Roasted Carrots with Carrot Top Pesto


It’s that wonderful time of the year, where friends and family get together and celebrate each other over good food and drink. I am excited to share some of my favorite recipes I created for a Friendsgiving dinner I hosted last week for some creative friends and food bloggers. The first recipe I am sharing is for my new favorite carrot top pesto.

This recipe has been my new go to pesto. It uses the green fluffy fronds of the carrots and not the orange bit at all. You can even buy carrots in the supermarket that still have their fronds, so look out for those and use every last bit of that carrot.

Carrot fronds are full of nutrients and have a sweet flavor, not at all bitter.  They make a great pesto with an addiction of a few more ingredients to bring out the flavor.

carrots with pesto2Friendsgiving_2015

2 bunches of rainbow or orange Dutch carrots, tops trimmed (about 16-20)
1 tbsp extra virgin olive oil
½ tsp sea salt flakes
1½ tsp hot honey (or regular honey)
1 tbsp balsamic vinegar

carrot top pesto

carrot top greens from 2 carrot tops (remove stems)
1 handful of fresh basil, no stems
3 large garlic cloves
juice of ½ small lemon
1 tbsp hazelnuts, toasted
½ cup freshly grated parmesan cheese
1 tsp garlic salt from Jacobson salt or regular sea salt flakes
olive oil (leaving this up to you, I used about ½ cup) from Red Ridge Farms

carrots with pesto_plating Friendsgiving_2015


Wash carrots thoroughly. In a large bowl, combine carrots with olive oil, salt, honey and balsamic. Mix well. Pre-heat oven to 400F. Line a rimmed baking tray with baking paper. Place carrots on prepared tray. Bake in pre-heated oven for approximately 25-30 minutes until carrots are just tender and starting to brown. Remove from oven.

Wash the carrot greens thoroughly. Many bunches often have residual dirt and sandy particles. I give my greens a quick soak in a large pot filled with cold water and a tablespoon of white vinegar. I then rinse them several times to remove the grime. This is essential because if the grime isn’t removed, your pesto will be gritty.

Place washed carrot greens and all other pesto ingredients in a food processor and process to a smooth consistency.

To serve, toss the carrots with pesto and place on a large plate. Top with chopped hazelnuts, optional. Finish with a drizzle of olive oil and enjoy!

To preserve the rest of your pesto, add it to a mason jar and tightly close the lid. It will keep for about two weeks, but mine gets used up before that. I love to put it on toast with avocado and egg. You can also toss in a spoonful in a dressing to add some great pesto flavor.

Looking forward to sharing more recipes for your holiday dinners.

Enjoy and Bon Appetité!

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Bacon, Avocado Wedge with Strawberry Vinaigrette


avocado_strawberry wedge salad_full
Salads are my favorite to make as a side dish or even on it’s own as the main dish. Trying to come up with creative new ideas for a salad with ingredients that you might not expect to taste are something I enjoy doing. This twist on this wedge salad for Fred Meyer has me wishing it was summer again. The fresh flavor of strawberries in the dressing adds a vibrant flavor to the wedge. I’m loving the crispy bacon for the smokey meaty flavor and creamy texture of avocado to bring it all together. Make it a whole meal by adding slices of steak, chicken or fish.

Start with making your dressing first, so the flavors infuse together while you prepare the rest of the salad. It’s super easy to make and flavors are bursting with flavor.
avocado_strawberry wedge salad_ingredients

Makes enough for 2-4 Servings.

2 cups fresh strawberries, greens removed
2 tablespoons lemon juice
2 T balsamic vinegar
2 Tbsp olive oil
1 Tsp honey
Pinch of salt

1. Place strawberries in a food processor and blend well.
2. Add lemon juice, honey and salt, blend until combined.
3. Slowly add the vinegar and olive oil as the processor is running until well blended.
4. Pour into a glass jar and close the lid, place it into the refrigerator until ready to use.

