The other day I came to a realization.  After one year of juggling full-time employment and mommyhood, trying to keep a garden, cook great meals, keep this blog, write fantastic stories at work — I was nearly burned out. Cooking and gardening — both sources of relaxation — had become drudgery. This blog had become an after thought. And work was getting frustrating.

So, over the past few weeks, I’ve spent some time doing nothing. As a result, some nights we have frozen pizza for dinner. And some weekends, the house gets pretty darn gross. But you know what? That’s OK.

For the next month or two you’ll see fewer blog posts. Not that I’ve been blogging much this summer.  If I find a recipe or revisit and old one that I can’t resist sharing, you will find it here. Otherwise, know that I’m hitting the reset button.

I couldn’t help but share these tostadas that are a perennial favorite around here. I found this recipe in 2007 when Jeff was living in Houston. We picked up recipe cards anytime we were at Central Market or Whole Foods, and a few of them were good enough to make year after year. I made these again last weekend when my parents were in town.

The combination of flavors and textures are really quite incredible. The black bean and avocado mixture could be eaten alone or as a dip. Feta cheese isn’t exactly Mexican, but with the rest of these ingredients it’s absolutely amazing.

Chicken and Black Bean Tostadas
Whole Foods Market

1 large ripe avocado
4 teaspoons fresh lime juice
2/3 cup canned black beans, rinsed
2 green onions, chopped
hot sauce, such as Tobasco
2 cooked chicken breast halves, shredded
1 tomato, seeded and chopped
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
additional lime juice
4 tostada shells or fresh corn tortillas
2 cups shredded lettuce, such as iceburg
2/3 cup crumbled feta
Salsa, preferably chipolte

In a small bowl, combine shredded chicken, tomato, cilantro and cumin. Season to taste with a squeeze of lime juice.

In a separate, medium bowl, mash the avocado with the 4 teaspoons of lime juice until almost smooth. Mix in beans and green onions. Season to taste with hot sauce.

Arrange tostada shells on plates. Top with lettuce, guacamole, and chicken mixture. Sprinkle with feta, spoon salsa over, and serve.

Serves 4.

I know a recipe is good if I’m still thinking about it three weeks later. Yesterday I picked up six ears of corn at the Tower Grove Farmer’s Market because I needed to make this again. Sweet corn kernels, limas, garbanzos, tomatoes tossed with tarragon and a champagne vinaigrette. It’s so amazingly addictive. Hands down, this is my favorite find this summer.

I adapted this from a recipe on the Williams-Sonoma website.  There is a lot of wiggle room here — grill the corn, or boil it. Use other varieties of beans, such as fava, or use different herbs. But please, do include tarragon. The hint of licorice and the sweet tang of the vinaigrette is what really make this work.

I took some of this over to my friend Christine, who had twin boys five months ago. Yes, it’s taken me five months to take food to her. I also took her my mom’s chicken tetrazzini — 80′s comfort food at its best.  Better late than never, right?

And few things are better than summer veggies in late July. Sweet corn, multi-colored tomatoes, fragrant herbs. Before I turn you loose with this recipe, know that this may take longer to make than you’d expect. Plan for 45 minutes if you use corn on the cob. The only problem here is you’ll end up with more vinaigrette than you’ll need. This is best at room temperature. I can say with near certainty that it’s nothing like the succotash you grew up with.

Succotash
adapted from Williams-Sonoma.com

For the Champagne vinaigrette:

1/2 cup grapeseed oil
1/4 cup extra-virgin olive oil
2 T Champagne vinegar
2 T Dijon mustard
1 shallot, minced
1 tsp. salt
1/2 tsp. white pepper

Succotash

6 ears of corn, husks and silks removed
3 to 4 Tbs. unsalted butter, melted
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen lima beans
1 1/2 cups frozen edamame
1 can (15 oz.) chickpeas, drained and rinsed
3 vine-ripened tomatoes, seeded and diced
10 to 12 cherry or tear-drop tomatoes, halved lengthwise
2 T chopped fresh basil
2 T chopped fresh flat-leaf parsley
2 T chopped fresh tarragon
1/2 cup thinly sliced red onion

To make the vinaigrette, in a bowl, combine the grapeseed oil and olive oil in a measuring cup with a spout. In a nonaluminum bowl, whisk together the vinegar, mustard, shallot, salt and white pepper. Add the oils in a slow, steady stream, whisking constantly. Use immediately, or cover tightly and refrigerate for up to 2 days.

