Strawberry Salad with Candied Almonds

This salad is simply the Mandarin Orange Salad I've made for years, but with strawberries instead of the Mandarin oranges.

Enjoy!

*Update, 7/6/14 - I took this salad to a family picnic today, only I substituted black raspberries from my dad's farm for the oranges or strawberries.  I think that may be the best combination to date!!

Strawberry-Rhubarb Slab Pie

This was fabulous!!

I almost went to the grocery store to buy frozen raspberries for this recipe (the original recipe calls for raspberries), but at the last minute I realized, "What are you thinking??!!  You have an abundance of strawberries in the garden, so why not substitute them?!"   My commitment to eating what I can grow saved the day!  I wasn't sure how the strawberries would work as a substitute, but they worked wonderfully.  I loved the combination of the strawberries and rhubarb with buttery crust.  The glazed topping added the perfect touch.

This was the first I had used butter in a pastry crust (had always used shortening before, but am determined to use butter or lard from now on).  I still need to perfect my pastry skills when it comes to working with butter, but I was able to get the dough rolled out into a large sheet, so I was pleased!  I can't wait to make this again when raspberries are in season.  And, I just bought a rhubarb plant, so next year when I make it, I'll be able to use rhubarb from my garden!

Source:  Taste of Home

3 1/4 c. all-purpose flour

1 t. salt

1 c. butter

3/4 c. plus 1-2 T. milk

1 egg yolk

2 c. sugar

1/3 c. cornstarch

5 c. fresh or frozen unsweetened raspberries, thawed and drained

3 c. sliced fresh or frozen rhubarb, thawed and drained*

Vanilla Icing:

1 1/4 c. confectioners' sugar

1/2 t. vanilla extract

5-6 t. milk

In a large bowl, combine flour and salt; cut in butter until crumbly.  Whisk 3/4 c. milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball.  Add additional milk, 1T. at a time, if necessary.

Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap.  Refrigerate for 1 hour or until easy to handle.

Roll out larger portion of dough between two large sheets of lightly-floured waxed paper into an 18x13" rectangle.  Transfer to an ungreased 15x10x1" baking pan.  Press onto the bottom and up the sides of pan; trim pastry to 1/2" above edges of pan.

In a large bowl, combine sugar and cornstarch.  Add raspberries and rhubarb; toss together to coat.  Spoon into pastry.

Roll out remaining dough; place over filling.  Fold bottom pastry over edge of top pastry; seal with a fork.  Prick top with a fork.

Bake at 375 degrees for 45-55 min. or until golden brown.  Cool completely on a wire rack.

For icing, combine confectioners' sugar, vanilla, and enough milk to achieve a drizzling consistency; drizzle over pie.  Cut pie into squares.

*Note:  If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely.  Drain in a colander, but do not press liquid out.

Crostini with Goat Cheese, Strawberries and Fresh Mint

This is fabulous too, not to mention absolutely beautiful!! 

adapted from eating-made-easy.com

thinly sliced baguette

goat cheese, at room temperature

fresh strawberries, sliced

fresh mint leaves

agave nectar or honey

Place baguette slices on a baking sheet, brush with olive oil, sprinkle with sea salt, and bake at 350 degrees for about 8 minutes.  Let cool, then spread a little goat cheese on each slice, top with a few strawberry slices and place on a platter.  Drizzle with agave nectar or honey, then place a mint leaf on each crostini and serve.

Strawberry Goat Cheese Bruschetta

This is fabulous!!

Be sure to plant some basil early in the season so you can enjoy it in this recipe. 

Source:  adapted from shutterbean.com

25-30 crostini (see below)

1 pt. strawberries, hulled and quartered or cut smaller, depending on size

8 oz. goat cheese

2 T. Chef Tim's Balsamic Vinaigrette*

5-6 basil leaves, sliced thin

sea salt

Place strawberries in a bowl with vinaigrette and let sit for 10 minutes.  Spread 1 T. goat cheese on each crostini, top with a few basil shreds, then place a spoonful of strawberries on top.  Sprinkle salt on top of each crostini and serve.

Crostini:

(Makes 20-25 small crostini, depending on how thin you cut the bread)

1 baguette, cut into 1/2" thick slices

2-3 T. extra-virgin olive oil

salt & pepper

Put oven rack in upper third of oven and preheat oven to 350 degrees.

Place bread slices on large rimmed baking sheet; brush both sides of slices with olive oil.  Season lightly with salt and pepper, then bake until pale golden, about 10-15 min. 

*Note:  Be sure to use Chef Tim's Balsamic Vinaigrette - it's the secret to the fabulous flavor!

