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?
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.
We love this recipe and post from Jennifer Farley at Savory Simple – Enjoy!
I love enjoying yogurt pops during the hot summer months. They’re a healthy, easy-to-prepare snack that everyone loves! Strawberries add the perfect level of brightness, flavor and beautiful color, and I’ve packed a ton of them into this recipe. It feels like having dessert! I like using some granola for a bit of texture as well. While you could throw a bit extra into the pops themselves, they lose some of that texture when mixed with the yogurt. Sometimes as the popsicles begin to melt, I like to dip them in more granola for extra crunch!
There’s a reason I can never get enough strawberries. Just one serving of eight strawberries is packed with Vitamin C, fiber, potassium, folate and antioxidants. How could I not want to enjoy eight strawberries a day!
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.
We love strawberries for so many reasons – they’re naturally sweet yet low in sugar, they have more vitamin C than an orange, plus they’re packed full of antioxidants and nutrients like potassium, folate and fiber. What could possibly make strawberries better? They work super well in both sweet and savory dishes!
Our friend, Jenn Bumb, created this strawberry bacon spread for us to enjoy – and we can’t get enough. Give this recipe a try and let us know what you think!
Check out this unique – and tasty – strawberry ceviche avocado boats recipe from our friend Kendra Cordoza at Paleo Pazarazzi!
We’re always looking for new, unexpected ways to incorporate strawberries into our diets. Just one serving of eight strawberries is packed full of vitamin C, potassium, folate, fiber and antioxidants. How could we not want to enjoy eight strawberries a day?
½ c. lime juice (enough to cover shrimp so they cook evenly)
Salt and pepper to taste
Cut avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
Chop shrimp into bite sized pieces. In a medium, shallow container, add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
Add the ceviche to the center of each avocado boat. Garnish with more cilantro, lime juice, strawberries and red pepper flakes if desired. Serve chilled.
This Strawberry Ricotta Crostini Recipe is a great snack!
Spring is here! It’s the perfect season for entertaining, especially outdoors, and I love using strawberries to create simple, light party snacks that my guests will love. I’m a firm believer that hosting gatherings should be fun for me in addition to the attendees so I never want to stress out over complicated appetizers. Fresh, flavorful ingredients are key. For this easy Strawberry Ricotta Crostini Recipe I’ve macerated sliced strawberries in citrus juice and paired them with ricotta cheese that’s full of fresh herbs.
This is a light snack that won’t be overly filling in warmer weather. And it’s healthy! Research suggests eating just 1 cup of strawberries a day may improve heart health, lower blood pressure, reduce the risk of some cancers and support brain function. How cool is that?
I used a combination of herbs from my garden (basil, mint and sage) but feel free to experiment. For example, if you are not a fan of sage, simply omit it! If you really love mint, add extra to taste.
½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups strawberries, hulled and sliced thin
1 teaspoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
thinly sliced fresh mint or basil for garnish
Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until crisp, 7-10 minutes.
In a medium bowl, combine the ricotta, mint, basil, sage, salt and pepper. In a separate medium bowl, combines the strawberries and citrus juices. Cover each bowl and place them in the refrigerator for at least 60 minutes. Stir the berries occasionally.
Spread a generous layer of the herbed ricotta onto each slice of bread. Top with 3-4 strawberries. Top with the fresh herbs. Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).
Check out more California Strawberry Recipes here!
Great for the holiday season, this Strawberry Toasts with Mozzarella Recipe is a hit@
The holiday season has officially arrived! Even though a bit of panic set in just as I typed that statement, I know that I have lots to look forward to during the month of December. Traditional tree trimming, checking out the beautiful holiday lights in our neighborhood, baking cookies with the kids and, of course, gathering with family, friends and coworkers.
By far, getting together and sharing great foods with friends and loved ones is one of my favorite things to do during this time of year, but let’s be honest, typical food options are not always the healthiest! No matter how strong our willpower may be, it can be extremely challenging to stick to healthy habits, but I’ve got a delicious recipe that can help keep us all on track. It’s light, healthy and will look beautiful on your holiday table!
This recipe features strawberries dressed in a combo of honey and a balsamic vinegar reduction, then roasted in the oven. Roasting brings out a rich, sweet flavor to the strawberries and this pairs perfectly with melted fresh mozzarella cheese on toasted crusty bread.
Besides adding a bright and festive flair to your holiday spread, strawberries are packed with nutrients that benefit the entire body. A serving of eight strawberries has been shown to promote heart health, brain health and even helps with diabetes management. Strawberries have also been shown to reduce the risk of certain cancers. (Source: California Strawberries). The best part? They are naturally sweet, yet low in sugar. A single serving has less than half the sugar of an apple and half the calories of a banana, making them the perfect option for your holiday spread. Though they may be small, strawberries pack a big nutrition and flavor punch to both sweet and savory dishes, so enjoy!
