Winter to Spring Spinach Salad

I wish I could put off spring just a little longer. If winter were one of my students, I'd make him repeat a grade, just to enjoy him a little longer. Maybe I should move to Alaska. It's a secret escapist fantasy of mine, anyway. You might think that I don't love spring, but you'd be wrong. I love the chirping birds, the bright blue skies, the colorful flowers, the urge to be outdoors tossing a frisbee. But I love winter, too. I love the coziness, the sparkly frost and snow, the shadowy silhouettes during the dinner hour, the pots simmering and the oven baking, and the solitude of shrinking in and away. If I were Mother Nature, you would be assured 6 months of ice and snow. I'd be about as popular as Obama.

But I'm not in charge. So here comes spring in just a couple of weeks, officially. In the meantime, I find myself craving leafy greens and tender berries, in spite of myself. I'm still hanging on to my zesty citrus and hearty apples, so I created this salad to represent the best of both winter and spring. I admit to eating it daily for lunch. The dressing is sweet with caramel undertones from the brown sugar, yet zesty from the apple cider vinegar and a hint of mustard. The dressing is also deceptively low in fat, but you'll never notice that. But it's spring and that means its almost almost almost swimsuit season. Groan. Just another reason to love winter.

Winter to Spring Salad

Estimated Cost: $5.00

Money Saving Tips: It's almost time to plant spinach! Plant a row of spinach a week to keep you saving all throughout the spring. Choose any apples or berries that you find on sale and vary the nuts according to what you have on hand. You'll have plenty of extra dressing for more salad later in the week.

1 (6 ounce) bag baby spinach

1 large orange, peeled and sectioned

1 sweet apple, sliced thin

1 cup sliced strawberries

1/4 cup paper thin slices of red onion

1/3 cup toasted pecans, broken into bits

For Dressing:

1/4 cup cider vinegar

1/4 cup brown sugar

2 teaspoons dijon mustard

1/4 cup vegetable oil

salt and pepper to taste

For Salad, layer spinach, orange, apple, strawberries, onions, and pecans on a platter. Combine all dressing ingredients in a jar with a screwtop lid. Shake until well combined. Just before serving, drizzle dressing all over salad.

Next Up:

Captain Crunch Chicken

Blackberry Raspberry Crisp and Nauvoo

This week in the great state of Utah, we celebrate Pioneer Day, to commemorate the Mormon pioneer's entrance into the Salt Lake Valley. The pioneers began their dusty trek in a little town in western Illinois called Nauvoo. Located on a bend of the Mississippi River, Nauvoo has been restored to recapture the 19th century charm of a little midwestern town. It's a bit like colonial Williamsburg, except that Nauvoo's attractions are 100 percent FREE to the public. The little red brick town contains a bakery, a gunsmith, printing press, blacksmith, brick factory, all operated by volunteers in pioneer dress. My children love the Pioneer Living Center best of all, since they can participate in candle, rope and quilt making, plus see a real bustle oven for baking bread. During the summer months, Nauvoo really comes to life with an outdoor theatrical known as the Nauvoo Pageant. Professional actors plus scores of volunteers make up the cast for a musical interpretation of life in Nauvoo for the Mormon settlers. (My parents, who normally live across the street in my southwestern town, spend their entire summer in Nauvoo as pageant volunteers.) If you live anywhere near Western Illinois, hitch up your wagon and head to the Pageant, which runs until August 1st. For more information about times and location, click here. I've been to Nauvoo about 7 times in the last ten years, and I'm so smitten with the place, that I wish it were 8. If you can't make it to Nauvoo, but want a taste of the Nauvoo Pageant, email me at prudencepenny@aol.com, and I'll get you a free copy of the Nauvoo Pageant CD.
Now, for today's recipe, I'm sharing a fantastic blackberry and raspberry cobbler, which seems perfectly in keeping with today's pioneer theme. Make some homemade vanilla ice cream on the side, and you'll think you've died and gone to Nauvoo.
Money Saving Tips: Use the cheapest berries you can find, even if that means using frozen. Look for a U-Pick location. If you can't find good black berries, substitute blueberries or even peaches or apricots.
Blackberry Raspberry Crisp
Estimated Cost: $6.00 for 8 servings
4 cups berries, fresh or frozen
1/3 cup sugar
2 tablespoons flour
1 teaspoon lemon juice
For Topping:
1 cup old fashioned oatmeal
1 cup brown sugar, packed
1/2 cup flour
1/4 teaspoon salt
8 tablespoons butter, divided
Prehea oven to 350 degrees. Layer berries in 9 inch square baking dish. Toss berries with sugar, flour, and lemon juice. In a separate small bowl, combine oatmeal, brown sugar, flour, and salt. In a separate small bowl, combine oats, brown sugar, flour, and salt. Rub in 4 tablespoons butter. Sprinkle oat mixture over berries. Dot with remaining four tablespoons butter. Bake for about 40-45 minutes, or until fruit is bubbly. Serve with ice cream.
I leave you with a poem by my mother.

