Strawberry Jalapeño Salsa Pork Chops

We love any excuse to grill, and these Strawberry Jalapeño Salsa Pork Chops are no exception. Try to choose pork chops that are about 1 ½ inches thick; this will prevent them from drying out and becoming overdone.

Strawberry Jalapeño Salsa Pork Chops
Honey Balsamic Marinade
  • ¼ cup honey
  • ½ cup Balsamic Vinegar
  • 2 cloves roasted garlic (raw is fine too)
Pork Chops
  • Salt & Pepper to taste, about ¼ teaspoon each
  • 2 pounds center cut pork chops (boneless)
Strawberry Jalapeño Salsa
  • ½ cup red onion
  • 1 jalapeño pepper, seeds and ribs removed
  • 16 ounces California strawberries, washed
  • 1 handful cilantro
  • 1 tsp honey
To make the Honey Balsamic Marinade:
  1. In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
To grill the Pork Chops:
  1. Season pork with salt & pepper on each side. Nestle into the marinade, covering all sides. Cover and marinade for 1 hour to 24 hours, turning chops 2-3 times.
  2. To grill, remove from marinade. Let sit for 20 minutes to remove chill. Cook using a cast iron skillet over medium-high heat or on an outdoor grill. Chops should cook in about 4-6 minutes each side, depending on thickness. Let sit 10 minutes before cutting.
To make Strawberry Jalapeño Salsa:
  1. While pork chops are cooking, make salsa. In a chopper, add red onion, jalapeño, cilantro and juice from one lime. Pulse to chop into medium chunks.
  2. Remove stems from strawberries. Chop into small, bite sized pieces.
  3. In a bowl, add strawberries and honey; stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
To serve:
  1. Top grilled chops with Strawberry Jalapeño Salsa.


Salmon Tataki & Strawberry Miso

Salmon Tataki with Strawberry Miso

Tataki is a method of preparing fish in Japanese cuisine that involves searing the fish very briefly in a hot pan, leaving the fish mostly raw except for a thin outer layer. It is the perfect intro method for the aspiring at-home sushi chef who isn’t quite so daring as to use completely raw fish in their dishes. We’ve put together this Salmon Tataki and Strawberry Miso recipe for a simple yet incredibly flavorful appetizer, snack, or light meal. The addition of strawberry purée to the miso drizzle adds just the right amount of sweetness to this dish.


Salmon Tataki & Strawberry Miso
Serves: 6 servings
Strawberry Miso
  • ¼ cup shiro (white) miso
  • ¼ cup sugar
  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 3 Tbsp rice vinegar
  • 2 Tbsp strawberry purée
  • 2 Tbsp usukuchi shoyu (Japanese light soy sauce)
  • 2 tsp karashi (Japanese mustard)
  • ¾ pound skinless, boneless wild salmon filet, cut into 2-oz pieces
  • Salt and white pepper
  • Grapeseed oil
  • 12 fresh California strawberries, stemmed and sliced
To make Strawberry Miso:
  1. In a heavy saucepan, whisk together miso, sugar, sake and mirin.
  2. Simmer over medium heat, whisking frequently, about 15 minutes or until color begins to darken and mixture is reduced to ⅓ cup. Remove from heat; cool.
  3. Whisk in remaining ingredients.
To cook Salmon:
  1. Season with salt and pepper.
  2. Heat a heavy sauté pan and add a small amount of oil. Sear filets on all sides as quickly as possible and plunge into ice water immediately; salmon should be raw except for a very thin outer layer.
  3. Chill filets 1-2 minutes; remove and pat dry. Wrap tightly in plastic wrap; refrigerate.
To serve:
  1. Slice salmon into ½-inch slices. Fan slices on 6 plates; drizzle each plate with 2 tablespoons Strawberry Miso. Garnish with strawberries.
Nutrition Information
Serving size: 146 grams Calories: 188 kcal Fat: 6 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 15 g Sodium: 680 mg Fiber: 1.5 Protein: 13 g Cholesterol: 31 mg


Slow Roasted Pork & Dried Strawberry Chipotle Chutney

Slow Roasted Pork Shoulder with Dried Strawberry Chipotle

If you’ve ever wondered what to do with a bag of dried strawberries, wonder no more. This Slow Roasted Pork and Dried Strawberry Chipotle Chutney is the recipe you’ve been looking for. Juicy, slow roasted pork shoulder provides the perfect backdrop to showcase the smoky chipotle and sweet strawberry flavors of the chutney, making this a healthy, family-friendly meal that you’ll make again and again.


