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
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.

 

 

 

 

 

 

 

 

 

 

 


Strawberry & Steak Salad

Summer comes and goes, but my internal food alarm seems to be ringing off the hook for summer food and flavors year-round. At the top of my list are juicy California strawberries and steak. Wouldn’t it be great to have a way to enjoy them together in a recipe? Good news: I’ve created a salad recipe that brings them together in new way, a Roasted Balsamic Strawberry & Peppered Steak Salad.

I love pairing bold-flavored foods, like steak, with fresh and light ingredients like strawberries to create surprising combinations. Plus, layering a lean steak on top of a mound of nutrient rich ingredients is a balanced way to enjoy it any day of year.

Instead of using fresh strawberries in this steak, I enhanced the strawberries by slow roasting them. This turns them into a naturally-sweet chutney/dressing on top of this flavor-explosion of a salad. If you’ve never roasted strawberries before then today is the day and this recipe is the place to start.

Roasted Balsamic Strawberry & Peppered Steak Salad

While the prep time looks lengthy in the recipe below, it’s mostly hands-off cook time. You can even prep many of the cooked ingredients ahead of time and reheat right before serving. Truly, this salad is easy to put together but is a show-stopper for looks and flavor. I hope you will give it a try at your first summer gathering or at your dinner table this week.

Enjoy!
Jenna

Roasted Balsamic Strawberry & Peppered Steak Salad

Roasted Balsamic Strawberry & Peppered Steak Salad

 

Roasted Balsamic Strawberry & Peppered Steak Salad
Author: 
Prep time: 
Total time: 
Serves: Serves 4-6
 
Ingredients
  • 1 lb fresh California strawberries, washed, dried, hulled, and cut in half
  • 1 tbsp Balsamic vinegar
  • 1 lb top sirloin fillets
  • 1 tbsp ground black pepper
  • 1 tsp Kosher salt
  • 1 tbsp vegetable oil
  • 2 cups fresh green beans, cut into 1” pieces
  • 6 cups spring mix greens
  • Extra virgin olive oil
  • 1 ½ cups cooked quinoa (from about ¾ cup dry quinoa)
  • ¼ cup sesame seeds
  • 4 oz fresh mozzarella pearls
  • 2 tbsp chiffonade fresh basil
Instructions
  1. Preheat oven to 300 degrees F.
  2. In a 2 quart baking dish (or 8x8 square pan), toss strawberries and balsamic vinegar. Bake strawberries for 50 minutes, checking every 15 minutes and gently tossing in the juices.
  3. Meanwhile, cook quinoa if needed.
  4. Then, heat a heavy skillet (cast iron if you have it) over medium high heat. Season fillets with pepper and salt. When skillet is hot, add vegetable oil, then cook fillets to medium doneness, about 3 minutes per side. Remove from pan and set aside on a cutting board to rest. After about 5 minutes (more time is OK), thinly slice steak against the grain.
  5. Reduce the skillet heat to medium and add green beans. Add 2 tablespoons of water and cook till evaporated or green beans are crisp tender, about 4 minutes. Remove skillet from heat.
  6. When strawberries are done baking, assemble salad. Layer a large platter with the spring mix greens, then spoon cooked quinoa on top. Drizzle with extra virgin olive oil, about 1 tablespoon. Layer green beans on top of quinoa. Place steak slices on top of salad then spoon cooked strawberries and juice on top. Lastly, arrange sesame seeds, mozzarella pearls, and basil all around salad to your preference. If desired, sprinkle a small amount of fresh, ground black pepper on top.

Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com.


Citrus Halibut & Strawberry Relish

Citrus Halibut Strawberry Relish Recipe

A Citrus Halibut Recipe with a California Strawberries twist.

This grilled halibut dish, created by Chef Brian Malarkey, is simple to prepare – but is definitely one of the tastiest, freshest dishes ever. The buttery flakey fish, combined with the vibrant, slightly sweet strawberry salsa makes this a stand-out dish you and your guests are sure to love.