1 head of iceberg lettuce
5 slices of bacon, cooked and crumbled
1 ripe avocado, cut into cubes
2 small Challah buns, cut into strips for croutons
1 Tbsp good olive oil for Challah croutons
1 Tbsp finely grated fresh Parmesan cheese to top croutons
Pinch of finishing salt
A few smaller strawberries for garnish on the plate

1. Remove any wilted outer leaved of the lettuce and cut the head into quarters. Slice off the hard core and, if desired, cut each wedge in half to form eighths. Place one to two quarters or two eights on each plate.
2. Preheat small toaster oven or regular oven to 375 F.
3. Place cut Challah croutons into a bowl, drizzle with olive oil and grated parmesan cheese, toss and then place on parchment paper, bake for about 3-5 minutes or until golden brown, toss them around and bake for another 3-5 minutes or until golden brown. Make sure to watch them so they don’t burn. Take them out let cool.
4. Sauté your bacon strips until crispy, cool on a paper towel and crumble into pieces.

avocado_strawberry wedge salad_closeup

You are now ready to assemble your salad (see photo above for reference). Place your wedges on a plate, add avocado, bacon, croutons and drizzle with the vinaigrette. Sprinkle with a pinch of finishing salt and a few strawberries on the side you are ready to enjoy.

* Optional : Add a little sprinkle of freshly grated parmesan for a little more cheesy goodness. Also, you will notice I don’t add black pepper to any of my dishes, I am allergic to pepper so I don’t add it to my food. You are always welcome to add a pinch of pepper to finish off your dishes if you love pepper.

Enjoy and Bon Appetité!

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Vegan Strawberry + Avocado Smoothie


I’m working on a few recipe developments for Fred Meyers using Strawberries + Avocados. Excited to share this Vegan Strawberry + Avocado smoothie. I wanted to add some beautiful colors and super foods to make this a great morning pick me up. It’s a versatile smoothie to add to your recipe box by making two smoothies in one.

This smoothie uses avocado, frozen bananas and cashew milk for creaminess, raw almonds for texture, baby greens, hemp seeds, ground flax seed and bee pollen for extra superfood for the green part. Strawberries, banana, pomegranate juice, cashew milk and mint to add a natural sweetness to the pink part of the smoothie. Be creative and add your own personal touch to the smoothie when you put it together. I wanted to make sure to keep this smoothie vegan so it’s a healthier choice for you to enjoy.

strawberry-avocado smoothie_ingredients
But no matter how you enjoy this smoothie, I hope you’ll appreciate the silky texture and bright flavors. Be sure to garnish with sliced strawberries, pomegranate seeds, coconut flakes and a sprig of fresh mint to get the full effect, or be creative with your toppings.

strawberry-avocado smoothie_ingredients upcloseMakes 2 small or 1 extra large serving.

1/2 ripe avocado
1 whole sliced frozen banana
1 Tsp hemp seeds
1 Tbsp ground flax seeds
1 Tsp bee pollen
2 Tbsp raw whole almonds
2 Tbsp honey
3/4 cup cashew milk (almond or coconut milk as another option)
1-2 strawberries, thinly sliced for decoration

strawberry-avocado smoothie_glass
Blend all ingredients in a blender till smooth. Add to your glass or mason jar half way, garnish with thinly sliced strawberries on the walls of the glass for a pop or color. Leave a few spoonfuls to top off the top of the smoothie.

1 cup frozen strawberries
1/2 sliced frozen banana
2 Tbsp organic pomegranate juice
1 Tbsp honey
1 Tbsp fresh mint, and a sprig for decoration
1/4 cup cashew milk (almond or coconut milk as another option)
1-2 Tbsp pomegranate seeds for decoration
1 Tbsp coconut flakes for decoration

Blend all ingredients in a blender till smooth. Add on the top of the green smoothie to cover the strawberries, like pictured, garnish the edges with a few spoonfuls of pomegranate seeds and finish off with a few spoonfuls of the green smoothie, add coconut flakes and a sprig of mint. Enjoy with a cue paper straw for additional pop of color.

