My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):
I was already in love with farro but this dish made me love it even more. This is another wonderful meal from one of my favorite chefs, Sara Moulton. Yes, I saw her prepare it on her PBS show, Sara’s Weeknight Meals. 🙂
This recipe was adapted from Sara mouton.com. I modified the proportions and used Trader Joe’s farro. I also used 25 count large shrimp but would use true jumbo shrimp next time to make sure they are perfectly tender in the finished dish. Fast and Fabulous!
Yield: Serves 4
For the Farro:
1 1/2 cups farro (I used Trader Joe’s 10 minute farro)
3 cups chicken stock
For the Dish:
1/4 cup extra-virgin olive oil, divided
1 pound peeled, and deveined jumbo shrimp
1 yellow onion, chopped
Kosher salt and freshly ground black pepper
6 large garlic cloves, minced
1 1/2 cups grape or cherry tomatoes, halved
1 to 2 teaspoons red pepper flakes
10 ounces baby spinach, torn kale, or torn mustard greens
1/2 cup dry white wine
2 cups cooked farro
1 tsp dry oregano or 1 T chopped fresh oregano
4 ounces feta cheese, crumbled
1 cup chicken stock
Make the farro according to the package directions. Reserve 2 cups of the prepared farro to incorporate into the dish, keeping the rest for another use.
Preheat the oven to 400 F, preferably on convection.
Heat 1 ½ tablespoons of the oil in a large skillet with a heatproof handle over high heat. (I used an enameled cast iron pan.)
Add the shrimp, season with salt and pepper, and cook, undisturbed, until the shrimp turns golden 1 minute. Turn them over and cook them until they are barely golden, about 1 minute more (they should not be cooked through). (If using smaller shrimp, decrease the cooking time to 30 seconds per side.)
Transfer the shrimp with tongs to a colander set over a bowl.
Add another tablespoon of the oil to the skillet, reduce the heat to medium low and add the onion along with a hefty pinch of salt.
Cook the onion, stirring occasionally, until it is golden, about 10 minutes.
Add the garlic, the tomatoes and the red pepper flakes and cook, stirring for 1 minute. Transfer the mixture to the colander with the shrimp.
Increase the heat to high, add the remaining 1 ½ tablespoons oil and half the greens and cook, stirring until they start to wilt. Add the remaining greens, and continue cooking until all the greens are wilted.
Add salt and pepper to taste and transfer the greens to the colander that the shrimp are in and shake it to get as much cooking liquid from the colander into the bowl as possible.
Add the wine and the reserved cooking liquid from the colander to the skillet and boil until the mixture is reduced to a few tablespoons.
Add 2 cups of cooked farro, the oregano, half the feta and the stock to the skillet and bring the stock to a boil.
Stir in all the ingredients in the colander and push the shrimp down slightly into the farro.
Top the shrimp with the remaining crumbled feta and transfer the pan to the oven. Bake for 10 minutes or until the cheese is melted. Serve right away.
I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂
She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.
This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.
Yield: 6 to 8 servings
For the Pork Chops:
four 1 inch-thick boneless pork chops
1 c buttermilk
1 t Tabasco or Chipotle Tabasco
1 large garlic clove
2 to 2 1/2 c panko bread crumbs
6 to 8 T extra virgin olive oil or vegetable oil
2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
lemon wedges, for serving, optional
Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
Cool Weather Version: sautéed apples and cabbage, for serving
Cool Weather Version: butternut squash or sweet potato purée, for serving
For the Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/3 cup regular or low-fat mayonnaise
2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
1 small garlic clove, minced or pushed through a garlic press
coarse salt and freshly ground black pepper, to taste
To Prepare the Pork Chops:
If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
Place the meat on a cutting board between 2 layers of plastic wrap. (Alternatively, sprinkle a small amount of water into a large resealable plastic bag. Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
Spread out the bread crumbs in a pie plate.
Remove the chops from the marinade and season them with salt.
Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
Chop the herbs for the topping. (I used cilantro and basil.)
Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.
To Make the Buttermilk Ranch Dressing:
Whisk together all ingredients in a measuring cup.
Season with salt and pepper to taste.
Chill until ready to serve.
Note: These pork chops are delicious hot, at room temperature, or even chilled.
Chicken and rice is an absolute favorite in my house. This chicken meat was incredibly tender- falling off the bone- in this pressure cooker version. The rice was full-flavored and fabulous.
This recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker bye Deborah Schneider. I used a stove top pressure cooker. I branched out from my comfort zone and used bone-in, skin-on chicken thighs. 😉 I also substituted a Cubanelle for an Anaheim chile and increased the garlic.
