Strawberry Bruschetta
1 crusty Italian loaf, sliced
1 pint of fresh strawberries, hulled and chopped
½ small red onion, diced
2 tablespoons fresh basil leaves, chopped
2 teaspoons balsamic vinegar, or more to taste
1 teaspoon sugar
1 teaspoon olive oil
¼ teaspoon salt
- Preheat oven to 350 degrees.
- Toast bread slices for 8–10 minutes, flipping halfway through.
- Mix remaining ingredients together and refrigerate.
- Top each toast with 1 tablespoon of strawberry mixture. Serve immediately.
Strawberry Salad with Citrus Vinaigrette
Salad can be adapted to whatever is in season, such as blueberries, raspberries, apples, or pears.
4 cups Romaine lettuce, torn into pieces
1 cup honeydew, cubed
1 cup cantaloupe, cubed
1 cup strawberries, halved
Vinaigrette:
¼ cup orange juice
2 tablespoons white wine vinegar
2 green onions, chopped
1/3 cup sugar
¼ teaspoon salt
1/3 cup olive oil
1 tablespoon poppy seeds
- Combine lettuce and fruit; toss to mix.
- In a blender or food processor, add orange juice, vinegar, onions, sugar, and salt. Blend well. With the machine running, slowly add oil, blending until thick and smooth. Add poppy seeds and pulse to mix. Pour dressing over salad and toss to coat.
Pan-seared Chicken with Strawberry Reduction
Pair this flavorful chicken with other fresh produce, such as spinach and heirloom tomatoes.
2 chicken breasts
1 tablespoon olive oil
½ cup strawberries, sliced
2 tablespoons brown sugar
2 tablespoons cider vinegar
½ cup chicken broth
1 tablespoon basil, shredded
salt and pepper to taste
- If the chicken breasts are thick, cut in half or pound them out. Season chicken with salt and pepper.
- Heat a medium skillet over medium heat; add olive oil.
- Once the oil is hot, add the chicken and sear for 3 minutes.
- Turn the chicken over and add the fresh strawberries to the pan; searing the chicken for another 2 minutes and stirring strawberries often. Add the brown sugar and vinegar. Stir until the sugar is dissolved and simmer for 30 seconds.
- Add the stock and simmer until the chicken is cooked through and the sauce has thickened and begins to form a glaze, approximately 5 minutes.
- Remove from the pan and top with fresh basil to serve.
Chocolate-Strawberry Tart
This decadent dessert is delicious with whipped cream or vanilla ice cream. Tart can be made in advance and refrigerated. Top with strawberries before serving.
32 chocolate wafer cookies
2 tablespoons sugar
½ teaspoon coarse salt
6 tablespoons unsalted butter, melted
12 ounces semi-sweet chocolate chips
1 ¼ cups heavy cream
1 pound fresh strawberries, hulls removed, whole or sliced
- Preheat oven to 350 degrees.
- In a food processor, combine cookies, sugar, and salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together.
- Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom.
- Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
- In a large bowl, combine chocolate and a pinch of salt.
- In a small saucepan, bring cream to simmer over medium-high heat. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth.
- Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes.
- To serve, remove tart from pan and arrange strawberries on top.
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