Stir together red wine, sugar
and lemon zest.
Add sliced strawberries
and let steep.
Use as a topping for ice cream, shortcakes, pancakes or waffles.
Strawberry, Goat Cheese & Spinach Salad
Whisk together olive oil, balsamic vinegar, salt and pepper.
Toss sliced strawberries, baby spinach, goat cheese and toasted slivered almonds with vinaigrette.
Roasted Strawberry & Ricotta Bruschetta
Toss halved strawberries with balsamic vinegar and sugar. Roast in baking pan at 300°F
for 20 minutes.
Spread toasted bread with ricotta cheese; top with strawberries. Drizzle with balsamic vinegar and sprinkle with pepper.
Quick Strawberry Jam
In food processor, puree 1 quart strawberries. Combine in pot with 1/2 cup sugar. Cook until thick and bubbling, about 10 minutes.
Transfer to pint jars; cover and refrigerate for up to 10 days.
Combine diced strawberries, diced red onion, minced jalapeño, chopped cilantro, lime juice and honey. Season with salt.
Serve salsa over roasted or grilled fish or chicken, or with
Place twelve 3-inch squares of puff pastry on parchment-lined baking sheet. Bake at 400°F until golden; let cool.
Spread 8 squares with whipped cream; top with sliced strawberries. Stack 2 topped pieces of pastry; cover with plain pastry square.
Simple Pickled Carrots
Peel and julienne 3 carrots.
Toss with 1/2 tsp. salt and
1/2 Tbs. sugar. Let stand 5 minutes, then rinse.
Whisk together 1/2 cup water,
1/2 cup rice vinegar, 1 tsp. salt
and 1 1/2 Tbs. sugar.
Add carrots; let stand at least 1 hour before serving.
Roasted Baby Spring Carrots
Trim and peel baby spring carrots. Toss with olive oil, salt and pepper.
Spread carrots in single layer
on baking sheet. Roast at
450°F until tender.
Toss carrots with chopped
fresh herbs and more olive oil before serving.
Shaved Carrot Salad
Peel carrots. Run vegetable
peeler lengthwise down sides of carrots to create long ribbons. Place in ice water to crisp, then drain and pat dry.
Toss carrot ribbons with lime zest, lime juice, olive oil, salt, sugar, chopped mint and shaved
Steam equal parts carrots and russet potatoes until very tender.
In food processor, puree carrots and potatoes until smooth. Season with salt and pepper.
Sprinkle with minced parsley before serving.
Honey-Thyme Glazed Carrots
In large sauté pan, melt butter. Add peeled baby spring carrots, chopped thyme and chicken broth; bring to a simmer. Cook, partially covered, until just tender.
Add honey, salt and pepper. Cook, uncovered, until carrots
Moroccan Carrot Salad
Whisk together cumin, coriander, cinnamon, lemon juice, honey, olive oil, salt and pepper.
Toss grated carrots, raisins, toasted slivered almonds, shaved red onion and chopped mint
Seared Duck Breast with Cherry-Port Sauce
Season duck breast with salt and pepper. Cook, skin side down, in sauté pan until crisp. Transfer to rack-lined baking sheet. Roast at 375°F until medium-rare.
Cook minced shallot in sauté pan until tender. Deglaze with port; add chicken stock and pitted cherries. Cook until thickened; whisk in butter. Spoon over duck.
Grilled Mahimahi with Cherry Salsa
Season mahimahi fillets with salt, cayenne and lime juice. Grill over high heat until cooked through.
Combine pitted cherries, diced jalapeño, chopped shallots, sliced green onions, chopped cilantro, lime juice and salt. Serve salsa over mahimahi.
Cherry & Goat Cheese Salad with Hazelnuts
Whisk together minced shallots, sherry vinegar, hazelnut oil, salt and pepper.
Toss mixed greens and pitted sour cherries with vinaigrette.
Top salad with crumbled goat cheese and toasted hazelnuts.
In sauté pan, toss pitted cherries with sugar, lemon juice and lemon zest. Cook until slightly softened and juices release.
Remove from heat, add a splash of brandy and flambé; cook until flame goes out. Serve immediately over vanilla ice cream.
Individual Cherry Crisps
Combine pitted cherries, sugar, lemon juice and cornstarch; divide among ramekins. Top with streusel (brown sugar, flour, oats and butter combined until clumpy).
Bake at 375°F until filling is bubbly and streusel is browned.
Combine 2 lb. pitted cherries, 1 cup sugar and 1/4 cup cornstarch; transfer to prepared pie shell in 9-inch pie pan. Top with pie dough round; flute edges. Brush with egg wash.
Bake at 425°F for 20 minutes. Reduce oven to 350°F; bake 55 to 60 minutes more. Cool 1 hour before serving.
Raw Artichoke Salad
Trim and halve artichokes; remove chokes.
Using a mandoline, thinly slice artichoke hearts.
Toss artichoke slices with olive oil, lemon juice, shaved Parmesan, salt and pepper.
Fried Baby Artichokes
Trim and halve artichokes; soak in buttermilk. Dredge in mixture of equal parts all-purpose and semolina flours.
In deep pan, heat 1 inch of canola oil to 375°F. Fry artichokes until crispy. Drain; serve with aioli.
Trim and halve artichokes; remove chokes.
Cover bottom of baking dish with lemon slices; top with artichokes, salt and pepper. Add chicken stock or white wine to cover artichokes halfway.
Cover with foil. Bake at 400°F until tender.
Trim and halve artichokes; remove chokes. Simmer artichoke hearts until tender.
In food processor, combine artichokes, garlic, lemon juice, olive oil and grated Parmesan; pulse until smooth.
Spread on toasted bread or sandwiches.
Baked Stuffed Artichokes
Trim artichokes; sprinkle with olive oil, salt and pepper. Place in baking dish.
Combine toasted bread crumbs, chopped parsley, grated pecorino, olive oil, minced garlic, lemon zest, salt and pepper. Stuff into center of artichokes and between leaves.
Add 1/2 cup water to pan; cover with foil. Bake at 400°F until tender. Uncover; bake until browned.
Marinated Baby Artichokes
Trim and halve baby artichokes.
Blanch artichokes until tender. Drain well; cool to room temperature.
Place artichokes in jar. Add chopped fresh herbs, garlic, lemon zest and chile flakes; cover with olive oil. Refrigerate and use within 1 week.
Quick Cucumber Pickles
Combine white vinegar with a generous spoonful of pickling spices, sugar (if desired) and salt and bring to a boil.
Pour mixture over sliced cucumbers. Let cool, then refrigerate up to 1 week.
In a blender, puree peeled and seeded English cucumber, garlic, red onion, avocado, olive oil, lime juice and cilantro.
Thin with vegetable stock as desired and season with salt
Cucumber, Tomato & Red Onion Salad
Whisk together minced garlic, chopped fresh mint, lemon juice, olive oil and salt.
Toss peeled, seeded and diced cucumber, halved cherry tomatoes and thinly sliced red onion with the dressing.
Cucumber Tea Sandwiches
Whip cream cheese with fresh dill and lemon juice. Spread on white or pumpernickel bread.
Using a mandoline, thinly slice cucumber lengthwise. Arrange
on cream cheese, cut sandwiches into triangles and garnish with
Asian Cucumber Salad
Using vegetable spiralizer with the straight blade or a mandoline, slice cucumbers lengthwise into thin ribbons.
Toss with rice vinegar, sesame oil, salt and toasted sesame seeds.
Stir together peeled, seeded and diced cucumber with Greek yogurt, minced garlic, lemon juice and chopped fresh dill and mint.
Season with salt and serve with grilled pita.