We’ve had a little setback with the new homepage, so we’re back to square one and not a hundred percent of that, sadly.
Square one is, ironically, in line with today’s recipe post, however. Frosty Berry Squares are delish anytime, but they’ll make a festive addition to your 4th of July get together.
I’d like to claim that this dessert was inspired by those pink gelatin squares that always seemed to surface at our holiday picnics (because that’s exactly what they look like). But it didn’t. Frosty Berry Squares is a fourth-generation experiment that began with a much different intent. Never the less, they’re tasty, and versatile. You can make individual servings in ramekin dishes, or divide a small 4×4 pan, or prepare a double batch in an 8×8 pan for potlucks or when hoping for leftovers. You can also dress it for the upper echelons of the dessert world by using macadamia nuts for the crust instead of almonds–transforming Berry Squares into strawberry cheesecake. The point is, unless you’re allergic to strawberries (so sorry), or don’t have access to a freezer, you don’t have an excuse not to make ’em.
Frosty Berry Squares [click to continue…]
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This delectable dish is a result of combining this week’s food news into one edible celebration.
Top story: there’s a lot of buzz around here this week about the availability of local berries. And Oregon berries are a big deal. So big, in fact, they have their own Facebook page–which, of course, I “liked.” The Hillsboro Whole Foods is throwing a little welcome party for the antioxidant superstars with a pretty rockin’ line-up tomorrow from 2-4 … including yours truly, demonstrating how easy it is to prepare Berry Basil Rhubarb Cobbler.
Feel-good story: I bought the most glorious basil plant at the farmer’s market a couple of days ago. I love basil; and having a plant (that regenerates) forces me to find creative ways to use it. For the price of a basil bundle at the store, you can buy a starter plant and have basil all summer long. No garden space? No problem. Throw ’er in a planter and pop it on the windowsill. Water on occasion. Eat regularly!
Berry Basil Rhubarb Cobbler [click to continue…]
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Hello Amoebas!
If anyone is in the Portland [Oregon] area tonight, come help me celebrate opening night for this year’s farmer’s market at Whole Foods in Hillsboro. In addition to other “attractions,” I’ll be demoing the Strawberry Fields recipe and providing free samples! Thanks Whole Foods.
If you missed the recipe go HERE.
Hope to see a few of you there.
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Tired of your ordinary spinach salad? Dress it up with fresh strawberries. Really!
It may sound weird, and those thumping proper food combining will likely damn me to eternal fermentation, but man is it good. Blueberries on mixed greens is also a tasty surprise but we’ll stick with strawberries and spinach today.
My mother introduced a version of this salad a few years back and, oddly, I was never compelled to recreate the original. But having made a few changes to her pirated recipe, we (you and I) can enjoy a completely raw version of this starter salad. And it’s super simple. I can even prepare it with ease in my new microscopic kitchen. No need to measure the ingredients either; we’re going for approximations here.
Strawberry Fields on Spinach [click to continue…]
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