Grandma's Strawberry Rhubarb Pie

by Valarie Enters



2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour
3 teaspoons sifted powdered sugar
1/2 cup shortening
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup ice cold water


2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries   (in larger pieces)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar

Crust Preparation:
Using pastry blenders, blend the flours, sugar, shortening, butter and salt.

Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough.

Toss the additional flour over the ball of dough and chill if possible.

Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla.

Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash.

Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar.

Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Let cool before serving.


Strawberry & Goat Cheese Bruschetta


A simple and absolutely delicious appetizer! This is an excellent showcase for a high­quality, extra­virgin olive oil, so use the best one you have on hand. Serves 4.


12 slices whole wheat baguette, lightly toasted
4 ounces fresh goat cheese
1 cup diced strawberries
1 tablespoon extra­virgin olive oil
2 teaspoons balsamic vinegar
1/4 cup sliced fresh basil leaves
Freshly ground black pepper



Spread the baguette slices with goat cheese and top with strawberries, pressing to help the strawberry pieces adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper.

Old-Fashioned Strawberry Shortcake

based off of



1 quart strawberries, sliced
1/3 cup white sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups milk
2 + 6 tablespoons butter, room temperature
1 cup whipped cream



Mix strawberries and 1/3 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.

Preheat oven to 350 degrees F. Grease an 8-inch round baking pan.

Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in 6 tablespoons butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes; cool in the pans for 10 minutes before removing shortcake.

Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

Eggplant Parmigiana

Recipe Provided by Market Customer: Susan Spalt

Eggplant preparation:
Peel eggplant unless it is very young and small. Slice and place slices on a plate lined
with a paper towel. Salt the eggplant and cover with another paper towel and another plate. When the eggplant is sliced place something a bit heavy on the top plate. Leave for about 15 minutes. This will get a lot of moisture out. Old timers refer to this as "getting the bitterness out."

Preheat the oven to 425 or so. grease cookie sheets with olive oil. Place eggplant slices in a single layer. brush with olive oil and bake about 7-8 minutes on a side or until tender and slightly browned.


Eggplant Parmigiana:
Pour a little homemade tomato sauce (see below) with cut up basil in the bottom of a casserole dish or pie plate.

Add a layer of eggplant, some fresh mozzerella, parmesan cheese and then more sauce and basil. Continue until you run out of eggplant. Finish with a thin layer of sauce, mozzerella and parmesan cheese. Bake until browned and bubbling. serve with capellini and more sauce and basil

Fresh Tomato Sauce:
Slice and quarter plum tomatoes. Romas, Enchantments, ox heart, hungarian hearts etc. Place in large baking dish. Bake at 350 or so until they boil down....about an hour or so. If you are impatient you can cook them at a higher temperature.

Put them through a food mill, for example a foley mill or mouli mill. If the sauce is too thin you can microwave it until it is the right consistency. Traditional fresh tomato sauce in Italy is made only with tomatoes and basil. In the North of Italy butter is sometimes added, in the South of Italy, Olive oil is added.

Eggplant Pie:
Place a layer of eggplant in a pie plate. Meanwhile, sauté garlic, onions in olive oil. Add sausage or sauté sausage separately to cut down on fat. Add a few tomatoes and perhaps a pepper or two. Add smoked farmers cheese or the cheese of your choice. Sprinkle with Parmesan and bake until hot and bubbling.

Crockpot Beef Stew with Sweet Potatoes

Recipe Provided by Market Customer: Kathy Buck

1 lb boneless chuck or stew beef cut in 1” pieces
½ tsp salt
¼ tsp pepper
1 tblsp olive oil
3 cups sweet potatoes cut in 1” cubes
2 garlic cloves finely minced
dash of ground allspice
1 bay leaf
1 cinnamon stick
1 large onion cut into chunks
1 can of tomatoes undrained
8 dried apricots cut in half


Trim any fat from meat sprinkle with salt and pepper. Heat olive oil in heavy skillet and brown beef on all sides turning with wooden spoon or tongs

Put beef and all the other ingredients except apricots in 4-5 qt slow cooker and cook on LOW for 8 hours or until beef is tender. Stir in apricots cover and cook for 20 minutes or until apricots soft. Discard bay leaf and cinnamon stick

