8.1.14 Herb Marinated Tomatoes with Baked Ricotta + Other Summer Food Fun

I have good news and bad news. The good news is, it’s time for some summer vacation fun! That means Wisconsin from Scratch will be spending the next week vacationing (and eating, duh) in Maine! The bad news is, while we’ll surely be gorging ourselves on lobsters and far too much blueberry pie, we’ll be missing you dearly. Which is why we’ve compiled some summer culinary fun, based on kitchen experiments and cooking we’ve been doing over the past couple of weeks, to share with you here! Hopefully this will tide you over until our return!

First up, let’s talk about this rhubarb gin I recently made. Besides being super easy to make, and having a lovely color, I think this is going to make a fantastic negroni, don’t you? To make it, I just chopped up 4 or 5 small stalks of rhubarb, smashed them a bit with the flat side of a knife, threw them into a jar with 1 ½ cups of gin (Death’s Door of course) and let it sit for about 3 days. Strain out the rhubarb, and tah-dah! Awesomeness in a jar.

Now that you’ve got some home infused libations, you’re going to need the perfect summer snack to accompany it. And shishito peppers are just the thing.  I’ve been seeing these at the farmer’s markets recently, and yeah, they’re awesome. There’s probably a million things you could do with these, but I like to keep things simple. Heat a very small amount of olive oil in a cast iron over very high heat. Once hot, throw in your peppers, and allow them to blister, turning occasionally so all sides get a nice char. This will take about 3-4 minutes per side, but depends on how hot your pan is. Once nice and blistered, throw the peppers on a plate, drizzle with fresh lemon juice and sprinkle with sea salt. They won’t last long…

Of course, on a hot summer day, you’re going to need a cool treat. Now I am always a huge fan of ice cream, or popsicles, but in a pinch, a frozen peppermint patty makes for one quick, but satisfying summer chiller. I always keep a jar of them in the freezer so they’re ready at a moment’s notice. Even better, I decided to try making my own. Surprising, it was super easy, and, not surprisingly, pretty darn tasty.

And finally, let’s talk about two of my favorite things about summer - eating outside, and tomatoes. What better way to combine the two, than with this delicious recipe for marinated tomatoes with baked ricotta? It will put all those fantastic tomatoes you have lying around, as well as your herb garden bounty to great use. Plus, there’s cheese involved. Serve it with some crusty bread and fresh greens (purslane or arugula are great here), and it’s pretty much the perfect thing to eat al fresco for a light summer lunch or dinner. What more could you want? Happy summer!

Herb Marinated Tomatoes with Baked Ricotta

serves 2 nicely

The longer you can let the tomatoes marinate, the more flavorful and awesome they will be (if you can wait that long).

tomatoes:

  • 1 lb tomatoes, thinly sliced
  • 1 shallot, thinly sliced
  • 2 Tbsp fresh herbs, roughly chopped (basil, thyme, oregano, or a mix)
  • 2 cloves garlic, smashed
  • 1 Tbsp good quality balsamic vinegar
  • ¼ cup olive oil
  • ¼ tsp red chile flakes (optional)
  • ¼ tsp salt
  • ¼ tsp pepper

assembly:

  • 1 cup ricotta cheese
  • 1 Tbsp bread crumbs
  • olive oil
  • black pepper
  • crusty bread and greens for serving

1. Combine tomatoes, shallot, herbs, garlic, vinegar, olive oil, chile flake, salt, and pepper in a bowl. Season to taste with additional salt and pepper, if desired. Transfer tomato mixture and any juices to a jar, cover, and let sit while you prepare the ricotta.

2. Heat oven to 350 degrees.

3. Place ricotta in a small ovenproof dish, such as a ramekin. Top with breadcrumbs, a drizzle of olive oil, and some freshly ground black pepper.

4. Bake until top is browning and cheese is bubbly, about 20-25 minutes. Remove from oven, cool slightly, and serve with the marinated tomatoes, crusty bread, and greens.

7.29.14 Roasted Corn Fritters with Avocado Cilantro Sauce

This week, I’m happy to report that I faced one of my cooking fears. That’s right, my fear of fritters. It’s silly I know, but every time I think about making fritters, I picture a big, gooey, soggy mess. I think it’s because I’ve heard too many sad stories of fritters gone wrong. Soggy steamed dough blobs, rather than lovely crispy golden brown delights. But with so many fantastic fritter-worthy summer veggies at hand, I decided I had to give it a go. It was time to face down those fritters and get frying.

