Strawberry sauce

• 2 cups strawberries
• 1 tablespoon sugar, or to taste

1. In a food processor or food mill, purée the berries until smooth. Add the sugar, a teaspoon at a time, making sure the sauce is not too sweet.

2. Strain the sauce through a fine mesh strainer to remove the seeds. Cover and chill. This makes 1 1/2 cups sauce.

Rhubarb crisp and assembly

• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• Finely shredded zest of 1 large orange
• 1 1/2 pounds (10 to 12 inch-wide stalks) rhubarb, trimmed
• 1 cup flour
• 1/2 cup firmly packed light brown sugar
• 1/2 teaspoon finely ground white pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Good pinch of ground cloves
• 1/2 cup (1 stick) butter
• 3 tablespoons orange juice
• 3 cups vanilla ice cream

1. Heat the oven to 375 degrees. Combine the sugar, cornstarch and orange zest in a large mixing bowl. Cut the rhubarb into 1-inch pieces (you should have about 5 1/2 cups), add to the bowl and mix with your hands until the rhubarb is evenly covered.

2. In a food processor or mixing bowl, blend the flour, brown sugar, pepper, nutmeg, ginger and cloves. Cut the butter into thin chips, then pulse or work the mixture lightly with your fingertips until it is the texture of raw oats.

3. Arrange the rhubarb mixture evenly in a 9 1/2 -inch glass pie plate, making sure all the sugar doesn’t fall to the bottom (if it does, spoon it over the rhubarb again). Sprinkle with the orange juice, then spoon the flour and spice mixture evenly over the dish.

4. Bake until bubbly and golden brown, 50 to 55 minutes, rotating the pan halfway through for even cooking. Serve warm, topped with a small scoop of ice cream and a splash of the bright red sauce.

Chicago Tribune

Ingredients

• 3/4 pound rhubarb (5 or 6 thin stalks), trimmed
• 3/4 cup sugar
• 10 ounces fresh strawberries (about 1 1/2 cups)
• 1/2 teaspoon freshly squeezed lemon juice

Preparation

1. Cut the rhubarb into half-inch pieces. In a medium, nonreactive saucepan, bring the rhubarb, two-thirds cup water and the sugar to a boil. Reduce the heat, cover and simmer until the rhubarb is tender and cooked through, about 5 minutes. Cool to room temperature.

2. Slice the strawberries and purée them in a blender or food processor with the cooked rhubarb mixture and lemon juice until smooth.

3. Chill the mixture thoroughly, then freeze in an ice cream maker according to the manufacturer’s instructions.

Chicago Tribune

Ingredients

• 3 large red bell peppers
• 2 cloves garlic, unpeeled
• 1/2 to 1 cup ricotta cheese, drained
• 1/2 to 1 teaspoon salt

Preparation

Heat broiler or grill. Roast peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small paper bag (or place in a bowl and cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in a food processor; squeeze roasted garlic out of skins into the processor. Pulse until nearly pureed. Add 1/2 cup ricotta cheese and salt to taste; pulse until well-blended, adding more cheese if needed for dipping consistency.

Note: This dip goes well with toasted Italian-bread slices or your favorite chips. Add more garlic or additional chopped herbs, if you like.

Makes 3/4 cup.

Chicago Tribune

Ingredients

• 1/4 cup dried porcini mushrooms, soaking in hot water
• 2 tablespoons olive oil
• 1 cup short-grain brown rice
• 1 onion, very finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 can (12 ounces) chopped tomatoes, with their liquid
• 8 ounces button mushrooms, sliced
• 1 can (15 ounces) cannellini beans, drained, rinsed
• 1/2 cup chopped fresh basil or parsley
• 1/2 cup grated Parmesan cheese, optional

Preparation

Heat oil in a stockpot over medium heat. Add rice; cook while stirring, until translucent, about 1 minute. Add onion, salt and pepper; continue to cook, stirring occasionally, until softened, about 1 minute. Add enough water to cover by 1/2 inch, about 3 1/2 cups. Heat to a boil; then simmer. Cook, stirring occasionally, 10 minutes.

Remove porcini from water, reserving liquid; coarsely chop. Pour liquid (without sediment) into rice. Stir in porcini, tomatoes and button mushrooms. Heat to a boil; then simmer. Cook, stirring occasionally, until tomatoes break down, about 30 minutes, adding water if needed.

