Strawberry Mini Tarts

Mini Strawberry Tarts

Enjoy this guest post and recipe by Jennifer Farley at Savory Simple:

The idea of making a homemade strawberry tart from scratch might sound intimidating, but I promise it’s not difficult at all! The key to preparing simple tarts at home is to use a few good quality ingredients and not much else. Fresh California strawberries, creamy mascarpone cheese, sugar, pure vanilla extract, and a delicate dough are all you need to create a lovely homemade tart. I’ve suggested a very forgiving tart dough recipe here, but you can certainly use a store-bought pie crust if you’re not ready to venture into homemade dough just yet.

I have a few recipe tips for you to help make this a fun, easy baking experience:

  • Keep in mind that because these tarts are smaller, it’s easier to roll the dough into the pans. I’ve used 4.75-inch fluted tart pans with removable bottoms. Use your thumb to gently press the dough into the fluted sections.
  • If you’re using homemade dough, weigh it down with beans wrapped in foil while baking to prevent the dough from puffing up. If you’re using store-bought dough, you can skip the beans and just prick the bottom with a fork several times to let air escape.
  • Try to select similarly sized strawberries for the tart; it will create a beautiful, even presentation when you go to layer the berries over the filling. If your strawberries are very sweet, the tart will be plenty sweet on its own with the mascarpone filling. If they could use a little pick me up, dust some powdered sugar on top.

Mini Strawberry Tarts
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 tarts
 
Ingredients
Tart Shells (2, 9-inch store-bought pie crusts may be substituted)
  • 2¾ cups all-purpose flour (12 oz)
  • 3 Tbsp granulated sugar
  • 8 oz unsalted butter, chilled and cubed
  • 2 large egg yolks
  • ¼ cup cold water
  • ½ tsp pure vanilla extract
Filling
  • 24-32 small to medium strawberries (6-8 per tart, see notes), hulled and sliced in half
  • 8 oz mascarpone cheese
  • 1 Tbsp granulated sugar
  • ½ tsp pure vanilla extract
  • Confectioners’ sugar for serving (optional)
Instructions
To make the Tart Shells (see notes if using store-bought):
  1. Place the flour and sugar in a food processor and pulse a few times to combine. Add butter and pulse several more times until the butter is incorporated.
  2. In a small bowl, whisk together the eggs, water, and vanilla. With the machine running, add the liquid ingredients until the dough forms. Turn the mixture out onto plastic wrap, kneading once or twice if there are unevenly mixed spots, then flatten and chill for two hours.
  3. On a lightly floured surface, roll the dough to about ¼ inch thin, then divide into quarters. One at a time, roll each piece around a rolling pin, then unroll into the tart shell, gently pressing the dough into the flutes. Trim away excess dough, and chill for 15 minutes while preheating the oven to 375 degrees F.
  4. Place the tart pans on a baking sheet. Use a fork to prick several holes in the bottom of the dough, then top with foil and dried beans. Bake for around 15 minutes, carefully removing the beans midway through, until the dough has firmed up on the bottom. Allow to cool.
To make the Filling:
  1. In a small bowl, combine the mascarpone, sugar, and vanilla extract, stirring until smooth. Use a small spatula or spoon to spread evenly between the 4 tart shells (about 2 tablespoons each).
  2. Layer the strawberries on top of the filling, starting with the outer circle and moving toward the center.
  3. If using, dust with a light layer of sifted confectioners’ sugar.
  4. Tart should be served within 2-3 hours for best results.
Notes
I recommend starting with 2 pints of strawberries. There will be leftovers, but you’ll be able to pick through the berries to find ones that are similarly sized for presentation
If using store-bought pie dough, roll into the tart shells and bake according to package instructions. Allow to cool before adding the filling.
Nutrition Information
Serving size: ¼ mini tart Calories: 280 kcal Fat: 19 g Saturated fat: 11 g Trans fat: 0.5 g Carbohydrates: 24 g Sugar: 7 g Sodium: 11 mg Fiber: 1 g Protein: 4 g Cholesterol: 71 mg

 


Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries are the quintessential strawberry dessert. This iconic treat is perfect for all occasions, and has been known to make appearances at Valentine’s Day, birthdays, anniversary parties, job promotions, holidays, and even just a regular ol’ week night – they’re so easy to make, no special occasion required! Combining the decadent flavors of three different kinds of chocolate, the crunch of chopped nuts, and the sweet juiciness of fresh strawberries, this anytime snack or dessert is both fun to make and delicious to eat.

