Homemade Strawberry Shortcake

For the biscuits, preheat the oven to 425 degrees.  

-In a large bowl whisk 2 cups flour, 1/3 cup sugar, 1 TBS baking powder and ½ tsp sea salt.  

-Grate 6 TBS cold or frozen unsalted butter, and then stir it into the flour mixture.  

-Whisk together 1 large egg and ½ cup cream and then add all at once to the flour/butter mixture.

-Mix with a rubber spatula until just combined, being careful not to over mix.  

-Transfer to a lightly floured surface and lightly pat into a ¾ inch thick circle. 

- Cut into rounds with a biscuit cutter or an inverted glass.

-Brush the tops with cream or milk and sprinkle with sugar.  

-Bake 7-10 minutes or until golden brown.

For the strawberry sauce, wash and hull 2 pints of strawberries.

-Crush ¼ of the berries, and slice the remaining. 

-Combine the berries then add ¼ cup sugar, and set aside.

Whip up; 1-cup organic heavy cream adding a few tsp powdered sugar, a little maple syrup or some honey and ½ tsp vanilla.

To assemble, cut open a biscuit, add a scoop of strawberries, shut the biscuit and top with a big dollop of whipped cream and more strawberries. Try not to eat too much!

Stone Fruit Upside-Down Cornmeal Cake

For those of you with fruit shares…

-Preheat your oven to 350 degrees.

-Score the skin of 4-5 apricots or 4-5 donut peaches with a few strokes of a knife.

-Then slice them in half and remove the pits.

-Melt ¼ cup unsalted butter in a large 10-inch cast-iron skillet over medium heat.

-Add ½ cup packed brown sugar and stir until the sugar dissolves and blends with the butter to forma caramel.

-Remove from heat and arrange the fruit halves on top of the caramel, cut side down.

To make the cake…

-Whisk together 1¼ cups all-purpose flour, ¾ cup fine cornmeal, 1½ tsp baking powder, ¼ tsp baking soda and ½ tsp fine sea salt in a bowl.

-Using a handheld mixer with beaters or a stand mixer cream together ½ cup unsalted butter at room temp and 2/3 cup granulated sugar for 3 to 5 minutes until light and fluffy.

-Add 2 eggs, one at a time, scraping down the bowl after each addition.

-Stir in 1 tsp vanilla extract.

-Measure ¾ cup of buttermilk. Set aside.

-Stir in the flour mixture in 3 additions, alternating with the buttermilk beginning and ending with the flour mixture.

-Spread the batter evenly over the fruit in the pan.

-Bake for about 45 minutes until the center of the cake springs back lightly when touched.

-The cake will need 20 minutes to cool until you flip it over.  

Spinach Cheese Frittata

Preheat the oven to 375 degrees.

-Melt 1 tsp butter in pan.

-Roughly chop 1 bunch of spinach, stems and all and then add to the pan. 

-Cook until spinach is wilted, set aside.

-Clean out pan, add 1 TBS butter and put back on the heat.

-In a medium sized bowl, whisk 4 eggs, ¼ cup heavy cream and a pinch of salt.  
-Add the vegetable mixture and stir.

-Pour the eggs and veggies into the hot pan and then turn off the heat.

-Sprinkle with ½ cup grated sharp Irish Cheddar or Gruyere or Comte (or any kind of cheese you like that melts) and then put the whole pan into the oven.

-Cook for 8-10 minutes or so until eggs are firm and the cheese is a little brown.

-Serve with a side of sliced tomatoes and garnish with very finely chopped parsley or cilantro.

Spiced Winter Squash with Fennel

-Preheat your oven to 375 degrees.

-Peel 1 winter squash (about 2 pounds total).

-Halve lengthwise, seed and then cut into ¾ inch wide wedges.

-Cut 1-2 fennel bulbs in half the long way.

-Chop into 1.5 inch wedges.

-Combine squash and fennel on a large baking sheet.

-Add 3 TBS olive oil and toss to coat.

-In a small bowl, mix the following together:

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp chili powder

½ tsp turmeric

-Blend the spice mixture then sprinkle evenly over the vegetables and toss to coat.  

-Sprinkle generously with sea salt and pepper.

-Roast until vegetables are tender and browned, turning every 15 minutes for 30 minutes.

-Cut the ends off of 1 leek then slit in half the long way.

-Clean well between the layers, then chop each leek into half inch moon shapped pieces.