Of course, it helped that I had some wonderful fresh sweet corn to work with. Low in excess moisture (the bane of a light, crispy fritter) and high in lovely, summery flavor, I figured it was the perfect thing for my first batch. And, I have to say, not only were they tasty, crispy, and golden brown, but they weren’t even hard to make. Silly, me, what was I so worried about? Of course, things are surely a bit more tricky when you move up to making more complicated fritters with high moisture veggies like summer squash or eggplant. Too much moisture in your veggies, and you risk steaming your fritters into a globby mess (as I always feared), instead of crisping them up properly. Maybe someday I’ll be brave enough.

Today, though, I’m not going to fret over any future fritter adventures. I’m happy enough to just enjoy these lovely roasted corn fritters. They’re pretty fantastic. And of course a creamy green-hued avocado and cilantro sauce for dipping just sweetens the deal. Let’s face it, pretty much everything’s better when there’s avocado involved, right?  So there you have it. Fear conquered, and some delicious fritters to boot. Not too shabby.

Roasted Corn Fritters with Avocado Cilantro Sauce

makes about 10 fritters and 1 cup sauce

avocado cilantro sauce:

  • 1 cup cilantro, roughly chopped
  • ½ avocado
  • ½ c scallion, roughly chopped
  • 2 garlic cloves, peeled
  • 1 serrano chile (seeded if less heat desired)
  • juice of 1 lime
  • 1 Tbsp vinegar
  • ½ tsp salt
  • ¼ cup water

fritters:

  • 4 ears corn
  • ¾ cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp chipotle chile powder
  • 3 oz (6 Tbsp) light beer
  • 2 Tbsp fresh lime juice
  • 1 egg
  • ¼ cup chopped cilantro
  • vegetable or canola oil for frying
  • salt, lime wedges, and hot sauce for serving

1. Combine all sauce ingredients in a blender or food processor, and blend until a smooth consistency is reached. Set aside while you make the fritters.

2. Turn the broiler in your oven on high. Shuck the corn and put the ears on a foil-lined sheet pan. Put the sheet pan on the top rack of your oven, and let the corn cook for about 8-10 minutes, or until the kernels on the top side of the corn start to turn golden brown (check often to prevent burning!). Turn the ears of corn ½ turn to brown the other side, and cook an additional 5 minutes, or until the kernels on this side turn golden brown. Remove from the oven, and cool while you make the fritter batter.

3. Combine the flour, baking powder, salt, and chipotle powder in a large bowl, stirring to mix well.

4. Whisk together the beer, lime juice, and egg, then add to the flour mixture, stirring until just combined.

5. Cut the kernels off of the corn cobs, and add to the batter, along with the chopped cilantro.

6. Heat a couple of tablespoons of oil in a large, high-sided pan over medium-high heat. When oil is very hot, drop a couple of heaping spoonfuls of fritter batter into the pan (I was able to cook about 4 fritters at a time). Cook fritters until golden brown on both sides, about 2-3 minutes per side, then transfer to a plate lined with paper towel. Continue to cook fritters in batches of 3-4 until all of the batter is gone.

7. Sprinkle fritters with a little salt, then serve immediately with lime wedges, hot sauce, and plenty of avocado cilantro sauce for dipping. A cold beer on the side is highly recommended.

7.22.14 Sour Cherry Hand Pies with Brandy Crust

Now, that it’s cherry season (finally), I’ve been eating sweet cherries like it’s going out of style. But besides snacking incessantly on the somewhat ridiculous amount of Door County sweet cherries currently residing in my kitchen, last weekend I picked up some beautiful, bright red sour cherries. I figured some pie making was in order. And not just regular old pie. Hand pies. Because there’s something super awesome about having your own tiny pie all to yourself. Something very awesome indeed.

And a tiny pie bursting with sour cherry goodness is about as good as it gets. You could probably even get away with eating one of these for breakfast (it’s full of fruit, so it’s basically healthy, right?). But I still haven’t gotten to the best part yet. The part that has to do with my latest pie crust epiphany. Are you ready? Okay here goes.

Let me explain a couple of things about pie crust. I realize you all are probably nowhere near as big of a food nerd as I am, but bear with me. The thing about a good pie crust is that you want it to be as tender and flaky as possible. I think that’s something we can all agree on. The enemy of a tender, flaky crust is gluten. Gluten is the product of two partial proteins present in wheat flour, which forms when water is added to the flour. Gluten is what makes that nice loaf of bread you’re eating deliciously chewy, but in pie crust we want to avoid gluten to keep things nice and tender. Somewhat recently, some genius discovered that if you replace some of the water in your pie crust with vodka, you end up with a more tender crust. It makes perfect sense - less water, less hydration, less gluten formation, and the alcohol bakes off in the oven, leaving you with one deliciously tender crust. Genius.

