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.
If you’ve never tried roasting strawberries, this might be the perfect recipe for you!
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 roasted using the broil setting on your oven or a hot pan. Or, you could just grill the bread slices.
Looking for a unique, refreshing beverage using strawberries? Try this strawberry horchata recipe from Mama Latina Tips. Not only is it yummy and satisfying, it’s an easy way to incorporate a serving of 8 strawberries into your diet.
Plus, since California strawberries are available all year long, you can make this throughout the year. Try it out!
1 small cinnamon stick (or about 1-1/2 tsp ground cinnamon)
1 cup almond beverage
½ tsp vanilla extract
1¼ lbs of strawberries, plus a few extra for garnishing, washed and hulled
6 cups of water
Mix rice flour, cinnamon stick and almond beverage in a blender or food processor until cinnamon is completely pulverized. Pour into a small pot and warm over medium-high heat until it starts to boil. Add vanilla extract, turn the heat off and set aside.
In a food processor or blender, combine strawberries (remember to leave a few extra for garnishing), condensed milk and one cup of water. Mix until well integrated and as smooth as possible.
Strain rice flour mixture into the water, pour the strawberry-condensed milk mixture and mix well. Adjust for sweetness.
Either cut in half or chop strawberries to garnish the glasses.
This Spicy Strawberry Watermelon Gazpacho had 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.
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
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.
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. Makes 8 spring rolls.
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
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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 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.
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).
Check out more California Strawberry Recipes here!
Great for the gatherings with friends and family, this Strawberry Toasts with Mozzarella 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. (Source: California Strawberries). 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. Though 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
• Fresh basil
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.
Check out more California Strawberry Recipes here!