Cinnamon Glazed Apple Butter Bread

 

DID YOU KNOW Apple butter is a spreadable preserve made by slow-cooking apples with warming spices such as cinnamon, cloves, nutmeg, and allspice? The apples are cooked for a long time over low heat, caramelizing them and concentrating their flavor, which turns them into a spreadable fruit. The only thing apple butter has in common with regular butter is its spreadability. 

Ideas to Use Apple Butter 

Spread it on toast

• Stir it into oatmeal
• Top your pancakes and waffles with it
• Use it instead of pumpkin or applesauce in recipes
• Set out a bowl with a cheese plate
• Swirl it into cakes or cupcakes
• Brush it on chicken or pork during the last few cooking minutes

Cinnamon Glazed Apple Butter Bread 
Cook's Notes: The recipe makes one loaf and comes from thebatterthickens.com
Bread 

Ingredients:

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1 large egg
• 3/4 cup buttermilk
• 2 teaspoons baking soda
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice 
• 1 cup apple butter
• 3/4 chopped pecans or walnuts

Note: Substitute the cinnamon, nutmeg, and allspice with 2 teaspoons of pumpkin pie spice mixed with 1 teaspoon of cinnamon.

Cinnamon Glaze:

• 1 cup powdered sugar
• 2 tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Bread Directions:

• With an electric mixer, cream the butter and brown sugar. Add the egg and beat well. In a glass measuring cup, combine the buttermilk and baking soda. Set aside.
• In a separate bowl, mix together the flour with spices. Add the flour mixture to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the flour.
• Stir in the apple butter and chopped pecans if using. Pour the mixture into a greased 9-inch x 5-inch x 3-inch loaf pan. Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Depending on your oven, you may need to cook for a shorter or longer time. Do not over-bake or your bread will turn out dry. Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

Cinnamon Glaze Directions:

• Mix together the powdered sugar, butter, cinnamon, vanilla, and enough milk to reach your desired consistency. I usually use 1 to 2 tablespoons of milk. 
• Drizzle the mixture over the bread and allow it to cool completely.

Creamy Tomato Italian Sausage Pasta

Cook's Notes: How is the weather in your area? We are definitely not in a drought with a lot of rain as of late, bringing cooler temperatures. The sun plays elusive games with us. Comfort food seemed like a good plan. This recipe checked all the boxes for us in terms of flavor and ease of preparation. The recipe serves four and even tastes better the next day. Since the pasta soaks up liquid, add some chicken broth to thin it out a bit when reheating. The recipe was adapted from closetcooking.com 

The casserole was served with Mixed Berries Caprese Style with Balsamic Vinegar. 

Ingredients: 

• 8 ounces of pasta (such as rigatoni) (gluten-free for gluten-free) (1-1/2 cups dry pasta)
• 1 tablespoon olive oil
• 8 ounces Sweet Italian sausage
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon ground fennel seeds (optional)
• 2 tablespoons tomato paste
• 1 (24-ounce) can whole tomatoes
• 1 tablespoon Calabrian chilies, chopped (optional) or 1/4 teaspoon red pepper flakes
• 1 teaspoon balsamic vinegar
• 1 teaspoon each oregano and Italian seasoning
• 1/2 teaspoon of sugar
• 3 cups torn baby spinach leaves, stems removed
• 1/3 cup heavy/whipping cream
• 1/3 cup Parmigiano Reggiano cheese, grated
• Salt and pepper to taste
• 2-3 tablespoons basil, thinly sliced

Directions:

• Cook the pasta according to the package directions.
• Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the sausage and onion, and cook until the sausage is cooked through, breaking it apart as it cooks. Remove from the pan the meat aand onions. Wipe the pan free of grease.
• Add the garlic, fennel, and tomato paste and cook until fragrant, about a minute.
• Add the tomatoes, Calabrian chilies or red pepper flakes, balsamic vinegar, spinach leaves, Italian seasoning, and oregano. On low, bring the mixture to a boil, reduce the heat, and simmer for 15 minutes uncovered.
• Turn off the heat, mix in the cream and parmesan.
• Mix in the cooked and drained pasta, season with salt and pepper to taste, mix in the basil, and enjoy!
• 

Mixed Berry Caprese Salad
Cook's Notes: 
A fun festive salad with a balsamic drizzle is just the needed piece de resistance, especially when you use chocolate balsamic. The salad works well as a side for 4th of July festivities. 