Well, obviously I had to give this a try. Also obviously, I decided to take it a step further. Vodka is a great choice to add to your dough if you’re looking for a nice, neutral flavor. But if we were to add, say, brandy instead, well what then?  Not only would it have the same wonderful effect as vodka, but now we’d have an extra delicious brandy-flavored crust; a perfect compliment to that delightful cherry filling. So there you go. As if you needed a reason to make sour cherry hand pies even more awesome. You’re welcome.

Sour Cherry Hand Pies with Brandy Crust

makes 6 pies

Yes, pitting cherries is a huge pain. I usually don’t recommend buying single use kitchen gadgets, but a cherry pitter is going to save you loads of time and energy here. You’ll be thankful you have one.

crust:

  • 1 ¼ cups flour
  • pinch of salt
  • ½ cup (1 stick) butter, very cold
  • 1 oz very cold water
  • 1 oz brandy 

filling and assembly:

  • 1 heaping pint sour cherries, stemmed and pitted
  • ¼ cup sugar
  • ½ Tbsp cornstarch
  • ½ tsp vanilla
  • 1 egg beaten with 1 Tbsp water
  • sugar

1. Measure flour and salt into a bowl. Being careful to handle the butter as little as possible, cut the butter into small pieces, then add to the flour. Using your hands, work the butter into the flour until the pieces are small (about the size of a pea) and the mixture has a grainy texture.

2. Add the water and brandy, mixing until the dough is all incorporated into a ball. If dough is still very sticky, add a bit more flour a little at a time, until dough is workable. Flatten the dough into a disc, wrap in plastic and refrigerate for at least 15-20 minutes before working with it further.

3. Mix cherries, sugar, cornstarch, and vanilla in bowl until cherries are evenly coated.

4. Preheat your oven to 375 degrees and line a baking sheet with parchment paper.

5. On a floured surface, roll out your dough into an approximately 12 x 15 inch rectangle. Cut into six 5 x 6 inch rectangles. Brush edges of each piece of dough with water.

6. Divide cherry mixture evenly between the six dough pieces, fold dough over, and seal edges tightly by crimping with a fork. Transfer pies to parchment lined baking sheet.

7. Cut a couple of small slits in the top of each pie with a very sharp knife. Brush the top of each pie with beaten egg/water mixture, then sprinkle with sugar (raw or turbinado sugar works great for this).

8. Bake at 375 degrees for 35-40 minutes, or until pies are golden brown and filling is bubbling. Cool slightly, then devour.

7.18.14 White Russian Popsicles

So, recently I purchased a popsicle mold, and after just over a week of ownership, I’ve come to the conclusion that this may have been the best summer purchase I’ve made. Ever. Let me explain. Popsicles are fantastic, yes. I mean, who doesn’t love a nice icy treat on a hot summer day? But beyond your standard ice pops, there’s a whole other world of popsicle awesomeness. That’s right, I’m talking about boozy pops. Welcome to my latest obsession.

It all started with these bad boys, which basically taste like a negroni on a stick (yes please). Then the ideas started flowing. I mean, once you start thinking about it, there are a lot of awesome cocktails that would make a mean popsicle (I’m working on a peach-ginger-whiskey number right now that’s bound to be fantastic). The only trick is mastering the correct level of alcohol in these things. Too much, and your poor pops won’t freeze; too little, and well, you may as well have just made regular pops. But right in the middle, you end up with a tasty, boozy, frozen delight. It took a couple of trial runs (oh darn), but I think I’ve finally hit the sweet spot.

And so, may I introduce my latest creation, the Lebowski pop. After thinking it over (for like 2 seconds) I decided a White Russian popsicle needed to happen. As we all know, the Dude is a major fan of the White Russian, and well, really who isn’t? Plus, this was a great way to use some of the awesome cold brew coffee we’ve been brewing up over the past couple of weeks. Coupled with the fact that adding cream to a popsicle base is basically amazing (think super smooth, rich, creamy texture), well I figured there was no way to go wrong here. I was right. What a popsicle! I think the Dude would definitely approve.

