Strawberry Easter “Eggs”

Strawberry Easter EggsDipping strawberries in chocolate, or just about anything, is both fun and delicious. This week we had some fun dressing up juicy California strawberries in the colors of Spring and then decorating them to be Strawberry Easter “eggs!” While it may look like it took a long time to make these cute treats, with candy melts, a few Ziploc bags, sprinkles and a microwave, it only took about 30 minutes to create a couple dozen!

These treats are great for Easter or anytime – and a wonderful DIY activity project for kids and grownups. There are so many different colors and techniques, so feel free to be as creative as you want!

Strawberry Easter "Eggs"
Prep time: 
Cook time: 
Total time: 
Serves: 24 strawberries
 
Ingredients
  • 1-2 pounds California strawberries
  • 2 (or more) 12 ounce bags of Wilton Candy Melts
  • Sprinkles
Instructions
  1. Rinse strawberries with cool water; pat dry with paper towels.
  2. Place candy melts in small microwavable bowl. Heat for 1 minute and stir well. Continue to microwave and stir at 30 second intervals until smooth and completely melted.
  3. Dip dry strawberries into the melts to about halfway and then place on parchment-covered cookie sheet.
  4. Repeat heating/melting procedure with accent color(s). Once melted, spoon into small Ziploc bag or piping bag. If using a Ziploc, just snip off a tiny tip of the bottom corner and then drizzle on the coated strawberry.
  5. To add sprinkles, make sure the coating is still wet when applying so that the sprinkles stick.
  6. If needed, refrigerate until firm.

 

 


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

 


Fennel Roasted Strawberries Labneh Crostini

Fennel Roasted Strawberries Labneh Crostini

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.

Fennel Roasted Strawberries Labneh Crostini
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 lbs fresh California strawberries
  • 2 cups non-fat plain Greek yogurt
  • 1 tsp fennel seeds
  • Pinch of salt
  • 1 tsp honey to drizzle
  • 2 Tbsp roughly chopped pistachios
  • A few fresh mint leaves
  • 4 Baguette bread slices
Instructions
  1. 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.
  2. Preheat the oven to 350 F/175 C.
  3. Trim the top of the strawberries, and the slice them in half or quarter. Layer them on a baking pan.
  4. Roughly crush the fennel seeds, and sprinkle them evenly on the strawberries, along with salt.
  5. Bake it for 15 minutes. (The roasted strawberries can be made in advance, and stored in an airtight glass jar in the refrigerator.)
  6. 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.
Notes
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.
Nutrition Information
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

 


Strawberry Gazpacho

Strawberry Gazpacho

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.

Prefer a little more spice? Try our Spicy Strawberry Gazpacho and compare!

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, diced
  • 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.
Nutrition Information
Serving size: 1 cup Calories: 49 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 7 g Sodium: 76 mg Fiber: 3 g Protein: 2 g Cholesterol: 0 mg

 


Strawberry Shrimp Ceviche

Strawberry Shrimp Ceviche

Our Strawberry Shrimp Ceviche is a great take on classic ceviche. This cool and elegant appetizer perfectly blends freshness with sweet, savory flavors and a dash of spice.

Strawberry Shrimp Ceviche
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
Ceviche Dressing
  • ¼ cup chopped, stemmed California strawberries
  • ¼ cup chopped plum tomato
  • 2 Tbsp olive oil
  • 4 tsp fresh lime juice
  • 4 tsp red wine vinegar
  • 2 tsp chopped, seeded jalapeño peppers
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp Worcestershire sauce
Ceviche
  • ¾ lb cooked peeled shrimp
  • 1½ cups peeled seeded diced cucumber
  • ¾ cup diced red onion
  • 1½ Tbsp chopped, seeded jalapeño peppers
  • 1½ cups (about ¼ lb) quartered, stemmed California strawberries
  • 3 Tbsp chopped cilantro
Instructions
To make Ceviche Dressing:
  1. In blender or food processor, purée all ingredients until smooth.
To make Ceviche:
  1. In large bowl, toss shrimp, cucumber, onion, and peppers with Ceviche dressing.
  2. Refrigerate, covered, at least 30 minutes but no more than 4 hours.
  3. Just before serving, add strawberries and cilantro; mix gently but thoroughly.
Notes
Diabetes Exchanges: Fruit 0.25, Vegetable 0.5, Very Lean Meat 2, Fat 1
Nutrition Information
Serving size: 213 g Calories: 135 kcal Fat: 5 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 10 g Sugar: 6 g Sodium: 263 mg Fiber: 2 g Protein: 15 g Cholesterol: 107 mg

Find more California Strawberry Recipes here!