Crispy Eggplant Sandwich

Recipe Provided by Hamilton Harper, Glasshalfull Restaurant

2 1/2 cups Japanese bread crumbs
1/4 cup of your favorite fresh herbs, finely chopped
1/2 cup grated parmesan
3 eggs, whisked
1 eggplant, sliced into 1/8" circles
4 garlic cloves
1 1/2 cup mayonnaise
bibb lettuce
tomato, sliced (optional)
sourdough bread
olive oil
salt & pepper


For the Crispy Eggplant:
Preheat oven to 450 degrees and coat a baking sheet with olive oil. Salt both sides of eggplant and layer between paper towels. Allow the moisture to draw out for about five minutes. In the meantime, blend bread crumbs, parmesan, 1 tsp salt, and 1 tsp pepper in a food processor until fine. Place in a large bowl and toss in half of the herbs. Pat excess moisture from eggplant s lices and dip in egg. Cover both sides with crumb mixture and lay out on baking sheet. Bake until crumbs turn golden brown, about 10 to 15 minutes.

For Garlic Spread:
Place garlic in a small skillet and submerge in olive oil. Bring to a boil, reduce
heat and simmer until soft, about 5 minutes. Remove cloves with slotted spoon and blend in food processor with mayo. Mix in remaining herbs by hand and season to taste with salt and pepper. The leftover olive oil is now infused with garlic and can be saved as a dipping sauce for bread.

To finish:
Toast sourdough and cover with garlic mayo. Layer up with eggplant, bibb lettuce, and fresh tomato, if available. The crispy eggplant may also be enjoyed for dinner atop pasta and marinara.

Cool as a Cucumber

Recipe provided by: Market Customer, Susan Reda

4 (5 ½” – 6 ½“) cucumbers, thinly sliced on the diagonal
¼ - ½ onion, thinly sliced
¼ cup rough chopped dill, loosely packed
1 t sea or kosher salt
½ t freshly ground pepper
2 T apple cider vinegar
1 T olive oil


Combine, gently and thoroughly, all ingredients in a glass or non-reactive bowl. Refrigerate for at least an hour to let flavors marry and crisp together. Keep covered in the fridge. Makes about 3 cups. 

Delicious as a crunchy and tangy side for grilled meat, or as Leah suggests, add a spoonful of yogurt and use as a condiment for tender carrots, turnips and radishes.

Broiled Brussels

Recipe Provided by Market Customer: Jason Merrill

1 lb. Brussel Sprouts
3 T Olive Oil
Salt and Pepper


Wash the brussels sprouts. Cut off the ends and then score the brussels by slicing them
halfway from the base without cutting them in half. This will help the brussels cook
faster. Place them in a cast iron pan or baking dish and coat them in olive oil and salt and pepper. Turn the oven on broil. Place the pan in the center rack in the oven. Turn the brussels every 10-15 minutes until they are firm but tender. The outer leaves will char a little but don’t worry. You can either peel them off or keep them on for flavor. This is the easiest recipe to make some delicious brussels.

Beet Salad with Egg

Recipe Provided by Market Shopper: Susan Reda

Susan is an in-home cook stressing the use of farm fresh produce and local, artisan products. Conscious Cuisine,

Serves 6 to 8

2 bunches of beets, greens cut off 1” above beetroot
1 medium shallot, minced
2 T red wine vinegar
1 T sherry vinegar
Salt & Pepper to taste
1 T Dijon mustard
¼ cup Blood Orange Olive Oil (Blue Sky Oil and Vinegar at Galleria)
4 hard boiled eggs, peeled and quartered

Wash the beets and place in roasting pan with about an inch of water. Bake, covered with foil, at 350 degrees for 45 minutes or until easily pricked with a fork. Let cool for 5 to 7 minutes then slip skins off by applying pressure with your fingers. Slice into ¼ inch disks.

While beets are roasting, cut stems from leaves and gently, rinse and drain the leaves. Discard the tough stems, wrap the leaves in a damp kitchen towel and refrigerate.

Using the flat side of your chef’s knife, make a paste of the minced shallot and salt and pepper. Place in small jar along with the vinegars and mustard. Shake the jar vigorously to mix the ingredients. Add olive oil and shake again. Taste and adjust seasonings of your vinaigrette.

To plate:
Pile greens on a platter. Scatter with roasted beets. Drizzle vinaigrette over the greens and beets. Garnish the salad with the quartered eggs. Sprinkle a little salt and pepper over the eggs.


