The day I discovered this cool device....

~

....was a happy day indeed.

Last year on Thanksgiving Day I prepared mashed potatoes for a hundred people. Wanting my starch to be served fresh and hot for such a multitude, I bought a potato ricer in anticipation of the endeavor, thinking I would alternate using it with the KitchenAid, or maybe utilize both at the same time (ha! Try that at your own risk!). What I didn't realize, was how wonderfully easy it was to mash with this little contraption. It whipped up my potatoes faster, smoother and with less mess than the mixer. After the first five pounds of potatoes I stopped using the mixer entirely.

I'm totally hooked. It's fun, and I love that it looks like a huge garlic press! I'm not sure yet how many people I'll be preparing for this year, but should I be required to serve potatoes.....I've got my weapon. Bring 'em on!

(photograph courtesy williams-sonoma.com)

The Best of Fall: A Feast to Remember

~

Fall is a perfect season for spending more time in the kitchen. As summer heat wanes we begin to bring cooking back into the home rather than outside on the grill. Our meals become richly flavored, robust and cozy after the light, fresh fare we seem to enjoy during the warmer months. The first cool, crisp day - a harbinger of autumn - inspires thoughts of deeply flavorful stews, pot roasts and pumpkin pies, and we long to fill our kitchens with the aromas of harvest time.

Here in The Virtual Kitchen I wanted to gather you, friends and family, around the table for an autumn feast. This is our table, and it is as graced by God and our Faith as it is by the beautiful people surrounding it. So welcome, sit down with us. Savor the fall tapestry of food woven by the devoted hands of wives, mothers, friends....and taste and see the goodness of the Lord.


Soups and Salads

Vicki at Deo Gratias brings us her yummy New England Clam Chowder, which she serves up for World Series gatherings at her home. She lends a very helpful tip for seafood preparation you don't want to miss!

Did you know the beautiful Heather at These Thy Gifts is a former personal chef? You will not be the least bit surprised when you taste her favorite recipes. Her Butternut Squash Soup with Ginger and Lime is a perfect accompaniment to her Roasted Butternut Squash, Arugula and Goat Cheese Salad, and they are just as beautiful as they taste!

Our sweet Meredith shares goodness abundantly with her readers, and her food blog - Sweetness in the Kitchen - is no different. I placed her Golden Stew of Pumpkin, Cabbage, Turmeric and Riso and Chicken Barley Soup here under "Soups and Salads", but both recipes make hearty main courses, perfect for fall. Be sure to check out the ingredients in the Golden Stew (I love that name!) - sherry, chives and tarragon among others. Mmmm!


Main Course

Heather brings two entrees to our table, and both perfectly set the tone of autumn and it's warm, sweet flavors. Her Cider Braised Pork Shoulder with Caramelized Onions and Mustard Maple Ham Steaks with Cider-Madeira Sauce fill the house with fall aroma.

Mary Ellen at Tales From the Bonny Blue House brings not only her lovely smile and gentle demeanor, but she serves us a scrumptious Crock Pot Beef Stew - simple and delicious!

I love the main course Elizabeth brought over from her food blog, Kitchen Comforts. Her Cranberry Chicken is beautiful. Hmmm....simplicity, deliciousness and beauty all in one? It is just like Elizabeth to be so balanced in the goods of this life!

A good friend of your hosts here and mother of this scrumptiously adorable baby brings us two entrees I know you will love. This woman cooks and bakes like no one, and she does it in a spirit of true hospitality. Thank you, Erika!

Curried Beef Stuffed Squash

3 medium acorn squash (about 1 pound each), halved and seeded
1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon beef bouillon granules
1/2 cup hot water
1/2 cup cooked rice
2 tablespoons chopped fresh parsley
1 tablespoon orange juice concentrate
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon salt

Invert squash in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 for 35-45 minutes or until almost tender. Meanwhile, in a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain. Dussikve bouillon in water; add to skillet. Stir in remaining ingredients; mix well. Turn squash cut side up in pan and fill with meat mixture. Fill pan with hot water to a depth of 1/4 in.; cover loosely with foil. Bake at 350 for 20-30 minutes or until heated through. Yield: 6 servings

Savory Meat Pie

2 medium potatoes, peeled and quartered
1 pound ground beef
3/4 cup sliced green onions
1 large carrot, finely chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
Pinch ground cinnamon
1/4 cup minced fresh parsley
1/4 cup chili sauce
Pastry for double crust pie (9 inches)
1 tablespoon Dijon mustard
1 tablespoon milk

In a saucepan, cook potatoes in boiling water until tender; mash and set aside. Meanwhile, in a skillet, brown the beef; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in potatoes, parsley and chili sauce; remove from the heat. Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. Brush with milk. Bake at 450 for 10 minutes. Reduce heat to 350; bake 25 mintues longer or until golden brown. Yield: 6 servings.