MORNING IN NAUVOO
The sun’s rays move slowly
Up, over and through the
Wooded trees and ferns
Here a shimmering ray and there
From the deepest of green
To the palest of light - shadows
Cast across the lawn as
Brightly the solar star ascends.
“Good Morning children of
The earth, it is time to begin once more.”
No, it is not for man solely
To welcome the light of day
God’s creatures all join
This joyful wake up call;
From the tiniest of birds
To the cautious fawn silently
Stepping from her secluded haven.
Or even as the golden butterflies join in the joyful throng
Across this scenic canvas. No artist can truly paint the
Grandeur of the awakening known as morn
The radiance of flecks of gold,
The sounds of nature stirring.
And clamoring for its own daily bread.
The soft chattering of the insects
Or the wind that moves amongst
Thee trees with the pleasant whisper
“It is here, your rest for the night is o’er.”
Nor can be depicted by that same skilled brush
The anticipation of this human heart as I go forth
To a discovery of my very own
This a brand new day.

B. Renouf
Nauvoo, IllinoisComing Next:
Super Fast Grilled Pork Tacos with Pineapple Slaw

Make Your Own Whole Wheat and Brown Sugar Cobblerettes

Rev up your mixers, it's time for Tuesdays with Dorie. Put on a pink leather apron, hop on and bake along.
This week, I've taken Dorie's Cherry Rhubarb cobbler recipe and tweaked it just a weensy bit to make four individualized cobblers for my family. (For the pure recipe, head over to Sprinkles on a Cupcake) First of all, I loved the idea of itty bitty cobblers that would not only bake fast in the July-hot oven but also not be around tomorrow for me to devour again. I also wanted to go whole wheat (every little bit helps) with a little extra sweetness from an added sprinkling of brown sugar. Third, everyone around here has an opinion (i.e. loud argument) about what I'm going to be baking. This time I thought I could spit the old adage in the eye and really please every single person. Ladies and Gentlemen, I'm baking for peace and family harmony now. Oom...
You'll need about 1 cup of fruit per person. I chose peaches and raspberries, Quiet Man went with peaches and blackberries, and the two little charges took their berries pure. My favorite was the plain blackberry, just when it was almost one with the melting ice cream-warm and cold perfection. Each and every one was juicy and delicious-like a hearty, cookie-topped, crustless pie. They turned out so well that I'm considering making them again tomorrow. So much for not wanting leftovers around. Peace and harmony make me hungry.
Make your Own Whole Wheat and Brown Sugar Cobblerettes
Estimated Cost:$4.00 for four-depending on fruit
Notes: I used frozen berries with great results. This would make a great party dish, since you could quickly pop it in the oven after dinner and serve every one's favorite cobbler with a melting scoop of vanilla ice cream.
4 cups summer stone fruits, sliced and berries, in any combination
4 teaspoons sugar
2 teaspoons cornstarch
For Dough:
1/2 cup whole wheat
1 packed tablespoon brown sugar (plus 2 teaspoons for later)
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cold butter, cut into small pieces
3 tablespoons milk
Preheat oven to 375. Coat 4 (8 ounce) ramekins with cooking spray. In each ramekin, place one cup fruit, 1 teaspoon sugar and 1/2 teaspoon cornstarch. Carefully mix. In a small separate bowl, combine flour, 1 tablespoon brown sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse meal with some pea size pieces. Add cream and gently stir mixture into dough. Shape into 12 small balls and place three on each cobbler; sprinkle each cobbler with 1/2 teaspoon brown sugar on just the dough portion. Place cobblers on cookie sheet and bake for 20-25 minutes, or until cobblers are lightly browned and juices are bubbling. Let cool for five minutes and serve with vanilla ice cream.
Coming Tomorrow:
Tomato and Basil Flatbread

