We’re loving this Strawberry Avocado Farro Salad from registered dietitian Kaleigh McMordie! It uses strawberries in a lunch or side dish that’s so satisfying.
Not only are strawberries delicious, there are so many health benefits that strawberries offer. One serving of eight strawberries provides 140 percent of the total recommended daily value of vitamin C. Paired with whole grains, herbs and avocado, this strawberry salad will be your new favorite way to get in eight strawberries a day.
Try it with grilled chicken or steak for a heartier meal. Enjoy!
If summer could spill onto a plate, it might just look like this strawberry, summer corn and zucchini dish created by Ellise from Cowgirl Chef.
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.
With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.
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.
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.
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.
Summer is coming and my internal food alarm seems to be ringing off the hook for summer food and flavors. 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.
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.
Author: Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com
Serves: Serves 4-6
1 lb fresh California strawberries, washed, dried, hulled, and cut in half
1 tablespoon Balsamic vinegar
1 lb top sirloin fillets
1 tablespoon ground black pepper
1 teaspoon Kosher salt
1 tablespoon 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 tablespoons chiffonade fresh basil
Preheat oven to 300 degrees F.
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.
Meanwhile, cook quinoa if needed.
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.
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.
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.
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.
Combine olive oil, parsley, chives, lemon juice, lemon zest, orange zest and salt and pepper.
Place fish in a glass pan and pour marinade over the top. Cover and place in refrigerator for an hour.
In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
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.
Plate cooked fish and then add a generous, “loving” spoonful of Strawberry Relish on top of each fillet. Garnish with lemon slices and parsley.
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!
Thai Pork Kebabs with California Strawberry Quinoa Salad
1 cup hulled and quartered California strawberries
¼ cup freshly squeezed orange juice
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
⅛ teaspoon cayenne pepper
1 pound 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
1½ tablespoons olive oil
⅓ cup hulled and quartered California strawberries
1 tablespoon freshly squeezed orange juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
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
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.
Immerse skewers in water for 20-30 minutes (this will keep skewers from burning).
Heat a grill or grill pan over medium high heat.
Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
Prepare California Strawberry Quinoa Salad.
Serve kebabs over California Strawberry Quinoa Salad.
Garnish with peanuts and serve with a lime wedge for squeezing.
California Strawberry Quinoa Salad
To make the dressing, place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
Place quinoa in a large bowl. Add onion, cabbage, cucumber, strawberries and dressing, tossing gently to combine.
Serve immediately or cover and refrigerate for up to 2 hours.
Check out more California Strawberry Recipes here!
‘Tis the season for pumpkins, Brussels sprouts, and citrus fruits, but let’s not forget about our good old friends from the summer – strawberries. With the holidays around the corner, it’s the perfect time to splurge a little on bright red California strawberries that will add just the right pop of color to your sweet or savory holiday dishes. Plus, strawberries are low in sugar and add natural sweetness to meals for only 45 calories per cup, making them a good choice for a diabetes-friendly meal plan. How perfect considering that November is National Diabetes Month!
Strawberries aren’t normally on my weekly grocery list in the fall and winter months, but I was so inspired by one of my 3-½ year old twin daughters that I had to make this recipe. Not to mention that there are only so many oranges and clementines one can eat, and eight strawberries have more vitamin C than an orange, so I’m still getting my cold-fighting antioxidants!
Back to how this recipe was inspired, a couple of weeks ago I asked my daughter what she was “cooking” in her play kitchen. She said pasta with strawberries and cheese. A light bulb went off in my head and this Lemon Ricotta Ravioli with Balsamic Roasted Strawberries was born. I should really call this recipe “Charlotte’s Ravioli,” but no one would ever know what it is! It’s a funny thing what sparks creativity and, in my case, recipe development.
Pasta may not be the first meal you think of for a diabetic diet, but my philosophy is that all foods can fit in any diet as long as they are balanced like this recipe. The carbohydrates are kept relatively low by using wonton wrappers for the ravioli, and part-skim ricotta provides a lower-fat source of dairy protein. The balanced nature of this dish also makes it a terrific recipe to serve at one of the many holiday gatherings coming up over the next couple of months.
The ricotta mixture is flavorful enough on it’s own thanks to lemon zest and juice, but the real star of the show is the sauce composed of balsamic roasted strawberries. Roasting brings out the sweetness of all fruits and vegetables and when you take an already naturally sweet fruit like strawberries and roast it, you’ve upped the ante. You should probably make a double batch of these strawberries so you have some leftover for your holiday party dessert! Top the whole dish off with some fresh mint, shredded Parmesan, and toasted hazlenuts for a nutty crunch.
