Grapefruit Bars

I love squares that sparkle because they look like jewels. Close your eyes and imagine a delicious burst of citrus in every bite of these tangy grapefruit bars.

Sprinkled with a kiss of powdered sugar, they magically dance on your tongue and leave you with a taste of summer.

Grapefruit Bars

Cookie Base:

1 1/2 cups all-purpose flour

1/2 cup confectioners’ (icing) sugar

3/4 cup cold butter

Filling:

3 eggs

1/2 cup sugar

1/2 cup freshly squeezed grapefruit juice

zest of 1/2 grapefruit

3 tablespoons Greek yogurt

2 tablespoons flour

pinch of salt

Confectioners’ sugar

Method

1. In a small bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly.  Press into a lightly greased 13-in. x 9-in. baking dish.  Bake at 350 degrees F for 15 minutes or until the edges brown slightly. Set aside and let cool.

2. In a medium bowl, whisk together the flour, sugar and salt. Whisk in the eggs, grapefruit juice, zest, and yogurt until combined.

3. Pour the mixture evenly over the cooled crust and bake for 20 – 25 minutes, until just set – the centre should jiggle but not be fluid when you gently shake the pan.

4. Let cool in the pan for 30 minutes and then run the tip of a knife around the edges of the pan to loosen it.

5. Allow to cool completely before cutting into squares and dust with confectioners’ sugar.

Serves 12  Adapted from Williams-Sonoma

With rhubarb  in season, I’m also making Rhubarb Honey Yogurt Scones.

I can’t wait to see how they turn out.

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Almond Apricot Brown Rice Pilaf

I had some brown rice left over from last night’s dinner, so here’s what we had for lunch today.

It was beautiful and delicious.

And if I’d thought about it, I would have added some goat cheese.

This rice pilaf is a simple summer favourite that really sings.

By itself or with a skewer of grilled shrimp or chicken.

Or a few pieces of goat cheese.

In fact it’ll compliment just about any grilled meat you fancy.

Perfect for your next potluck/barbecue, picnic or cookout. It’s seriously good and good for you!

Here’s the recipe.

Almond Apricot Brown Rice Pilaf

Serves 4 for lunch, 16 as part of a potluck

4 cups brown rice, cooked

1/4 cup finely chopped dried apricots

1/4 cup finely chopped red onion

1/2 cup pistachios, slightly chopped

1/4 cup fresh parsley, chopped

1/4 cup roasted almonds

1 cup baby spinach (or a generous handful)

Dressing

1/4 cup fresh orange juice

2 tablespoons extra virgin olive oil

2 tablespoons red or white wine vinegar

1 tablespoon brown sugar

1 teaspoon curry powder

pinch of salt

1. In a large bowl, add apricots, pistachios and red onion to the rice.

2. In a small bowl, whisk together orange juice, vinegar, brown sugar, curry powder, and salt. You can also add these ingredients to a glass jar with the lid on and shake it for about 15 seconds.

3. Pour the dressing over the rice mixture and toss. When completely cool, sprinkle with parsley, spinach and almonds.

4. Refrigerate for a minimum of 1 hour before serving.

Notes:

The brown rice can be substituted with quinoa or barley with delicious results.

The ingredients can be prepared in advance, but toss in the spinach, pistachios, almonds and dressing just before serving.

Serve this with some sliced nectarines, a skewer of shrimp or chicken or a few pieces of goat cheese for a delicious lunch that’s nutritious and makes a beautiful presentation.

This makes a delightful side when paired with grilled chops, steak, chicken or sausage.

The dressing is minimal.  If you like a lot of dressing, you may want to double the dressing ingredients. Extra dressing can be drizzled on any leftovers the following day just to freshen it up.

As if that’s possible.

Leftovers, that is.

I hope you enjoy it!

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Make Hay While the Sun Shines

This is what our barn looks like after fall, winter and spring.

Luckily, Farmer D is a forward thinker and plans for these types of situations.

And luckily, we have Oakley.

He’s the foreman for this hay-peration.

(see … he wants to know what I’m doing).

All in all, he does a pretty good job of overseeing the work gets done.

 Until the baler gets confused.

 And then he let’s Farmer D stop and figure out what’s wrong.

Did you know that all tractors come with a built-in tool box?

I think all mixers should come with a built-in spatula. 

 It’s the job of the apprentice farmers to load the hay on wagons after it’s baled.

So, as long as the weather holds out … and the equipment does what it’s supposed to … and Oakley stays on the job …

This will happen.

A couple hundred million times.

Okay, maybe not quite that many times.

But before you know it, we’ll be up to the rafters in hay again.

And we’ll thank the good Lord for it.

 

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