Ingredients:

• 2 cups halved strawberries, stems removed
• 1 cup fresh blueberries
• 1 cup fresh blackberries, blueberries, or watermelon cubes
• 1 cup fresh raspberries
• 8 ounces fresh mozzarella balls (deli section) or 1-1/2 cups cubed mozzarella
• 1/4 cup basil leaves, chopped
• Drizzle of dark quality balsamic glaze or chocolate balsamic

Directions:

• In a large bowl, combine berries, fresh mozzarella balls, and basil. Drizzle balsamic glaze over the salad and serve immediately.

Two more rain "funnies"

HAVE A GOOD DAY

Strawberry Rhubarb Cobbler “à la mode”

 Strawberry Rhubarb Cobbler “à la mode”

Cook's Notes:  word about spices... Saigon cinnamon is stronger and more intense than regular ground cinnamon. It really enhances the flavor of the dish when used in baking. It is a 2 to 1 ratio with 1 teaspoon of Saigon to 2 teaspoons of ground. Nutmeg is a strong spice and should be used sparingly in a recipe. This recipe serves six. To reheat, avoid using the microwave, as the crust can become soggy. Place the cobbler pan in the oven at 350 degrees for 10 minutes. It's a better way to reheat.   

Filling Ingredients: 

• 2-1/2  cups strawberries, hulled and thickly sliced
• 2 cups rhubarb, trimmed and cut into 1/2-inch pieces 
•  1/2 cup sugar
•  2 tablespoons quick-cooking tapioca or 1 tablespoon cornstarch
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon 
• 1/8 teaspoon each ground ginger and ground nutmeg

Topping Ingredients;

• 1- 1/2 cups all-purpose flour
• 1/4 cup sugar  
• 1- 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
•  1/2 teaspoon salt
•  1/4 teaspoon ground ginger
• A dash of ground nutmeg
• 2 tablespoons cold butter, cut into pieces
• 1 cup buttermilk 
• 3 tablespoons sugar mixed with 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon 

Directions:

• To prepare the filling, combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), cinnamon, ginger, and nutmeg in a bowl. Let the mixture stand for 20 minutes.
• Preheat oven to 400 degrees.
• To prepare the topping, stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Cut butter into dry ingredients with a pastry cutter, 2 forks, your fingers or pulse once in a food processor until crumbly. Use a fork to stir in buttermilk. Mix just until combined.

• Use an 8 x 8 baking dish or an oval dish, and with a slotted spoon, place filling ingredients in the baking dish.  

• Use a large spoon and drop the dough in 8 dollops over the filling. Sprinkle with the remaining sugar/cinnamon mixture. Bake the cobbler until it is browned and bubbling, about 30 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.

The photo below is the cobbler without ice cream, but I highly suggest you go for cobbler à la mode😋

FYI 
Pie à la mode is a classic American dessert that consists of a slice of pie topped with a scoop of ice cream. The combination of warm, flaky pie with cold, creamy ice cream is a match made in heaven for many dessert enthusiasts. The phrase “à la mode” is actually French for “in the fashion” or “in the style,” and in the context of desserts, it refers to the addition of ice cream. The tradition of serving pie à la mode is believed to have originated in the United States, and it has become a popular dessert choice in diners and restaurants nationwide.

Looking for some last-minute 4th of July munchies? Check out these three charcuterie boards. 

Margarita Cupcakes

 

Margarita Cupcakes

Cook's Notes: For all those Margarita fans, you'll love these moist and fluffy cupcakes infused with a bit of tequila and lime. Lime zest and lime slices add brightness to the sour cream frosting, making it the ultimate Margarita dessert. It may be hard to stop at just one, as I had to have two!!  

