strawberries

Arugula, Frisee, Red-Leaf Salad with Strawberries

Salad.jpg

Ingredients:

4 teaspoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon minced fresh thyme leaves

Coarse salt and ground pepper

3 cups baby arugula (about 2 ounces), washed and dried

3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces

3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces

1 pint strawberries, washed, dried, hulled, and quartered

1/2 avocado sliced

1/2 cup walnuts, toasted and coarsely chopped (optional)

2 Belgian endives, leaves separated, washed and dried

6 ounces goat cheese, crumbled (optional)

How To:

In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.

On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

Optional Garnish: I will change up this recipe by sprinkling either pepitas or sunflower seeds on top.

Adapted from Whole Living.

The Strawberries Have It

Strawberries are bursting out of their baskets at farmers markets right now, and what better way to enjoy this vitamin C-packed member of the rose family than with recipes that celebrate their spring-summer sweetness and cheerful red pop?

lemonadeStrawberry-Lemonade
A refreshing beverage that celebrates the season.
Serves 6-8

4 organic lemons, peel and seeds removed, cut into chunks
1 cup local, organic strawberries, hulled
4 tablespoons local raw honey, or more to taste
7 cups filtered water
ice for serving

Place first four ingredients in blender, working in batches if necessary; process for 30 seconds to 1 minute, until liquidized. Strain through fine mesh sieve; discard pulp and seeds. Pour over ice into glasses and enjoy! 

Strawberry-Watermelon Paletas with Mint  Popscicle
This sugar-free version of a refreshing Mexican paleta(popsicle) will keep you cool as the days heat up.
Makes 6-8

1 pint local, organic strawberries, 5 reserved, sliced
1 small seedless organic watermelon, rind removed, seeded, flesh cut into chunks
5 fresh organic mint leaves, thinly sliced (optional)

In blender, combine strawberries and watermelon, working in batches if necessary. Blend until smooth puree forms, about 20 to 30 seconds. Pour mixture into BPA-free popsicle molds (try the rocket-shaped molds from Tovolo). Add sliced strawberries and optional mint; freeze 8 hours.

Tip: To serve, dip molds in glass of hot water for easy release.

PieStrawberry-Rhubarb Pie
A naturally-sweetened, gluten-free strawberry-rhubarb pie everyone will love.
Serves 8

If you don’t have a favorite recipe for pie crust, try one of Gluten-Free Girl’s:
Gluten-Free: Gluten-Free Girl’s Pie Crust
Vegan: Gluten-Free Girl’s Vegan Pie Crust

For filling:
1½ pounds (about 3 cups) local, organic rhubarb, cut into ½-inch dice
1 quart (about 4 cups) local, organic strawberries, hulled and quartered
½ cup organic coconut palm crystals
¼ cup organic agave nectar
3 tablespoons arrowroot or cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt

Prepare crust for filling and preheat oven according to preferred pie crust recipe.

In large bowl, combine all filling ingredients. Fill prepared pie shell evenly with strawberry-rhubarb mixture. Bake approximately 1 hour, or according to pie crust recipe instructions. Cool pie at least 15 minutes before slicing.

 

Thank you to Clean Plates for these sweet summer-time recipes.