Grandma's Strawberry Rhubarb Pie

by Valarie Enters
on http://www.foodnetwork.com/recipes/grandmas-strawberry-rhubarb-pie-recipe.html

Ingredients

Crust:

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour
3 teaspoons sifted powdered sugar
1/2 cup shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water

Filling:

2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries   (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Crust Preparation:
Using pastry blenders, blend the flours, sugar, shortening, butter and salt.

Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough.

Toss the additional flour over the ball of dough and chill if possible.

Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.

Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash.

Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar.

Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Let cool before serving.

Strawberry & Goat Cheese Bruschetta

from http://www.wholefoodsmarket.com/recipe/strawberry-and-goat-cheese-bruschetta
 

A simple and absolutely delicious appetizer! This is an excellent showcase for a high­quality, extra­virgin olive oil, so use the best one you have on hand. Serves 4.
 

Ingredients:

12 slices whole wheat baguette, lightly toasted
4 ounces fresh goat cheese
1 cup diced strawberries
1 tablespoon extra­virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup sliced fresh basil leaves
Freshly ground black pepper
 

Directions:

Spread the baguette slices with goat cheese and top with strawberries, pressing to help the strawberry pieces adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper.

Old-Fashioned Strawberry Shortcake

based off of http://allrecipes.com/recipe/228308/old-fashioned-strawberry-shortcake/

Ingredients

1 quart strawberries, sliced
1/3 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups milk
2 + 6 tablespoons butter, room temperature
1 cup whipped cream
 

 Directions

Mix strawberries and 1/3 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.

Preheat oven to 350 degrees F. Grease an 8-inch round baking pan.

Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in 6 tablespoons butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes; cool in the pans for 10 minutes before removing shortcake.

Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Baby Beets and Beet Greens

Recipe Provided by farmer: Elise Margoles

Ingredients:
Baby beets
Greens from these beets
2 TB shallots
2 TB butter
2 TB Olive Oil
Salt and Pepper to taste

Directions
Cut stems and leaves 1 inch above beet crowns, and put leaves aside. Wash beets, steam for about 15 minutes and set aside. Wash beets leaves. Cut the leaves and small stalks diagonally into 1/2 inch slices. Chop shallots and add to butter and oil in frying pan. Cook for 2 minutes. Add beet greens and saute for 2-3 minutes, stirring, until they wilt and become tender. Season with salt and pepper.
 

Spinach, Arugula & Radish Ribbon Sandwiches

A Duo of Spring Sandwiches from Dorette Snover of C’est Si Bon Cooking School

These sandwiches are reminiscent of the tea sandwiches popular in a bygone era. They make a wonderful revival and are not overly delicate when it comes to their flavor from the pungency of the radishes, anchovies, and fresh herbs.

Ingredients:
1 bunch washed spinach,* stems removed
1 bunch arugula*
1 bunch or 5-6 medium red or pink radishes*
2 flat anchovies
12 ounces herbed soft chevre*
1 loaf unsliced white bread,* outside crusts removed
1/4 cup each fresh chopped chives and parsley,* mixed – for garnish

Directions:
Process the spinach, arugula, radishes, and anchovies in the work bowl of a food processor or chop finely with a knife. Combine with the cream cheese or chèvre. Set aside at room temperature. Slice the loaf of bread horizon tally into 3 layers. Spread each one with 1/3 of the vegetable cheese then sprinkle with 1/3 of the chopped herbs. Position with the top layer of bread and spread with the remaining vegetable cheese and sprinkle with remaining herbs. Slice vertically into 8-10 sandwiches.
 

Roasted Potato Salad with Buttermilk & Yogurt Herb Dressing

Recipe Provided by Susan Sink, The Tarheel Foodie

Ingredients:
2 lbs freshly dug Corolla or Yukon Potatoes (not too large)
1/2 teaspoon Himalayan salt
1/4 teaspoon fresh ground mixed pepper blend
1 tablespoon olive oil
1/2 cup chopped heirloom celery
2 tablespoons organic buttermilk (without thickening agents)
1/4 cup organic Greek yogurt
2 teaspoon fresh chopped thyme leaves
1 /2 teaspoons fresh chopped rosemary leaves
1/4-1/2 teaspoon fresh garlic or garlic scapes finely chopped (optional)
1 tablespoon chopped flat leaf parsley
2 teaspoons fresh chives, finely chopped
1 hard boiled farm egg, rough chopped
pinch of celery salt (optional)

Directions:
Scrub your potatoes well. I tend to use smaller potatoes and leave the skin on them. It's generally thin and crisps up nicely when it's roasting. Cut the potatoes into bite size pieces.

Spread on a heavy baking sheet that's been lined with parchment paper.

Sprinkle the potatoes with olive oil, salt, pepper, and half of thyme and rosemary. Toss to coat well.