Bring a pot three-fourths full of salted water to a boil over high heat. Boil corn for 10 minutes. Rinse under cold water. Remove kernels with a paring knife, running the knife down the cob vertically. Put corn in a large bowl. Boil edamame and lima beans according to package instructions.

In a large bowl, combine the corn kernels, chickpeas, lima beans, vine-ripened and teardrop tomatoes, basil, parsley, tarragon and onion. Drizzle with 1/2 cup of the vinaigrette and toss gently to coat. Season with salt and black pepper.

Serve with the remaining vinaigrette on the side. Serves 6 to 8.

Complain about the weather and watch me roll my eyes. But this summer, I get it. I am complaining, too. It’s been a million degrees every day this past month in St. Louis. When the sun isn’t blazing, rain is pouring. And before it got hot, we had tornadoes every other week.

Yes, I am tired of it.

How hot was it this week? I’ll spare you the triple-digit heat index. It was so hot that a colleague of mine baked two dozen cookies in her car outside the paper. It was so hot that the Tower Grove Farmer’s Market was packed before 8:30 a.m. It was so hot that Gabi hasn’t gotten to splash around in her wading pool since the beginning of July.

When it’s 100-plus degrees, it’s almost too hot for ice cream. Sorbet or granita is better. Both are lighter, cleaner, stronger. This weekend, watermelon granita fit the bill.

Granita is an Italian semi-frozen dessert made from water, sugar, and fruit. First you make a simple syrup. Then puree the fruit in a blender. Combine the two in a metal baking dish, freeze, stir with a fork after a few hours and sha-bam. You have granita. If you need to,  put it on the counter for a few minutes to thaw a bit before serving.

I love this recipe. If you love watermelon like my toddler and I do, then you will too.

For extra indulgence,  drizzle a half-teaspoon of Campari over your bowl of granita. The result is an adult icee that will make you feel better about the heat.

Watermelon Granita
adapted from Bon Appetit Fast Easy Fresh

1/4 cup water
1/4 cup sugar
3 1/2 cups watermelon,  cut into 1-inch cubes
4 teaspoons fresh lime juice
1 to 2 teaspoons Campari (optional)

Heat sugar and water in a heavy small saucepan over low heat, stirring until sugar dissolves. Turn up the heat and bring to a boil. Cool.

Puree the watermelon in a blender. Measure out two cups of puree. Stir in sugar syrups and lime juice. Pour into 8x8x2-inch metal baking pan. Freeze 2 hours. Stir with a fork, then freeze until solid, about 3 hours. Using for, scrape granita to form crystals. Spoon into bowls. Drizzle 1/4 to 1/2 teaspoon Campari over each.

This past weekend, Jeff got up at 6:30 a.m. and began the 14-hour task of smoking a brisket. It was an 8-pounder — a week’s worth of sandwiches. As wonderful as the tender brisket was (we could pull it apart with forks), four days later we have become brisket-ed out. Too much meat, I must say. But the beans I could eat forever.

These were my contribution to the meal, plus homemade white bread. Honestly, It’s hard to find a green beans worth blogging about. I typically fall back on sauteing them with shallots and slivered almonds. This Spanish combination of red onion, fried almonds, herbs and Iberico cheese is a different twist and one that must replace the shallots-and-almonds stand by. Manchego or Parmigiano-Reggiano cheeses work well here, too.

Slicing the onion as thin as humanly possible is key here. If you have a mandolin, use it. Or, consider buying an inexpensive hand-held one.

These beans were toddler approved. We adults loved them too.