We ate it with a green salad. Wonderful!
Yield: Serves 4 to 6
1 1/2 cups chicken stock
1 tsp saffron threads
2 1/2 to 3 pounds bone-in, skin-on chicken thighs (8 thighs) or 2 pounds boneless, skinless chicken thighs
3 tsp coarse salt, divided
1 tsp freshly ground black pepper
1 tsp red pepper flakes
2 T olive oil
1 small white or red onion, diced
8 large cloves garlic, minced
1 Cubanelle, Anaheim, or Poblano Chile, stemmed, seeded, and diced
2 Roma tomatoes, cored and diced or one 14-oz can diced tomatoes, drained
1 tsp ground cumin
1 tsp smoked paprika
1 bay leaf
2 cups long-grain white rice, rinsed and drained (I used Basmati rice)
parsley or cilantro, minced, for garnish
In a small saucepan, bring 1/2 cup of the chicken broth to a bare simmer over medium-high heat.
Add the saffron threads to the hot broth and let steep for about 30 minutes.
Season the chicken pieces on all sides with 1 tsp of the salt, the black pepper, and the pepper flakes. (I used a 9×13-inch pyrex dish.)
Heat the oil over medium heat in a pressure cooker or Instant Pot.
Working in batches, add the chicken in a single layer and cook until well browned on both sides, about 4 to 5 minutes per side. Transfer to a large plate.
Add onion, garlic, and diced chile to the pot and cook, stirring occasionally, for about 2 minutes, until the onion begins to soften.
Stir in the tomatoes, cumin, smoked paprika, bay leaf, and the remaining 2 tsp salt. Cook, stirring occasionally, for about 2 minutes, until the tomatoes have softened.
Stir in the saffron-infused broth and the remaining 1 cup broth, scraping up any browned bits on the bottom of the pot.
Stir in the rice and, using a wooden spoon, gently swirl the rice until it falls in an even layer.
Return the chicken to the pot, arranging the pieces in an even layer, then pour in any accumulated juices.
Secure the lid and seal under pressure, set to meat/stew on an Instant Pot. (I brought my pot up to high (2nd ring) but may reduce to the first ring next time because a lot of the rice was crispy- but delicious- on the bottom of the pot.)
Cook for 20 minutes.
Let the pressure release naturally for 10 minutes, then move the pressure to venting to release any remaining steam.
Open the pot and let cool for 10 minutes to allow the rice to firm up prior to serving.
This version of Indian butter chicken was lusciously creamy and subtly spicy. My entire house smelled like butter while it cooked- wonderful! According to the article, butter chicken was created in the early 20th century as a way to soften leftover tandoori chicken with tomatoes, butter, and cream. Genius.
I served it over brown Basmati rice along with warm naan on the side to soak up all of the sauce. We also had roasted asparagus.
The recipe was adapted from Bon Appétit, contributed by Rick Martinez. I marinated the meat for 3 hours, reduced the number of cardamom pods, and used the fenugreek leaves but omitted the fenugreek seeds.
For the Marinade:
½ cup whole-milk Greek yogurt
4 garlic cloves, grated
1 tablespoon fenugreek leaves, optional
1 tablespoon finely grated ginger
2 teaspoons kosher salt
2 pounds boneless, skinless chicken thighs
For the Sauce and Assembly:
½ cup (1 stick) cultured or unsalted butter, divided
1 3-inch cinnamon stick
3 to 5 green cardamom pods
1 whole clove
2 teaspoons fenugreek seeds, optional
2 medium onions, sliced
2 serrano chiles, split lengthwise (seeded, if desired)
4 garlic cloves, grated
1 tablespoon finely grated ginger
1 tablespoon fenugreek leaves, optional
1 tablespoon garam masala
1 teaspoon paprika
½ teaspoon ground turmeric
2 28-ounce cans whole peeled tomatoes
½ cup heavy cream
chopped cilantro, Brown basmati rice, and naan, for serving
To Make the Marinade:
Whisk yogurt, garlic, fenugreek leaves, if using, ginger, and salt in a medium bowl.
Add chicken and toss to coat.
Cover and chill at least 1 hour and up to 3 hours.
For the Sauce and to Serve:
Melt 4 T butter in a large wide pot over medium heat.
Cook cinnamon, cardamom pods, clove, and fenugreek seeds, if using, stirring, until slightly darker and fragrant, 1–2 minutes.
