WHIDBEY BLACKBERRY CRISP

Berry mixture:
1/2 cup sugar
1/4 cup flour
1 quart Blackberries
1 teaspoon grated lemon peel
2 tablespoons blackberry brandy

Topping:
3/4 cup flour
1/4 teaspoon salt
3/4 cup rolled oats
1/4 cup brown sugar
1/4 cup unsalted butter, cold and cut in pieces

Directions:

Heat oven to 350F. Butter an 8" square glass baking dish; set aside.

Combine the sugar and flour. Add berries and lemon zest and toss gently to evenly coat. Place in prepared baking dish. Sprinkle with the liqueur and set aside.

For topping, sift the flour and salt together. Add all remaining ingredients and blend with fingers until crumbly and well mixed. Sprinkle in an even layer over fruit. Bake until crisp is golden brown and fruit is bubbly, about 35 minutes. Let stand 15 minutes. Serve warm.

Can also use black raspberries or a combination of blackberries and/or black raspberries with raspberries.

HERBED RIGATONI & CHEEESE

Serves 6
This Northern Italian pasta dish has 30% less butter and cheese than typical mac-a-cheese, plus it's livened up with fresh basil and sun dried tomatoes:

12 ounces rigatoni or penne
2 T. butter
1/3 cup finely chopped sweet onion
2 T. flour
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 cups low-fat milk
6 ounces sharp cheddar, cubed
1/3 cup chopped fresh basil
1/4 cup sun-dried tomatoes in oil, drained and dried between paper towels

Cook the pasta and drain. Melt butter in a large skillet or saucepan, saute the onions, then blend in flour, salt and pepper. Stir until golden, then add the milk. Bring to a boil, stirring constantly. Reduce heat and cook, stirring until thickened and bubbly, about 2 minutes. Add the cheese, stir until melted. Temove from heat and add teh pasta, basil and tomatoes. Transfer to a greased 9x13 baking dish. Bake at 350 degrees for 30 minutes.

Tim's Triathlon Rice Salad with Lime Dressing

Serves 4-6

Cook 1 and 1/2 cups of brown rice or a mix of wild and brown rice in salted water, about 45 minutes. Drain, rise with cold water, and shake off excess moisture.

Whisk together for the dressing:
3 T. olive oil
3 T. rice vinegar
3 T. fresh lime juice
2 teaspoon Asian sesame oil
1 teaspoon garlic minced
1/2 tsp. salt
1/4 tsp. pepper

Blanch for a few minutes in boiling water, cool under running water, then drain:
1 cup green beans cut into one inch pieces
1 cup thinly sliced carrots
1 cup frozen corn

Chop:
3 T. cilantro
3 green onions (white and green parts)

Stir all ingredients together, and just before serving add 1 cup unsalted dry peanuts

Serve warm or at room temperature