When it comes to produce, these days, it is so easy to find what you want, when you want it. Anyone can go to their local grocery and find summer squash in the middle of winter, brussel sprouts in the heat of summer or even strawberries whenever you like. I have fallen for these “out of season” berries. They look so bright and red. They are huge, like berries on steroids! So, why not try ‘em? Each time I fall for the allure of year round berries I regret it. Once they have arrived in my far away land from someplace warm, they loose all of their flavor appeal. Cut into a strawberry in January and instead of a soft, deep red flesh, you get hard and white. Oh how what a drag! The good news is, local strawberries are in season right now! I would not have known this if our neighbors had not brought my family some this week. These berries are deceiving to the eye. Early season strawberries are much smaller, but boy do they taste sweet! Take a trip to your neighborhood truck patch or grocery store and pick up some of the summers first berries!

Quick Berry Cheesecake

1 cup Graham Cracker Crumbs
¼ cup Sugar
1 tsp Cinnamon
2 Tbsp Butter, melted

8 oz Cream Cheese, at room temperature
1 cup Heavy Whipping Cream
¼ cup Sugar
¼ tsp Lemon Juice
1 tsp Vanilla

1 ½ cups Berries
¼ cup Sugar

Preheat oven to 350 degrees. In a small mixing bowl combine cracker crumbs, sugar and cinnamon. Transfer to an ungreased sheet pan and bake for ten minutes. This will toast the crumbs and blend the flavors of the sugar and cinnamon in well. Melt 2 tbsp of butter and mix into cooled crumb mixture. Set aside.

In a large mixing bowl, beat softened cream cheese with an electric hand mixer. Scrap the sides of the bowl with a spatula every now and then to ensure all of the cheese is being whipped. Mix for about two minutes on high speed. Scrape the sides of the bowl, then pour in heavy cream and turn speed to medium. Whip for another two minutes, mixer should be smooth and fluffy. Add sugar, lemon juice and vanilla and beat for one more minute. Set aside.

Prepare berries by washing and slicing them. Place sliced berries in a small bowl and toss with sugar. If you are using something like blackberries, or blueberries simply rinse them and toss in sugar, gently.

Begin layering by placing graham cracker crumbs in the bottom of a medium sized, shallow serving dish. Next, spread cream cheese topping. Top with sugared berries and chill before serving. The berries tend to release a lot of juice when they are sliced sugar. If there is a lot of liquid in your berry bowl, discard it and just spread the berries over your cheesecake.

~SD

When I was younger my mom would buy us crazy seek and find books like I Spy and Where’s Waldo. I did not like them then. I do not like them now. I am horrible at seeing “beyond” the picture and finding a thimble, tiny horse or guy dressed in red stripes! Now, in my later years, I have a similar problem. It is Morel Mushroom season. The woods in my area are abuzz with people, noses to the ground, hunting the infamous sponge mushroom. Of course, I attempt to hunt mushrooms- more than I ever attempted Where’s Waldo. The difference here is that there is food at the end of this game! Not just any food, the best, most coveted springtime treat!

Let’s play a game of I Spy, shall we?

There are so many theories on where one can hunt for morel mushrooms, so many that I can’t begin to tell you. If you are eager to play a little I Spy for yourself, google Morels, or ask an old timer where to find them in your area. Many people have “secret spots” to find mushrooms… so don’t expect to get a treasure map!

These little beauties are very easy to prepare when you have collected enough to eat. First, split them in half length wise. Soak them in salted water in the fridge over night. This helps to rid them of any little bugs and dirt particles. I am sure there are fancy ways to prepare morels. Around these parts, however, there is only one way. Fried. In butter. Period. Simply dip them in seasoned flour and fry them until they are crispy. If you want to get adventurous with your finds, that works too. Just don’t bring any to my house! We like ‘em Fried!

I am not a huge fan of pasta salads… so I decided to mix it up a bit. This recipe uses chicken that can be picked from a store bought roasted chicken- so it can’t get any easier!

Roasted Chicken Pasta Salad

6 cups Cooked Penne Pasta
1 cup Grape Tomatoes, quartered
1 cup Sweet Corn
2 cups Roasted Chicken, picked and cut into chunks
1 cup Sour Cream
½ cup Mayonnaise
2 Tbsp Cider Vinegar
2 Tbsp Sugar
Pinch Cayenne Pepper
Salt and Pepper to taste

Combine penne pasta, grape tomatoes and corn in a large mixing bowl. Use chicken picked from a roasted chicken, store bought, or one you have leftover! Cut into bite sized cubes.
In another small mixing bowl blend sour cream, mayo, cider vinegar and sugar- stir with a whisk. Season to taste with a pinch of cayenne pepper and a pinch of salt and pepper.
Pour dressing over the pasta mixture and gently toss until pasta is well coated. Chill for at least one hour before serving. This salad can be made up to two days before service.

~ SD