Strawberry Quinoa Parfait

A Strawberry Quinoa Parfait recipe made with California strawberries! Drizzled with honey and topped with strawberries and quinoa, this makes a sweet and delicious breakfast or snack. We used plain, non-fat Greek yogurt in our recipe, but you can choose your favorite flavored or plant-based yogurt for variety.

Strawberry Quinoa Parfait

 

Strawberry Quinoa Parfait
Serves: 1 parfait
 
Ingredients
  • 1 cup non-fat, plain Greek yogurt
  • 5-6 fresh California strawberries, stemmed and quartered
  • ¼ cup cooked quinoa
  • 2 Tbsp sliced almonds
  • 1 Tbsp honey
  • Fresh mint leaves for garnish
Instructions
  1. Spoon half of the yogurt into a parfait glass. Layer half of the sliced strawberries on top, followed by half of the quinoa and a tablespoon of sliced almonds. Repeat the layering, ending with the remaining almonds on top. Drizzle with honey and garnish with fresh mint.
Nutrition Information
Serving size: 1 parfait Calories: 353 kcal Fat: 8 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 29 g Sodium: 86 mg Fiber: 5 g Protein: 28 g Cholesterol: 11 mg

 

 


Frosty Strawberry Pops

Frosty Strawberry Pops are a cool and fruity way to enjoy a summer time treat!

Strawberry Pops

Frosty Strawberry Pops
Serves: 8
 
Ingredients
  • 1 pint basket California strawberries, stemmed
  • 1 can (5 oz) evaporated milk
  • 3 Tbsp frozen orange, cranberry or pineapple juice concentrate
Instructions
  1. In blender container, blend all ingredients about 1 minute until smooth.
  2. Pour into eight, 3 oz, wax-coated paper cups.*
  3. Place in shallow pan and insert a wooden craft stick** or plastic spoon into the center of each. Freeze until firm, about 4 hours. After pops are frozen, they can be transferred to a reclosable plastic bag for freezer storage. To release pops from cups, dip briefly into hot water up to rim of cup.
Notes
*Cups can be found in the paper goods or soap section of most supermarkets.
** Wooden craft sticks are available in hobby shops and variety stores.
Nutrition Information
Serving size: 1 pop Calories: 47 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 7 g Sugar: 6 g Sodium: 22 mg Fiber: 1 g Protein: 2 g Cholesterol: 6 mg

More Recipes can be found here!


California Strawberry Hummus

Hummus is great, but you know what’s better? California Strawberry Hummus! This recipe adds a unique touch to a traditional hummus dip.

Strawberry Hummus

California Strawberry Hummus
Serves: 5, 2-Tbsp servings
 
Ingredients
  • 2 cups hulled and quartered California strawberries
  • 1 (14.5 oz) can garbanzo beans, rinsed and drained
  • 1 tsp fresh squeezed lemon juice
  • ¼ tsp fresh ground black pepper
  • ½ tsp kosher salt
Instructions
  1. Place strawberries, garbanzo beans, lemon juice, pepper and salt in the work bowl of a food processor.
  2. Blend until very smooth.
Notes
For a creamier, smoother texture, peel the chickpeas before blending. This is easy using canned chickpeas: simply pop each one out of its shell one by one using a gentle pinch. It's tedious, but so worth it!
Nutrition Information
Serving size: 2 tbsp Calories: 142 kcal Fat: 2 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 16 g Sugar: 3 g Sodium: 462 mg Fiber: 5 g Protein: 4.5 g Cholesterol: 0 mg

 

If you liked this recipe, be sure to check out our  Pita Sandwich Recipe! A great pair with this dip.

 

 


Strawberry Cucumber Salad

Strawberry Cucumber Salad

This Strawberry Cucumber Salad is refreshing any time of year. With simple ingredients, it’s a great mid-week meal for the whole family.

 

Strawberry Cucumber Salad
Prep time: 
Total time: 
Serves: 6 Servings
 
Ingredients
Vinaigrette
  • 3 Tbsp rice vinegar
  • 1½ tsp chopped fresh dill
  • 1½ tsp chopped fresh mint
  • ½ tsp ground cumin
  • ½ tsp sweet paprika
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ cup extra virgin olive oil
Strawberry Cucumber Salad
  • 4½ cups (1½ pounds) California strawberries, stemmed and quartered
  • 1 medium cucumber, peeled, seeded and cut into ½ inch dice
  • ¾ cup Italian parsley leaves
  • 4 green onions, chopped
  • 6 radishes, thinly sliced
Instructions
To make the Vinaigrette:
  1. In bowl, whisk together all vinaigrette ingredients except oil.
  2. Whisk in oil until blended.
To make the Strawberry Cucumber Salad:
  1. In large bowl, toss salad ingredients with vinaigrette until coated.
  2. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.
Nutrition Information
Serving size: 174 grams Calories: 174 kcal Fat: 10 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 7 g Sodium: 199 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg

 

Find more California Strawberry Recipes here!

