Strawberry Salsa

It's strawberry season out here in Central Illinois, which means a trip to the local you-pick berry farm. This year the timing worked out quite well as my Mom and Dad were visiting. We loaded my boys into the car and headed out for a little adventure.

After 30 minutes, we had two boxes overflowing with strawberries. About 30 pounds worth, to be exact.

What's better than berry picking with Grandma and Grandpa? Eating the fruits of your labor – and all the goodies you can make with fresh strawberries.

These babies are so much sweeter than those in the grocery store. We used them in numerous ways: strawberry milkshakes, fruit salad, strawberry smoothies, freezer jam, strawberry sauce and piled on top of angel food cake with whipped cream.

After freezing enough strawberries to fill three giant ziplock bags, I decided to try strawberry salsa.

Say hello to your new summertime appetizer and topper for grilled chicken, pork, steak or seafood. Slightly sweet and spicy, this salsa is fresh and pretty to look at, too.

I've made multiple batches already, as an easy way to use up all those berries.

Mangia! Mangia!
Andrea

Strawberry Salsa
**Note: Adjust amounts to your personal taste

2 cups strawberries, chopped
1 or 2 tablespoons pickled jalapeño slices, chopped
or
1 fresh jalapeño pepper, seeds removed, chopped
1/2 of a red onion (about 1/2 cup), finely chopped (or substitute green onion)
2/3 to 1 cup of chopped fresh cilantro
1 yellow, orange or green bell pepper, chopped
Juice and zest of 1 lime
Salt and pepper to taste
Optional: If using pickled jalapeño slices, toss in a few teaspoons of the brine to spice things up a bit more.

Combine all ingredients in a medium bowl.

Serve immediately or chill for 30 minutes or more to let flavors develop.

I served strawberry salsa with tortilla chips and grilled scallops and shrimp.

Double Blueberry Pie

Ever since I started sharing recipes with you, dear readers, friends and family are giving me cookbooks. Old ones, new ones — it doesn't matter. I love them all.

This blueberry pie combines recipes from two different Farm Journal cookbooks. One is borrowed from my neighbor Julie, who knew I would enjoy trying some simple down-home cooking. The other came from my mother-in-law and is filled with sweet and savory pie ideas.

These cookbooks are from 1977 and 1965, which makes them educational and fun to read. Like this comment on the pie: "We love the good berry taste." And it is so good.

This dessert comes together fast, especially if you cheat like I did and use a pre-made crust. I really just wanted to enjoy the berry filling as soon as possible.

Mangia! Mangia!
Andrea

Double Blueberry Pie
Inspired by Farm Journal

1/2 cup sugar (use 3/4 cup if you like a sweeter pie)
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups blueberries
1 tablespoon butter
Juice and zest from 1 lemon
1 baked 9-inch pie crust (use freshly made or refrigerated dough or a frozen pie shell like Wholly Wholesome's Organic Whole Wheat frozen pie crust)

Combine sugar, cornstarch and salt in a small pan. Add water and 2 cups blueberries. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking until blueberry mixture becomes thick.

Remove from heat and stir in butter, lemon juice and lemon zest. Set aside to cool.

Place remaining 2 cups blueberries in baked pie shell. Top with cooled blueberry mixture.

Chill in refrigerator at least 1 hour. Slice and serve with whipped cream.

Above, Farm Journal's Complete Pie Cookbook and Farm Journals's Best-Ever Recipes. You can access many original and new Farm Journal recipes at Anna's Country Kitchen.