Side Dishes

Heather's contribution, Gingered Mashed Sweet Potatoes, is one I am looking forward to making this week, and I know my girls will love it too. Yum!

My friend Jen and fellow Catholic, homeschooling mama sent me a link to Roasted Winter Vegetables from the Food Network. She says it is so delicious she will eat the leftovers for breakfast, and, judging from the recipe, I believe her! Thank you, Jen.

The ever kind and generous Barbara brings us not one, but three side dishes to complement our meal. From her food blog, Bless Us O Lord, she shares a Sweet Potato Souffle, Green Beans with Shallots and Peppers and a mouthwatering Cranberry Relish. Be sure to peruse the plethora of good and beautiful foods while you're there!

Jill at Kindred Spirits, who recently had a new baby (Welcome, Henry!) finds time to cook with a newborn in the house! Today she serves a simple, but delicious Wild Rice with Fruits and Nuts, along with a beautiful Red Applesauce our children will surely enjoy just as much as we will. Thank you, Jill!

If you've tried any of Waltzing Matilda's concoctions before, you know you will love her Spicy Sweet Potato Muffins. Matilda, they look deeelicious!

Dessert

Did you notice the Mile High Strawberry Dessert on the table? I doubt any of us will be able to turn it down. Thank you, Vicki from Deo Gratias, for another yummy contribution!

I have no doubt that Cheryl's Pumpkin Muffins are just as delicious as they look and sound. Cheryl devotes herself to everything she does, whether it is tending to her family, smocking, embroidery, cooking, baking....well, you get the picture! Thank you so much, Cheryl.

Margaret's A-Apple Pie is a true recipe of love, requiring no "recipe" at all, just love. Can you think of a better ingredient than that? She also shares her all-time favorite Crunchy Caramel Apple Pie recipe, which happens also to be a favorite of Emeril Lagasse. Warm caramel and apples together...need I say more?

Mary Ellen brought a delicious dessert to complement her stew above. Favorite Gingerbread is sure to please even the finickiest eaters in the house. Wonderful!

Erika also contributes a dessert to go with her entrees above. I made these cookies with Gianna last weekend, and they were delicious!

Pumpkin Chocolate Chip Cookies

1/2 cup butter or margarine
1 1/2 cup sugar
1 egg
1 cup cooked or canned pumpkin
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup diced, roasted almonds
1 cup chocolate chips

Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add almonds and chocolate chips; mix thoroughly. Drop by teaspoonfuls onto well-greased cookie sheets. Bake at 350 for 15 minutes or until lightly browned. Remove from cookie sheets while still warm; cool on racks. Yield 5-6 dozen.

One of our favorite homeschool bloggers, Maureen at Trinity Prep School gives us this delightful Taffy Apple Salad. Don't be fooled by the suggestion of "salad" in this recipe! :)

Last, but most certainly not least, the lovely Kimberlee at Pondered in My Heart finishes off our feast with her warm and autumnal Rice Pudding and cozy Pumpkin Spice Cake. Kimberlee, these sound as divine as the beautiful rosaries you make!


Thank you to everyone who contributed to our fall feast or stopped by for a visit! It was splendid. The food was delicious. The company, wonderful. I'm full. I'm tired. Though I'd happily do it for you, I am thanking heaven I don't have to clean up! :)

Blueberry Bash

Mr Beauregard: I can't have a blueberry as a daughter.
--from Charlie and the Chocolate Factory

It's true-- blueberries would make terrible daughters, but they are wonderful snacks. We learn more and more about the health benefits of blueberries all the time, and these tasty little berries can be enjoyed with every meal of the day. Let's start with breakfast, shall we?

Barbara Stein of Praying For Grace offer this yummy looking recipe for Blueberry French Toast at her cooking blog, Bless Us O Lord.

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E. Caughron sends along this wondeful recipe for Blue berry Glaze she says work equally well on pancakes or cheesecake.

Blueberry Glaze:

1/2 c. sugar
2T cornstarch
1/2c. water
1T lemonjuice
2 c blueberries, fresh or frozen
1/4 t salt

mix sugar, cornstarch and salt in bottom of saucepan. Slowly stir in
water and lemon juice. Add blueberries. Bring to boil over medium
heat and boil 2 minutes or until desired thickness. Sam likes it
when the blueberries have "popped" and are not individual berries in
the sauce.

