Blue Cheese Stuffed Strawberries

When you need a quick and easy appetizer to please a crowd, give these Blue Cheese Stuffed Strawberries a try. Created by dietitian Christy Wilson of Christy Wilson Nutrition, they are a sweet and savory bite-sized treat perfect for any get together.

Blue Cheese Stuffed Strawberries
Author: 
 
Ingredients
  • 1 lb strawberries (whole) (slicing these in ½)
  • 6 oz blue cheese crumbles (using 2 ounces)
  • 4 oz bag of walnut pieces (using 2 ounces, crushed)
  • 3 oz package of prosciutto (sliced into ribbons)
Instructions
  1. With a pairing knife, cut strawberries lengthwise, through the top, leaving leaves on each side. Remove a small portion of the center to create a cavity. Set aside.
  2. In a small bowl, mix ½ cup (2 oz) blue cheese and ¼ cup crushed walnuts until combined.
  3. To prepare, lay ½ strawberry over the center of a ribbon of prosciutto, cavity side up. Wrap prosciutto around and over the front.
  4. Place a dollop (½ tsp) of cheese mixture in the center of each strawberry half. Serve immediately.

 


Strawberry Pineapple Mojito

Strawberry Pineapple Mojito

You’ll be enjoying happy hour all summer long with this Strawberry Pineapple Mojito recipe from our friend Yvette at Muy Bueno Cooking.

Strawberry Pineapple Mojito
Author: 
 
Ingredients
  • ¼ tsp honey
  • 1 Tbsp raw sugar for rims
  • 12 fresh mint leaves
  • 2 lime wedges
  • 6 strawberries
  • 1 pineapple slice, wedged
  • 1 lime, juiced
  • ½ tsp raw sugar
  • Ice
  • 4 oz white rum or silver tequila
  • 1 cup pineapple juice
  • Sparkling water
Instructions
  1. Place raw sugar on a small plate. Rim the lip of two tall glasses with honey and press into the raw sugar. Set aside.
  2. Place 6 mint leaves, 1 lime wedge, 3 strawberries, ½ pineapple slice, juice of half a lime, and ¼ teaspoon sugar in each glass. Use a muddler (or bottom of a wooden spoon) to gently muddle ingredients.
  3. Fill each glass with ice, 2 ounces of rum, and ½ cup of pineapple juice. Gently stir and top with a splash of sparkling water. Garnish with a pineapple and strawberry on a skewer.

 


Strawberry Cabbage Smoothie

Cabbage in a smoothie?  You betcha! Cabbage and strawberries blend together to make a beautiful smoothie that tastes great but is also nutritious. Cabbage is an excellent source of vitamin C, and so are strawberries (110% of the DV to be exact)! Both also provide potassium, a mineral that is important for maintaining a healthy blood pressure.

Strawberry Cabbage Smoothie
 
Ingredients
  • 7 oz chopped red cabbage, frozen
  • 1½ - 2 cups cold water
  • 2 cups sliced strawberries, frozen (about 10 medium berries)
  • 1 small banana, sliced and frozen
  • ⅔ cup plain 2% Greek yogurt
Instructions
  1. Break up the frozen cabbage with your hands, add 1½ cups water to start and puree in a high power blender until it looks like very coarse shaved ice. Add up to ½ cup more water to get this consistency, if needed.
  2. Next, add strawberries, banana and Greek yogurt and blend again until smooth. Leftovers may be stored in the refrigerator for up to 24 hours.

 


Strawberry Float

Strawberry Float

Ice cream floats bring back so many great memories of summer and good times spent with friends and family. This Strawberry Float recipe is a bit dressed up – almost too pretty to eat! Fix these up for a backyard BBQ, a quick and easy dessert that the kids will love, or even just an indulgent afternoon treat.

We’ve made ours with dairy-free vanilla ice cream, but you can use regular ice cream if you prefer.

Strawberry Float
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
Float
  • 16 oz. sparkling water
  • 2 scoops dairy free vanilla ice cream
Strawberry Syrup
  • 16 fresh California strawberries, hulled and chopped
  • ¼ cup honey/maple syrup
  • ¼ cup water
Instructions
To make Strawberry Syrup:
  1. In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling, reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
To make Float:
  1. Divide strawberry syrup mixture between 2 tall glasses. Pour in equal amounts of sparkling water and stir to combine. Top each with a scoop of dairy free vanilla ice cream, serve immediately with a straw & spoon.

 


Strawberry Nice Cream

3 Ingredient Strawberry Nice Cream

Love ice cream but don’t love all the sugar, fat, and calories? Give this Strawberry Nice Cream a try!

Strawberry Nice Cream
 
Ingredients
  • 3 bananas, chopped in large pieces and frozen
  • 2 cups California Strawberries, chopped, divided
  • 1 tsp vanilla extract
Instructions
  1. Combine bananas, 1 cup California strawberries and vanilla in a blender container; blend until smooth.
  2. Stir in remaining strawberry pieces and pour into a chilled 9x5x3 metal loaf pan. Cover with plastic wrap and freeze for 2 hours.
  3. Remove from freezer, let sit for 10 minutes to soften enough to scoop and serve. Can also be enjoyed immediately after blending.

