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Classic Strawberry Shortcake
Classic Strawberry Shortcake
Juicy strawberries spooned over a tender biscuits is the perfect springtime dessert. Classic strawberry shortcake is always a great way to go…not very heavy but always satisfying.
INGREDIENTS
• 1 quart fresh strawberries, quartered
• 3/4 cup sugar, divided
• 1/4 teaspoon almond extract (optional)
• 1 cup whipping cream
• 2 tablespoons sugar
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 cup cold butter, cut up
• 2 large eggs, lightly beaten
• (8-oz.) container sour cream
• 1 teaspoon vanilla extract
• Garnish: fresh mint sprigs
DIRECTIONS
Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough using a lightly greased 1/3 measuring cup onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
Bake at 450° for 12 to 15 minutes or until golden.
Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.
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Stacked Salad
Stacked Salad
Just stack tomatoes, some mozzarella cheese, basil and asparagus and drizzle with some balsamic vinaigrette. It seems so simple yet is so delicious and makes a beautiful presentation. Eating farm fresh food- that’s what it’s all about! This recipe makes 4 salads but you can easily cut it in half. It also utilizes 3 of the ingredients you’ll receive in your Just Farmed Box this week!
INGREDIENTS
• 3-4 medium red tomatoes
• 8 thick slices fresh mozzarella cheese
• 1 bunch of asparagus, lightly roasted, blanched or sautéed until cooked but still firm, and then cooled
• 1 bunch fresh basil, washed but not chopped
• Red Bibb Lettuce
• Balsamic Vinegar
• Olive Oil
• Salt and Pepper
DIRECTIONS
Take stem and top part of core out of tomatoes. Slice tomatoes into slices so you have 4 slices per salad. Slice fresh mozzarella into 2 thick slices per salad for a total of 8. Cut off rough bottom inch of asparagus. Cut remainder into 3 equal pieces. Roast, blanch or sauté asparagus pieces until cooked but still firm and bright green. Remove and cool. Layer, starting with tomato, mozzarella, basil, tomato, asparagus, tomato, mozzarella, basil and end with tomato. Cut in half like a sandwich and part ½ way. Drizzle with balsamic vinegar and olive oil. Sprinkle with salt and pepper. Surround outside of “sandwich” with chopped pieces of Red Bibb Lettuce.
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Strawberry Smoothies
Strawberry Smoothies
Smoothies are a good way to pack in a lot of fruit and veggies in a great tasting, easy to make shake. This first one is featured by www.eatgood4life. These are two slightly different recipes smoothies and both are refreshing and healthy!
INGREDIENTS
• 2 ripe bananas
• 12 oz fresh strawberries or bag organic frozen strawberries
• 2 cups of organic low fat milk, you can use more or less depending on desired smoothie consistency
• 1/4 cup flax seed meal
• 1/4 cup mint leaves
INGREDIENTS
• 1 banana
• 6 oz fresh spinach
• 1 cup fresh berries (strawberry, raspberry, blueberry, blackberry)
• 2 cups almond or soy milk
• 1 squeeze of lemon juice
• 1 tablespoon of almond butter (optional)
• 2 tablespoons flax seed meal (optional)
DIRECTIONS
Place all ingredients into the blender and blend until smooth. When using fresh strawberries you can add additional ice to make your smoothie thicker.
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