Pluot-blueberry upside-down cake

Butter, unsalted	3 tablespoons + ½ cup
Sugar, light brown	¾ cup
Blueberries	6 ounces
Pluots, halved, pitted, cut into ½-inch slices	1 pound
Flour, all-purpose	1 ½ cups
Baking powder	1 ½ teaspoons
Salt	¼ teaspoon
Sugar, granulated	¾ cup
Vanilla extract	1 teaspoon
Eggs, room temperature	2 large
Mile, whole, room temperature	½ cup

1. Preheat the oven to 350°F. 
2. To make the topping, in a 9-inch round cake pan or a cast-iron skillet, melt 3-tablespoons butter over low heat. 
3. Add the brown sugar, and stir until thoroughly moistened; remove from heat, and let cool briefly. 
4. Distribute half of the blueberries evenly over the brown sugar mixture. 
5. Arrange the pluot slices over the blueberries in overlapping concentric circles. 
6. Strew the remaining blueberries on top of the pluots; set aside. 
7. To make the cake, in a small bowl, whisk together the flour, baking powder, and salt. 
8. In a stand mixer fitted with the paddle attachment, beat together ½-cup butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. 
9. Add the vanilla and eggs, one at a time, beating until completely incorporated. 
10. Gradually mix in half of the flour mixture. 
11. Stir in the milk, followed by the rest of the flour mixture, and mix until combined. 
12. Scrape the batter on top of the fruit, and smooth it into an even layer. 
13. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 1 hour. 
14. Let cool for 15 minutes. 
15. Run a knife around the sides of the cake to help loosen it from the pan. 
16. Invert a serving plate over the pan. 
17. Wearing oven mitts, grasp both the pan and the plate, and turn them over together. 
18. Carefully lift the pan. 
19. Serve the cake warm with whipped cream or ice cream. 

Recipe mildly adapted from Ready for Dessert by David Lebovitz.

World’s best lasagna

Sausage, sweet Italian, casting removed, crumbed	1 pound
Beef, lean, ground	¾ pound
Shallots, minced	½ cup
Garlic, minced	3 cloves
Tomatoes, crushed	28 ounces
Tomato paste	12 ounces
Tomato sauce	13 ounces
Water	½ cup
Sugar	2 tablespoons
Fennel seeds	1 teaspoon
Italian seasonings	1 teaspoon
Salt	½ teaspoon + ½ teaspoon
Pepper, freshly ground	½ teaspoon
Parsley, freshly chopped	¼ cup + ¼ cup
Lasagna noodles, cooked	12
Cheese, ricotta	16 ounces
Egg	1 large
Cheese, mozzarella, fresh, sliced	¾ pound
Cheese, Parmesan, grated	¾ cup

1. In a large stockpot, cook the sausage, beef, shallot, and garlic over medium heat until well browned. 
2. Stir in the tomatoes and water. 
3. Season with the sugar, basil, fennel, Italian seasoning, ½-teaspoon salt, pepper, and ¼-cup parsley. 
4. Simmer, covered, for about 1 ½ hours, stirring occasionally. 
5. In a medium bowl, combine the ricotta with the egg, ¼-cup parsley, and ½-teaspoon salt. 
6. Preheat the oven to 375°F. 
7. To assemble, spread 1 ½-cups meat sauce in the bottom of a 9x13 baking dish. 
8. Arrange six noodles lengthwise over the meat sauce, and spread with half of the ricotta mixture. 
9. Top with a third of the mozzarella slices. 
10. Spoon 1 ½-cups meat sauce over the mozzarella, and sprinkle with ¼-cup Parmesan. 
11. Repeat layers, and top with the remaining mozzarella and Parmesan. 
12. Cover with foil: to prevent sticking, spray the foil with cooking spray. 
13. Bake for 25 minutes, remove the foil, and bake an additional 25 minutes. 
14. Cool 15 minutes before serving. 

Recipe mildly adapted from allrecipes.com.

Summer vegetable soup

Oil, extra-virgin olive or schmaltz	2 tablespoons + 1 tablespoon
Garlic, minced	2 tablespoons
Onion, finely chopped	1 large
Salt, kosher
Pepper, freshly ground
Stock, chicken	2 quarts
Turmeric, peeled, finely grated	1 tablespoon
Ice bath
Green beans, trimmed, cut into 1-inch lengths	¼ pound
Peas, thawed if frozen	½ cup
Beans, garbanzo, drained	15 ounces
Corn kernels	1 ear
Tomatoes, cherry, cut in half	1 cup
Lime juice, fresh	1 tablespoon
Dill, finely chopped	¼ cup
Parsley, finely chopped	¼ cup
Green onions, finely sliced	¼ cup

1. In a large saucepan, heat 2-tablespoons oil over moderate heat. 
2. Add the garlic, and cook, stirring, until lightly browned, about 2 minutes. 
3. Add the onion and season generous with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the stock and turmeric, and bring to a boil. 
5. Simmer over moderately low heat until reduced to 6 cups, about 30 minutes. 
6. Meanwhile, in a medium saucepan of salted boiling water, blanch the green beans until crisp-tender, about 3 minutes. 
7. Using a slotted spoon, transfer the green beans to the ice bath to cool. 
8. Add the peas to the saucepan, and blanch until crisp-tender, about 1 minute. 
9. Drain well, and transfer to the ice bath to cool; drain well, and set aside. 
10. Wipe out the saucepan, and heat 1-tablespoon oil over moderate heat. 
11. Add the corn, and cook, stirring, until crisp-tender, about 3 minutes. 
12. Stir the beans, peas, corn, tomatoes, and lime juice into the broth, and season with salt and pepper. 
13. Stir in the herbs, and serve immediately. 

Recipe mildly adapted from Food&Wine Magazine, June 2017.