Balsamic Roasted Strawberries and Feta Dip

1 lb. strawberries, rinsed and stems removed

1 T. honey

1 T. balsamic vinegar

1-1/2 c. feta cheese

1/2 c. plain Greek yogurt

1/4 c. plus 2 T. olive oil, divided

1 t. lemon zest

Juice of 1/2 lemon

1/2 c. fresh basil leaves, torn

Sea salt and freshly ground black pepper, to taste

Crostini, bread, or crackers, for serving

Preheat oven to 350 degrees. 

Cut each strawberry in half or in quarters, depending on size. Add strawberries evenly to a 9" x 9" baking dish. Drizzle strawberries with honey, balsamic vinegar, and 2 T. olive oil. Season with sea salt and black pepper, to taste.

Roast strawberries for about 25 minutes, until softened and slightly caramelized. Remove from oven and let cool slightly.

In a food processor, combine feta, yogurt, lemon zest, and lemon juice. Process while slowly drizzling in 1/4 c. olive oil until smooth and creamy. Adjust seasoning with sea salt and black pepper, to taste.

To serve, spread the feta dip into the bottom of a shallow bowl or onto a rimmed plate. Spoon roasted strawberries alongside the dip and garnish with fresh basil. Serve slightly chilled or at room temperature with crostini, bread, or crackers. 

Adapted from FreshFromFlorida.com. 

Strawberry Poppy Seed Salad with Chicken

4 c. mixed salad greens

1 c. diced cooked chicken

4 large strawberries, hulled and sliced

1 oz. goat cheese, crumbled 

3 T. poppy seed dressing (homemade or bottled)

1/4 c. chopped toasted pecans (optional)

Place greens, chicken, strawberries and goat cheese in a large bowl. Add dressing and toss to coat. Sprinkle with pecans, if desired.

Serves 2.

Adapted from EatingWell.com.

Chicken-Quinoa Bowl with Strawberries & Pecans

 2 T. balsamic vinegar

2 t. pure maple syrup

1 t. Dijon mustard

1 clove garlic, grated

½ t. kosher salt

⅛ t. ground pepper

⅓ c. extra-virgin olive oil

4 c. torn romaine lettuce

2 c. cooked quinoa, cooled

2 c. shredded or chopped cooked chicken

8 large strawberries, quartered

½ small watermelon radish or 4 small red radishes, thinly sliced

¼ c. crumbled goat cheese

¼ c. chopped pecans, toasted

Whisk vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.

Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.

Serves 4.

Adapted from Eating Well.com.

Spinach Salad with Quinoa, Chicken, & Fresh Berries

3 c. fresh baby spinach or mixed greens

1 c. cooked quinoa

⅔ c. chopped cooked chicken breast

½ c. fresh blueberries and/or sliced fresh strawberries

2 T. crumbled feta cheese

2 T. sliced almonds, toasted

2 T. extra-virgin olive oil

1 T. white wine vinegar

¼ t. Dijon mustard

½ t. honey

½ t. kosher salt

Place spinach, quinoa, and chicken in a bowl or in 2 (1-qt.) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.

Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately. 

Makes 2 servings.

Adapted from EatingWell.com.

Buckwheat Berry Bowl

1 c. cooked buckwheat

1 c. fresh baby greens 

3/4 c. cooked or canned no-salt added white beans, rinsed and drained

1/2 c. fresh blueberries

1/2 c. fresh strawberries, sliced

1/4 c. thinly sliced radishes

1/4 c. chopped avocado

1 T. coarsely chopped toasted pecans

1 T. sliced fresh basil or whole basil leaves

1/2 t. orange zest

1/4 c. orange juice

1 T. white balsamic vinegar

Sea salt and freshly ground black pepper, to taste

In a bowl, combine buckwheat, baby greens, beans, blueberries, strawberries, radishes, and avocado. Top with pecans and basil.

In a small bowl, whisk together orange zest, orange juice, and vinegar. Season with salt and pepper. Drizzle over bowl.

Makes 1 bowl.

Adapted from Forksoverknives.com.  