Enjoy and Bon Appetité!

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Gnocchi with Veggies & Mustard Cream Sauce


It’s monday, a lot of times I sit here, wondering what I want to make for dinner (well every day I do that too, ahhah). Making dinner for me is a way to make my family happy and getting my creative juices flowing. I enjoy feeding them a good and healthy meal, being creative while using some great fresh ingredients. I enjoy the process of stopping by my local Fred Meyers after work, pick up some items I want to make dinner with. I have started working with Fred Meyers in the last couple of weeks and trying to create great recipes to make for dinner and share with my followers.

Today, I am sharing a great and quick meatless monday idea for you to try. I picked up a few packs of Private Selection Gnocchi in the dry pasta isle at my local Fred MeyersGnocchi are small Italian dumplings made from potatoes and flour. They’re soft, chewy, and incredibly versatile. Having these on hand in my cupboard is great. These can be paired with veggies, meat and a good sauce to liven up the flavors of the gnocchi.

Gnocchi is a great change of pace from pasta – and it cooks up in just about 3 minutes! You can swap it in for just about any pasta recipe. I also like it with marinara sauce and fresh basil or even baked in cheese sauce as an alternative to macaroni and cheese. Here are a few other ideas:

  • Tossed with pesto and steamed broccoli.
  • Caramelized onions, garlic and bacon.
  • Crisped up in brown butter and mixed with diced roasted vegetables.
  • In your favorite soup instead of potatoes.


1.5 cups of heavy whipping cream
3 whole Garlic Cloves, Minced
2 Tbsp (heaping) Dijon Mustard
2Tbsp (heaping) Grainy Mustard
1 Tbsp of unsalted butter
2 sprigs of fresh thyme, remove the leaves
Salt And Pepper, to taste

Add the butter and garlic to a heavy bottomed pan and sauté it for a minute on a low medium heat, stirring with a whisk to make sure it won’t burn. Next, put in the mustards and stir to combine, pour in the cream and stir on low-medium heat. Adding more cream if the sauce seems too thick. Add salt and pepper. Taste the sauce and adjust whatever you think it needs. Cook this for about 5-10 minutes until sauce has thickened.
Chanterelles : I melted 1 tbsp of unsalted butter on a medium high heat, added roughly chopped chanterelles and a few sprigs of fresh thyme and a pinch or two of sea salt. Sauté and mix until cooked through for about 5 minutes.
Brussels sprouts : Cut the brussels sprouts into quarters after cutting off the ends. Sauté them on medium high heat with a few tbsp’s of olive oil and a few pinches of sea salt.Mix while the sprouts are cooking until tender.
Grilled Broccolini : Toss the broccolini with good olive oil and truffle salt (use sea salt if you don’t have truffle salt). Heat your grill to medium high heat. Place the Broccolini on the grill once it’s heated and cover the lid. Check these in a few minutes to make sure they are not burning. If the ends start browning, flip them and grill on the other side. You are looking for a slightly charred look. Once done, taste for salt, if you need to add more then add a light sprinkle, depending on your salt preference.
For the gnocchi : Bring a large saucepan of salted water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain. Gently toss with 2 Tbsp of unsalted butter.

Toss in the cooked brussels sprouts and mushrooms with the cooked gnocchi. Place the finished gnocchi in a bowl or if you’re like me, add it to little Lodge Cast Iron skillets for a rustic look, add the grilled broccolini and drizzle with the creamy mustard sauce. Enjoy the creamy goodness, add some parmesan cheese if you would like a little extra cheesiness.


Enjoy and Bon Appetité!