Baby Beets and Beet Greens

Recipe Provided by farmer: Elise Margoles

Baby beets
Greens from these beets
2 TB shallots
2 TB butter
2 TB Olive Oil
Salt and Pepper to taste

Cut stems and leaves 1 inch above beet crowns, and put leaves aside. Wash beets, steam for about 15 minutes and set aside. Wash beets leaves. Cut the leaves and small stalks diagonally into 1/2 inch slices. Chop shallots and add to butter and oil in frying pan. Cook for 2 minutes. Add beet greens and saute for 2-3 minutes, stirring, until they wilt and become tender. Season with salt and pepper.

Apple Chutney

Recipe Provided by Marilyn Markel, Cooking School Manager for A Southern Season

2 cups sugar
2 cups cider vinegar
6 lbs sliced and peeled apples
2 large clove garlic, minced
2 Tbsp fresh ginger root grated
¼ cup finely chopped onion
2 Tbsp salt
⅓ cup crystallized ginger
⅓ cup of currents
Zest of 1 lime
4 small jalapeño peppers – or more to taste


Bring sugar and vinegar to a boil. Add all other ingredients
cook for about 1 – 1 ½ hours (or until thick and jammy). Stir often.

Pack into hot sterile jars

Spinach, Arugula & Radish Ribbon Sandwiches

A Duo of Spring Sandwiches from Dorette Snover of C’est Si Bon Cooking School

These sandwiches are reminiscent of the tea sandwiches popular in a bygone era. They make a wonderful revival and are not overly delicate when it comes to their flavor from the pungency of the radishes, anchovies, and fresh herbs.

1 bunch washed spinach,* stems removed
1 bunch arugula*
1 bunch or 5-6 medium red or pink radishes*
2 flat anchovies
12 ounces herbed soft chevre*
1 loaf unsliced white bread,* outside crusts removed
1/4 cup each fresh chopped chives and parsley,* mixed – for garnish


Process the spinach, arugula, radishes, and anchovies in the work bowl of a food processor or chop finely with a knife. Combine with the cream cheese or chèvre. Set aside at room temperature. Slice the loaf of bread horizon tally into 3 layers. Spread each one with 1/3 of the vegetable cheese then sprinkle with 1/3 of the chopped herbs. Position with the top layer of bread and spread with the remaining vegetable cheese and sprinkle with remaining herbs. Slice vertically into 8-10 sandwiches.

Creamy Turnip Soup with Turnip Green Garnish

Recipe Provided by Susan Reda

1 head garlic, separated into cloves, and wrapped in aluminum foil
5 turnips, medium size, peeled, cut into quarters, reserve turnip greens
1 medium onion, peeled and cut into quarters
4 cups vegetable, chicken stock or water
½ T Sea salt and 1 ½ t. freshly ground pepper
½ t. freshly ground nutmeg
½ cup of Greek yogurt


Place ¼ cup olive oil in bottom of heavy roasting pan. Add turnips, onions and toss to coat and season with salt and pepper. Add packet of garlic. Bake in 425 degree oven for 30 to 40 minutes, tossing once or twice during cooking process, or until turnips and onions are fork tender. Unwrap garlic and when cool, squeeze out the flesh and discard papery skins.

Place roasted vegetables in a large stockpot. Add liquid and bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes. Puree until smooth with and immersion blender of food processor. Return soup to pot, stir in nutmeg, and ¼ cup of the yogurt.

Reheat. Taste and adjust seasonings. Wash several tender turnip leaves and tear them into ½ inch strips. Serve soup in preferred vessel, garnish with a dollop of yogurt and several strips of greens.


Spicy Roasted Pumpkin Soup

Recipe Provided by Susan Sink, the Tar Heel Foodie

2 1/2 cups roasted pumpkin
2 teaspoons dehydrated shallots
1/2 cup chopped celery
1 1/2 cups vegetable broth
1 1/4 cups coconut or low-fat milk
1 – 1/2 teaspoons cumin
1/2 teaspoon Aleppo peppers
Pinch mild Chimayo chile powder
1/4 teaspoon hot sauce
Ground mixed pepper
1 teaspoon Murray River Flake Salt


Your pumpkin should already be roasted. I don’t normally use olive oil for the pumpkin because it has so much moisture it seems to be fine without it. If you do use olive oil, it should still be fine for this recipe.

Take your dehydrated shallots and put them in a small saute pan and add a bit of water and about 1 teaspoon of butter. Bring it to a boil and then just keep reducing the water on medium heat. As the shallots hydrate in the water they will also cook in the butter. Cook them on medium-low until they are a bit soft and translucent. Should take less than 5 minutes on low. Set those aside.