Chocolate Dipped Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 24 strawberries
 
Ingredients
  • 2, 1-pound clamshells of California strawberries
  • ½ cup each semisweet, milk, and white chocolate chips
  • Finely chopped toasted almonds or pistachios (optional)
Instructions
  1. Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
  2. Melt chocolate according to package directions. Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry; dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts. Refrigerate until chocolate is set. Makes about 8 servings (3 strawberries per serving)
For Double - and Triple - Dipped Strawberries:
  1. After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
  1. Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set..
Notes
Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Nutrition Information
Serving size: 4 chocolate dipped berries Calories: 135 kcal Fat: 6 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 14 g Sodium: 13 mg Fiber: 4 g Protein: 3 g Cholesterol: 3 mg


Southern Strawberry Shortcake

Classic Strawberry Shortcake Recipe

This is a great recipe for Southern Strawberry Shortcake. Using fresh California Strawberries is a wonderful way to balance out your sweet treats with a delicious fruit that’s also a nutritional powerhouse.

Enjoy!

Southern Strawberry Shortcake
Serves: 8-10 servings
 
Ingredients
Shortcake Biscuits
  • 2¼ cups self-rising flour, divided
  • 1⁄4 cup granulated sugar
  • 1⁄4 cup chilled butter, roughly cut into 1⁄4-inch pieces
  • 1⁄4 cup chilled butter, roughly cut into 1⁄2-inch pieces
  • 1 large egg
  • 2⁄3 cup heavy cream, divided
To serve
  • 3 cups sliced strawberries
  • ½ cup sugar, divided into 2, ¼ cups
  • ½ cup non-fat plain Greek yogurt
  • ½ heavy cream
  • Vanilla extract, to taste
Instructions
To make Shortcake Biscuits:
  1. Preheat oven to 425 degrees F.
  2. Select the baking pan. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior. Brush the pan with butter.
  3. Fork-sift or whisk 2 cups of flour and sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1⁄4 cup of flour. Scatter the 1⁄4-inch-size pieces of chilled butter over the flour and work in by rubbing fingers with the butter and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1⁄2-inch-size pieces of chilled butter over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of butter to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the butter.
  4. Make a deep hollow in the center of the flour with the back of your hand. Lightly beat together the egg and 1⁄3 cup of the cream, and pour the mixture into the hollow, reserving the remaining 1⁄3 cup of the cream. Stir the mixture with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
  5. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.
  6. Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half and pat dough out into a 1⁄3- to 1⁄2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time.
  7. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1⁄2-inch-thick round for a normal biscuit, 3⁄4-inch- thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top.
  8. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
  9. Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Brush tops lightly with some of the reserved cream. Bake the biscuits on the top rack of the oven for a total of 12 to 15 minutes, depending on thickness, until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning.
  10. Continue baking another 6 to 9 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly.
To serve:
  1. In medium bowl, toss strawberries together with ¼ cup sugar. Let stand for about 30 minutes, or until juices are released.
  2. In a separate bowl, beat the Greek yogurt until loosened. In the bowl of a stand mixer, whip the heavy cream with remaining ¼ cup sugar and a bit of vanilla until soft peaks form (you can also use a hand mixer or a balloon whisk). Fold the yogurt and whipped cream together.
  3. Split biscuits in half and layer strawberries with cream mixture on the bottom half. Top with biscuit half and add a bit more cream on top if desired.
Nutrition Information
Serving size: 1 shortcake with toppings Calories: 327 kcal Fat: 16 g Saturated fat: 10 g Trans fat: 0.6 g Carbohydrates: 41 g Sugar: 19 g Sodium: 353 mg Fiber: 2 g Protein: 5 g Cholesterol: 62 mg

 

 


Strawberry Horchata

Strawberry Horchata

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!

