2 cups sugar
12 strawberries, sliced
1 cup water
3 limes, cut into 4 wedges
6 cups ice
1/2 cup fresh basil
1/2 cup strawberries, sliced
Rum (1 1/2 ounces per glass, or to taste)
6 cups club soda
Optional: More Strawberries and basil to garnish
1. In a blender, combine all ingredients until smooth. Transfer to a medium saucepan and heat until sugar dissolves over medium high. Let cool before using.
1. Divide basil and strawberry syrup evenly among 4 tall glasses. Place a lime wedge in each and muddle. You can use the back of a spoon if you don’t have a muddler. Place 2 additional lime wedges and continue to muddle in order to release more lime juice.
2. Fill glasses almost to the top with ice. Add sliced strawberries and rum and stir well. Top off with club soda, garnish as desired and serve.
|Strawberry & Leek Quesadillas|
4 leeks, light green and white parts only; cut lengthwise, thinly sliced and well rinsed
Olive or vegetable oil
1 1/3 cup chèvre cheese
1 1/3 cup mozzarella, grated
Thinly sliced strawberries, about two-three whole strawberries per quesadilla, or to taste
Torn fresh cilantro leaves, to taste
Freshly ground pepper, to taste
Fresh cilantro leaves, torn
Green onion, finely chopped
Spinach or arugula, chopped
1. Heat heavy frying pan over medium heat. Add about 1 1/2 tablespoons of oil, or enough to coat the pan. Add in leeks and a pinch of salt and stir frequently over medium-low heat until the leeks are lightly brown and tender, about 8-10 minutes. Remove from heat and transfer to a bowl
2. Assemble quesadillas. Cover tortilla with your desired amounts of cheese, leeks, strawberries, and whatever else you are using. Add another tortilla over the toppings.
3. Place quesadilla in a lightly oiled pan over medium heat for about 2-4 minutes, until tortilla is golden brown. Flip quesadilla carefully, add more oil if necessary, and cook for another 2-4 minutes. Serve immediately.
|Strawberry Rhubarb French Toast|
1 loaf French bread
2 1/2 cups milk
3/4 cup granulated sugar
1 teaspoon orange zest
2 tablespoons vanilla extract
1 teaspoon cinnamon
1 cup strawberries, sliced
1 cup rhubarb, sliced
1/2 cup flour
1/2 brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, cold and cut into pieces
1. Grease 9×13 inch baking pan. Evenly arrange cubed bread in pan.
2. Mix eggs and milk in a large bowl. Combine sugar and orange zest in a small bowl. Add sugar and orange zest to eggs and like. Stir in cinnamon and vanilla. Evenly coat bread with mixture.
3. Combine strawberry and rhubarb in a bowl. Evenly spread over French toast. With a spoon, press down on French toast mixture. Cover and refrigerate overnight.
1. Mix flour, cinnamon, brown sugar and salt in a large bowl until combined. Add in butter pats and, with a fork or your hands, cut into dry mixture. Combine as well as you can. Cover and refrigerate overnight.
1. Preheat oven to 350 degrees. Sprinkle topping over French toast, bake until golden brown and set, about 50 minutes.
This recipe is for thin (and quite nutritious) pancakes that I use in place of a more traditional crepe.
1 cups white whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup Sucanat (Natural Sweetener)
1/4 teaspoon salt
1 3/4 cups organic buttermilk
1 large free-range egg, lightly beaten
1 tablespoons melted butter
Oil or butter for the pan
1. Stir all dry ingredients together in a large bowl, then add wet ingredients.
2. Lightly stir until just combined, leaving some lumps. Overbeating will result in tough pancakes.
3. Brush skillet with oil or butter over medium heat until a droplet of water sizzles. Pour batter into pan and cook until small bubbles form in pancake. Flip, cook and remove to a warm plate.
Compose the Crepes
Spoon ricotta cheese on a crepe, roll it up, and douse with macerated strawberries. You can also use cottage cheese–when I can’t find organic ricotta, I blend organic cottage cheese in the blender until smooth for a reasonable approximation of ricotta.
|Strawberry Avocado Salad|
2 tablespoons granulated sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
2 cups salad greens, torn
1 avocado, peeled, pitted & sliced
10 strawberries, sliced
1/2 cup pecans, chopped
Whisk ingredients in a small bowl and set aside.
Put salad greens in a medium bowl. Add avocado and strawberries. Drizzle dressing over salad, and add pecans. Serve immediately.
|Strawberry Lemon Granita|
1 cup water
3/4 cup sugar
Juice of 2 lemons
3 strawberries, sliced & hulled
1. In a medium saucepan, heat water and sugar over medium-high to make simple syrup. It’s ready when the sugar dissolves. Set aside and let cool.
2. In a food processor, blend strawberries and lemons.
3. Pour simple syrup into food processor and blend again.
3. Pour blended mixture into 9×13 metal baking dish and freeze for around 30 minutes.
4. With a fork, stir the icy portions that have formed on the edges of the pan into the middle.
5. Freeze for 3-4 hours, or until fully frozen. During the freezing process, take it tour to stir every 20-30 minutes.
6. Scrape granita into flaxy crystals with a fork. Cover and freeze. If desired, serve in a hollowed-out lemon. You can garnish with fresh fruit, mint, whipped cream, or orange/lemon zest.