Strawberry Rhubarb Pie

photo-591There is something about fresh pies that make me think of summer and Martha’s Vineyard. Maybe it’s because as a child my family only ate pie in the summer, or maybe it had to do with one of my favorite summer activities… going over to bake pies with my Aunt Harriet.

I loved that she would always let me steal one of the sugar coated apples out of the bowl before we’d bake the pie (or maybe I always stole it with out her noticing…?) Either way, sleepovers and pie making at Aunt Harriet’s house were the best!

My absolute favorite pie flavor is strawberry rhubarb, I love how the tartness of the rhubarb balances the sweetness of the strawberries and flaky pie crust. photo 1-38While the pie is still warm you’ve got to top it with a big scoop of vanilla ice cream, so it melts into the cracks and crevices of the pie… there is nothing better! I adapted this recipe from a few of my favorites, The Black Dog, Smitten Kitchen, and my Aunt Harriet’s recipe. This week in our CSA we got 1 pound of fresh delicious strawberries and the first thing I thought of doing with them, was make a pie! Hope you enjoy!photo-594

Strawberry Rhubarb Pie (Serves 6-8)

  • 3 1/2 cups (about 5-7 stalks) rhubarb, sliced into 1/2inch pieces
  • 3 1/2 cups (about 16oz) strawberries, stems removed and cut in half (quartered if the strawberries are big)
  • 1/2 granulated sugar
  • 1/2 packed brown sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • pinch of kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup quick cooking tapioca
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons heavy cream (for glaze)
  • Turbinado sugar (for crust)
  • 2 pie crusts, either homemade or store bought

Directions:

  1. Preheat the oven to 400 degrees. On a well-floured surface, roll out half of the pie dough into a 12-inch round circle and carefully transfer it into a 9-inch pie plate.
  2. In a large bowl, combine strawberries and rhubarb. In a smaller bowl, mix together sugars, lemon juice and zest, salt and tapioca. Pour sugar mixture over the larger bowl of fruit and gently toss to coat all the fruit being careful not to mash the strawberries.
  3. Mound the filling inside the bottom pie crust and dot with small pieces of butter. Roll the second pie crust out into a circle and cut it into 1-inch strips. Weave the top pieces of pie crust together to form a lattice top (learn how to do it here!) crimp the remaining edges of the pie.
  4. Brush the crust with heavy cream (or 1 egg yolk if you prefer) and sprinkle with turbinado sugar.
  5. Bake at 400 for 20 minutes, then reduce the heat to 350degrees and bake for another 40minutes, until the pie is golden and bubbly.
  6. Top with fresh vanilla ice cream and enjoy!
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Rainbow Chard with Parmesan, Pine Nuts & Basil

photo 1-33Happy Wednesday, Y’all! I hope you had a wonderful long Memorial Day weekend! A big thank you to all our Veterans and Military for all you do and sacrifice! One of my fondest memories growing up was watching my grandfather march in his Marine uniform in the Litchfield Memorial Day parade. Memorial Day also officially kicks off SUMMER (and the right to wear white pants!) not to mention lots of BBQs, camping, outdoor activities and lawn games of every kind. This past weekend I went down to southern Utah to explore some of the hidden gems in our state. The longer I live here the more I realize just how cool our state is.

You could spend your whole life visiting the National Parks in Utah and still you wouldn’t see everything the state has to offer.

Last week we received our first CSA delivery from Urban Farm and Feed. We got so many delicious things including fresh eggs, kale, arugula, radishes, oregano and my favorite Rainbow Chard. Look how beautiful it is!

I didn’t even enhance these photos, the chard is naturally this amazing color! What I love about the CSA (other than its local, fresh and amazing) is sometimes you get produce that you wouldn’t normally buy at the store and you are forced to cook something totally new. I am planning on taking you with me on my CSA journey of fun new vegetables, so stay tuned all summer long for great ideas and recipes for your produce, whether it’s from the farmers market or your CSA!

So lets kick off this summer party with some Rainbow chard. This recipe is super easy and takes just a few minutes to saute up. It goes great with chicken, steak, burgers, fish… well just about anything. I hope you enjoy! photo-584

Rainbow Chard with Parmesan, Pine Nuts & Basil (Serves 4)

  • 13 to 14 oz. Rainbow chard (about 1 large bunch)
  • 1 Tbs. extra-virgin olive oil
  • 3 Tbs. pine nuts
  • Kosher salt
  • 1 Tbs. minced garlic (about 2-3 cloves)
  • 2 Tbs. sherry (or dry white wine)
  • 1 Tbs. cold unsalted butter, cut into 4 pieces
  • 1/4 cup grated fresh Parmesan cheese
  • 1/4 cup thinly sliced fresh basil leaves (8 to 10 large)

Directions:

  1. First, wash and dry the chard leaves and stems. Cut the stems from the chard leaves. Cut the leaves into 2- to 3-inch pieces. Slice the stems crosswise 1/4 inch thick.
  2. In a medium sauté pan or skillet, heat the olive oil over medium heat. Add the pine nuts and cook, stirring constantly, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the pine nuts to a plate, leaving behind as much oil as possible.
  3. Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just until fragrant, about 15 seconds.
  4. Add the chard leaves, 1/4 tsp. salt and sherry. Toss with tongs until just wilted, 1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt before adding more.)
  5. Remove the pan from the heat, add the butter pieces, Parmesan and basil, stir to combine.
  6. Using tongs, immediately transfer to a serving plate. Sprinkle toasted pine nuts and extra Parmesan if desired. Serve immediately.

Après Hour

photo-536✓ I might have an obsession with taking photos of sunsets. I just love them!

Happy Friday and Happy Après Hour! It’s been another long week, although not any longer than any other week you’ve had your whole life, so lets move on. Yesterday was officially the first day of spring but winter is not ready to back down! It was cold all week but thankfully it was sunny too! I did get to relax in the sun on a “Ski Beach” (that’s just a fancy name for lounge chairs in the snow!) photo-174Yup that’s me kicking up my feet! Time for you to kick up your feet and enjoy some of my favorites from around the internet this week! Here’s to the weekend, Cheers!

✓ Keep it LOCAL. Looking for a way to eat sustainable, fresh and local produce this summer? Join a CSA (Community Supported Agriculture) A CSA is a partnership between agricultural producers (Farmers) and consumers (you). Members or “shareholders” pay a fee at the beginning of the growing season to meet a farm’s operating expenses for the upcoming season. In return, members receive a portion of the farm’s produce each week throughout the growing season. I love knowing where my food is coming from, don’t you?! Search for one in Utah or near you.

✓ Your quick guide to reading nutrition labels

✓ Take it from Vermont Creamery, wrinkles are sexy (and delicious). Click the link, win free wrinkles!

✓ Points for creativity and resourcefulness but I’m pretty sure this isn’t how your bike rack was meant to be used in the off season.

photo-534✓ Loving Gwyneth Paltrow’s site Goop… visit to find out how you can Make, Go, Get, Do, Be and See.

✓ Here are 17 cocktails to get you ready for spring. I’ll take #13…AND 17, Thank you!

✓ If my dog Piper could speak, what do you think she’d be saying in this photo? (let me know in the comment section below!)photo-176✓ I’d like to spruce up my dining room with this elegant spring table cloth.

✓ This is my new favorite soap scent, it makes me happy every time I wash my hands.

✓ Speaking of happy… this cover of Pharrell’s song “Happy” will definitely make you happy!

Have a great weekend!