Strawberry Salad with Feta, Arugula & Pickled Red Onions

1 large red onion 

1/2 c. white balsamic vinegar

1 t. sugar

1/2 t. salt

5 oz. baby arugula

1/4 c. chopped fresh flat-leaf parsley

1/4 c. chopped fresh mint

2 lbs. fresh strawberries, hulled and halved or quartered

3/4 c. (4 oz.) crumbled feta cheese

1/2 c. toasted pistachios

1/4 c. olive oil

Cut onion in half lengthwise and thinly slice into half-moons. In a medium bowl stir together vinegar, sugar, and salt; add sliced onion and stir to combine. Let stand 10 to 15 minutes.

Meanwhile, on a platter or salad plates arrange arugula, parsley, and mint. Top with strawberries, feta, pickled onions, pistachios, and, if you like, additional parsley and mint. Stir olive oil into pickling liquid; drizzle over salad(s).

Serves 8.

Adapted from Better Homes & Gardens magazine, May 2022, p. 91. 

Tropical Sorbet

1-1/2 c. frozen mango

1-1/2 c. frozen pineapple

1 13.5-oz. can coconut milk, chilled overnight 

1/2 c. maple syrup

1 T. vanilla

1/2 c. strawberries, chopped

Open chilled can of coconut milk and remove cream (cream will have separated from water). Reserve coconut water for another use.

Add coconut cream to a blender with maple syrup and vanilla; blend until well incorporated. Add mango and pineapple and blend on medium, scraping down sides, until incorporated but not completely smooth (leave some coarse chunks).

Transfer mixture to a 9 x 5 loaf pan; top with strawberries. Cover tightly and freeze 4-5 hours or overnight. When ready to serve, scoop and serve immediately.

OR

Transfer mixture to an ice cream maker and proceed per directions.

Serves 6.

Adapted from CleanEating.com. 

Easy Cheat-Method Jam

12 oz. raspberries, blueberries, strawberries, pitted cherries, or other fruit of choice, fresh or frozen

1/4 to 1/3 c. organic sugar or 1 c. frozen apple or white grape juice concentrate

1 T. arrrowroot (use 2 T. if using juice concentrate)

2 T. water

Combine the fruit and sweetener in a medium saucepan over medium-low heat and bring to a simmer. Simmer for 10-20 minutes, until the fruit has broken down a bit and the mixture looks saucy.

Dissolve the arrowroot in the water, and whisk into the fruit mixture. It will thicken some but not get as thick as jam. 

Pour the jam into a container or hot-pack it into a Mason jar.

To hot pack: Wash some Mason jars in hot soapy water and rinse well. Pack the hot jam in to the jars, leaving 1/2" of head space at the top. Don't let it cool down as you pack it! Put the lid on securely. As it cools, it will thicken to a jammy consistency.

Will keep 2-3 weeks in the refrigerator in a dish or regular jar, or 6-8 weeks if packed hot.

Makes about 1 cup, so you always have fresh jam. 

Adapted from The Homemade Vegan Pantry, p. 44. 

Pickled Berries

2-1/2 c. white distilled vinegar

1-1/3 c. water

2 T. honey

2 t. kosher salt

1 t. black peppercorns

4 2" lemon peel strips

3 c. ice cubes

8 c. fresh berries (blackberries, raspberries, or hulled and halved strawberries)

Stir together vinegar, water, honey, salt, peppercorns, and lemon peel strips in a medium saucepan over high heat. Bring to a boil, stirring until honey is dissolved. Boil 1 minute. Remove from heat and stir in ice cubes. Cool 20 minutes.

Divide berries between 2 1-qt. canning jars or 4 pint jars. Pour room temperature vinegar mixture evenly over fruit. Cover and refrigerate at least 4 hours or up to 2 days.

Use in salads, cocktails, or cheese boards.

Makes about 8 cups.

Adapted from Southern Living magazine, June 2020, p. 122.

Cakey Strawberry Cobbler

2 qts. (about 2 lbs.) fresh strawberries, hulled and halved (cut larger ones into quarters)
1 T. lemon zest
2 T. fresh lemon juice
1 c. granulated sugar, divided
1/2 c. butter
1 c. all-purpose flour
1-1/2 t. baking powder
1/2 t. kosher salt
1/4 t. baking soda
1 c. whole buttermilk
1 t. vanilla
Whipped cream or vanilla ice cream

Preheat oven to 350 degrees.

Gently stir strawberries, lemon zest, lemon juice, and 1/4 c. of the sugar in a large bowl until combined. Let mixture stand, stirring occasionally, until juicy, about 15 minutes.