Put your finely chopped celery into the pan with a bit of olive oil or butter and saute those until they are soft. I normally do this when the celery comes into season and freeze it. It keeps well and significantly cuts down on the time it takes to make most recipes. In a large dutch oven add the vegetable broth along with the roasted pumpkin, onions, celery and spices (leave out the salt until the very end) and let it simmer for about 15 minutes with the lid on the pot.

Heat the milk so it’s warm. Add it to the pumpkin and spices and then puree the entire thing in batches. Taste for spices and now begin to add the finishing salt, Murray River Flake. You can
also add more heat. The Aleppo peppers are mild. The mild Chimayo Chile is medium heat and if you want more heat you can add Guajillo Chile or additional Cholula hot sauce.


I like to serve this with some fresh thyme on top with additional hot sauce. I used Cholula brand hot sauce.

You can also add about 1/2 teaspoon of dried thyme or 1 teaspoon of fresh chopped thyme leaves into the soup.

If you don’t have dehydrated shallots, use about 1/2 of a good size shallot.

Caramelized onion would add some contrast to the sweetness of the coconut milk if you have them on hand.

If you don’t have vegetable broth on hand, you can substitute some powdered veggie broth with water.

This soup freezes well before you add the coconut or cow’s milk.

Roasted Potato Salad with Buttermilk & Yogurt Herb Dressing

Recipe Provided by Susan Sink, The Tarheel Foodie

2 lbs freshly dug Corolla or Yukon Potatoes (not too large)
1/2 teaspoon Himalayan salt
1/4 teaspoon fresh ground mixed pepper blend
1 tablespoon olive oil
1/2 cup chopped heirloom celery
2 tablespoons organic buttermilk (without thickening agents)
1/4 cup organic Greek yogurt
2 teaspoon fresh chopped thyme leaves
1 /2 teaspoons fresh chopped rosemary leaves
1/4-1/2 teaspoon fresh garlic or garlic scapes finely chopped (optional)
1 tablespoon chopped flat leaf parsley
2 teaspoons fresh chives, finely chopped
1 hard boiled farm egg, rough chopped
pinch of celery salt (optional)


Scrub your potatoes well. I tend to use smaller potatoes and leave the skin on them. It's generally thin and crisps up nicely when it's roasting. Cut the potatoes into bite size pieces.

Spread on a heavy baking sheet that's been lined with parchment paper.

Sprinkle the potatoes with olive oil, salt, pepper, and half of thyme and rosemary. Toss to coat well.

Cover the pan with aluminum foil and bake at 400F for about 20 minutes. Uncover and bake an additional 10 minutes to crisp the potatoes. Keep an eye on them. Remove and let them cool completely.

Chop your celery into small pieces. (larger if you prefer it that way)

Mix yogurt, buttermilk and the other half of the thyme, rosemary, parsley, chives, garlic and celery together and blend with the cooled potatoes. Gently toss in the chopped hard boiled egg.

Let sit at least 1/2 hour in the refrigerator before serving.

Peach Trifle with Classic Zabaglione and Amaretti Cookies

Recipe Provided by Chef Adam Rose from Il Palio

4 ripe N.C. peaches
1 cup, plus ¼ cup sugar
1 lemon juiced
8 egg yolks
5 ounces Marsala wine
crushed amaretti cookie crumbs


Peel and slice the peaches. Add the ¼ cup of sugar and lemon
juice and stir in a
stainless steel bowl.

Refrigerate the peaches until ready to assemble the trifle. Heat water in small pot.
To make the zabaglione whip the egg yolks and sugar in a stainless steel bowl
until pale yellow.

Whisk in the Marsala and place the bowl over the steaming pot. Continuously whisk for 3 to 4 minutes until the egg has set and the mixture thickens.

Place the bowl with the zabaglione over an ice bath and whisk until cool. To stack the trifle, spoon some of the zabaglione into a wine glass. Sprinkle with crushed cookie crumbs. Spoon some of the peaches over with the juices, and repeat this process until the glass is full.

The top should be finished with zabaglione and garnished with cookie

Fresh Fava Beans with Garlic and Basil

Recipe Provided by Dorette Snover

From their sighting early in may, fresh fava beans are part of the sweetness of the season.

