What you will need:

• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 Tablespoons cornstarch
• 1/2 teaspoon kosher salt
• 2 cups whole milk
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 1 pint strawberries with the stems

In a heavy-bottomed saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the milk, whisking to combine, and set the pan over medium heat. Bring to a boil, stirring constantly with a wooden spoon, and cook until the pudding thickens, 2-3 minutes. Turn off the heat and stir in the butter and vanilla.

ladle the pudding into four 4-oz ramekins or small bowls and let cool.

serve warm, at room temperature, or chilled, passing the strawberries around for dipping.

serves 4

sometimes the classics are best

What you will need

• 3 skinless boneless chicken breast, about 1lb
• 3/4 cup olive oil plus 2 tablespoons
• kosher salt and fresh ground pepper
• 6 assorted beets, about 4 lbs trimmed, peeled, and quartered
• 3 shallots, unpeeled, trimmed and halved
• 1 large clove of garlic unpeeled
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons Dijon mustard
• 10 cups mixed greens
• 1/4 cup fresh tarragon leaves
• 1 apple, cored and chopped
• 1/4 cup slivered blanched almonds, toasted

preheat the oven to 375*F

Place chicken breast on one half of a baking sheet lined with aluminum foil. Drizzle with 1 Tablespoon of the olive oil, season with salt and pepper, and toss to coat. place the beets, shallots, and garlic on a piece of aluminum foil and drizzle with the remaining 1 tablespoon of olive oil.wrap loosely in the foil and place on the baking sheet. Roast until the chicken is opaque throughout, about 25 minutes. Transfer the chicken to a cutting board to cool and return the baking sheet to the oven. Continue roasting until the beets are fork-tender and the shallots are very soft, about 45 minutes. Remove from the oven and let cool.

When cool enough to handle, shred the chicken and set aside.

To make the vinaigrette, combine the balsamic vinegar and mustard in a blender.

Squeeze in the roasted garlic and add the shallots, discarding the skins. Blend until well combined, about 20 seconds. put the 3/4 cup olive oil in a measuring cup  with a spout. With the blender running, add the olive oil from the measuring cup in a steady stream. Blend until the dressing is emulsified. season with salt and pepper to taste. (Left over dressing can be refrigerated for up to 2 weeks.)

In a large bowl, toss the mixed greens and tarragon. pour in the dressing to taste and toss to coat all the ingredients. Mound the greens on a platter and arrange the chicken, beets, apples, and almonds on top. Serve right away.

Happy Day Everyone! With our  slightly cooler weather we have had this last week, we had a lot of tomatoes set and ripen. That just means more for you. This weeks baskets is quite a lovely variety of things like:

• bag of kale
• green onions,
• walla walla onion
• summer squash
• beets
• bagel peaches
• santa rosa plums
• bell pepper
• strawberries
• cucumber
• TOMATOES!

Also if there will be some extra things like more squash, peaches, plums, pepper variety, more tomatoes, etc. available in the fridge or next to it. Everyone have a fantastic weekend and stay cool!