Monday:  Sorry for the laps, I'm vacationing now at my sister's in Sandpoint, Idaho.  She grows several things in her garden, so it's been fun helping her harvest her garden.  We've been using lots of our harvest in our cooking.  She has raspberry bushes that produce quite a haul.  Tonight we're using some of the raspberries in a pie. Raspberry Cream Pie with Coconut Crust.  I think I got the recipe out of Dash (a small magazine that comes in our news paper). Believe it or not, we still have a ton of raspberries.  So I guess I'll include the recipe here since I don't know how to attach it from my documents.

Raspberry Cream pie with Coconut Crust

Hands on 30 min  total 2 hr 30 min serves 8

1       (5.3 oz)  package shortbread cookies

2/3    cup packed, shredded unsweetened coconut

½      cup (1 stick) unsalted butter, melted

1         1       heaping cup fresh raspberries, plus more for topping

3        large egg yolks, beaten

2         1       tsp cornstarch

1       (14  oz) can sweetened condensed milk

¼        cup cream cheese

+ grated zest of 1 lemon

+ confectioners’ sugar, for topping (optional)

1.     Finely grind shortbread cookies in a food processor.  Add coconut; pulse to combine.  Add butter; pulse to combine.  Spoon into 8-inch pie plate and press across bottom and up sides.  Freeze 15 minutes.

2.     Meanwhile, put raspberries in a fine-mesh strainer set over a small saucepan. Press berries through strainer with back of a large spoon, catching juice in pan below.  Scrape juices from underside of strainer with spoon.  You will need 1/3 cup raspberry juice.  Discard solids.

3.     Whisk raspberry juice with egg yolks, cornstarch, and condensed milk in saucepan and cook over medium heat, stirring constantly, until it just starts to simmer, about 8 minutes.  Remove from heat and beat in cream cheese and zest.  Let cool 5 minutes, stirring occasionally.

4.     Pour filling into crust and refrigerate at least 2 hours, until set.  Pile raspberries n top and dust with confectioners’ sugar.

 Per serving: 430 cal, 46g carbs, 7 g protein, 26g fat, 115 mg chol, 140mg sodium, 2g fiber.    

We're having several people over for dinner tonight, some of whom are vegetarian.  Except for the desert it's sort of a Mexican dinner. The coleslaw recipe is from July 2013 Bon Appetite.  Snap Pea and Cabbage Slaw, the snap  peas came from the garden, why is it that things taste so good fresh from the garden? We added about a teaspoon of hot dijon mustard to the dressing to add a little spunk.
Enchilada's are the main course, Black Bean, Corn and Zucchini Enchiladas. We used most of the ingredients from the garden, such as the zucchini and corn.

Note: I don't think we would do the pie again, it wasn't as good as I expected it to be.  The flavor was good the consistency was a little strange for me.