Share your local recipes by posting your recipe in a comment below. Don't forget to subscribe to Six Rivers Market Reviews and News blog to learn when new recipes are posted.
Lamb Chops with Lemon and Garlic Marinade 1/4c fresh lemon juice 2 T olive oil 2 T soy sauce 1/4 c chopped green onions 6 cloves garlic, minced 1 1/4t grated lemon zest fresh ground pepper to taste
8 lamb chops
Mix together the marinade ingredients in a shallow dish large enough to lay the chops in a single layer. Lay the chops out in the marinade, turning to coat thoroughly. Let marinate at room temperature for 20 minutes or up to 2 hrs in the refrigerator. Prepare you grill, either gas or charcoal. Grill the chops on the hot fire, turning once or twice, for 10-15 minutes until medium rare. Serves 4. (Local ingredient tags: Lamb, Garlic, Green Onion)
Jerusalem Artichoke Pancakes Serves 4 as a side dish
1 lb Jerusalem Artichokes, scrubbed ½ large yellow onion 1 t. salt 2 T whole wheat flour 1 T corn starch 2 eggs, slightly beaten Salt and pepper to taste 2 T canola oil 2 T butter
Coarsely grate the Jerusalem artichokes and onions. I use a food processor which make a quick and tear-free job of it. Place grated mixture in a colander and sprinkle with salt. Toss and let stand for about 20 minutes. Squeeze as much liquid from the vegetables as possible and place in a large bowl. Add the flour and corn starch. Toss well. Add the eggs and salt and pepper. Mix well and let stand for 15 minutes. Meanwhile heat 1 T oil and 1 T butter in a large frying pan to medium high. Place 4-5 ¼ cup blobs of the artichoke mixture in the pan and flatten into pancakes with the back of a spoon. These will not hold together the way potatoes do so be gentle. Turn carefully when brown on one side. Cook until brown on both sides. Place in a warm oven and cook the second batch with the remaining oil and butter. Serve immediately. (Local ingredient tags: Jerusalem Artichoke, Wheat Flour, Onion, Egg)
Italian Pasta Salad posted Nov 21, 2009 2:58 PM by Mimi @ Cascade Creek Farm
1 package Cascade Creek Farm Italian Sausages
24 oz pasta
1 small onion, diced
1 can of Olives, sliced
1-2 cups Broccoli and/or Cauliflower, chopped
1-2 cups sliced carrots
8 oz Feta Cheese (Wheyward Feta is an excellent choice)
Pesto
Grill or cook sausage in skillet. Boil water for pasta, cook to desired tenderness, drain, add pesto and Feta, and keep warm. Slice and dice veggies. You can sauté the veggies slightly to retain crispness if you wish, or add raw to the pasta. Slice up the Italian Sausages and add to the pasta – Voila!
Italian Sausage Zucchini Cassarole posted Nov 21, 2009 2:51 PM by Mimi @ Cascade Creek Farm
1 lb Cascade Creek Farm Italian Sausage
Olive Oil
1-2 medium Zucchini, 1”cubes
4-6 tomatoes, cubed
1 medium onion, diced
2-6 cloves Garlic, diced
1 cup cooked Long Grain Brown Rice
1 quart Spaghetti Sauce, Homemade or store bought
1 ½ cup mozzarella cheese, grated
Parmesan Cheese, grated
Brown the Italian sausage. While browning sausage, sauté the zucchini, onion, garlic, and tomatoes in the olive oil until zucchini is just softened. Stir in cooked rice and add to sausage in large casserole dish. Sprinkle mozzarella over the top and garnish with Parmesan. Bake at 350 for 20-30 min, until bubbling and golden brown.
Rosemary Cookies posted Sep 16, 2009 8:08 AM by Vicki Reich [ updated Sep 16, 2009 10:16 AM ]
Rosemary Cookies
I made these cookies for Market one day and they quickly disappeared. I think you could substitute lavender or lemon thyme and get equally yummy results. The recipe comes from "The Best of Thymes" by Marge Clark which I highly recommend.
