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:

Calories 256 Fat 12 g Sodium 470 mg

Carbohydrates 35 g Saturated fat 7 g Calcium 35 mg

Protein 3 g Cholesterol 35 mg Dietary fiber 2 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:

Calories 165 Fat 8 g Sodium 170 mg

Carbohydrates 17 g Saturated fat 4 g Calcium 110 mg

Protein 8 g Cholesterol 19 mg Dietary fiber 1 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:

Calories 220 Fat 12 g Sodium 270 mg

Carbohydrates 18 g Saturated fat 6 g Calcium 91 mg

Protein 11 g Cholesterol 17 mg Dietary fiber 2 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:

Calories 87 Fat 5 g Sodium 105 mg

Carbohydrates 10 g Saturated fat 1 g Calcium 190 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 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:

Calories 43 Fat 2 g Sodium 110 mg

Carbohydrates 4 g Saturated fat 1 g Calcium 50 mg

Protein 3 g Cholesterol 6 mg Dietary fiber 1 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:

Calories 390 Fat 14 g Sodium 510 mg

Carbohydrates 56 g Saturated fat 7 g Calcium 216 mg

Protein 11 g Cholesterol 120 mg Dietary fiber 2 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:

Calories 144 Fat 6 g Sodium 53 mg

Carbohydrates 20 g Saturated fat 4 g Calcium 23 mg

Protein 2 g Cholesterol 15 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ bread/starch, 1 other carb, 1 fat.