Recipe makes 10 regular-sized cupcakes.  

Cupcake Ingredients:

• 1-1/2 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup sugar 
•  1/2 cup butter, melted
• 1/2 cup Greek-style plain yogurt
• zest and juice of two limes
• 2 tablespoons tequila 

Frosting Ingredients:

• 4 oz. cream cheese, softened
• 4 tablespoons softened butter
• 2 tablespoons lime juice
• 1-2 tablespoons tequila
• Milk as needed
• 3 cups powdered sugar 
• 1 large lime for decorating, zesting, and slices

Cupcake Directions:

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with 10 paper liners and set aside. 
• Whisk together cake flour, baking powder, baking soda, and salt, set aside. 
• In another bowl, whisk together eggs and sugar until combined. Add in melted butter, yogurt, lime juice, zest, and tequila. Whisk until combined. Fold in dry ingredients. 
• Divide batter among the paper liners and bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and transfer to a wire rack. Place a sheet of wax paper under the cooling rack for any frosting drips.  

Frosting Directions:

• Beat cream cheese, butter, lime juice, tequila, and powdered sugar. Use milk as needed to obtain the correct frosting consistency.
• Zest each frosted cupcake with lime and then slice the lime for decoration. Pat lime dry before setting a small segment into a frosted cupcake. Refrigerate cupcakes for 45 minutes for frosting to set.    

Book Review Blue Harvest

 

The lyrical prose of Jack Kraywinkle's debut novel captures the essence of the seasonal and daily routine of the Scandinavian farming community around 1939, at the end of the Great Depression, on the cusp of World War II.  A layer of spirituality adds depth to the narrative as the protagonist, Oscar Halvorson, reculsive by nature, grapples with farming challenges as well as figuring out his purpose and place within the community. His uncertainty in accepting a late-blooming love into his life makes him an endearing character. 

Halvorson, a lifelong bachelor and farmer, whose livelihood depends on his land, faces foreclosure unless he can reap a plentiful crop to pay off an upcoming bank loan. He decides to take a risk and strikes a deal with Widow Esther Holmvik, who lives nearby, to lease her land to plant flax.  Along the way, Halvorson finds unexpected love, friendship, redemption, and a sense of inner peace. 

Vivid descriptive sentences develop a sense of place and the pulse of a strong and dedicated farming community that supports and helps one another through good times and bad. Kraywinkle's writing shines with authenticity, as it recalls his own childhood and conversations with his parents and other relatives, bringing this time period to life for readers. The Norwegian dialect was interspersed throughout the story, always accompanied by a brief English translation, but it did not slow down the narrative pace. Unexpected plot developments kept my interest, as well as strong character development. The introduction of 10-year-old Henry, Widow Esther's grandson, and his antics with his ever so many questions added a lighthearted tone to the storyline. Indeed, this is a fictional story of heritage. But  based on stories, personal observations, and memories that were part of the author's formative years, "Blue Harvest" becomes a testament to survival despite overwhelming odds. It's an impressive debut novel.  

ALL ABOUT THE AUTHOR JACK KRAYWINKLE

Jack Kraywinkle is a local author who lives with his wife, Kay, just outside of Brainerd, MN. Kraywinkle is retired and spends his time carving in his workshop and writing. He loves the outdoors and spending time in the woods, mostly by himself. "Blue Harvest" is his first novel, and it’s based on many childhood memories of being on his grandmother’s farm and the people, places, and things that happened long ago. The Depression era is a favorite time period for his writing. Kraywinkle is currently working on a new book, "North of Highway 2," a collection of short stories expected to be published later this summer.

A Taste of Summer

Watermelon-Heirloom Tomato Peach Salad

Eat Fresh and Healthy

This summer salad features seasonal tomatoes, watermelon, and peaches to create a sensationally delicious side dish. The salad is vibrant in color and explodes with juiciness. Since tomatoes and watermelon both release a lot of moisture, yellow cherry tomatoes were used. They have less moisture than the larger variety.