White Russian Popsicles (a.k.a. Lebowski pops)

makes 10 popsicles

1. Mix all ingredients together and pour into your trusty popsicle mold. Cover and insert the popsicle sticks. Freeze until firm (I like to let these set at least 8 hours - more if you can).

2. Run hot water over the bottom of the molds for 20-30 seconds to loosen pops. Remove pops from molds and serve. Leftover pops can be wrapped in parchment paper and stored in the freezer for several days.

7.15.14 Cooking with FillMyRecipe + Mango Cucumber Chile Salad

As a food blogger, I love doing awesome things with food. And when I come across others in the Madison community whose love of food leads them to do awesome things too, well obviously, I have to tell you all about it. Recently, I met Sara Parthasarathy, founder of FillMyRecipe , and learned about all of the wonderful things she’s doing to make good authentic Indian cooking fun and accessible to all. Which is definitely awesome in my book.

Spice Kit for Rajmah (Kidney Beans) Masala

Spice Kit for Rajmah (Kidney Beans) Masala

Now I’ve always loved Indian food. And our recent travels to India only helped to reinforce my affinity for it. While I’ve been known to cook a few delicious Indian-inspired dishes, when it comes to real, authentic Indian food, I still have much to learn. Indian cooking can be complicated, and a little intimidating for many cooks. Not to mention, recipes often involve many spices, some of which are not the easiest to find in Wisconsin. If you weren’t lucky enough to have obtained a somewhat ridiculous amount of spices in New Delhi like I did, you may find yourself in a bit of a bind when it comes to some recipes. So when the craving to cook some serious Indian food strikes, what is one to do?

In the past, my answer was usually just to hack it with whatever spices I had laying around (not always with the best results), or just throw in the towel and go to an Indian restaurant. Luckily, Sara Parthasarathy, an expert at Indian cooking, has devised FillMyRecipe to help us Indian food aficionados cook up some very tasty, authentic Indian recipes. Hand made right here in Madison, each Ethnic Spicery Packet comes filled with pre-measured, individually packed spices, and an authentic recipe from Parthasarathy’s family. Curries, daals, masalas - with all of your spices measured out and ready to go, making good Indian food with one of these spice kits is a snap. And when you love Indian food as much as I do, this is a very, very good thing.

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Of course, with all of the delicious Indian food you’re sure to be whipping up, you’ll probably need something light and refreshing to go with. My current go-to is this super simple mango, cucumber, and chile salad. It’s beyond easy to make, and while I can’t vouch for any Indian authenticity, it certainly is delicious.

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Mango Cucumber Chile Salad

serves 2 as a side

  • 1 very ripe mango, sliced
  • 2 persian cucumbers (or ½ english cucumber), thinly sliced into rounds
  • ¼ tsp (or to taste) cayenne chile powder
  • ¼ tsp salt
  • 2 Tbsp thinly chopped scallion
  • 2 Tbsp chopped fresh herbs (mint, cilantro, basil, chives or a mix)
  • 1 lime

1. Arrange the mango and cucumber slices on a plate. Evenly sprinkle chile and salt over. Top with the chopped scallions and herbs, then cut lime in half, and squeeze juice evenly over everything.

7.11.14 Bitter Greens and Bacon Quiche with Feta and Parmesan

I recently had a quiche revelation. Up until this point in my life, the quiches I had been consuming were primarily made in a shallow pie dish or tart pan. In fact, quiche is probably not the word you would want to use for these creations of mine. Egg pie perhaps. Custard tart maybe. Delicious, yes, but not nearly enough volume for the filling. And with all the delicious things you can put into a quiche, maximum filling space is of the utmost importance. At least to me. Something needed to be done. Namely, I needed to ditch the pie plate, and make a real, actual, no-holds-barred quiche. I’m talking the kind of quiche with a super tall crust, and more delicious custardy filling than you know what to do with. Yeah. That’s a quiche.

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All I can say here is, mission accomplished. This eggy masterpiece puts my old, shallow “quiches” of yore to shame. The amount of filling it can hold is impressive, to say the least. Plenty of room for delicious add-ins, like bitter greens, bacon, creamy feta, and some high quality parm. Not to mention, a quiche like this makes for one satisfying meal. Sure, it takes some time to make, but the results are totally worth it. And since it’s best served at room temp, you can bake it at your leisure, pop it in the fridge, and serve it whenever. Breakfast, lunch, dinner - it’s really perfect for any meal. We packed ours up to the capitol square for some al fresco dining during last week’s Concerts on the Square, and it made for some killer picnic fare. But trust me, no matter how you eat it, it will be awesome. A good quiche always is.

