Mango Lassi

This can scarcely be called a recipe, but I've been asked for the instructions and this recipe is according to my tastes.  Mangoes and cherries are probably my favorite fruits and so this time of year is especially great for me for desserts.  Have this as a dessert or as a complement to spicy foods.  Or - have it for breakfast!

A nice summer treat

You don't need grown-up taste buds

To love a lassi 

Ingredients:

• One large mango
• 1 cup plain yogurt
• 2 Tbsp agave nectar
• 2 dashes of cardamom

1. Mix all of the above ingredients in a blender and chill.  Add an ice cube and another dash of cardamom before serving.  Makes two beverages.

For an idea on how to use this in a meal check out this Indian Dinner menu.
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Lavender Creme Brulee

Oh boy. The next time you see me, I'm going to be fat. I don't know why I've never made creme brulee before!

I've never been a big fan of lavender - but I think that is because I had only been smelling it, not eating it. In this recipe - you get to eat it.

Eggs, sugar and cream

Infused with lavender buds

Makes quite a dessert!

Ingredients:

• 2 cups heavy cream
• 3 Tbsp fresh or dried lavender buds
• 6 large egg yolks
• 1/4 cup granulated sugar
• 2 Tbsp turbinado sugar (or lavender sugar, optional)

1. In a medium-sized saucepan, bring the cream to a boil, being careful that it doesn't boil over. Add the lavender, stir, and remove from heat, letting the lavender infuse the cream at room temperature for one hour.
2. Strain the mixture into a clean saucepan, bring the cream to a boil once more and set aside.
3. Preheat the oven to 275F.
4. Whisk together egg yolks and sugar. Very slowly mix a bit of the lavender cream into the egg mixture, being careful not to scramble the eggs by heating them too quickly. When the eggs and cream are roughly the same temperature, whisk the eggs into the cream mixture.
5. Pour the custard evenly into 4 4-oz ramekins and place the ramekins in a baking dish. Fill the dish with water so that the water comes up the sides of the ramekins to nearly the level of the custard inside.
6. Bake 25 to 45 minutes, checking on the custard frequently after 20 minutes. When fully baked, creme brulees will be firm and will wiggle slightly in the middle when shaken. When they are done, remove them from the oven, and chill them in the fridge for at least 2 hours (this can be done the night before, or in the morning).
7. Just before serving, remove the creme brulees from the refrigerator, place on an oven sheet, and sprinkle with the lavender sugar. Place on the rack just below the broiler and broil 1-3 minutes or until sugar is browned. Be careful not to burn them!
8. Serve immediately garnished with lavender flower.

* Be careful when opening the oven when cooking the custards - the water from the pan will fill the oven with steam.

* You may also use a cooking blow torch to caramelize the sugar, though it takes skill.

* A good accompaniment to the lavender creme brulee is a lavender gin and tonic. Infuse gin with lavender and freeze at least one day. Make the gin and tonic as you normally would, using the lavender gin. They have a slightly purple hue when poured!

Recipe adapted from Oprah.com.

For an idea on how to use this as part of a meal, see my Summer French Dinner menu. 
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Calabacitas

Vegetables for breakfast? Perfect. This dish will fill you up and keep you going all day!

Calabacitas

Make it the evening before

It's got everything!

Ingredients:

• 1 Tbsp olive oil
• 1 cup minced onion
• 1 cup minced anaheim and/or poblano chilis
• 1/2 tsp salt
• 1 to 2 tsp pure ground chile powder
• 2 cups diced zucchini (about 2 6 inch zucchini)
• 2 cups corn kernels (cut from 2 ears corn)
• 2 tsp minced garlic
• 1 1/2 cups cooked pinto beans
• Grated cheddar cheese
• freshly ground black pepper
• squeezable wedges of lime

1. Place a medium-sized skillet over medium heat for a minute or two. Add the olive oil, wait about 30 seconds, then swirl to coat the pan.
2. When the cooking surface is hot enough to sizzle a bread crumb, add the onion, chiles, salt and optional chile powder, and cook, stirring frequently, for 8 to 10 minutes, or until the vegetables become quite soft.
3. Add the zucchini, corn, garlic, and optional beans, and continue to cook, stirring gently to avoid breaking the beans, for about 5 minutes longer, or until the zucchini is just tender. Remove the pan from the heat.
4. Sprinkle in grated cheese to taste, if desired, and stir to distribute it as it melts. Add black pepper (and possibly more salt) to taste. Serve hot, warm, or at room temperature, with squeezable wedges of lime tucked into the side of each serving.

Fresh corn is best, though frozen corn will do the trick. I used a little can of chopped mild green chilis in this, and it worked perfectly.

Recipe from Mollie Katzen's Sunlight Cafe.