Cook’s notes: Advance prep: Cut melon into cubes, sprinkle with a little sugar to draw out moisture, and drain in a colander. Halve tomatoes, sprinkle with salt to draw out moisture, and set out on paper towels for 10 minutes. Proceed with recipe directions. Salad serves 3-4.
Ingredients:

• 1 cup yellow cherry tomatoes, halved
• 2 cups red seedless watermelon, cubed
• 2 cups peaches, diced
• 1 cup blueberries
• 1 cup red grapes, halved
• 1/3 cup vertically sliced red onion
• 1/2 cup crumbled feta cheese or fresh mozzarella cheese balls (pearls)
• Fresh basil or 1 tablespoon mixed herbs (parsley and basil)

Salad Directions:

• Mix salted tomatoes, watermelon, peaches, herbs, and red onion; toss to coat. Add in dressing and chill in the refrigerator for 30 minutes.
• Drain salad mixture in a colander, stir in cheese; toss gently.

Dressing Ingredients:

• 2 tablespoons extra-virgin olive oil or lemon olive oil
• 1 tablespoon chopped mixed herbs (parsley and basil) or 1/4 cup fresh basil leaves, torn
• 1-1/2 tablespoons white balsamic vinegar or Lemongrass Mint Balsamic
• 1 teaspoon fresh lemon juice
• 1 tablespoon honey

Dressing Directions:

• In a screw-top jar, mix ingredients. Shake well. 
• Taste test to balance ingredients.

Grilled Veggie Pasta Salad

Cook's Notes: Make use of all those fresh summer vegetables with this light and flavorful Grilled Summer Vegetable Pasta Salad with Lemon-Basil Vinaigrette. I’ve used zucchini, yellow squash, red bell pepper, and red onion, but you can pretty much use any vegetable you have in your garden or your refrigerator. Eggplant and broccoli would also work well as would some corn.
Recipe adapted from spicysouthernkitchen.com
Ingredients:

• 1 yellow squash
• 1 zucchini
• 1 red onion
• 1 red bell pepper
• 1 tablespoon olive oil
• salt and pepper
• 1 pound corkscrew pasta or penne
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• ½ tablespoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon garlic powder 
• 1/4 tsp. each salt and pepper
• ⅛ teaspoon dried thyme
• 1/3 cup olive oil or vegetable oil
• ¼ cup julienned fresh basil
• 1/2 cup shredded Parmesan cheese
• 1 cup grape tomatoes

Directions:

• Cut yellow squash and zucchini in half lengthwise and then into half moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper.
• Heat a grill pan over medium-high heat. When hot, add vegetables. Grill until they develop nice grill marks, then flip over and continue cooking until they are softened. Place in a large bowl.
• While the vegetables are grilling, bring a large pot of water to a boil with 1 teaspoon of salt. to a boil. Cook pasta to al dente. Drain pasta and rinse with water. Drain well and add to the bowl with grilled vegetables.
• In a medium bowl, combine lemon juice, red wine vinegar, Dijon mustard, sugar, garlic powder, salt, pepper, and thyme. Gradually whisk in oil. Add basil.
• Pour dressing over pasta and vegetables. Add tomatoes and Parmesan cheese. Refrigerate for at least 1 hour to allow the flavors to meld.
  
  
  

Strawberry Crostata

 ATTENTION: The Pink Lady Slippers Have Arrived  

STRAWBERRY CROSTATA

Cook's Notes: What’s a crostata, you ask? Essentially, it’s the Italian name for a rustic, free-form pie, where the dough edges are folded up around the filling. It’s also known as a galette in French. So, whether you call it a crostata or galette, it's delicious full of juicy, fresh berries lightly tossed with sugar, lemon, and cornstarch. A strawberry crostata is the perfect quick dessert for a weeknight or a dinner party.
Recipe makes 4-6 servings.