Citrus Halibut & Summer Strawberry Relish
 
Ingredients
  • 4 halibut fillets–about 6 to 8 ounces each
  • Non-stick spray
  • Strawberry Relish (see recipe below)
  • Lemon slices, for garnish
  • Parsley, for garnish
Marinade
  • ¼ cup extra virgin olive oil
  • ½ tsp Italian parsley – chopped
  • ½ tsp fresh chives – chopped
  • ½ tsp fresh lemon juice
  • ½ tsp lemon zest
  • ½ tsp orange zest
  • Salt and pepper, to taste
Strawberry Relish
  • 1 cup California strawberries – diced
  • ½ medium shallot – finely diced
  • ⅓ cup smoked almonds – roughly chopped
  • ¼ cup extra virgin olive oil
  • ½ tsp Italian parsley– chopped
  • ½ tsp fresh chives – chopped
  • ½ tsp fresh lemon juice
  • ½ tsp lemon zest
  • Salt and pepper, to taste
Instructions
Marinade:
  1. Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
  2. Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.
Strawberry Relish:
  1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
  2. Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
  3. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. Or place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
  4. Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.
Notes
As an alternative, halibut can be substituted with swordfish, mahi mahi, sea bass, cod, scallops or snapper.
Diabetes Exchanges: Fruit 0.25, Very Lean Meat 8, Fat 7.5

 

Check out more California Strawberry Recipes here!

 


Mahi-Mahi & Strawberry Salsa

Mahi-Mahi Taco with Strawberry Salsa

A delicious Grilled Mahi-Mahi Tacos & Strawberry Salsa Recipe

Mango, pineapple, lime and other fresh ingredients are combined to take fish tacos to a whole new level!

Grilled Mahi-Mahi Tacos with Strawberry Salsa
Serves: 4
 
Ingredients
Strawberry Salsa:
  • 1 cup diced fresh California strawberries
  • ½ cup diced mango
  • ¼ cup diced papaya
  • ¼ cups diced pineapple
  • 2 tbsp diced red onion
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp chopped cilantro
  • 1½ tsp rice vinegar
  • Salt and black pepper
  • Cayenne pepper
Avocado Sour Cream:
  • ¼ cup diced avocado
  • ¼ cup sour cream
  • 1 tbsp freshly squeezed lemon juice
  • 1½ tsp freshly squeezed lime juice
Chipotle Sour Cream:
  • ½ cup sour cream
  • ½ chipotle in adobo
  • Salt and white pepper
  • Granulated garlic
  • 1 lb mahi-mahi, cut into 2-ounce pieces
  • Salt and black pepper
  • Ground cumin, ground coriander and ancho chile powder
  • 8 (6-inch) corn tortillas, heated
  • 8 (6-inch) flour tortillas, heated
  • 2 cups shredded napa cabbage
Instructions
  1. To make Strawberry Salsa, gently mix together all ingredients; season with salt, pepper and cayenne pepper.
  2. To make Avocado Sour Cream, blend all ingredients in food processor or with stick blender.
  3. To make Chipotle Sour Cream, blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
  4. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder.
  5. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife. Place 1 corn tortilla on top of each flour tortilla.
  6. Top each corn tortilla with ¼ cup cabbage, 1 piece mahi-mahi and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.

 

Check out more California Strawberry Recipes here!


Strawberry Quinoa, Kebab Salad

Thai Pork Kebabs & Strawberry Quinoa Salad Recipe

A delicious Pork Kebabs & Strawberry Quinoa Salad Recipe

Make a delicious meal by serving these Thai Pork Kebabs served over California Strawberry Quinoa Salad.