1/2 c. butter 1/2 c. oil 1/2 c. sugar 1/2 c.powdered sugar 1 egg 1/2 t. vanilla 1/2 t. baking soda 1/2 t. cream of tarter 2c. flour 1T. chopped fresh rosemary or 1t. dried rosemary
Combine all ingredients except rosemary in a large mixing bowl. Mix thoroughly, adding a bit more flour if the dough is sticky. Add rosemary and gently combine. Form into small balls, about 1-1 1/2" in diameter, and place on a cookie sheet. Flatten balls with the bottom of a glass dipped in sugar. Bake at 375F. Check after 6 min. Turn pan and bake another 2 to 4 min until pale brown and firm. Makes 3-4 dozen. (Local Ingredients: Eggs, Flour (if you use some soft white wheat in place of white flour), Rosemary)
Roasted Beet Salad posted Aug 5, 2009 9:10 AM by Webmail vaspencer [ updated Aug 5, 2009 9:39 AM ]
Ingredients: 6 medium beets with greens attached 2 large oranges 1 small sweet onion, cut through root end into thin wedges 1/3 c. red wine vinegar 1/4 c. extra-virgin olive oil 2 large cloves garlic, minced 1/2 tsp. grated orange peel
Preparation: Preheat oven to 400ºF. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes.
Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
Vern's Veggies and More! Recipe from Bon Appetit, January 2004
Fennel, Goat Cheese, and Basil Salad posted Jul 31, 2009 12:34 PM by Vicki Reich
Serves 2 as a side dish
1 bulb Fennel 3 oz Fresh Goat Chevre 6-10 basil leaves 1-2 T. Olive Oil Salt and Pepper to taste Red Pepper Flakes to taste (optional)
Cut the stalks off the fennel bulb. Reserve 2 T. of the feathery fronds.. Trim fennel bulb, removing any coarse outer layers. Cut the bulb in half lengthwise and remove the tough core. Thinly slice the halves into julienne. Place in a small bowl. Stack the basil leaves on top of each other and roll them lengthwise. Cut into narrow strips. Add these to the bowl. Chop the reserved fronds and add to the bowl. Break the chevre into small pieces onto the fennel and herbs, using either a spoon or your fingers. Sprinkle the olive oil, salt, pepper and red pepper onto the mixture and toss gently to combine. Serve immediately. (Local Food Tags: Fennel, Chevre, Basil)
Garlic Scape Pesto posted Jul 17, 2009 8:48 AM by Vicki Reich
This is from Vern's Veggies. It's delicious and so versatile.
Garlic Scape Pesto
1 c. chopped garlic scapes
1/3 c. walnuts
1/4-1/2 c. Parmesan cheese
1/2 tsp. salt
pepper to taste
3/4 c. olive oil
Put all ingredients except olive oil in a food processor. Cover and process with several on-off turns till a paste forms, stopping the machine several times and scraping the sides. With the machine running, gradually add the oil and process until the consistency of soft butter.
Refrigerate for one to two days or freeze up to one month.
Snap Peas with Bacon, Chevre, and Craisins posted Jul 14, 2009 1:45 PM by Vicki Reich
Snap Peas with Bacon, Chevre, and Craisins 1 T. olive oil 4-5 garlic scapes, chopped into 1/2" pieces (or 2-3 cloves garlic) 2 strips cooked bacon, crumbled 2 cups Sugar Snap Peas 1/2 c Craisins 1 scallion, chopped 5 fresh basil leaves, chopped (optional) Salt and pepper to taste 1/4 c Wheyward Goat Cheese Chevre
Heat olive oil in a large frying pan over medium high heat. Add the scapes and saute until soft and slightly browned. Add the bacon and saute for another minute or two. Add the snap peas and craisins and saute, tossing frequently until they are almost all bright green. Add the scallion, basil, salt and pepper and toss and cook for another minute. Turn the heat to medium low. Add the chevre and stir until the cheese is melted and coats all the other ingredients. Serve immediately. Makes 4 side dishes (Local ingredient tags: Sugar snap peas, scallions, basil, chevre, garlic scapes)
Fresh Green Beans Mediterranean with Bacon and Red Potatoes posted Jul 14, 2009 1:42 PM by Vicki Reich
Here's a tasty recipe from Just Simply Good Stuff!
