Each time I pass through the produce section of the market they sit there tempting me like rubies in the jewelry store, only I can afford to bring these beauties home! I add these sweet berries to everything from salad to dessert and occasionally plop one into a glass of champagne.

The cooking instructor of the class I will be taking in St. Helena, California on Friday e-mailed me and said the strawberries at the farmers market there are sweet and delish!

Here is a quick and yummy dessert to try sometime while strawberries are plentiful and ripe for the picking (at store that is).

STRAWBERRY CREAM PIE

1 pint strawberries

1 package (4 oz. serving size) Jell-O vanilla flavor instant pudding and pie filling

1 cup sour cream

1/4(one quarter) cup milk

2 tsp. zested orange or lemon rind

3 (three and one half) cups Cool Whip whipped topping

1 prepared 9-inch graham cracker crumb crust

Hull berries and set aside.

Combine pie filling mix, sour cream, milk, citrus zest and 2 cups of the whipped topping in bowl. Beat with a wire whisk until well blended, about 1 minute.

Spoon half the filling into crust, arrange berries, large end down, in filling and press down. Top with remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries.

In anticipation of my wine country trip, I thought I would share a couple of recipes I picked up at vineyard tasting rooms down there last time I ventured into this beautiful country.

STUFFED CHICKEN BREAST

From Louis M. Martini Winery in Napa Valley, Ca.

Serves 4

4 tablespoons butter, divided

1/4 (one quarter) lb.finely chopped mushrooms, (about 10)

1 tablespoon finely chopped shallots

5 tablespoons cream cheese

1 tablespoon finely chopped fresh parsley

1 teaspoon finely chopped fresh herbs

(thyme, marjoram, chives) or 1/2 (one half) dried

2 whole chicken breasts with wing attached bone the breasts and split each in half.

Saut the mushrooms in 1 tablespoon of butter until all the moisture is absorbed and mushrooms are just beginning to brown. Set aside.

Saut the shallots in 1 tablespoon butter until golden.

Meanwhile, combine cream cheese, parsley, herbs, salt and pepper (to taste) by mashing with a fork until well mixed. Add sauted shallots and mushrooms then chill.

When mixture is well chilled, divide into 4 parts.

Loosen the skin from meat, being careful not to tear skin

Leave skin intact with meat on the wing side of the breast as to form a pocket.

With your fingers, gently stuff mixture under skin spreading out as evenly as possible.

Chill chicken breasts 15 minutes or longer.

To Serve: Pre-heat oven to 400 degrees. Melt remaining 2 tablespoons butter in a 10 skillet and brown chicken breasts well on each side. Finish cooking in oven for 15 minutes or until just done. Allow to rest for a few minutes out of the oven.

Slice each breast into one-half inch diagonal slices and fan out on a plate away from the wing.

Make this Alaskan by serving with a chilled glass of Alaskan Chardonnay, a perfect blend of Chilean Chardonnay and rhubarb.

GRILLED HALIBUT FILLETS ON POTATO GRATIN WITH OLIVES, TOMATOES AND BASIL

From Merryvale Winery in St. Helena. Recipe by Jeff Morgan. Dean & Deluca Food & Wine Cookbook

Serves 4 to 6

These halibut fillets are infused with olive oil, which gives the flesh a creamy texture. Tomatoes add color and sweetness, while basil and lemon zest add brightness and freshness. The fish stock enhances the flavor of the potatoes.

4 to 6 large white potatoes cut into thin slices

1/4 (one quarter) cup virgin olive oil, plus more for coating

1 teaspoon minced fresh rosemary

Sea salt and freshly ground pepper to taste

3 cups fish stock or water

4 halibut fillets (6 to 8 ounces each)

1/3 (one third) cup fresh basil leaves

3 tomatoes, peeled and coarsely chopped

3/4 (three quarters) cup kalamata olives, pitted

1 tablespoon minced lemon zest

Extra-virgin olive oil for drizzling

Lemon wedges for garnish

Preheat the oven to 400 degrees. In a large bowl, toss the potatoes with the 1/4 cup olive oil, the rosemary, salt and pepper. Spread the potato slices evenly in a 9-by-13-inch baking dish. Add the stock or water. Bake until the potatoes are tender and can be pierced with a fork, about 20 minutes. Remove from the oven and cover to keep warm. Reduce oven temperature to 375 degrees. Lightly salt and pepper the fish fillets and coat with olive oil. Coat a large cast-iron skillet or grill pan with olive oil and heat over medium-high heat. Sear the fish on one side for 2 minutes. Uncover the potatoes and transfer the fish onto the potatoes seared-side up. Roll the basil leaves up tightly lengthwise (like cigarettes) and cut them into thin slices. Unroll the slices to make thin strips. Distribute the tomatoes and olives over the halibut and sprinkle with the basil, lemon zest, salt and pepper. Return the baking dish to the oven and bake until the fish is firm to the touch and opaque throughout, about 8 to 10 minutes. Remove the baking dish from the oven. Drizzle with extra-virgin olive oil and serve with lemon wedges.

Served with a nice chardonnay or Pinot Noir.

Until next time, have fun in the kitchen!

I cant wait to share my California wine country experience with you upon my return. I will enjoy touring wine tasting rooms, cooking classes, sunshine, a little shopping in gourmet food stores and a relaxing afternoon in Calistoga at a spa with my friend Lynne and her sister Terrie.Maybe we will even rent a red convertible!