Ingredients:
1/4 cup rice (medium or short grained such as arborio)
2 1/4 cups milk**
2 tablespoons sugar
1 teaspoon of vanilla extract
1 handful strawberries (sliced)
2 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon pistachios (chopped)

Directions:
1. Bring the milk, rice, sugar and vanilla extract to a boil in a sauce pan.
2. Reduce the heat and simmer until the milk is mostly absorbed, about 25-35 minutes, stirring occasionally.
3. Simmer the balsamic vinegar and honey in a small sauce pan to reduce to a syrup.
4. Mix the strawberries into the rice and drizzle the balsamic syrup on top followed by the chopped pistachios.

**I would suggest substituting with almond milk

(Source: closetcooking.com)

Ingredients

• ½ c water
• 2 T lemon juice
• ½ c + 2 T sugar
• 1 T cornstarch
• 3 cups unpeeled apricots, chopped
• 1 cup strawberries
• 1 c flour
• ½ t baking soda
• 1 t baking powder
• ½ t salt
• 3 T melted butter
• ½ c buttermilk or cream

DirectionsCombine water, lemon juice, cornstarch and ½ c sugar in pot over medium heat. Stir well to dissolve cornstarch, then add fruit.

Simmer for a minute, taste, and add more sugar or lemon if necessary.

Pour into baking dish or casserole.

Preheat oven to 400.

Combine flour, baking soda and powder, salt, and 2 T sugar in a bowl.

Whisk the melted butter into the buttermilk, then add it to the dry ingredients.

Mix minimally but well, until you end up with a sticky mixture.

Drop spoonfuls of dough on top of the dish of fruit. (Because the dough is so sticky, the easiest way to do this is to take a spoonful and use the other spoon to scrape it out.) You’ll end up with a lumpy biscuit that does not quite cover the fruit.

Bake for 20-25 minutes, until the topping is golden brown. Serve warm, topped with whipped cream, crème fraîche, or vanilla ice cream.

(Source: theveggietable.com)

• 1 teaspoon(s) salt
• 1 1/4 cup(s) ice water
• 3 1/2 cup(s) chilled all-purpose flour, plus more for dusting
• 1 pound(s) cold unsalted butter, cut into 1/2-inch pieces
• 1 cup(s) heavy cream
• 3 tablespoon(s) granulated sugar
• 1 tablespoon(s) Grand Marnier
• 1 pound(s) strawberries, thinly sliced
• Confectioners’ sugar, for dusting

Directions

1. Make the pastry: Stir the salt into the ice water until dissolved. In a food processor, combine the 3 1/2 cups of flour and the butter and pulse until the butter is the size of peas and evenly distributed in the flour. Make indentations in the flour mixture and drizzle in the water. Pulse just until the flour is moistened. Scrape the mixture out onto a lightly floured work surface and quickly press and squeeze just until a shaggy, coarse dough forms. Flatten the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
2. On a floured work surface, dust the top of the pastry with flour. Roll out to an 8-by-15-inch rectangle. Fold the rectangle into thirds like a letter, brushing off any excess flour. Roll it out to a rectangle and fold it again, dusting with more flour as necessary. Cover and refrigerate for 30 minutes. Roll and fold 2 more times, refrigerating the pastry for 30 minutes in between. Refrigerate the pastry for 1 hour.
3. Preheat the oven to 425 degrees F. Cut out a 10-inch round of parchment paper. Line a large rimmed baking sheet with parchment. Divide the pastry in half; freeze half for another use. On a floured work surface, roll out the pastry 1/4 inch thick. Using a sharp knife and a 12-inch plate as a template, cut out a 12-inch round. Brush off any excess flour and transfer the pastry to the prepared baking sheet. Top with the parchment round and a 10-inch cake pan; fill the pan with pie weights or dried beans.
4. Bake the pastry in the middle of the oven for 10 minutes. Reduce the oven temperature to 375 degrees F and bake for about 35 minutes, until starting to brown around the edge. Remove the cake pan and parchment round and cover the edge of the pastry with foil. Bake the pastry in the upper third of the oven for about 15 minutes longer, until the center of the round is lightly browned and crisp. Transfer the pastry to a rack to cool.
5. Assemble the tart: In a large bowl, whip the cream to soft peaks. Add the granulated sugar and Grand Marnier and whip the cream until firm. Spread the whipped cream over the pastry and arrange the sliced strawberries on top. Dust the tart with confectioners’ sugar, cut into wedges, and serve.

(Source: delish.com)