-Pull the tray out, stir in the chopped leek and then roast for another 15 minutes until the squash is nicely browned.

Savory Chard and Sweet Onion Tart

For the pastry: 

-Preheat your oven to 375 degrees.  

-Combine 2 cups flour and ½ tsp sea salt in a medium bowl.

-Stir in the following until thoroughly blended

½ cup water

½ cup extra-virgin olive oil

-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim or a pie plate.  Refrigerate for 1 hour.

-Add 2 TBS butter to a large skillet over medium heat.

-When the butter is melted, add the following:

2 TBS olive oil

3 chopped garlic scapes or half a bunch of chopped chives

1 finely diced sweet onions 

-Cook for 10 minutes over medium heat.

-Finely chop up 1 bunch of rainbow chard, stems and all.

-Add to the onions. 

-Sauté until chard wilts, about 3-5 minutes.

-Season with the following:

¼ tsp salt

Black pepper

A little freshly grated nutmeg

-In a medium sized bowl combine the following:

3 large eggs

1/3 cup half and half

1 cup grated Parmesan cheese

-Mix in the chard and then scrape the mixture into the tart shell.

-Bake until crust is golden and the filling is firm, about 40-45 minutes. 

-Let cool before serving.

Savory Chard and Green Onion Tart

-For the pastry: combine the following in a medium sized bowl:

2 cups flour

1/2 tsp sea salt

-Stir until thoroughly blended, then add the following:

1/2 cup water

1/2 cup extra-virgin olive oil

-Knead the mixture briefly (the dough will be very moist) and then press it into an 11- inch tart pan with a removable rim.

-Refrigerate for 1 hour.

-In a large skillet add:

2 TBS olive oil

1 bunch diced green onions

-Cook for about 10 minutes over medium heat.

-Finely chop up 1 bunch of chard, stems and all and add to the onions.

-Sauté until chard wilts, about 3-5 minutes.

-Season with:

1/4 tsp salt

black pepper

a little freshly grated nutmeg

-Preheat your oven to 375 degrees.

-In a medium sized bowl combine;

3 large eggs

1/3 cup half and half

1 cup grated cheese (Parmesan, Gruyere or sharp cheddar would be nice)

-Mix in the chard and then scrape the mixture into the tart shell.

-Bake until crust is golden and the filling is firm, about 40-45 minutes.

-Let cool before serving.

Sausage and Arugula Pizzettes

-Heat 1 TBS olive oil and 2 cloves minced garlic in a deep skillet.

-Remove the casings from 2 hot Italian sausages.

-Add the meat and brown it on medium-high heat, breaking it up with a wooden spoon as it cooks.

-Set aside.

-Cut one defrosted/frozen whole wheat pizza dough into 4 equal portions.

-Roll each flat and place on a pizza stone or cookie sheet.

-Top each of the four pizzettes with some pizza sauce, sausage, rapini and 1/3 cup diced roasted red peppers.

-Cover with 1½ cups of grated mozzarella cheese.

-Bake at 450 degrees for about 10 minutes.

-While the pizzettes cook, cut 1 bunch of arugula into thin ribbons, discarding the stem ends.

-Wash and spin arugula dry.

-As soon as pizzettes come out of the oven, sprinkle with a mound of the chopped arugula.

Santa Rosa Plum/Peach-Brandy Cobbler

-Preheat your oven to 375 degrees.

-Butter an 8-inch baking dish.

-Slice up about 5-8 peaches and 1 pound Santa Rosa plums.

-Toss the fruit with ½ cup sugar and ¼ cup brandy.

-Spread the peaches in the buttered baking dish.

-In the bowl of a food processor, combine ½ cup flour, ½ cup sugar, ½ tsp baking powder and a pinch of salt and pulse once or twice.

-Add 4 TBS cold butter cut into bits and ¼ cup sour cream or yogurt and process for 10 seconds.

-By hand, mix in 1 egg and ½ tsp vanilla.

-Drop this mixture on to the fruit by TBS, do not spread it out.

-Bake until golden yellow and just starting to brown, 35 and 45 minutes.

-Serve immediately with a dollop of whip cream or ice cream.

Roasted Chicken with Carrots and Potatoes

-Position your oven rack in the middle and preheat your oven to 425 degrees.

-Rinse and pat dry 1 whole chicken (about 3-4 pounds). 

