Strawberries and Cream Bars

This recipe has been shared in Martha's Everyday Food Magazine and at Pip and Ebby's blog where you can see the original recipe along with pictures. I served this dessert at my recent book club meeting and it was a huge hit. It will become a Summertime staple at my house!

Prep: 20 minutes, plus freezing time
Yield: 12-15 bars

In a blender or food processor, combine:
2 pounds strawberries, hulled and halved
3/4 cup sugar
Pinch of coarse salt

Puree until smooth. Pour into a 9x13 baking dish and transfer to the freezer. Scrape with a fork every 30 minutes until mixture is thick and slushy for about 2 total hours.

In a large bowl, using an electric mixer, beat 7 large egg whites on high speed until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes.

In another medium bowl, beat the following on high speed until stiff peaks form, about 1 to 2 minutes:

2/3 cup cold heavy cream cream
1 teaspoon vanilla

With a rubber spatula, gently fold whipped cream into egg white mixture. Pour over the strawberry mixture and smooth the top with a rubber spatula. Freeze until firm, about 4 hours (or, covered, up to 3 days), before cutting into 12 squares.

Shrimp Kabobs

Prep: 15 minutes
Yield: 6 large Skewers

Ingredients:
1 lb frozen cooked shrimp, thawed under cold running water
2 small zuchinni, cut in thick slices
1 yellow bell pepper cut into 1 inch chunks
4 roma tomatoes, cut in thick slices
1 onion, cut in 1 inch chunks
1/4 cup cooking oil
1 tbs fresh minced garlic
1 cut lime

Alternate shrimp and vegetables on skewers. Combine oil and garlic to allow flavors to marry. Brush kabobs with oil and garlic mixture and cook over medium heat until shrimp is warmed through and veggies are tender. Spritz with lime and serve.

Tips and Tricks:

These were a huge hit with my family.  I like to drizzle with hot sauce for a bit of a kick.

Rustic Herbed Tomato Tart

photo credit: Maura McEvoy, Intimate Gatherings

This recipe was shared recently by Dawn at Renaissance Mama. She says, "I have been anxiously awaiting the day when I would have enough fresh tomatoes in my backyard to make this favorite tomato tart and today's the day! This is a recipe from one of my favorite cookbooks called Intimate Gatherings, Great Food for Good Friends This is the food that says "summer" to me- and it's very easy."

I can't wait to try this out with tomatoes fresh from my own garden.


Rustic Herbed Tomato Tart with a Parmesan Crust

Pastry
1 1/2 cups all-purpose flour
1/2 cup cold butter, cut into 5 pieces
1/2 teaspoon salt
1/2 cup freshly grated Parmesan cheese
zest from 1/2 lemon
1/4 cup ice water

Filling
1 1/2 TBS. Dijon mustard
2 TBS freshly grated Parmesan cheese
2 TBS finely chopped fresh basil
1 TBS finely chopped frsh thyme
1 TBS finely chopped Italian parsley
2 cloves garlic, minced
salt and pepper to taste
6-8 ripe plum tomatoes (about 1 1/4 lbs.), cut into 1/4 inch thick slices
1 TBS olive oil
1 egg yolk beaten with 1 tsp. water

1. To prepare the pastry: In a food processor fitted with the metal blade, combine the flour, butter, salt, and Parmesan cheese. Pulse until mixture resembles coarse meal, with the motor running, add the lemon zest and pour the water through the feeder tube in a steady stream. Process 5-10 seconds, until the dough begins to bind. Remove dough and shape it into a 12-inch disk.

2. The dough can be used immediately or wrapped in plastic and refrigerated. When ready to use, remove dough from refrigerator and let soften at room temperature, about 30 minutes.

3. Preheat oven to 425
4. Place pastry on a baking sheet, using a pastry brush, paint the pastry with the mustard, leaving a 1 1 1/2 inch border all around. Sprinkle the Parmesan cheese evenly over the mustard.
5. In a small bowl, combine the basil, thyme, parsley, garlic, salt and pepper. Arrange half the tomato slices over the mustard coated portion of the pastry, and sprinkle the herb mixture over the tomatoes. Cover the herbs with the remaining tomatoes, overlapping the slices if necessary.
6. Fold the pastry in half over the tomatoes to enclose the sides of the tart, gently draping the pastry over the tomatoes and folding soft pleats every few inches. Pinch any cracks to seal the pastry and prevent tomato juices from running out during baking. Drizzle the olive oil over the tomatoes. Using a pastry brush, paint the dough with the egg wash. Place the tart in the oven and bake 20-25 minutes, or until the dough is golden. Cool slightly, slice and serve warm.