Tuesdays with Dorie: Raspberry, Cherry, and Blueberry Cobbler

It's Tuesday. Oh, yum....Even though I'm perspiring in New Orleans, I'm all set to share my Tuesdays with Dorie Treat. I planned ahead by baking last week to bring you this perfect summer fruit cobbler. I'm committed to bringing you bakery style treats each week on the cheap-this one will only cost you about $5.00 for six servings. So join in and bake along.
If you want the perfect post barbecue sweet, choose this cobbler. Hint, hint, think dessert for Fourth of July. Dream of warm juicy summer fruit and berries, tender sweet pastry, and a melting scoop of vanilla bean ice cream.
Now quit dreaming and get to work. Be creative with your fruit base. I used frozen raspberries with fresh cherries and blueberries.
Use fresh and/or frozen, depending on what's in season. Think apples and raspberries, nectarines and cranberries, blackberries and plums, peaches and blueberries- you just can't go wrong. Start by making a buttery pastry. It'll take you five minutes, tops. Roll or pat it out and cut out some fun shapes, like patriotic stars. Next mix your fruit with some sugar and flour for thickening. Taste the fruit juices and adjust sugar as needed. Cover with the cobbler dough. Toss it in the oven and bake till browned and bubbly, and if a little juice drips over the side, it's a visual bonus.
Head on over to Our Sweet Life for the complete recipe. You're going to love her header. It'll make you want to kiss your husband. Or wife. Or grandpa. Or baby. Oh, for heaven's sake, just kiss anybody. Then go make some cobbler.
Coming Tomorrow:
Roasted Cashews and Sunflower Seed Broccoli Salad

A Trio of Miniature Fresh Berry Tarts

It's time for treats on Tuesdays with Dorie again. Each Tuesday, we whip up some fun in the kitchen with fabulous fare from Dorie Greenspan's "Baking: From My Home to Yours." Buy the book, join in and bake along! You'll be making bakery fare at home and saving your pennies!

How fortunate that this week's treat was just the ticket for a fabulous Father's Day dessert. What economy! This berry tart was inspired by a Frenchie bakery's famous strawberry tart. Traditionally, the fresh uncooked berries are tucked into a full sized sweet crust and topped with creme fraiche. Since we are a piddly little family of four, I halved the recipe and baked three small tarts in 8 ounce ramekins. I also played around with the berries, since I happened to have not only strawberries, but also blueberries and blackberries on hand. I loved them all, but the one that made my heart pitter-patter was the blackberry. Making the crust is really a snap, especially since it requires no rolling, just a light handed patting of the crust into its buttered baking dish. Mine were ragged and rustic and good enough to eat plain. (I was picking at that blackberry one. I hoped you wouldn't notice.) If you still don't feel comfortable making pastry from scratch, simply press circles of refrigerated pie crust into your preferred size baking dish, brush with butter and sprinkle with sugar before baking. I won't tell, I promise.

Miniature Fresh Berry Tarts

Adapted From Dorie Greenspan

Estimated Cost: $4.00

Notes: Double this for enough to fit a 9 inch tart pan. You can make this in a food processor, but I did it by hand.