-Drizzle with olive oil, then season with sea salt and pepper.

-Cut the following into small pieces:

5 carrots

5 celery stalks or 5 turnips

2 potatoes

-In a large baking pan combine the vegetables, adding 5 whole cloves of garlic and 2 TBS olive oil or ghee. 

-Lay the chicken in the baking pan on top/nestled into the vegetables.

-Add a splash of sherry or white wine to the pan.

-Let the chicken cook at 425 for 15 minutes (set your oven timer!),

-Then turn the heat down to 350 and bake the chicken for 1 hour more until the juices run clear.

-Let rest for 20 minutes before carving.

Roasted Winter Squash and Red Onion with Tahini and Za'atar

-Heat your oven to 400 degrees.

-Cut a winter squash in half and take out the seeds and cut into 1.5 inch chunks.

-Cut 1 red onion into wedges.

-Put the squash and onions in a large bowl and add the following:

3 TBS olive oil

½ tsp sea salt

Some black pepper

-Toss well.

-Spread, skin down, on a baking sheet and roast for 40 minutes until the vegetables have taken on some color and are cooked through.

-Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier.

-Remove from the oven and leave to cool.

-Put the following in a small bowl and whisk together:

3½ TBS tahini paste

1½ TBS lemon juice

3 TBS water

¼ tsp sea salt

1 small garlic clove, crushed

-Whisk to the consistency of honey, adding more water or tahini as necessary.

-Pour 1 TBS olive oil into a small frying pan on a medium-low heat.

-Add ¼ cup pine nuts and ¼  tsp of sea salt, cook for two minutes, stirring, until the nuts are golden brown.

-Then tip the nuts and oil into a small bowl.

-To serve, spread the vegetables on a platter and drizzle over the sauce.

-Scatter the pine nuts and oil on top, followed by the following:

1 TBS za'atar

1 TBS finely chopped parsley

Red Kuri Squash Muffins

-Cut 1 red kuri squash in half and scoop out the seeds.

-Roast at 350 face down in the oven for 1 hour and 15 minutes until very tender.

-Scoop out flesh and then stir well to blend.

-Preheat oven to 400°F with rack in middle.

-Butter or oil muffin pan if not nonstick.

-Meanwhile, whisk together the following in a large bowl:

1¼ cup whole wheat flour

1 cup oats

2 tsp baking powder

¼ tsp baking soda

1 heaping tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

-In a separate bowl, whisk together the following:

1 stick melted butter

¾ brown sugar

2 cups red kuri squash puree

¼ cup Greek yogurt

2 large eggs

1 tsp vanilla

-Add to dry ingredients and stir until just combined.

-Stir in ½ cup cranberries and 1/4 cup TBS pumpkin seeds or walnuts.

-Divide batter among muffin cups.

-Bake until a wooden pick comes out clean, about 20 minutes.

-Cool slightly on a rack.

Rainbow Chard and Fennel Pizza with Prosciutto and Pine Nuts

-Buy or make the dough for 1 large pizza. Roll it out so it fits a 9-inch pizza pan.

-Cut 1 fennel bulb in half the long way and then cut into strips and finely dice.

-Then take the stems off of 1 bunch of rainbow chard and finely chop them.

-Roll up the leaves and then chop into thin ribbons.

-Heat 3 TBS olive oil over medium heat.

-Add the fennel and cook stirring until fennel is lightly browned, about 6-7 minutes.

-Add the chopped chard and cook until chard is just wilted, about 4 minutes.

-Season with salt and pepper and set aside.

-Wipe out the skillet and add 2-3 TBS pine nuts and heat until golden, about 4 minutes.

-Preheat your oven to 450 degrees.

-Brush the pizza dough with some oil.

-Spread the fennel/chard mixture out on the dough and bake for 10 min.

-Then sprinkle with the following:

1 cup grated smoked mozzarella

2-4 ounces sliced prosciutto

The toasted pine nuts

-Bake for another 5 minutes.

-Garnish with some 8-10 chopped Kalamata olives and some freshly grated Parmesan.

Cranberry Pumpkin Muffins

-Cut 1 pie pumpkin in half and scoop out the seeds.

-Roast at 350 face down in the oven for 1 hour and 15 minutes until very tender.

-Scoop out flesh and then stir well to blend.

-Preheat oven to 400°F with rack in middle.

-Butter or oil muffin pan if not nonstick.