Makes 6 servings

2 pounds fresh fava beans in the pod, shelled
10 plump cloves garlic, peeled, halved, green germs removed
4 fresh or dried bay leaves
1-1/2 quarts cold water
2 tablespoons extra-virgin olive oil
1 teaspoon fine sea salt, or to taste
1 cup fresh basil or other herbs


**To cook fresh beans: in the saucepan, cover the beans with water, adding the bay leaves and garlic. cook for fifteen minutes or till just tender. you can serve this one of two ways.

Squeeze the beans from their shells. then combine the shelled beans with the olive oil and stir to coat. season with salt. stir in the fresh basil. taste for seasoning and serve.

Leave the beans in their shells and combine with the olive oil and stir to coat. season with salt. stir in the fresh basil. taste for seasoning and serve.

Watch your guest have fun popping them out of the shell!

Dark Chocolate Beet & Toasted Pecan Cookies

Original Recipe Provided by Susan Sink, The Tarheel Foodie

Yields about 50 cookies

1/2 cup unsalted butter at room temperature
3/4 – 1 cup cane sugar
1/2 cup light brown sugar
1/2 cup virgin coconut oil (liquid form, but not hot)
1 egg at room temperature
2 teaspoons pure vanilla extract (you can substitute vanilla powder)
3/4 cup of roasted beet puree
1/4 cup buttermilk (no gum gar in the ingredient list)
1 tablespoon apple cider vinegar
2 1/4 cups all-purpose organic flour
1/2 cup unsweetened cocoa powder (Valrhona brand is what Iuse)
1/2 teaspoon Himalayan Sea Salt (pairs well with beets)
1 teaspoon baking soda
3/4 cup toasted chopped pecans
1 cup dark chocolate chips


Sift the flower, salt, baking soda and cocoa powder together in a bowl and set aside.

Cream both sugars into the butter until it’s well incorporated.

Add the liquid coconut oil in a steady stream with the mixer on low and continue to cream it until it seems light and fluffy.

Add the egg and blend well.

Add the vanilla extract, roasted beet puree, buttermilk and apple cider vinegar. Blend well on medium speed. Beets stain so use caution with the speed of your blender.

On low to medium speed, add the dry mixture and incorporate it into the dough.

Increase the speed for about 20-30 seconds to medium/high right at the end to incorporate a little air so the cookies have a light texture, but don’t over blend.

By hand, fold in the chopped pecans and chocolate chips. Use more or less depending on your preference.

Using a couple of spoons, drop about two tablespoons of dough for each cookie onto a cookie sheet that has been line with parchment paper. This will keep them from burning or getting hard on the bottom.

Bake at 350F for about 11-12 minutes. If you eliminate the nuts and chocolate chips, cut back the bake time to 10 minutes.

Cool on the baking sheet for a couple of minutes before transferring to a wire cooling rack or they will stick to the rack.

When you store these, use parchment paper between the layers or they will stick to each other
because of the high moisture content. They break very easily, so be gentle.

Asparagus & Sorrel Pesto Pasta

Recipe Provided by: Susan Sink, The Tarheel Foodie

1 cup raw young asparagus, (slimmer work better for this recipe), chopped

**reserve the tips to sauté or steam and add in later in assembly

1 cup raw sorrel chopped (pressed into cup), stems removed up to the leaf
1 tablespoon green garlic, chopped
1/3 cup Chapel Hill Creamery Calvander Asiago Cheese, grated
4 tablespoons chopped toasted pecans, (a little more if you want to add some during assembly)
1/4 – 1/2 teaspoon Murray River Flake Salt (Himalayan salt will work)
1/8-1/4 teaspoon Four Corners Pepper Blend, fresh ground
4 tablespoons Extra Virgin Olive Oil
3 cups dry Strozzapreti Pasta (Montebello) or a gluten-free pasta of your choice


In a small food processing add the asparagus stems, sorrel, green garlic, cheese, pecans, olive oil, salt and pepper.

Process until it is fairly smooth. It tastes nice with a little texture. For a thinner sauce add more
olive oil.

Set aside. You will only need about 1/3 of this to make a large portion for 4 people. Freeze the remainder in an airtight bag or use within a day.

Cook the pasta according to the directions, drain and toss with pesto.
Add salt & pepper to taste. Murray River Flake Salt or Himalayan Pink Salt are both good choices.

Add cooked asparagus tips and prawns along with any additional cheese, or nuts.
Serve on a bed of shredded greens like baby chard, baby bok choy or baby cabbage. All three
will be delicate and tender.

Or use the pesto on toast with a small slice of Chapel Hill Creamery Hickory Grove or as a grilled cheese sandwich.