Slow Roasted Pork & Dried Strawberry Chipotle Chutney
Slow Roasted Pork Shoulder
  • 4 - 6 lb pork shoulder or Boston Butt Roast
  • Salt
  • Seasoned pepper blend
Dried Strawberry Chipotle Chutney
  • ½ yellow onion
  • ½ cup port wine
  • 1 cup water
  • 1 Tbsp balsamic vinegar
  • 1 chipotle pepper, chopped fine
  • 1 6 oz bag dried strawberries
To cook Pork Shoulder:[
  1. Heavily season roast with salt and pepper blend, rubbing the seasoning into the meat.
  2. Place in a baking pan, put into preheated 350 degree oven for 2.5 hours or until roast reaches an internal temperature of 150 degrees F.
  3. Remove from oven and allow to rest for about 15 minutes before carving.
To make the Dried Strawberry Chipotle Chutney:
  1. Combine the yellow onion and port in a sauté pan, reduce wine until almost dry over medium heat.
  2. Add all remaining ingredients and cook over medium low heat for 20 minutes.
Nutrition Information
Serving size: 4 oz. Calories: 441 kcal Fat: 14 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 42 g Sugar: 30 g Sodium: 118 mg Fiber: 7 g Protein: 25 g Cholesterol: 71 mg


Strawberry Syrah Glaze Pork Chops

Spicy Strawberry Syrah Glazed Pork Chop

Pork chops and apple sauce. *Yawn* how about an upgrade to this tired combination? Strawberry Syrah Glazed Pork Chops do just that. Syrah, also known as Shiraz, is a flavorful and full-bodied wine often noted for blackberry and pepper flavors. Combined in a glaze with strawberries, brown sugar, star anise, vanilla, and orange zest, these flavors make the perfect complement to pork chops, for a healthy dinner that everyone will love.


Strawberry Syrah Glaze Pork Chops
Serves: 4 servings
Strawberry Syrah Glaze
  • 1½ cups syrah wine
  • ½ cup light brown sugar
  • 1½ tsp star anise pods
  • ½ vanilla bean
  • Zest of half an orange, removed in strips with peeler
  • ¼ tsp red pepper flakes
  • ½ cup frozen California strawberries
  • 1 tsp cornstarch
Pork Chops
  • 4 bone-in loin pork chops
  • Salt and black pepper
  • 4 tsp olive oil
To Serve
  • 4 cups fresh California strawberries, stemmed and halved
  • 1 Tbsp chopped fresh mint
Couscous Pilaf (optional)
  • 1⅓ cups couscous
  • 1½ tsp olive oil
  • 2 cups chicken stock
  • Pinch saffron threads
  • ½ tsp salt
  • ⅔ cup currants
  • ⅔ cup diced dried apricots
  • ⅔ cup toasted, slivered almonds
  • ⅔ cup pistachios
To make strawberry syrah glaze:
  1. In a small nonreactive saucepan, combine wine, sugar, star anise, vanilla, orange zest, pepper flakes and frozen strawberries.
  2. Simmer over low heat until reduced to ¾ cup. Strain into clean saucepan.
  3. Mix cornstarch and 1 teaspoon water; whisk into wine mixture. Simmer just until thickened.
To cook pork chops:
  1. Heat oven to 400°F.
  2. Season pork chops with salt and pepper.
  3. In ovenproof skillet, heat oil; sear pork chops on both sides.
  4. Transfer skillet to oven; bake chops about 15 minutes or until they are firm to the touch and register 145°F on an instant-read thermometer inserted into the middle of a chop.
To serve:
  1. Gently heat fresh strawberries in syrah glaze.
  2. Mound couscous pilaf on a platter or 4 plates; sprinkle with mint.
  3. Plate pork chops next to couscous; spoon strawberries and glaze over and around pork chops.
To make Couscous Pilaf:
  1. In medium skillet, sauté couscous in olive oil until golden; remove from heat.
  2. Heat chicken stock to a simmer with saffron threads and salt; pour over couscous.
  3. Cover and let stand about 10 minutes or until liquid is absorbed. Fluff couscous with a fork and gently mix in currants, diced dried apricots, toasted slivered almonds, and chopped pistachios.
Nutrition information calculated based on pork chops alone and does not include the Couscous Pilaf.
Nutrition Information
Serving size: 1 porkchop Calories: 615 kcal Fat: 27 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 43 g Sugar: 35 g Sodium: 149 mg Fiber: 3 g Protein: 37 g Cholesterol: 100 mg