As a side note, this week (July 9th, to be exact) marks the 1 year anniversary of Wisconsin from Scratch’s first ever blog post! Thanks to all of our awesome readers, it’s been one fantastic (not to mention delicious) year! Here’s to many more!

Bitter Greens and Bacon Quiche with Feta and Parmesan

makes 1 huge quiche (10-12 slices)

Yes, you should most definitely make your own crust for this. It’s easier than you think. Some helpful tips here.

  • 1 9-inch pie crust, pre-baked in a 2 inch high cake or springform pan (recipe follows)
  • 4-5 slices bacon, chopped crosswise into small pieces
  • 3 cups bitter greens (i.e. mustard, kale, arugula, chard), roughly chopped
  • 1 Tbsp lemon juice
  • 6 eggs
  • 2 cups milk
  • 1 cup heavy cream
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ crumbled feta cheese
  • 1 cup grated parmesan cheese (I used Sartori’s SarVecchio Parmesan)

1. Preheat oven to 325 degrees.

2.Cook bacon pieces in a pan over medium heat until they begin to crisp up. Add the greens, and lemon juice, and cook until greens are just wilted, about 3-4 minutes.

3. In a large bowl, whisk together the eggs, milk, heavy cream, salt, and pepper. Stir in the feta and half of the parmesan cheese.

4. Spread half of the greens mixture evenly in the bottom of your pre-baked crust. Pour half of the egg mixture over top, followed by another layer of greens, and the rest of the egg mixture. Top with remaining ½ cup parmesan.

5. Place pan on a baking sheet and bake quiche at 325 degrees until top is golden brown, and filling is just set, but still jiggles slightly, about 90 minutes.

6. Cool quiche completely, slice, and serve.

Basic Pie Dough

Makes 1 9-inch crust.

  • 1 ¼ cups flour
  • 1 stick of butter
  • 1 oz of water
  • a pinch of salt

1. Measure the flour into a large bowl.

2. Being careful to handle the butter as little as possible (we need to keep it cold, and body heat will warm it up), cut the butter into small pieces, then add to the flour.

3. Using your hands, work the butter into the flour until the pieces are small (about the size of a pea) and the mixture has a grainy texture.

4. Add the salt and the water (very cold) a little bit at a time, mixing until the dough is all incorporated into a ball. If 1 oz of water doesn’t seem to be enough, you can add a bit more, but add it a little bit at a time, and use the least amount of water possible to hold the dough together.

5. Flatten the dough into a disc, wrap in plastic and refrigerate for at least 15-20 minutes before working with it further.

6. Grease a 9-inch springform pan or cake pan with 2 inch high sides and preheat your oven to 325 degrees. Once the dough has been chilled, roll it out and shape it into your greased pan, making sure crust reaches all the way up the sides of the pan (tall crust = lots of room for filling).

7. For blind baking (baking just the crust with no filling), you will need to weight down the crust so it doesn’t bubble and form air pockets while it’s baking. You can buy pie weights, but I just cover the crust with Al foil and throw in some dry beans or rice. Once the pie has baked at 325 for about 20 min, you can remove the foil and beans (or what have you) and continue to bake for about another 15 minutes to get a good brown on the crust.

8. Remove the crust from the oven, cool and fill according to recipe instructions.

7.8.14 Fingerling Potato and Zucchini Hash

Well I hope you all had a fantastic Fourth of July weekend. I can definitely say that mine was pretty great. Between a neighborhood Fourth of July extravaganza, a wedding in Milwaukee, an amazing backyard bbq (complete with two entire smoked pork shoulders and this ridiculously amazing corn), a lovely bike ride, and some quality terrace time, I stayed pretty busy. Oh what a weekend.

Of course, with a weekend this busy, I knew I was going to have to kick things off with some a killer breakfast in order to fuel me through all of these fun activities. Luckily, after a visit to the farmer’s market on Saturday, I was well stocked with everything I needed to accomplish just that. Fingerling potatoes, zucchini, garlic, onions, and fresh dill from my herb garden. Oh yes, I was ready to throw down some serious brunch. And throw down I did.  

Fingerling potato and zucchini hash, you may be my new favorite summer breakfast. Summery, smoky, slightly spicy, and topped with an egg - really, does it get much better? At least for the time being, I’m going to have to say no.

Fingerling Potato and Zucchini Hash

Serves 2

Aleppo pepper is a Turkish chile powder with a nice fruity flavor and a bit of spice. You can get it from Penzeys, or in a pinch, use your favorite chile powder in its place. Serve this hash with some good hot sauce and sourdough toast for one terrific brunch.


