Strawberry & Veggie Flatbread

Strawberry Brussels Sprouts Flatbread

This strawberry and veggies flatbread, by Kristina LaRue, RD, CSSD, of, will excite your taste buds and be gone in a flash. Flatbreads are as versatile as strawberries because they can be sweet or savory and served anytime of the day!

Not only does this recipe deliver a unique pairing of flavors, the strawberries provide a boost of vitamin C. In fact, one serving of eight strawberries packs 110% of your daily recommended value. Who can say no to that?

Strawberry & Veggie Flatbread
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Cook time: 
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Serves: 2 servings
  • 1 (4.4 oz) naan flatbread
  • 3 tablespoons mascarpone cheese, softened
  • 2 teaspoons strawberry preserves
  • ½ cup shredded Brussels sprouts (2 large Brussels sprouts)
  • 1 large strawberry, sliced
  • 1 ounce (¼ cup) crumbled goat cheese
  • 1 teaspoon olive oil
  • Freshly ground pepper to taste
  • 1 teaspoon balsamic glaze, for garnish
  • 2 fresh basil leaves, chopped for garnish
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and place flatbread on sheet.
  2. In small bowl, mix together mascarpone cheese and strawberry preserves. Spread strawberry cheese mixture evenly on flatbread.
  3. Top flatbread with shredded Brussels sprouts, strawberry slices and goat cheese. Drizzle with olive oil and season with freshly ground pepper.
  4. Bake in 400-degree oven for 12 minutes. Allow to cool slightly. Drizzle with balsamic glaze and garnish with fresh basil. Slice flatbread into 4–8 pieces.
Nutrition Information
Serving size: ½ flatbread Calories: 367 Fat: 21g Saturated fat: 9g Carbohydrates: 37g Sugar: 7g Sodium: 636mg Fiber: 2g Protein: 11g Cholesterol: 42mg


Strawberry & Zucchini Salad

Strawberry, Summmer Corn + Zucchini Salad

If summer could spill onto a plate, it might just look like this strawberry, summer corn and zucchini salad dish created by Ellise from Cowgirl Chef. So, you can have a taste of summer any time of the year.

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.

Strawberries, Summer Corn + Zucchini
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Cook time: 
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Serves: 4
  • 4 large zucchini
  • 10 to 12 California strawberries
  • 2 ears fresh corn
  • Champagne vinaigrette, recipe follows
  • 4 oz goat cheese
  • a few mint leaves, finely chopped
  • sea salt and pepper
  • Champagne vinaigrette
  • Makes about ¾ cup
  • ¼ cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped shallot
  • sea salt and pepper to taste
  • ½ cup grapeseed oil
  1. With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.
  2. 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.
  3. 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.
  4. Champagne Vinaigrette
  5. 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.