Kim’s Summer Salad May 7, 2008

Ingredients
10 oz. Spinach
1 Qt. Strawberries
1 Pint Blueberries
1/2 lb. Bacon (Cooked and Crumbled–omit or put on side if making for a vegetarian)

Dressing:
2 T. Sesame Seeds
1 T. Poppy Seeds
1/4 C. Sugar
1/2 C. Olive Oil
1/4 C. Balsamic Vinegar
1/4 t. Paprika
1/4 t. Worcestshire Sauce
1 T. Red Onion (Minced)

Method
1. Combine dressing ingredients in lidded jar and shake. Refrigerate a few hours or overnight.
2. Pour dressing over salad ingredients and serve.

Notes: I first had this salad at a Kowalski family dinner where Marc’s girlfriend Kim brought it. It was amazing and I couldn’t stop eating it! I asked her for the recipe and she verbally gave it to me, but I was missing some of the ingredients. After some searching around on the internet, I found enough similar recipes to tweak and recreate hers. This is great for a BBQ or just in the early Spring when the strawberries first come out and you want to pretend it’s not snowing in Colorado

Berry Baked French Toast March 16, 2008

Ingredients
8 oz. Loaf of Bread (Sliced)
4 Eggs (Beaten)
2 C. Skim Milk
1/4 C. Sugar
1 T. Vanilla
2/3 C. Flour
1/3 C. Brown Sugar
1/2 t. Cinnamon
3 T. Butter
1 C. Frozen Blueberries
1 C. Frozen Strawberries
Whipped Cream

Method
1. Grease rectangular baking dish and arrange bread.
2. Mix eggs, milk, granulated sugar and vanilla. Pour over bread. Press into bread with back of spoon. Cover and chill overnight.
3. Combine flour, brown sugar, butter and cinnamon. Cover and chill overnight.
4. Before baking, top bread with berries and butter mix. Bake, uncovered at 350 degrees 25-30 minutes. Top with whipped cream.

Notes: This is excellent for a brunch or holiday morning meal because it’s all made the night before. It’s very tasty and also freezes really well.

Strawberry Rhubarb Pie March 2, 2008

Ingredients
Crust:
2 2/3 C. Flour
1 t. Salt
2/3 C. Vegetable Oil
6 T. Cold Milk

Filling:
1 1/4 C. plus 2 t. Sugar
1/3 C. Flour
1/4 t. Nutmeg
1/4 t. Cinnamon
3 C. Strawberries (Halved)
2 C. Rhubarb (Thinly Sliced)
2 T. Butter (Cut Up)
2 t. Milk

Method
1. Preheat oven to 40. Mix flour and salt. Measure oil and milk together–don’t stir. Add to flour. Make crust on wax paper.
2. To make filling, mix sugar, flour, nutmeg and cinnamon. Add fruit, stirring to coat.
3. Fill crust with filling. Scatter butter. Add top crust. Pinch edges and ventilate top. Brush with milk. Sprinkle sugar on top.
4. Bake on cookie sheet for 50 minutes. Allow to cool 1 hour before serving.

Notes: If rhubard isn’t in season, you can make this with just strawberries, peaches or blueberries. Whatever extra you add, just make it equal to the amount of rhubarb in the original recipe. The nutmeg may be too much for some–if you’re not a huge fan, either omit it or just add less.