Green Beans with Shaved Onion, Fried Almonds and Iberico Cheese
adapted, just slightly, from Olives and Oranges

1/4 plus 2 tablespoons extra-virgin olive oil
1/4 cup whole raw almonds
1 teaspoon salt
1 pound green beans, trimmed
5 ounces Iberico cheese (or Manchego or Parmigiano-Reggiano), rind removed, cut into 1/3- to 1/2-inch irregular chunks
1 small red onion, thinly sliced or shaved on a mandoline or vegetable slicer
1/2 cup loosely packed fresh Italian parsley, basil, oregano, and/or any combination of herbs

Heat 2 tablespoons oil in a small skillet over medium high heat. Add almonds and cook, shaking skillet back and forth every now and then until nuts are golden and start to pop, about 4 minutes. Remove from heat, sprinkle with 1/2 teaspoon salt, and stir. Remove nuts from oil with a slotted spoon and drain on paper towels. Then coarsely chop.

Bring a large saucepan of well-salted water to a boil. Add beans and cook until crisp-tender, about 5 minutes. Drain, transfer to a large bowl, and immediately toss beans with remaining 1/4 cup oil and 1/2 teaspoon of salt.

Add cheese, onion and herbs. Toss well. Let sit for a few minutes, then toss with almonds and serve.

A bahn mi is a Vietnamese sandwich that combines hot, sour, sweet and crunchy. It is a little like a salad between two pieces of toasted French bread. I won’t kid you. Making one can be time consuming. It involves pickling carrots and daikon radish. Then you must marinate, chop, grill and assemble. And finally, it’s time to take a bite. The combination of flavors and textures is incredible.

Jeff and I have been doing a lot of Vietnamese cooking this summer. Lime juice, cilantro, fish sauce and chiles have a cooling effect when its 90-degrees outside, and we’ve had too many of those so far this year. The marinade , which combines hot, salty, sour and sweet, makes killer chicken. Keep in mind that it has lime juice, so don’t let the chicken soak longer than three hours. Citrus can do funky things to protein if given more time.

I’m also including rough instructions for a Vietnamese chicken salad, which can be assembled in 15 minutes with leftover grilled chicken and the pickled veggies. No cooking required.

Grilled Chicken Bahn Mi
slightly adapted from Food & Wine, June 2008

Marinade:
1 cup Asian fish sauce
1 cup fresh lime juice
1/2 cup sugar
8 garlic cloves, minced
4 red Thai chiles, thinly sliced
1 tablespoon kosher salt
8 skinless, boneless chicken breast halves (3 1/2 pounds)

MAKE THE MARINADE: In a bowl, whisk the fish sauce with the lime juice, sugar, garlic, chiles and salt. Put the chicken in a resealable plastic bag with all but 1/4 cup of the marinade. Reserve the remaining marinade for the Vietnamese Chicken Salad (recipe follows). Seal the bag and refrigerate the chicken for 3 hours.

Pickled Vegetables:
1/2 cup water
1/4 cup rice vinegar
1/4 cup sugar
1/2 teaspoon kosher salt
Pinch of crushed red pepper
2 large carrots, julienned
2 to 3 ounces daikon radish, julienned

PICKLE THE VEGETABLES: In a small saucepan, bring the water, vinegar, sugar, salt and crushed red pepper to a boil. Transfer the brine to a large bowl and let cool to room temperature. Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days.

Bahn Mi
Four 8-inch baguettes, split and grilled
1/4 cup mayonnaise
1 cucumber, thinly sliced lengthwise
10 large cilantro sprigs
1 jalapeño, thinly sliced

MAKE THE BANH MI: Light a grill. Remove the chicken from the marinade and pat dry. Grill the chicken over moderate heat, turning once, until just cooked through, about 14 minutes. Transfer to a work surface and let rest for 5 minutes.Drain 1 cup of the pickled vegetables. Slice 6 of the chicken breasts. Reserve the remaining pickled vegetables and 2 breasts for the Vietnamese Chicken Salad. Spread the cut sides of the baguettes with mayonnaise. Arrange the cucumber slices on the bottom halves. Top with the chicken and the pickled carrots and daikon. Garnish with the cilantro sprigs and jalapeño. Close the sandwiches and serve.

Vietnamese Chicken Salad
Food & Wine, June 2008

(The only essentials are the marinade, oil, greens and chicken. Mix and alter this as you like and the result will no doubt be incredible.)

