Strawberry and Rhubarb Pie

This has always been on my list to cook, and I found fresh Rhubarb at the farmer's market this past weekend. It hits the spot (you know the one!). Adapted from a recipe from Epicurious.com.

4 cups chopped Rhubarb
1 cup sugar
1/2 tsp. cinnamon
3 Tbs. fresh lemon juice
3 Tbs. cornstarch
1 1/2 fresh strawberries chopped
1 egg
1 Tbs milk

Okay (so I am not good at making pie crusts, but if you are -- go for it!)

Preheat oven to 425 degrees.

Chop rhubarb and cook over medium heat with sugar and cinnamon until sugar is melted; stir constantly, approximately 6 minutes. Mix lemon juice and cornstarch together in a bowl. Add to rhubarb mixture, bring to a boil and cook until mixture is thick; stir constantly, approximately 5 minutes. Allow mixture to come to room temperature, approximately 30 minutes. Fold in strawberries. Cover and chill in the refrigerator for 30 more minutes. Fill pie crust and cover with additional crust topping -- add decorative design if you like! Mix egg and milk together to make an egg wash and brush on pie crust. Bake for 35 minutes. Cool 1 hour before serving.

I bet this will be delicious with ice cream on top! love, Rach

Advocado Chicken Salad

Another one of my clean out the fridge recipes... pretty yummy though!

Rotisserie Chicken (chopped)
1/2 Red onion (chopped)
1 Avocado (chopped)
2 Roma tomatoes (chopped)
1/2 C. Feta cheese
1 Tbs. Lime Juice
1/2 tsp. Cumin
Salt and Pepper to taste

Mix and eat! I like to serve it over over tortellia chips topped with lettuce and a dollop of sour cream. Enjoy! Rachel