Barb, sfo has two recipes to share. First her Blueberry Coffee Cake and also a recipe for Blueberry Muffins. These are great simple recipes.

Hallie offers us this delectable entry. Wow! I love lemon with blueberry.

Lemon Dipped Blueberry Muffins:

1 cup fresh blueberries

2 tablespoons sugar

2 teaspoons grated lemon zest

1 3/4 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg, beaten

Topping

2 tablespoons butter, melted

1/4 teaspoon lemon juice

6 tablespoons sugar

For the muffins, toss the blueberries with 2 tablespoons sugar and lemon zest in a bowl. Combine the flour, 1/2 cup sugar, baking powder and salt in a bowl and mix well. Make a well in the center of the flour mixture.

Whisk the milk, oil, and egg in a bowl until blended. Add to the well, stirring just until moistened. Fold in the blueberry mixture. Fill paper-lined or greased muffin cups 2/3 full. Bake at 400 degrees for 20 minutes or until golden brown.

For the topping, combine the butter and lemon juice in a bowl and mix well. Dip the tops of the warm muffins in the butter mixture and then in the sugar.

Makes 1 dozen muffins.

This tempting recipe and the above picture are from Cheryl of Time Really Does Fly...

This sweet little dish is just perfect for breakfast or afternoon snack. I use frozen blueberries because I like them cold, but fresh would be wonderful also.

In a bottom of a small bowl I put some yogurt – usually low-fat plain (I love Brown Cow Farm vanilla!), then on top the yogurt I sprinkle a nice serving of Cascadian Farm Honey and Oat granola (pretty much any granola would work), next some chopped nuts – pecans, walnuts, even cashews (whatever is in the fridge at the time) and finally the delicious blueberries top it all! The different tastes and textures are wonderful!

This recipe for Blueberry Streusel comes from Renee Moore...

Blueberry Streusel:

Streusel Topping
1/2 cup unbleached all-purpose flour (2 1/2 ounces)
1/2 cup light brown sugar (3 1/2 ounces)
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 pinch table salt
4 tablespoons unsalted butter, cut into 8 pieces, softened but still cool (1/2 stick)

Cake
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 1/2 teaspoons baking powder
10 tablespoons unsalted butter, softened but still cool (1 1/4 stick)
2/3 cup granulated sugar (about 4 3/4 ounces)
1/2 teaspoon table salt
1/2 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
2 large eggs, room temperature
4 cups fresh blueberries, picked over (about 20 ounces)

For the streusel:
n standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

For the cake:.

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan*(I used a shallow rectangle white dish and it cut neat squares) with 2-inch sides with nonstick cooking spray. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl.
Beat in vanilla until combined, about 30 seconds.

With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick.Using rubber spatula, gently fold in blueberries until evenly distributed. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Sprinkle streusel evenly over batter.

Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes.

Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

Renee is fighting cancer and she passes this savory recipe on, given to her by a doctor who recommends eating blueberries to fight cancer.

Chicken Pasta Salad with Blueberries

Dressing
1 cup red wine vinegar dressing
Salad
3 cups spiral pasta
2 cups (about 1 pound) cooked chicken, cubed
1 cup sliced celery
1 cup fresh blueberries
1 cup pea pods, trimmed, cut-in-half
1/2 cup finely chopped red pepper
1/4 cup chopped parsley
1/4 cup chopped red onion
1/4 cup red wine vinegar dressing
2-3 tablespoons chopped fresh basil
salt and pepper to taste
1/2 cup freshly grated Parmesan cheese
Cook pasta according to directions on package. About 1 minute before it is cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining salad ingredients, except Parmesan cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several hours or overnight to blend flavors. Before serving, toss with remaining dressing and Parmesan cheese.
Yield: 12 (1 cup) servings

Matilda takes the cake...Ooops I mean doesn't make a cake for her husband's birthday. She's going to try inventing a No Bake Blueberry Creme Pie. I hope she posts a follow up on this one to tell us if it works.

Another wonderful pie comes our way from Family Food For Feast and Feria, JenniferGM says this pie is comfort food for her family: Blueberry Meringue Pie. Yum.

Muffins, muffins, muffins...

Everybody loves blueberry muffins. Here are a few favorite recipes...

Jill from Kindred Spirits shares her recipe for Blueberry Orange Muffins. Those look terrific, Jill!

Sherry turns our attention to these delicious looking muffins.

And (drumroll please) I am very pleased to announce the birth of a new cooking blog. Mixing Bowls and Measuring Spoons is the collaborative effort of Michele, Robin and Celeste. Go see the recipe for Blueberry Muffins and look around a bit, too.

