Florida Strawberry Spinach Salad
Ingredients:
• 6 cups (32 ounces) strawberries
• 2 ounces balsamic vinegar
• 6 ounces fresh baby spinach
• 4 ounces goat cheese crumbles
• 1 cup walnuts or pecans (optional)
• 1 pint fresh blackberries (optional)
• ½ pint fresh blueberries (optional)
• 8 ounces Balsamic Vinaigrette Dressing
Bring strawberries to room temperature. Wash, drain and remove caps. Reserve eight whole strawberries. Slice remaining strawberries in half. Marinate sliced strawberries in vinegar five minutes. While marinating, divide spinach into eight equal portions (about 1 cup each) and place on individual salad plates. Drain strawberries well.
Divide sliced strawberries equally and arrange on each plate. Sprinkle goat cheese crumbles and nuts (if using) evenly over spinach and sliced strawberries. Cut reserved whole strawberries into thin slices. Fan a strawberry on top of each salad. If using, place blackberries and blueberries randomly on each plate. Drizzle with vinaigrette. Makes 8 side salads.
Note: Add sliced grilled chicken breasts (about 1 ½ pounds) for a main course.
Strawberry Rhubarb Pie
Ingredients
• 1 cup white sugar
• ½ cup all-purpose flour
• 1 pound rhubarb, cut into 1/4 inch slices
• 2 pints strawberries, hulled and quartered
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons butter
• 1 large egg yolk
• 2 tablespoons white sugar
Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3. Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
5. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Strawberry Banana Acai Bowls
Ingredients
• 1 cup of Florida Strawberries
• 1 frozen banana (freeze for at least 2 hours before blending)
• 1 pack acai puree
• ⅔ cup coconut water (you can add more if it is too thick!)
• 1 teaspoon honey
• Additional sliced Florida Strawberries and fresh banana for toppings
• Have fun with additional toppings!
Instructions
1. Break up the acai puree and add to blender
2. Add all additional ingredients and blend until smooth. You may add additional coconut water if it’s too thick!
3. You can serve immediately, or add to individual plastic bowls and freeze for future use
4. Top with additional Florida Strawberries and fresh bananas as well as your favorite toppings!
Strawberry Avocado Pinwheels
Ingredients
• 1 large spinach wrap
• 2 ounces goat cheese
• Juice from ¼ lemon
• ½ avocado, sliced
• ¼ cup red onion, sliced thin
• 8 medium Florida strawberries, sliced thin
• 1 cup fresh baby spinach leaves
• Salt and pepper, to taste
Instructions
1. First, make the lemon goat cheese. Whip the goat cheese together with the lemon juice. Add salt and pepper to taste.
2. Next, lay the spinach wrap on a clean surface. Layer the ingredients in strips along the surface of the wrap. Recommended: spread the lemon goat cheese on one end of the wrap, then below it layer the avocado, red onion, strawberries, and spinach.
3. Starting at the side with the spinach and ending with the side with the goat cheese, tightly roll up the wrap.
4. Use a sharp knife to cut the ends off the wrap (discard – or eat them as a snack sample!), then slice into 1-2 inch pinwheels. If desired, secure the end of the wraps with a toothpick.
5. Serve, and enjoy!
Strawberry
Mango Salsa
With Whole
Wheat Tortillas
Ingredients:
• For salsa:
• 1 cup chopped strawberries
• 1 cup chopped mango
• ½ cup diced red onions
• ½ – 1 tablespoon jalapenos (I used the kind from the jar)
• 2-3 tablespoon chopped cilantro
• 1 teaspoon sugar
• Juice of 1 lime
For Chips:
• Whole wheat tortillas
• 1 tablespoon melted butter
• ½ cup sugar
• 1 tablespoon cinnamon
Method:
1. In medium size bowl, mix together strawberries, mango, and onion.
2. Stir in 1 teaspoon of sugar and let sit for 5-10 minutes.
3. Mix ½ – 1 tablespoon of jalapenos (to taste).
4. Mix in lime juice and cilantro (to taste).
5. While the salsa is marinating in the sugar, you can get your first batch of cinnamon chips in the oven.
6. Preheat oven to 350° F and line baking sheet with parchment paper.
7. Using a knife or pizza cutter, cut each tortillas into 8 pieces.
8. Melt 1 tablespoon of butter.
9. Mix together sugar and cinnamon. This will make more than you need. I recommend putting the mixture in a shaker so that it is easier to put on your chips and so that you can save the leftover.
10. Brush each tortilla piece with butter and then top with cinnamon sugar mixture.
11. Bake for 10-12 minutes.
For more of Strawberry Sue’s signature recipes and more from other Florida chefs and home cooks, visit www.floridastrawberry.org/recipes.