Fresh Green Beans Mediterranean with Bacon & Red Potatoes
Ingredients 1-2 lb Fresh green beans 2 - 3 strips Bacon 3 - cloves Garlic peeled & crushed 10 - 15 Pearl Onions 8 - 10 small Red or White potatoes 1 - Chicken bouillon cube 1-2 tsp Just Simply Good Stuff! Mediterranean Medley 1/2 tsp black pepper
Directions Cut bacon into 2" pieces sauté in 2 qt. sauce pot on low, fry 2-3 minutes (do not drain grease!) add crushed garlic, cut tips off green beans, snap in half add to pot, add pepper, Mediterranean Medley, cover w/water bring to boil, add bouillon turn down to simmer, cook 1 hr, add potatoes, peel onions add to pot cook additional 30 minutes or until potatoes are fork tender. (Local ingredient tags: Mediterranean Medley, Green Beans, Garlic, Potato)
WILD-RICE SALAD Adapted from 131 Main Serves 6 to 8 (Side Dish)
This combination of wild and brown rices tossed with curry, pecans, onion, and raisins makes for a truly winning side dish.
2/3 Cup Wild Rice 2/3 Cup Brown Rice 1/2 Cup Olive Oil 3 tablespoons Champagne vinegar 2 tablespoons sugar 1 tablespoon curry powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup diced (1/4-inch) radish 1/2 cup toasted pecans, chopped 1/2 cup chopped fresh flat-leaf parsley 1/2 cup finely chopped red onion 1/2 cup golden raisins 1/2 cup dried currants
•Cook rices in 3 quarts boiling salted water, stirring occasionally, until wild rice is tender and grains split open, 45 min to 1 hour. Drain in a sieve and rinse with cold water to stop cooking, then drain well. •Blend oil, vinegar, sugar, curry powder, salt, and pepper in a blender until combined, then toss with rice and remaining ingredients in a large bowl.
Cooks’ Notes: Salad can be made 1 day ahead and chilled, covered. Serve slightly chilled or at room temperature.
Hummus Crusted Chicken Ingredients • 8 oz. Green Garbanzo Hummus • 4 skinless, boneless chicken breast halves or pieces • salt and pepper • 2 cups coarse soft bread crumbs • 2 to 3 Tbs. olive oil Directions 1. Sprinkle chicken with salt and pepper. Spread chicken with hummus; roll in bread crumbs. 2. Heat 2 tablespoons oil in a skillet over medium heat. Add chicken; cook 12 minutes or until no pink remains (170 degrees F), turning once. Add more oil, if needed. If crumbs brown too quickly, reduce heat. Serve with lime wedges. Makes 4 servings.
* 3 Tbs. butter, melted and divided * 1 cup Springs of Hope Milk * 6 fresh eggs * 1 cup all-purpose flour * 1/2 tsp. salt * 2 Tbs. powdered sugar
Berry Topping
* 3 cups fresh berries (coming soon!) * 1/3 cup fruit preserves * Lemon juice and sugar to taste
Directions
Preheat oven to 450 degrees. For berry topping, gently stir together berries and preserves. Set aside. For pancake, brush a deep baking dish with 1 tablespoon of butter. In mixing bowl, combine milk, eggs, and remaining butter. Whisk. Continue whisking and slowly add combined flour and salt until egg mixture is smooth. Pour batter into baking dish. Bake 13 minutes. Reduce oven temperature to 350 degrees and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar. Fill center with berry topping. Cut into wedges and serve. 4 servings
Lamb Chops with Lemon and Garlic
ReplyDeleteMarinade
1/4c fresh lemon juice
2 T olive oil
2 T soy sauce
1/4 c chopped green onions
6 cloves garlic, minced
1 1/4t grated lemon zest
fresh ground pepper to taste
8 lamb chops
Mix together the marinade ingredients in a shallow dish large enough to lay the chops in a single layer. Lay the chops out in the marinade, turning to coat thoroughly. Let marinate at room temperature for 20 minutes or up to 2 hrs in the refrigerator.
