Recipes


Harrys Berries Strawberry Crisp

Ingredients:
4 Pints Strawberries, Sliced
6 Tablespoons Dry Tapioca
2 Cups Flour
1 Cup Packed Brown Sugar
1/2 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Sticks Butter, Softened

Heat oven to 375 degrees. Spray 13 x 9 baking pan with non-stick coating. Toss sliced strawberries with tapioca and pat evenly into
pan. Combine remaining ingredients and crumble topping evenly over strawberries. Bake for 45 - 50 minutes or until topping is golden
brown. Serve warm with vanilla ice cream. 12 servings.

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Harry's Berries Strawberry Pie

Ingredients:
3 Pints Strawberries, Washed and Hulled
1 Cup Sugar
1/8 Teaspoon Salt
1/4 Cup Cornstarch
1/4 Cup Water
1 Tablespoon Lemon Juice
1 Cup Heavy Cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla
1 (9 inch) baked pie shell

In a blender or food processor puree 1 cup of strawberries. Reserve the remaining strawberries whole for the pie filling. In a medium
saucepan, combine the pureed strawberries, 1 cup sugar and salt. In a small bowl, dissolve the cornstarch in the water then add to
strawberry mixture. Cook over medium heat, whisking constantly, until the mixture is thickened, clear red in color and comes to a full
rolling boil (about 5 minutes). Remove from heat and whisk in the lemon juice. Cool for 10 - 15 minutes. Pat the remaining strawberries
dry with paper towels (this is very important - glaze will not stick to wet fruit). Set aside a strawberry for garnish. Gently toss the rest of
the berries in the slightly cooled glaze. Spoon the mixture into the baked pie shell. Refrigerate 2 - 4 hours. Just before serving, whip the
cream with 3 Tbsp. sugar and vanilla. Spoon dollops of whipped cream around edges of pie. Finish with a dollop in the middle and
garnish with a berry on top.

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Harry's Berries Strawberry Salad

Ingredients:
4 Ounces Baby Lettuce Salad Mix
1 Pint Strawberries
1/4 Cup Toasted Pecans, Chopped
1/4 Cup Toasted Almond Slices
1 Tablespoon Strawberry Preserves
1 Tablespoon Red Wine Vinegar
1/4 Teaspoon Kosher or Sea Salt
1/8 Teaspoon Black Pepper
2 Tablespoons Olive Oil

Wash, spin dry and chill lettuce. Toast nuts in a dry skillet over medium heat, stirring constantly, until light brown. Use caution as nuts burn
easily! You may choose to substitute 1/2 cup of either nuts if only one type is desired. Cool. Rinse and slice strawberries. Whisk together
strawberry preserves, red wine vinegar, salt and black pepper. Slowly drizzle in olive oil whisking constantly. Toss all ingredients gently
but thoroughly just before serving. 4 servings.

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Roasted Cherry Tomato Pasta

1 6 Ounce Package Brown Mushrooms, Sliced
1/2 Red Onion, Sliced Into Rounds
1 Bunch Asparagus OR 1/2 Pound Green Beans
2 Pint Baskets Cherry Tomatoes (About 2 Pounds)
4 Cloves Garlic, Pressed or Fine Chopped
Olive Oil
Kosher or Sea Salt
1 Pound Short Pasta (Mostaccioli, Penne, Cavatelli, etc.)
3 Tablespoons Olive Oil
2 Teaspoons Kosher or Sea Salt
1/4 Teaspoon Pepper
1 3.8 Ounce Can Sliced Black Olives
2 Tablespoons Flat Leaf (Italian) Parsley, Chopped
Parmesan Cheese, Grated

Heat oven to 450 degrees. On baking sheet, drizzle and coat mushrooms, onions and asparagus or beans with olive oil and sprinkle with
salt. Lay out as evenly as possible. Roast 10 minutes. Stir and turn over. Roast an additional 10 minutes. If needed you may choose to do
mushrooms and onions in one batch and asparagus or beans in another. Don't overcrowd baking sheets. On baking sheet, drizzle and
coat cherry tomatoes with olive oil and sprinkle with salt. Roast 10 minutes. Remove from oven and add pressed or chopped garlic. Stir
gently. Roast an additional 3 minutes. Cut onions into bite-sized pieces. Cook pasta according to directions in boiling water with 2
Tablespoons kosher or sea salt. Drain. Toss cooked pasta with olive oil, salt and pepper. Add olives, parsley and roasted vegetables.
Top with grated parmesan cheese.

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