Strawberry Horchata

5.0 from 1 reviews
Strawberry Horchata
Author: 
Serves: 8 cups
 
Ingredients
  • 2 Tbsp rice flour or brown rice flour
  • 1 small cinnamon stick (or about 1-1½ tsp ground cinnamon)
  • 1 cup unsweetened almond milk
  • ½ tsp vanilla extract
  • 1¼ lbs of strawberries, plus a few extra for garnishing, washed and hulled
  • ¾ cup sweetened condensed milk
  • 6 cups of water
Instructions
  1. Mix rice flour, cinnamon stick and almond milk 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.
  2. 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.
  3. Strain rice flour mixture into the water, pour the strawberry-condensed milk mixture and mix well. Adjust for sweetness.
  4. Either cut in half or chop strawberries to garnish the glasses. Chill or pour over ice and serve.
Nutrition Information
Serving size: 1 cup Calories: 131 kcal Fat: 3 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 24 g Sugar: 19 g Sodium: 64 mg Fiber: 2 g Protein: 3 g Cholesterol: 10 mg


Strawberries & Flan

This Strawberries and Flan recipe from our friend Lola Dweck at Lola’s Cocina is a fun strawberry dessert your family will love! Pairing the tartness of the strawberries with the sweet creaminess of the flan makes for a unique dessert.

 

Strawberries and FlanStrawberries and Flan

Strawberries and Flan
Author: 
Serves: 15 servings
 
Ingredients
  • 2 cups sugar for caramel
  • 1, 12 oz can evaporated milk
  • 1, 14 oz can condensed milk
  • 6 large eggs (room temperature)
  • 1, 8-oz package cream cheese
  • 1 tsp vanilla
  • 1 tsp grated lime zest, reserve a pinch for garnish
  • 1 lb of California strawberries, hulled and sliced
Instructions
  1. Heat oven to 350 degrees Fahrenheit.
  2. Prepare caramel by dissolving sugar in a small saucepan over low-medium heat. Once sugar comes to a boil, stir it frequently with a wooden spatula until smooth. Working quickly, pour caramelized sugar mixture into a 7 inch flan pan and swirl to coat the bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot!
  3. In bowl of stand mixer, combine evaporated and condensed milks, eggs, cream cheese and vanilla extract and blend until smooth, about 30 seconds. Add lime zest and mix by hand. Pour mixture into flan pan.
  4. Prepare baño María (water bath) by arranging flan pan into a larger baking pan and place in oven. Pour enough hot water into the larger baking pan to come halfway up the sides of flan pan.
  5. Bake for 45 to 60 minutes (depends on oven), or until center of flan is set. Insert a thin-bladed knife into center to check, it should come out clean. It is okay if knife comes out slightly wet because flan will continue to cook as it cools and sets.
  6. Let water cool before removing flan pan from water bath and refrigerate until ready to serve.
  7. To de-mold flan, run a knife carefully around the edges without cutting into flan. Place plate over pan and invert onto a plate. Flan should come out easily with caramel sauce.
  8. Garnish with freshly sliced California strawberries and lime zest.
Notes
Quick tip: using an egg slicer to cut strawberries creates uniform slices.
Nutrition Information
Serving size: 1 slice Calories: 351 kcal Fat: 12 g Saturated fat: 7 g Trans fat: 0 g Carbohydrates: 53 g Sugar: 52 g Sodium: 148 mg Fiber: 0.6 g Protein: 8 g Cholesterol: 109 mg


Dairy-Free Strawberry Ice Cream

Try this creamy and delicious Dairy-Free Strawberry Ice Cream from Michelle Smith at The Whole Smiths! She was gracious enough to not only create this amazing frozen treat for us using fresh California strawberries, but to share her thoughts on how to make the best creamy dairy-free ice cream in a guest post below:

 

Want to know something that I’ve realized over the last week? Everybody loves strawberries. Sorry Raymond, but it’s really strawberries that everybody loves. Grown-ups, kids, grandmas, dogs, everyone. Truly, have you ever met anyone that said, “No thank you, I don’t like strawberries.”? Neither have I.

Thankfully, California strawberries are such a fun, versatile and healthy food to add into our diets and they’re available year around. Whether it’s eating them straight up or adding them to a salad, baked goods, or even a margarita, the ways to get your “8-a-day” in are endless.
Dairy-Free Strawberry Ice Cream

Did you know that one serving of strawberries contains more vitamin C than an orange? 110% to be exact. And even better, despite being sweet they’re naturally low in sugar. One serving of strawberries has half the amount of sugar of an apple. In addition, strawberries are loaded up in antioxidants, phytochemicals fiber and potassium.

