Soufflé Omelet & Strawberry

This Soufflé Omelet with Balsamic Strawberries is a great breakfast! Garnished with mint and powdered sugar, this dish tastes as good as it looks!

 

Soufflé Omelet With Balsamic Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1½ cups (about 8 ounces) fresh California strawberries, stemmed and quartered
  • 1 tbls chopped fresh mint
  • 1 tbls aged balsamic vinegar
  • 2 tsp granulated sugar, divided
  • 2 large eggs, separated
  • ¼ tsp vanilla
  • 2 tsp butter
  • Confectioners’ sugar, as needed
Instructions
  1. In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside.
  2. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened.
  3. In bowl of electric mixer, beat egg whites until they form soft peaks.
  4. With rubber spatula, fold yolks into whites until no streaks remain.
  5. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
  6. When butter is sizzling, add egg mixture, spreading it into an even layer with spatula.
  7. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top.
  8. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.

 


Basil Strawberry Lemonade

Strawberry Basil Lemonade Recipe

Basil Strawberry Lemonade is a fresh twist on classic lemonade. Garnished with basil, lemon, and strawberries this drink looks as good as it tastes!

Basil Strawberry Lemonade

 

 

Basil Strawberry Lemonade
 
Ingredients
  • 1 quart water
  • 1 cup lemon juice – freshly squeezed
  • ½ cup sugar
  • 1 lb California strawberries – rinsed
  • ½ cup fresh basil leaves
  • 1 pinch salt
  • Lemon slices, for garnish
  • Fresh California strawberries, for garnish
  • Fresh basil leaves, for garnish
Instructions
  1. Combine all ingredients in a blender and blend at high speed for just 20 seconds.
  2. Pass through a strainer and keep refrigerated until ready for the party.
  3. Serve over ice with slices of lemon, strawberries and basil leaves as garnish.
  4. As an alternative idea, try this as a cocktail. It’s great with vodka, champagne, or dry white wine
Nutrition Information
Calories: 148 Fat: 1g Carbohydrates: 38g Sodium: 85mg Fiber: 3g Protein: 1g Cholesterol: 0


Strawberry & Fava Bean Salad

Strawberry and Fava Bean Salad with Pecorino

Strawberry & Fava Bean Salad topped with Pecorino! This recipe is a great salad, made with fresh California Strawberries!

Don’t forget to check out some of our other recipes!

Strawberry and Fava Bean Salad with Pecorino
 
Ingredients
  • Kosher or sea salt
  • 2 cups shelled fresh fava beans (about 2 pounds in pods)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice
  • 2 cups fresh California strawberries, stemmed and quartered
  • Coarsely ground black pepper
  • 3 cups rucola (wild arugula)
  • Pecorino cheese
Instructions
  1. In a large pot over high heat, bring 2 quarts of water to a boil.
  2. Add a pinch of salt and the fava beans.
  3. Boil 1 minute; drain and cool fava beans in ice water.
  4. Drain fava beans; pinch one end and slip off tough skins of larger beans (skin on small beans is not usually tough). Discard skins.
  5. Whisk together olive oil, vinegar and lemon juice.
  6. In a large bowl, season shelled fava beans and strawberries with salt and pepper.
  7. Add rucola and enough dressing to coat salad lightly.
  8. Mix gently and spoon onto a platter or 6 salad plates.
  9. With a vegetable peeler, shave cheese generously over salad. Grind more pepper on top.
Nutrition Information
Serving size: 6 Calories: 232 Fat: 8g Sodium: 32g Fiber: 1g Protein: 15g Cholesterol: 172mg

 


Strawberry Gazpacho

Strawberry Gazpacho

This Strawberry Gazpacho is a great dish made with California Strawberries! This dish is easy to make and delicious too! This is a nice soup that will make a good addition to any meal.

Strawberry Gazpacho
Serves: 8 cups
 
Ingredients
  • 2 lbs fresh California strawberries, stemmed and chopped
  • ¾ lb plum tomatoes, chopped
  • ½ lb english cucumber, peeled, seeded and chopped
  • 3 cloves garlic
  • 1 jalapeño pepper
  • ½ cup Sherry vinegar
  • Salt and black pepper as needed
Instructions
  1. In blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar.
  2. Season with salt and pepper.

Find more California Strawberry Recipes here!


Refreshing Agua de Jamaica with California Strawberries

Refreshing Agua de Jamaica is a great drink, with this version being made with California Strawberries

Agua de Jamaica with California Strawberries

Refreshing Agua de Jamaica with California Strawberries
 
Ingredients
Fruit:
  • 2 (12 ounce) cans sparkling, lime-flavored water
  • ¼ cup sugar or no-calorie sweetener, if desired
  • 1 cup California strawberries
  • 1 lime, sliced
Agua de Jamaica:
  • 2 cups dried hibiscus flowers
  • 8 cups (½ gallon) water
Instructions
  1. Boil hibiscus flowers in water for several minutes.
  2. Remove from heat and let steep for 2 to 4 minutes, depending on desired strength.
  3. Add sparkling water, sugar, strawberries, lime and Agua de Jamaica. Serve over ice.
Nutrition Information
Calories: 26 Fat: 0g Carbohydrates: 7g Sodium: 11mg Fiber: 1g Protein: 0.1g Cholesterol: 0mg

 

 

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