1/4 cup reserved chicken marinade
1 tablespoon vegetable oil
Green cabbage, romaine lettuce, or other sturdy greens
2 reserved grilled chicken-breast halves, sliced 1/3-inch thick
1 medium shallot, thinly sliced
1 cup reserved pickled carrots and daikon, drained
1/4 cup finely chopped mint
1/4 cup finely chopped cilantro
Salt and freshly ground pepper

In a large bowl, whisk the reserved chicken marinade with the vegetable oil. Add the cabbage, chicken, shallot, pickled carrots and daikon and chopped mint and cilantro and toss well. Season with salt and pepper.

Last year, I took a picture of Jeff on his first Father’s Day holding Gabi by the staircase. She was smiling and squirming, he was beaming. This year, as the two of them cuddled on the couch and read Tumble Bumble, I took pictures and made breakfast.

Jeff loves waffles. So this is what I made him.

Appropriately, this recipe comes from Hungry Monkey, a hilarious book about a Dad trying to raise an adventurous eater. How good are are these waffles?  “…yeasted waffles are better than waffles with bacon in them,” Matthew Amster-Burton, writes.

Agreed. There are a million and one ways to make waffles. But if you haven’t tried yeasted ones you’re missing out. The texture is much better than regular waffles. They brown better and they’re crispier. And you do most of the work before bed. You let the batter get all bubbly on the kitchen counter over night. The next morning, just separate two eggs. Stir the yolks into the batter. With a hand mixer, whip the whites until they hold peaks. The whites then get folded into the batter.

The yeast and whites makes the waffles nice and airy. Jeff shared his waffles with Gabi as I made more. They loved every bite.

This batch made around 14 waffles. Leftovers can be frozen and reheated in a toaster.

Yeasted Waffles
Hungry Monkey

10 ounces all-purpose flour (about 2 1/2 cups)
1 tablespoon sugar
1 teaspoon instant yeast
3/4 teaspoon salt
1 stick unsalted butter, melted and cooled until warm
2 cups warm milk (any kind)
1 teaspoon vanilla extract
2 large eggs, separated

The night before, mix the flour, sugar, yeast, and salt in a large bowl. Add the butter and stir until well combined. Stir in the milk and vanilla, leaving a few lumps. Cover with foil, plastic wrap or a loose fitting lid and leave overnight at room temperature.

The next morning, the batter should be a bit frothy. Stir in the yolks. Whip the whites to stiff peaks and fold gently into the batter using a spatula.

Pour an appropriate amount of batter onto a preheated waffle iron. Cook five minutes or so, depending on the strength of the iron.

I’ve begun cooking my way through Heidi Swanson’s Super Natural Every Day. I LOVE this cookbook. I’m determined to make everything in it, from the little quinoa patties to the honey and rose water tapioca. Like most of Heidi’s recipes, this spinach and feta strata makes you feel full of energy. It’s chock full of good things. It tastes great. On top of that, it’s quick and easy.

Every now and then, an occasion arises when an impressive breakfast is needed, something that’s pre-made but also fresh from the oven. It’s been nice these past two weeks NOT having one of those occasions. It was just Jeff, Gabi and me pattering around the house. But because I consider the two of them worthy of above-average breakfasts, I popped this in the oven over Memorial Day weekend and it fed us for two days .

Another thing I love about this is you make it the night before. As you sleep, the bread soaks up the eggy milk mixture. I love the spinach in this, but you could also use chard. The feta blends in nicely, adding a bit of saltiness. To top it off, I snipped some fresh herbs growing outside and crumbled them on top.

Absolutely delish.

Spinach and Feta Strata
slightly adapted from Super Natural Every Day

Zest from 1 lemon, grated
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups milk
6 large eggs
3 cups day-old whole wheat bread cubes (1/2-inch)
2 cups finely chopped spinach or chard
3/4 cup feta cheese, crumbled
1 teaspoon fresh oregano, chopped

Drizzle a little olive oil in a 9 x 9-inch baking dish (or equivalent). Sprinkle the pan with the lemon zest.

In a medium bowl, whisk the olive oil, mustard, salt and pepper with a splash of the milk. Whisk in the rest of the milk and eggs.

Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss this with your hands so that the spinach and feta mix with the bread. Slowly pour the egg mixture over the bread mixture and sprinkle with the remaining feta. Cover and refrigerate overnight.

The next morning, preheat oven to 350°F with a rack in the top third of the oven.

Bake the strata uncovered for 45 to 55 minutes, until the egg is set in the middle and the sides are browned. You may need to cut into the middle for a test to see that it’s done. (Optional: put the strata under the broiler on low setting before removing from the oven just to brown the top a bit more.)

Serve warm, drizzled with a bit of olive oil and a sprinkling of chopped fresh oregano.

Serves 6.

Daniel got married in Maui a few weeks ago and sent us these amazing macadamia nuts. Now that it’s nearly impossible to spend more than 2 hours on an airplane (due to our squirmy little G), we’ve been invited this year to weddings in San Diego, Malaysia, Peru and Maui. I was musing about this on Facebook recently when Daniel chimed in, trying to entice me even more with macadamia nuts. As if an ocean and the beach weren’t enough, along with some amazing Kona coffee, frozen grapes and an oceanside maitai.

Since we’re stuck here for a while, Daniel sent us macadamias and some Kona coffee. It was a lovely thing to do, especially considering how crazy things are the week of a wedding. I’d forgotten how much I love super fresh macadamias. They reminded Jeff and me of our honeymoon six years ago, when were zipping around the Big Island in a convertible, sun burnt,  munching on macadamias and Hawaiian bread. How I wish we could have been at Daniel and Marianne’s wedding.

Instead, Jeff and I made this encrusted mahimahi with mango salsa. The flavors were very Hawaii and very delicious, but  nevertheless  a distant second to a wedding in Maui.

Yet this was so good that I made it twice last month.

The recipe is fairly simple. Marinate the fish in lime juice, but be sure not to let the fish soak for more than one to two hours. Coat the fish in butter, dip in a mixture of panko, chopped macadamias and cilantro, and then bake until crispy. YUM! The mango salsa is incredible with it.

Macadamia Encrusted Mahimahi with Mango Salsa
Bon Appetit, June 1991

1 10-ounce mahimahi fillet (1 inch thick), skinned, halved crosswise
1/2 cup fresh lime juice
1/3 cup panko (Japanese bread crumbs)
1/4 cup chopped macadamia nuts
1 teaspoon minced fresh cilantro
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted

Place mahimahi in shallow dish. Pour lime juice over. Marinate 1 hour, and no more than two hours, turning fish over occasionally.

Preheat oven to 350°F. Combine panko and next 3 ingredients in small bowl. Mix in 2 tablespoons butter. Season generously with pepper. Pour remaining 2 tablespoons butter into shallow baking dish. Remove mahimahi from marinade and place in baking dish, turning to coat with butter. Spoon panko mixture atop fish, dividing evenly. Press topping gently to adhere. Bake until fish is cooked through, about 20 minutes. Transfer to plates and serve.

Serves 2.

Mango Salsa
Bon Appetit, September 1998

2 cups chopped pitted peeled mango (if you’ve never diced a mango, consult this online tutorial)
1 cup chopped red bell pepper
2/3 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons olive oil

Mix everything in a small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

This is the first weekend in two months that isn’t dominated by something pressing.  Our hardwood floors are now refinished. The furniture is moved back in, the books finally back on bookshelves, and the china in the china cabinet. Our nine-hour drive to visit my grandmother in central Kansas is over. We’ve spent a few days with my parents on the other side of the state. And then Jeff’s folks came. Not to mention, work has been INSANE juggling end-of-school-year stories and breaking news in urban education.

On Saturday, Gabi and I went to the Tower Grove Farmer’s Market and stocked up on asparagus.  Every spring Jeff and I crave green veggies so much that we nearly overdose on asparagus. We’re headed in that direction once again. Last weekend, I made stir-fried asparagus with oyster sauce for Jeff’s parents, and it was as delish as ever. Last night, I revisited this incredible asparagus stir fry I’d found on Heidi Swanson’s foodblog, 101cookbooks.com, and first tried three weeks ago. If you haven’t been to her site, it’s wonderful. So is her new cookbook, Super Natural Every Day. More on that later this week.

