4. Pool a spoonful or two of the puree on a plate. Arrange 3 wedges of peach upright on the puree. Rest a few cheese shavings over the peaches.
-- Daniel Capra, Paula LeDuc Fine Catering, Emeryville, Calif.
Per serving: 220 calories, 18 g total fat, 3.5 g saturated fat, 5 mg cholesterol, 150 mg sodium, 11 g carbohydrates, 3 g fiber, 7 g sugars, 6 g protein. Calories from fat: 160.
Summer baby blue salad
1 pound jewel-toned lettuce
1/4 lb. Pt. Reyes Blue Cheese, crumbled
1/2 cup fresh blueberries
Edible blue pansies
Blueberry vinaigrette and blueberry chutney
1. Place the salad greens in a large bowl and toss lightly with some of the vinaigrette.
2. Mound salad on serving platter. Top with fresh blueberries and crumbled Blue Cheese, and garnish with edible pansies.
1 large Granny Smith Apple, chopped
1/2 cup sugar
1/2 cup orange juice
1 tablespoon finely grated orange rind