Balsamic Strawberry Beets
Serves 2 as a main course or 4 as a side salad
Recipe from Revival Kitchen, Reedsville
Beets
3 to 4 medium beets (1 1⁄4 to 1 1⁄2 pounds)
2 tbsp olive oil
Salt and black pepper
Balsamic strawberry vinaigrette
2 cups strawberries, divided
2 tsp chopped fresh thyme
1⁄2 cup balsamic vinegar
1 tbsp Dijon mustard
1⁄2 cup extra virgin olive oil
Salad
3⁄4 cup loosely packed fresh basil
1 cup cubed feta cheese
1⁄2 cup chopped pistachios
For the beets:
1. Preheat the oven to 375 degrees.
2. Wash the beets, leaving the skin on.
3. Place the beets in a bowl and toss with the olive oil, salt, and pepper.
4. Roast until beets can be easily pierced with a fork (30-40 min).
5. Cool the beets to room temperature and remove the skins by rubbing them off with a clean kitchen towel or running them under cold water in the sink.
6. Quarter the beets and set aside.
For the balsamic strawberry vinaigrette:
1. Puree 1 cup of the strawberries in a blender or food processor until smooth.
2. In a large bowl, whisk together the thyme, vinegar, and mustard.
3. Add the strawberry puree and whisk to combine.
4. Slowly drizzle in the olive oil and whisk until emulsified.
To assemble the salad:
1. Toss the beets in the bowl with the vinaigrette.
2. Plate each salad separately, garnishing with the remaining fresh strawberries, basil, feta, and pistachios.
Summer Corn Tartine
Serves 2
Recipe from Maison, Lancaster
Sungold vinaigrette
1 pint Sungold cherry tomatoes
5 garlic cloves
1 tbsp chopped fresh thyme
1 bay leaf
Extra virgin olive oil, to cover tomatoes
2 to 5 tbsp white balsamic vinegar
Corn tartine
2 (1-inch-thick) slices rustic artisanal bread
2 tbsp grass-fed butter, divided
2 cups freshly shaved summer sweet corn
Freshly cracked black pepper and kosher salt
15 Sungold cherry tomatoes, halved
2 tbsp freshly minced chives
Herbed chèvre
4 ounces fresh chèvre, softened
3 tbsp freshly minced chives
1⁄2 tsp fresh lemon zest
1. Preheat oven to 300 degrees.
2. Place cherry tomatoes in a single layer in baking dish then add garlic, thyme, bay leaf, and olive oil to cover tomatoes. Season with salt and pepper.
3. Cover with foil, and bake until tomatoes are cooked through (15-25 min). Remove from oven; allow to cool.
4. Add tomatoes to blender (discard bay leaf, but retain olive oil). Blend mixture with 2/3 cup of the olive oil and 2 to 3 tbsp white balsamic vinegar.
5. Strain dressing through cheesecloth.
For the corn tartine:
1. Toast the bread until golden brown; set aside.
2. Heat 1 tbsp butter in a small sauté pan over medium heat.
3. Once butter has melted, add the corn, salt, and pepper, and briefly sauté, stirring constantly until just cooked (1 min). Remove from heat and allow to cool slightly.
4. Fold the halved tomatoes, chives, and second tbsp of butter into corn. Toss gently, allowing the butter to melt.
To assemble:
1. In a small bowl, combine the chèvre, chives, lemon zest, pepper, and salt, and mix thoroughly.
2. Smear chèvre onto the toasts, pile the sweet corn mix onto the cheese, and top with spoonfuls of the vinaigrette.
3. Serve warm, preferably with a chilled glass of a crispy, lean white wine.
Carrie Havranek is a former Associate Editor for Simply Recipes and the author of the cookbook Tasting Pennsylvania. She lives in Easton and goes out of her way for farmers' markets, new ingredients, yoga classes, and walks in nature. Check out her blog at thedharmakitchen.com and get your copy of Tasting Pennsylvania at your local bookstore.
