*Strawberry Rhubarb Crumb Bars*

This happens to be a favorite dessert recipe of mine. It's one of those recipes that you make and immediately devour, get pissed that you don't have any left and then make again.
What's really exciting about this recipe is how perfect it is as a jumping off point. I think any damned fruit you come across would taste great in here---except maybe bananas---unless you're one of those banana-freaks.

1 cup sugar
1 tsp baking powder
3 cups flour
1 cup cold butter
1 egg
1/4 tsp salt
zest & juice of 1 lemon, separated
3 cups sliced strawberries
1 cup chopped rhubarb
1/2 cup sugar
4 T cornstarch

Preheat oven to 375.
Butter a 9x13 baking dish.
Whisk together flour, baking powder and 1 cup sugar. Add salt and lemon zest. Cut in butter to make crumbly dough. Add egg. Press 1/2 into bottom of pan.
Stir together remaining sugar, cornstarch and lemon juice. Gently mix in strawberries and rhubarb. Pour evenly over crust.
Crumble remaining dough over top.
Bake about 45 minutes or until browned lightly.

Makes 36 bars (But you'll eat all of them)

Curried Cauliflour Soup Explosion

I'm going to be honest here: There is a reason that there is no delectable food photo above this text.
The reason: This delicious soup seriously looks like baby diahria. It would be impossible to make this soup look good in a photo. Believe me, I tried. I tried everything.
Helluva way to sell a recipe, right?
Well, it's the truth, damnitalltohell, and despite this fact--it's some seriously tasty and wonderful soup. It's truly delicious and wonderfully flavorful and almost surprising in it's tangy spiciness. I was skeptical, too. Apple in a cauliflower soup???
Yes, it's in there and you will thank the good people at Vegetarian Times magazine for creating this recipe as I did if you take the risk and make this shit.
'Cause it's really fricken good.

2 Tbs olive oil
1 cup chopped onion
1 cup apple chunks (minus peel and core)
1 Tbs curry powder
1 tsp minced garlic
6 cups chopped cauliflower (1 large head)
4 cups veggie broth (they say low sodium, but I say "screw that and pass the salt, please--fricken hippies")
1 tsp honey (or agave nectar for a vegan version)
1 tsp rice wine vinegar

Heat oil in a large pot over med-high heat. Add onion and cook for 5 minutes, stirring. Stir in apple, curry powder and garlic about a minute. Add cauliflower and veggie broth and bring to a simmer. Cover and reduce heat to med-low and simmer for 20 minutes. Leave covered and cool for 20 minutes, then blend until smooth. (I used an immersion blender, but any mushing/chopping device will do the job) Stir in honey and rice wine vinegar. Season with salt.

Serves 6 (or 2 really hungry sumbitches)