Prepare you grill, either gas or charcoal. Grill the chops on the hot fire, turning once or twice, for 10-15 minutes until medium rare. Serves 4.
(Local ingredient tags: Lamb, Garlic, Green Onion)
Jerusalem Artichoke Pancakes
Serves 4 as a side dish
1 lb Jerusalem Artichokes, scrubbed
½ large yellow onion
1 t. salt
2 T whole wheat flour
1 T corn starch
2 eggs, slightly beaten
Salt and pepper to taste
2 T canola oil
2 T butter
Coarsely grate the Jerusalem artichokes and onions. I use a food processor which make a quick and tear-free job of it. Place grated mixture in a colander and sprinkle with salt. Toss and let stand for about 20 minutes. Squeeze as much liquid from the vegetables as possible and place in a large bowl. Add the flour and corn starch. Toss well. Add the eggs and salt and pepper. Mix well and let stand for 15 minutes.
Meanwhile heat 1 T oil and 1 T butter in a large frying pan to medium high. Place 4-5 ¼ cup blobs of the artichoke mixture in the pan and flatten into pancakes with the back of a spoon. These will not hold together the way potatoes do so be gentle. Turn carefully when brown on one side. Cook until brown on both sides. Place in a warm oven and cook the second batch with the remaining oil and butter. Serve immediately.
(Local ingredient tags: Jerusalem Artichoke, Wheat Flour, Onion, Egg)
Italian Pasta Salad
ReplyDeleteposted Nov 21, 2009 2:58 PM by Mimi @ Cascade Creek Farm
1 package Cascade Creek Farm Italian Sausages
24 oz pasta
1 small onion, diced
1 can of Olives, sliced
1-2 cups Broccoli and/or Cauliflower, chopped
1-2 cups sliced carrots
8 oz Feta Cheese (Wheyward Feta is an excellent choice)
Pesto
Grill or cook sausage in skillet. Boil water for pasta, cook to desired tenderness, drain, add pesto and Feta, and keep warm. Slice and dice veggies. You can sauté the veggies slightly to retain crispness if you wish, or add raw to the pasta. Slice up the Italian Sausages and add to the pasta – Voila!
Italian Sausage Zucchini Cassarole
ReplyDeleteposted Nov 21, 2009 2:51 PM by Mimi @ Cascade Creek Farm
1 lb Cascade Creek Farm Italian Sausage
Olive Oil
1-2 medium Zucchini, 1”cubes
4-6 tomatoes, cubed
1 medium onion, diced
2-6 cloves Garlic, diced
1 cup cooked Long Grain Brown Rice
1 quart Spaghetti Sauce, Homemade or store bought
1 ½ cup mozzarella cheese, grated
Parmesan Cheese, grated
Brown the Italian sausage. While browning sausage, sauté the zucchini, onion, garlic, and tomatoes in the olive oil until zucchini is just softened. Stir in cooked rice and add to sausage in large casserole dish. Sprinkle mozzarella over the top and garnish with Parmesan. Bake at 350 for 20-30 min, until bubbling and golden brown.
Rosemary Cookies
ReplyDeleteposted Sep 16, 2009 8:08 AM by Vicki Reich [ updated Sep 16, 2009 10:16 AM ]
Rosemary Cookies
I made these cookies for Market one day and they quickly disappeared. I think you could substitute lavender or lemon thyme and get equally yummy results. The recipe comes from "The Best of Thymes" by Marge Clark which I highly recommend.
