Orchard Point Market

(302) 727-1983

9045 Redden Rd. Bridgeville, DE 19933



  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter, cut into cubes
  • ¼ - ½ cup very cold water
  • 3 cups roughly chopped rhubarb
  • ½ cup diced strawberries
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon orange zest
  • ½ tablespoon orange juice
  • 1/8 teaspoon salt
  • 1 beaten egg
  1. Make the crust: Mix together the flour, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Divide the dough into two disks and wrap them in plastic wrap. Place these in the refrigerator for 1 hour until firm.
  2. Sprinkle some flour on your workspace and roll one disk out until it is 1/8 inch thick. Using a 4 1/2-inch round cookie cutter, cut out 6 rounds of dough and press them into a muffin tin. Set aside.
  3. Make the filling: Combine the rhubarb, strawberries, sugar, cornstarch, orange zest, orange juice and salt in a large bowl. Evenly distribute the filling between the pies.
  4. Roll the remaining disk of dough out on a floured surface and cut out 6 rounds using a 3 1/2-inch round cookie cutter. Press the rounds on top of the pies, sealing the edges with a fork and slicing a vent in the center of each pie. Brush the surface with the beaten egg and bake at 400F for 30 minutes, until golden. Cool in the pan for 10 minutes, then transfer to a cooling rack and enjoy!
  • 1/4 c. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 5 c. packed baby spinach (5 oz.)
  • 2 rotisserie chicken breasts, cut into 1/2” pieces
  • 2 c. thinly sliced strawberries
  • 3/4 c. chopped toasted pecans
  • 1/4 small red onion, thinly sliced
  • 5 oz. feta, crumbled
  1. In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined.
  2. Season with salt and pepper.
  3. Add spinach, chicken, strawberries, 1/2 cup pecans, and onion to the bowl with the dressing and toss to combine.
  4. Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.
  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons grated Parmesan cheese (optional)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice (optional)
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper.
  3. Arrange the asparagus onto a baking sheet in a single layer.
  4. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.


  • 1 long English cucumber sliced
  • 2-3 large tomatoes diced
  • ½ red onion sliced
  • 1 tablespoon fresh herbs parsley, basil and/or dill, optional
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt & pepper to taste


  • Combine all ingredients in a bowl and toss well.
  • Refrigerate at least 20 minutes before serving.