Strawberry & Zucchini Salad

Strawberry, Summmer Corn + Zucchini Salad

If summer could spill onto a plate, it might just look like this Strawberry and Zucchini Salad created by Ellise from Cowgirl Chef.

There’s no reason to limit strawberries to the dessert tray. Sweet with a bit of acidity, California strawberries can easily star in savory dishes, too. This light and summery salad is the perfect example. It also features two of the season’s other big players: corn and zucchini.

Strawberry and Zucchini Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Strawberry and Zucchini Salad
  • 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
  • ¼ cup Champagne vinegar
  • 1 tsp Dijon mustard
  • 1 Tbsp finely chopped shallot
  • Sea salt and pepper to taste
  • ½ cup grapeseed oil
To make Strawberry and Zucchini Salad:
  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.
To make Champagne Vinaigrette:
  1. 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.
Nutrition Information
Serving size: 523 g Calories: 459 kcal Fat: 36 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 29 g Sugar: 12 g Sodium: 485 mg Fiber: 7 g Protein: 12 g Cholesterol: 35 mg












Strawberry & Peppered 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 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.


Roasted Balsamic Strawberry & Peppered Steak Salad


Strawberry & Peppered Steak Salad
Prep time: 
Total time: 
Serves: Serves 4-6
  • 1 lb fresh California strawberries, washed, dried, hulled, and cut in half
  • 1 Tbsp Balsamic vinegar
  • 1 lb top sirloin fillets, lean
  • 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
  • 1 Tbsp extra virgin olive oil
  • 1½ cups cooked quinoa (from about ¾ cup dry quinoa)
  • ¼ cup sesame seeds
  • 4 oz fresh mozzarella pearls
  • 2 Tbsp chiffonade fresh basil
  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.
Nutrition Information
Serving size: 1 filet Calories: 357 kcal Fat: 18 g Saturated fat: 5 g Carbohydrates: 22 g Sugar: 6 g Sodium: 1057 mg Fiber: 5 g Protein: 32 g Cholesterol: 73 mg

Jenna Braddock, MSH, RDN, CSSD of

Citrus Halibut & Strawberry Relish

Citrus Halibut Strawberry Relish Recipe

This Citrus Halibut and Strawberry Relish recipe, created by Chef Brian Malarkey, is simple to prepare – but is definitely one of the tastiest, freshest dishes ever. The buttery flaky 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 & Strawberry Relish
Citrus Halibut
  • 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
  • 4 halibut fillets, about 6 to 8 oz each
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
To serve
  • Non-stick cooking spray
  • Lemon slices, for garnish
  • Parsley, for garnish
To marinate Citrus Halibut:
  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.
To make Strawberry Relish:
  1. In a bowl combine strawberries, shallot, almonds, olive oil, parsley, chives, lemon juice, lemon zest and salt and pepper. Set aside.
To serve:
  1. Preheat grill or oven to 350 degrees F for about 10 to 12 minutes.
  2. Spray or rub the grill with non-stick spray and grill the halibut until cooked, approximately 7 to 10 minutes. You can also place in an oven safe pan and cook in a 350 degree F oven for about 10 minutes or until fish flakes easily.
  3. 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
Nutrition Information
Serving size: 1 fillet Calories: 685 kcal Fat: 39 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 5 g Sugar: 2 g Sodium: 625 mg Fiber: 2 g Protein: 78 g Cholesterol: 200 mg


Check out more California Strawberry Recipes here!


