from Lynette Jandl

Ingredients

7 cups fresh strawberries, hulled
2 cups sugar
1 1/4 cups fresh orange juice
1 cup fresh lemon juice

Directions

1. Puree the strawberries in a blender or food processor, working
   in small batches, if necessary.
2. In a large bowl, combine the puree with the sugar, orange juice
   and lemon  juice and allow to stand at room temperature for 2 hours.
3. Pour into a 9″ square pan and place in the freezer.
4. When the mixture is frozen about 1″ on all sides of the pan, (about an hour) transfer to a mixer bowl and beat until mushy.
5. Return the mixture to the pan and freeze again until it is slightly frozen, about 45 minutes.
6. Beat one more time, return the mixture to the pan and freeze until firm.
7. To soften the sorbet before serving, puree it for a few seconds in
   a chilled food processor bowl. Serve immediately.

   NOTE: You can also make this in an ice cream freezer following the manufacture’s instructions.

Ingredients

1 lb Baby Red Potatoes
5 cloves garlic
1 fennel bulb, julienned
1/4 tsp sea salt
Extra Virgin Olive Oil
Salt and Pepper to Taste

Directions

1. Preheat oven to 400 degrees.
2. Wash potatoes and chop into quarters. Do not peel.
3. Combine potatoes, garlic, fennel bulb, and sea salt in a large bowl.
4. Drizzle with virgin oil and toss until potatoes are well coated.
5. Place potatoes on a cookie sheet and salt/pepper lightly, if desired.
6. Bake until fork tender, about 30 minutes.