Best strawberry breakfast

When I was growing up in New Jersey, we had a strawberry patch in the back yard. When the fruit was ripe in early summer, my mother would send us out with little bowls to harvest some berries for our breakfast. In those days, families got their dairy delivered by a milkman who would leave whatever was ordered in an insulated aluminum box on the side porch of the house. Our milk bottles had whole cream on top, which my Mom would lift out with a sort of rubber disk. When I told Gavin how to do something similar for his breakfast today, he said "Why didn't you show me this before?" I'm glad I did today.

Clean and slice fresh strawberries in a small bowl. Sprinkle one teaspoon of sugar on top. Drizzle 2-3 Tablespoons heavy cream or half-and-half over the sugar.

That's all there is to it. "Fantastic!"

Mexican style casserole

Sauté a large onion, chopped, with a pound of mushrooms (button or Portobello or a mix), sliced, and a Tablespoon of garlic, chopped. Add 2 cups of corn kernels (fresh, canned or frozen).

In an oven safe casserole dish (mine was 9x13x2"), layer (from bottom to top):

• 15 oz. can diced tomatoes
• corn tortillas cut or torn into strips, to cover the tomatoes
• Half the cooked vegetable mixture
• Shredded Mozzarella cheese
• Tortilla chips
• Cooked pinto beans
• Sprinkle on a teaspoon or 2 of Penzey's Fajita Seasoning 
• Another 15 oz. can diced tomatoes
• Half a can of chipotle peppers in Adobo sauce, sliced into strips
• The remaining vegetable mix
• Shredded Mozzarella cheese

Bake at 350° F. until cooked through and the cheese is just beginning to brown, 30-45 minutes. 

Broccoli Cheddar Stir Fry

• 2 heads of broccoli
• 6-8 scallions
• 1-2 cups cooked brown rice
• 1 teaspoon of Penzey's Forward spice blend, or other spices you like
• 2 Tablespoons oil
• 1 cup shredded Cheddar cheese

Cut the stems off 2 heads of broccoli. Trim the end of the stem that was cut and discard, but then coarsely slice/chop the remaining stems. Chop the florets, and hold separately from the stems.

Cut 6-8 scallions into small pieces. (I find kitchen scissors the best tool for this.) If there are thick bases of the scallions, chop them separately and add to the broccoli stems.

Put a wok on high heat with about 2 Tablespoons of canola (or other cooking) oil. When the oil is quite hot, add the broccoli stems and scallions. Stir fry until the stems are showing slightly brown spots.

Add the broccoli florets, the rest of the scallions, and the rice. Sprinkle on 1 teaspoon of Penzey's Forward spice blend. Stir fry until the broccoli is tender.

Lower the heat to medium. Add about a cup of shredded sharp Cheddar cheese (the amount is up to you). Cook until the cheese is melted, stir through, and serve immediately.

Carrot Hummus

This is a nice variation, very different from the Fresh Ginger Hummus I make for May Gallery openings. A wonderful local restaurant, Big Sky Café, makes a carrot hummus, so they inspired me to come up with this.

(Vegan)

•  1 cup dried chickpeas, soaked overnight and cooked tender
• 6 roasted carrots
• 1 Tablespoon canola oil (to roast the carrots)
• ½ cup tahini paste
• 1 teaspoon chopped garlic
• 1 teaspoon cumin seeds, ground
• 1 teaspoon coriander seeds, ground
• 1 teaspoon salt
•  ½ cup extra virgin olive oil
• 1 cup lemon juice

While the chickpeas are cooking, peel the carrots and cut into 2-3" pieces. Put the carrots on a baking sheet, and toss with the canola oil. Bake at 350° F until roasted, about 45 minutes, turning every so often to keep the roasting even. (Remove any very thin pieces of carrot along the way as necessary, so they do not burn.)

Combine the chickpeas, roasted carrots, garlic, and spices in a food processor. Add the tahini and olive oil. Blend for about 10-15 seconds at a time, adding the lemon juice as you do, until smooth. (NB: The amounts of olive oil and lemon juice are approximate, and to taste.)

When the hummus seems to be the right texture, I usually add a bit more lemon juice at the end, as it will thicken more as it sits.

Refrigerate. Serve with pieces of fresh vegetables (e.g., broccoli, cauliflower, baby carrots, green beans) and/or wedges of pita bread.