This week’s menus feature all the fresh Michigan produce that is plentiful now:

ingredients-for-august-15-2007.pdf

I thought you might also be interested in a cute little book I just discovered: Midnight Snacks (Broadway Books, NY) by Michael J. Rosen and Sharon Reiss (Copyright 2002 Michael J. Rosen and Sharon Reiss). It has recipes that you’ll find helpful when you want a quick snack or something easy for unexpected (or expected!) guests. The recipe for Peach Gazpacho caught my eye.

Peachy-Keen Gazpacho

Chop each of the the following in a food processor separately, taking care not to pulverize: 2 large ripe peaches, 2 larger tomatoes (seeded and juiced, reserved), 1/2 red or yellow bell pepper, 1 small onion, 1 English cucumber (peeled and seeded), 6 basil leaves. Combine everything and add 1T Grand Marnier and 1T olive oil.

The only real issue is getting everything as cold as possible, which can take a while.

Once the soup is chilled, add salt and pepper to taste and a dash of hot pepper sauce to taste.

I haven’t tried it yet, but it looks good. I’m planning on trying it soon. Let us know what you think if you decide to try it.

Ellen