-Meanwhile, whisk together the following in a large bowl:

1¼ cup whole wheat flour

1 cup oats

2 tsp baking powder

¼ tsp baking soda

1 heaping tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

-In a separate bowl, whisk together the following:

1 stick melted butter

¾ brown sugar

2 cups pumpkin puree

¼ cup Greek yogurt

2 large eggs

1 tsp vanilla

-Add to dry ingredients and stir until just combined.

-Stir in ½ cup cranberries and 1/4 cup TBS pumpkin seeds or walnuts.

-Divide batter among muffin cups.

-Bake until a wooden pick comes out clean, about 20 minutes.

-Cool slightly on a rack.

Provencial Tart from Vergennes Laundry, VT

For the tart shell add the following to the bowl of a food processor…

-1¾ cups all-purpose flour and 1 tsp sea salt.

-Pulse to combine.

-Add 1 stick plus 2 TBS cold unsalted butter cut into chunks.

-Pulse 5 times in 1-second bursts.

-Add ¼ cup ice water and pulse until the dough comes together.

-Turn the dough out onto a floured work surface and knead briefly.

-Flatten the dough into a disk, wrap in plastic and chill for about 30 minutes, until firm.

-Preheat the oven to 375°.

-On a floured work surface, roll out the dough to a 6-by-16-inch rectangle, a scant ¼ inch thick.

-Ease the pastry into a 4-by-14-inch tart mold and trim the overhang to ½ inch.

-Fold the overhang over to reinforce the edges. Refrigerate the tart shell for about 15 minutes, until firm.

-Line the tart shell with parchment and pie weights or dried beans and bake in the center of the oven for 35 minutes, until set.

-Remove the parchment and weights and bake for about 10 minutes longer, until golden. Let cool.

For the filling…line a baking sheet with parchment paper and drizzle with oil.

-In a large bowl, toss 2-3 peppers cut into ¼ inch wedges with ½ TBS of olive oil and season with salt and pepper. Arrange it on one-quarter of the oiled baking sheet.

-Chop up 1 small eggplant into 1 inch chunks.

-Add the eggplant to the bowl, ½ TBS of olive oil and season with salt and pepper.

-Arrange it on another quarter of the baking sheet.

-Repeat the process with 1 cup of cubed summer squash and ½ cup cherry tomatoes.

-Roast the vegetables for about 45 minutes, turning once, until tender.

-Let cool slightly, then return them to the bowl.

-Add 2 tsp Champagne vinegar, 3 TBS fresh basil and another 1½ TBS of olive oil and toss; season with salt and pepper.

-Thinly slice 2 ounces Tomme de Savoie or imported Fontina cheese.

-Scrape the roasted vegetables into the tart shell, tuck in the cheese slices and serve.

Pluot Tart with a Shortbread Crust

-Preheat your oven to 350 degrees.

-For the shortbread crust:

-In a mixing bowl combine the following:

1 cup flour

1/3 cup butter

2 TBS powdered sugar

-Mix until crumbly and with no pieces bigger than a pea.

-Press into a 9-inch pie pan or tart pan.

-Cut and halve about 1.5 pounds of pluots, removing pits.

-Arrange in the crust, cut side up, making slightly overlapping concentric circles starting at the outside.

-Fit as many pluots into the pan as possible.

-Mix together ½ cup sugar and 2 tsp ground cinnamon. Pour over the plums.

-Bake for 45 minutes until plums are soft and filling is boiling.

-Cool on a wire rack and serve with whipped cream.

Phyllo Pizza with Smoked Mozzarella and Sungold Tomatoes

-Defrost 12, 12x9-inch sheets phyllo pastry.

-Preheat oven to 400°F.

-In a medium bowl, toss together the following:

1 pint Sungold cherry tomatoes

1 TBS olive oil

2 TBS finely chopped rosemary

1/8 tsp sea salt

-Scatter the Sungolds on large rimmed baking sheet; roast until soft and beginning to collapse, about 22 minutes.

-Remove from oven and let tomato mixture cool. Maintain oven temperature.

-Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying.

-Melt 6 TBS butter in a small pan.

-Grate up 4 TBS Parmesan cheese and ¾ cup smoked mozzarella cheese (about 3 ounces).

-Pit and chop ¼ cup Kalamata olives.

To assemble:

-Brush another large rimmed baking sheet with some of the melted butter.

