This Fruit Crumble will make you feel Happiness

I'm constantly buying beautiful, seasonal, local fruit at our local market. I love to enjoy it that day on its own but what do you do when you have fruit that's not exactly at the height of freshness but still completely good? You put it in something else, of course. There's something about a super-ripe strawberry that isn't the most appetizing raw but it's bursting, juicy flavor is a welcome addition to a fruit crumble. Now, you can always use fresh fruit for this recipe-it will still be fabulous, but there is something about that ripe-ripe fruit that just sings when baked. And this is seriously the best fruit crisp/crumble I have ever had, let alone made. Ignore any previous crisp/crumble recipes you may have tried-(even the one I posted almost a year ago on this very blog!) because they can't hold a candle to this one. You can, of course, use any combination of fruits that pleases you. I did a strawberry-raspberry crumble but am looking forward to doing a strawberry-rhubarb next and then perhaps a peach-raspberry...My thanks go out to Nigella lawson for the recipe this is based on and to Deb from SmittenKitchen for publishing her version and thus bringing it to my attention. Seriously, ladies. Thank you.

DESPERATE HOUSEDIVA'S FAVORITE FRUIT CRUMBLE

Crumble Topping:

2/3 cup white whole wheat flour

2/3 cup all purpose flour

1 tsp baking powder (I think this is what makes the topping so perfect-it adds a bit of lift and fluff)

3 Tbsp sugar

3 Tbsp brown sugar

large pinch of salt ( you may prefer a small pinch, but I like my sweets to have a bit of salt)

1 stick of butter, melted

Fruit Filling:

1.5 cups of a favorite fruit, cut into small pieces (any berries or stone fruits or rhubarb)

1 cup of another fruit, cut into small pieces (any other berries or stone fruits or rhubarb)

juice of one lemon

1/2 cup sugar

3 to 4 Tbsp cornstarch

pinch of salt

Heat oven to 375. Prepare topping: In a large bowl, combine all ingredients until large clumps form. Refrigerate until ready.

Prepare fruit: Mix all filling ingredients together in pie plate or casserole of choice (a deep one.) Spread evenly.

Top Fruit with topping evenly. Bake for 40-50 minutes until topping is golden brown and topping is bubbling underneath.

Allow to cool slightly or to room temperature and enjoy!

Salad Days: Part III Mexican Salad (AKA: The most delicious salad ever)

How I do love these long Summer days!

And how I do love the beautiful produce which is displayed in Midwestia's amazing famer's market... Not to mention the gorgeous herbs reaching towards the sun in my little backyard garden. Lovely. Each and every one.

In this, the final installation of the Salad Days posts, I present you with the recipe for my salad piece de résistance; the Desperate Housediva Mexican Salad.

In a word: Yum!

This is the ultimate salad for people who don't find salads satisfying. It's quickly become Professor Hubs' (and Professor Hubs' whole family's) favorite Summer Salad.

It's customizeable, easily made completely vegan, and is naturally gluten free.

DESPERATE HOUSEDIVA'S MEXICAN SALAD

adapted from a recipe from my friend Claire and a recipe from SELF magazine...

(serves 4, generously)

2 heads romaine lettuce, chopped

1 can black beans, drained (preferable organic)

1 can sweet corn kernals (preferable organic and low salt) OR the kernels cut off of 2 leftover corn-0n-the-cobs.

12 cherry tomatoes, halved

1 jicama, peeled and chopped (or if you can't find it; 1 firm apple, peeled and chopped)

5 radishes, thinly sliced

1/4 cup of thinly sliced red onion or a handful of chives

handful of shredded cabbage

1 bell pepper (red or yellow) chopped

1 avocado, chopped

Handful of fresh cilantro, chopped

Handful or crumbled feta cheese (or not, for vegan cooks...)

Grilled protein of choice, cubed (Grilled chicken breast, grilled shrimp, grilled tofu, etc.)

Combine all ingredients and toss with dressing.

DRESSING

Juice of 4 limes + honey to taste (or 1/4 cup rose's sweetened lime juice)

1/4 cup apple cider vinegar

1 garlic clove, minced

1/3 cup olive oil or more, to taste.

Wisk to combine and use at least half to dress salad. Add more to taste and save the rest for another purpose (another salad, a marinade, etc.)

Enjoy!!!

Salad Days: Part II Thai Basil Salad

What I've been up to (that's kept me from sharing recipes:)

-Driving

-Travelling

-Honeymooning

-Beach combing

-Relaxing

-Reveling

-New Car-getting

-Eating

-Bonding

-Cooking

-Singing

-Shooting

-Loving

-Grieving

-Resting

-Nurturing

-Reminiscing

-Returning

-Connecting

...and infinite other gerunds...

As I mentioned in the last post, Prof. hubs and I have been feasting on the most delicious and filling of Summer Salads... This one is inspired by a salad that I ate after an exhausting day trekking through San Francisco with a friend in 2004... I have been craving it ever since. It's the perfect combination of flavors and textures-so refreshing, so toothsome, a bit spicy... Perfection.

And now, the second installment of my soon-to-be famous Salad posts:

THAI BASIL SALAD

(makes 2 huge portions or 4 regular...)

1/2 package asian rice noodles (pad thai noodles, vermicelli, etc.) cooked per package directions (use one handful or the whole amount-it's up to you and it's all good.)

2 head romaine lettuce, chopped

2 large handful of shredded cabbage (I just use the bag of pre shredded cole slaw mix)

5 thinly sliced red radishes

1 small handful shredded carrot (I just use the kind that's already in the bag of shredded cole slaw mix...)

1 peeled and cubed cucumber

1 mango, diced

8 grape tomatoes, halved

small handful chopped peanuts

small handful of each of the following herbs, chopped:

scallions, basil, mint, cilantro

Protein of your choice (I like grilled steak but sauteed tofu is lovely for a vegan choice as is chicken or shrimp as a steak alternative...)

Combine all ingredients and toss with dressing. Enjoy!!!

SALAD DRESSING

Juice of 4 limes

2 tbsp brown sugar

2 Tbsp Thai fish sauce

2 Tbsp water

2 cloves garlic, minced

2 tsp Shriracha sauce

1 tsp sesame oil

4 Tbsp canola oil (or other light, flavorless vegetable oil)

Wisk to combine well.