Add onion and chiles, season with salt, and cook, stirring occasionally, until onion is golden and beginning to caramelize, 8–10 minutes.
Add garlic and ginger and cook, stirring, until very fragrant and ginger starts to turn golden and sticks to bottom of pot, 2–3 minutes.
Add fenugreek leaves, if using, garam masala, paprika, and turmeric and cook, stirring, until very fragrant, about 1 minute.
Add tomatoes, breaking up into pieces with a spoon, and cook until brick red and most of the liquid is evaporated, about 1 minute.
Using a potato masher or large spoon, smash tomatoes and continue to simmer, uncovered, until sauce is the consistency of a thick ragù, 40–50 minutes.
Discard cinnamon stick (leave other whole spices).
Transfer mixture to a blender and purée until smooth. (I used a Vitamix.)
Cut remaining 4 T butter into pieces. Add butter and cream to blender and purée until creamy; season with salt.
Return sauce to pot and bring to a simmer. Meanwhile, preheat broiler.
Arrange chicken in a single layer on a wire rack set inside a foil-lined rimmed baking sheet.
Broil until chicken starts to brown in spots (it will not be cooked through), 7–8 minutes per side.
When cool enough to handle, cut into ¾” pieces.
Add chicken to simmering sauce, cover, and cook until chicken is cooked through, 8–10 minutes.
Top chicken and sauce with cilantro. Serve with rice and naan alongside.
Note: Butter chicken can be made 3 days ahead. Let cool; cover and chill.
I have made slow-cooker pulled chicken sandwiches in the past but felt like they would be improved with slaw. This version fulfilled that wish! We ate them on soft potato rolls with chips. It was a wonderful, casual dinner that we enjoyed outside on a beautiful night.
This recipe was adapted from Just Cook It! 145 Built-to-be-Easy Recipes that are Totally Delicious by Justin Chapple. I used broccoli slaw as a base for the cole slaw topping and opted to not toast the rolls. With minimal preparation required in the morning, it’s a great dish to serve after a busy day.
Yield: Serves 6 to 8
For the Pulled Chicken:
1 cup apple cider
1/2 cup ketchup
1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 garlic cloves, finely grated
freshly ground black pepper
3 pounds boneless, skinless, chicken thighs (about 8 to 10)
potato sandwich rolls, split, toasted if desired, for serving
slaw (recipe below), for serving
For the Slaw:
1/3 cup mayonnaise
3 T apple cider vinegar
3/4 tsp celery seeds
12 ounces broccoli slaw (Trader Joe’s) or Brussels sprouts or shredded cabbage
1 large Ruby Frost or Granny Smith apple, cored and julienned
1 very firm Anjou or Bartlett pear, cored and juilienned
freshly ground black pepper
To Make the Chicken:
In a slow cooker, whisk together the apple cider, ketchup, sugar, vinegar, garlic, 2 tsp coarse salt, and 1 tsp pepper.
Add the chicken thighs and mix well.
Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is very tender.
Using 2 forks, shred the chicken in the sauce and then season generously with salt and pepper.
To Make the Slaw:
In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds.
Using a mandoline set to 1/8″, julienne the apple and pear. Slice the Brussels sprouts lengthwise by hand, if using.
Add the fruit to the mayonnaise mixture, followed by the shredded cabbage/broccoli/Brussels sprouts.
Season with salt and pepper and mix.
Chill until ready to serve.
Pile the pulled chicken on soft or toasted potato buns, top with slaw, and serve.
Note: The pulled chicken can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving.
It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.
This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.
I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!
Yield: 6 servings
For the Chicken:
3 1/2 to 4pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
Kosher salt and ground pepper
2tablespoons canola oil
2medium red onions, cut into 1-inch wedges
8 large garlic cloves, smashed and peeled
1/2cup red wine vinegar or white distilled vinegar
1/2 cup chicken stock or water
1/2bunch thyme, plus leaves for garnish
For the Roasted Mushrooms:
2pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
3 T olive oil
Kosher salt and freshly ground black pepper
For the Lemony Salad Greens with Sumac & to Serve:
mesclun salad greens or 2 to 3heads Little Gem lettuces, ends trimmed, quartered lengthwise
2 T fresh lemon juice
1 T finely grated lemon zest
Kosher salt and ground pepper
sumac, for sprinkling
Olive oil, for drizzling
crusty bread, for serving
Greek yogurt, labneh, or sour cream, for serving
Dry chicken with paper towels and season chicken with salt and pepper.
Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.
Additional Suggestions to Complete the Meal:
Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.