STRAWBERRY RHUBARB GALETTE
Serves 6 to 8.
Note: This recipe must be prepared in advance. From Laurie Lin of Cocoa & Fig, at the Prior Lake Farmers Market. "Early summer is a perfect time to make this galette, essentially a free-form pie," said Lin. "I like to keep a recipe or two of the dough in the freezer, so all I have to do is roll out the dough and chop my strawberries and rhubarb for an easy, no-fuss taste of summer."
For dough:
• 1 c. flour, plus extra for rolling dough
• 1/4 c. yellow cornmeal
• 3/4 tsp. salt
• 2 tsp. sugar, plus extra for garnish
• 8 tbsp. (1 stick) butter, cold and cut into small pieces
• 2 to 4 tbsp. ice water
For filling:
• 1 1/3 c. cored and sliced strawberries
• 1 3/4 c. rhubarb, cut into 1/2-in. pieces
• 1/2 c. sugar
• 2 tbsp. plus 2 tsp. cornstarch
• 1/2 tsp. salt
• Juice from 1/2 lemon
• Beaten egg
Directions
To prepare dough: In a medium bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry cutter, cut cold butter into flour mixture until it resembles coarse crumbs. Add cold water, 1 tablespoon at a time, until mixture just comes together. Turn dough out onto a clean work surface and flatten into a disk. Wrap disk tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 day (dough can be frozen for up to 1 month).
When ready to bake, preheat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and let it warm up slightly. On a lightly floured work surface, roll out dough to a 12-inch round, about 1/8-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to add filling.
To prepare filling: In a large bowl, combine strawberries and rhubarb. Add sugar, cornstarch, salt and lemon juice and toss to coat fruit.
To assemble galette: Arrange strawberry-rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the filling's outer edge, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with a beaten egg and sprinkle with sugar. Bake until crust is golden brown and filling is bubbly, about 45 minutes, turning baking sheet occasionally to ensure even browning. Remove from oven and serve warm or at room temperature.
Nutrition information per each of 8 servings:
Calories256Fat12 gSodium470 mg
Carbohydrates35 gSaturated fat7 gCalcium35 mg
Protein3 gCholesterol35 mgDietary fiber2 g
Diabetic exchanges per serving: 1 bread/starch, 1½ other carb, 2½ fat.
Early Summer Crostini
Serves 4 to 6.
Note: From Michelle Gayer of the Salty Tart, at Mill City and Midtown farmers markets. "When I shop the farmers market, I like to choose things that are no fuss," she said. "With just a few ingredients and a little cutting board time, tasty farmers market goods can get your summer started. " Gayer suggests using sheep's milk ricotta from Shepherd's Way Farms in Nerstrand, Minn., and to purchase more than you'll need. "It's good to have on hand," she said.
• 1 baguette
• Extra-virgin olive oil
• 8 oz. ricotta
• 1 tbsp. freshly chopped thyme
• 1 tbsp. freshly chopped chives
• Salt and freshly ground black pepper to taste
• 1 bunch spring onions, chopped
• 1 bunch radishes, cut in quarters
• 1 tbsp. freshly chopped chervil
Directions
Preheat oven to 400 degrees (or, using indirect heat on a preheated grill). Slice baguette diagonally, brush one side with olive oil and toast, olive oil-side up until golden brown, about 3 to 4 minutes.
In a medium bowl, combine ricotta with thyme and chives and season with salt and pepper to taste.
Smear herbed ricotta on toasted baguette. Sprinkle onions on top of ricotta. Place radish slices on top of onions. Sprinkle with salt and garnish with chervil. Repeat with remaining crostini and serve.
Nutrition information per each of 6 servings:
Calories165Fat8 gSodium170 mg
Carbohydrates17 gSaturated fat4 gCalcium110 mg
Protein8 gCholesterol19 mgDietary fiber1 g
Diabetic exchanges per serving: 1 bread/starch, 1 high-fat meat.
Snap Pea and Arugula Crostini with Goat Cheese
Serves 4 to 6.
Note: From Michelle Gayer of the Salty Tart, at Mill City and Midtown farmers markets. She suggests using chèvre from Singing Hills Goat Dairy in Nerstrand, Minn.
• 1 baguette
• extra-virgin olive oil
• 8 oz. chèvre
• 1/2 lb. sugar snap peas, thinly sliced on the diagonal
• 1 tbsp. freshly chopped basil
• 1 tbsp. freshly chopped mint
• 1 tsp. extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 bag of arugula
Directions
Preheat oven to 400 degrees (or, using indirect heat on a preheated grill). Slice baguette diagonally, brush with olive oil and toast until golden brown.
In a medium bowl, toss peas, basil, mint and 1 teaspoon olive oil and season to taste with salt and pepper.
Smear chèvre on toasted baguette. Spoon pea mixture over chèvre and garnish with a small handful of arugula. Repeat with remaining crostini and serve.
Nutrition information per each of 6 servings:
Calories220Fat12 gSodium270 mg
Carbohydrates18 gSaturated fat6 gCalcium91 mg
Protein11 gCholesterol17 mgDietary fiber2 g
Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1 high-fat meat, 1 fat.
Bok Choy, Radish and Orange Salad with Cilantro
Serves 4 to 6.
Note: From "Minnesota's Bounty: The Farmers Market Cookbook" by Beth Dooley.
• 2 oranges
• 1 garlic clove
• 2 tbsp. raspberry vinegar or white wine vinegar
• Large pinch of cayenne
• 2 to 3 tbsp. extra-virgin olive oil
• 1 large or 2 small heads bok choy, thinly sliced
• 8 small red radishes, cut into thin rounds
• 5 green onions, white and light green parts thinly sliced
• 1/3 c. fresh cilantro leaves
• 2 tbsp. mint leaves, thinly chopped
Directions
Grate 1 teaspoon of zest from an orange and reserve. Peel oranges, being sure to remove all the bitter white pith, and slice them into wheels.
