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Strawberry Popsicles and Strawberry Milkshakes
Strawberry Popsicles and Strawberry Milkshakes
These recipes are a great way to use your strawberries, especially if they are a day or two past their prime. Freshly picked, local strawberries don’t have much of a shelf life, so if you don’t eat them right away consider turning them into refreshing popsicles or milkshakes!
INGREDIENTS
• 2 cups strawberries, hulled and puréed
• 1 cup organic sugar
• 1 1/4 cups water
DIRECTIONS
To make the sugar syrup: Using a saucepan, simmer the sugar and water until the sugar has dissolved. Allow to cool.
To make the popsicles: Stir together the puréed strawberry and 1 cup sugar syrup then pour into popsicle molds and freeze.
INGREDIENTS
• 1 pint (2 cups) strawberry or vanilla ice cream
• 1 cup fresh strawberries (can be frozen)
• 1 cup milk
DIRECTIONS
Combine all ingredients into blender or food processor. Puree until smooth and well blended. Add ice if you like it a bit more thick.
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Grilled Chicken with Spinach adn Pine Nut Pesto
Grilled Chicken with Spinach and Pine Nut Pesto
This recipe, adapted from Giada De Laurentiis, is a great way to make a tasty and quick meal by serving it over wheat pasta or brown rice. Adding garlic or garlic scapes and adding basil to the base of the pesto are easy and delicious alterations.
INGREDIENTS
• 2 boneless chicken breasts
• 2 cups lightly packed spinach leaves
• 1/4 cup pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 to 2 teaspoons grated lemon peel
• 1/3 cup plus 2 teaspoons olive oil
• Salt and freshly ground black pepper
• 1/3 cup freshly grated Parmesan
• Garlic or Garlic Scapes- added to the pesto (optional)
DIRECTIONS
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.
Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use. Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. Spread the pesto over each piece of chicken and serve.
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Asparagus with Dijon Mustard and Chopped Hard Boiled Egg
Asparagus with Dijon Mustard and Chopped Hard Boiled Egg
Adapted from Jacques Pepin, this salad is a nice change from the green, leafy variety. It can be a satisfying lunch or the start to any meal.
INGREDIENTS
For the Salad:
• 2 large eggs
• 1-2 bunches asparagus spears, bottom ends trimmed (about 1 pound)
• 1 tablespoon minced fresh chives, for garnish
For the Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons water
• 1 tablespoon red wine vinegar
• Pinch salt
• A few grinds freshly ground black pepper
DIRECTIONS
Place the eggs in a small saucepan and cover with cold water by one inch. Heat over high heat until the water comes to a rapid boil. Remove the saucepan from the heat, cover with a lid and let stand for 14 minutes. Using a slotted spoon, transfer the eggs to a bowl of ice water to chill. Peel and roughly chop the eggs and set aside.
Fill a medium bowl with ice water and set aside. Bring 6 cups water and 4 teaspoons salt to a boil in a large shallow pot. Add the asparagus and cook until tender-crisp, 3 to 4 minutes. Transfer the cooked asparagus to the ice bath. When cool, remove the asparagus from the ice bath and set on a clean dish towel to dry.
Meanwhile, mix mayonnaise, mustard, water, and vinegar in a small bowl and whisk to combine. Season to taste with salt and pepper. (you might have extra sauce)
To serve, arrange the asparagus spears on individual plates or a platter and spoon the sauce generously over the middle of the spears. Sprinkle the chopped eggs and chives over the sauce
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