Zucchini Quesadillas

This recipe is from my mom at Alice's Wonderland:

Yield: about 10

2 Tbsp olive oil
1 onion chopped
1 tsp salt
4 garlic cloves, minced
2 medium zucchini, halved lengthwise and thinly sliced crosswise (8-9 inches long and approx 2 inches across! Small is better!)
1 cup frozen corn kernels
Taco seasoning or chili powder
Cooked chicken, pork, or shrimp (optional)
1/4 cup chopped fresh cilantro
flour tortillas
2 cups grated pepper jack cheese

1. Preheat oven to 400 degrees
2. In large skillet heat oil, add onion, salt and cook until onion is soft, then add garlic and cook 1 minute more.
3. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes.
4. Heat tortilla in another pan. (We warmed ours in the microwave.)
5. Spread filling on 1/2 of tortilla, top with cheese and fold in half.
6. Repeat with the rest of filling and tortillas and place on a baking sheet.
7. Bake until cheese has melted and tortillas are golden brown, turning once
8. Remove from oven, slice into wedges.

Tips and Tricks:
We used the soft taco size tortillas. I would guess they are approximately 8 inches in diameter? This recipe made about 10 quesadillas. I used canned pork and it was very good. Chicken or shrimp would be good. Nathan thought that steak would be good. I'm sure it would! I served this with a little sour cream and fresh salsa since we have lots of tomatoes right now. We also have jalapeno peppers and fresh salsa is so delicious. Here is how I do it:

Fresh Salsa

Four or five Roma tomatoes (I like Roma because they are more meaty and less juice but other tomatoes work too just squeeze out some of the juice.)
1/2 med. onion
1/2 jalepeno pepper (with seeds)
Fresh cilantro
1 or 2 garlic cloves ( I have been using the bottled minced garlic and like it a lot. I just figure about 1 teaspoon per clove. That is probably generous, but I like garlic.)
Lemon or Lime juice
Salt to taste (probably at least 1 teaspoon)

Tips and Tricks: Use a food processor or blender on pulse. Don't puree everything, you still want everything to be somewhat chunky. If it is too hot, add more tomatoes or less peppers and garlic. I have also made this using my Pampered Chef food chopper.

Chilled Leek and Summer Squash Soup

Prep/Total Time: 20 minutes
Yield: 8 servings

6 tablespoons butter
2 leeks, washed and chopped
1 1/2 pounds yellow summer squash, chopped
1 cup heavy cream
Two 14.5-ounce cans chicken broth

In a large skillet, melt the butter over medium-high heat. Add the leeks and yellow squash and cook, stirring occasionally, until tender, about 10 minutes. Add the cream and bring to a boil. Remove from the heat and, using a blender, puree the mixture in 2 batches, adding one can of chicken broth to each batch. Stir the batches together and refrigerate until chilled.

Tips and Tricks
I'm not a fan of squash, but the leeks and broth in this recipe disguise the squash nicely. Another way to get veggies into your kids.
Make It Healthier
Use unsalted butter or trans-fat free spread.
How Kids Can Help
Measure ingredients. Press buttons on blender.

Chilled Cucumber Soup

Prep/Total Time: 10 minutes + chilling
Yield: 4 servings

2 medium cucumbers
2 cups buttermilk
1/2 cup reduced-fat sour cream
1-1/2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon white pepper
2 green onions, chopped
Fresh dill, optional

Cut four thin slices of cucumber; set aside for garnish. Peel and finely chop remaining cucumbers. In a bowl, combine the buttermilk, sour cream, sugar, dill, salt, pepper, green onions and chopped cucumbers; mix well. Refrigerate for 4 hours or overnight. Garnish with cucumber slices and fresh dill if desired.

Tips and Tricks
This recipe is a great way to use up veggie garden bounty. I use powdered buttermilk and follow the directions to reconstitute it.
Make It Healthier
Omit salt.
How Kids Can Help
Peel cucumbers with veggie peeler. Measure and mix ingredients.