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!
WEDGE SALAD
Crisp, crunchy lettuce, rich blue cheese dressing & salty bacon…really, how could you go wrong?
INGREDIENTS
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
DIRECTIONS
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.
GLUTEN FREE STRAWBERRY-RHUBARB CRISP
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.
INGREDIENTS
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
Topping:
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)
DIRECTIONS
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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