Many of the recipes that I post are based on the wholesome, nutritious foods that I make for my family on a regular basis. Other recipe posts are inspired by a speech or language concept I am working on with my students. Still others are inspired by something delicious I tasted in a restaurant. And many are based on an experience I may have had while visiting a particular destination. Throughout the summer months you will be getting a taste of my family’s weekly trips to our farm. Well, it’s not exactly all ours (although I do love the sound of that), but it is partially ours. We are shareholders at a local farm that is part of an organization called Community Supported Agriculture or CSA–find out more about it here. Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. A farmer offers a certain number of “shares” to the public. Interested consumers purchase a share (or “membership” )and in return receive seasonal produce each week throughout the farming season. Many of the vegetables are pre-picked for you, however our farm also includes u-pick fields which includes strawberries, peas, herbs and wild flowers. What a great experience for your kids—-and a wonderful way to learn and build language concepts. Take a look at the beautiful CSA farm we belong to here.
The past few weeks have been strawberry season at the farm, and boy were they sweet–and abundant. We had more than enough to enjoy in cereal, ice cream and by the handful, and still more to freeze for later. This week’s recipe was one more way to indulge in one of nature’s sweetest treats.
Strawberry fields forever!! They do seem to go on forever in this photo. These are the strawberry fields that we pick our berries from. They were so sweet and delicious!
Strawberries and Cream Tortilla Pizza
Preheat oven to 350 degrees—
Ingredients:
2 flour tortillas (or rice tortillas for a gluten-free option)
2 medium bananas, sliced
1 cup strawberries, sliced
for caramelized topping:
3 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter (room temperature)
for whipped topping:
2/3 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 cup Greek strained yogurt
Lightly grease the bottom of a cookie sheet with butter—this will prevent the tortillas from sticking. If you have gluten allergies—try rice tortillas for a gluten-free dessert.
Slice one banana and evenly distribute onto tortilla.
Add sliced strawberries—-to address spatial concepts, place them ON TOP OF, NEXT TO, UNDER and BETWEEN the bananas
To make the carmel-like topping combine 3 Tablespoons brown sugar, 1 teaspoon cinnamon and 2 Tablespoons room temperature unsalted butter. Blend well.
Evenly distribute the mixture over the tortillas.
Bake at 350 for approx 10 minutes. Edges of tortilla will begin to brown slightly
TO MAKE THE WHIPPED TOPPING: In an electric mixer combine 2/3 cup heavy cream, 1 teaspoon pure vanilla extract, 2 tablespoons sugar. Mix at high speed until stiff peaks start to form.
To make this topping super healthy, fold in 1/2 cup of greek yogurt. It contains 0 % fat, very low in sugar and is full of healthy yogurt cultures
Place the whipped topping on top of the warm tortilla. Cut into quarters with a pizza cutter. Serve warm!
Print out the pictures and practice sequencing skills. Cut out the pictures, review the steps in the recipe, then ask your child to try and put them in the correct order.
Any time you would like to cook for me, I’m available. This site is wonderful. Thank you!