Triple Produce Smoothie

It’s so easy: chop, blend and drink. Any fresh greens work if you don’t have chard, including kale, spinach or arugula. You can also try different berries, such as raspberries or blackberries. Basically, any berry with tartness will pull this mix together.

Ingredients:

  • 2 leaves of chard
  • 1 large (or 2 small) orange, peel removed.
  • 1.5 cups of frozen strawberries
  • 1 cup of water

Directions:

  1. Place all ingredients into a high speed blender and blend until smooth.

Grilled Strawberry Basil Kabobs

Grilling strawberries concentrates the natural sweetness in the berries. Try out the kabobs as a side dish or a dessert. Recipe from Suzie’s Farm.

Ingredients

About 16 medium to large strawberries (firm but ripe)
1 small bunch fresh basil
2 tablespoons honey
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla extract
Sea salt
Grapeseed oil

Directions

To clean the strawberries, use a damp paper to wipe each one off. Remove the stems and cut each one in half, lengthwise.
One by one, gently slide each strawberry half onto a metal or wooden skewer (if you’re using wooden, soak them in water for about 10 minutes first). Between each strawberry half, slide on one or two basil leaves. Set aside.
In a small mixing bowl, whisk together the honey, vinegar, vanilla and a pinch of sea salt. Set aside.
Preheat a stove-top grill or your barbeque and drizzle or brush a bit of grape seed oil onto the flat surface of each strawberry. Once the grill is hot, place the strawberry skewers on it, flat side down. You should hear a sizzling sound — if you don’t the grill is not hot enough. Wait until it is! Grill until each side is marked from the grill, about 30 seconds per side. Place the skewers on a plate and while they’re still hot, use a pastry brush to add the glaze to the kebabs. Remove them from the skewers to serve.

Tea Scones With Strawberries

This scone recipe is from our Canadian friend and former host of At Wit’s End B&B in Banff. Great for breakfast with fresh strawberries!

Barbara Christou’s Tea Scones

Ingredients:

  • 1 C white flour
  • 1 C whole wheat flour
  • 3 T sugar
  • 1/4/tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 5 or 6 T chilled butter
  • 3/4 C buttermilk *

(optional, if you don’t have any strawberries: 1/2 C raisins or craisins)

Directions:

  1. Preheat oven to 425 F.
  2. Mix dry ingredients.
  3. Cut in butter until mixture resembles coarse cornmeal.
  4. Add buttermilk (and dried fruit if needed) and knead lightly 8 or 10 times. (If you over-knead them, they’ll be like hockey pucks.)
  5. For small scones, divide dough into 2 balls and roll into circles about 3/4″ to 1″ high.
  6. Cut each circle into 6 pieces.
  7. Bake on lightly greased baking sheet about 9 to 12 minutes, or until lightly browned on bottom.
  8. Serve hot with fresh strawberries and vanilla yogurt** or whipped cream.

* If you don’t have any buttermilk handy, put 1 T cider vinegar at the bottom of a measuring cup and add 3/4 C milk. Let stand for a few minutes to allow it to clabber, then use as you would buttermilk.

**You can make your own (healthier) vanilla yogurt by adding vanilla and a touch of sugar to plain lowfat or nonfat yogurt.

Enjoy,
Callie Mack

Strawberry Citrus Kabobs

Recipe & Photo by Sarah O’Toole of Cooking with CSA

Ingredients:

  • 1 container strawberries, tops removed
  • 2 oranges, peeled and segmented
  • 1 package wooden skewers

 

Directions:

  1. Place strawberries and oranges on the skewers, either alternating or all strawberries on one and all oranges on another.
  2. Continue until all strawberries and oranges are used up.
  3. Place on a hot grill for 2-3 minutes then flip or rotate and cook for another 2-3 minutes.
  4. Allow to cool then serve.

 

They make a great addition to salads and are great on top of ice cream!

Gingersnap-Mascarpone Fruit Tart


This recipe is really fast to make and nicely highlights the fresh fruit, which doesn’t actually get cooked.   You can use peaches, nectarines, cherries and/or strawberries in this recipe, which is mostly from Bon Appetit via Smitten Kitchen.

Preheat the oven to 350.

Grind 36 good quality gingersnap cookies (bonus points if you make your own!) in a food processor.  Add 6 T.melted butter and process until the crumbs are uniformly moistened.  Press onto the bottom and sides of a 9″ tart pan with a removable bottom (a pie pan will work too).

Bake the crust for 8 minutes.  Allow to cool completely.

In a bowl, beat together one 8-ounce container mascarpone cheese, 6 ounces cream cheese, room temperature; 1/4 cup sour cream, 1/4 cup sugar, 1 teaspoon grated lemon peel and 1/4 teaspoon vanilla extract.  Spread the filling over the cooled crust and refrigerate for at least 2 hours or overnight.

Pit and thinly slice fruit to make 4 C. (Peel peaches if using).  Arrange over the filling.  Serve immediately or refrigerate.

Sweet Chickpea Tacos

Chickpeas are a hardy staple, and getting them fresh in spring instead of canned or dried is truly a delight. Strawberries and avocados contrast nicely with the chickpeas’ nuttiness.

Recipe and Photo by Sarah O’Toole of Cooking with CSA

Ingredients

Marinade

  • 2 Tbsp. maple syrup
  • 1 Tbsp. cinnamon
  •  1/2 Tbsp. ginger 1/2 tsp. nutmeg

Tacos

  • 1 can chickpeas
  • 1 package organic corn tortillas
  • 2 cups strawberries
  • 1 large avocado
  • 1 orange
  • 2 cups lettuce

Garnish with Salsa

Directions

  1. In a large bowl add all marinade ingredients, stir to combine.
  2. Then add rinsed chickpeas to bowl, stir well.
  3. Place bowl with chickpeas in refrigerator until ready to serve.
  4. Next chop the strawberries, avocados and place in a bowl, stir well.
  5. Chop orange into 4 pieces and squeeze juice of 1 slice into strawberry mixture.
  6. Then thinly slice lettuce and set aside.
  7. Next heat frying pan over medium heat and place tortillas in pan, heat until warm.
  8. Place in foil until all tortillas are ready to be served. To assemble, place lettuce on tortilla then chickpeas, then strawberry mixture and top with salsa.

Strawberry Kale Warm Salad

kale-strawberry-salad

Strawberries are coming into season in the south and coastal areas, and all of the rain mixed with sunshine means they are glorious. Plus, kale and other dark leafy, greens are still looking vibrant.

Strawberry Kale Warm Salad

Ingredients:
1 pint ripe strawberries
2 bunches kale
1 bunch spinach, arugula or other in-season dark, leafy green
1/4 cup toasted, chopped nuts
2 tbsp each olive oil and balsamic vinegar
Salt
Garnishes – fresh goat cheese, sprouted quinoa, or chopped mint
Directions:
Wash and halve the berries, soak them in balsamic vinegar while prepping everything else
Wash, course-chop and steam or quick sautee the kale and dark, leafy greens until wilted
Combine olive oil with berries and vinegar
Toss greens and nuts
Salt to taste, garnish and enjoy!