Top 5 Strawberry Recipes ~ I am not afraid to admit that I am a super fan of strawberries and I have been ever since I can remember. I could eat them straight outta the garden or those cute little green pint baskets that you see them in at the markets. Sweet and juicy, and the only fruit that wears it’s heart on its sleeve aka its seeds are on the outside. Pair them up with some fresh mint or basil and something magical happens. These little happy berries can be served anytime of day really –– from snacking to breakfast to even be included on your dinner plate. Here are a few of my favorite ways to devour them up during this season of berry bliss:
Place balsamic vinegar, honey and salt into a medium bowl and whisk together well. Next add in the strawberries and gently stir together and set aside.
Place bread into the toaster and toast until golden, this may have to be done in batches depending on how large of a toaster that you are using. Once golden remove toast and spread each piece with 1-2 Tablespoons of ricotta cheese. Using a slotted spoon, top each toast with a heaping Tablespoon of the honey balsamic strawberries followed by a few pieces of fresh mint then serve.
Make quinoa according to directions and let cool completely. Place quinoa, strawberries, spinach, feta cheese, cilantro, and black pepper into a large bowl and mix together well. Next add 1/2 a cup of the maple tahini dressing and toss together one more time.
Place a tortilla wrap onto a flat surface and add 11/2 cups of the salad mixture and fold up the bottom side and then roll in the left and right to create a pocket. Continue to roll up into a burrito shape. Slice in half and serve with the remaining maple tahini dressing for dipping. Continue the rolling process until all of the wraps are made.
6mediumfresh strawberriesstems removed and cut thinly
1/4teaspoonground black pepper
Cut the hard ends (about 1") off of the asparagus and discard the ends. Place a large pan over medium high heat and add in olive oil and garlic. Next add in the asparagus, fennel, and water to the pan and give a gentle stir. Saute together for 2-4 minutes or until the asparagus becomes bright green and slightly tender. Once tender remove from the heat and sprinkle with salt and pepper. Place the mixture into a serving dish along with all of the juices left over in the pan.
Top the asparagus mixture with the strawberry slices, crumbled feta and almonds. Serve.
Preheat oven to 350 degrees. In a low rise baking dish (about 1-2 inches) add strawberries and basil. Gently stir to blend basil in with the strawberries.
In a medium bowl, add brown sugar and flour and stir well. Next, add cold butter and using a fork smash the butter into the sugar mixture until well blended and crumble begins to form.
Pour sugar mixture over the strawberries and spread out evenly. Place into the oven and cook for 30-40 minutes or until strawberries begin to bubble and crumble looks slightly golden in color. Remove from heat. Serve warm or cold ala carte or with a dollop of ice cream.
1750ml bottle white winesauvignon blanc, pinot grigio or other crisper white favorite
1/4cup fresh basilchopped
1/4 cuptriple sec
Place 2 cups of fresh strawberries into a large serving pitcher along with the fresh basil and muddle together for 1-2 minutes. Next add in triple sec and vodka and continue to muddle for another minute.
Pour white wine over the top and gently stir together. Place pitcher in the refrigerator for 2 hours up to over night before serving. Remove from the refrigerator, add in sparkling water and gently stir.
Pour out into glasses, garnish with a strawberry and serve.
Peach Power Muffins ~ I can’t believe it’s here but, it is and I am thrilled about it. Peach season! Roadside stands and farmers markets are starting to pop with these juicy, golden spheres of natures candy. And when I found out years ago that peaches even grew in Texas I was doing a BIG happy dance. Peaches are fine, of course, on their own and are best stored on the kitchen counter in a brown paper bag until they are just soft enough to bite into. However, last week I went a little peach crazy (moi?!) and bought a LOT. So … I made these Peach Power Muffins which turned out great to serve as a breakfast on-the-go or for an after school snack.
I love, love, love peaches.
Top the muffins with a few sprinkles of sugar and almonds.
Then bake them up.
WATCH: They are so good I decided to make them on Studio 512 with Amanda Tatom.
Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
In a large bowl combine flour, protein powder, baking powder, and salt and set aside. In another bowl, add butter, eggs, and milk mixture and stir together until well combined. Slowly add the flour mixture into the milk mixture and continue to stir together. Finally add in the remaining peaches and and continue to stir until well combined. Fill prepared muffin cups half to 3/4 of the way up. Sprinkle each one with a 1/4 teaspoon of sugar and two teaspoons of almonds. Place in the oven and bake for 20-28 minutes or until a toothpick comes out clean.
Asparagus + Pecorino Cheese Frittata ~ It’s that frenzied time of the year (again) when we are in between saying goodbye to the lovely spring we had alongside hearing the knocking on the door from summer –– both on the home front and at the farmers market stands. Inundated with end-of-the-school-year (GAH!) activities, parties, book fairs and projects I am taking some solace –– at least for the couple of weeks that we Texans are aloud to –– and making pretty much anything and everything I can with the few weeks of fresh produce that seems to disappear almost as quickly as they arrive into our lives –– including things such as artichokes, berries, and asparagus. One of the great things about serving a frittata is that it can feed a few people in one swoop and, of course, that it can be eaten at almost anytime of the day. Eggs, folded in with tender asparagus and topped with some good pecorino cheese is best served with a glass of bubbles in my opinion but, not every meal can be so glamorous so a good cup of coffee will do in the morning at least.
Long live asparagus … well … at least for a few weeks anyway.
Place a small cast iron skillet over medium high heat and add shallots, garlic and coconut oil to the pan. Next add the asparagus and saute for 3-6 minutes or until lightly golden on both sides. Once golden, slowly add whisked eggs to the pan and give a gentle stir to coat the asparagus. Next add in half of the pecorino cheese around the pan followed by the salt and pepper.
Let frittata cook for 1-3 minutes without stirring to set the bottom of the eggs. As the outer edges of the eggs begin to cook and firm up a bit, the center will still look runny.
Turn the broiler on to 500 degrees. Carefully remove the pan from the stove top, sprinkle the remaining cheese onto eggs and place it into the oven just below the broiler. Let broil until the top of the frittata turns golden in color and the eggs are cooked through - about 3-5 minutes. Remove from the oven and serve.
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