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caramelized pear upside down cake


pear upside down cake
My kids didn’t have school today, so my daughter and I spend the morning doing some baking together. I bought some pears the other day and have been wanting to bake something. There is something so soothing about spending time in the kitchen for me, especially when my daughter comes to help me out. So we put together this super simple cake. It’s a perfect fall time recipe to intrigue your sweet tooth.

pear upside down cake ingredients

















We turned on the music in the kitchen like I always do and Franchesca and I started measuring out the ingredients we needed for this lovely fall flavored cake. We filled the vessels with all the lovely items from the pantry and the fridge. I always think when you are planning on baking that it’s best to take out the eggs and let them get to room temperature, along with your butter. Ok here’s what you will need to make this recipe.

5 hard pears, cored and chopped
1/2 cup of brown sugar, packed
2 tbsp butter
1 tbsp vanilla extract
1 tsp sea salt

1 cup sugar
6 tsbp softened butter
4 eggs
1 tsp baking powder

1/2 tsp baking soda
1 3/4 sifted flour
1 cup whole milk sour cream

1. Preheat oven to 350F.
2. Melt 2 tbsp of butter in a medium sauce pan on medium high heat. Add brown sugar, salt and vanilla, mix together with a wooden spoon. Add the pears and mix well until combined with the sugar and vanilla. Cook for about 10 minutes, or until browned, soft and bubbly. Remove from heat.
3. In a standing mixer, cream the softened butter and sugar until smooth and combined.
4. Add the eggs one at a time until combined together with the butter mixture.
5. Then the sour cream.
6. Lastly add the dry ingredients 1/2 cup at a time and wait until smooth.
7. Add a piece of parchment paper to your cake pan, so the pears don’t stick to the bottom, I left some hanging on the sides so it would be easier to take the cake out.
8. Place the cooked pears on the bottom of the cake pan on the parchment paper and then pour the mixture on top.
9. Bake for 30-40 minutes or until a toothpick comes out clean.
10. Let the cake cool on a cooling rack for 10 minutes, slice and enjoy with a cup of tea, coffee or milk.
11. I also added a drizzle of some leftover yogurt and quince jam sauce, but that;s optional. If you want to add some to yours check out the recipe I posted for it here.

Enjoy and Bon Appetité!


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Cheese, Quince Jam & Raisin Blinchiki


Ever since my sister and I were little I remember my mom making her delicious recipe for blinchiki or how some people like to call them crêpes or blintz. The sweet aroma that fills the air when she carefully stands at the stove and makes one after another… which sometimes doesn’t even make the plate that she puts it on since my sister or I would take it and eat it right there and there with nothing on it. So in honor or my mom’s birthday today I want to share her recipe for these delicious blini, but with my own twist.

My kids were so excited to wake up to the smell of these and get to enjoy them together while we called and sang my mom the birthday song and wished her well wishes. I just have to share something about this beautiful woman that I get to call mom. She is the most loving, caring, funny, gorgeous, she loves to tell me  jokes, she love sharing recipes with me, telling me about my childhood if I can’t remember something. She is God loving and selfless. She will go above and beyond to make people around her happy and wont complain about it. So I am so blessed to have such an amazing mom. Isn’t she lovely?
mom and dad
Ok back to the blinchiki. These are simple to make once you get the hang of them, you can check out You Tube videos on how to cook them if you want to have a visual idea of how to swirl the pan around properly. You will need a crepe pan, which I think works best for these, a sharp edge spatula for flipping them, a piece of wax paper to cover the plate you will put the blinchiki on, a blender to combine all the ingredients together and patience.Blinchiki with Cheese and raisins

½ cup lukewarm water
1 cup milk
5 large eggs
1 cup all-purpose flour
4 Tbsp unsalted butter, melted. Plus more to sauté the pan a few times.
2 Tbsp sugar
Pinch of Salt
1 tsp vanilla extract

8 oz package cream cheese, at room temperature
16 oz small curd cottage cheese, strained in a cheese cloth or strainer
1/3 quince jam, or jam of your choice (less depending how sweet you want your filling, starting with a few tbsp and add to your liking)
¾ cup golden raisins
1 cup of hot water for the raisins

1. Place all of the ingredients for the blinchiki (in the order that they are listed) in a blender and blend until well combined.
2. Melt a small amount of butter in non-stick skillets over medium heat. Pour a little less than 1/4 cups of batter into the skillet.  I use a 1/4 cup measuring cup to make them even. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter as you go.
3. Once the bottom is golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a plate and cover it with wax paper to prevent drying out the blinchiki.

