Halloumi Cheese, Arugula and Strawberry Salad

   The sweetness of the strawberries, spicy arugula and salty halloumi cheese make for the perfect salad.

Ingredients:
2 slices of halloumi cheese
2 c arugula
1 c sliced strawberries
1 tsp olive oil
1 TBSP strawberry or regular balsamic
Pepper

In a non-stick skillet over medium heat cook the halloumi until brown on both sides.

Toss the remaining ingredients in a bowl until well combined. Top with cheese and a drizzle of high quality balsamic or balsamic glaze.

Serves 1.

Nectarine and Strawberry Crumble

 I love fresh fruit with buttery, oaty topping perfect for summer dessert (or breakfast).

Ingredients:
2 c strawberries, sliced thin
1 1/2 lb nectarines, sliced thin
1/4 c sugar
1/4 c corn starch
Topping:
1 c sugar
2 tsp cinnamon
1 c oats
1 stick of butter, cut into small pieces
3/4 c flour

Preheat oven to 350.

In a 9×13 toss the strawberries, nectarines, sugar and corn starch.

Toss the crumble ingredients in a food processor and pulse until it looks like course meal. 

Spread over fruit. Bake for 30 – 45 minutes until the topping is brown and fruit is bubbly.

Serves 8 – 10.

Strawberry Pie

 This pie is divine! It’s a bit of work, but totally worth it. Thanks to F&W for the inspiration.

Ingredients:
Pastry:
2 c all purpose flour
4 tsp sugar
1 tsp kosher salt
1 sticks butter, cut unit small pieces, chilled
2 egg yolks
1/4 c whole milk

Pie:
2 lbs strawberris, hulled and quartered
1 c granulated sugar
1/4 c cornstrach
1/2 tsp orange zest
1/4 tsp salt
1 egg, beaten
3 TBSP turbinado sugar

Pastry:

In a food processor, with the pastry blade, combine flour, sugar and salt, pulse a couple times to blend. Add butter and process until pea sized pieces form. In a small bowl combine the yolk and milk. Pour over the top of the mixture and process until a ball forms. Pulse for another minute. Then form into 1 inch thick disk, chill for 1 hour or more.

Preheat over to 350. Cut off a third of the pastry and rewrap and  back in the fridge. Flour a surface and the rolling pin and roll the dough out into a circle slightly larger than your pie pan. Carefully place the pastry into a pie pan and press down into the corners. Cut off any overhanging pastry, place a piece of parchment on top and fill with pie weights. Bake for 25 – 30 minutes until it starts to brown. Let the crust cool for 20 minutes.

Combine strawberries, sugar, cornstarch, zest and salt in a bowl. Pour into the crust. Roll out the remaining pastry. Place on top of the pie gently press down the edges. Cut some vents, whisk the egg and brush the pastry and top with the turbinado sugar. Bake for 50 minutes until golden brown. Cool for 3 hours.

Serves 8 – 10.

Strawberry Cake

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This is an amazing little cake. The fresh strawberries and white chocolate chips are amazing. Next time I might add some macadamia nuts.

Ingredients:
1 egg
1 egg yolk
1/2 c sour cream
Zest from one lemon
2 tsp vanilla
1 1/2 c flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
6 TBSP butter
3/4 c coconut palm sugar
1 pint of strawberries, sliced
1 c white chocolate chips

Preheat oven to 350. Spray a 9 inch springform pan.

Cream sugar and butter together in a stand mixer. Combine dry ingredients in a bowl. Add eggs, sour cream and vanilla to butter, once combined stir in flour in two or three batches. Stir in chips and strawberries. Scrape into pan and bake for 45 – 50 minutes.

Let cool 20 minutes, then remove the ring.

Serves 8 – 10.

Strawberry Cupcakes

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At the request of my youngest, I baked Strawberry Cupcakes for him to take to daycare. These are about as healthy as you can get, low fat, low sugar and most important tasty!

Ingredients:
2 c flour (I used 1/2 reg & 1/2 whole wheat)
1/2 c sugar (coconuts palm sugar)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 c diced strawberries
1/4 c canola or coconut oil
1 c milk
2 tsp vanilla

Frosting:
8 oz low fat cream cheese
1/2 – 1 c powdered sugar
1/4 c strawberries

Preheat over to 350. Line muffin tin with cupcake liners.

Whisk together dry ingredient. Whisk together wet ingredients. Combine. Fill cupcake tins 3/4 way. Bake for 18 – 22 minutes – when tester comes out clean.

Combine frosting ingredients in a food processor, process until combined and smooth. I only use about a 1/2 c sugar, add more to taste.

Makes about 18 cupcakes.

Spinach, Strawberry & Halloumi Salad

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This is a great summer salad, salty and sweet – two of my favorite combos. Top it with a little balsamic glaze and its out of this world.

Ingredients:
1 bag baby spinach, washes
1 pint strawberries, quartered
1/4 red onion, thinly sliced
1 TBSP lemon juice
1/2 TBSP olive oil
1/4 tsp salt
Black pepper
1 package Haloumi cheese, sliced 1/4 inch thick
Balsamic Glaze

In a small jar combine oil, lemon, salt and pepper. Toss spinach, onion and strawberries in a large bowl, toss with dressing and set aside.

Heat a non-stick skillet over high heat, add cheese and cook for 2 – 3 minutes until brown, flip and repeat.

To serve, place salad on plate, top with cheese and decorate with glaze.

Serves 4.

Fava Bean, Strawberry & Pecorino

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This salad is from Chris Cosentino’s Beginnings – it’s amazing!! I made one change, I added a drop of vanilla to the dressing because I did not have vanilla salt.

Ingredients:
1 c fava beans, shelled
1 c strawberries, quartered
1 bunch of arugula
1 TBSP aged balsamic
1 TBSP olive oil
1 drop vanilla
Salt and pepper
Shaved pecorino

Bring a large pot of water to a boil, add Favas and blanch for 2 minutes. Remove and plunge in an ice bath. Remove skin.

Combine balsamic, oil, vanilla and aalt and pepper in a small jar, shake.

Combine berries, arugula and Favas, toss with dressing. Top with shaved pecorino.

Serves 4.

Strawberry Salad

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This was inspired by a recipe on thedailymeal, I added some goat cheese and swapped arugula for spinach. Yum yum!!

Ingredients:
1 1/2 TBSP champagne vinegar
1/2 TBSP strawberry jam
1/2 tsp grapeseed oil
4 oz goat cheese
3 c arugula
1 c halved strawberries
1/4 c, sliced dry roasted almonds

Combine jam, vinegar and oil in a small jar – shake until combined.

Combine the rest of the ingredients in a bowl, toss with dressing.

Serves 2.