Rhubarb Pie with Vodka Crust

prep: 40 minutes, plus 1 hour resting in refrigerator

bake: 35 to 40 minutes

serves 8

for the vodka crust you’ll need…

2½ cups flour

2 tablespoons sugar

½ teaspoon salt

12 tablespoons (1½ sticks) cold unsalted butter, cut into ½-inch slices

½ cup cold solid vegetable shortening, cut into 4 pieces

¼ cup vodka, cold

¼ cup cold water

for the rhubarb filling you’ll need…

1¼ cups sugar

4 Tablespoons arrowroot (find it in the spice aisle of the grocery store)

¼ teaspoon salt

5 cups rhubarb, cut into ¼-inch pieces

2 teaspoons lemon zest

1 egg, beaten

1 tablespoon demerara sugar (optional)

let’s get to it…


Mix half of the flour, sugar and salt in a food processor for 2-seconds. Add the butter and shortening and pulse about 10 to 15 times or until the dough looks like cottage cheese and there is no loose flour. Scrape the bowl and then add the remaining flour and pulse 5 or 6 times. 

Remove the dough from the food processor and place in a medium bowl. Sprinkle the vodka and water over the dough and fold until the dough sticks together and all of the liquid is absorbed. Divide the dough into 2 balls and flatten into 2 4-inch disks. Wrap tightly in plastic wrap and refrigerate for 1 hour. 

While the dough is resting, mix the sugar, arrowroot and salt together in a bowl. Add the rhubarb and lemon zest and toss gently to combine. Set aside.

After the dough has rested, move oven rack to the lowest position and place a baking sheet on the rack. Preheat oven to 425°F.

Dust the rolling pin and work surface with flour. Remove one dough disk from refrigerator. Roll dough in a circle to a uniform thickness (about ⅛-to-¼-inch thick), about 1-inch larger than an upside down 9-inch pie plate. (Turn the pie plate upside down on the dough to measure it). Place rolled-out dough into pie plate and press gently into form of plate. Trim excess (but don’t throw it away!), leaving about ½-inch overhang.

Pour the rhubarb mixture into the pie plate.

Dust the rolling pin and work surface with flour one more time. Roll dough in a circle to a uniform thickness (about ⅛-to-¼-inch thick), about 1-inch larger than an upside down 9-inch pie plate. Cut out flowers or shapes with a small cookie cutter. Place second rolled-out dough on top of rhubarb mixture, being careful not to tear the dough where you made cutouts. Roll up and pinch the edges so you have a nice thick fluted edge (use the extra trimmed dough if necessary).

Brush half of the beaten egg on top of crust. Place the little cutout shapes on top of crust. Brush with remaining egg mixture and sprinkle with demerara sugar if using.

Place the pie on the preheated baking sheet and bake for 10 minutes. Reduce the heat to 350°F and bake for 30 to 40 minutes or until top is golden brown and the rhubarb is tender (poke a skewer through one of the holes in the crust to check). If crust browns too quickly, cover with a piece of foil. Remove from oven and cool on a wire rack at least 1-hour.

Super Easy Chef’s Salad Recipe

prep: 15 minutes

serves 10

you’ll need…

12 cups lettuce
1 cucumber, peeled, halved lengthwise, seeded and sliced
3 hard boiled eggs, sliced into wedges
8 ounces ham, sliced ¼-inch thick and cut into 3-inch strips
8 ounces cheddar cheese, sliced ¼-inch thick and cut into 3-inch strips
8 ounces turkey, sliced ¼-inch thick and cut into 3-inch strips
1 pint grape tomatoes, sliced in half
1 cup vinaigrette
2 cups croutons

let’s get to it…

Place the lettuce in a large serving bowl and toss with half of the vinaigrette.

Arrange the cucumbers, eggs, meat, cheese and tomatoes on top of the greens in an artsy way. Drizzle the remaining vinaigrette on top of the salad and top with a few croutons. Serve the remaining croutons with the salad.  

Spaghetti Squash with Roasted Red Pepper Alfredo

prep: 20 minutes

cook: 30 minutes

serves 6

you’ll need…

1 spaghetti squash (about 4 pounds), cooked 
3 roasted red peppers, roughly chopped
½ cup heavy whipping cream
1 egg
3 tablespoons unsalted butter
1 clove garlic, finely minced or pushed through a garlic press
1 cup grated Parmesan cheese, divided
½ cup diced red pepper, optional

let’s get to it…

Remove “spaghetti” from inside squash and place in a large bowl and keep warm.

Blend roasted red peppers, whipping cream and egg in a blender until smooth; set aside.

Melt butter in a small saucepan over medium low heat. Add minced garlic. Whisk in roasted red pepper cream mixture. Simmer for 2 to 3 minutes. Do not boil!

Stir ½ cup cheese into mixture and simmer for another 1 to 2 minutes.

Pour cream sauce over spaghetti squash and toss gently. Garnish with remaining Parmesan cheese and diced red pepper if using. Serve immediately.

Chicken Marsala Meatballs

prep: 30 minutes
cook: 10 minutes

makes about 24 (1-inch) meatballs

you’ll need…
1 cup finely grated Parmesan cheese, divided
¼ cup finely chopped parsley
1 pound ground chicken (I used thigh meat)
½ cup breadcrumbs
2 cloves finely chopped garlic
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 egg
1 tablespoon butter
2 tablespoons olive oil
¼ cup chicken broth
¼ cup Marsala wine

let’s get to it…
Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. Finely chop the parsley; set aside.

Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated. Form into 1-inch balls.

Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. Remove from pan and top with remaining cheese and parsley. Serve immediately.