Meredith, from Sweetness and Light has a "recipe" for summer fun with blueberries here.

And last, but not least, Margaret slides into home plate at midnight as I am putting this together with a last minute entry at Come For Coffee, A Blueberry Coffee Cake. I'm glad you made it on time for the Blueberry Bash, Margaret.

Thank you all, for visiting.

Blueberry Scones

2 Cups flour plus more for dusting.
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs. sugar
3 Tbs. butter, cold, cut into pieces
1 Cup heavy cream
1 Cup fresh (not frozen) blueberries

Preheat oven 400 degrees.

Sift together flour, baking powder, salt and sugar. Using forks, a pastry blender, or your fingertips, cut the butter into the flour mixture until it resembles cornmeal. Make a well in the center and pour in cream. Fold together just to incorporate. If the dough seems excessively dry add a tablespoon of milk just so the dough holds together. Do not overwork dough. Toss blueberries in a little flour to dust them and fold into the dough gently, taking care not to bruise them.

Press dough on a lightly floured surface into a rectangle that measures 12 inches by 3 inches and is 1 1/2 inches tall. Cut in half. Cut each half in half again. Cut these four squares of dough along the diagonal so that you end with 8 triangles.

Place on ungreased cookie sheet and bake for 15-20 minutes until brown.

Lemon glaze: This lemon glaze is very good on these scones. The scones pictured above are just brushed with an egg white wash and sprinkled with large sugar crystals.

1/2 Cup fresh lemon juice
2 Cups confectioners sugar
Zest of lemon
1 Tbs. butter

Mix lemon juice and confectioners sugar together in microwave safe bowl. Stir until sugar dissolves. Add zest and butter. Microwave 30 seconds on high. Whisk until smooth and drizzle over slightly cooled scones.

Enjoy.

Ratatouille

Text from Mastering the Art of French Cooking, Volume I, by Julia Child:

"Ratatouille perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast or broiled beef or lamb, pot-au-feu (boiled beef), or plain roast, broiled or sauteed chicken. Equally good hot or cold, it also makes a fine accompaniment to cold meats, or may be served as a cold hors d'oeuvre.

A really good ratatouille is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer. This recipe is the only one we know of that produces a ratatouille in which each vegetable retains its own shape and character. Happily a ratatouille may be cooked completely the day before it is to be served, and it seems to gain in flavor when reheated. "

For 6 to 8 people

1/2 pound eggplant
1/2 pound zucchini
1 teaspoon salt
4 tablespoons olive oil, more if needed
1/2 pound (about 1 1/2 cups) thinly sliced yellow onions
2 (about 1 cup) sliced green bell peppers
2 to 3 tablespoons more olive oil, if necessary
2 cloves mashed garlic
1 pound firm, ripe, red tomatoes, peeled, seeded and juiced (makes 1 1/2 cups pulp)
3 tablespoons minced parsley
Salt and pepper

Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long and 1 inch wide. Scrub the zucchini, slice off the two ends and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.

One layer at a time, saute the eggplant and then the zucchini in hot olive oil in an enameled skillet for about a minute on each side to brown very lightly. Remove to a side dish.

In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to taste.

Slice the tomato pulp into 3/8-inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Place a third of the tomato mixture in the bottom of a casserole dish and sprinkle over it 1 tablespoon of the parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.

Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.

Set aside uncovered. If not serving immediately, reheat slowly at serving time or serve cold.

Single Malt Whipped Cream

A delightful discovery. I had no bourbon in the kitchen, so I substituted my husband's scotch (shhh......).

1 cup heavy whipping cream

1+1/2 tablespoons single malt scotch

1-2 teaspoons sugar

1/4 teaspoon vanilla extract

~

Beat ingredients together in an electric mixer on high speed until the cream is softly whipped. Serve with your favorite peach pie, and enjoy!

~

Strawberry Festival

Doubtless God could have made a better berry; but doubtless God never did.

--William Butler

Strawberries take their name from the most commonly used mulch for the cultivated berry--straw. The wild strawberry, known throughout history and literature as the emblem of summer, can be found by following your nose in fields the sun favors. The juicy ripe sweetness of the strawberry is a perfect pairing with cream and is so loved by Americans that there is a National Strawberries and Cream day, May 21st. But don't worry that you've missed it because National Strawberry Sundae Day is just around the corner, July 7th.

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And what better way to celebrate Strawberry Sundae Day than with homemade strawberry ice cream? Barbara Stein shares this delicious recipe with us at her beautiful food blog, Bless Us O Lord.

