Roasted Strawberry Parfait

I’ve never cooked strawberries before, unless you count making jam.  They usually don’t last that long since we tend to dig in as soon as they appear.  But I saw a recipe for a roasted strawberry parfait on Pinterest and thought it sounded intriguing.  I didn’t have (or want) granola or nuts or anything else that the recipe had and I really wanted something more dessertish than breakfastish, so I added some whipped cream and vanilla too.  Roasting the strawberries brings out the natural sweetness even more, and makes them extra juicy.  This was a wonderful summer dessert, and so pretty too.  Although it was just for me and the kiddos, we fancied them up in pretty glasses and they were sooo pretty!

Beautiful and delicious!

Roasted Strawberry Parfait

1 quart strawberries, quartered
2-3 tbsp brown sugar – divided
3/4 cup whipping cream
1 cup greek yogurt
1/2 tsp. vanilla

Preheat oven to 375˚.  Line a baking sheet with parchment.  Toss strawberries with 1 tbsp. brown sugar.  Spread out on parchment paper.

Ready to roast.

Roast for 10 minutes, until they start seeping juice, but still holding their shape.

Don’t roast them to death, just until they are juicy and syrupy. So good!

In a bowl combine whipping cream, greek yogurt, 1 tbsp. brown sugar and vanilla.  Beat for 4-5 minutes until thickened.  During the beating, taste and add another tablespoon of sugar if you want it sweeter.  Layer cream in dishes with strawberries and eat it while it’s warm.  Yum!  If you’re feeling really crazy you can drizzle it with chocolate syrup.

Serves 3-4.

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Summery Salad

I know, I know.  It’s fall and here I am posting something about a summery salad.  So sue me.  I’m holding on to the last of summer with all I’ve got and that means eating all the summer food I can find at farmer’s market before it is all gone.  So hold your horses…posts about apples and beets and potatoes will all be coming soon.  For now, let’s all close our eyes and taste the bittersweet end of summer.

Strawberry Arugula Salad

Strawberry & Arugula Salad
(adapted from Food Network Magazine)

8-10 cups baby arugula
1 cup strawberries, sliced
1 cup snap peas
1/4 cup feta, crumbled
1 tbsp. dijon mustard
1 tbsp. sugar
2 tbsp. lime juice
1/4 cup orange juice
1/4 cup extra virgin olive oil
1/2 tsp. salt
1/2 tsp. pepper

In a large bowl toss together arugula, strawberries, snap peas and feta.  In a small bowl, whisk together dijon, sugar, lime juice, orange juice, olive oil, salt & pepper until sugar is dissolved.  Toss a bit of the dressing with the salad, and serve the rest on the side.

I loved this salad, but didn’t really think it was hearty enough for a dinner on its own unless you are a pretty light eater.  I suggest cooking up a protein of your choice to serve with it.  We went with Italian marinated chicken breasts and it was a tasty partnership.

Strawberry Arugula Salad with Italian Chicken Breast