Strawberry Rhubarb Shortbread Bars

Strawberry Rhubarb Shortbread Bars

PREHEAT OVEN TO 350*F
PREP TIME: 30 MINUTES
TOTAL TIME: 3 HOURS, 30 MINUTES
YIELD 16 BARS

Recipe courtesy of Country Living

Recipe courtesy of Country Living

INGREDIENTS

  • 1 1/2 cup sliced fresh or frozen rhubarb
  • 1 cup sliced Alabama-grown strawberries, plus more for garnish
  • 1/2 cup plus 1/3 cup granulated sugar, divided
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon Kosher salt
  • 1 cup plus 3 tablespoons all-purpose flour, spooned and leveled, divided
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 2 large farm eggs, plus 2 large egg yolks
  • 1 tablespoon fresh lemon zest
  • 5 drops red food coloring, optional

DIRECTIONS

  • Preheat oven to 350*F. Line a 9-inch square baking pan with parchment paper.
  • Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.
  • Meanwhile, pulse confectioners' sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack.
  • Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust.
  • Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares.
  • Garnish with sliced strawberries and enjoy!

Strawberry Salad with Warm Goat Cheese Croutons

Strawberry Salad with Warm Goat Cheese Croutons

PREP TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
SERVINGS: 6

Recipe courtesy of My Recipes

Recipe courtesy of My Recipes

INGREDIENTS

  • 2 (4 oz.) Alabama goat cheese logs
  • 1/3 cup all-purpose flour
  • 1 large farm egg
  • 2 tablespoons whole milk
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 5 ounces mixed fresh baby greens
  • 1 1/2 cups sliced fresh Alabama strawberries
  • 1 fresh cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices
  • 1/4 red onion, thinly slices
  • Strawberr-Poppy Seed Vinaigrette
  • Dill sprigs to garnish

DIRECTIONS

  • Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.
  • Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.
  • Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.
  • To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons.
  • Drizzle with vinaigrette, and garnish with dill sprigs and enjoy!