In a small bowl, mash the garlic (or use a mortar and pestle) and then work in vinegar and cayenne. Whisk in olive oil and orange zest.
Place bok choy on a large serving platter or individual serving plates. Arrange orange slices and radishes on top of bok choy. Drizzle with dressing, and scatter green onions, cilantro and mint on top.
Nutrition information per each of 6 servings:
Calories87Fat5 gSodium105 mg
Carbohydrates10 gSaturated fat1 gCalcium190 mg
Protein3 gCholesterol0 mgDietary fiber3 g
Diabetic exchanges per serving: 1 vegetable, ½ fruit, 1 fat.
SPRING PEA DIP
Makes about 1 cup.
Note: From "Minnesota Farmers Market Cookbook" by Tricia Cornell.
• 1 lb. fresh sugar snap peas, in the pod
• 1/4 c. loosely packed fresh mint leaves, chopped
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/3 c. ricotta cheese
• 2 tbsp. freshly grated Parmesan cheese, plus extra for garnish
Directions
Shell peas.
In a small saucepan over high heat, bring 1 inch of water to a boil. Add peas and bring water back to a boil. Reduce heat to medium, cover and cook until peas are tender, about 3 minutes. Drain and rinse under cool water.
In a food processor fitted with a metal blade, combine peas, mint, salt and pepper and pulse until smooth. Transfer pea mixture to a bowl and stir in ricotta and Parmesan, then top with a few grates of Parmesan. Serve with cucumber strips, yellow or red pepper strips, carrots or pita chips.
Nutrition information per 2 tablespoons:
Calories43Fat2 gSodium110 mg
Carbohydrates4 gSaturated fat1 gCalcium50 mg
Protein3 gCholesterol6 mgDietary fiber1 g
Diabetic exchanges per serving: 1 vegetable, ½ fat.
BLUEBERRY PANCAKES
Serves 2 to 4.
Note: From "Cooking for Comfort" by Marian Burros. Substitute raspberries for blueberries, if you like, or prepare pancakes without blueberries and lemon zest. Use pourable yogurt from Cedar Summit Farm at the St. Paul Farmers Market.
• 1 1/2 c. sifted flour
• 3 tbsp. sugar
• 1 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 c. buttermilk or pourable plain yogurt
• 3 tbsp. unsalted butter, melted and cooled slightly
• 2 eggs, lightly beaten
• 1 c. fresh blueberries
• 1/4 to 1/2 tsp. finely grated lemon rind
• Oil or butter for pan
• Maple syrup and butter, at room temperature, for serving
Directions
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Gently stir in buttermilk (or pourable yogurt), butter and eggs. Do not overmix. Fold in blueberries and lemon rind.
Heat a large skillet over medium-high heat. Brush with a little oil.
Using a large mixing spoon, gently drop batter onto hot pan. Do not crowd pancakes. Reduce heat to medium. Cook until bubbles begin to form. Flip pancakes and continue cooking until golden brown, about 2 minutes. Serve with maple syrup and butter.
Nutrition information per each of 4 servings:
Calories390Fat14 gSodium510 mg
Carbohydrates56 gSaturated fat7 gCalcium216 mg
Protein11 gCholesterol120 mgDietary fiber2 g
Diabetic exchanges per serving: ½ milk, 2 bread/starch, 1½ other carb, 3 fat.
STRAWBERRY-RHUBARB CRISP BARS
Serves 16 to 24.
Note: From Gracie Hyland of Minneapolis, a winner at the Kingfield Farmers Market's 2014 rhubarb baking contest. Hyland adapted the recipe from www.smittenkitchen.com.
• 2 c. rolled oats
• 1 1/2 c. plus 2 tbsp. flour, divided
• 1 c. light brown sugar
• 1/2 tsp. salt
• 3/4 c. (1 1/2 sticks) unsalted butter, melted
• 2 c. small-diced rhubarb, red parts only, divided
• 2 c. cored and diced strawberries, divided
• 2 tbsp. cornstarch
• 2 tbsp. freshly squeezed lemon juice
• 2 tbsp. sugar, divided
Directions
Preheat oven to 375 degrees. Line bottom of a 9- by-13-inch baking pan with parchment paper, or coat with butter.
In a medium bowl, combine oats, 1 1/2 cups flour, brown sugar and salt. Add melted butter and stir to form clumps (add remaining 2 tablespoons flour, 1 tablespoon at a time, if clumps feel too soft). Remove 1/2 cup of dough and reserve. Press remaining dough evenly across bottom of prepared baking pan.
In a medium bowl, combine 1 cup rhubarb and 1 cup strawberries. Sprinkle fruit with cornstarch, lemon juice and 1 tablespoon of remaining sugar and toss to coat. Evenly distribute fruit mixture over dough. Evenly scatter remaining 1 cup rhubarb and 1 cup strawberries over fruit mixture and sprinkle with remaining 1 tablespoon sugar. Evenly scatter reserved 1/2 cup dough over fruit. Bake until fruit is bubbly and top is golden brown, about 40 to 50 minutes. Remove from oven and cool. Serve warm or at room temperature.
Nutrition information per each of 24 bars:
Calories144Fat6 gSodium53 mg
Carbohydrates20 gSaturated fat4 gCalcium23 mg
Protein2 gCholesterol15 mgDietary fiber1 g
Diabetic exchanges per serving: ½ bread/starch, 1 other carb, 1 fat.
