01 Jun

Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp

Serves: 6 servings
Ingredients

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/4 cups granulated sugar, divided
  • 1 1/2 teaspoons grated orange zest
  • 1 tablespoon cornstarch (see note)
  • 1/2 cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • Vanilla ice cream, for serving

Directions
Preheat the oven to 350 degrees.

For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix into the fruit. Pour the mixture into an 8×11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

15 Jul

Spinach Salad with Strawberries + Pine Nuts Recipe

Ingredients

1 cucumber, peeled and diced
2 1/2 cups spinach
2 cups quartered strawberries
3 tbsp. roasted pine nuts (roasted on a skillet over the stove on medium heat for 4-5 minutes, stirring)
1/2 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
2 tbsp. canola oil
Salt and pepper to taste

Instructions

Peel and dice the cucumber, and slice the strawberries.

Roast the pine nuts in a skillet on medium heat for 4-5 minutes, stirring frequently, until slightly roasted.

In a bowl combine the cucumber, spinach, strawberries, and pine nuts.

Mix the Dijon mustard, honey, white wine vinegar, and canola oil in a small cup.

Add the dressing to the salad and toss to mix, adding some salt and pepper to taste.

Serve immediately.