• Rhubarb, Strawberry and Mango Compote

    1 pound rhubarb, cut into ½” lengths

    ¾ c sugar

    Scant 1/8th tsp ground cloves

    grated zest and juice of 1 large orange

    1 pint strawberries, sliced in half or quartered

    1 mango, peeled and cut sliced into small pieces


    Toss rhubarb with sugar, cloves and orange zest and juice, then put in a wide skillet. Cook over medium heat, stirring now and then. As soon s rhubarb is tender – some pieces will have fallen apart while others are still whole – transfer it to a bowl and stir in the strawberries and mango. Toss gently, then cover and chill. As it cools, it’s red juices will be released.

  • Makes 5 or 6 half-pint jars
    1 qt.  strawberries (to make 2 cups crushed)
    4 cups sugar
    1 package powdered pectin
    1 cup water
    Note;  If jam is too firm or tends to separate, stir.  If it is too soft, bring it to a boil; it will thicken when cool.
    1.  Sort, wash, and drain berries.  Remove tops.  Crush berries; place in a large mixing bowl. 
    2.  Add sugar, mix well, and let stand 20 minutes. stirring occasionally.
    3.  Dissolve pectin in water;  boil 1 minute.
    4.  Add pectin solution to berry mixture;  stir 2 minutes.
    5.  Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top.  Cover containers and let stand at room temp. for 24 hours or until jam has set. 
    6.  Store up to 3 weeks in refrigerator or up to a year in the freezer.  Once a container is opened, refrigerate and use within a few days.

  • 2 navel oranges
    16 strawberries
    1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish
    1 1/2 teaspoons fresh lemon juice
    1 tablespoon extra virgin olive oil
    1/4 teaspoon coarse salt
    coarse ground black pepper
    8 lettuce leaves ( boston, bibb or flashy trouts back lettuce)
    Zest one orange ( 2 teaspoons)  Cut peel and pith away from both oranges.  Use a paring knife, cut out segments, cutting over a bowl to reserve the juice.
    Add strawberries, sliced fennel, orange zest and fennel fronds to the bowl of orange segments and toss together gently.  stir in the lemon juice and olive oil, season with the salt and pepper.  add lettuce, toss again and serve
    104 calories  18g carbs
    Body and soul magazine

  • Baby spinach dressed in a light raspberry vinagrette and tossed with frest strawberries, almonds and creamy goat cheese.
    1/2 shallot, finely chopped
    2+ tablespoons of raspberry vinegar
    1/4 cup E V olive oil
    6 oz baby spinach
    5 +strawberries  thinly sliced
    1/3 cup sliced almonds, toasted
    2 0z goat cheese crumbled.
    combine the shallots and vinegar in a small bowl.  Add the oil while continuously whisking, set aside.
    Put spinach, starberries, almonds, and goat cheese in a large bowl and gently toss to combione. add dressing to taste and toss once more .  serve immediately
    230 cals   120 mg sodium.  8 gr total carbs  5 gr protein.
    whole foods market recipe  ;)