Fruit and vegetables are slowly coming out at the Farmer’s market, my favorite place to be on Saturday morning.
Here are some of my new favorite recipes - a healthy appetizer with strawberries and fresh ricotta or cream cheese, a delicious salad where tomatoes are roasted to bring out their smoky flavor (a perfect salad recipe for the holiday weekend) and then combined with watermelon, a new twist on a Wedge salad…it is grilled and a wonderful strawberry mojito.
The traditional Strawberry season use to be from June until mid-August but new farming methods have extended the season from April to mid-December.
We were so into Strawberries today that we also made S'mores and a sugar-coated biscuit with Strawberries and Ice Cream for our dinner tonight.
1/3 cup fresh lime juice
1/4 cup granulated sugar
10 large fresh mint leaves
1 cup white or amber rum
1 cup seltzer
Mint sprigs, lime wedges, or fresh strawberries, to garnish
3 oz. good-quality blue cheese, such as Roquefort
1/2 cup buttermilk; more as needed
3 Tbs. sour cream
1 Tbs. fresh lemon juice or white wine vinegar
Kosher salt and freshly ground black pepper
2 Tbs. thinly sliced fresh chives
1 head iceberg lettuce (about 1-1/2 lb.), trimmed of tough or discolored outer leaves, quartered or cut into sixths through the core, with the core intact
2 Tbs. extra-virgin olive oil
3 medium (4 to 5 oz.) ripe tomatoes, cored and cut into 3/4-inch chunks