Taste the sauce and adjust to your likings.
5. Put in a freezer container and freeze if you wish or use it right away.

Plum Nectarine Buttermilk Cake

Adapted from Gourmet

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

Plums and nectarines, chopped (I used a mix of the 2 fruits-to equal 1 1/4 cups)

Turbinado sugar (I added this)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter chopped plums and nectarines evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar. I also used a little Turbinado sugar. Just sprinkle some over the cake if you wish. It gave it a nice extra sugary crunch.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.