And while California strawberries are available year around, summer is just around the corner and nothing screams “summer” better than a bowl of fresh strawberries. And ice cream. Summer always comes with ice cream. And because of that, I decided to create the perfect Dairy-Free Strawberry Ice Cream using California strawberries that you can indulge in guilt-free all summer long.

I’m not going to lie, creating a dairy-free ice cream that wasn’t overly icy was no easy feat. Alternative milks tend to have a higher water content than traditional dairy and tend to make an “icy” ice cream. In addition the water content for those beautiful juicy strawberries can add to that iciness.

So here’s how I fixed that problem… First, I added some eggs to the ice cream base to create more of a “custard” and make the base a bit creamier. And second, I reduced the strawberries down over some heat to remove some of the liquid and concentrate the strawberry flavor.

And success!

When the ice cream is done, I filled up a large freezer-proof jar and store it in the freezer. We can dig in at any time.

This Dairy-Free Strawberry Ice Cream is the perfect example of that. Not only were we able to add fresh California strawberries to it, but I was able to omit the refined sugar by using honey instead and use nothing but simple ingredients.

Next time you grab a giant clam shell of California strawberries don’t forget this recipe, it’s the perfect way to use up those last few strawberries that you don’t want to go bad.

How do you guys get your 8-a-day in?

– Michelle

Dairy-Free Strawberry Ice Cream
Author: 
 
Ingredients
  • 1½ cups unsweetened vanilla almond milk
  • 1 cup honey
  • ½ cup coconut milk
  • 2 tsp vanilla extract
  • 2 large eggs, beaten
  • 4 cups fresh whole California strawberries
  • ½ tsp lemon juice
Instructions
  1. In a medium saucepan, combine the almond milk, ½ cup of honey, coconut milk and vanilla extract. Whisk the ingredients over medium heat. Once it is hot, slowly drizzle the beaten egg into the saucepan vigorously whisking. Continue to whisk for 3 to 4 minutes, pour into a large bowl and set aside to cool.
  2. Meanwhile, add the strawberries, remainder of the honey and lemon juice to a large saucepan over medium heat. Frequently stir the strawberries as the fruit breaks down. Continue to cook and reduce the strawberries down until they are a jam-like consistency, about 10 minutes.
  3. Add the strawberries to the large bowl with the ice cream base and whisk in the strawberries. Let the ice cream base come to room temperature. Once it is at room temperature, add the ice cream base to your ice cream maker and follow manufacturers instructions.

This post was created by Michelle Smith from thewholesmiths.com.


Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette

Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette will satisfy your cravings.  Knowing that California strawberries are low in sugar and calories – only 50 calories per serving! – enjoying this salad is even sweeter. Not to mention, it’s a super easy way to eat a serving of 8 strawberries.

Eating one serving of 8 strawberries a day has many suprising health benefits! For example, eating 8 medium strawberries provides 110 percent of the recommended daily intake of vitamin C, and 5 percent of the recommended daily intake of potassium. Talk about some great health benefits in a tiny package!

Check out the recipe below from our friend and registered dietitian Manuel Villacorta. Let us know what you think!

Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette
Author: 
Serves: 6
 
Ingredients
Strawberry Quinoa Salad
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ¼ tsp sea salt
  • 16 medium sized California strawberries, destemmed and cut into half inch slices
  • 1 whole avocado
  • 8 Tbsp Roasted Strawberry Vinaigrette
Roasted Strawberry Vinaigrette
  • 8 medium sized California strawberries, stemmed and cut in half
  • 1 Tbsp coconut sugar
  • ½ tsp dried thyme
  • Canola oil spray
  • ½ tsp mustard
  • ⅛ tsp sea salt
  • 2 Tbsp red wine vinegar
  • 1 Tbsp canola oil
Instructions
To make the Strawberry Quinoa Salad:
  1. In a small sauce pan, add the quinoa, vegetable stock, and sea salt. Bring it up to a boil and then simmer. Cook for 15 minutes or until the quinoa is cooked. Set aside and cool.
  2. Slice up the strawberries and set aside in a bowl.
  3. Peel and cut the avocado into ¼ slices.
  4. Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.
To make the Roasted Strawberry Vinaigrette:
  1. Heat oven to 400 degrees.. In a medium-sized bowl, add the strawberries, coconut sugar and thyme. Mix and let it sit for about 5 minutes to allowsome of the natural juices to be released.
  2. Cover a baking sheet with aluminum foil and spray with canola oil. Add the strawberry mixture and roast for 8 minutes. Remove from the oven and let cool for 1 minute.
  3. In a food processor, add the strawberry mixture. Make sure to get any excess juices left over from the baking sheet. Add the mustard, salt, vinegar and oil. Puree until it reaches a smooth consistency.
  4. Refrigerate and store up to one week.
Nutrition Information
Serving size: ½ cup servings for quinoa; 4 strawberries sliced with ¼ avocado Calories: 129 kcal Fat: 7 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 6 g Sodium: 243 mg Fiber: 4 g Protein: 2 g Cholesterol: 0 mg

 

 

Strawberry Quinoa Salad with Roasted Vinagrette


Roasted Strawberries & Clotted Cream Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream RecipeSimply hearing the words “strawberries and cream” brings me tremendous joy. There’s something so perfect and decadent about the combination, whether it’s a bowl of fresh strawberries and freshly whipped cream, a classic strawberry shortcake, or a more elegant dessert. When I recently came upon clotted cream at the grocery store, I immediately knew I wanted to pair it with strawberries. In case you’re unfamiliar, clotted cream is a thick, spreadable cream with a high fat content. It’s a UK product, but I’ve been finding it more frequently in the states, and I love throwing it into desserts for some added luxury. If you can’t get your hands on clotted cream, fear not. Mascarpone cheese can be substituted in this recipe as well. It’s thicker, but the flavor is similar and it will yield very similar results. Crème fraiche would also work.

Roasting strawberries is a wonderful way to enhance their flavors. This Roasted Strawberries & Clotted Cream Ice Cream recipe will still work if you simply puree the berries without roasting them first, but I highly recommend taking this extra step. Also, since the base needs to be very cold before it goes into the ice cream maker, I like dividing this recipe into two parts when I manage to plan in advance. Basically, I follow steps 1-5 the day before I plan to serve the ice cream, and let it chill overnight in the refrigerator. It’s ready to go in the morning! (Note: I recommend doing this with all ice cream recipes when possible).

Roasted Strawberries and Clotted Cream Ice Cream

 

 

Roasted Strawberries & Clotted Cream Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8, ½ cup servings
 
Ingredients
  • 1 lb California Strawberries, hulled
  • ¾ cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup half-and-half
  • ⅔ cup clotted cream
  • ½ tsp pure vanilla extract
  • 1 Tbsp orange liqueur, such as Grand Marnier (optional)
Instructions
  1. Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Place the strawberries in a large bowl, and toss with ¼ cup of the sugar to coat evenly. Spread on the prepared baking sheet and roast for 15-20 minutes, stirring and gently flipping the strawberries every 5 minutes. Allow to cool briefly, then transfer the berries and roasting liquid back into the same bowl. Use an immersion blender to puree (a regular blender or food processor will also work).
  2. In a large bowl, vigorously whisk together the egg yolks and remaining sugar.
  3. Place the half-and-half, clotted cream and vanilla in a medium saucepan over medium-high heat. Gently stir the mixture a few times as it heats up to help the clotted cream melt into the other ingredients.
  4. Once the cream is just simmering, turn the heat to low. Briefly re-whisk the yolks, then ladle in the cream while whisking. Carefully pour the mixture back into the saucepan, using a spatula to scrape everything out of the bowl. Over low heat, stir the mixture for several minutes until it thickens slightly and coats the back of the spatula. Stir in the pureed strawberry mixture, along with the orange liqueur, if using. (Note: adding some alcohol to ice cream improves its texture).
  5. Pour the ice cream base into a clean container (I like to use a quart-sized liquid measuring cup), and press plastic film directly against the surface to prevent a skin from forming. Place in the refrigerator and chill until very cold.
  6. Prepare in an ice cream machine according to manufacturer's instructions.
Nutrition Information
Serving size: ½ cup Calories: 340 kcal Fat: 25 g Saturated fat: 15 g Trans fat: 0.7 g Carbohydrates: 27 g Sugar: 25 g Sodium: 17 mg Fiber: 1 g Protein: 3 g Cholesterol: 202 mg

This post was created by Jennifer Farley from savorysimple.net.


