Strawberry Fields Salad

With spring in full swing, here in Texas at least, the stores are full of fresh berries. We can't get enough of the things. Even the local woods are starting to have the wild dewberries, a relative of the blackberry, and the kids eat them as soon as they pick them. We did manage to bring home enough one day to make a cobbler.
One way we like to use the strawberries in particular is to make this salad. The tender baby spinach and acidic and sweet berries and dressing are very welcome this time of year.

While this salad always has strawberries we do like to add raspberries, blackberries or even blueberries.

You can use any strawberry jam but homemade freezer jam is really bright and amazing. It is also very easy to make. I use the surgel brand of pectin and follow the instructions in the package. Really simple and really amazing. When the berries are so cheap, why not!

Strawberry Fields Salad

1 cup almonds, sliced

1 egg white

1/2 cup brown sugar

1/2 tsp cinnamon

3 packages spinach

1 lb strawberries, sliced

1 1/2 tsp poppy seeds

1/2 cup canola oil

1/2 cup white vinegar

1/4 cup sugar

1/2 cup strawberry jam

1 tsp onion, grated

1 tsp salt

        1. Mix together the almonds, egg, brown sugar and cinnamon.

2. Spread out on a parchment lined baking sheet and bake at 350 degrees for 18 minutes. Allow to cool completely and crumble.

3. Make the dressing. Combine the poppy seeds, oil, vinegar, sugar, jam, onion and salt in a jar and shake well to combine.

4. To assemble the salad, place the washed spinach in a large bowl, add strawberries, nuts, and dressing and toss.

Cherry Cream Cheese Pie

Growing up this was our vary favorite pie. My brother Dirk was always the most vocal in need to have it present at any of the major food functions.
I always loved it because of the smoothness and the tang. The combination of cream cheese and the lemon juice in it works well to counteract the sweetness.

I make all the crepes, panna cotta and other fancy desserts simple childhood favorite still satisfies.

Cherry Cream Cheese Pie

1 Pkg(8 oz) cream cheese, softened

1 can(14oz) sweetened condensed milk

1/2 cup lemon juice

1 tsp vanilla extract

1 can(28oz) cherry pie filling

1 graham cracker pie crust store bought or homemade

Directions:

1. Beat the cream cheese in a bowl until light and fluffy.

2. Add the milk and blend thoroughly. Stir in lemon juice and vanilla.

3. Pour into prepared pie crust and refrigerate 3 hours.

4. Top with cherry pie filling and serve.