Three Colorful and Fragrant Dishes

For the dressing

½ cup fresh raspberries
¼ cup + 1 tbsp walnut oil
2 tbsp balsamic vinegar
2 tbsp honey
juice of 1 lemon
½ tsp pink peppercorn
¼ tsp cinnamon
¼ tsp cayenne pepper
salt and black pepper to taste

Wash and rinse greens and fruit. Slice radicchio in small strips, cut tomatoes in half, and quarter strawberries.

For the dressing, add all ingredients in a blender or food processor and puree until smooth. Adjust seasoning if needed.

Place greens in a large bowl and toss them with about half the dressing. Top with fruit, walnuts, and feta cheese and add more dressing if needed.

Serve immediately.

Cook pasta in boiling water according to package directions. Drain, rinse in cold water, and place in a large bowl.

For the dressing, mix together vinegar, maple syrup, minced garlic, olive oil, salt, and pepper and whisk until smooth.
Pour some of the dressing onto the cold pasta and mix lightly. Add blueberries, tomatoes, mozzarella cheese, and chopped basil leaves to the bowl, pour the remaining dressing over the salad, adjust seasoning if needed, and toss together.

Preheat oven to 400°F. Lightly butter a 9-inch pie dish and set aside.

Clean berries and slice strawberries, if using. Place them in a large bowl and toss with juice of the lemon, honey, and arrowroot. Transfer to the buttered baking dish and set aside.

For the crumble topping, mix flour with salt and sugar; using a pastry blender or 2 knives, cut butter into the dry ingredients and work until well combined. The mixture should be crumbly—if it doesn’t hold together, add a few drops of cold water. Refrigerate for about 20 minutes before using.

Spread topping over fruit, pressing down slightly. Sprinkle with slivered almond and bake until the top is golden brown and the fruit is bubbly, about 35-40 minutes. Let cool 10 minutes and serve warm.