It is strawberry season here in New Jersey!
Strawberries are one of our family’s favorite fruits and we’re lucky enough to have several amazing farms that offer strawberry picking within an easy drive – so we tend to go overboard.
We eat a ton of them, make jam to last the year, and end up cooking them up in so many different ways. Here are a dozen of our favorite ways to use them!
Continue readingThis simple salad is a fun way to add patriotic colors to your table! Full of produce that’s in season locally between Memorial Day and the Fourth of July, it is particularly perfect for the season.
This salad comes together so quickly that it’s an easy one to add to your holiday table, regardless of what you already have on the menu!
Continue readingLettuce has been in our CSA share every week. And it’s not a little bit – it’s always a big ‘ole head. We’ve also got some in our own garden. As such, salads are a staple. We have side salads nearly every night with dinner – and big, bountiful salads for lunch.
This salad was one I whipped up for dinner one night. Full of produce from our farm share and topped with a homemade dressing, it’s summer in a bowl.
Continue readingIt’s Friday. School is officially over. And, it’s my birthday! Today is just screaming for a celebratory cocktail.
I will fully admit I’m not a huge cocktail person – but mimosas? Mimosas are my jam.
Made with homemade strawberry rhubarb simple syrup, this version is a perfectly seasonal treat. I couldn’t think of a better way to wrap up #BrunchWeek!
Continue readingWe are knee-deep in strawberry season here and, honestly, it’s one of my favorite food seasons! We’ve already been picking twice, and I’ve put up a batch of jam and a batch of pie filling. We’ve been eating strawberries every day – and I’ve been trying some new strawberry goodies.
These strawberry scones are an adaption of my favorite savory scone recipe. They’re not too sweet, and absolutely perfect with a cup of tea. And, they’re my kick off recipe for this year’s #BrunchWeek!
Continue readingThis post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
One of my favorite spring activities is strawberry picking! Ever year, we visit an awesome local farm, load ourselves up on gorgeous betters, and then spend the next week putting them up and making a ton of treats.
These strawberry rhubarb sweet rolls are a favorite – and I always put up extra filling so we can have them in the doldrums of winter, too!
Continue readingIt’s strawberry season here! The kids and I spent yesterday morning at one of our favorite local farms picking a whole flat of gorgeous berries – so now we’re making everything strawberry.
Do you want to take bets on how many things I can stick strawberries in over the next few days?
Guys, this is going to be my dessert of the summer. Ridiculously easy and so good, these are the perfect dessert for a barbecue.
My kids pretty much dove into this. I mean, warm, sticky doughnuts with a cool strawberry-basil dip – what’s not to love?
Are you a rhubarb fan? I was just introduced to it last year via our CSA. Honestly, it’s one of those things that kind of scared me – I just didn’t know what to do with it.
I’m so glad I got over my fear!
I love pancakes. And my toddler has inherited that love. They used to be something I only made occasionally – on a lazy weekend morning or special occasion – but with Jake requesting them they’ve been in the rotation much more frequently. And, of course, my favorite recipe includes a heavy dose of sugar – and then I slather them in syrup.
Perfect candidate for a recipe makeover!
Instead of sugar, this version is packed with protein – eggs and Greek yogurt make these a great, filling option for the morning. Instead of being slathered with syrup, they’re topped with a compote of fresh strawberries and basil – and just a little honey.
The result is a fresh, filling breakfast that satisfies the pancake cravings in a much healthier fashion.
Strawberry Basil Pancakes
(adapted from Better Homes and Gardens)
Serves 4
3 cups sliced strawberries
1 Tbsp. honey
1 Tbsp. fresh basil, chopped
1 cup whole wheat flour
1 1/2 tsp. baking powder
Pinch of salt
4 eggs, lightly beaten
1 cup plain Greek yogurt
In a bowl, combine strawberries and honey. Let sit for 30 minutes, stirring occasionally, until the strawberries start to give up their juice. Stir in the basil just before serving.
In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the eggs and yogurt. Mix the wet ingredients into the dry until all moistened.
Drop batter by 2 Tbsp. heaps into a lightly-greased frying pan and spread out a bit. Cook until the edges are dry and flip, cooking an additional minute or so.
Serve pancakes warm, topped with the strawberry basil compote.