wedge salad + strawberry rhubarb crisp

the little babe slept from 11pm last night-9am today. crazy how time has flown, it seems like just yesterday she was just a few days old & I was getting up at 2am to breastfeed. and then 4am. and then 6am.
I slept in today and couldn’t believe the numbers on the clock when I rolled out of bed and Via was still snoozing. After my morning with Olivia, I cozied her up in the carseat and hit the road. I was blessed to enjoy lunch with one of my dear friends and nursing mentors at Big Bowl. And Big Bowl = amazing gf chicken pad thai, so naturally it was a great day. On top of that, I was able to spend a solid hour at the gym after Dustin got home and there are seriously few things that feel better than sweating head to toe.
On Mondays I decided I would be sharing some of my favorite recipes, so here goes. Two of our favorites this summer have been wedge salads & strawberry-rhubarb crisp.
Truth be told, I had never made either before this summer.
On a whim, I decided to try wedge salads after having eaten them many times in restaurants. And because the strawberries this summer were so incredible, how could we not make a crisp?
Here’s to two easy, delicious, and beautiful summer dishes!
 Crisp, crunchy lettuce, rich blue cheese dressing & salty bacon…really, how could you go wrong? 
1 head of iceberg (or romaine) lettuce, cut into 2-4 wedges
            *Note: We’ve used both iceberg and romaine; iceberg is more traditional but romaine has more nutritional benefits; cut lettuce based on how many people you are serving
Your favorite blue cheese dressing
Blue cheese crumbles
2-3 tomatoes
Your favorite bacon
*Note: We use Trader Joe’s Fully Cooked Uncured Apple Smoked Bacon; no nitrates or nitrites
Black pepper to taste
After cutting wedges of lettuce, place wedges on plates and drizzle with blue cheese dressing; chop tomatoes and place either on top or on the side of wedges; crumble blue cheese over the top. Crisp up bacon in a frying pan; once cooled, chop finely and sprinkle over top. Finish with some black ground pepper to your preference.
Bringing together the tart, unique flavor of rhubarb with the sweetest and juiciest strawberries of the season, this crisp is sure to hit the spot with a scoop of vanilla icecream on a summer night.
3 Tbsp. cornstarch
1 cup sugar
1 tsp. lemon zest
3 cups sliced fresh strawberries
     (*Note: I purchase my fresh strawberries from Pine Tree Apple Orchard)
4 cups thinly sliced & diced rhubarb
1 cup good gluten-free flour
   (*Note: I use Cup4Cup from William’s Sonoma)
1 cup packed brown sugar
½ cup salted butter
   (*I kept the butter cold until I was about to cut it, to create a nice crumb texture)
¾ cup gluten-free rolled oats
   (*Note: I use GF oats from Trader Joe’s and increased it to 1 cup of oats by my hubby’s request and it was delish)
1. Preheat oven to 375°. Spray a glass or ceramic 9×13 baking dish with cooking spray or coat lightly with butter.
2. In a large bowl, whisk together the sugar and cornstarch.
3. Add the lemon zest, sliced strawberries and rhubarb and stir together with a spatula until fruit is all coated with sugar mixture.
4. Spread the fruit mixture into the 9×13 baking dish.
5. Cut the cold butter into cubes. Measure the flour, brown sugar and oats into a food processor: pulse together the flour, brown sugar and butter until butter is in pea-sized pieces and then add oats until just mixed.
6. Crumble oat mixture on top of the fruit mixture. Bake 45 minutes in a 375° oven, or until lightly browned and crisp.
Happy Monday!

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