Lemon Ricotta Ravioli with Balsamic Roasted Strawberries
Author: Jessica Levinson of Nutritioulicious
Recipe type: Pasta, Entree, Dinner
Homemade ravioli filled with creamy and zesty lemon ricotta and topped with balsamic roasted strawberries is a naturally sweet and savory holiday meal that's also diabetes friendly.
For Lemon Ricotta Ravioli:
1 cup part-skim ricotta cheese
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon Kosher salt
Freshly ground pepper, to taste
26 wonton wrappers
For Balsamic Strawberries:
1 pound California strawberries, hulled and quartered
1 teaspoon sugar
2 tablespoons balsamic vinegar
For Serving (optional):
¼ cup halved hazelnuts, toasted
Shredded Parmesan cheese
Fresh mint leaves
To make ravioli:
In a medium mixing bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper.
Working with one wonton wrapper at a time, spoon 1½ teaspoons of ricotta filling into the center of wrapper.
Moisten edges of the wrapper with water. Fold wrapper in half, bringing two corners together to form a triangle. Press edges firmly to seal. Repeat with remaining wrappers and ricotta filling.
Bring a large pot of water to boil. Lower heat so water is simmering. Gently add half the ravioli to the water, give a gentle stir so the ravioli don't all settle at the bottom, and cook about 3 minutes. Carefully remove ravioli with a slotted spoon. Repeat with remaining ravioli.
To make balsamic strawberries:
Preheat oven to roast at 400°F. Line a baking sheet with parchment paper.
In a medium bowl, toss together quartered strawberries, sugar, and balsamic vinegar. Spread on prepared baking sheet.
Roast 15-20 minutes, stirring halfway through.
Top ravioli with the roasted strawberries, a sprinkling of toasted hazelnuts, shredded Parmesan, and mint leaves.
Serving size: 6 ravioli Calories: 300 Fat: 10 g Saturated fat: 3 g Carbohydrates: 39 g Sugar: 9 g Sodium: 478 mg Fiber: 4 g Protein: 13.5 g Cholesterol: 27 mg
Feeling inspired? Comment below with how you might add, or substitute, low-sugar CA strawberries in your favorite dishes for a chance to win a $200 Sur La Table gift card!
Believe it or not, this lovely dish was developed by a kid! Twelve-year-old Danielle McNerney took first place in the recent California Strawberry #KidsCookOff where mini chefs everywhere were challenged to create a five-ingredient strawberry recipe for a chance to win up to $500 in Amazon Gift Cards. Danielle’s recipe was so simple and tasty we couldn’t resist sharing with you.
It was a lot of fun checking out all the cute kids and their strawberry masterpieces – I wish they all could have won! The main judge, MasterChef Junior Season 3 Nathan Odom, made the final picks. Check out the three video submissions that landed the top three slots and then try their simple and delicious strawberry creations!
I prepared the quinoa dish to share with my co-workers and we all agreed it’s a winner. We loved the crunchiness of the pistachios along with the combination of sweet and savory flavors. For those who like to enjoy salads with cheese, you may want to add feta for a little extra pizzaz (that’s what we did).
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.
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.
2½ cups (about ¾ pound) fresh California strawberries, stemmed and quartered
½ pound jicama, peeled and cut into ½-inch dice
½ cup chopped cilantro
1 teaspoon minced jalapeño peppers
2 tablespoons lime juice
1 pound avocados, peeled, seeded and cut into ½-inch dice
6 (6-inch) yellow corn tortillas
6 tablespoons crumbled queso fresco
6 cilantro sprigs
1 lime, cut into 6 wedges
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.
Father’s Day is a perfect day to hop out of bed and head straight to the kitchen to whip up something special for a special dad. Whether you have the whole day to spend with him, or just breakfast or brunch, we’re sure that any one of the recipes below will make your time more special.
The five recipes listed below, created by some of our favorite bloggers, were picked because they are both easy and delicious. We’re sure that even some mini chefs who want to impress dad would be able to handle these with a little help from mom or big brother or sister.
After you check the recipes out, leave a comment with your favorite to enter to win our Father’s Day Giveaway below.
Do you have a favorite from the list above, or have a link to your own favorite Father’s Day recipe ideas? If so, feel free to share for a chance to win a $25 Starbucks Gift Card. The winner will be randomly selected and contacted Thursday, June 18th.