Does anyone else get really, really excited when strawberries are in season? This past weekend I picked up some of the sweetest strawberries from the grocery store and it reminded me of a recipe I haven’t made in some time…Roasted Strawberry Yogurt Parfaits!
It seems silly to roast strawberries when they are already so sweet and fresh, but it’s absolutely delicious and just intensifies the already pie-like flavor of fresh berries. Of course you could always pile on some fresh strawberries as well as the roasted. I say, the more the better! Here’s how to make this easy breakfast or brunch treat…
photos by Joanne Pio
- 16 oz carton fresh strawberries
- 2 Tablespoons sugar
- 17.6 oz plain Greek yogurt
- hemp granola
- Blue Diamond Oven Roasted Sea Salt Almonds
- Pre-heat oven to 400 degrees. Wash and slice strawberries and arrange on a foil lined baking sheet
- Sprinkle strawberries with sugar and bake for 15-20 minutes or until strawberries are roasted, bubbly and the juices have released.
- Once cooled, remove roasted strawberries and their juices to a storage container and refrigerate until ready to assemble parfaits.
- Layer yogurt, strawberries and granola. Top with a few Blue Diamond Oven Roasted Sea Salt Almonds and serve.
Eat your peas! Honestly, I’ve always been a pea lover. Especially when they’re steamed, rolled in salted butter, and sprinkled with a little bit of pepper, yum-yum! Now that the twins have started eating solid foods, we seem to have an abundance of frozen peas on hand. Peas and bananas and avocado…
So yesterday, out of sheer hunger, and with ingredients I already had in my refrigerator, I made Sweet Pea and Ricotta Crostini.
I always have leftover ricotta cheese in my fridge after making lasagna, anyone else have this problem? Well, let me tell you! Ricotta cheese is delicious straight out of the fridge smeared on hot toasted garlic crostini and then devoured.
Top that with smashed peas, fresh mint, a sprinkle of black pepper and a few shavings of parmesan or pecorino-romano cheese and you have a little bite of heaven. It’s the easiest spring appetizer that does it’s very best to dress up the humble pea. I’d say it succeeds!
photos by Leah Bergman
- whole milk ricotta cheese
- frozen sweet peas
- extra virgin olive oil
- fresh ground black pepper
- crusty bread sliced into 3/4" thick slices
- 1 garlic clove
- handful fresh mint leaves, sliced thin
- pecorino romano cheese, for shaving
- Steam the peas until tender and vibrant green. Mash the peas slightly along with a drizzle of olive oil, pepper and salt to taste. Toss in sliced mint.
- Drizzle bread slices with olive oil and toast under the broiler until dark golden brown. Remove the toasted bread from the oven and scrape the garlic clove over the tops to create garlic crostini.
- Spread some ricotta over the bread, sprinkle with the mint & peas mixture.
- Use a vegetable peeler to shave Pecorino cheese over each crostini.
- Serve warm or at room temperature.
Happy Cinco de Mayo! Who else loves the fact that the fifth day of May has become a day celebrated with margaritas and amazing food? If you are looking for a last minute sweet and savory, slightly un-traditional way to celebrate, how about a Pineapple Mango Salsa?
I love a good fruit salsa, especially when it has a bit of spice to it! Fresh mango and pineapple mixed with lime juice, jalapeno, salt and shallot makes for the most mouth watering appetizer, snack, or bite to go with those salty margaritas. And speaking of margaritas, have you tried this recipe yet? So, what are you making this Cinco de Mayo?
- 2 ripe (but firm) mangos
- 1/2 pineapple
- juice of two limes
- 1 shallot
- 1 jalapeno
- 1 tsp sea salt
- Peel and dice (small) both the mango and pineapple.
- Mince the jalapeno and shallot and set aside.
- In a bowl toss together the mango, pineapple, shallot and jalapeno. Squeeze juice of two limes over the salsa mixture and sprinkle with salt. Toss to combine.
- Serve with chips.
- *Optional- freshly chopped cilantro would also be delicious in this salsa!