Breakfast, lunch or dinner, you can incorporate those ruby red, delicious, and nutritious berries into any part of your meal.
Strawberry Balsamic BBQ Sauce
Heat 1 Tbsp olive oil in a large nonstick skillet over medium heat. Add 3 Tbsp finely chopped shallots or red onions, 1 minced garlic clove, 1 Tbsp finely chopped chives, a pinch of cayenne, a pinch of cumin, and cook until the shallots have softened. Add 2 pints of cleaned, hulled, and quartered strawberries and 2 Tbsp granulated sugar and cook until there are only a few tablespoons of liquid left in the pan. Add ^ cup of balsamic vinegar to the pan, stir to pick up any bits on the bottom, and simmer until thickened, like a glaze. Stir in 2 tsp fresh lemon zest and salt and pepper to taste. Perfect as a glaze for chicken, pork, or duck.
Chilled Melon and Berry Soup
Cut one ripe cantaloupe in half. With one half, scoop melon balls with a melonballer or small spoon and chill for two to six hours. Scoop out seeds and peel the other half of the melon and cut into chunks. Place melon chunks in a food processor or blender and blend until pureed. Add 1 tsp fresh ginger, / Tbsp lime zest, 1/ Tbsp fresh lime juice, and a pinch of sea salt. Pour into a pitcher and chill. Rinse and hull 1 pint of strawberries. Place in a blender with about ^ cup water and puree. Strain strawberry puree to remove seeds and chill. To serve, divide melon soup in 4 bowls. Spoon in melon balls. Using a spoon, swirl the strawberry puree, in a spiral, over the soup. Garnish with fresh mint. Serves 4
Big Spinach Salad
For the strawberry vinaigrette, combine / cup sliced hulled strawberries, 2 Tbsp Champagne vinegar, 1 Tbsp sugar, and a pinch of kosher salt in a blender and puree. In a large bowl, toss 4 cups of rinsed and dried spinach leaves with the strawberry vinaigrette. Healthy and delicious add-ins: grilled chicken, crumbled goat cheese, toasted slivered almonds, dried strawberries, cranberries, or diced apples.
