You Have to Try These Strawberry Recipes

Fresh strawberries in boxes

You have pints and pints of luscious freshly picked strawberries. I’m sure you know exactly what you’re going to do with the ones you haven’t already eaten. Just in case you don’t, I found a few new to me recipes that I’ll share with you.

SUNRISE SMOOTHIE

From Barefoot Contessa Back to Basics by Ina Garten

Sunrise Smoothie photo

1 cup chopped strawberries (5 strawberries)
1 cup chopped seeded watermelon
1 cup chopped fresh peach
1 cup (½ pint) raspberry sorbet
¼ cup freshly squeezed orange juice
Watermelon spears, for garnish

Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and purée until smooth and creamy. Add more orange juice if you’d like it a little less thick. Serve immediately in glasses with watermelon spears.

closeup of strawberrySTRAWBERRY SHIITAKE SALAD

From A Life in Balance by Meg Wolff

1 head romaine, torn into bite-size pieces
A few handfuls of baby spinach
1 pint fresh organic strawberries, sliced thinly
10 shiitake mushrooms, sliced thinly

Shiitake_mushrooms

Olive or sunflower oil
Golden balsamic vinegar
Pinch of sea salt or dash of soy sauce

Simply combine torn romaine, baby spinach, fresh-sliced shiitake mushrooms and organic strawberries. For an easy dressing, blend together a little extra virgin olive oil and balsamic vinegar. Add a pinch of salt or a dash of soy sauce, if desired.

GREEN SALAD WITH STRAWBERRIES & GOAT CHEESE

From EatingWell

Strawberry salad with goat cheese, Eating Well

1 tablespoon pure maple syrup or brown sugar
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
3 cups baby spinach
3 cups watercress, tough stems removed
2 1/2 cups sliced fresh strawberries (about 12 ounces)
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans (see Tip)
1/4 cup crumbled goat cheese

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.

STRAWBERRY RHUBARB PIE

If you’re looking for a sweet dessert, check out this recipe for Strawberry Rhubarb Pie and Nona Mac’s Southern Pastry, Vegan Style.

NOW IT’S YOUR TURN. PLEASE SHARE YOUR FAVORITE STRAWBERRY RECIPE!

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Diane Atwood

About Diane Atwood

For many years Diane Atwood was the health reporter on WCSH6. She's now a regular guest on the WCSH6 Morning Report. She is also a freelance health and wellness writer and blogger AND is pursuing a fine arts degree at the University of Southern Maine. Diane never plans to retire. She's too busy enjoying what she does.