1/2 c. butter
1/2 c. oil
1/2 c. sugar
1/2 c.powdered sugar
1 egg
1/2 t. vanilla
1/2 t. baking soda
1/2 t. cream of tarter
2c. flour
1T. chopped fresh rosemary or 1t. dried rosemary
Combine all ingredients except rosemary in a large mixing bowl. Mix thoroughly, adding a bit more flour if the dough is sticky. Add rosemary and gently combine. Form into small balls, about 1-1 1/2" in diameter, and place on a cookie sheet. Flatten balls with the bottom of a glass dipped in sugar. Bake at 375F. Check after 6 min. Turn pan and bake another 2 to 4 min until pale brown and firm. Makes 3-4 dozen.
(Local Ingredients: Eggs, Flour (if you use some soft white wheat in place of white flour), Rosemary)
Roasted Beet Salad
ReplyDeleteposted Aug 5, 2009 9:10 AM by Webmail vaspencer [ updated Aug 5, 2009 9:39 AM ]
Ingredients:
6 medium beets with greens attached
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 c. red wine vinegar
1/4 c. extra-virgin olive oil
2 large cloves garlic, minced
1/2 tsp. grated orange peel
Preparation:
Preheat oven to 400ºF. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes.
Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
Vern's Veggies and More!
Recipe from Bon Appetit, January 2004
Fennel, Goat Cheese, and Basil Salad
ReplyDeleteposted Jul 31, 2009 12:34 PM by Vicki Reich
Serves 2 as a side dish
1 bulb Fennel
3 oz Fresh Goat Chevre
6-10 basil leaves
1-2 T. Olive Oil
Salt and Pepper to taste
Red Pepper Flakes to taste (optional)
Cut the stalks off the fennel bulb. Reserve 2 T. of the feathery fronds.. Trim fennel bulb, removing any coarse outer layers. Cut the bulb in half lengthwise and remove the tough core. Thinly slice the halves into julienne. Place in a small bowl. Stack the basil leaves on top of each other and roll them lengthwise. Cut into narrow strips. Add these to the bowl. Chop the reserved fronds and add to the bowl. Break the chevre into small pieces onto the fennel and herbs, using either a spoon or your fingers. Sprinkle the olive oil, salt, pepper and red pepper onto the mixture and toss gently to combine. Serve immediately.
(Local Food Tags: Fennel, Chevre, Basil)
Garlic Scape Pesto
ReplyDeleteposted Jul 17, 2009 8:48 AM by Vicki Reich
This is from Vern's Veggies. It's delicious and so versatile.
Garlic Scape Pesto
1 c. chopped garlic scapes
1/3 c. walnuts
1/4-1/2 c. Parmesan cheese
1/2 tsp. salt
pepper to taste
3/4 c. olive oil
Put all ingredients except olive oil in a food processor. Cover and process with several on-off turns till a paste forms, stopping the machine several times and scraping the sides. With the machine running, gradually add the oil and process until the consistency of soft butter.
Refrigerate for one to two days or freeze up to one month.
(Local ingredient tags: Garlic Scapes)
Snap Peas with Bacon, Chevre, and Craisins
ReplyDeleteposted Jul 14, 2009 1:45 PM by Vicki Reich
Snap Peas with Bacon, Chevre, and Craisins
1 T. olive oil
4-5 garlic scapes, chopped into 1/2" pieces (or 2-3 cloves garlic)
2 strips cooked bacon, crumbled
2 cups Sugar Snap Peas
1/2 c Craisins
1 scallion, chopped
5 fresh basil leaves, chopped (optional)
Salt and pepper to taste
1/4 c Wheyward Goat Cheese Chevre
Heat olive oil in a large frying pan over medium high heat. Add the scapes and saute until soft and slightly browned. Add the bacon and saute for another minute or two. Add the snap peas and craisins and saute, tossing frequently until they are almost all bright green. Add the scallion, basil, salt and pepper and toss and cook for another minute. Turn the heat to medium low. Add the chevre and stir until the cheese is melted and coats all the other ingredients. Serve immediately.
