here are a few easy recipes for the components of our market to table post on design*sponge. enjoy!
Simple Strawberry Rhubarb Pie
1 c. sugar
1/4 c. flour
1/4 tsp. salt
3 c. fresh rhubarb (remove outer stalk, cut into smallish sized chunks like you would a stalk of celery)
3 c. fresh strawberries - slice off top and cut in half
2 plain ready made pie crusts (1 to cook the pie in and 1 to cut
into lattice pieces for the top)
1 1/2 tbsp. butter
Preheat oven to 425 F. Sift together all dry ingredients or place in a bowl and mash with a fork if you don't have a sifter. Sprinkle bottom of crust with 1/3 of dry mixture. Gently add rhubarb and strawberries together and heap onto pie shell. Create a slight mound in center. Sprinkle remaining dry mixture over rhubarb and strawberries. Dot with butter.
Take remaining pie shell out of foil and lay on a lightly floured surface. With a sharp knife cut long strips about 1" wide to make the lattice pattern for the top of the pie. Make your strips in a few different lengths; longer ones for the center of the pie and shorter ones for the sides.
Lay strips on top of pie pinching off any excess dough around the edges.
Bake at 425 F. 10 minutes; reduce to 350 F. and bake 40 to 50 minutes. Cool before cutting.
Market Caprese Salad
15 to 20 cherry sized or smaller variety tomatoes cut in half
1 pound fresh ciglione mozzarella, cut in half
Fresh basil leaves washed and sliced in very small strips
3 to 4 tablespoons extra-virgin olive oil
2 to 3 tablespoons balsamic vinegar
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter arrange tomato halves, mozzarella slices, and basil leaves. Drizzle salad with olive oil and balsamic vinegar. Season with salt and pepper.
1 750-ml bottle of chilled brut Champagne
2 1/2 cups chilled strawberry nectar
Mix Champagne and strawberry nectar in a tall pitcher. Pour into
flutes and serve. Garnish with a thin slice of fresh strawberry.