  • ½ lb fingerling potatoes, cleaned and cut into ~½ inch pieces
  • 2-3 slices bacon, cut crosswise into small pieces
  • ½ cup onion, chopped
  • ¼ cup scallion (green parts only) chopped
  • 1 garlic clove, minced
  • ½ Tbsp apple cider vinegar
  • 1 medium zucchini, chopped into ~½ inch pieces
  • 1 tsp Aleppo pepper
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 Tbsp fresh dill + more for garnish
  • 2 eggs, poached or over easy


1. Place potatoes in a medium saucepan filled with enough salted water to just cover the potatoes. Bring water to a boil, then continue to cook until potatoes are tender, but still hold their shape, about 5-7 minutes. Drain potatoes and set aside.

2. Heat a pan over medium-high heat, then add the chopped bacon. Cook until bacon is beginning to crisp up, about 3-4 minutes. Drain out any excess bacon grease, so you are left with about 1 Tbsp. Add the onion, scallion, and garlic and cook until soft and fragrant, about 2-3 minutes. Add the cider vinegar, cook for about 1 minute more, then add the cooked potatoes, zucchini, Aleppo pepper, salt and black pepper.

3. Continue cooking for 5 minutes or so, stirring occasionally. Remove from heat and stir in the dill. Divide hash between 2 plates. Top each plate with an over easy or poached egg. Top with fresh dill, and serve.

7.2.14 Strawberry Salad with Raspberry Cinnamon Vinaigrette

The Fourth of July (incidentally, one of my favorite holidays of all time) is fast approaching. I don’t know about you, but I’ll likely be spending my holiday weekend boating, suntanning, and probably crushing a few too many of these. Or these. Oh yes, and of course eating. Because we all know that the Fourth is a great excuse to have a cookout. While we all love burgers, brats, ribs, and all of the gloriousness that is the Fourth of July BBQ, it’s always a good idea to have something a little lighter to go along with. Otherwise, when all is said and done, you’re looking at a serious case of the meat sweats. And so, in a (delicious) effort to avoid said carnivorous condition, I present to you this marvelous strawberry salad, the perfect thing to round out an afternoon of backyard meat-eating.

Of all of the salads in the world, this one has to be one of my favorites. Fresh strawberries, crunchy pea shoots, toasted nuts - one fantastic combination. But add in a deliciously spicy-sweet raspberry dressing, and well, you’re looking at one particularly tasty salad. It’s good all year round, but during peak strawberry season (a.k.a right now!), well, it’s on a whole other level. For real.

Oh, and if you’re looking for some more ideas for your Fourth of July cookout, we’ve got you covered. Such as these Banh Burgers (Banh Mi in burger form? Yes please). Or how about five quick summer vegetable recipes? (smoked paprika corn on the cob? summer squash with chile and mint? oh my). And since no cookout is complete without dessert, well you really can’t go wrong with this raspberry peach galette. With all that, you’re sure to have one delicious Fourth this year.

Strawberry Salad with Raspberry Cinnamon Vinaigrette

Serves 4-6

This salad is also great with the addition of sliced avocado or fresh crumbled goat cheese.

Vinaigrette:

  • ¼ cup olive or canola oil
  • 2 Tbsp raspberry blush vinegar (or use apple cider vinegar in a pinch)
  • 1 Tbsp honey
  • ½ tsp ground cinnamon
  • ½ tsp hot sauce (such as Tabasco)
  • Salt and Pepper to taste

Salad:

  • 5 oz mixed salad greens
  • 2 cups strawberries, hulled and cut into halves
  • ½ cup toasted walnuts*
  • 2 Tbsp fresh mint, chopped
  • 1 oz fresh pea shoots (you can find these at the farmer’s market or at Asian grocery stores. You can also sub chopped snap peas for some extra crunch)

1. To make dressing, combine the oil, raspberry vinegar, honey, cinnamon, and hot sauce in a bowl and whisk thoroughly until mixed. Or to make things even easier, you can put the ingredients in a jar, screw on the lid, and shake until combined. Season with salt and pepper.

2. Place salad greens in a large bowl add dressing and toss to coat greens. Top with the strawberries, walnuts, mint, and pea shoots.

*To toast walnuts, heat a large pan over medium heat on the stove. Add walnuts to the pan, and cook, stirring constantly until they begin to brown and take on a toasty aroma (about 5-6 minutes).