Strawberry Salad with

Balsamic-Yogurt Dressing

May: National Strawberry Month

We have attended both the Poteet and Pasadena strawberry festivals—the only two of their kind in Texas. Poteet (outside of San Antonio) holds theirs in April while Pasadena’s (in the Houston area) event is this month. We enjoy experiencing the energy in the carnival-like atmosphere, seeing cute strawberry mascots and royalty (scholarship winners) wearing red walking around the festival grounds and tasting everything made with strawberries (shortcakes, ice cream, jams and jellies, drink mixes and more)!

It is also getting warmer (hot!) in Texas so we like to cool down with something light featuring this month’s fruit: strawberry salad with balsamic-yogurt dressing. Strawberries are abundant now at our local grocery stores and we buy them in bulk there, if not at the festivals. For National Strawberry Month, mix some fruit with vegetables and make a strawberry salad with balsamic-yogurt dressing.

Recipe

For the balsamic-yogurt dressing

  • ½ cup olive oil, extra virgin
  • ¼ cup balsamic vinegar
  • 1 clove garlic, minced
  • 3 tablespoons maple syrup or honey
  • salt and pepper to taste
  • ¼ tablespoons plain yogurt

Directions

In a bowl, combine the olive oil with the balsamic vinegar. Stir in the minced garlic. Add the maple syrup or honey.

Season with salt and pepper to taste. Stir in the yogurt. Mix until the salad dressing is creamy.

For the strawberry salad

  • 2 cups mixed greens (spinach, kale, chard, etc.)
  • 2 tablespoons feta cheese, crumbled
  • 1 tablespoon cooked bacon, crumbled
  • 3-4 strawberries, sliced
  • toasted almonds (to sprinkle)

Directions

In a salad bowl, place the mixed greens. Sprinkle feta cheese and bacon. Arrange the sliced strawberries on top. Pour about 3+ tablespoons the salad dressing. Sprinkle the toasted almonds. Serve immediately.

 

Notes

  • This is a colorful and complementary salad. The greens are balanced by the red strawberries (like on the color wheel) and the bitterness of the vegetables is tempered by the sweetness of the fruit.
  • Search our blog for more strawberry recipes.

 

No-Churn Strawberry Ice Cream

Strawberry Ice Cream

January 15: National Strawberry Ice Cream Day

Strawberry ice cream is typically a summertime treat. But even in the middle of January, when the weather is warm in Hawaii and in the southern hemisphere, eating ice cream to cool off is a “berry” good idea. Turn the winter blues into something pretty in pink and make chunky no-churn strawberry ice cream in observance of National Strawberry Ice Cream Day.

Recipe

(Adapted from WRLA.com) 

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 cup pureed strawberries
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 cup chopped strawberries
  • a few drops of red food coloring (optional)

Directions

Beat the cream until stiff peaks form. Wash, dry and trim the tops off the strawberries. Puree the fruit. Chop additional strawberries and set aside.

Strawberry Ice Cream

In a large bowl, mix the condensed milk with the pureed strawberries. The mixture will turn pale pink. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of red food coloring and stir well until the desired color of pink is achieved (optional). Fold in the chopped strawberries until well blended.

Strawberry Ice Cream

Pour the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Enjoy immediately.

Strawberry Ice Cream

Notes

  • Add a teaspoon of strawberry extract to boost the strawberry flavor in this recipe. If using this extract, reduce the amount of red food coloring.
  • National Ice Cream Month is in July—just half a year away. Get a head start with making no-churn ice cream by searching our blog for more recipes!

Strawberry Santas

Strawberry Santas

December 6: Feast Day of St. Nicholas

Make Strawberry Santas

for the Feast of St. Nick!

They’re healthy and cute

and can be made quick!

Strawberry Santas are a great last-minute idea for a seasonal snack and creative Christmas cuisine. Our friend Lisa L. had sent us an Internet image this past weekend suggesting we try these tiny treats. And then while at Whole Foods Market the other day, we even saw them being sold in the gourmet dessert display case! We just couldn’t resist preparing our own Strawberry Santas at home for a ho-ho-ho-holiday blog post and for a fast, fun and festive food on the Feast Day of St. Nicholas.

Recipe

Ingredients

  • Strawberries
  • Whipped cream (we recommend Cool Whip brand frosting)
  • Mini chocolate chips, black sesame seeds, poppy seeds, chocolate or black tube frosting or dark nonpareils (for the eyes)
  • Red pearl nonpareils (we used a round 4 millimeter nonpareil) (for the nose)

Directions

Wash and dry the strawberries. Slice the leaves off and let the strawberry sit on the flat end. Slice a bit off the pointy end of the strawberry.

Strawberry Santas

Fill a pastry or plastic bag with whipped cream. Use a star tip to form the head/face. Top with the strawberry piece for the hat. Use a small round tip to pipe the buttons and a little ball on top.

Strawberry Santas

Finish the face with eyes by putting in two mini chocolate chips. Add the red pearl nonpareil nose. Arrange on a serving platter and chill in the refrigerator until ready to serve.

Strawberry Santas

Notes

  • Regular whipped cream is soft and can melt easily so we recommend a stronger and more stabilized whipped cream product, like the new Cool Whip Frosting, or even sweetened whipped cream cheese.
  • Strawberry Santas can be prepared as pops by putting a stick in the bottom of the fruit. Or they can sit atop cupcakes or cookies as a base.
  • Santa hats can be made out of strawberries, too. Simply slice the leaves off and pipe whipped cream around the bottom and a ball on the top tip.
  • See our other Santa Claus confections: St. Nick Nutter Butters and St. Nikolaas Koekjes.