Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six strawberry recipes to help you through the day, including Strawberry Pie and Strawberry Chicken Salad. Enjoy!

STRAWBERRY RHUBARB CRISP

This is from The Food Network’s Ina Garten. I don’t know if you’ve ever watched her show, but I love it! Granted, as a vegetarian, I know I won’t try everything she makes, but I still love watching her show.

Total Time: 1 hr 25 minutes; Active: 25 minutes; Yield: 6 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/strawberry-rhubarb-crisp-recipe-1973658.

Ingredients

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1 1/4 cups granulated sugar

1 1/2 teaspoons grated orange zest

1 tablespoon cornstarch

1/2 cup freshly squeezed orange juice

1 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup quick-cooking (not instant) oatmeal, such as McCann's

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced

Vanilla ice cream, for serving

Directions

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

STRAWBERRY CHICKEN SALAD

This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.

SERVINGS: 4

2 tbsp olive oil

1 tbsp vinegar

3/4 lb cubed cooked chicken breast

2 C strawberries, quartered

1 C tender watercress leaves

1/8 tsp salt

1/8 tsp pepper

Whisk together olive oil and vinegar in medium bowl.

Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.

NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium

STRAWBERRY PIE

This yummy recipe was posted in the You Asked For It column in the Tampa Bay Times (formerly the St. Petersburg Times). It was sent in by Doris Wanamaker and is listed as “easy.” I’m listing it as yummy.

To view this on the Times website, click here.

4 to 5 heaping cups whole fresh strawberries (about 2 16-ounce containers)

1 1/2 tablespoons cornstarch

1 cup sugar

1 tablespoon butter

1 graham cracker crust

Whipped cream or topping for serving

Pour strawberries in a medium saucepan and mash lightly. Add cornstarch and sugar. Over medium heat, cook until thick, about 20 to 30 minutes. Stir often to prevent burning. Once thickened, add butter and stir until melted. Pour into pie crust; cool, and refrigerate until serving. Serve with Cool Whip or whipped cream.

STRAWBERRY SORBET

This comes from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”

Yield: Makes 1 1/2 quarts; Time: 10 minutes.

This was featured in “The Arsenal” and can be viewed online here.

Ingredients

1 whole lemon, seeded and roughly chopped

2 cups sugar

2 pounds strawberries, hulled

Juice of 1 to 2 lemons

Preparation

Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.

Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

QUICK AND EASY STRAWBERRY RHUBARB FOOL

This comes from Diana Rattray of About.com’s Southern Food expert. Diana wrote, “If you're watching calories and fat, try this dessert with low-fat whipped topping or vanilla yogurt in place of the whipped cream.

“This is an easy and elegant dessert, a wonderful way to celebrate spring rhubarb and strawberries.” Prep Time: 8 minutes; Cook Time: 10 minutes; Total Time: 18 minutes; Yield: Serves 4

To view this online, click here.

Ingredients

1 pound rhubarb, washed and sliced in 1/2-inch pieces, about 4 cups

4 tablespoons orange juice

1/2 cup granulated sugar

1 cup heavy whipping cream

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla

1 pint strawberries, sliced

Preparation

In a saucepan over medium heat, combine rhubarb with orange juice and sugar. Bring to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft. Transfer to a bowl, cover, and chill thoroughly in the refrigerator.

Beat cream in an ice cold bowl until it begins to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until soft peaks form.

Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream, repeating until the fruit and cream are used.

This will make about 4 servings, depending on the size of your dessert dishes.

STRAWBERRY COUNTRY CAKE

This is from Ina Garten, star of The Food Network’s Barefoot Contessa. Total Time: 1 hr 15 min; Prep: 30 min; Cook: 45 min; Yield: 2 (8-inch) cakes; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe.html?oc=linkback.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

3/4 cup sour cream, at room temperature

1/2 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

For the filling for each cake:

1 cup (1/2 pint) heavy cream, chilled

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

1 pint fresh strawberries, hulled and sliced

Directions

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.