Ingredients: 6 ounces fresh strawberries 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup granulated sugar 3 tablespoons unsalted butter, cold 1/3 cup plus 1 tablespoon heavy cream, chilled sanding sugar for topping, optional Directions: Preheat the oven to 350 degrees F, and line a cookie sheet with a silicone mat or piece of parchment paper. Next, hull and dice the strawberries. Dice the berries into pieces no larger than a 1/4". In a medium bowl, combine the flour, baking powder, salt and sugar. Stir with a fork until well blended. Next, add the butter and blend it into the flour mixture using a pastry cutter or two knives. You could also use your fingertips to r
Ingredients: 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 cloves garlic, crushed 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 russet potato, peeled and cubed Kosher salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes in juice 2 fresh rosemary sprigs 1 (15-ounce) can cannellini beans, drained and rinsed, divided 2 (14-ounce) cans low-sodium beef broth, divided 1 (1-ounce) Parmesan rind 1/4 cup chopped fresh flat-leaf parsley Directions: Chop all the veggies and set aside. In a large, heavy pot, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook,