Repeat with all of the batter, using a small amount of butter every other time. Stack the hot crepes on top of each other on a plate and cover with wax paper. Don’t worry, the first crepe in the pan never turns out nice! Keep it up and you will go through it in no time.

1/4 cup of Greek yogurt, I love Zoi plain yogurt (or your choice of plain yogurt)
1 tbsp quince jam or your favorite jam that you have at home

Mix the two ingredients together with a whisk until nice and creamy and combined.

1. Add a cup of hot water into a bowl and add your raisins in to make them nice and plump.
2. In a colander, rinse the cottage cheese with cold water and DRAIN WELL. A cheese cloth also works well.
3. Mash the cream cheese and cottage cheese with a spoon until well combined and creamy. Then add your jam and combine well. Cottage cheese will still be a little lumpy, that’s ok.
4.  Using a spatula or a spoon, spread 2 generous Tablespoons of cheese filling on each crepe.
5. Fold the the two sides of the crepe to meet in the middle then roll the crepe into a log from the top or bottom.
6. When you’re done with all of the crepes, heat a pan and add 1/4 stick of butter and melt it on medium heat.
7. Add your crepes and heat for a few minutes on each side to get a nice crispy crust.
8. Drizzle with the yogurt/jam sauce and you are ready to dig in.

Enjoy and Bon Appetité!

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Steak is what’s for dinner. One of my favorite methods of cooking steak lately. Baked low and slow, let it rest and then sear on both sides. If you know how to use an oven, heat up a skillet or a grill… you can make this amazing steak dinner with sides of your choice. I’ve been making steak like this for a while and decided it’s time to share my tips and tricks on making the juiciest and easy fool proof steak. I like to buy Rib eye steak for this, with or without the bone works. Make this for your next dinner party for your guests or for your family to enjoy.

ingredients_steak_shotYIELDS: 4-8 servings, depending on how hungry your guests are and how many pieces of steak you buy. 2 servings per 1 piece of ribeye.
cooking time: 1 hour 10 minutes for the steak

1-4 pieces of bone in or boneless rib eye steak
a few sprigs of thyme per steak
sea salt, generous amount
pepper (optional) as much as you like
cookie sheet
cooling rack or any kind of grated rack you can put in the oven works

1. Preheat oven to 275°F. Season the steak with salt, pepper (optional), smashed garlic and a few sprigs of thyme per steak. Lay the steak on a cooling rack that is on a cookie sheet. Place in the oven in the middle rack and let it cook for 45 minutes.
2. Take the steak out and let it rest for 15 minutes.
3. Heat a cast iron skillet or grill to high heat to get a nice sear on each side. Sear the steak for 2-5 minutes on each side, depending on how well you like your steak. I like to do it for 2 minutes on each side to render the fat a bit and get a nice sear.
4. When you are ready to serve, slice the steak at a diagonal on a cutting board into desired thickness or leave it uncut.

steak prepsteak grilled

The sear on this came out great. Once you have assembled your plate of sides you are ready to cut this bad boy and enjoy. let me know what you thought and how yours came out.

steak dinner final

lettuce prep
My favorite salad to serve with this is a GRILLED CESAR SALAD with homemade croutons and dressing. It’s super easy to make and the smoky grilling part makes the salad that much better. I hope you enjoy and give this a try.