This stir fry has a little of everything as far as flavor goes. The asparagus and tofu dominate. Then you have heat from the ginger and crushed red pepper flakes, sweetness from the hoison sauce, tang from the lime zest and juice. Cashews provide texture, and mint and basil round it out. Hoison, by the way, is a thick sweet sauce widely used in Chinese cooking.

There are many things I love about Heidi Swanson’s recipes. The first is that they always make me feel good. The second is that you can easily mix and match ingredients without being too worried about it.

At the market, I bought a few handfuls of this tatsoi, with the intention of using it instead of chard or spinach. Tatsoi is a mild Asian green. It looks like a cross between bok choy and spinach, and works really well in stir fries.

Like most stir fries, this one moves quickly. It’s very important to have everything prepped before you start cooking. Another thing to keep in mind: toasted sesame oil has a low smoke point, so use medium heat. You’ll love this one. Tofu and cashews round out the dish nicely in terms of texture and protein. If you happen to have basil and mint, adding a small handful of each at the end adds a nice herbal dimension. If you have one but not the other, or don’t have either, don’t sweat it. This will still be great.

We ate ours with brown rice. It was perfect.

Spring Asparagus Stir Fry
adapted from 101cookbooks.com

Splash of toasted sesame oil
12 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon peeled minced ginger
1/2 teaspoon crushed red pepper flakes
1 bunch of asparagus (about 1 pound), trimmed and cut into 1-inch pieces
a couple pinches of salt
4 cloves garlic, sliced thin
1 big handful of toasted cashews, chopped up a bit
a few handfuls of chopped greens, such as spinach, tatsoi, kale or chard
zest and juice of one lime
1/4 cup hoisin sauce
1 small handful fresh mint, leaves torn
1 small handful fresh basil, leaves torn

Have all your ingredients prepped and close to the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium to medium-high heat. When it is hot, add the tofu, toss or stir a few times, and cook until golden – a few minutes. Remove the tofu from the pan and set aside.

Add another (generous) splash of oil to the pan. Once it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and greens and stir-fry for another minute, or until the greens wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.

Serve with or without cooked brown rice.

Serves 2 as a main course, 4 as a side.

It’s Memorial Day weekend. We’ve had hints of summer –a few humid, hot days — but  it’s definitely still spring. Case in point: rhubarb abounds. And strawberries are at full tilt. They’re the best kind of strawberries, the ones that are so red you can taste the color. We’ve had two weeks of incredible strawberries in our Fair Shares CSA box, and we’ve needed them. They’ve been mood lifters. For those of you who haven’t heard, we’ve had some pretty crummy weather in the Midwest this spring. Tornadoes everywhere. The sirens go off almost weekly it seems.

Fortunately, strawberries and rhubarb provide comfort.

The most obvious combination is this simple crumble. The strawberries and rhubarb almost melt into each other. It’s a fusion of sweet and tart. I made this for the first time in 2008. It’s so amazingly delicious that it’s an annual ritual.

Serve with a scoop of vanilla ice cream. Divine.

Strawberry Rhubarb Crumble
slightly adapted from The Gourmet Cookbook

For filling:

2 pounds strawberries, hulled and halved (quartered if strawberries are large), about 6 cups
1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch slices, about 4 1/2 cups
3/4 cup sugar
3 tablespoons corn starch
1 tablespoon fresh lemon juice
1/8 teaspoon salt

For topping:

1 1/4 cups old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 1/2-inch pieces, slightly softened

Put a rack in the middle of oven and preheat to 425° F.

Gently mix the ingredients for the filling in a large bowl. Spoon the mixture into a shallow 3-quart baking dish.

Stir together oats, flour, brown sugar, and salt in a medium bowl. Blend in butter with your fingers until mixture forms small clumps.

Crumble topping evenly over strawberries and rhubarb. Bake until fruit is bubbling and topping is golden, 40 to 50 minutes. Cool slightly on a rack and serve warm.

Serving suggestion: with vanilla ice cream.

Serves 8