Strawberry Rhubarb Pie
2 cups sliced strawberries
2 cups chopped rhubarb (1/2" thick slices)
a little under 1/3 c flour
1/4 c sugar (if you like sweet pies, add up to 1 cup)
1 tbsp butter, to dot throughout the filling
1 egg yolk mixed with 1 tsp water (for glaze)
I used Oronoque Orchards Organic Deep Dish frozen pie shells...and I'm not ashamed about this! :-)
Bake at 425° for 15 mins. Reduce heat to 375° and continue to bake for 30-45 mins, or until the pie is golden and the juices are bubbling.
Let cool completely on a wire rack…let the juices gel.
...because how can you not make tomato, mozzarella and basil salad when you just got some fresh sungold cherry tomatoes at the farmers' market. Made for a perfect lunch!
sungold cherry tomatoes, halved
red grape tomatoes, halved
mini bocconcini balls
good quality olive oil
fresh cracked pink himalayan salt and pepper
Combine all ingredients to your taste. Let the salad sit for at least 30 minutes so the flavors can marinate. Buon Appetito!
Farmers' Markets are a bustlin...Go Go Go!!
pictured below (top to bottom, left to right): ramps, breakfast radishes, fiddelhead ferns, lilacs, rhubarb,
sungoldherry tomatoes, apple blossoms
Cauliflower is so versatile, light and tasty! I've been experiment with a few different recipes. Here is my take on a cauliflower soup...and I think it came out pretty good! I finished off my serving with a little truffle oil. This added a little decadence to this light soup.
half a head of cauliflower, chopped
1 large garlic clove, sliced
½ white onion, diced
optional: truffle salt, truffle oil
Steam the cauliflower until tender, not too mushy. Sauté the sliced onion in a little olive oil on a medium heat for a few minutes. Add the garlic. Continue to sauté until fragrant. Put everything in a blender. Add water or your favorite vegetable stock until desired consistency (not too thick!) Season with fresh cracked pepper and himalayan pink salt. Return the cauliflower mixture to the pot and simmer the for 15-20 minutes, I added some truffle salt to my portion and topped it off with a little truffle oil for good measure. Garnish with fresh chopped parsley (or chive, or scallions) to add some color and more fresh flavors. DELICIOUS!
This is a quick easy side. You can easily make it an entrée with the addition of salad or your favorite protein.
1 package Frozen spinach
1 can artichoke hearts, chopped
1 8oz container greek yogurt
1 tbsp butter
fresh cracked salt & pepper to taste
top with grated pecorino romano (about 1 tbsp)
Preheat oven to 350°.
Mix it all together and place in a prepared casserole dish (sprayed with non stick or greased with olive oil). Bake until everything is melted together.