Light Recipe: Rhubarb Ginger Sorbet with Swanton Strawberries, Aged Balsamic Vinegar and Greek Yogurt

Dieters, this delicious dessert is almost guilt free.

Sounds ho-hum? In fact, it’s wonderful: light in calories, big in flavor and as satisfying as it is  guilt free.  My friend Patti, a Midwestern girl, introduced me  to the rhubarb sorbet concept (rhubarb is a popular ingredient back there but not so much during my California upbringing). I’d never bought rhubarb before but now I’m a believer. The sorbet is intense and creamy, the latter being a natural property of cooked rhubarb.  Also helping is the fact that no water is used in the sorbet recipe (sorbets usually are made with sugar water).  The best choice for the  strawberries are the wondrous ones from Swanton, which are available at the Menlo Park farmers market, Whole Foods and elsewhere.  And the Fage brand Greek-style yogurt is to yogurt what Domaine de la Romanée Conti is to pinot noir. Another discovery I have Patti to thank for.

A Simple Approach for Killer Salads

Forget about mixing vinaigrettes, blending dressings, etc. The essence of a green salad is best experienced with the simplest approach to dressing the greens (and other things). It’s amazingly easy and can be scaled from a quick salad for one to greens for a crowd. Instructions follow, along with two delicious recipes.

One of them is a summer recipe that relies on ingredients from local farmers markets, highlighted by some of the best strawberries anywhere, grown by Swanton (sold at Menlo Park farmers market).