For the croutons, while you have your grill on. Slice any nice crusty bread, like a baguette, into finger width slices, spray or toss in some olive oil. When the grill is hot enough, grill each side creating a criss cross design. Let them cool down and cut them into either squares or in half. Then you are ready to add them on top of the salad and drizzle the dressing on top and shave some fresh Parmigiano Reggiano cheese to add more goodness.

lettuce grilled

romane lettuce, cut in half (1/2 per person)
olive oil for spraying on lettuce
pinch of sea salt per 1/2 of lettuce

1. Preheat your grill to medium high heat
2. Spray olive oil lightly on the cut pieces of lettuce.
3. Grill the cut part of the lettuce until nice grill marks form. Flip half way to create cross lines.
4. Let the lettuce rest and cool down before applying the dressing.

1 pasteurized egg, at room temperature
1 cup olive oil, mild or extra virgin, your choice, at room temperature
1/4 cup grated Parmigiano Reggiano cheese
1 clove garlic, smashed (add 1 more clove if you love garlic like me)
4 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/2 tsp salt
1 1/2 tsp anchovy paste (optional if you’re not an anchovy fan)

1. Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature.
2. Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon.
3. Keep refrigerated and eat within a few weeks. You will never want to buy store bought Cesar dressing after trying this one, I promise.

Thank you for checking out my recipe. Subscribe to receive more tasty ideas and come back again. Give me a shoutout and let me know if you tried to cook your steak and salad this way. Bon Apetite.

cesar done

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Join us for a Russian Underground Dinner Experience in our backyard. My mom and I will be sharing some of our favorite Russian/Ukrainian dishes with you.

Starters and drink included in your admission ticket :
Pirozki (fried dough filled with meat and potatoes)
Cheese spread with paprika and scallion served with lavash
Blini with sour cream, smoked salmon and red caviar
A glass of (alcoholic beverage) Wine, Russian beer or
(non-alcoholic beverage) Kvas or Kompot
*** These will be served family style and you will be able to enjoy each dish.

All other dishes will be served as small plates that can be shared with another person or on your own. These dishes will be a la carte and will range in price from $3-7 per plate. You will be able to choose your dishes before you arrive to the dinner.

Salad Options :
Herring under a fur coat – herring, potatoes, onions, carrots, beets, mayo, eggs
Olivie Salad – potato, carrot, peas, eggs, pickles and smoked kielbasa with mayo
Fresh green cabbage and cucumber salad

Main Course Options :
Pelmeni with chicken tossed in buttered broth with garlic and vinegar, garnished with dill
Shashlik – filet mignon (shish kabobs) with baby potatoes and grilled green onions
Pilof – Rice, garbanzo beans, carrots, onions served with homemade pickled items

Dessert Options:
Oreshki – Dough filled with caramel and walnuts
Trubochki – Puff Pasty shaped like a cone and filled with cream
Markiz cake made with dough, cream, walnuts, meringue, poppy seeds

DRINKS WILL BE AVAILABLE FOR PURCHASE – Wine and Russian beer options for alcohol. Non-alcoholic options will be Kvas and Kompot.

Tickets can be purchased by clicking link below:
Eventbrite - Russian Underground Dinner Series




lenasktichnblog_culinary workshop_flyer

So excited to announce my first Food workshop I am putting together for those of you who want to know how I go about cooking, plating, styling my food and props around my food and finally how I photograph everything with my Iphone 6.

Here is the info for the event that is being help on June 27th from 10-2 pm. Price is $85 per person. There is a limited space for 15 people.

This workshop will feature :
• cooking class
• food plating techniques
• tasting
• food styling
• prop placement with your food
• food photography

I am excited to share some tips and tricks in the kitchen, walk you through my process in styling and shooting your ingredients and final plating. You’ll learn the basics of food styling and composition, practice hands on styling and shooting, choosing the best angles and selecting props for the perfect shot. You’ll watch and listen as I work a shoot from start to finish and then style your own photoshoot with my guidance on food styling techniques and prop placement. We will emphasize on simple, local and seasonal ingredients for the shoot. There will be a few different stations for you to set up a styled shoot as well.