Cooking Tips:  This recipe is incredibly versatile, allowing you to create it with a wide range of fruits, including berries, apples, pears, apricots, peaches, plums, and more. Really, the possibilities are endless. You can also use frozen berries or fruit, but a word of caution. Make sure to thaw and drain berries before assembling this dish, so it doesn’t come out soupy. Also, you can definitely substitute a ready-to-use store-bought pie crust instead of a homemade pie crust.
Baking Tip: A refrigerated pie crust will take less baking time as the crust is thinner rolled out then when using a homemade pie crust.
Strawberry Crostata
Ingredients:

• 1 homemade or store-bought pie crust
• 1 lb strawberries
• 2-3 tablespoons granulated sugar or more if your berries aren't super sweet
• 2 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• Milk wash
• Sugar and cinnamon mix

Directions:

• Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
• Wash, dry, and dice the strawberries, then place them in a bowl. Add 2 tablespoons of sugar to the sliced strawberries and stir. Taste them. If they need more sugar, add another tablespoon. Add the cornstarch, lemon juice, and vanilla extract to the strawberries. Stir to dissolve the cornstarch.
• Roll out the pie crust into a 12-13″ diameter. It should be at least 1/4″ thick. I used a frying pan cover for tracing my circle.
• Roll out the crust on 2 sheets of floured wax paper. Then flip the crust and place it on a parchment-lined baking sheet.

• Use a slotted spoon to gently transfer the strawberries to the center of the dough circle, discarding any excess juices. Leave about a 1½” border all the way around the edge. Fold the border around the strawberries to enclose the dough, pleating it to make a circle. Ensure the corners are pinched closed to prevent the filling from running out while baking.

• Brush the dough with milk and sprinkle the dough with the cinnamon and sugar mixture.
• Bake the crostata at 400 degrees for 30 minutes or 25 minutes if the crust is really thin. The crust should be golden brown and crisp. Allow the crostata to cool for 15 minutes before slicing, making sure the filling is set. Use a serrated knife to cut.
• Serve warm, with a sprinkling of powdered sugar or vanilla ice cream, if desired.

A Super Special Father's Day Dinner

Today I pulled "out all the stops" for a Father's Day dinner for my husband. There are no words that can adequately express my appreciation for all he does for our family.  Over the years, he has mastered the art of being a food critic and chief food tester, and his editorial and technical skills are truly exceptional. For the children, he is their go-to person for advice and all things legal/business.   

I was fortunate to find Mahi Mahi at a local seafood place and paired it with a homemade coleslaw recipe. The star of the dinner was a chocolate mousse made in 15 minutes (excluding refrigeration time). All the recipes seem fancy, but they were so easy to put together.

The fish was grilled with minimal seasoning, a squeeze of lime, a pat of butter, salt, pepper, and a sprinkle of parsley flakes. 

Homemade Coleslaw

Cook's Notes: The recipe makes ample dressing if you decide to use a whole bag of coleslaw mix. This salad recipe below serves 4-6.  

Salad Ingredients: 

• 1/2 of a 16 oz. bag of coleslaw mix
• 1/3 cup diced red onion
• 1 cup diced English cucumber
•  1 cup halved cherry tomatoes
•  1 avocado, diced into small pieces 
• 1 cup shredded romaine 
• Crushed croutons 

Dressing Ingredients: 

• 1/2 cup mayonnaise or Miracle Whip
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 teaspoon of Elote seasoning
• Dash of red pepper flakes. 

Directions:

• Make up the dressing and taste test to balance the ingredients. Fold it into the salad ingredients. Only add enough dressing to moisten the coleslaw salad mixture.  

Magical Melt in Your Mouth 15 Minute Chocolate Mousse

(does not include refrigeration time)  

Cook's Notes: I went into this recipe with doubts that it would work. To me, it defies the logic of kitchen science because chocolate and water don't (or aren't supposed to) get along. Water makes chocolate seize and it's common knowledge in the culinary world to keep them as far apart as possible. Water and chocolate are often dubbed "worst enemies"! And another point no cream or eggs were used in this recipe. The consistency of this mousse is more like a pudding, and it only takes one hour of refrigeration to set. However, I was quickly won over by the magical transformation of this tasty dessert. The recipe was adapted from Chris Scheuer.