Thai Pork Kebabs with California Strawberry Quinoa Salad
 
Ingredients
  • 1 cup hulled and quartered California strawberries
  • ¼ cup freshly squeezed orange juice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ⅛ tsp cayenne pepper
  • 1 lb pork tenderloin, cut into ¼-inch x 4-inch strips
  • ¼ cup salted peanuts, coarsely chopped, optional
  • 1 lime, cut into wedges
  • 16 bamboo skewers
  • 1 recipe California Strawberry Quinoa Salad
California Strawberry Quinoa Salad
Dressing
  • 1½ tbsp olive oil
  • ⅓ cup hulled and quartered California strawberries
  • 1 tbsp freshly squeezed orange juice
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
Salad
  • 1 cup dry quinoa, cooked according to package directions and cooled
  • ¼ cup minced sweet yellow onion
  • 1 cup finely shredded Napa cabbage
  • ½ cup finely diced cucumber
  • 1 cup diced California strawberries
Instructions
  1. Place strawberries, orange juice, cinnamon, cumin and cayenne pepper in the work bowl of a food processor and puree until smooth. Pour into a medium mixing bowl. Add pork strips, stirring to coat all sides. Cover and refrigerate overnight.
  2. Immerse skewers in water for 20-30 minutes (this will keep skewers from burning).
  3. Heat a grill or grill pan over medium high heat.
  4. Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
  5. Prepare California Strawberry Quinoa Salad.
  6. Serve kebabs over California Strawberry Quinoa Salad.
  7. Garnish with peanuts and serve with a lime wedge for squeezing.
California Strawberry Quinoa Salad
  1. To make the dressing, place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
  2. Place quinoa in a large bowl. Add onion, cabbage, cucumber, strawberries and dressing, tossing gently to combine.
  3. Serve immediately or cover and refrigerate for up to 2 hours.

 

Check out more California Strawberry Recipes here!


Strawberry & Avocado Tostadas

Strawberry & Avocado Tostadas

Before working for California strawberry farmers I’d never thought of using strawberries in savory dishes very much. Sure I’d had salads with strawberries, but I had not yet tried anything more adventurous than that. If I hadn’t done so, I might’ve never tried strawberry & avocado tostadas.

A couple years ago while at a blogger event in San Francisco, I tasted Italian rice balls with a strawberry compote stuffing instead of the more traditional tomato sauce. It was one of those moments when you can honestly say to yourself, or anyone in the vicinity, “I think this is the best thing I ever ate.”

Since that time I’ve done a lot of experimenting in my own kitchen, and at work. Part of my job requires putting together events that showcase the versatility of strawberries, and sometimes that means challenging chefs to come up with unique ways to serve strawberries. I’ve had the pleasure of tasting creations like baby back ribs with strawberry barbecue sauce, strawberry flatbread pizza with balsamic glaze, strawberry nachos, strawberry and prawn spring rolls – and the list goes on.

This recipe for strawberry and avocado tostadas is a good starter recipe for those looking to experiment with new ways to enjoy strawberries. Like me, you might also be pleasantly surprised at how delicious strawberries can be when added to savory dishes.

Enjoy!

 

Strawberry and Avocado Tostadas
Prep time: 
Cook time: 
Total time: 
Serves: 6 tostadas
 
Ingredients
  • 2½ cups (about ¾ pound) fresh California strawberries, stemmed and quartered
  • ½ lb jicama, peeled and cut into ½-inch dice
  • ½ cup chopped cilantro
  • 1 tsp minced jalapeño peppers
  • 2 tbsp lime juice
  • 1 lb avocados, peeled, seeded and cut into ½-inch dice
  • Salt
  • 6 (6-inch) yellow corn tortillas
  • Chili powder
  • 6 tbls crumbled queso fresco
  • 6 cilantro sprigs
  • 1 lime, cut into 6 wedges
Instructions
  1. Heat oven to 400 degrees Fahrenheit. In large bowl, mix together strawberries, jicama, cilantro, peppers and lime juice. Add avocados; fold together gently. Season with salt. Arrange tortillas on oven rack in one layer. Toast about 10 minutes or until crisp and starting to brown. Mound 1 cup strawberry mixture in center of each tortilla. Sprinkle each tostada with chili powder and 1 tablespoon queso fresco. Garnish with 1 cilantro sprig and 1 lime wedge.

 


Strawberry Goat Cheese Pizza

Strawberry Goat Cheese Pizza

One bite of this sweet and savory strawberry goat cheese pizza and you will never forget it. As a big fan of any kind of pizza, I found this one to be especially delightful.

There’s something extra special about adding strawberries in dishes and recipes that are mostly savory. Strawberries, because of their sweet and slightly tart flavor (and beautiful red color) are ideal for pizza – especially when combined with a salty goat or feta cheese.

