Raspberry Peach Salsa

2 Peaches, sliced in half
1 T. Olive Oil
1 Poblano Pepper
2 cloves Garlic, minced
5 Roma Tomatoes, diced
1/2 Sweet Onion, diced
1/2 bunch Cilantro, chopped
1/2 Serrano Peppers, finely chopped
1 pint fresh Raspberries
1 Lime
1 t. Salt

Rub olive oil on cut sides of peaches. Grill peaches and poblano pepper till soft and charred, about 10 minutes. Remove from grill. Immediately place pepper in a plastic bag to sweat for 5 minutes. Cool peaches slightly. Remove skin from peaches. Remove pepper from plastic bag, the skin should come off easily now. Dice pepper and peaches.  Combine peaches, Poblano, garlic, tomatoes, onion, cilantro, and Serrano peppers. Stir gently. Zest lime. Add lime zest and juice, salt, and raspberries. Very gently, fold to combine.

Lemon and Powdered Sugar Crepes

2 beaten eggs
1 1/2 cups milk
1 cup flour
1 tablespoon oil
salted butter
lemon wedges
powdered sugar
Combine eggs, milk, flour, and oil in a blender. Mix well. Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter. Return to heat; brown. Invert over paper towels. Repeat with remaining batter, greasing skillet occasionally. Top warm crepe with butter, powdered sugar, and a squeeze of lemon.

Easy Everyday Stroganoff

1 T. butter
1/2 medium onion, finely chopped
2 cloves minced garlic
1/2 lb. mushrooms, thinly sliced
1 lb. ground beef
1/8 t. cayenne pepper
1 t. Worcestershire sauce
1 can cream of mushroom soup
16 oz. sour cream
1/2 c. milk
1 t. fresh parsley
12 oz. egg noodles

Bring 6 qt. water to a rolling boil. Salt the water. Cook noodles to al dente. Meanwhile, in a 12 inch skillet, melt butter. Saute onion and garlic till soft and translucent. Add mushrooms and saute 3-4 minutes. Add beef and Worcestershire sauce, and cayenne pepper and cook through. Drain. Add soup, sour cream, and milk. Simmer 10 minutes over low heat. Toss in parsley. Serve over noodles. Garnish with additional parsley if desired.