Louie and Pete’s Peach Crisp

Serves 12.

From Louie Larson and Pete O’Connell for “My Grandmother’s Ravioli,” on the Cooking Channel.

• Vegetable oil spray

3 lb. ripe peaches, peeled and cut into small chunks

• 2 tbsp. peach schnapps

• Juice of 1 lemon

• 1 c. rolled oats

• 3/4 c. sugar

• 1/2 c. flour

• 1 tsp. salt

8 tbsp. (1 stick) cold unsalted butter, cut into large chunks

• Vanilla ice cream, for serving

Directions

Preheat the oven to 375 degrees. Spray a 9- by 13-inch pan with vegetable oil.

Toss the peach chunks with the schnapps and lemon juice. Add the peaches to the pan and spread out evenly.

In a medium bowl, mix the oats, sugar, flour and salt. Add the butter and, using your fingers, rub the butter into the dry ingredients until mixture resembled small walnut-size crumbles. Sprinkle the crumbles evenly over the top of the peaches.

Place in the oven and bake 45 minutes. Serve warm, with vanilla ice cream.

Cucumber Tomato Yogurt Raita

Makes about 2 cups.

From Mona Vasudev for “My Grandmother’s Ravioli.”

• 1/2 c. plain Greek yogurt

• 1/4 c. sour cream

• 1/4 c. grated carrot

1 cucumber, peeled and finely chopped

1 small tomato, finely chopped

• 1/4 tsp. ground cumin

• Salt and pepper

2 tbsp. lightly salted peanuts, crushed, optional

• 2 tbsp. pomegranate seeds

1 tbsp. fresh cilantro leaves, chopped

Directions

In a large bowl, mix together the yogurt and sour cream.

Add the carrots, cucumbers and tomatoes to the yogurt and sour cream mixture. Add in the cumin and salt and pepper to taste.

Add in the peanuts and pomegranate seeds and mix everything together. Adjust the seasoning if needed, and garnish with cilantro.

Louie and Pete’s Lamb Spiedies

Serves 12.

From Louie Larson and Pete O’Connell for “My Grandmother’s Ravioli,” on the Cooking Channel.

• 1 c. apple cider vinegar

• 1/2 c. extra-virgin olive oil

• 1/4 c. chopped fresh basil

• 1/4 c. chopped fresh mint

• 1/4 c. chopped fresh oregano

1/4 c. chopped fresh Italian parsley

• 1/4 c. chopped fresh rosemary

• 1 tsp. salt

• 4 garlic cloves, chopped

3 lb. boneless leg of lamb, cut into 1-in. chunks

• Wooden skewers, 6 in. long,

1 loaf Italian bread, cut into 1-in. slices

Directions

In a medium bowl, whisk together the vinegar, oil, basil, mint, oregano, parsley, rosemary, salt and garlic. Pour the mixture over the lamb chunks and marinate for 24 hours.

When ready to cook: Soak wooden skewers in water for 30 minutes. Light a grill or heat a grill pan over medium-high heat.

Skewer the lamb chunks, 4 to 5 pieces per skewer. Arrange the skewers on the hot grill, turning every 2 to 3 minutes. Cook until browned, about 6 minutes.

Pull off the grill and let rest 10 minutes before serving. Serve with the Italian bread.

Maple Honey Vinaigrette

Makes about 5 tablespoons.

From Mary Napolitano for “My Grandmother’s Ravioli.”

• 2 tbsp. olive oil

• 2 tsp. maple honey

1 tbsp. white balsamic vinegar

• 1 1/2 tbsp. Dijon mustard

• 1 garlic clove, grated

Directions

Whisk together the oil, maple honey, vinegar, mustard and garlic in a small bowl.