Roasted Balsamic Strawberry Toasts with Mozzarella
1 pound strawberries, cleaned, hulled and cut in half
3/4 tablespoon honey
2 tablespoon balsamic reduction
8 slices of ciabatta or baguette
2 tablespoons olive oil
4 ounces fresh mozzarella cheese
Preheat oven to 375 degrees.
Over medium heat, add balsamic vinegar into a small saucepan. Heat until vinegar boils, then reduce heat a simmer. Stir occasionally to avoid scorching. Simmer for 10-13 minutes, until vinegar has reduced by at least half and consistency is that of syrup. Set aside.
Place prepared strawberries in a large bowl. Add honey and 2 tablespoons of prepared balsamic reduction to strawberries and mix to combine ingredients.
Transfer berries to a parchment lined baking sheet. Arrange in an even layer. Bake berries for 25-30 minutes. When done, set aside and allow to cool slightly.
While strawberries are roasting, prepare toasts by brushing them with olive oil, place on a baking sheet and place into the oven for 10-15 minutes.
Remove toasts from the oven. Add sliced fresh mozzarella cheese to each one and top with roasted strawberries.
Place prepared toasts back into the oven for about 5 minutes, or just until cheese begins to melt. Remove from oven and top with a fresh basil leaf. Garnish with an extra drizzle of balsamic reduction and extra basil, if desired.
Check out more California Strawberry Recipes here!
One of the best things about the holidays is all the fabulous food.
One of the worst things about the holidays is all the fabulous food.
Surely you know what I mean? That first time you bite into something amazing you haven’t tasted since last November, you stop to savor every bite. But by the time New Year’s rolls around you’re wondering if someone will have to roll you out the door!
The holidays can be especially stressful for people watching what they eat to manage diabetes. So many cakes, cookies and appetizers that don’t seem to fit for a healthy diet. That’s one of the reasons I’ve teamed up with my friends here at California Strawberries in honor of Diabetes Awareness Month to provide simple #strawberryswaps for an easy brie appetizer recipe that would normally be a no-no during holiday celebrations.
Today’s swap is a fun, less frivolous twist on a classic baked brie recipe. You know the one, right? Brie is coated in a thick, sugary fruit preserve mixture and then wrapped in puff pastry. It’s a deliciously easy brie appetizer, yes, but not exactly on the lighter side for healthy entertaining. A fruit and cheese tray would certainly be a simple, healthy swap to replace classic baked brie, but I’ve got something a bit more special — Strawberry Topped Brie.
Easy Brie Appetizer Topped with California Strawberries
By eliminating the puff pastry, I’ve trimmed both calories and fat. Yes, brie is still a rich cheese, but a little goes a long way and does provide a nice mix of protein and fat to help you feel full longer during all the holiday noshing. And by using the simple #strawberryswap of making the topping mixture a combo of fresh California Strawberries (which are naturally low in sugar) and only a couple of tablespoons of preserves, I’ve cut down on the overall sugar as well.
The cool thing about this idea (aside from how insanely beautiful it is and so simple to make) is that it’s a great way to wow friends with the health benefits of California Strawberries. November is not only Diabetes Awareness month, but it’s also National Alzheimer’s Disease Awareness month. So be sure to let guests know you’re serving up a dish with healthy strawberries — that the American Diabetes Association considers a top 10 superfood, and clinical research shows may benefit your mind!
I hope you enjoy this recipe and have a wonderful start to the holiday season.
Easy Brie Appetizer Topped with California Strawberries
Strawberry Topped Brie
1 tablespoon canola oil
½ cup chopped onion
½ teaspoon dried rosemary
Pinch of salt
1 cup California Strawberries, sliced
1 tablespoon balsamic vinegar
¼ cup orange juice
1 tablespoon strawberry preserves
1 round of brie, at room temperature or warmed slightly
Crackers and crostini
Heat oil in a skillet over medium-high heat. Add onion and saute 5 minutes or until tender. Sprinkle with rosemary and salt; cook an additional 2 minutes. Add strawberries and saute 2 more minutes. Add in vinegar, orange juice and preserves, stirring well and cooking until thickened (about 10 minutes).
Place brie on a small plate; remove strawberry mixture from stove and pour over brie. Serve with crackers or crostini.
Here’s a recipe inspired by a California Farm Tour I had the pleasure of attending. I love that it is crazy easy to make and includes kitchen staples. Plus, since California strawberries are available year round, this appetizer can be made for any event, any time of year.