Strawberry-Goat Cheese Pizza

Strawberries in pints 2014

Have you ever thought of topping your pizza with strawberries?

Your favorite pizza crust
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped

Preheat oven to 425°.

Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.

Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts.

Cut into 12 wedges. Serve immediately.

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Super Simple Strawberry Rhubarb Crisp

Strawberries in pints without hulls

Here’s an easy way to throw a tasty dessert together without a lot of fuss — and celebrate strawberry season at the same time!

1 ½ cups rhubarb, sliced into ½” pieces
2 ½ cups strawberries, washed and sliced
½ tsp. salt
¾ cup flour
1.2 cups rolled oats
1 cup sugar
1/3 cup chopped nuts (optional)
1/3 cup butter or margarine
1 tsp. cinnamon

Place rhubarb and strawberries in the bottom of an 8×8” baking pan. Sprinkle with salt. Mix together dry ingredients, cutting in butter until it becomes crumb-like. Cover the fruit with topping and bake at 375 degrees for 55 minutes, until bubbly and golden.

We thank Betsy Wharton for this recipe.

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Strawberry Shortcake

Strawberries in pints without hulls

It’s that time again! Summer has arrived, and with the warm days and sunny skies come strawberries. Here’s a classic recipe for a summertime treat.

2 pints strawberries, sliced
2 tablespoons honey
1-3/4 cups whole wheat pastry flour
3/4 cup whole wheat flour
2 teaspoons baking powder
3/4 teaspoon sea salt
2/3 cup cold buttermilk
8 tablespoons butter, melted and cooled
1 egg
3 tablespoons honey
3/4 cup whipping cream
2 tablespoons honey

Preheat oven to 435 degrees and adjust rack to middle position.

Toss together strawberries and honey in a small bowl. Set aside.

Whisk whole wheat pastry flour, whole wheat flour, baking powder, and salt in large bowl.

In a medium bowl whisk together buttermilk, cooled butter, egg and honey. Pour buttermilk mixture into dry ingredients and stir until incorporated.

Spoon 1/3 cup scoops of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until tops are golden brown. Cool for 20 minutes.

Whip cream and honey together until soft peaks form.

To serve, cut each shortcake in half, spoon several tablespoons of whipped cream on the bottom-inside layer of the shortcake. Spoon strawberries over the cream and top with the other half of the shortcake. Serve immediately.

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Strawberry Vinaigrette Dressing

Strawberries in pints without hulls

Strawberries aren’t just for dessert — add a sweet zing to your salad with a strawberry vinaigrette.

1 lb. strawberries (about 3 cups)
6 tablespoons lemon juice
1/4 cup sugar
2 tablespoons cider vinegar
2 tablespoons olive oil
1/8 teaspoon poppy seeds

Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl; cover and store in the refrigerator.

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Strawberry-Rhubarb Sauce

strawberries in pints

It’s strawberry season!

2/3 cup white sugar
1/2 cup orange juice
5 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

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Mexican Meatza

Here is an innovative recipe for gluten-free pizza — using ground meat as the crust! It’s tasty and also great for people on a low-carb or paleo diet.

Prep: 15 min
Bake: 30 min
Makes two 6-inch individual meatzas, enough for 2-4 servings

Meat Crust
1 pound ground beef or pork
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
2 cloves garlic, crushed

Toppings
1/2 to 3/4 cup of your favorite salsa
Green bell pepper, cut into thin strips
Red onion, cut into thin strips
Avocado, diced

Garnish
Fresh lime
Chopped fresh cilantro

Directions
Preheat the oven to 400F. In a large bowl, mix the ground beef with the crust seasonings until combined.

Make the crust
Divide the meat in half, roll into a ball, and press evenly into an 8- or 9-inch round pie pan. Cover only the bottom of the pan and smooth the meat with damp hands until it’s an even thickness. Repeat with the other piece of “crust.” Bake for 10-15 minutes, until the meat is cooked through and the edges are brown. Leaving the oven on, remove the meat crusts from the oven and allow them to cool in the pan.

