The oat topping channels granola with olive oil, almonds, and maple syrup, while the filling is barely sweetened, instead taking advantage of in-season berries.
Here's a super tasty fresh and simple salad that's good for you, too. I enjoyed my salad with handcrafted Humboldt Fog aged goat cheese, some toasted walnuts and a light drizzle of tarragon-olive oil dressing,...
This recipe came in a email to me and it sounded so good that I wanted to keep in a safe place for future times. I have not made it yet but sure does sound delicious. NOTE: the preparation time is chilling...
One day, I was craving a milkshake, but I wanted to bake some muffins. So I came up with this! I love how light and moist these turn out. If you want to use fresh or frozen strawberries, I guess you could...
The Penzey's catalog just arrived and included this recipe. The picture looked so inviting with the dip and strawberries layered in a parfait glass. I can't wait until strawberries are in season so that...
This recipe is an adaptation/mash-up of the strawberry jam recipe in the book titled Well Preserved by Mary Anne Dragan and the strawberry vanilla jam recipe in the book titled Put 'Em Up! by Sherri Brooks...
Spinach and strawberries what an odd combination for a recipe. That is what I thought before trying this the first time. Now I get many requests to bring this for dinner parties. The raspberry wine vinegar...
From the Richard Simmons Food Mover Cookbook. Very delicious for a Light lunch and a really good savory-sweet dish to satisfy a sweet tooth, but not too overpowered.
This tastes just like strawberry preserves. If you don't tell anyone, they won't know the difference. You can substiture peach jello and it will taste like peach preserves, also.
This is a very different and delicious salad. I know it sounds strange, but try it, I think you will be pleasantly surprised. This is from our Church cookbook. Serving amount is a guess as it depends on...