Place butter in a 13 x 9" baking dish. Place dish in oven until butter melts, 8-10 minutes. Remove dish.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 c. sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, until smooth. Pour mixture evenly over butter in prepared dish. Do not stir.

Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 T. of the strawberry juice over the strawberries. Discard any remaining juice or reserve for another use.

Bake until batter is puffed and slightly golden in the center and dark golden brown around the edges, 40-45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.

Serves 6.

Adapted from Southern Living magazine, May 2020, p. 88.

Strawberry, Tomato & Cucumber Soup

4 medium cucumbers, peeled
4 medium tomatoes
2 lb. fresh strawberries, stemmed
2 T. lemon juice
1 T. finely chopped fresh rosemary

Finely chop two of the cucumbers, two of the tomatoes, and about 20 of the strawberries. (Reserve a few pieces to use as garnish.) Set aside.

Roughly chop the remaining cucumbers, tomatoes, and strawberries. Place in a blender, cover, and blend until smooth.

Transfer pureed mixture to an airtight container. Add finely chopped mixture. Stir in lemon juice and rosemary. Cover and chill 1-24 hours or until cold.

Makes 8 cups.

Adapted from Forks Over Knives, Summer 2019, p. 54.    

Berry & Walnut French Toast Casserole

1 8-oz. day-old whole-grain crusty baguette, cut into 1" cubes
Cooking spray
1 ripe banana
1 c. 2% milk
6 large eggs (can use 3 whole eggs and 3 egg whites)
2 T. maple syrup, plus a little extra
1 t. vanilla
1 t. cinnamon
1/4 t. kosher salt
1 10-oz. package frozen mixed berries, thawed
1/3 c. chopped walnuts
2 T. light brown sugar
2 T. cold unsalted butter, cut into small cubes

Coat a 13 x 9" glass or ceramic baking dish with cooking spray. Arrange bread cubes in dish.

Mash banana in a large bowl until smooth. Whisk in milk, eggs, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.

Preheat oven to 375 degrees.

Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.

Bake at 375 degrees until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes. Top each serving with a drizzle of maple syrup.

Serves 6.

Adapted from Cooking Light magazine, Dec. 2018, p. 52.  

Baked Brie & Strawberries

1 8-oz. wheel Brie cheese
2 c. (about 1 pt.) fresh strawberries, hulled and cut in half lengthwise
1 T. extra virgin olive oil
1/4 t. kosher salt
Crackers and/or crusty bread, for serving

Preheat the oven to 350 degrees with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper.

Place the Brie in the center of the pan. Place the strawberries in a medium bowl, add the olive oil and salt, and toss to combine. Arrange the strawberries around the cheese.

Bake until the cheese has softened but not melted through the rind and the strawberries have puckered and released some of their juice, about 20 minutes.

Carefully transfer the cheese and fruit to a serving tray, or serve them right on the pan. Enjoy immediately, while everything is still warm, with plenty of crackers and bread alongside.

Serves 4 to 6.

Adapted from Sheet Pan Suppers, p. 9.

Baked French Toast with Strawberries

Butter for the pan
1 brioche loaf (about 1 lb.)
1-1/2 c. milk
4 large eggs
1 t. vanilla extract
Pinch of salt
1 T. granulated sugar
Strawberries, hulled and quartered, for serving
Maple syrup

Butter a 9" square baking dish.

Cut 6 slices of the brioche and set aside. Cut the rest of the bread into 1" cubes. Place the cubes in the baking dish.

Using a star-shaped cookie cutter, cut out stars from the 6 brioche slices (or use a drinking glass to make circles). Place on top of the cubes in the dish.

In a medium bowl, thoroughly mix together the milk, eggs, vanilla, and salt. Pour over the bread in the dish, pressing down gently so the bread absorbs all the liquid. Cover and refrigerate at least 1 hour or overnight so the liquid is completely absorbed.

Preheat oven to 350 degrees with the rack in the middle position. Sprinkle the top of the casserole with the sugar. Bake until golden, about 35 minutes.

Serve warm, with strawberries and syrup.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 20.

Overnight Challah French Toast

1 loaf Challah bread, torn into large chunks, enough to almost fill a 9 x 13" pan
5 eggs
3 T. sugar
2 t. vanilla
3 c. milk
3 c. fresh or frozen berries (blueberries, strawberries, cranberries, etc.)

