Once strawberries are in season here in Maine I quickly go and grab some rhubarb to accompany it. If you read this blog often, you know it’s a favorite combination in our house! Why stick with the traditional Strawberry Rhubarb pie when you can have some fun and mix things up a little bit? We’re big fans of pizza and calzone in this household so when I had the chance to incorporate two of our favorite fruits I was really excited. I decided to make this for dinner, who says there are rules to what you should eat in the evening? You can serve this as a meal or a dessert, it really works both ways!

When I started working with this recipe I noticed a few things that needed tweaking. Anyone who has cooked with rhubarb knows it needs a little while to break down. Otherwise, you get a chewy, stringy bite. That’s not very pleasant. So, I adjusted the cooking time on that and added some cornstarch so the calzone wouldn’t be a leaking mess. I also tweaked some of the measurements and I am glad I did. I experimented, with one calzone as written and another that I tweaked, and the second was much better. It had a thicker, richer filling and the dough ratio was better suited. So, if you are looking for a fun way to switch up your usual strawberry rhubarb, go no further!

Strawberry Rhubarb Calzone

Ingredients

For the Filling:

• 12 oz fresh rhubarb, sliced into 1-inch pieces
• 8 oz fresh strawberries, thinly sliced
• 3 oz white sugar
• 1/4 vanilla bean, split and scraped
• 1 1/2 tsp unsalted butter
• 2 Tbsp cornstarch

For the Dough:

• 1 Tbsp all-purpose flour
• 2 prepared pizza dough rounds, about 8 ounces each
• 1 oz crystal sugar or sanding sugar
• 1 tsp anise seed
• 1 egg, beaten with splash water

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Source: Adapted from Foodnetwork.com

Quick, healthy breakfasts are a must for everyone. I’ve been making these for years and they have gotten me through rushing off to work, rocking my infant daughter, and now they are perfect when we are rushing out the door to go to a playgroup! Don’t grab for one of those pastries or drink your breakfast, grab a great portable egg muffin and get a nice dose of protein and vegetables instead!

There are so many variations you can come up with. These are the most basic that I like, but you can change up your cheese, vegetables, herbs or spices, and add meats.

These muffins can be frozen or refrigerated for one week. I usually make them Monday morning and then have my breakfast all set for the rest of the week. Just toss them in the microwave for a minute, making sure not to overcook them or they will get rubbery.

The recipe below makes 12 regular sized muffins.

Egg Breakfast Muffins

Ingredients

• 10 large eggs
• 1/2 cup mozzarella cheese
• 1/2 scant cup diced green and red peppers
• salt and pepper to taste

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Pre-heat oven to 375 F.

Spray muffin pan with cooking spray.

In a medium size bowl mix all ingredients together. Pour egg mixture into muffin tins, about 3/4 full.

Bake for about 25 minutes, or until a light golden-brown. Remove from tins and allow to rest for 30 minutes before refrigerating.

Source: The Way to His Heart

Grilled chicken can get tiring after a while. Especially mid-Summer when you think you’ve tried everything already. Especially anything that is already in your pantry. Well, here is another marinade to add to your grilled poultry arsenal. The balsamic creates a nice caramelization on the chicken, but the inside is oh so moist. This chicken is simple enough and appealing to all palates that you can serve it with french fries for the kids or serve it with a nice salad and some wild rice and have an elegant meal.

The original recipe has you add the herbs at the end, but I like the ease and added flavor of letting it sit longer. Also, if you want to go ahead and make this marinade in the morning before work, it wont be overpowering, so go ahead and make life easier!

Herbed Balsamic Grilled Chicken

Ingredients

• 3 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons olive oil
• 1 teaspoon herbes de Provence
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper

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In a small bowl, whisk together the balsamic vinegar, olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Place chicken in a resealable bag and pour marinade on top. Refrigerate for at least two hours, turning the bag occasionally.

Preheat a grill pan to medium-high heat and add chicken.

Sprinkle with herbes de Provence, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Grill until chicken is cooked through, about 6 minutes per side.

Source: Cook Like A Champion, adapted from Adapted from Bon Apétit, June 2009

My husband and I have been on a gelato kick lately. We love going to downtown Portland to our favorite place and indulging. It’s tasty and just a teensy bit better for you than ice cream. Since we’d probably eat ice cream anyways, this is a win-win! This really ups the ante since frankly, I would have never thought of making rhubarb ice cream. Granted, I’ll give it a try now, but I love that my first go at making gelato was something a little out of the ordinary and we really enjoyed it. I also loved adding mascarpone to thicken it, rather than cream. Who doesn’t love adding a little mascarpone to anything? Yum!

A tip about making gelato at home. It’s best when eaten the day it is made. Remove it from the freezer and let it sit for about 15 minutes before serving. It doesn’t have the staying power as ice cream does, so only intend on freezing it for 2 weeks. The major difference, to those that aren’t familiar with gelato, is that you use a higher milk to cream ratio. Gelato is also much denser than ice cream and the flavors tend to be more intense.

Rhubarb Gelato

Ingredients

• 2 1/2 cups 2% or whole milk
• 2″ piece whole vanilla bean, split in half lengthwise
• 1/3 cup sugar
• 2 Tbsp cornstarch
• 1/4 cup mascarpone
• 1 recipe of Rhubarb Compote

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Place 2 cups of milk and the vanilla bean into a medium, heavy-bottom saucepan and bring to boiling point. Remove from heat.

Meanwhile, in a separate bowl, whisk the remaining 1/2 cup of milk, sugar, and cornstarch until well combined. Add the cornstarch mixture to the hot milk and return saucepan to heat. As soon as the mixture reaches boiling point, reduce heat and simmer for 5 to 6 minutes, stirring constantly, until the mixture slightly thickens.

Remove vanilla bean from custard, scrape seeds from the bean and add to the custard. Transfer to a bowl to cool to room temperature. Once cooled, cover and refrigerate until well chilled, about 2 hours in the refrigerator or 45 minutes in the freezer.

When the gelato is well chilled, whisk in the mascarpone until well blended. Pour the custard into the ice-cream maker and freeze according to the instructions of your ice-cream machine. When the gelato is firm, pour the rhubarb compote in the bowl of the ice cream maker and churn until the compote is well incorporated, about 1 minute. Transfer to a container and freeze until ready to serve.

Makes two pints.

Source: Food & Style