SANDRA’S LUSCIOUS RHUBARB-RASPBERRY CRUMBLES (Individual mason jar servings)

A phenomenally luscious springtime quick, easy, and tasty dessert

using in-season fruit and berries...

Prep: 5 Mins.

Macerate: 10 Mins.

Bake: 40 to 45 Mins.

Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)

INGREDIENTS:

Filling:

2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)

2 teaspoons fresh lemon zest

--(Or, ¼ teaspoon organic lemon peel powder)

2 tablespoons freshly squeezed lemon juice

¾ cup granulated sugar

½ cup all-purpose flour

1 teaspoon vanilla bourbon extract

-- (Or, vanilla extract)

1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)

Crumble:

1 cup all-purpose flour

½ cup old fashioned oats

1/3 cup granulated sugar

¼ cup packed dark brown sugar

Pinch of fine-grain kosher salt

1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes

METHOD:

Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).

In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again.  Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).

Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo.  Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).

Notice the enhanced color the more it macerates...

Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge.  Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!

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Tips:

1) You're able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.

2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.

3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesn't compromise its texture!

SANDRA'S WARM ROASTED VEGETABLE SALAD with GOAT CHEESE CRUMBLES

Servings: (4)

A very fulfilling and tasty salad
that you're sure to
make over and over again...

Prep: 5 mins. |
To prepare roasted vegetables recipe: 20 to 30 mins.

Posted by Sandra

INGREDIENTS

***One prepared recipe of Roasted Vegetables (Click here: Roasted Vegetables Recipe)

***Salad
1 head of boston lettuce,
torn into bite-sized pieces
1 (4 oz. pkg.) goat cheese, crumbled
Seasoned croutons

***Classic Dijon Vinaigrette
¼ cup olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
Fine-grain kosher salt and freshly ground pepper, to taste

METHOD

Once you’ve prepared the “Roasted Vegetable Recipe” listed above, set aside.

Meanwhile, make the “Classic Dijon Vinaigrette” by whisking together the dijon and red wine vinegar until incorporated, and then slowly drizzle the olive oil while whisking emulsify. Once thickened, add kosher salt and ground pepper to taste, and set aside.

In a medium bowl, add the torn boston lettuce and drizzle with just enough “Classic Dijon Vinaigrette” to lightly moisten (do not over dress or lettuce will become limp), and toss to combine. In four serving bowls, equally distribute the dressed lettuce among them, then topping them with warm roasted vegetables, seasoned croutons, and goat cheese crumbles. – Enjoy!

SANDRA'S SPRING STRAWBERRY SPINACH SALAD with SUGARED ALMONDS AND GOAT CHEESE CRUMBLES

This is a salad with all the perfect
combination of ingredients, a must try...

Servings: (8)
Prep Time: 15 Mins.

Posted by Sandra

INGREDIENTS

· 2 pkgs. baby spinach, rinsed and dried with a salad spinner (or paper towels)
· 4 cups strawberries, sliced (slice with an egg slicer if you have one)
· 1/2 cup vegetable oil
· 1/4 cup red wine vinegar
· 2 tablespoons sugar
· 2 tablespoons honey (don’t substitute for sugar as vinaigrette won’t stick to spinach)
· pinch of kosher salt and ground pepper

---Garnish
· sliced almonds and a pinch of sugar (to candy them see below)
· goat cheese crumbles (Use dental floss to cut into tiny crumbles when cold)

METHOD

Heat a dry non-stick skillet over medium heat, once hot add sliced almonds, and lightly dust almonds with sugar, add a few drops of water very slowly and let it cook for a few minutes (watch closely until they caramelized as it happens very quickly). Place on plate to cool (they are very hot), and set aside.

In a large bowl, toss together the spinach and strawberries.

In a small bowl whisk together the oil, vinegar, sugar, honey, and salt and pepper until sugar has dissolved and vinaigrette thickens. (Do not refrigerate vinaigrette or it will get cloudy and pasty). Pour over the spinach and strawberries, and toss to coat.

Place salad on serving plates, and then sprinkle each with a bit of caramelized almonds and crumbled goat cheese crumbles. - Enjoy!

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TIP: Make this as close to your serving time as possible because you do not want your spinach to wilt .