3/4 cup flour

1/4 cup powdered sugar

1/8 teaspoon salt

4 tablespoons butter, frozen, cut into small pieces

1 large cold egg yolk

about 3 tablespoons jam of your choice

about 2 cups berries of choice

granulated sugar

creme fraiche, whipped cream, or vanilla yogurt

In a medium bowl, combine flour, sugar, and salt. Cut in butter (with a pie cutter or two butter knives) until mixture is mealy, and some pieces are the size of peas and others the size of oatmeal. Cut in the yolk and mix with a fork, gathering mixture up into ball. Press into 3 (8 ounces) buttered ramekins. Place in freezer until cold and solid, at least 30 minutes or up to a few days ahead. Preheat oven to 375 degrees. Butter small squares of foil and press into pie dish to fit tightly onto crust. Bake for 15 minutes and remove foil. Bake for another 5-10 minutes, or until crust is lightly browned. Remove from oven and cool to room temperature.

JUST BEFORE SERVING...

Brush inside of tarts with jam. Scoop in berries. Sprinkle with sugar, if desired. Top with creme fraiche, whipped cream or yogurt.

Coming Tomorrow:

Make Ahead-Horseradish Thyme Compote

(For the Grilled Rib-Eye)

and Cheesy Parmesan Bread

Penny Wise Tip for Fruit Past its Prime: Smoothies and Popsicles

I can’t always keep up with the bounty of berries and fresh fruit I purchase on ambitious whim. When the price is right for copious portions, I pounce just like a tiger with claws and teeth exposed. If everything works out just right, the fruits will be eaten or used in recipes right from their perfect fresh state. But inevitably, we’ll go out of town, or get sick, or forget, or get invited to dinner and those perfect little specimens will begin the process of aging. Luckily, fruit freezes exceptionally well, so you can really get your money's worth. Try to catch it when it's just past it's prime or even a little before. Berries and stone fruits (cut in slices) can be frozen on cookie sheets (to prevent clumping) and bagged later for pies, crisps, and crumbles. Peeled bananas can be frozen in 2 inch segments or whole to be dipped in chocolate or baked in breads . Even pineapple, pears, melons, mangoes, papayas, and apples can be frozen for later usage in sorbets and granitas. And of course, there are always smoothies. Smoothies can be healthful, delicious, and darn right cheap-if you make them at home instead of running to Jamba Juice. For spring, its berry smoothies, but soon I’ll be adding slices of stone fruits as well. But here’s a tip on top of a tip. Make a big batch of any kind of smoothie and freeze the leftovers as creamy fruity popsicles. If you purchase little cups of yogurt, such as La Crème by Dannon, the empty container makes a perfect little round popsicle mold. Plastic or paper cups work well also.
Spring Berry Smoothies and Popsicles
Estimated Cost: $2.00 for a smoothie and two small popsicles
Notes: You can use double the milk and no yogurt, but you will need a bit of extra sweetener. You could also swap out the yogurt for ice cream, sorbet, or sherbet for a dessert version.
I like to reserve a spoonful of yogurt and a couple frozen berries for garnish.

1 and ½ cups frozen berries
Half a frozen banana (optional)
4 ounces vanilla or flavored yogurt (fat free and/or sugar free is fine)
½ cup low fat milk
1 tablespoon citrus juice (lemon, lime, orange, tangerine, grapefruit, pineapple)
1 tablespoon honey, maple syrup, or sugar
Blend all ingredients until smooth, adding more milk if necessary, to desired consistency. Taste and adjust amount of honey or sugar as needed. Pour any extra smoothie into paper or plastic cups. Insert a popsicle stick and freeze. YUM!
* You can make a swirled popsicle by mixing in a couple tablespoons of extra yogurt. You can also add in some whole frozen berries.Favorite variations: Strawberry (or mixed Berry) with Orange and Honey
Blueberry with Lemon and Maple
Raspberry, Banana, Lemon and Honey
Blackberry with Lime and Brown Sugar
The popsicles are a huge hit.









Coming Tomorrow:
Food and Furthermore and a Pressing Question....