Assemble your meatza
Cover a large baking sheet with parchment paper or aluminum foil and place the meat crusts on the baking sheet. Spread about 1/4 cup salsa on each meat crust, leaving a 1/2-inch border around the edges. Arrange the peppers and onions on top, pressing them gently into the salsa. Pop the pizza back into the oven for 10-15 minutes, until hot and browned to your liking.

Garnish your meatza
Remove from the oven and sprinkle with diced avocado, then squeeze a little fresh lime juice over the top and sprinkle with chopped cilantro.

We thank The Clothes Make The Girl for this recipe.

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Gartlic Shoot Crostini

mixed radishes

Shredded radishes and finely chopped young garlic give this tasty crostini recipe a delicious crunch.

4 peeled hard-boiled eggs
8 thick slices artisan bread (ciabatta, levain, or baguette)
1 stalk garlic shoot, finely chopped
6-8 radishes, shredded
Butter
Sea salt
Freshly ground black pepper
Chervil, thyme, mint, parsley, or dill, finely chopped

Toast the bread and let cool. Use a large-holed grater to shred the eggs. Liberally butter the cooled toasts. You want the toast to cool first because you don’t want the butter to melt into the toast but rather to be its own distinct and delicious layer in the crostini. Sprinkle each piece of buttered toast with the garlic shoots, then layer on the shredded egg. Top evenly with the radishes and sprinkle with salt and pepper to taste. Garnish with the herb(s) of your choice.

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Wilted Spinach with Dried Cherries and Goat Cheese

Spinach on a tabletop

Wilt your spinach for just a couple minutes for a tender texture in this flavorful salad.

1 tablespoon olive oil
2 cloves garlic
1 small onion, chopped
1/4 cup dried cherries
1 cup sliced fresh mushrooms
1 bunch fresh spinach, washed and long part of stems removed
2 tablespoons crumbled goat cheese

Heat olive oil in a large skillet over very low heat. Add garlic, onion, cherries, and mushrooms; cook and stir, without browning garlic, until onion is tender, about five minutes. Toss in spinach, and cook and stir until spinach is just wilted, 1-2 minutes.

Remove from heat. Top with crumbled goat cheese just before serving.

We thank AllRecipes.com for this delicious recipe!

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Pork Adobo

½ cup apple cider vinegar
¼ cup Bragg’s Amino Acids
½ cup water, plus more during cooking
3 lbs. pork shoulder roast, cut into 1” cubes
1½ tsp. peppercorns, whole
8-10 garlic cloves, peeled, whole
2 bay leaves
1-2 Tbsp. olive oil
3 cup jasmine rice, steamed

In a Dutch oven or soup pot, combine vinegar, amino acids, water, peppercorns, garlic, bay leaves, and pork. Stir to blend. Cover and marinate for at least 30 minutes (this tenderizes the meat).

After marinating, add ½ cup water, cover, and bring to boil on medium heat.

Still covered, lower heat and simmer without stirring until vinegar’s acid has been cooked off (it will no longer smell sharp), approximately 40 minutes. Frequently check liquid and add enough water to cover ingredients.

After 40 minutes, taste. If too salty, add more water to taste.

Simmer additional 30 minutes or until pork is meltingly tender.

In skillet, heat olive oil.

Remove pork from pot and transfer to hot skillet. Caramelize pork on both sides until beautifully browned and crisp on the surface.

In the meantime, scrape any meat bits in the Dutch oven from the bottom and sides of the pan.

Bring the liquid to a boil and simmer until reduced and slightly thickened. You may add cornstarch to thicken, in small quantities, until desired consistency is achieved.

If there isn’t enough liquid to make a sauce, add 1 cup water, ¼ cup Bragg’s Liquid Aminos, 1 Tbsp. apple cider vinegar, and ½ tsp. cornstarch to Dutch oven. Bring to boil, then reduce to gentle simmer, stirring until sauce thickens and flavors meld. If too salty, add more water or vinegar.

When pork is caramelized, return to Dutch oven and mix into sauce.

Serve over rice.

Thanks to Chef Annie McHale of Port Angeles for this recipe.

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Chili-Rubbed Pork Tenderloin With Apricot-Ginger Glaze

2 (1-pound) pork tenderloins, trimmed

Spice Rub
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

Make the spice mix
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Make apricot glaze
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Grill the tenderloins
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

Glaze the tenderloins
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

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