4 peaches, halved and pitted
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon oil

Brush cut sides of peaches with oil.  Place on BBQ grill, cut side down over medium flame.  Grill 5 minutes, then turn 90 degrees (to make crossed grill marks) and cook 5 more minutes, until almost soft.  Mix sugar and cinnamon, sprinkle on peaches as soon as you get them off the grill so the sugar melts on the hot peaches.

4 ripe, firm peaches
1/4 cup dry white wine, or water
1/4 cup honey
3 sprigs fresh lavender
dash salt

Peel the skins of the peaches. Cut the peaches in half and remove the pit. In a skillet or saute pan, add wine, honey, and lavender and a dash of salt. Bring the liquid to a boil. Reduce to a simmer, then add the peach halves and simmer, covered for 10 minutes. Remove the peach halves, set aside. Increase the heat to medium high and reduce the sauce by half, about 5 minutes.

Optional - serve with vanilla ice cream and the sauce drizzled over all with toasted almond slices.

Parchment paper
Oil cooking spray
1 cup granulated sugar, divided
1 cup plus 1 tablespoon almond flour
1/3 cup corn flour (finely ground cornmeal)
4 large eggs, yolks and whites divided
2 tablespoons grated lemon zest
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/4 teaspoon salt

Topping:

1/3 cup honey
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 cups berries (blackberries, blueberries, strawberries, or a mix)
1/4 cup confectioners (powdered) sugar

Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.

The crust can be baked, cooled, wrapped tightly in plastic wrap, and stored at room temperature for one day.

Cookie-Almond Crust:  
 4 cookies (I used Pamela's ginger cookies)
 Handful of sliced almonds
 About 4 ounces marzipan (mine was hard, so I microwaved to soften)
 About 2+ tablespoons coconut oil (use more if necessary) or ghee or gfcf margarine

 [Any cookies or nuts would work for this crust. But you may need to add sugar, if you're not using marzipan or lots of sweet cookies.]
  
Pumpkin Filling:  
 3 tablespoons cold orange juice
 2 teaspoons vanilla extract
 2 teaspoons gelatin (from 1 package)
 1 cup coconut milk (other milk subs would probably work okay too)
 2/3 cup (4 3/4 ounces) sugar
 3/4 teaspoon table salt
 1 teaspoon ground cinnamon
 1/2 teaspoon ground ginger
 1/4 teaspoon ground nutmeg
 1/8 teaspoon ground cloves
 3 large egg yolks
 1 (15-ounce) can plain pumpkin puree (1 3/4 cups)
  
 1. FOR THE CRUST: Adjust oven rack to lower middle position and heat oven to 325 degrees.
  
 2. Pulse cookies, almonds and marzipan in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs). Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand. Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve. Using flat-bottomed ramekin or dry measuring cup, press and smooth crumbs into pie plate (see illustration, at left). Bake until fragrant and browned around edges, 15 to 18 minutes. Cool completely on wire rack.
  
 3. FOR THE FILLING: Stir orange juice and vanilla together in medium bowl. Sprinkle gelatin over orange juice mixture and set aside to thicken, about 5 minutes.
  
 4. Combine 1/2 cup coconut milk, 1/3 cup sugar, salt, and spices in small saucepan. Cook over medium-low heat until bubbles form at edges; remove from heat. Whisk remaining 1/3 cup sugar and yolks together in medium bowl until pale and slightly thickened. Slowly pour hot mixture into yolk mixture, whisking constantly. Return mixture to pan and cook over medium-low heat, stirring constantly and scraping bottom of pot with heatproof spatula, until custard is thickened and registers 175 to 180 degrees on instant-read thermometer, about 2 minutes. (When properly cooked, custard should form slight ridge on tip of spatula when bottom of pan is scraped and spatula is lifted.) Immediately pour custard over gelatin mixture and stir until smooth and gelatin has completely dissolved.
  
 5. Puree pumpkin in food processor until smooth, 10 to 15 seconds. With machine running, add remaining 1/2 cup coconut milk through feed tube in steady stream. Scrape sides of bowl and process for additional 10 to 15 seconds. Add pumpkin mixture to custard mixture and stir until completely smooth. Transfer filling to cooled crust. Chill pie, uncovered, until filling is just set, about 3 hours. Cover pie with plastic wrap and continue to chill until fully set, at least 6 and up to 24 hours. Cut pie into wedges and serve.

1 cup GF wine vinegar
1 cup olive oil (*virgin, not extra virgin)
4 cloves fresh garlic, minced
3 tablespoons minced fresh Italian parsley
1/4 teaspoon red pepper flakes (optional)

If you are using fresh artichokes prepare as directed below, otherwise proceed to the next step.

Steam the artichokes and remove leaves.  Place the leaves in a plastic bag and seal tightly. They can be eaten later chilled with a nice aioli.

Remove the choke and trim as desired.  You can leave the chokes whole or cut them in half vertically through the stem.

Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally. Makes 24 whole chokes.

*Extra virgin olive oil may become too dominate in flavor so virgin olive oil is preferred.

*To can these, I undercook the chokes a bit as they will cook more in the canning process.

To top

2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1 tablespoon chopped fresh Italian parsley leaves
1 large clove garlic, minced
4 cups fresh tomato puree
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.

Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

4 cups mixed berries

For meringue:

1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar

For lemon curd:

3 large eggs (or 6 yolks for a richer custard)
1/4 -1/3 cup of honey
Grated zest of one lemon (1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil

1-In a medium saucepan, whisk together the first three ingredients until light colored.

2-Add the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

3-Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface.

4-Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

5-Refrigerate for several hours to thicken. Will keep about one week in the refrigerator.

Make meringue:
Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.

Whisk together superfine sugar and cornstarch in a small bowl.

Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.

Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.

Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).

Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).

Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.

Assemble Pavlova:
Spoon lemon curd into meringue and mound berries on top. 

6 cups sliced peeled ripe peaches (about 3 lbs)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon GF vanilla extract

Batter:
6 Tbs. GFCFSF margarine
1 1/4 cups GF flour
3/4 cup granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/8 teaspoon salt
dash of cinnamon
1 cup milk substitute
1/2 teaspoon GF vanilla extract
1 tablespoon turbinado sugar (sub brown sugar if need be)

Preheat oven to 350 degrees F.
To prepare filling, combine first four ingredients in a medium bowl. Set aside.
To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or til margarine melts.

Combine flour and next six ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 Tsp. vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over margarine, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 degrees for 50-55 minutes. Sprinkle turbinado sugar and bake an additional 10 minutes or til crust is golden. Serves 8. 

6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups almond flour
1 teaspoon salt
1 teaspoon baking soda
½ cup safflower oil
¼ cup agave nectar

Place peach slices in a large bowl, sprinkle with lemon juice, vanilla and arrowroot; toss to incorporate all ingredients. In a smaller bowl, combine almond flour, salt, baking soda, oil and agave for topping. Place peach mixture in a 3 quart baking dish. Crumble topping over peaches. Bake covered at 350° for 1 hour, until peach juice is bubbling; remove cover and bake a few more minutes until topping is golden brown.

This ice cream is made in an ice cream maker or it can be made into popsicles.  You can substitute other fruit in this recipe.

2 cans full fat coconut milk
2 to 2 1/2 cups frozen* chopped peaches (about 1 pound)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 to 2 teaspoons lemon juice

Put all ingredients in ice cream maker and follow directions for maker.  Or combine and pour into popsicle molds.

*If the fruit is frozen before you start making the ice cream, it will hold up better.  If not, it will puree during mixing.