-Place 1 phyllo sheet on baking sheet.

-Brush lightly with melted butter and top with second phyllo sheet.

-Brush with butter and top with third sheet; brush with butter.

-Sprinkle with 1 tablespoon of the Parmesan.

-Repeat 3 more times.

-Sprinkle stacked phyllo sheets with grated mozzarella, leaving 1/2-inch plain border.

-Top with roasted tomatoes and some chopped olives.

-Bake pizza until phyllo is crisp, 25 to 27 minutes.

-Loosen pizza from sheet with large metal spatula, and slide onto cutting board.

Peach-Brandy Cobbler

-Preheat your oven to 375 degrees.

-Butter an 8-inch baking dish.

-Slice up about 5-8 peaches.

-Toss the fruit with ½ cup sugar and ¼ cup brandy.

-Spread the peaches in the buttered baking dish.

-In the bowl of a food processor, combine the following:

½ cup flour

½ cup sugar

½ tsp baking powder

A pinch of salt

-Pulse once or twice.

-Add 4 TBS cold butter cut into bits and ¼ cup sour cream or yogurt and process for 10 seconds.

-By hand, mix in 1 egg and ½ tsp vanilla.

-Drop this mixture on to the fruit by TBS, do not spread it out.

-Bake until golden yellow and just starting to brown, 35 and 45 minutes.

-Serve immediately with a dollop of whip cream or ice cream.

Oly’s Swedish Apple Pie

Our dear friend Oly's special recipe, it is delicious and extra easy. This would also be fabulous made with Bartlett pears.

-Peel, core and slice 4-5 apples into a pie pan until the pan is a little over half full.

-Mix together the following:

-1 TBS sugar

-½ tsp cinnamon

-Some freshly ground nutmeg

-Sprinkle half over the apples and toss together. (Save the other half to sprinkle over the top of the pie.

-Melt 1 stick of butter in a small saucepan and then add the following:

-1 cup of flour

-The zest of 1 lemon

-¾ cup of white or brown sugar

-Gently mix together and then add 2 beaten eggs.

-Fold the mixture together and then pour it over the top of the apples.

-Sprinkle with the remaining sugar.

-Bake at 350 degrees for 50-60 minutes until firm and lightly browned.

Olive Oil Crust Tart with Chard and Greens

-Preheat your oven to 425 degrees.

-Mix 1¾ cup all purpose flour and ¾ tsp salt in a bowl.

-Stir in ½ cup extra-virgin olive oil and 1/3 cup cold milk or water (I use water).

-The dough will be crumbly and difficult to roll so press it evenly into an 11-inch tart pan, or pie plate.

-Bake until the crust is set and lightly golden, 10-15 minutes, pricking the bottom once or twice if it bubbles.

Meanwhile...

-Coarsely chop 1 bunch of chard (can sub kale, beet greens, cabbage, leeks, any GREENS) and 2 cloves of garlic.

-Add 2 TBS olive oil to a large skillet and add the chard and garlic.

-Cook until tender, about 8-10 minutes.

-Season with 2 TBS chopped fresh dill, parsley or cilantro, ¼ tsp salt and some freshly ground black pepper.

-Crack 3 large eggs into a large bowl and beat them.

-Add 1/3 cup yogurt and 1 cup grated Parmesan cheese (also good with goat, gorgonzola, blue, etc)

-Stir in the chard and then scrape the mixture into the prepared tart shell, spreading evenly.

-Reduce oven to 375 and bake until filling is golden and firm about 25-35 minutes.

-This tart is great topped with fresh sliced tomatoes.

Oatmeal, Almond, Pear and Blueberry Crisp

-Preheat your oven to 350 degrees.
-In a medium sized bowl, mix ½ cup oats, ½ brown sugar and 3 TBS flour.
-Add 2 TBS vegetable oil and mix with a fork until coarse crumbs form.
-Add 2 TBS slices almonds and mix in.
-Peel and slice up 3 comice pears and add 1 cup frozen blueberries.
-Sprinkle with 2 TBS sugar, 2 TBS maple syrup, a pinch of nutmeg, a pinch of cinnamon and 1 TBS fresh lemon juice.
-Grease a 10-inch pie glass plate and add the fruit. Top with the oats. 
-Bake until fruit is tender and topping is brown, about 35 minutes.
-Cool and serve with vanilla ice cream or maple flavored whipped cream if desired.