When rice is tender, add beans. Cook, stirring occasionally, until mixture is no longer soupy but not yet dry, about 2 minutes. Add basil and cheese; serve.

Chicago Tribune

Ingredients

• Butter for greasing pan
• 3 cups flour, plus more for dusting pan
• 1 1/2 cups vegetable oil
• 2 cups sugar
• 3 eggs
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
• 1 cup chopped walnuts
• 1 cup raisins
• Vanilla ice cream (optional)

Preparation

1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired. Serves 8.

The New York Times

Ingredients

• 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon water
• 1 1/2 tablespoons thinly sliced fresh mint leaves
• 1/2 teaspoon finely grated orange peel

Preparation

Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Bon Appetit, June 2008

Ingredients

• 1 cup extra-virgin olive oil
• 4 large cloves garlic, peeled, very thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 8 medium carrots (about 1 1/4 pounds), peeled
• 1 tablespoon chopped fresh thyme or 1/2 teaspoon dried
• 1 small bunch flat-leaf parsley, leaves only
• 2 bunches arugula, trimmed, rinsed, dried
• 6 ounces Bucheron or similar goat cheese, sliced 1/2-inch thick

Preparation

Heat oil in a large cast-iron skillet over medium-high heat until hot. Add garlic; cook, stirring, until just crisp and barely golden, about 20 seconds. Immediately remove with a slotted spoon to a paper towel-lined plate. Let the oil cool; pour into a bowl. Wipe out skillet.

Put vinegar in small bowl; whisk in 5 tablespoons of the cooled garlic oil. Season with 1/4 teaspoon of the salt and pepper to taste. (JP: Save remaining garlic oil to use at a later time).

Cut carrots crosswise in half; cut the halves into thick, rough sticks. Toss in a bowl with 3 tablespoons of the garlic oil, thyme, remaining 1/4 teaspoon of the salt and pepper to taste.

Heat the same skillet over high heat. Add carrots in a single layer, working in batches if necessary. Cook until lightly charred (almost burnt) on one side, 3-5 minutes. Turn; cook other side, adjusting the heat as necessary, until lightly charred and tender within, 2-3 minutes. Transfer to a tray. Wipe out the skillet; set aside.

Toss parsley, arugula and half of the vinaigrette on large serving platter. Arrange carrots on top.

Reheat skillet to very high heat; coat with 1-2 tablespoons of the remaining oil. Immediately add goat cheese slices (be careful — oil may spatter). As soon as you see the cheese blacken on the bottom, remove the slices with a thin spatula; invert onto the carrots. Sprinkle the garlic chips over the salad; drizzle with vinaigrette to taste.

Jean Marie Brownson, Chicago Tribune

Ingredients

• 2 Granny Smith apples
• 1/4 whole cabbage
• 1 orange bell pepper
• 1 red bell pepper
• 2 lemons
• 1/4 cup extra virgin olive oil
• 1 tablespoon poppy seeds
• 1 teaspoon sea salt

Preparation

Juice lemons. Peel apples.

Julienne the cabbage, the apples, and the peppers.

Add lemon juice, oil, salt, and poppies.

Mix. Chill. Eat!

Richard Kent

Ingredients

• 1 lb asparagus, trimmed
• 3 tbl orange juice
• 2 tsp lemon juice
• 2 tsp rice vinegar
• 1 tsp honey
• 1/2 tsp orange rind
• 1/2 tsp fish sauce

Preparation

Place about 1 in of water in a large 2-in or more deep skillet and bring to a boil. Add the asparagus and cook until bright green and crisp-tender, 4 to 7 min, depending on the thickness of the asparagus.

Meanwhile, whisk together the orange juice, lemon juice, rice vinegar, honey, orange rind, and fish sauce until the honey is completely dissolved. Pour over the warm asparagus and serve hot or cold.

Marge Perry

Ingredients

• 1 lb broccoli rabe, trimmed
• 4 strips bacon
• 3 cloves garlic, thinly sliced lengthwise
• 1/4 tsp crushed red pepper flakes

Preparation

Cook the broccoli rabe in boiling water 3 to 5 min until bright green and crisp-tender. Drain.

Cook bacon in a large skillet; remove from skillet, drain on a plate lined with paper towel, and crumble when cooled.

Add garlic to skillet and cook until lightly browned, about 1 min. Add the drained broccoli rabe and red pepper flakes and cook until warmed through. Stir in the crumbled bacon, taste and add salt and pepper as desired.

Marge Perry