 


California Strawberry Sunrise

This California Strawberry Sunrise recipe is a great way to spice up your happy hour! The simple blend of California strawberries, fresh orange juice, and agave syrup creates a refreshing cocktail with just the right amount of sweetness.

CA Strawberry Sunrise

 

California Strawberry Sunrise
Serves: 1, 10 oz coktail
 
Ingredients
  • 4 ounces fresh orange juice
  • 3 ounces fresh strawberries, sliced
  • 2 ounces tequila
  • 1 ounce agave syrup
  • 1 tsp Grand Marnier
  • Dash of fresh lemon juice
  • Garnish with orange wheel, fresh strawberry, mint spring
Instructions
  1. Combine orange juice and strawberries in a blender
  2. Pulse to puree
  3. Strain into cocktail shaker
  4. Add ice, tequila, and agave syrup and shake until frost forms on shaker
  5. Pour into stem glass, finish with a spritz (dash) of fresh lemon juice and garnish as suggested
Nutrition Information
Serving size: 1 drink Calories: 340 kcal Fat: 0.7 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 51 g Sugar: 43 g Sodium: 4 mg Fiber: 2 g Protein: 1.5 g Cholesterol: 0 mg

 


Skinny Strawberry Margarita

Skinny California Strawberry Margarita

Who doesn’t love a good margarita? This Strawberry Margarita recipe will be sure to impress!

Topped with a lime wedge and salt, this margarita is a delicious and refreshing way to enjoy your California Strawberries

Skinny Strawberry Margarita
Serves: 4 Servings
 
Ingredients
  • 20 oz frozen California strawberries
  • 4 oz tequila
  • 12 oz lime flavored sparkling water
  • 1½ cups ice
  • Salt to rim glass (optional)
  • Lime wedges
Instructions
  1. Puree California strawberries, tequila, sparkling water, and ice in a blender until smooth.
  2. Pour salt onto a saucer, moisten rims of glasses with a lime wedge, and dip each glass into salt.
  3. Pour margarita mixture into glasses, add lime wedge, and serve.
Nutrition Information
Calories: 113 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 13 g Sugar: 6.5 g Sodium: 6 mg Fiber: 3 g Protein: 0.6 g Cholesterol: 0 mg

Find more recipes here!


Fresh Strawberry Scones

Fresh Strawberry Scones

These Strawberry Scones are out of this world! Made with fresh California Strawberries, these scones are great for any occasion.

If your days are so busy that you hardly even see your own family, in your own home, know that you’re not alone. Between work meetings, sports schedules, doctors’ appointments, walking the dog, and a million other little things we do with our days, it’s rare to see another family member in passing, let alone enjoying a meal together at the breakfast table!

But every now and then you come across a recipe that’s so good, even your teenagers might slow down and stay a while, just to savor a few more bites. That’s what we’ve found with our quick and easy Strawberry Scone recipe. Baking fresh California strawberries right into the middle of the best flaky scones you’ve ever tasted is the perfect way to bring the whole family to the breakfast table. Who can resist such a sweet combination?

 

What’s your favorite way to eat a scone?

Scones are a basic component of the cream tea, a light afternoon meal consisting of tea taken with scones, clotted cream, and jam. According to experts, there are two methods to properly eat a cream tea:

The Devonian: Split the scone in half, cover each half with clotted cream, top with strawberry jam.

The Cornish: Split the scone in half, cover each with strawberry jam, top with clotted cream.

 

Whichever way you choose, it’s sure to be delicious!

Fresh Strawberry Scones
Serves: 8 Servings
 
Ingredients
  • 1¾ cup unbleached flour
  • 4 Tbsp butter, refrigerated
  • 2 tsp baking powder
  • ½ cup fruit juice concentrate (we used orange)
  • ¼ cup plus 1 Tbsp skim milk
  • 1 tsp lemon zest
  • 2 cups sliced California strawberries
  • 4 Tbsp strawberry jam
Instructions
  1. In a large mixing bowl, stir the flour and baking powder together.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. In a separate bowl, mix the fruit juice concentrate and milk together; stir in the lemon zest. Make a well in the center of the flour mixture and pour in the liquid, mixing together using a plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler.
  4. Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about ¾ inch thick, wrap in plastic and refrigerate for at least one hour.
  5. Once dough is ready, prepare a baking sheet by sprinkling it with a generous amount of flour.
  6. Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra.
  7. Pre-heat the oven to 400°F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned.
  8. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.
Notes
Special equipment recommended, preferably a rubber spatula or a plastic dough divider.
Nutrition Information
Serving size: 1 scone Calories: 217 kcal Fat: 6 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 37 g Sugar: 13 g Sodium: 145 mg Fiber: 2 g Protein: 4 g Cholesterol: 16 mg