Mahi-Mahi Fish Tacos with Strawberry Salsa

Mahi-Mahi Taco with Strawberry Salsa

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

Mahi-Mahi Fish Tacos with Strawberry Salsa
Serves: 4
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
  • ¼cup 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 oz pieces
  • Salt and black pepper
  • Ground cumin, ground coriander and ancho chile powder
To serve
  • 8 (6-inch) corn tortillas, heated
  • 8 (6-inch) flour tortillas, heated
  • 2 cups shredded napa cabbage
To make Strawberry Salsa:
  1. Gently mix together all ingredients; season with salt, pepper and cayenne pepper.
To make Avocado Sour Cream:
  1. Blend all ingredients in food processor or with stick blender.
To make Chipotle Sour Cream
  1. Blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic.
To prepare Mahi-mahi:
  1. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder.
  2. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife.
  3. Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with ¼ cup cabbage, 2 oz piece mahi-mahi and ¼ cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.
Nutrition Information
Serving size: 2 tacos Calories: 528 kcal Fat: 14 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 64 g Sugar: 13 g Sodium: 942 mg Fiber: 8 g Protein: 38 g Cholesterol: 122 mg


Check out more California Strawberry Recipes here!

Strawberry, Quinoa & Pork Kebab Salad

Thai Pork Kebabs & Strawberry Quinoa Salad Recipe

Our Strawberry, Quinoa and Pork Kebab Salad is a great way to enjoy juicy red strawberries as part of a light and refreshing meal.

Strawberry, Quinoa & Pork Kebab Salad
Thai Pork Kebabs
  • 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
  • 16 bamboo skewers
Strawberry Quinoa 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
  • 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
To serve
  • ¼ cup salted peanuts, coarsely chopped, optional
  • 1 lime, cut into wedges
To make Thai Pork Kebabs
  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. Thread pork onto skewers and grill for 3 minutes. Turn and grill for an additional 2-3 minutes or until cooked through.
To make the Strawberry Quinoa Salad:
  1. Place quinoa in a large bowl. Add onion, cabbage, cucumber, and strawberries; stir gently to combine.
To make the dressing:
  1. Place all dressing ingredients in the work bowl of a food processor or blender and pulse until smooth.
To serve:
  1. Place kebabs over Strawberry Quinoa Salad and drizzle with Dressing.
  2. Garnish with peanuts and serve with a lime wedge for squeezing.
Serve immediately or cover and refrigerate for up to 2 hours.


Check out more California Strawberry Recipes here!

Strawberry Basil Quinoa Salad

Strawberry Basil Quinoa Salad

Believe it or not, this lovely Strawberry Basil Quinoa Salad 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.

Strawberry Basil Quinoa Salad

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!

1st Place – Danielle, 12 – Strawberry Basil Quinoa
2nd Place – Sophie, 6 – Chocolate Chip Cookie Cups with Strawberry Marshmallow Filling
3rd Place – Archer, 4 – Strawberry Guacamole


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 pizzazz (that’s what we did).



Strawberry Basil Quinoa Salad
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 1½ cups fresh strawberries, sliced or chopped
  • 1 cup dried quinoa, cooked (makes about 3 cups)
  • ¼ cup shelled pistachios, chopped
  • ¼ cup olive oil
  • ¼ cup fresh basil
  • Salt and pepper to taste, optional
  • Crumbled feta cheese, optional
  1. Prepare quinoa according to package directions; set aside.
  2. To flavor the olive oil with basil, in small pan, heat the olive oil and then sauté basil until crispy, about 4 minutes.
  3. Remove basil and let drain on paper towel.
  4. In mixing bowl, add all ingredients and gently stir.
  5. Garnish with crumbled fried basil leaves and feta cheese (optional)
Nutrition Information
Serving size: 163 g Calories: 313 kcal Fat: 24 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 21 g Sugar: 4 g Sodium: 8 mg Fiber: 4 g Protein: 5 g Cholesterol: 0 mg