The original recipe called for using tap water, but I decided to use coffee as a substitute and added Kahlua. Another option would be to use tap water but add a tablespoon of Amaretto to the final step.  A drizzle of store-bought caramel sauce, chopped, buttered, and toasted pecans, with a sprinkle of sea salt, brought rave reviews from us. Don't skip using sea salt as it is the "pièce de résistance". I used 5 small wine glasses for the recipe. 

Ingredients: 

For the chocolate mousse:

• 2- 4-oz. bars of chocolate, good quality like Gharidelli(60-70% cocoa) I used one semi-sweet and one bittersweet bar (chop in large pieces) 
• 1 cup hot tap water or 1 cup hot coffee
• 2 teaspoons vanilla extract
• 1 tablespoon of Kahlua
• ¼ cup sugar
• Flaky sea salt 

For butter-toasted pecans:

• 1 cup whole pecans 
• 1 tablespoon butter
• Dash of salt 

Directions: 

• Combine chocolate, water, sugar, and vanilla in a medium-size microwave-safe cup or bowl. Cook on high power for 1 minute or until the chocolate is melted. Stir to combine and ensure all the chocolate is melted. Use a whisk for this step, adding in the Kahlua. 

• Transfer the mixture to a blender container and blend on high speed for 1-2 minutes. (1 minute for a high-power blender like a Vitamix or Wolf, 2 minutes for a regular blender.)
• Allow the chocolate mixture in the blender to sit for 30-60 seconds, allowing some of the air bubbles to rise to the top. Then, stir the mixture slowly for 10-15 seconds to release some of the bubbles.
• Portion the chocolate mixture into the bowls (it will be thin at this point), then transfer the containers to the refrigerator. Refrigerate for 60 minutes until the chocolate is firm. It will have a pudding-like consistency. 
• Drizzle caramel sauce over the chocolate, sprinkle with sea salt, and top with crushed nuts.  
• The mousse can be refrigerated for several days before serving. Cover the bowls with plastic wrap or place them in an airtight container. This mousse also freezes well. Thaw before serving.

For the toasted pecans: 

• On the stove, melt butter with salt. Add in pecans and stir for 5 minutes on medium heat. 
• Remove and let cool on a paper towel.

If you're looking to make the dessert even more decadent, you could add a dollop of whipped cream😉, though it's not necessary.

Celebrating the Versatility of Strawberries

 

Strawberry Shortcake 

Cook's notes: Savor the flavors of summer with this light dessert. I made my own shortcakes, but something from the bakery, like sponge cake or pound cake, works just as well. It's the filling that's the star attraction.
Strawberry Filling
Ingredients:

• 1 package (10 oz.) frozen halved strawberries in syrup, thawed
• 1/4 cup currant jelly
• 1/4 cup of water
• 1/4 cup orange juice
• 3 cups fresh quartered strawberries
• 2 tablespoons cornstarch
• 1 tablespoon orange Cointreau (liqueur)

Directions:

• Drain berries in a glass measuring cup.
• In a saucepan on the stove, add the drained juice, currant jelly, water, orange juice, and strawberries from the box.
• Add in cornstarch, and whisk to blend.
• On low heat, thicken the sauce and add in fresh strawberries as well as drained strawberries.
• Remove the pan from the stove and stir in Cointreau.
• Place the strawberry mixture in a bowl, cool, cover, and refrigerate until serving.

Another similar idea is to bake a pie crust and let it cool. Spoon the strawberry filling into the pie crust. 

Whipped cream, yogurt or ice cream are option toppings.

Strawberries with Balsamic Glaze

A gourmet way to serve this fantastic summer fruit! The balsamic vinegar enhances the berries' color and flavor. It's excellent served with a simple pound cake, over vanilla ice cream, or simply by themselves as shown in the above photo. The pepper really enhances flavor and gives the fruit a little zing. Chocolate balsamic paired with strawberries is amazing. A MUST TRY!