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Johane is an exquisite cook and a chef by profession. She shares some fabulous recipes for Strawberry Coulis and Strawberry Rumpot at her blog where she shows herself to be a mom as well as a cook, The Home Gourmet.

Strawberry Rhubarb Crumble.
This yumilicious recipe comes to us from Monica Bernstein...

Filling:
1 cup white sugar
3 T flour
3 cups sliced strawberries
3 cups diced rhubarb
(If you have more berries than rhubarb, you can do 4 cups berries, 2 cups
rhubarb. In fact, I prefer it that way, myself!)

Preheat oven to 375.
In large bowl, mix sugar through rhubarb. Place in even layer in 9x13"
dish.

Crumble topping:
3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, melted
1 tsp vanilla extract

Combine flour, oats, brown sugar, cinnamon, and 1/2 tsp salt in small bown.
Add butter and vanilla; stir with fork until moist and crumbly.

Sprinkle oat mixture evenly over strawberry mixture.

Bake, uncovered, 45 minutes.

Yield: ~8 servings, depending on the size of the sweet tooth!

Mile High Dessert
from Jamie's grandmother

Crust:
1/2 cup butter
1/4 cup brown sugar
1 cup flour
mix together, press in 9x13 pan and bake 15 minutes at 350 degrees.

Cool. Crumble and use for bottom and top of dessert.

Filling:
10 oz pkg frozen strawberries (thawed)
2 egg whites
1/2 cup sugar
1 Tbsp lemon juice

Beat for 20 minutes (use a BIG bowl) fold in small cool whip.
place in 9x13 pan on top of crumble crust/top with some of the crumble and freeze overnight.

Lite Strawberry Pie
and another from Jamie. This one looks easy and light...

Container of cool whip
pkg dry sugar free strawberry jello
fresh or frozen strawberries
graham cracker pie crust.

Mix the cool whip with the dry jello, add the strawberries, place in crust, refrigerate!


Strawberry Topping:
This recipe for vanilla ice cream topping from Sarah looks simply divine!

1-2 lbs Quartered (or thick-sliced) strawberries (amount depends on how much you want to make)
1 bottle of late-harvest chardonnay (the bottles are usually smallish)
A little sugar

Simmer the strawberries in the chardonnay until the liquid has reduced to a somewhat syrupy consistency. If necessary, sweeten with sugar. Spoon over ice cream and serve IMMEDIATELY.

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Waltzing Matilda never lets us down. Here's a recipe your kids are sure to clamor for, Cappuccino Mouse. Wow that looks good. This is making me hungry.

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And Lorri of the Mac and Cheese Chronicles proves she can cook up more than Mac N Cheese-- she offers us the deliciously rich phrase "veritable cornucopia of strawberry goodness" as well as her mother's recipe for strawberry pie. Now that's smart comfort food.

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Minnesota Mom contributes with a terrific looking Strawberry Rhubarb Cobbler. Peruse her Come for Coffee cooking blog while you're there. It's well worth "staying for the cake." If you're not hungry yet, you will be.

Michelle Halpin of Party of Five directs us to this Two-Tier Strawberry Pie recipe at the great menu planning and recipe resource All Recipes.

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Elizabeth Foss shares this recipe for a berry pie (can be made with other berries) that her nine year old daughter made. Elizabeth says this recipe stands out because the berries are not cooked and therefore retain their crisp texture. Take a look around at Kitchen Comforts and don't miss the Fourth of July Cake--topped with strawberries too!

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Our old college dorm prefect, Nora N. emailed us too, to say that if you want the best Strawberry Shortcake, look no further than Betty Crocker. Thanks Nora!

* * *
Update:
Strawberries are not just for Dessert.
Enjoy These Savory Recipes

Melanie B. adds a link in our combox to her very appetizing blog, In the Kitchen with Bella. This recipe for Strawberry Soup looks like something we need to try.

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Also, our great friend Eika T. emailed us with this recipe for Strawberry Salsa

Strawberry Salsa

1 pint fresh strawberries, diced

4 plum tomatoes, seeded and diced

1 small red onion, diced

1 to 2 medium jalepeno peppers, minced

Juice of 1 lime

2 garlic cloves, minced

1 tablespoon olive or vegetable oil

In a bowl, combine strawberries, tomatoes, onion and peppers. Stir in lime juice, garlic and oil. Cover and chill for 2 hours. Serve with cooked poultry or pork or as a dip for tortilla chips. Yield 4 cups.

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And last, but not least, our very own Kristen has prepared a beautiful and summery spread below,
"Berry Tart and Strawberry Lemonade."

Please, pull up a chair and join us-- we're just about to serve!