Quick Strawberry Jam

I LOVE strawberry freezer jam, both the color and the flavor, but have been wanting to get away from all the sugar and the who-knows-what's-in-them ingredients in the traditional pectin mixes, so I was delighted to come across this recipe.  (Do you really want to know just how much sugar is in the Sure-Jell version??)  It doesn't yield a whole lot because it doesn't have the sugar volume.  Also, it has a distinct lemon flavor and it's darker in color since it's cooked,  but it certainly results in a lot less distress when consumed when you consider the wholesome ingredients.  :)

1 qt. strawberries, hulled

1/2 c. sugar

2 T. fresh lemon juice

In a food processor, process strawberries until coarsely chopped.  Transfer to a large skillet and stir in sugar and lemon juice.  Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, about 9-10 minutes.  Transfer jam to a jar and let cool to room temperature. 

To store, seal jar and refrigerate for up to 10 days, or freeze.

(I honestly don't remember if this is the picture of this version of the jam or if it's the Sure-Jell version - I made 3 different versions on the same day and lost track!!)

Strawberry Romaine Salad with Creamy Poppy Seed Dressing

Source:  tasteofhome.com

1/4 c. sugar

1/3 c. slivered almonds

1 bunch romaine lettuce, torn

1 small onion, halved and thinly sliced

2 c. halved fresh strawberries

Dressing:

1/4 c. mayonnaise

2 T. sugar

1 T. sour cream

1 T. milk

2-1/4 t. cider vinegar

1-1/2 t. poppy seeds

In a small heavy skilled over medium-low heat, cook and stir the sugar until melted and caramel in color, about 10 minutes.  Stir in almonds until coated.  Spread on foil to cool; break into small pieces.

In a large bowl, combine the lettuce, onion and strawberries.  Combine the dressing ingredients; drizzle over salad and toss to coat.  Sprinkle with coated almonds.

Serves 10.

Strawberry Asparagus Salad

Source:  adapted from tasteofhome.com

1/4 c. lemon juice

2 T. olive oil

2 T. honey or agave nectar

2 c. cut fresh asparagus (1" pieces)

2 c. sliced fresh strawberries

In a small bowl, combine lemon juice, oil and honey; mix well.  Steam asparagus until crisp-tender, about 2-4 minutes; drain and cool.  Arrange asparagus and strawberries on individual plates; drizzle with dressing.

Yield:  8 servings

Firecracker Ice Pops

This is a fun recipe to do with kids, and is healthy too!  I used raw milk yogurt that I had strained overnight in the refrigerator so that it would be similar to the texture of commercial yogurt.

Source: Everyday Foods

1/2 lb. strawberries, hulled and quartered (1 1/2 c.)

1/4 c. sugar

1/2 lb. blueberries (1 1/2 c.)

1 1/4 c. plain yogurt

In a food processor, puree strawberries with 1 T. sugar. Transfer to a small bowl. In processor, puree blueberries with 1 T. sugar. In another small bowl, whisk together yogurt and 2 T. sugar. Pour the 3 mixtures, alternating, into ten 3-oz. ice-pop molds, making 3 to 5 layers each. With a skewer or think-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Raspberry Sorbet with Fresh Whipped Cream

Oh my word!!!!  This is absolutely divine, not to mention BEAUTIFUL!  (I didn't even think to take a picture - I was too busy devouring it!)  And, not difficult at all!  I've been missing ice cream and Italian ice, one of my ways of celebrating summer, but more and more I can't bear to put any non-foods in my mouth.  This not only fills that longing, but totally tops anything Turkey Hill or Rita's could offer.  I used some red raspberries that I had left over in the freezer from last summer.  I had picked them at a farm not far from here last July on a gorgeous summer day.  It was such a scenic setting - it looked like it could have been a magazine spread right out of Country Living magazine.  This wonderful sorbet brought back those lovely memories.

Source:  Adapted from Martha Stewart Living magazine, July 2010

1/4 c. water

1/4 c. plus 1 T. sugar

1 12-oz. bag frozen red raspberries or 3 c. fresh raspberries, frozen

1/2 c. heavy cream

Stir together water and 1/4 c. sugar until sugar dissolves.

Pulse raspberries in a food processor until coarsely chopped.  With machine running, pour in sugar-water; pulse until mixture is smooth.  Transfer to an airtight container, and freeze until firm, about 30 min.

Whip cream and remaining 1 T. sugar until soft peaks form.

Scoop sorbet into 4 glasses and top with whipped cream.

Serves 4.

Update:  I served this to my sister last night, and she thought it was sour - maybe I'm so sugar deprived that it was sweet enough for me.  Let me know what you think!

Also, I just tried making this with frozen strawberries that I had picked last year instead of the red raspberries.  The color isn't as striking, but it's still very good.  The red raspberries, though, are my fav!

