If you don’t have a go-to Strawberry Arugula Salad recipe already, a quick google search will turn up limitless results. Or, you can skip the searching and go straight for this beauty by Minimalist Baker. Dana, the minimalist baker, describes this recipe as a flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds and a tangy balsamic vinaigrette! That pretty much sums it up. Visiting the link will also present you with incredibly gorgeous photos of her creation. Enjoy!
There’s not a heck of a lot to say about this except it was so good, I made it two days in a row. I am a dirty repeater like that. I found myself rationing out the radishes and strawberries so I’d have enough for more salads. Mission accomplished. Oh, and it kind of looks like a little party, I think. It’s a very celebratory salad.
The inspiration for this came from So Good and Tasty‘s blog, and I basically took the core ingredients from it, and then did a little tweaking.
Change the proportions as you like, of course.
- ~2 cups of romaine, cut into bite sized pieces
- 1 cup of strawberries, hulled and cut in half
- 5 large radishes, quartered
- 1 scallion, diced (I used white and green parts)
- 2 tbsp cashews, roughly chopped
- good handful of basil, thinly sliced
- mozzarella cheese, diced into small pieces
For the dressing, I mixed together balsamic vinegar, maple syrup and grapeseed oil with a pinch of salt and pepper each. I don’t measure a lot, but it’s easy to adjust to taste and whisk up.
So, combine your salad, top with dressing right before serving. I love the sweet, salty, bitter, crunchy combination. Truth be told I can eat the whole thing myself (though it’s probably 2 servings). And the 2nd day I made this, that’s just what I did.
I love the wonderful strawberries we’ve been getting, but even my family of fruit fanatics can only eat so many berries in a short time. I could make a strawberry pie or some jam, but I wanted a fast and easy way to extend our enjoyment of those berry beauties.
A little digging on the internet turned up an idea to make strawberry topping for ice-cream sundaes. One thing led to another and…I give you this recipe to help reduce the strawberry overload at your house!
Strawberry sauce to make popsicles and/or topping for ice cream or yogurt
- 2 cups of thickly sliced (or quartered) strawberries*
- ¼ to 1/3 cup sugar, depending on desired sweetness**
- 1 teaspoon vanilla
- Place the strawberries and sugar in a 2-quart saucepan. Mix together and let stand for about 15 minutes to macerate (the sugar will cause the strawberries to start releasing their juices).
- Place the pan over medium heat and bring to a boil, stirring occasionally to dissolve the sugar.
- Lower the heat and simmer for about 5 minutes or until the berries are soft. Add the vanilla and stir to combine, then let cool.
- Puree the sauce right in the pan with a stick blender, or pour it into a blender or small food processor and puree. I prefer to make the sauce smooth for popsicles, but if you want to have some chunks of strawberry left, you can puree half of the sauce and then stir it back into the pan.
- To make popsicles, pour the cooled sauce into molds and freeze. For ice cream or yogurt topping, store in a tightly closed container in the refrigerator for up to one week. You can also freeze the sauce and enjoy it in the middle of winter – plain yogurt with strawberry sauce and granola makes and awesome breakfast in the middle of winter!
The last time we had rhubarb, Michael asked, “Are you gonna make a pie?” I thought I might, at the time but then it was so hot, and I was baking other things, and then ….I turned it into a smoothie. Which for the record was very, very good.
Another CSA trip and we ended up with 1 pint of strawberries and 1 pound of rhubarb. And pie, it was.
Several times last night, Michael declared this “the best pie you ever made”. I think it’s as good as the french silk pie I made over the winter, which was so dangerous to have around (even I, the queen of self-control was about to eat all of it myself) that I sent Michael off to work with it the next day. It’s good to share calories with other people. Espescially boys with fast metabolism.
This one I’m keeping for us. Dangerous pie be damned.
First, make the pie crust. (And set the oven on 400 while you’re at it).
1 stick of butter, cut into small pieces.
1 cup flour
2 tbsp sugar
1/4 tsp salt
3 tbsp ice water
Place all ingredients into processor or stand mixer. (I went with stand mixer here because I couldn’t handle any more equipment on my counter!) Blend until the butter looks like tiny pea-sized sand bits. Smoosh dough together until it forms a ball (the butter will suddenly help it stick) and transfer to a bowl and put it in the fridge while you work on the rest.
Next, make the filling:
1 pint strawberries, hulled and cut in half
1 pound rhubard (6 stalks, cut into 1″ pieces)
2/3 cup sugar
3 tbsp flour
Mix filling together and let it rest while you make the topping.
Finally, make the crumb topping.
1 cup flour
1/2 cup brown sugar
1 stick of butter, cut into small pieces
Combine everything and use a pastry cutter or place in a food processor or stand mixer. You want the butter to once again be cut into small pieces, with the mixture resembling wet sand.
Take the dough out of the fridge and roll on a floured surface. You want to do this quickly as the butter starts to melt in a hot kitchen. Transfer dough to pie dish. Fill with filling and top with crumb topping. Bake for about 50 minutes with a large baking sheet under the pie dish to catch any juice that might run over.
I served this with fresh whipped cream (whipping cream, confectioner’s sugar).
A little love note on this pie: one of the fastest I’ve ever make and best tasting too.