 


Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Naturally sweet California strawberries shine in these Strawberry Shortcake Cupcakes. They are so easy to make and will please any crowd, so go ahead and give them a try!

Strawberry Shortcake Cupcakes
Serves: 12 cupcakes
 
Ingredients
Cupcakes
  • 1½ cups flour, plus 2 Tbsp
  • 1½ tsp baking powder
  • 1 tsp kosher salt
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 cup sugar, plus 2 Tbsp
  • 4 large eggs, room temperature
  • 6 Tbsp non-fat plain Greek yogurt, room temperature
To assemble
  • 3 cups diced strawberries
  • 1 Tbsp honey
  • 1 batch of your go-to buttercream frosting, or store bought
Instructions
To make Cupcakes:
  1. Preheat the oven to 325 degrees. Line two 12-cup muffin tins with 18 paper liners.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  3. Using a stand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add the eggs, one at a time, beating them in thoroughly between each and scraping the sides of the bowl as necessary. Add the vanilla, and mix well.
  4. Reduce the speed to low, and add the flour mixture in two batches, alternating with the Greek yogurt. Beat until well incorporated.
  5. Divide the batter evenly between the 18 lined muffin cups, about ¼ cup in each.
  6. Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool thoroughly on a wire rack.
To assemble:
  1. Stir the honey into the diced strawberries and mix well.
  2. Spoon buttercream frosting into a pastry bag fitted with a large round tip.
  3. Using a teaspoon, scoop out a hole in the center of each cupcake. Fill the hole with 1-2 teaspoons of the strawberry mixture. Then pipe a large round of the buttercream around the strawberry filling. Top off with more strawberry filling.
  4. Refrigerate until ready to serve.
Nutrition Information
Serving size: 1 cupcake Calories: 232 kcal Fat: 11.2 g Saturated fat: 6 g Trans fat: 1 g Carbohydrates: 30 g Sugar: 23 g Sodium: 241 mg Fiber: 0.6 g Protein: 2.5 g Cholesterol: 52 mg

 

 


Strawberry Jalapeño Salsa Pork Chops

We love any excuse to grill, and these Strawberry Jalapeño Salsa Pork Chops are no exception. Try to choose pork chops that are about 1 ½ inches thick; this will prevent them from drying out and becoming overdone.

Strawberry Jalapeño Salsa Pork Chops
 
Ingredients
Honey Balsamic Marinade
  • ¼ cup honey
  • ½ cup Balsamic Vinegar
  • 2 cloves roasted garlic (raw is fine too)
Pork Chops
  • Salt & Pepper to taste, about ¼ teaspoon each
  • 2 pounds center cut pork chops (boneless)
Strawberry Jalapeño Salsa
  • ½ cup red onion
  • 1 jalapeño pepper, seeds and ribs removed
  • 16 ounces California strawberries, washed
  • 1 handful cilantro
  • 1 tsp honey
Instructions
To make the Honey Balsamic Marinade:
  1. In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
To grill the Pork Chops:
  1. Season pork with salt & pepper on each side. Nestle into the marinade, covering all sides. Cover and marinade for 1 hour to 24 hours, turning chops 2-3 times.
  2. To grill, remove from marinade. Let sit for 20 minutes to remove chill. Cook using a cast iron skillet over medium-high heat or on an outdoor grill. Chops should cook in about 4-6 minutes each side, depending on thickness. Let sit 10 minutes before cutting.
To make Strawberry Jalapeño Salsa:
  1. While pork chops are cooking, make salsa. In a chopper, add red onion, jalapeño, cilantro and juice from one lime. Pulse to chop into medium chunks.
  2. Remove stems from strawberries. Chop into small, bite sized pieces.
  3. In a bowl, add strawberries and honey; stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
To serve:
  1. Top grilled chops with Strawberry Jalapeño Salsa.

 


Macadamia Crusted Halibut & Grilled Strawberry Relish

Macadamia Crusted Halibut with Strawberry Relish

For a strawberry twist on the typical dinner routine, this Macadamia Crusted Halibut and Grilled Strawberry Relish is a great idea. This recipe is a great way to switch things up a little and surprise your fellow diners (kids, partners, parents, pets, etc.) while trying something new and delicious. Also, both fish and strawberries are great for heart health!

Take a break from your regular – you’ll be glad you tried this one.

Enjoy!

Macadamia Crusted Halibut & Grilled Strawberry Relish
Serves: 4, 6 oz filets
 
Ingredients
Grilled Strawberry Relish
  • 16 medium to large fresh California strawberries, stemmed and cut in half
  • 2 Tbsp plus 1 tsp macadamia nut or vegetable oil
  • Salt and white pepper
  • 3 sprigs mint, leaves only, cut into very thin strips
  • 2 Tbsp freshly squeezed lime juice
  • 1 tsp finely chopped lime zest
Summer Strawberry Butter
  • 1 cup white wine
  • ½ cup fresh California strawberries, stemmed and sliced
  • 2 Tbsp lemon juice
  • 1 Tbsp sugar
  • 8 Tbsp unsalted butter
Macadamia Crusted Halibut
  • ½ cup toasted macadamia nuts
  • ½ cup panko (Japanese bread crumbs)
  • ½ cup all-purpose flour
  • 4 eggs, lightly whisked
  • 4 halibut filets (6 ounces each)
Instructions
To make Grilled Strawberry Relish:
  1. Toss halved strawberries with 1 teaspoon oil; season with salt and pepper.
  2. On a gas or charcoal grill, or under a charbroiler, grill strawberries about 30 seconds on each side. Refrigerate until cold.
  3. Toss with mint, lime juice and lime zest; adjust seasoning with salt and pepper.
To make Summer Strawberry Butter:
  1. In a small saucepan over low heat, simmer wine, sliced strawberries, lemon juice and sugar until thick.
  2. Whisk in butter, one tablespoon at a time, until emulsified; season with salt and pepper.
To make Macadamia Crusted Halibut:
  1. Chop macadamia nuts roughly by hand or pulse in food processor. Mix with panko; season with salt.
  2. Season flour with salt and pepper.
  3. Place panko mixture, flour and eggs in 3 shallow bowls.
  4. Season halibut with salt and pepper; lightly dredge one side of each filet in flour, patting off excess. Dip floured side of filet into eggs, then into panko mixture, patting to make sure that panko adheres.
  5. In a large skillet, heat 2 tablespoons oil over medium high heat. Cook filets, crust side down, until golden. With a spatula, turn over carefully and cook until a small knife inserted into fish meets no resistance.
To serve:
  1. Spoon summer strawberry butter onto 4 plates, place halibut on top. Garnish with grilled strawberry relish.
Nutrition Information
Serving size: 1 filet Calories: 1042 kcal Fat: 54 g Saturated fat: 20 g Trans fat: 1 g Carbohydrates: 39 g Sugar: 9 g Sodium: 371 mg Fiber: 4 g Protein: 87 g Cholesterol: 436 mg


Strawberry Lassi

Lassi is a traditional Indian drink made with yogurt or buttermilk. We’ve added strawberries for a sweet and flavorful combination!

Strawberry Lassi
Serves: 2, 12-oz drinks
 
Ingredients
  • 1½ cups (about 8 ounces) fresh California strawberries, stemmed and halved
  • 1 cup plain yogurt, low-fat or whole milk
  • ½ cup ice cubes
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
Instructions
  1. In blender jar, combine all ingredients. Blend on high speed until frothy
  2. Pour into two 12-ounce glasses; serve immediately.
Nutrition Information
Serving size: 12 oz Calories: 114 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 14 g Sodium: 89 mg Fiber: 2 g Protein: 7 g Cholesterol: 7 mg

 


Bacon & Strawberry Stuffed Pancakes

Bacon + Strawberry Stuffed Pancakes

Is it us or is there bacon in everything these days? Not that we’re complaining! Hop on board the bacon bandwagon and whip up these Bacon + Strawberry Stuffed Pancakes for a breakfast treat that everyone will enjoy!

Bacon + Strawberry Stuffed Pancakes
Serves: ~12 pancakes
 
Ingredients
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • Pinch of salt
  • 1½ cups skim milk (with 1 Tbsp of white vinegar)
  • 2 Tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extra
  • 2 large eggs
  • 6-8 strawberries
  • 6-8 bacon strips, cooked, cut into bite-size pieces
  • 1 Tbsp canola oil (for cooking pancakes)
  • Extra butter for tops of pancakes
  • Maple syrup
Instructions
  1. Before starting pancakes: chop strawberries, cook and chop bacon.
  2. In mixing bowl or bowl of stand mixer, whisk together both flours, baking powder, 2 Tbsp sugar and salt; set aside.
  3. In small bowl, combine milk and vinegar and let sit for a few minutes. To the milk add vanilla extract, melted butter; stir.
  4. On medium speed, pour milk mixture into flour mixture and beat for about 30 seconds until blended; scrape down sides with spatula.
  5. On medium speed, add eggs, one at a time, and continue to beat until fully combined (15-30 seconds). Batter should have a little thicker consistency then cake batter.
  6. While batter is settling, wipe heavy bottom skillet with a little canola oil and butter. Heat on medium low until pan is hot. Test heat with a baby pancake for readiness.
  7. Pour batter in pan with a ladle or cookie scoop. Gently drop a few pieces of strawberries and bacon in the center.
  8. Once a bubble forms and pops in the center of the pancake, flip.
  9. Put a little butter (about 1 tbsp) on the top of each pancake as you stack them.
  10. To serve, layer with more chopped strawberries and back in between layers and drizzle with butter and about 2 Tbsp maple syrup.
Nutrition Information
Serving size: 1 pancake Calories: 367 kcal Fat: 18 g Saturated fat: 10 g Trans fat: 0.6 Carbohydrates: 48 g Sugar: 29 g Sodium: 299 mg Fiber: 1.6 g Protein: 6 g Cholesterol: 72 mg