Crumb topping:
3/4 c. flour
1/2 c. brown sugar
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter, softened

Combine topping ingredients in a bowl and cut together until coarse crumbs form. Cover or put in a ziplock bag and refrigerate.

Grease a 9 x 13" baking dish. Place torn challah in dish.

In a medium sized mixing bowl, lightly beat the eggs, sugar, and vanilla. Add the milk and mix. Pour over the bread. Cover and refrigerate overnight.

In the morning, stir the bread mixture in the pan and smooth into an even layer. Allow the dish to sit out at room temperature for 30 minutes. Sprinkle berries over the top. Sprinkle the crumb topping over the fruit. Preheat the oven and bake at 375 degrees (350 degrees if using a glass dish) for about 55-60 minutes, until the center is set. Serve hot and enjoy. (Also good cold.)

Serves 16.

Adapted from Camellia Rose Inn Cookbook, p. 24.

Watermelon Pizza

1 watermelon slice, cut round and 1" thick
1/2 c. ricotta
1/4 c. softened cream cheese
1 T. honey
1/2 t. vanilla
Fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)
Fresh mint leaves
Toasted coconut

Mix ricotta, cream cheese, honey, and vanilla. Spread on watermelon slices. Top with berries, mint, and coconut. Slice into wedges to serve.

Adapted from Good Housekeeping magazine, July 2016, p. 111. 

Berry Cobbler with Pecan Sandie Streusel

1-3/4 c. plus 5 T. all-purpose flour, divided
2/3 c. granulated sugar, divided
3/4 t. kosher salt, divided
1/2 c. plus 2 T. cold salted butter, diced, divided
1-1/4 c. lightly toasted chopped pecans
1/2 c. heavy cream
1-1/2 t. vanilla extract, divided
2 c. fresh blackberries
2 c. fresh blueberries
2 c. fresh raspberries
2 c. fresh strawberries, halved
2 t. lemon zest
1/4 t. ground nutmeg
1 T. turbinado sugar

Whisk together 1-3/4 c. of the flour, 1/3 c. of the granulated sugar, and 1/2 t. of the salt in a medium bowl. Using a pastry blender, cut 1/2 c. of the butter into flour mixture until well blended and mixture resembles peas. Stir in toasted pecans.

Stir together cream and 1/2 t. of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. Chill until ready to use.

Preheat oven to 400 degrees. Gently toss together blackberries, blueberries, raspberries, strawberries, lemon zest, nutmeg, and remaining 5 T. flour, 1/3 c. granulated sugar, 2 T. butter, 1 t. vanilla extract, and 1/4 t. salt in a large bowl. Transfer to a lightly greased 10" cast iron skillet. Place skillet in an aluminum foil lined rimmed baking sheet.

Bake berry mixture in preheated oven until bubbly around the edges, 20-22 minutes. Remove from oven. Crumble chilled streusel over hot filling. Sprinkle with turbinado sugar. Return to oven and bake until golden, 25-28 minutes more. Serve warm.

Serves 8.

Adapted from Southern Living magazine, July 2016, p. 100.   

Strawberry Salad with Cucumber & Brown Rice

10 oz. strawberries, rinsed, hulled, and thinly sliced
1 T. balsamic vinegar
1 c. low-fat yogurt
1 T. finely chopped mint
3 T. walnut oil
Salt and freshly ground pink or black pepper
8 oz. mixed salad greens
1 c. cooked brown rice
1 cucumber, thinly sliced

Place the strawberries in a large bowl and drizzle with the balsamic vinegar.

Mix the yogurt and mint in a medium bowl. Stir in the oil and season with salt. Refrigerate until ready to use.

Wash the salad and dry well. Place in a large salad bowl. Arrange the rice on top of the salad, followed by the strawberries and cucumber.

Spoon the yogurt sauce over the top. Season with pepper and serve.

Serves 4.

From Simply Delicious Vegetarian, p. 8. 

Deb's Special Dessert

Angel food cake
Instant pudding, vanilla or chocolate
Fresh strawberries, raspberries, etc.
Whipped cream

Make pudding per package directions. Wash and dry berries.

When ready to serve, slice cake and place in serving dishes. Spoon on pudding, then sprinkle with berries. Top with whipped cream and serve immediately.

From my friend Deborah.