Makes 4 side dishes
(Local ingredient tags: Sugar snap peas, scallions, basil, chevre, garlic scapes)
Fresh Green Beans Mediterranean with Bacon and Red Potatoes
ReplyDeleteposted Jul 14, 2009 1:42 PM by Vicki Reich
Here's a tasty recipe from Just Simply Good Stuff!
Fresh Green Beans Mediterranean with Bacon & Red Potatoes
Ingredients
1-2 lb Fresh green beans
2 - 3 strips Bacon
3 - cloves Garlic peeled & crushed
10 - 15 Pearl Onions
8 - 10 small Red or White potatoes
1 - Chicken bouillon cube
1-2 tsp Just Simply Good Stuff! Mediterranean Medley
1/2 tsp black pepper
Directions
Cut bacon into 2" pieces sauté in 2 qt. sauce pot on low, fry 2-3 minutes (do not drain grease!) add crushed garlic, cut tips off green beans, snap in half add to pot, add pepper, Mediterranean Medley, cover w/water bring to boil, add bouillon turn down to simmer, cook 1 hr, add potatoes, peel onions add to pot cook additional 30 minutes or until potatoes are fork tender.
(Local ingredient tags: Mediterranean Medley, Green Beans, Garlic, Potato)
WILD-RICE SALAD
ReplyDeleteAdapted from 131 Main
Serves 6 to 8 (Side Dish)
This combination of wild and brown rices
tossed with curry, pecans, onion, and
raisins makes for a truly winning side dish.
2/3 Cup Wild Rice
2/3 Cup Brown Rice
1/2 Cup Olive Oil
3 tablespoons Champagne vinegar
2 tablespoons sugar
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced (1/4-inch) radish
1/2 cup toasted pecans, chopped
1/2 cup chopped fresh flat-leaf parsley
1/2 cup finely chopped red onion
1/2 cup golden raisins
1/2 cup dried currants
•Cook rices in 3 quarts boiling salted water,
stirring occasionally, until wild rice is tender
and grains split open, 45 min to 1 hour.
Drain in a sieve and rinse with cold water to stop
cooking, then drain well.
•Blend oil, vinegar, sugar, curry powder, salt,
and pepper in a blender until combined, then toss
with rice and remaining ingredients in a large bowl.
Cooks’ Notes: Salad can be made 1 day ahead
and chilled, covered. Serve slightly chilled
or at room temperature.
Hummus Crusted Chicken
ReplyDeleteIngredients
• 8 oz. Green Garbanzo Hummus
• 4 skinless, boneless chicken breast halves or pieces
• salt and pepper
• 2 cups coarse soft bread crumbs
• 2 to 3 Tbs. olive oil
Directions
1. Sprinkle chicken with salt and pepper. Spread chicken with hummus; roll in bread crumbs.
2. Heat 2 tablespoons oil in a skillet over medium heat. Add chicken; cook 12 minutes or until no pink remains (170 degrees F), turning once. Add more oil, if needed. If crumbs brown too quickly, reduce heat. Serve with lime wedges. Makes 4 servings.
Berry Pancake Puff
ReplyDeleteIngredients
* 3 Tbs. butter, melted and divided
* 1 cup Springs of Hope Milk
* 6 fresh eggs
* 1 cup all-purpose flour
* 1/2 tsp. salt
* 2 Tbs. powdered sugar
Berry Topping
* 3 cups fresh berries (coming soon!)
* 1/3 cup fruit preserves
* Lemon juice and sugar to taste
Directions
Preheat oven to 450 degrees. For berry topping, gently stir together berries and preserves. Set aside. For pancake, brush a deep baking dish with 1 tablespoon of butter. In mixing bowl, combine milk, eggs, and remaining butter. Whisk. Continue whisking and slowly add combined flour and salt until egg mixture is smooth. Pour batter into baking dish. Bake 13 minutes. Reduce oven temperature to 350 degrees and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar. Fill center with berry topping. Cut into wedges and serve. 4 servings