One of the best parts of this pizza is the balsamic drizzle. All these flavors dance around a like a party in your mouth!
Enjoy!

Strawberry Goat Cheese Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2 small pizzas
 
Ingredients
  • ½ oz active dry yeast
  • 1 tbsp sugar
  • 3-4 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp olive oil
  • 3 tsp white balsamic vinegar
  • 3 tsp extra virgin olive oil
  • ¼ cup aged balsamic vinegar
  • ½ cup (4 ounces) softened goat cheese
  • 4 cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
  • ½ cup (4 ounces) softened goat cheese
  • cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
Instructions
  1. To make pizza dough, in a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.
  2. To make white balsamic vinaigrette, in a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1½ tablespoons. Whisk in extra virgin olive oil.
  3. To make aged balsamic reduction, in a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
  4. Heat oven to 400°F. On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a ½-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.
Notes
Nutrition Information Per Serving (1/2 pizza): 389 calories; 12 g fat; 10 mg cholesterol; 364 mg sodium; 58 g carbohydrate; 4 g fiber; 12 g protein


Barbecue Ribs & Strawberry BBQ

Barbecue Ribs & Strawberry BBQ Recipe

Not too long ago I heard from a chef that strawberries could be used in place of tomatoes in almost any dish. I’ve made strawberry goat cheese pizza several times and love it, but had never tried strawberry barbecue sauce.

That changed recently during a strawberry farm tour and blogger event I attended when we had the most amazing Barbecue Ribs with Strawberry BBQ Sauce prepared by Chef Jasmine from the Los Lobos Food Truck in LA. It was then that I became an immediate fan.

If you love to grill, or you’re just a fan of ribs, this recipe from Chef Brian Malarkey is a must-try. It’s perfect for any summer barbecue or festivity you are planning.

Enjoy! Don’t forget to check out more of our recipes.

Barbecue Ribs with Strawberry BBQ Sauce
 
Ingredients
  • Strawberry Brandy BBQ Sauce
  • 1 tbsp olive oil
  • 2 shallots – chopped
  • 2 garlic cloves - crushed
  • 1 jalapeno – seeds removed and chopped
  • 2 lbs California strawberries – cleaned and halved
  • 1 cup brandy
  • 2 tbsp brown sugar
  • 1 cup ketchup
  • ⅓ cup strawberry jam
  • ½ tsp Worcestershire sauce
  • 1 cup water
  • Salt and pepper, to taste
  • BBQ Ribs
  • 2-4 racks baby back ribs – skinned, extra fat removed
  • Salt and pepper, to taste
  • ½ cup apple juice – placed in a squirt bottle
  • Strawberry Brandy BBQ Sauce (recipe below)
Instructions
  1. Strawberry Brandy BBQ Sauce
  2. In a large sauce pot over medium heat add the olive oil, shallots, garlic and jalapeno. Cook until they just start to caramelize.
  3. Add the strawberries and brandy. Note: Be careful and stand back when adding alcohol to heat as it might flare up.
  4. Cook until the alcohol has reduced by half and then add all remaining ingredients.
  5. Turn the heat down and cook slowly for about 30 to 45 minutes until the strawberries are “broken down” and the flavors have really started to combine.
  6. Once combined, remove from heat and use an immersion stick blender to blend until smooth. Use more water to adjust the consistency if needed. *If you don’t have an immersion blender, you can pour in batches into a normal blender to combine.
  7. Once cooled, pour into a container for storage. Good for up to 1 week in the refrigerator or up to 3 months in the freezer.
  8. Ribs
  9. Preheat the grill, smoker or oven to about 225 degrees F.
  10. Place ribs on a rack and sprinkle both sides evenly with salt and pepper.
  11. Start cooking slowly, spraying with apple juice every 15 minutes to keep the ribs sweet and moist.
  12. After about 1 ½ hours, start “basting” the Strawberry Brandy BBQ sauce on every 15 minutes. As the sauce contains sugar in it, we don’t want it to get too dark (burn) – if at any point it starts to get dark, simply cover the meat with aluminum foil.
  13. Continue cooking for another 30 or so minutes – until the meat is tender and falling off the bone.