Cover the pan with aluminum foil and bake at 400F for about 20 minutes. Uncover and bake an additional 10 minutes to crisp the potatoes. Keep an eye on them. Remove and let them cool completely.

Chop your celery into small pieces. (larger if you prefer it that way)

Mix yogurt, buttermilk and the other half of the thyme, rosemary, parsley, chives, garlic and celery together and blend with the cooled potatoes. Gently toss in the chopped hard boiled egg.

Let sit at least 1/2 hour in the refrigerator before serving.

Pickled Shiitake Mushrooms

Recipe Provided by Il Palio Restaurant

Ingredients:
2 c. red wine vinegar
2 c. sugar
1 Tbsp. mustard seed
1 Tbsp. coriander seed
1 Tbsp. pink peppercorns
2 c. julienned shiitake mushrooms

Directions:
Bring first five ingredients to a boil. Remove from heat and add the mushrooms.

Refrigerate until cool
 

Fresh Fava Beans with Garlic and Basil

Recipe Provided by Dorette Snover

From their sighting early in may, fresh fava beans are part of the sweetness of the season.

Makes 6 servings

Ingredients:
2 pounds fresh fava beans in the pod, shelled
10 plump cloves garlic, peeled, halved, green germs removed
4 fresh or dried bay leaves
1-1/2 quarts cold water
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt, or to taste
1 cup fresh basil or other herbs

Procedure:
**To cook fresh beans: in the saucepan, cover the beans with water, adding the bay leaves and garlic. cook for fifteen minutes or till just tender. you can serve this one of two ways.

Squeeze the beans from their shells. then combine the shelled beans with the olive oil and stir to coat. season with salt. stir in the fresh basil. taste for seasoning and serve.

Leave the beans in their shells and combine with the olive oil and stir to coat. season with salt. stir in the fresh basil. taste for seasoning and serve.

Watch your guest have fun popping them out of the shell!

Asparagus & Sorrel Pesto Pasta

Recipe Provided by: Susan Sink, The Tarheel Foodie

Ingredients:
1 cup raw young asparagus, (slimmer work better for this recipe), chopped

**reserve the tips to sauté or steam and add in later in assembly

1 cup raw sorrel chopped (pressed into cup), stems removed up to the leaf
1 tablespoon green garlic, chopped
1/3 cup Chapel Hill Creamery Calvander Asiago Cheese, grated
4 tablespoons chopped toasted pecans, (a little more if you want to add some during assembly)
1/4 – 1/2 teaspoon Murray River Flake Salt (Himalayan salt will work)
1/8-1/4 teaspoon Four Corners Pepper Blend, fresh ground
4 tablespoons Extra Virgin Olive Oil
3 cups dry Strozzapreti Pasta (Montebello) or a gluten-free pasta of your choice

Directions:
In a small food processing add the asparagus stems, sorrel, green garlic, cheese, pecans, olive oil, salt and pepper.

Process until it is fairly smooth. It tastes nice with a little texture. For a thinner sauce add more
olive oil.

Set aside. You will only need about 1/3 of this to make a large portion for 4 people. Freeze the remainder in an airtight bag or use within a day.

Cook the pasta according to the directions, drain and toss with pesto.
Add salt & pepper to taste. Murray River Flake Salt or Himalayan Pink Salt are both good choices.

Add cooked asparagus tips and prawns along with any additional cheese, or nuts.
Serve on a bed of shredded greens like baby chard, baby bok choy or baby cabbage. All three
will be delicate and tender.

Or use the pesto on toast with a small slice of Chapel Hill Creamery Hickory Grove or as a grilled cheese sandwich.
 

Springtime Egg Salad

By Margaret Krome-Lukens, Assistant Market Manager

If you thought egg salad was boring, think again! This salad is what I make for lunch almost every day in the spring, when eggs and cilantro and garlic chives are fresh and plentiful.

This recipe makes egg salad for 2 sandwiches.

Ingredients:
2 hard-boiled eggs
4-8 "coins" (depending on size) of bread & butter pickles
8-10 stems of cilantro
6-8 leaves of garlic chives (or substitute green garlic or green onions)
1 heaping Tbsp. of mayonnaise
2 tsp. Dijon mustard
Salt and pepper to taste
1 tsp. white wine vinegar (optional)

Directions:
Slice the eggs into small pieces (a wire egg slicer will save you lots of time).

Pick leaves off cilantro stems and chop cilantro leaves, garlic chives, and pickles into small pieces.

Combine all ingredients in a bowl and mix until everything is evenly combined.

**In the summer, use basil instead of cilantro for a different but equally delicious egg salad, and make sure to include a tomato on your sandwich!

