A salute to strawberry season

Ingredients:

1½ cups crushed pretzels about 4 cups / 5 ounces mini pretzels
½ cup unsalted butter
¼ cup light brown sugar light or dark brown, packed
One 14-ounce can sweetened condensed milk, chilled
One 12-ounce container whipped topping, thawed
One 6-fluid-ounce can frozen lemonade concentrate, unthawed
1 cup fresh strawberries, sliced
Garnish with: Whipped Cream, Freeze dried strawberries- crushed and Lemon zest

Pretzel Crust Directions:

1. Preheat oven to 350℉ and grease pie dish.
2. In a large food processor or by hand in a sealed bag with a mallet, crush pretzels into slightly coarse crumbs
3. In a medium mixing bowl, melt butter in the microwave. Using a spatula, stir in pretzel crumbs and brown sugar until well combined
4. Scoop mixture into pie dish, discarding ¼ if using an 8-9” crust. Using the bottom of a measuring cup or drinking glass press into dish and along the sides to create a wall. Add additional mixture as needed.
5. Bake 10 minutes. Cool before filling.

Filling Directions:

1. In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy.
2. Add the sliced strawberries and lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y.
3. Pour the filling into the pie crust. Place in the freezer to chill overnight.

To serve: Remove pie from freezer and let sit for 10 minutes. Top with whipped cream and sprinkle with freeze dried strawberries and lemon zest over the top.

Strawberry Glazed Pork Tenderloin. Ingredients:

2-3 lb. Boneless Pork Tenderloin
1 tsp. red pepper flakes
1 tsp. garlic powder
2 tsp. olive oil
Salt & Pepper
1 bunch of scallions - chopped
2 tbs. honey
4 Tablespoons Balsamic vinegar – divided in half
3 - 4-inch piece of fresh ginger - chopped finely
3/4 cup strawberry preserves
4cloves of garlic - chopped finely
1 cup fresh strawberries sliced

Directions:

1. Combine the red pepper flakes, garlic powder, olive oil, scallions, honey and 2 T. balsamic vinegar in a shallow dish. Mix together and add pork tenderloin. Turn pork until it is thoroughly covered and then season with salt and pepper. Place in the refrigerator and let marinate for at least one hour.
2. When ready to cook, preheat oven to 350 degrees.
3. Heat a large cast iron skillet or metal sauté pan on medium heat until hot. Carefully place the pork in the pan and allow the pork to get a nice char or even browning on all sides. Add marinade mixture to the pan and let cook for 30 seconds.
4. In a separate bowl, combine the remaining ingredients and stir.
5. Spoon this mixture over the pork after the pork has charred/browned on all sides.
6. Place the pork and in oven. Cook pork in the oven for about 15 – 20 minutes or until a thermometer reads an internal temperature of 140-145 degrees.
7. Cover and let the pork rest for 10 minutes before slicing.
8. To serve: Slice the pork on a diagonal and drizzle strawberry balsamic glaze over the pork. Serve with wild rice, jasmine rice or cous cous.