 


Skinny Strawberry Sandwich

Skinny Strawberry Sandwich

This Strawberry Sandwich recipe is great with milk or on its own! Made with an English Muffin and cream cheese base, it is a great choice for breakfast or an afternoon snack.

Skinny Strawberry Sandwich

 

Skinny Strawberry Sandwich

 

Skinny Strawberry Sandwich
Serves: 24 open-faced sandwiches
 
Ingredients
  • 1 lb, 8 oz Neufchâtel or low-fat cream cheese
  • 3 Tbsp Honey
  • 4 tsp grated lemon zest
  • 12 English muffins, split and toasted
  • 6 cups California strawberries, stemmed and sliced
Instructions
  1. In food processor, process cheese, honey and zest until well mixed, or beat in electric mixer using paddle.
  2. Spread 1 tablespoon cheese mixture on cut side of 1 muffin half; top with ¼ cup strawberries. Repeat with remaining ingredients to make 24 open-faced sandwiches.
Nutrition Information
Serving size: 1 open-faced sandwich Calories: 157 kcal Fat: 7 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 19 g Sugar: 5 g Sodium: 193 mg Fiber: 1 g Protein: 5 g Cholesterol: 21 mg

 


Mexican Fruit Salad

Mexican Fruit Salad

This Mexican Fruit Salad recipe is a great way to enjoy fruit, especially California Strawberries!

Mexican Fruit Salad
Prep time: 
Total time: 
Serves: 8 Servings
 
Ingredients
  • 4 cups (about 1¼ lbs) halved stemmed California strawberries
  • 2 cups mango chunks
  • 2 cups melon chunks
  • 1 cup pineapple chunks
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • ¼ cup sugar
  • ½ tsp salt
  • 1 to 1½ tsp ancho chile powder
Instructions
  1. In large bowl, combine strawberries, mango, melon and pineapple.
  2. Add orange juice, lime juice, sugar, salt and chile powder to taste; mix well.
Nutrition Information
Serving size: 206 grams Calories: 111 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 28 g Sugar: 24 g Sodium: 153 mg Fiber: 3 g Protein: 1.5 g Cholesterol: 0 mg

Check out more California Strawberry Recipes here!


Strawberry, Shrimp and Feta Salad

Strawberry Shrimp Feta Salad

This Strawberry, Shrimp and Feta Salad is a hit!

Did you know? Feta is a brined curd white cheese made traditionally in Greece from sheep’s milk or a mixture of sheep’s and up to 30% goat’s milk. In fact, only cheese following these exact specifications and made in particular areas of Greece are permitted to be called feta. This creamy cheese is tangy and mildly salty to the taste, with a hint of spicy sweet that makes for a great pairing with the juicy strawberries in this salad. Feta is also lower in fat and calories than other commonly consumed cheeses like Parmesan or cheddar.

 

Strawberry, Shrimp and Feta Salad
Serves: 4 Servings
 
Ingredients
Salad:
  • ⅓ cup thinly sliced red onion
  • ¾ pound peeled and deveined raw shrimp
  • 2 cups (about 10 oz) fresh California strawberries, stemmed and quartered
  • 8 cups mixed salad greens, such as butter lettuce and watercress
  • 4 oz crumbled feta cheese
  • 1 small cucumber, sliced (about 24 slices)
Vinaigrette:
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp water
  • 1 Tbsp chopped shallots
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
To make Vinaigrette:
  1. Combine the vinaigrette ingredients in a small bowl. Tilt the bowl to the side and whisk the vinaigrette quickly for a few seconds until emulsified; set aside.
To make Salad:
  1. In small bowl, toss onion with 1 tablespoon of vinaigrette; set aside.
  2. Over grill or in pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through.
  3. In another bowl, toss strawberries with 1 tablespoon of the vinaigrette.
  4. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly.
  5. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens.
  6. Sprinkle with cheese and garnish with slices of cucumber.
Notes
For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.
Nutrition Information
Serving size: 384 grams Calories: 288 kcal Fat: 18 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 8 g Sodium: 1107 mg Fiber: 4 g Protein: 19 g Cholesterol: 132 mg