 

Spring Greens Pesto

Recipe provided by Emily Geizer

Ingredients:
3 garlic cloves, chopped
½ cup raw nuts, soaked 4 hours or overnight (walnuts, pine nuts, or almonds)
3 cups spring greens (use any combination of wild or seasonal greens, such as chickweed, arugula, dandelion leaves, radish greens, etc)
½ cup extra virgin olive oil
1 tablespoon lemon juice
1/2 tsp sea salt
(optional) 1/4 cup parmesan cheese or nutritional yeast

Preparation:
Blend garlic and nuts in food processor until coarsely chopped.

Add remainder of ingredients to food processor and blend till desired smoothness.

Enjoy on fish, roasted vegetables, pasta, eggs, sandwiches, or pizza. Store pesto covered in a glass container. Will keep for one week.

Emily Geizer is passionate about changing the way you think
about food forever. Go to her website | www.EmilyGeizer.com | to
learn more about her unique blend of whole foods based nutrition integrated with the advanced coaching support that you need to transform your body and life! With her support and accountability, you will create healthier habits for you and your entire family.

Contact: (919) 680-4818 | emily@emilygeizer.com |

Spring Beet Dressing

This dressing is a brilliant, gorgeous, magenta color!
 

Ingredients:
2/3 cup water
1 very small clove garlic
2 Tbs fresh lemon juice
1/2 tsp high-quality sea salt
1 tsp tamari
1 drop stevia or 2 Tbs honey
3/4 cup chopped raw beets
1/3 cup almond butter

Directions:
Place all ingredients in the blender, except the almond butter. Blend until smooth. Add
the almond butter and blend again until thoroughly combined.

Health Benefits:
Beets are tremendously nourishing, especially for the liver, blood, colon, and eyes. They are rich in antioxidants, folate, calcium, iron, magnesium, fiber, Vitamins A and C.

Almonds are a nutrient dense food benefitting brain health, regulation of cholesterol,
bone health, heart health, anti-aging efforts, protecting against cancer, diabetes, and weight gain.

The dressing is extremely nourishing and packed with anti-aging properties!

Find more healthy recipes at www.emilygeizer.com
Emily Geizer - Lighter Living Maven - helping you to create healthy habits for you and your entire family.
 

Savory Kale, Cannellini, and Potato Soup

from allrecipes.com
 

Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Directions:
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.

Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.

Add the cannellini beans, kale, chile pepper, and black pepper, and simmer,
covered, for 30 more minutes.

 

Roasted Beet and Cilantro Hummus

By Erin Jobe, Market Manager

Ingredients:
2 large beets or 3 medium beets
½ bunch of cilantro
2-3 cloves of garlic
1 heaping tablespoon of tahini
1 25 oz can of garbanzo beans (chickpeas), or 2 15 oz cans
1 teaspoon salt
3-4 tablespoons olive oil
Juice from ½ lemon

Directions:
Preheat the oven to 350 degrees. Wash and peel beets and quarter them. Roast for 30-45 minutes at 350 degrees. They should still stay a bit crunchy – don’t overcook. Set beets aside to cool. I like to roast a big batch of beets at one time, then refrigerate to use throughout the next few days in various recipes. 

Peel cloves of garlic, then add beets, garlic, tahini and lemon juice to a food processor and blend until everything is finely diced. Drain the chickpeas, saving the juice in a bowl. Add chickpeas, olive oil and salt to the food processor and blend until smooth. At this point you can check the taste and thickness to see what else you need. If it is too thick add a bit of the bean juice to the mixture, and add more salt and olive oil to add flavor. As you add ingredients mix on a low setting or just stir them in. 

Wash and pat dry cilantro. De-stem the cilantro and finely chop with a knife. If you want, you can just add the cilantro into the food processor, but I prefer to mix the cilantro into the hummus with a spoon so it does not get pulverized by the food processor. This hummus is delicious eaten right away, but it gets even better after being in the fridge for a few hours. Serve with cucumber slices, tortilla chips, pita or crackers. It also goes great with goat cheese!
 

Maple Mustard Ginger Dressing by Susan Sink

By Susan Sink of tarheelfoodie.com
 

This dressing is great as a spread for sandwiches or as a dressing on a salad with beets, apple or pears. With a few adjustments it works well as a creamy dressing for cole slaw, potato salad or shrimp salad. This recipe makes a small amount for up to four people.

Ingredients:
2 Tablespoons white balsamic vinegar
2 teaspoons whole grain mustard (most similar to a whole grain Dijon but not as strong)
3-4 teaspoons maple syrup, grade B or C if possible.
1 teaspoon fresh pink ginger, finely chopped or homemade maple candied ginger
(recipe on the Tarheel Foodie website)
1/4 - 1/2 teaspoon Murray River Flake Salt or Himalayan salt
4 turns of a pepper mill using four peppercorn blend
Optional:  2-3 teaspoons Wallaby European style sour cream

Directions:
Using a small whisk, blend the vinegar, mustard, maple syrup and ginger. If you want to add olive oil, you can add a bit. If you want a creamy dressing to use with cole slaw, potatoes or shrimp, add a couple of teaspoons of Wallaby brand European style sour creme. Season at the end with salt and pepper as the oil or sour cream will dilute all of the flavors.
 

