LotFotL Market Recipes: July 6, 2013

Bourbon and Honey Mulberry Cobbler

1 pint of fresh Mulberries with the stem removed
2/3 C. of simple syrup
1 tablespoon bourbon (more if it's for your in-laws)
Pinch cinnamon
1 teaspoon cornstarch
1/2 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
Pinch salt
1/4 cup honey

Cook down the mulberries with the simple syrup for about 15-30 min on med heat. You want to remove the excess liquid as to not drown out the bourbon flavors.
Preheat oven to 350 degrees. Add the bourbon, cornstarch, cinnamon and a pinch of salt.
Mix together all of the ingredients for the topping aside from the honey.
Add the honey, by drizzling it around after everything else is mixed.
You DO NOT want to over-mix this topping. The more you work the concoction, the denser it becomes.
Divide the mulberry mixture into two to four ramekins and add the topping.
Bake the ramekins in the oven at 350 degrees for about 20 minutes and remove. Let cool for a minute and serve.

Easy Kale Chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Directions
Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Carrot Zucchini Salad

2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon sugar
2 cups thinly shaved carrot
2 cups thinly shaved zucchini
1/4 cup thinly sliced red onion
1/4 cup loosely packed fresh flat-leaf parsley
2 tablespoons torn mint leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Add carrot, zucchini, and onion; toss. Sprinkle with herbs, salt, and pepper; toss.

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