Roasted 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 Roasted 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 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, 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
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.
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 MakeHealthyEasy.com.


Chocolate Strawberry Crunch Parfaits

Strawberry + Chocolate Parfait Crunch

When it comes to power food combos, nothing beats strawberries and chocolate. Although dipping strawberries in melted chocolate is a delicious (and foolproof!) way to enjoy this food pairing, I thought it’d be fun to create a recipe that incorporated a few other foods that my kids and I enjoy eating, like pudding, graham crackers, and yogurt. So Chocolate Strawberry Crunch Parfaits were a great option!

Since I’m not a great baker and I don’t have time to craft intricate recipes, I decided to keep it simple and just add a bunch of juicy, seasonal and nutrient-rich California strawberries into a beautiful parfait. Like the character, Donkey, from the movie Shrek said, “You know what everybody likes? Parfaits. Parfaits are delicious!” I agree! Not only are parfaits delicious, they are simple to make and look beautiful when served in clear glasses.

In my Chocolate Pudding Crunch Parfaits, I took sugar free instant chocolate pudding mix, added milk, creamy and protein-rich Greek yogurt, and a bit of whipped topping, then folded in a bowl of diced strawberries. I took this rich pudding mix and layered it over crumbles of chocolate graham crackers and sliced, sweet strawberries. How can this dessert get any better? Shavings of dark chocolate over the whole thing, that’s how!

If you’re wondering how this recipe is healthy, you can rest easy knowing that in each parfait, you’re not only getting a dose of bone-building calcium from milk and yogurt in the pudding, you’re also getting at least one serving of fruit. That’s right! Between the diced strawberries in the pudding and the sliced ones between the crunchy grahams and creamy pudding, you are getting your #8aDay of strawberries. Here are three health highlights about this sweet superfood:

  • One serving of eight strawberries has more vitamin C than an orange, at 140% of the recommended daily value (RDI). (USDA 2017. National Nutrient Database for Standard Reference)
  • A 2012 study published in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years.
  • The American Diabetes Association identifies berries, including strawberries, as one of their Top 10 Diabetes Superfoods because they have a low glycemic index and because they are packed with cancer fighting antioxidants and dietary fiber.

Chocolate Strawberry Crunch Parfait Recipe

Have the kids help you assemble these Chocolate Pudding Crunch Parfaits for a special dessert or impress your friends at your next gathering by serving them in pretty, stemless wine glasses. Whatever the occasion (or the excuse!), enjoy!

Chocolate Strawberry Crunch Parfaits
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 (1.4 oz) package sugar-free chocolate instant pudding mix
  • 2 cups skim milk
  • 5.3 oz plain non-fat Greek yogurt
  • ½ cup whipped topping
  • 2 cups California strawberries, diced
  • 16 strawberries, sliced (save 4 for garnish)
  • 4 sheets (about ¾ cup) chocolate graham crackers, crushed
  • 1 Tbsp dark chocolate shavings
Instructions
  1. Whisk first 2 ingredients in a large bowl until blended and smooth. Fold in yogurt and whipped topping. Chill in refrigerator for about 10 minutes or until firm. Gently fold strawberries into pudding mix. Set aside.
  2. Spoon about 1 tablespoon graham cracker crumbles into each glass. Top crumbles with a layer of sliced strawberries, then add about ¼ cup of pudding. Repeat layers.
  3. Top the second layer of pudding with a dollop of whipped topping, a single strawberry and chocolate shavings.
  4. Serve immediately or chill for about 10 minutes.
Nutrition Information
Serving size: 1 parfait Calories: 131 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 22 g Sugar: 12 g Sodium: 264 mg Fiber: 3 g Protein: 7 g Cholesterol: 4 mg

This post was created by Christy Wilson from christywilsonnutrition.com.