Deluxe Whole Wheat Strawberry Shortcake

OK, I can't take credit for this picture.  It's from the "Tammy's Recipes" site.  Here's the link:  http://www.tammysrecipes.com/whole_wheat_strawberry_shortcake

But, I can agree with her that this is a fabulous recipe!!  I thought I had died and gone to heaven when I tasted it last summer after making it for the first time.  I've been trying to eat healthfully and was missing some good strawberry shortcake; I'm so glad I found this recipe!  The whipped egg whites make the cake light and fluffy - you'd never know it was made from 100% whole wheat flour.  When served with whipped cream made with fresh raw unpasteurized cream from grass-fed cows, this is about as nutritious as strawberry shortcake gets!  Be sure to try it again later in the season with  fresh blueberries or red raspberries.

Source:  Tammy's Recipes

Ingredients:

4 eggs, separated

3/4 c. sugar, divided

1 c. whole wheat flour

1/3 c. water

1/4 c. oil

1 1/2 t. baking powder

1/2 t. vanilla extract

1 lb. (about 2 c.) fresh strawberries, washed and sliced

Whipped cream:

1 c. whipping cream

1 T. sugar

1/2 t. vanilla

Directions:

Grease and flour a 9" springform pan.

In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form.  Continue beating at high speed and add 1/4 c. sugar, about 2 tablespoonfuls at a time.  Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

In another bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 c. sugar.  Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended.  Pour batter into springform pan.

Bake cake at 325 degrees for about 40 min. or until top of cake springs back when lightly touched with finger and cake tests done.  Remove from oven and allow to cool completely before removing from pan.  Cake will sink slightly as it cools.

Beat whipping cream in a chilled bowl on high until soft peaks form.  Add a tablespoon of sugar and 1/2 t. vanilla and continue beating until cream is stiff.

To serve, cut into 8 servings and slice cake into 2 layers.  Spread whipped cream between layers and top with whipped cream and strawberries.

Yield:  8 servings

Berry Green Smoothie

I've been eagerly anticipating making a smoothie ever since I planted my Swiss chard 2 months ago.

Don't let the color scare you - be brave and give it a try!! 

It's so refreshing, especially if you use frozen fruit.  The secret is the banana - it cuts the taste of the greens.  It's a wonderful way to get in your daily quota of fruits and veggies!

3 leaves Swiss chard (my fav) or 2 handfuls of spinach

1 very ripe banana, frozen

a handful of  fresh or frozen strawberries, blueberries or red raspberries

enough water to thin to your liking

Simply blend the above ingredients in your blender.  Add additional water to thin if necessary. 

Strawberry Vinaigrette

Source:  Taste of Home

Pretty!

16 oz. fresh or frozen (thawed) strawberries

6 T. fresh lemon juice

1/4 c. sugar

2 T. cider vinegar

2 T. olive oil

1/8 t. poppy seeds

Place the strawberries in a blender; cover and process until smooth.  Add lemon juice and sugar.  While processing, add vinegar and oil in a steady stream; process until thickened.  Stir in poppy seeds.  Transfer to a bowl or jar; cover and store in the refrigerator.

Yield:  2 1/2 cups

Spinach Strawberry Salad

Here's another strawberry spinach salad to try!

Source: CPRS

 

1/2 t. toasted sesame seeds

6 c. fresh spinach leaves, torn

2 c. fresh strawberries, sliced

 

Dressing:

1/4 c. olive oil

2 T. red wine vinegar

1 1/2 T. sugar

1/2 t. dried dill weed

1/8 t. onion powder

1/8 t. garlic powder

1/8 t. dry mustard

 

In large bowl, toss spinach with sesame seeds.  Add strawberries.  Cover and refrigerate.

 

Combine dressing ingredients in a screw-top jar; shake well, then refrigerate to chill.  Pour chilled dressing over salad mixture and toss gently to distribute.

Jan's Salad with Poppy Seed Dressing

Source: Jan B.

Dressing:

½ c. oil

½ c. sugar

¼ c. vinegar

1 t. salt

1 t. dry mustard

1 t. grated onion

1 t. poppy seeds

Blend first six ingredients in blender or food processor; add poppy seeds.

This is delicious over a salad of mixed baby greens, chopped pecans and strawberries.

Strawberry Spinach Salad

This is a photo of today's strawberry harvest - just the right amount for this salad!

Adapted from Pampered Chef

Dressing:
1/4 c. vinegar
1/4 c. olive oil
2 T. apple cider vinegar
1 green onion, finely chopped
1/8 t. Worcestershire sauce

Salad:
1/2 pt. strawberries, sliced
1 (8-oz.) fresh mushrooms, sliced
1/2 small red onion, sliced
1 (10-oz.) bag fresh baby spinach leaves

For dressing, whisk all dressing ingredients in a small bowl. For salad, combine all salad ingredients in salad bowl. Add dressing to salad; toss.

Variation:
For a fall variation, substitute Red Delicious apples for the strawberries; dip apples in pineapple juice to prevent browning. Or, try pomegranates when in season – perfect at Christmas time!

Yield: 6-8 servings