 

 


Buckwheat Flatbreads with Strawberries, Avocado & Herbs

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.

Give this recipe a try and enjoy!

 

Buckwheat Flatbreads with Strawberries, Avocado & Herbs
Author: 
Serves: 4 flatbreads
 
Ingredients
  • 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
  • 1 avocado
  • 8 fresh basil leaves
  • A few sprigs of fresh chives
  • 12 fresh mint leaves
  • Extra-virgin olive oil
  • Sea salt and pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Save time: Make the flatbreads in advance, and keep them in a plastic bag in the fridge or freezer.
  6. 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.
  7. Hull and thinly slice the strawberries, and add them to the flatbreads.
  8. Dice the avocado, and add one-fourth to each of the 4 flatbreads.
  9. 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.
Nutrition Information
Serving size: 1 flatbread


Spicy Strawberry Watermelon Gazpacho

Spicy Strawberry Watermelon Gazpacho Recipe

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.

Spicy Strawberry & Watermelon Gazpacho

If you’re looking for something a little less spicy, try our milder Strawberry Gazpacho recipe.

Spicy Strawberry Watermelon Gazpacho
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 1 Tbsp cumin seeds
  • 1 Tbsp fennel seeds
  • 3 cups hulled and quartered strawberries
  • 1 cup diced watermelon
  • 1 cup diced tomato
  • ¼ cup diced red onion
  • 3 Tbsp extra virgin olive oil
  • 1½ tsp Tabasco or hot sauce
  • 1 Tbsp red wine vinegar
  • 1 Tbsp kosher salt plus more to sprinkle while serving
  • Few basil leaves and slices of strawberries for garnish
Instructions
  1. 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.
  2. 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.
  3. Take it out of the refrigerator and blend it to a smooth consistency.
  4. 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.
Nutrition Information
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

 


Strawberry Ceviche Avocado Boats

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?

 

Strawberry Ceviche Avocado Boats   Strawberry Ceviche Avocado Boats

 

Strawberry Ceviche Avocado Boats
Author: 
Serves: 6
 
Ingredients
  • 1 lbs of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • ¾ cups strawberries, diced
  • ½ cups white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • ½ cup lime juice (enough to cover shrimp so they cook evenly)
  • Salt and pepper to taste
Instructions
  1. 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.
  2. 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.
  3. After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
  4. 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.
Nutrition Information
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

 


Vietnamese Spring Rolls with Strawberries

Vietnamese Spring Rolls

A Vietnamese Spring Rolls recipe with a California strawberries twist!

These spring rolls with strawberries are a refreshing change from the usual fried variety and are a wonderfully healthy appetizer.

Vietnamese Spring Rolls with Strawberries
Serves: 8 spring rolls
 
Ingredients
Strawberry Dipping Sauce
  • 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
Spring Rolls
  • 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
Instructions
To make Strawberry Dipping Sauce:
  1. 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:
  1. In bowl, toss shrimp with vinegar; set aside.
  2. 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.
  3. Serve each roll with 1 tablespoon Strawberry Dipping Sauce.
Notes
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
Nutrition Information
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

 

 

 

 


Strawberry Ricotta Crostini with Basil, Mint and Sage

Strawberry Ricotta & Herb Crostini

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.

Strawberry Ricotta Crostini with Fresh Herbs Recipe

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 Fresh Herbs Recipe

 

Strawberry Ricotta Crostini with Basil, Mint and Sage
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20 crostini
 
Ingredients
  • 15 oz ricotta, part skim ricotta cheese
  • ½ cup packed fresh herbs, finely chopped (an even mix of mint, basil and sage); reserve two Tbsp for garnish
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 3 cups strawberries, hulled and sliced thin
  • 1 Tbsp fresh squeezed orange juice
  • 1 Tbsp fresh squeezed lemon juice
  • 1 French whole grain (if available) baguette, sliced thin on a bias to make 20 slices
Instructions
  1. Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and toast until crisp, 7-10 minutes.
  2. 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.
  3. Spread a generous layer of the herbed ricotta onto each slice of bread. Top with 3-4 strawberries. Top with the fresh herbs.
Notes
Optional: drizzle with a small amount of the macerated strawberry juice (not too much or the bread might get soggy).
Nutrition Information
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!