Posts tagged strawberry
peach + berry pie

despite basically being a cake pusher, i would much rather eat a pie. every birthday of my childhood i requested strawberry pie and when it comes down to it, i will ALWAYS pick a fruity pie over a slice of cake.

BUT i will admit, i’ve spent so much of my cooking career making cake, that i am not a great pie baker. so i am trying to step up my game. enter this gem of a summer dessert.

now, i understand the pureness of only using one fruit for a pie. but i’m a more the merrier kind of gal. so this pie offers up some of my favorite summer flavors.

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

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start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside.

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lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick.

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lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork.

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use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie.

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now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape.

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bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

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xo, a

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside. lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick. lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork. use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie. now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape. bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

strawberry & mixed green salad + bread crumb chicken
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today marks the ten week countdown to this little nugget’s tentative arrival date. it still cracks me up that she is due on a tuesday. although, if she is anything like her mother she will be no doubt be a little bit late.

i’m getting bigger, days are getting warmer, and i’m looking for food that is lighter, but still filling. this salad is one of those great meal salads. all the individual players bring their own, bright early summer vibe to the table, and a bite with everything together is DEVINE.

this bread crumb chicken is delicious on top of this salad, but would be great all on it’s own too. store bought bread crumbs are great, but blending up these seasoned croutons will take it to the next level.

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

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start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper.

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whisk everything together to make your vinaigrette and set it aside.

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then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken.

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make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside.

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heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing.

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combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top.

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slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette.

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serve and enjoy.

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xo, a

strawberry & mixed green salad + bread crumb chicken

serves: 4

prep time: 10 minutes

active time: 10 minutes

total time: 20 minutes

ingredients: 8 cups mixed greens (i used a blend of arugula & romaine hearts for a crunchy, peppery blend). edible flower petals optional. 2 celery stalks, thinly sliced. 1 cup chopped strawberries. .25 cup gorgonzola cheese. .25 cup chopped pistachios. 1 lb chicken tenders (they are perfect because they cook up quick enough that your bread crumb crust wont burn and your chicken will be perfect). .5 cup dijon mustard. .5 cup bread crumbs (either extra croutons blended up or prepared from the grocery store). .5 cup olive oil. .25 cup balsamic vinegar. 1 tbs lemon juice. 1 tbs honey. 1 minced garlic clove. 1 tbs kosher salt. 1 tsp freshly ground pepper.

start by combining all but two tbs of the olive oil, the vinegar, the lemon juice, 1 tbs of the dijon, the honey, garlic, 1 tsp of the salt and half the pepper. whisk everything together to make your vinaigrette and set it aside. then season your chicken with the remaining salt and pepper (both sides) and then slather the remaining mustard on the chicken. make sure all of it is lightly covered. coat the chicken tenders in the bread crumbs and set aside. heat the remaining olive oil in a large nonstick pan over medium high heat. when the olive oil is hot (shiny but not smoking) add in the chicken. cook until the breading is golden brown on both sides. about 6 minutes total. flipping just once. set the chicken aside to cool and rest before slicing. combine the greens, edible flowers if you are using, celery, strawberries, and gorgonzola together and toss well. sprinkle the pistachios over the top. slice the chicken tenders into thin slices so they don’t need to be cut with a fork and place them on top of the salad. drizzle with your vinaigrette. serve and enjoy.