Bring your Iphone since that’s what I will be using (or if you want to shoot with a DSLR camera you can shoot with that too) and we’ll get shooting together! The workshop will end with seasonal brunch items to feast on made by me including mimosas and wine.

I am looking forward to sharing this experience with all of you. Space is limited so purchase your tickets here to save a spot.

There will be some amazing gift bags for each attendant filled with great items costing close to $50 each, provided by local companies. Some of the sponsors include PassionFruitAds, Red Ridge Farms, Oregon Olive Mill, Krugers Farms, Jacobsen Salt, Quinn Candy, Woodblock Chocolate, Raft SyrupsNew Deal DistilleryTree Top, HeirloomLA Magazine and Field Notes.

Photography by Colleen Amelia Photogrpahy

sponsorship opportunity if you would like your business to contribute to our event we are looking for items to fill our guest bags with- physical product, discount codes, samples, etc.  or an item for a giveaway I will be hosting here on the blog when the event is over.  please email me for details- and if you are local and would like to sponsor the event plus attend, there is a 25% off discount code that I have for you- just get in touch!

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Strawberry Apricot Rhubarb Cobbler


strawberry.apricot.rhubarb cobbler_finalI’m loving these little dessert in a mason jar that I made last night for our after dinner dessert. I love being inspired by spring and all of the abundant produce we are having now at the markets. I stopped by on my way home to one of my favorite fresh markets called Krugers Farm to pick up some produce and got inspired by these beautiful berries and fruits that are available locally now. I’ve never tasted red apricots before until last night… they are sweet and tangy at the same time, which I thought would go so perfect with local strawberries and rhubarb for a cobbler. This recipe is so simple and I thought I would share it, if you wanted to make some for your next party or to enjoy at home.

strawberry.apricot.rhubarb cobbler_ingredientsNote : You can make these as individual jars or in one dish, up to you… I love individual desserts personally.
strawberry.apricot.rhubarb cobbler_2
strawberry.apricot.rhubarb cobbler_1strawberry.apricot.rhubarb cobbler_platedyield: 8 servings using these 8 oz wide mouth KERR mason jars, or one baking dish
cooking time: 30-35 minutes

  • 6 stems of rhubarb, rinsed and thinly sliced
  • 1 container of ripe strawberries, rinsed, hulled, and quartered or chopped
  • 4-5 small apricots cut into slices
  • 1/2 cup sugar
  • 1 Tbsp lemon juice
  • 4 Tbsp flour
  • zest of one lemon
Cobbler topping:
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • Turbinado sugar, for sprinkling
  • Talenti Tahitian Vanilla Bean Gelato
  • Passion Fruit Vinegar to drizzle on top
Directions :

1.  Preheat the oven to 350 degrees F. In a medium bowl, mix the rhubarb, apricots and the strawberries with the sugar, corn starch, and lemon zest. Let sit for 30 minutes to bring out the juices.

2. In a separate medium bowl, whisk together 2 tablespoons of sugar, flour, baking powder, and salt. Cut the butter in with a pastry blender or your hands. Combine until the mixture resembles coarse crumbs. Add in the milk, egg, and vanilla, stir until just moistened. Don’t overmix.

3. Pour strawberries, rhubarb and apricots into individual mason jars, ramekins or a baking dish.  Drop the cobbler batter on top of the fruit. Sprinkle turbinado sugar over the cobbler topping. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. If desired, serve with whipped cream or vanilla ice cream and a drizzle of the Passion Fruit Vinegar if you have some. I also added a sprinkle of thyme flowers for added color and a bit of flavor.

I hope you give this recipe a try. Bon Appétit. Leave a comment and let me know how you liked it.


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