Ingredients:

• 16 oz. fresh strawberries, hulled and diced
• 2 tablespoons balsamic vinegar or Chocolate Balsamic Vinegar
  
• 1 tablespoon white sugar
• 1/4 teaspoon freshly ground black pepper, or to taste

Directions: 

• Place strawberries in a bowl. Drizzle balsamic vinegar over strawberries, sprinkle with sugar, and stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries and place in small glassware.  

Roasted Strawberry Parfaits 

Ingredients:

• 3 cups fresh strawberries, quartered
• 1 tablespoon sugar
• 2 tablespoons balsamic vinegar
• 2 cups plain Greek yogurt
• 2 tablespoons honey
• 1/2 cup granola
• mint for garnish, optional

Directions:

• Preheat oven to 425 degrees.
• In a medium bowl, combine strawberries and sugar. Spread out strawberries on a parchment paper-lined baking sheet. Sprinkle with balsamic vinegar.
• Roast in the oven for 12 minutes, or until the strawberries start to release their juices but are still slightly firm. Carefully pour the roasted strawberries and their juice into a bowl and set aside.
• Mix yogurt and honey in a medium bowl and stir until combined.
• Assemble in 8-ounce glasses or parfait cups by adding a layer of yogurt to the bottom of the glass or cup.
• Next, add a few spoonfuls of the strawberries on top of the yogurt, and then add a spoonful of granola on top of the strawberries. Repeat this process until the serving glasses are full. Top the parfaits with a spoonful of strawberries and a sprinkle of granola. Place a sprig of mint for garnish, optional.

Another option for roasted strawberries: spoon over ice cream YUM and Yum!

Thai Slaw Salad with Chicken and Peanut Dressing

STRAWBERRY MOON

(taken at 10:00, June 10th) 

Thai Slaw Salad with Chicken and Peanut Dressing

Cook's notes: This slaw salad was a real winner for me, made with fresh and healthy ingredients. I really enjoyed the blend of flavors and textures, featuring cilantro, red onions, crisp bell peppers, cabbage, crunchy carrots, and rice noodles. The salad was tossed with addictive, slightly sweet, slightly sour, slightly salty, creamy peanut sauce. The flavors in the salad remind me of a salad from Granite City's restaurant called Asian Chicken Salad. Add some pieces of chicken for an extra boost of protein. I grilled the chicken ahead, but a rotisserie chicken would work just as well. 

The dressing is enough for four salads. Recipe adapted from cookingclassy.com and serves four.
Salad Ingredients:

• 4 cups shredded coleslaw mix (I used a premade bag from the produce section) 
• 1 cup matchstick carrots, roughly chopped
• 1 cup combination of sweet mini red bell and yellow peppers, diced
• 3/4 cup sliced green onions or red onions, diced
• 1/3 cup chopped cilantro (optional) 
• 1 cup crunchy rice noodles ( I used a can of La Choy)
• 1/4 cup chopped peanuts or cashews
• 1 cup each of diced cucumbers and snow peas, halved
• 2 cups of white chicken pieces
• 1 small can of drained Mandarin oranges, patted dry on a paper towel

Peanut Dressing Ingredients and Directions:

Cook's notes: use a blender, taste test and then pour into a screw type jar. The dressing is thick if not used right away; refrigerate.

• 1/3 cup creamy peanut butter
• 2 tablespoons fresh lime juice
• 1- 1/2 tablespoons rice vinegar
• 1- 1/2 tablespoons soy sauce
• 2 tablespoons honey
• 1-1/2 tablespoons packed brown sugar
• 1-1/2 teaspoon sesame oil
• 1 teaspoon sriracha or sweet chili sauce
• 1 teaspoon peeled and finely minced ginger
• 1 large clove of garlic, finely chopped
• Optional sesame seeds

Salad Directions:

• Combine all salad ingredients in a medium salad bowl and toss.
• Spoon dressing over salad and toss to coat. Sprinkle with sesame seeds if desired and serve immediately (note that you can make the salad and dressing ahead of time, just refrigerate both separately and then add dressing when ready to serve.