Fruit Salsa

I tried to get my 2 year old to eat fish, in the form of tacos. He loved it, but he loved the salsa I made for it even more!

1 large peach (or nectarine or mango, but I like peaches), chopped
1/4 red bell pepper, finely chopped
1/4 yellow bell pepper, finely chopped
1 Tbsp lime juice
1 tsp salt
Cilantro & jalapeno finely chopped to taste.

We like cilantro, and we like spicy so I used a 1 medium jalapeno and 1/3 of a bunch of cilantro. This hit the spot... I don't know that I'll ever eat fish again without this salsa!

Spinach Nectarine Salad

I'd like to give credit for this recipe... but I can't. I was sitting in the Dentist office and picked up a magazine to flip through. I saw this recipe and thought it was worth trying out. Then they called me back to work on my teeth. I have no idea what magazine I was looking at... and I'm not even sure that I got it right, but I thought it turned out pretty good. This makes enough for 2 salads... except I really like nectarines so I used a whole one instead of half.

1 bunch spinach

1 ripe nectarine, sliced
Handful of slivered almonds

2 Tbsp sweet orange marmalade

1 small shallot

1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil

Toast slivered almonds. Set aside.

Finely mince shallot. In a small fry pan heat up orange marmalade and shallot, reducing slightly. Add balsamic vinegar and reduce again slightly. While whisking dressing, add olive oil.

Plate up spinach and top with nectarines. Drizzle over dressing and sprinkle with toasted almonds.

Peach Raspberry Jam

1 ¼ cups finely chopped peaches
2 cups fresh raspberries
2 Tbsp lemon juice
4 cups sugar
¾ cup water
1 package (1-¾ oz) powdered fruit pectin

Place peaches in a large bowl. In a small bowl, mash the raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar. Let stand for 10 minutes.

In a small saucepan, bring the water and powdered fruit pectin to a full rolling bowl. Boil for 1 minute, stirring constantly. Add to the fruit mixture; stir for 2-3 minutes or until the sugar is dissolved.

Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Strawberry Shortcake

3 cups flour
1/4 cup sugar
4 tsp baking powder
3/4 tsp cream of tarter
1 cup butter
2/3 heavy whipping cream
1 egg, beaten
3 cups strawberries, sliced
3 Tbsp sugar

Preheat oven to 35o.

Mix flour, 1/4 cup sugar, baking powder, and cream of tarter.

Cut in butter with pastry blender.

Stir in cream and egg.

Turn out onto lightly floured surface and knead for 2 minutes.

press into 1/2-inch thick sheet; cut into squares.

Place on baking sheet. Bake 20 minutes, until golden brown.

Sprinkle 3 Tbsp sugar over sliced strawberries.

Let shortcakes cool before splitting and filling with sugared berries. Top with whipped topping, if desired.