Kohlrabi Slaw by Emily Geizer

By Holistic Health and Parent Coach Emily Geizer
www.EmilyGeizer.com
 

Slaw ingredients:
1/2 medium kohlrabi julienned (4 cups loosely packed)
1 cup tightly packed grated carrots
8 baby radishes, sliced paper thin
chives for garnishing

Dressing:
1 tbsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp lemon juice
1 tsp honey
3 tbsp extra virgin olive oil
2 pinches of sea salt
a grind of fresh black pepper
1 tbsp fresh snipped chives

Directions:
Use a vegetableUse a vegetable peeler or knife to remove the outer layer of the kohlrabi. Slice into thin sheets, using a mandolin or knife and then julienne each slice into matchsticks. In a large bowl, add kohlrabi, grated carrots, and baby radishes and give a quick toss with your hands. (Or simply throw the roots into a food processor or high power blender to quickly chop. Super fast, but not as pretty). Make the dressing in a small bowl by whisking together: Dijon, white wine vinegar, lemon juice, and honey. Stream in olive oil and whisk until combined. Season with sea salt, black pepper and fresh snipped chives. Pour over slaw and give it a good tossing. Refrigerate until ready to serve. Serves 4-6.

Green Bean Cassarole

by Alton Brown on altonbrown.com
serves 4

Topping Ingredients:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons Japanese bread crumbs (a.k.a panko)
1 teaspoon kosher salt

Filling Ingredients:
2 tablespoons kosher salt
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces button mushrooms
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon nutmeg, freshly ground
2 tablespoons all-purpose flour
1 cup half-and-half
1 cup low-sodium chicken broth

Preparation:
Heat the oven to 475 degrees F.

Make the topping: Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a half sheet pan with non-stick spray and evenly spread the onions on the
pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 or 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, make the beans and sauce. Bring one gallon of w
ater and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5
minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice
water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the
mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to
give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nu
tmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to
medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in one-quarter of the onions and all of the green beans. Top with the remaining onions. Bake until bubbly, approximately 15 minutes. Remove and
serve immediately.
 

Garlicky Ranch Dressing

Recipe provided by Margaret Krome-Lukens

Make this dressing to add to mixed green salads, wraps, or pita.
Also great for dipping!

Mix in a blender:
1-2 cloves of mashed garlic to taste
1/2 tsp. kosher salt
1/2 cup mayonnaise
3/4 cup sour cream
1/4 cup minced parsley
1-2 Tbsp. dill
1 Tbsp. minced chives
1/2 tsp. black pepper
1/2 tsp. white vinegar
1/4 tsp. paprika
1/8 tsp. cayenne (optional)
1/2 cup buttermilk (more or less depending on how thick you want it)

 

Fresh Broccoli Salad

Serves 9

Ingredients:
2 heads fresh broccoli
½ to 1 whole red onion depending on taste
½ pound bacon
¾ cup raisins
¾ cup sliced almonds or other nuts
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Directions:
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.

To prepare the dressing, mix the mayonnaise, sugar and vinegar together
until smooth. Stir into the salad, let chill and serve.

From allrecipes.com

Il Palio’s Fava Bean Salad

Ingredients:
¾ cup of shelled, blanched and peeled fava beans
1 cup medium diced Chapel Hill Creamery
“Hickory Grove”cheese
1 pinch of julienned spring onion
2 tsp. dry oregano or 1 T. of fresh chopped oregano
½ tsp. chili flakes
½ c. extra virgin olive oil
Salt and pepper to taste
pickled shiitake mushrooms

Directions:
Shell fava beans. Blanch for 1 minute in salted water at a rolling boil. Shock in ice bath.

Cool and peel the fava beans.

Mix the cheese, oregano, chili flakes and extra virgin olive oil together. Marinate for at least 3 hours and up to two days. Toss together the fava beans and marinated cheese mixture. Taste and season with salt and pepper. Place the bean mixture in the center of a dish and garnish with the julienned spring onion, and pickled shiitakes. Drizzle with extra virgin olive oil.

Pickled Shiitake Mushrooms:
2 c. red wine vinegar
2 c. sugar
1 Tbsp. mustard seed
1 Tbsp. coriander seed
1 Tbsp. pink peppercorns
2 c. julienned shiitake mushrooms

Directions:
Bring first five ingredients to a boil. Remove from heat and add the mushrooms.

Refrigerate until cool.