Summer Recipe Swap

Kathy from Kathy's Cottage is having a Summer Recipe Swap today. So please stop by Kathy's Cottage to visit all of the people swapping summer recipes today.

One of my favorite markets is called Wilson Farms located in Lexington, Massachusetts. The market is filled with beautiful produce, gorgeous flowers, baked goods and meat. I have many cookbooks but my favorite cook book is from Wilson Farm.



I chose a seasonal recipe for asparagus



ASPARAGUS OVEN FRITTATA

Blanch in boiling, salted water for 5 to 8 minutes
2 cups aspargus cut into 3/4 inch lengths
Drain well
Cook until soft 2 tablespoons finely chopped onion in 1 tablespoon butter

Beat together
6 eggs
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon pepper
Add onions and butter

Melt over medium-low heat in 10" shallow ovenproof pan 1 1/2 to 2 tablespoons butter
Pour in egg mixture
Cook on burner until eggs begin to set 3-4 minutes
Arrange asparus in single layer over eggs

Bake at 425 about 5 minutes until almost done
Cover with 1 to 1 1/2 cups shredded muenster cheese
Return to oven. Cook 5 to 10 munites longer until eggs are puffed and the cheese is melted
Serve immediately.

Serves 6



How about a Watermelon Salad

1/2 watermelon cut into cubes
1 log goat cheese
1 bunch basil, thinly sliced (reserve some sprigs for garnish)
1 bunch scallions, chopped

Mix watermelon, basil, and scallions, then place in a bowl.
Sprinkle with goat cheese (add what you like, but I like lots)
Garnish with basil sprigs.

Serves 4

The Wilson Farm Country Cookbook is by Lynne C. Wilson and everything is good in the book. Mine is stained on all my favorite recipe pages, so I thought I would include my favorite recipe here too for Pumpkin Muffins. Although it isn't exactly seasonal, I always use canned pumpkin and these muffins are sooo good I make them all year 'round.




Pumpkin (Winter Squash) Muffins

1 1/2 cups flour
1/2 cup of sugar
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 egg, beaten
4 tablespoons butter or margarine melted and cooled
1/2 cup milk
3/4 cup pumpkin or squash, cooked and mashed

Sift the flour, sugar, salt, baking powder, cinnamon, nutmeg and clove into a large mixing blow. In another bowl, mix together the remaining ingredients. When thouroughly mixed, stir the milk mixture into the dry ingredients. Stir only until the dry ingredients are moistened. Do not beat. Spoon into well greased muffin pan.

Makes 8 large muffins.



Now please stop by Kathy's Cottage to collect all the wonderful recipes being shared today.



The song for this post is Give Me The Simple Life.