Use whatever seasonal berries are available for this wonderful summer treat...

easy summer fruit tart

EASY SUMMER FRUIT TART


1 frozen puff pastry sheet

1 c. heavy cream

2 tbsp. sugar

1 c. raspberries

DIRECTIONS

  1. Preheat oven to 400 degrees F. Unfold puff pastry on a parchment-lined baking pan. With a knife, score a 3/4-inch border around pastry. Transfer to oven and bake until puffed and golden, about 15 minutes. Using parchment, transfer pastry to a wire rack to cool completely, about 15 minutes.
  2. In a medium bowl, using an electric mixer set on medium speed, beat cream and sugar together until stiff peaks form. Spread whipped cream on pastry in an even layer, up to scored border. Dot with berries.

Burger

INGREDIENTS:

For burgers:

  • 1 medium onion, chopped
  • 10 ounces portobello mushrooms, trimmed and quartered
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 pound ground beef
  • 4 toasted buns

For slaw:

2 celery ribs

1/2 Granny Smith apple, cored (left unpeeled)

1 tablespoons mayonnaise

1 1/2 teaspoons cider vinegar

1 teaspoon olive oil

1 teaspoon whole-grain mustard

Rounded 1/4 teaspoon sugar

HOW:

  • Cook vegetables for burgers:
  • Pulse onion and mushrooms in a food processor until finely chopped.
  • Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers.
  • Add mushroom mixture,
  • 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes.
  • Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes

Make slaw:

  • Cut celery and apple into 2-inch-long thin julienne with slicer. Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add celery and apple, tossing to coat. Let stand 15 minutes to develop flavors.
  • Finish and cook burgers:
  • Mix meat into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties. Grill on your BBQ
  • Serve burgers, topped with slaw, on buns.

This lightly sweet, tangy bread pudding is a snap to assemble. Feel free to use any kind of white bread you like.
Yield: Makes 8 to 10 servings.

Ingredients

  • 1/2 cup pure maple syrup, plus additional for serving
  • 6 cups 1-inch cubes day-old country-style white bread with crusts (about 12 ounces or 3/4 loaf)
  • 1 pint fresh strawberries, cut in large
  • 6 large eggs
  • 4 cups whole milk
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup, plus additional for serving

Preparation:

  1. Arrange rack in center of the oven and preheat to 350°F.
  2. Lightly butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish. Pour in maple syrup; scatter bread cubes and strawberries in dish.
  3. In large bowl, whisk together eggs, milk, lemon zest, and salt; pour over bread cubes.
  4. Bake strata until puffed and golden brown, about 45 minutes. Transfer to rack to cool 5 minutes, then serve warm with additional maple syrup.

...with Spinach, Olives & Golden Raisins
Bon Appétit - Feb 2010

Ingredients

  • 2 9-ounce bags spinach leaves
  • 2 tablespoons olive oil, divided
  • 2 5-ounce salmon fillets with skin
  • 1/3 cup chopped shallot (1 very large)
  • 1/3 cup halved pitted Kalamata olives
  • 1/3 cup golden raisins
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey

Preparation:

  1. Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
  2. Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
  3. Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
  4. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.