Strawberry Rhubarb Crisp

Ingredients

Filling
1 qt. strawberries, stemmed and quartered
4 stalks rhubarb, cut into 1/2-inch lengths
1/2 c. sugar
2 tbsp. cornstarch, rounded
1 orange or Meyer lemon, zested and juiced
2 tbsp. balsamic vinegar

Topping
1-1/4 c. whole-wheat flour
1/2 c. rolled oats
1 c. brown sugar
1-1/4 sticks butter, cut into pea-sized pieces
1 tsp. vanilla extract
Pinch salt
1-2 tbsp. water

Directions
Preheat the oven to 350 degrees F.

Filling
Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.

Topping
In a food processor, combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.

Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.

Strawberry Tabbouleh

Ingredients

1 c. Bulgar wheat, medium grind
4 scallions, finely chopped
1/3 c. red onion, finely minced
3 c. fresh parsley, finely chopped and dried
1 c. spearmint, finely chopped and dried
1/3 c. olive oil
1/4 c. apple cider vinegar (more to taste)
1 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. allspice
salt and pepper, freshly ground to taste
2 c. strawberries, diced
1 1/2 c. English cucumbers, diced
1 c. firm tomato, seeded and diced
1/2 c. toasted walnuts, chopped
crumbled goat cheese, optional

Directions

Bring 1 cup of water to a boil and pour over bulgar wheat in a heat-proof bowl. Stir in a 1/2 teaspoon of salt. Allow to soak for 30 minutes, until the bulgur is swollen, but still a bit firm. All the water should have been absorbed, but if some remains, just drain and squeeze bulgur dry. Empty into a large bowl.

Add the scallions, red onion, parsley and mint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin, and allspice, and pour over ingredients. Toss to coat and season with salt and pepper. Cover and refrigerate for 2 to 3 hours to allow ingredients to blend.

Just before serving, add strawberries, cucumbers, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning.