When it comes to strawberry salads, we always want more! Have you tried your salads with grilled romaine? Charring the romaine leaves enhances the flavor, making this salad from Gerry Speirs at Foodness Gracious a stand out.
Strawberries are so versatile, making it easy to incorporate 8 strawberries into your daily meal plans. With just one serving of 8 strawberries packing a nutritional punch, who wouldn’t want to eat strawberries every day?
Looking for a unique, refreshing beverage using strawberries? Try this strawberry horchata recipe from Mama Latina Tips. Not only is it yummy and satisfying, it’s an easy way to incorporate a serving of 8 strawberries into your diet.
Plus, since California strawberries are available all year long, you can make this throughout the year. Try it out!
1 small cinnamon stick (or about 1-1/2 tsp ground cinnamon)
1 cup almond beverage
½ teaspoon vanilla extract
1¼ pounds of strawberries, plus a few extra for garnishing, washed and hulled
6 cups of water
Mix rice flour, cinnamon stick and almond beverage in a blender or food processor until cinnamon is completely pulverized. Pour into a small pot and warm over medium-high heat until it starts to boil. Add vanilla extract, turn the heat off and set aside.
In a food processor or blender, combine strawberries (remember to leave a few extra for garnishing), condensed milk and one cup of water. Mix until well integrated and as smooth as possible.
Strain rice flour mixture into the water, pour the strawberry-condensed milk mixture and mix well. Adjust for sweetness.
Either cut in half or chop strawberries to garnish the glasses.
This strawberry and flan recipe from our friend Lola Dweck at Lola’s Cocina is a fun strawberry dessert your family will love! Pairing the tartness of the strawberries with the sweet creaminess of the flan makes for a unique dessert.
Try out this recipe – your taste buds will thank you!
1 teaspoon grated lime zest, reserve a pinch for garnish
1 pound of California strawberries, hulled and sliced
Heat oven to 350 degrees Fahrenheit.
Prepare caramel by dissolving sugar in a small saucepan over low-medium heat. Once sugar comes to a boil, stir it frequently with a wooden spatula until smooth. Working quickly, pour caramelized sugar mixture into flan pan and swirl to coat the bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot!
Combine evaporated and condensed milks, eggs, cream cheese and vanilla extract and blend until smooth, about 30 seconds.
Prepare baño María (water bath) by arranging flan pan into a larger baking pan and place in oven. Pour enough hot water into the larger baking pan to come halfway up the sides of flan pan.
Bake for 45 to 60 minutes (depends on oven), or until center of flan is set. Insert a thin-bladed knife into center to check, it should come out clean. It is okay if knife comes out slightly wet because flan will continue to cook as it cools and sets.
Let water cool before removing flan pan from water bath and refrigerate until ready to serve.
To de-mold flan, run a knife carefully around the edges without cutting into flan. Place plate over pan and invert onto a plate. Flan should come out easily with caramel sauce.
Garnish with freshly sliced California strawberries and lime zest. Quick tip: using an egg slicer to cut strawberries creates uniform slices.
We’re loving this Strawberry Avocado Farro Salad from registered dietitian Kaleigh McMordie! It uses strawberries in a lunch or side dish that’s so satisfying.
Not only are strawberries delicious, there are so many health benefits that strawberries offer. One serving of eight strawberries provides 140 percent of the total recommended daily value of vitamin C. Paired with whole grains, herbs and avocado, this strawberry salad will be your new favorite way to get in eight strawberries a day.
Try it with grilled chicken or steak for a heartier meal. Enjoy!
Are you a flatbread fan? Then we have the recipe for you! Try this Buckwheat Flatbread with Strawberries, Avocado and Herbs from our friend at Cowgirl Chef.
This flatbread uses half buckwheat and half regular flour. Instead of tomatoes used as a topping, strawberries are the star of this flatbread, and offer a bit of a surprise to a savory dish. Plus, a serving of eight strawberries is packed with beneficial antioxidants and nutrients, including potassium, folate and fiber.
Buckwheat Flatbreads with Strawberries, Avocado and Herbs
Author: Ellise Pierce
1 package yeast
¾ cup warm water
1 teaspoon honey
1 teaspoon sea salt
2 tablespoons olive oil + 1 tablespoon for the bowl
1 cup buckwheat flour
1¼ cups bread flour
16 ounces ricotta
1 pint California strawberries
8 fresh basil leaves
A few sprigs of fresh chives
12 fresh mint leaves
Extra-virgin olive oil
Sea salt and pepper
Put the first 5 ingredients in your mixer bowl and stir to combine. Let rest for 5 minutes or until the mixture is foamy. Add the flours. Mix for about 5 minutes or until the dough is smooth and no longer sticky and releases from the bowl.
Add the olive oil to a medium bowl, transfer the dough to the bowl, and cover with plastic wrap. Put in the fridge for 6 to 8 hours, or let rest overnight.
When you’re ready to make the flatbreads, pull the dough out of the fridge, and let it come to room temperature. Divide the dough into 8 pieces.
Half-cook the flatbreads. Roll out each piece of dough on a lightly floured board, and put into a medium-size skillet over medium-high heat. When the first side bubbles, flip it over and cook for a few more seconds, until very lightly browned — remember, you’re only cooking these halfway. Remove and stack on a plate. Repeat with the remaining flatbreads.
Save time: Make the flatbreads in advance, and keep them in a plastic bag in the fridge or freezer.
Preheat the oven to broil. Put the 4 flatbreads on a baking sheet. Spread 2 tablespoonsful of ricotta on each one. Bake for 10 minutes or until crisp on the edges.
Hull and thinly slice the strawberries, and add them to the flatbreads.
Dice the avocado, and add one-fourth to each of the 4 flatbreads.
Chop the herbs and scatter them on top. Drizzle with a little bit of olive oil, and sprinkle with sea salt and pepper. Serve warm or at room temperature.
If summer could spill onto a plate, it might just look like this strawberry, summer corn and zucchini dish created by Ellise from Cowgirl Chef.
There’s no reason to only put strawberries on the dessert tray. Sweet with a bit of acidity, California strawberries can easily star in savory dishes, too, like this one, a light summery salad made with two of the season’s other big players, corn and zucchini.
With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.
Hull the strawberries, then dice them. I like to chop mine into smallish bits, about ¼-inch. Add to the bowl with the zucchini noodles.
Slice the kernels off of the corn cobs, and sprinkle on top of the zucchini and diced strawberries. Drizzle the Champagne vinaigrette on top, crumble the goat cheese and add this to the salad, too, along with the mint. Add sea salt and pepper to taste. Serve.
Put the first 4 ingredients in an old jam jar and give it a shake to blend. Add the oil and shake again. Taste for seasonings. Will keep in the fridge for about a week.
This Spicy Strawberry Watermelon Gazpacho had roasted cumin seeds, fennel seeds and a few dashes of hot sauce for that lovely earthy spicy flavor. I just mixed everything and let it sit in the refrigerator for an hour or so, before blending it to a smooth consistency. Making gazpacho is so easy! It’s a perfect summer treat for sure.
1 tablespoon cumin seeds
1 tablespoon fennel seeds
3 cups hulled and quartered strawberries
1 cup diced watermelon
1 cup diced tomato
¼ cup diced red onion
3 tablespoons extra virgin olive oil
1½ teaspoon tabasco or hot sauce
1 tablespoon red wine vinegar
1 tablespoon kosher salt plus more to sprinkle while serving
Few basil leaves and slices of strawberries for garnish
Place a small pan on medium high heat and when it’s hot enough, scatter the fennel seeds and cumin seeds. Dry roast for a few seconds by shaking the pan every now and then. Once the color of the spices changes to a mildly darker shade, switch off the heat. Put the roasted spice in a mortar pestle and crush it to a fine dust.
Take a big mixing bowl and drop the strawberries, watermelon, tomatoes, half of the onion, roasted and powdered spice, hot sauce, vinegar, salt and extra virgin olive oil. Mix it properly. Cover the bowl with a clear wrap and let it sit in the refrigerator for 2 hours.
Take it out of the refrigerator and blend it to a smooth consistency.
Garnish with rest of the chopped red onion, strawberry slices and basil leaves. Sprinkle some kosher salt on top and drizzle extra virgin olive oil.
Want to know something that I’ve realized over the last week? Everybody loves strawberries. Sorry Raymond, but it’s really strawberries that everybody loves. Grown-ups, kids, grandmas, dogs, everyone. Truly, have you ever met anyone that said, “No thank you, I don’t like strawberries.”? Neither have I.
Thankfully, California strawberries are such a fun, versatile and healthy food to add into our diets and they’re available year around. Whether it’s eating them straight up or adding them to a salad, baked goods, or even a margarita, the ways to get your “8-a-day” in are endless.
Did you know that one serving of strawberries contains more vitamin C than an orange? 140% to be exact. And even better, despite being sweet they’re naturally low in sugar. One serving of strawberries has half the amount of sugar of an apple. In addition, strawberries are loaded up in antioxidants, phytochemicals fiber and potassium.
And while California strawberries are available year around, summer is just around the corner and nothing screams “summer” better than a bowl of fresh strawberries. And ice cream. Summer always comes with ice cream. And because of that, I decided to create the perfect Dairy-Free Strawberry Ice Cream using California strawberries that you can indulge in guilt-free all summer long.
I’m not going to lie, creating a dairy-free ice cream that wasn’t overly icy was no easy feat. Alternative milks tend to have a higher water content than traditional dairy and tend to make an “icy” ice cream. In addition the water content for those beautiful juicy strawberries can add to that iciness.
So here’s how I fixed that problem… First, I added some eggs to the ice cream base to create more of a “custard” and make the base a bit creamier. And second, I reduced the strawberries down over some heat to remove some of the liquid and concentrate the strawberry flavor.
When the ice cream is done, I filled up a large freezer-proof jar and store it in the freezer. We can dig in at any time.
This Dairy-Free Strawberry Ice Cream is the perfect example of that. Not only were we able to add fresh California strawberries to it, but I was able to omit the refined sugar by using honey instead and use nothing but simple ingredients.
Next time you grab a giant flat of California strawberries don’t forget this recipe, it’s the perfect way to use up those last few strawberries that you don’t want to go bad.
In a medium saucepan, combine the almond milk, ½ cup of honey, coconut milk and vanilla extract. Whisk the ingredients over medium heat. Once it is hot, slowly drizzle the beaten egg into the saucepan vigorously whisking. Continue to whisk for 3 to 4 minutes, pour into a large bowl and set aside to cool.
Meanwhile, add the strawberries, remainder of the honey and lemon juice to a large saucepan over medium heat. Frequently stir the strawberries as the fruit breaks down. Continue to cook and reduce the strawberries down until they are a jam-like consistency, about 10 minutes.
Add the strawberries to the large bowl with the ice cream base and whisk in the strawberries. Let the ice cream base come to room temperature. Once it is at room temperature, add the ice cream base to your ice cream maker and follow manufacturers instructions.
This post was created by Michelle Smith from thewholesmiths.com.
Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Vinagrette will satisfy your cravings. Knowing that California strawberries are low in sugar and calories – only 45 calories per serving! – enjoying this salad is even sweeter. Not to mention, it’s a super easy way to eat a serving of 8 strawberries.
Eating one serving of 8 strawberries a day has many suprising health benefits! For example, eating 8 medium strawberries provides 160 percent of the recommended daily intake of vitamin C, and 5 percent of the recommended daily intake of potassium. Talk about some great health benefits in a tiny package!
8 medium sized California strawberries, stemmed and cut in half
1 tablespoon coconut sugar
½ teaspoon dried thyme
Canola oil spray
½ teaspoon mustard
⅛ teaspoon sea salt
2 tablespoons red wine vinegar
1 tablespoon canola oil
Heat oven to 400 degrees.. In a medium-sized bowl, add the strawberries, coconut sugar and thyme. Mix and let it sit for about 5 minutes to allowsome of the natural juices to be released.
Cover a baking sheet with aluminum foil and spray with canola oil. Add the strawberry mixture and roast for 8 minutes. Remove from the oven and let cool for 1 minute.
In a food processor, add the strawberry mixture. Make sure to get any excess juices left over from the baking sheet. Add the mustard, salt, vinegar and oil. Puree until it reaches a smooth consistency.