Strawberry Icebox Pie with Almond Crust
This is such an easy dessert! An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.

Crust:
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 Tablespoons (3/4 stick) unsalted butter, melted

Pie:
5 cups quartered hulled strawberries (about 24 oz.)
1 cup sugar
1/4 cup cornstarch
2 Tbls. fresh lemon juice
2 tsp. grated orange peel

1 1/2 cups chilled whipping cream

Position rack in center of oven; preheat to 350°. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.

Bake crust until set, about 12 minutes. Cool completely on rack.

Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.

Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve. Serves 6-8.

1 Tbls. olive oil
2 cups chopped onion
2 tsp. grated lemon rind
3/4 cup Arborio rice or other short-grain rice
3 (14 1/2 oz.) cans chicken broth
2 cups (1-inch) sliced asparagus pieces
2 cups coarsely chopped spinach
1/4 tsp. ground nutmeg
1/2 cup (2 oz.) grated fresh Parmesan cheese

Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add lemon rind; sauté 2 minutes. Add rice; sauté 3 minutes.

Stir in broth, and bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in asparagus, spinach and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender. Top each serving with cheese. Serve immediately. Serves 4.

2 Tbls. mayonnaise
4 tsp. prepared basil pesto
8 thin slices sourdough bread
8 oz. sliced cooked turkey breast
2 oz. thinly sliced provolone or mozzarella
8 slices of tomato
Cooking spray

Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon mayonnaise mixture on each of 4 bread slices; top each slice with 2 oz. turkey, 1/2 oz. cheese and 2 tomato slices. Top with remaining bread slices.

Preheat grill pan or large nonstick skillet coated with cooking spray over medium heat. Add sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden brown. Makes 4 sandwiches. Nancy's tip: You can find prepared pesto in jars in the grocery store.