We love a savory spin on strawberries. Check out this Fennel Roasted Strawberries Labneh Crostini from Playful Cooking for a new and exciting appetizer that’s packed with vital nutrients like vitamin C, potassium, and fiber.
Labneh is a creamy, tangy, Middle Eastern style yogurt that has been strained until it is extra thick; so thick, in fact, that it is actually referred to as yogurt cheese. You can enjoy labneh the same way that you would cream cheese – spread on crusty, toasty breads like bagels, grilled pita, or crostini, as in this recipe.
Fold a cheesecloth in half, and layer it on a colander. Place the colander in the sink or a bigger bowl. Drop the Greek yogurt on the cheesecloth, and tie the edges of the cheesecloth to drain out all the excess water from the yogurt. Leave the colander aside for 4 hours or overnight in the refrigerator.
Preheat the oven to 350 F/175 C.
Trim the top of the strawberries, and the slice them in half or quarter. Layer them on a baking pan.
Roughly crush the fennel seeds, and sprinkle them evenly on the strawberries, along with salt.
Bake it for 15 minutes. (The roasted strawberries can be made in advance, and stored in an airtight glass jar in the refrigerator.)
To prepare the labneh dip/spread, untie the cheesecloth and put the labneh on a serving plate. Spread it on the plate, and then, placing the back of your spoon against the labneh, press it down lightly as you rotate the plate to create swirls. Spoon the roasted strawberries on top, along with the juice. Don’t cover the labneh completely. Sprinkle the pistachios, drizzle honey and garnish with fresh mint.
The bread slices could either be toasted using the broil setting on your oven or a hot pan. Or, you could grill the bread slices.
Serving size: 1 crostini with spread Calories: 281 kcal Fat: 3 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 44 g Sugar: 11 g Sodium: 549 mg Fiber: 4 g Protein: 18 g Cholesterol: 6 mg
Gazpacho is a classic Spanish dish of cold soup made from blended vegetables. Historically a soup made from stale bread, olive oil, water, garlic, salt, and vinegar, the well-known red gazpacho evolved in the 19th century with the addition of tomatoes. Other vegetables made their way into this soup over time, with the most common recipes including cucumber, bell pepper, and onion.
In this recipe, we added fresh California strawberries. With a similar acidity as tomatoes, strawberries add a touch of juicy sweetness and unique variation to this classic.
Are you a flatbread fan? Then we have the recipe for you! Try these Buckwheat Flatbreads 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 & Herbs
Author: Ellise Pierce
Serves: 4 flatbreads
1 package yeast
¾ cup warm water
1 tsp honey
1 tsp sea salt
2 Tbsp olive oil + 1 Tbsp for the bowl
1 cup buckwheat flour
1¼ cups bread flour
16 oz 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 you could pull your eyes away from this beautiful photo, you may want to try this unique and flavorful gazpacho recipe, created by Kankana at Playful Cooking.
This Spicy Strawberry Watermelon Gazpacho has 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.
If you’re looking for something a little less spicy, try our milder Strawberry Gazpacho recipe.
1 Tbsp 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.
Serving size: 1 cup Calories: 223 kcal Fat: 15 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 22 g Sugar: 14 g Sodium: 2076 mg Fiber: 5 g Protein: 3 g Cholesterol: 0 mg
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 cup 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.
Serving size: 6 avocado halves w/ filling Calories: 204 kcal Fat: 11 g Saturated fat: 2 g Carbohydrates: 10 g Sugar: 2 g Sodium: 187 mg Fiber: 5 g Protein: 20 g Cholesterol: 143 mg
½ cup (about 2 ounces) sliced stemmed California strawberries
2 Tbsp rice vinegar
1 Tbsp Asian sesame oil
1 Tbsp sugar
2 tsp Vietnamese fish sauce
½ tsp chili flakes
¾ lb cooked shelled shrimp
¾ tsp seasoned rice vinegar
8 spring roll wrappers
16 mint leaves
16 cilantro sprigs
¾ cup (about 3 ounces) quartered stemmed California strawberries
1 cup peeled, seeded cucumber cut into 2 x ¼ x ⅛-inch strips
To make Strawberry Dipping Sauce:
In blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in but still visible.
To make Spring Rolls:
In bowl, toss shrimp with vinegar; set aside.
Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls.
Serve each roll with 1 tablespoon Strawberry Dipping Sauce.
Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.
Diabetes Exchanges: Starch 0.5, Fruit 0.25, Very Lean Meat 1.5, Fat 0.5
Serving size: 1 spring roll Calories: 111 kcal Fat: 2 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 4 g Sodium: 178 mg Fiber: 1 g Protein: 12 g Cholesterol: 80 mg
This Strawberry Ricotta Crostini recipe is a great snack.
It’s always a good time for entertaining 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 with Basil, Mint and Sage 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.
Strawberry Ricotta Crostini with Basil, Mint and Sage
Author: Jennifer Farley
Serves: 20 crostini
1 baguette, sliced thin on a bias
15 oz ricotta, either part skim or whole
½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage)
½ tsp kosher salt
¼ tsp freshly ground black pepper
3 cups strawberries, hulled and sliced thin
1 tsp fresh squeezed lemon juice
1 Tbsp 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).
Serving size: 1 crostini Calories: 83 kcal Fat: 3 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 2 g Sodium: 154 mg Fiber: 1 g Protein: 4 g Cholesterol: 8 mg
Check out more California Strawberry Recipes here!
Great for the gatherings with friends and family, this Strawberry and Mozzarella Toast recipe is a hit!
Whether it’s practice for holiday season or a casual get together, this recipe is one to try out! 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 holiday months like 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. 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. They may be small, strawberries pack a big nutrition and flavor punch to both sweet and savory dishes, so enjoy!
1 lb strawberries, cleaned, hulled and cut in half
¾ tsp honey
2 tsp balsamic reduction
8 slices of ciabatta or baguette
2 Tbsp 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.
Serving size: 1 toast Calories: 367 kcal Fat: 8 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 61 g Sugar: 7 g Sodium: 794 mg Fiber: 3 g Protein: 13 g Cholesterol: 9 mg
Check out more California Strawberry Recipes here!