Its summertime and that means its time to indulge on fresh berries! For berry lovers like myself theres nothing like picking strawberries from the farm to enjoy the same day.
Yet berries are more than a delicious seasonal treat and fruit. Berries are considered a superfood because they are loaded with antioxidants (like all berries are). In other words, they protect the cells from cellular and DNA damage like cancer and from aging as well.
The beauty about strawberries is that they dont need much, especially if they are fresh and in season. You can add them to smoothies, soups, salads, salad dressings, and desserts; by themselves macerated and served with fresh whipped cream or mascarpone; with yogurt for breakfast, or with ice cream for dessert.
Here are some of my favorite strawberry recipes:
Summer Salad with Fresh Strawberry Dressing
- 1 cup arugula, rinsed
- 1 cup watercress, rinsed
- 1/2 cup dandelion greens, rinsed
- 1/2 cup baby spinach, rinsed
- 1/2 cup pickled beets, coarsely chopped
- 3 cups fresh organic strawberries, hulled and halved
- 1 radish, thinly sliced
- 1/4 cup honey glazed walnuts?or pecans
- Feta cheese (blue or gorgonzola), as desired
- 1/4 cup edamame
- 1/4-1/2 cup quinoa
- 2 tablespoons sesame, pumpkin or sunflower seeds, soaked overnight to activate
- 1/2 red onion, thinly sliced (use more if desired)
In a large bowl, place and combine all the ingredients for the salad. Set aside covered with a damped paper towel and refrigerate.
- 1 1/2 cup balsamic vinegar with 1/2 cup red wine (I like using Malbec)
- 6-10 strawberries (depending on size), hulled and halved
- 1/2 cup coconut sugar or Stevia
- Splash of fresh lime juice
- 1/4 teaspoon Hungarian paprika
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh mint, in chiffonade
- 1 tablespoon fresh Italian parsley, chopped
- 1/2 cup extra virgin olive oil
- Sea salt and pepper, to taste
In a medium saucepan, over low heat combine balsamic vinegar, wine and reduce to 1 cup. Add strawberries and reduce to 3/4 cup. Add sugar and lime juice and simmer for 10 minutes. Add herbs, stir and let it simmer for another 5 minutes. Remove from heat.
Set aside and let it cool to room temperature. Place in a small bowl and whisk in the oil. Season to taste. Taste and adjust seasoning.?Drizzle over salad, combine well and serve immediately.
This is definitely one of my favorite desserts. Might be because it is both a pie and a custard, and it is super easy to make.
- 2 ounces unsalted butter
- 3 cups fresh organic strawberries, hulled and halved, rinsed and dry
- 1/2 cup all-purpose flour
- 1/3 cup whole raw almonds, soaked overnight
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- Pinch of sea salt
- 3 large organic eggs
- 3/4 cup whole organic milk
- 1 teaspoon vanilla extract (sans alcohol)
Preheat oven to 350 degrees F and grease an 8-inch baking dish with one tablespoon of butter.
In a small saucepan over medium heat, melt the remaining butter and set aside.
In a food processor, mix flour and almonds until finely ground. Add sugar, cornstarch and salt and keep mixing. Add one egg at a time and keep mixing well. Add the melted butter, milk and vanilla extract until well blended and combined.
Arrange the strawberries in a single layer in the prepared baking dish. Pour batter over the strawberries and bake for about 40-45 minutes or until set.
Remove clafoutis from the oven and let it cool to room temperature. Serve alone, with fresh or macerated strawberries, vanilla ice cream or fresh whipped cream.
This is one of the easiest yet most delicious way to enjoy your seasonal berries. Enjoy them with your crepes or pancakes, as a mid-afternoon or late night snack or just as a light dessert.
- 1 pint fresh strawberries, hulled and halved
- 3 tablespoons organic cane sugar or coconut sugar
- Pinch of sea salt
- 1/2 tablespoon balsamic vinegar
- Fresh mint leaves, in chiffonade
In a medium bowl, combine strawberries with sugar and balsamic vinegar. Let them rest at room temperature for at least 30 minutes or until juices are released. Serve with fresh whipped cream, mascarpone or ice cream; with granola and yogurt, or refrigerate in a sealed container for up to 1 day.