Trivial things in life

Author Notes: This recipe is inspired by one from Ashley Rodriguez of Not Without Salt. Please play! Try a different herb or a different sweetener on your fruit. And roast all of your fruit from here on out: I have a jar of these roasted strawberries sitting in my fridge, and I've been putting them in everything. I am a happier person because of it.

Serves 2 to 4

For the roasted strawberries:

1 pound strawberries (from the market if you can get them), hulled and halved
3 to 4 tablespoons turbinado sugar, depending on sweetness of berries
Pinch salt
4 to 5 thin lemon slices

Heat oven to 375° F. Line a rimmed baking sheet with parchment or a Silpat (the rim is important: the berries will release a lot of juice!), and toss the berries with the sugar right on the baking sheet. Sprinkle them with a pinch of salt, and lay the lemon slices evenly over the top.
Roast for 30 to 40 minutes, stirring once or twice, until the fruit is soft, has released its juice, and the juice has started to thicken just slightly. Remove the lemon slices and let cool completely. These can be made a day ahead.

For the milkshake:

1 pint good vanilla ice cream
1/4 cup good-quality buttermilk
Leaves from 3 healthy mint sprigs
Roasted strawberries

Pile everything in a blender and blend! Feel free to add a little more buttermilk if you like a thinner consistency. Pour into glasses and serve.

  

This classic back of the box recipe gets a modern makeover with flaked unsweetened coconut. - Posie Harwood

Makes 9 bars

For the shortbread layer

1/2 cup (1 stick) butter, softened
1 cup flour
1/2 cup firmly packed brown sugar

For the coconut layer

2 eggs
1/2 cup firmly packed brown sugar
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup unsweetened coconut flakes
1 cup sweetened shredded coconut
1 teaspoon vanilla
1 cup chopped walnuts

Preheat your oven to 350° F and line a 8-inch square pan with a parchment sling. Grease the parchment liberally (YOLO).

Mix together the softened butter, flour, and brown sugar. Press the dough into the base of your pan, making sure to keep the layer even. Prick the dough in several places with a fork.

Bake the bottom layer for 15 minutes.

In a stand mixer, beat the two eggs on high until very pale and fluffy (about 5 minutes). Add the brown sugar and beat for several minutes, until light and thick.

In a separate bowl, whisk together the flour, salt, and baking powder. Add it to the egg mixture along with the coconut, vanilla, and nuts. Mix until thoroughly blended.

Pour the coconut mixture over the shortbread crust. Bake for 20 minutes, or until lightly golden brown around the edges. Let cool, then slice and remove from pan.