We are on the last august stretch and strawberry season is almost coming to an end. The summer heat is still cloying, and we are all still dealing with sticky humidity in some parts of the country. It seems rather incongruous, fall preparations will get underway soon, and the holidays will be descending upon us with a vengeance. Where has the year gone?
So, take advantage of the last, sweet red morsels at the farmer’s market stands. If you haven’t thought of incorporating strawberries in regular salads, alongside proteins and adding a sprinkling of nuts, it’s a revolutionary avenue to showcase them. The strawberry will never be singing back up because of their sweetness, vibrant color and their much-anticipated flavor explosion!
These sensational late summer dishes will win over the most finicky and toughest customers. Since they are a breeze to prepare, you don’t have to toil in the kitchen, providing more time at the lake or the seaside, before you have to store away your summer toys away.
STRAWBERRY SUMMER SALAD
Perfect on its own for a light and refreshing lunch, included in a breakfast brunch or topped with grilled shrimp, salmon, chicken, grilled steak or scallops, this is a light supper of champions. A total show stopper, showcasing what summer is all about. Select the freshest of ingredients and ensure the strawberries aren’t bruised, to achieve maximum impact for presentation.
½ bag of spring mix or baby lettuces
½ bag of baby spinach or arugula
10-15 strawberries – shucked and cut into quarters
1 avocado – pit removed and cubed
Crumbles of parmesan or feta
1 shallot – thinly sliced
2 TBSP EVOO
1 TSP of Dijon mustard – preferably Grey Poupon
1 TBSP honey
Juice of 1 lime
Zest of 1 lime
½ TSP of black toasted sesame seeds
¼ TSP of sweet paprika
Walnuts, pumpkins seeds or pistachios
Shredded basil
In a bowl, emulsify the honey, lime juice and zest, EVOO, mustard and the paprika. Place the ingredients for the salad in a large bowl, toss with the dressing and sprinkle any nuts on top.
BERRY SALAD SPECTACULAR
1 bag of spring lettuce mix
½ bag of baby spinach
½ cup of blackberries – washed
½ cup of chopped strawberries – washed
½ cup of raspberries – washed
½ cup of walnuts – chopped
1 cup of green grapes
½ cup of any chopped herb of choice – mint, cilantro or basil
1 small shallot – finely chopped
½ cup of feta cheese
2 chicken breasts – skin off and pounded to the same size
3 slices of crispy Applewood bacon or prosciutto – chopped
DRESSING
1 TSP of white miso
1 TSP raspberry jam
1 TSP aged balsamic vinegar
½ TSP Dijon mustard
½ TSP Worcestershire sauce
½ cup of EVOO
½ TSP of kosher salt
Fresh cracked pepper
Emulsify all ingredients together.
After pounding the chicken breasts to the same thickness, rub them with olive oil, sprinkle them with salt, fresh cracked pepper and some sweet paprika for color. Place them on a cookie sheet lined with foil and bake/roast them at 375F for about 30 minutes. Rest them for about 5 minutes before slicing them into strips or cubes.
Place the baby greens in a bowl add the berries and all the other ingredients. Pour dressing over the greens, toss to coat and add the sliced chicken on top before serving with the bacon, nuts and sprinkling of cheese.
STRAWBERRY CREPES
Crepes and strawberries are a marriage made in heaven. Even St. Pete has enjoyed them a time or two waiting outside the Pearly Gates. These crepes are surprisingly simple to prepare, not only for a sweet or a savory treat. For maximum results, ensure you macerate the strawberries with a bit of brown sugar and a drizzle of lemon to bring out their sweetness. The trick to this batter is to mix it in a food processor to achieve a velvety consistency and leave it to rest in the fridge for at least 1 hour, so the bubbles subside. You’ll achieve a supple crepe that won’t tear when cooking. These will win you major kudos with your sweetheart when you make them for breakfast!
¾ cups of milk
½ cup of water
2 large eggs
2 cups of AP
2 TBSP fresh chopped mint
1 cup of softened mascarpone cheese – room temperature
1 TBSP confectioners’ sugar
1 semi-sweet chocolate bar
Mix the ingredients and refrigerate for at least 1 hour or longer before making the crepes. Whisk the mascarpone with the sugar and set aside.
Chop the strawberries and place them in a bowl, mixing them with 1 TBSP of brown sugar, a drizzle of lemon juice and fresh chopped mint.
Place the chocolate bar on a double boiler to melt over some water.
On a flat griddle, melt some butter and fill half of a soup ladle with the batter, pour it and spread it with the bottom of the ladle in a circle. Cook for 30 seconds and flip with a thin spatula to cook on the other side for about 10 seconds. Scoop them out, lay them on a serving plate and spread some of the mascarpone mixture on the crepe, fill with some strawberries and roll them to a cone shape crepe. Place the rolled crepes on a plate and top with more of the strawberries, drizzle some of the melted chocolate on top. Sprinkle with some powdered sugar and serve immediately. Pretty spectacular!
CUCUMBER AND STRAWBERRY SALAD
A mandolin or a spiralizer works best to achieve the thinnest possible cucumber slices. Ensure you use an English hothouse cuke, as the seeds are very slight and don’t need to be removed.
1 English hothouse cucumber – unpeeled and sliced with a mandolin or spiralizer
1 LB of fresh strawberries – shucked and sliced into rounds
¼ cup of fresh mint
¼ cup of Green Feta
2 TBSP fresh lime juice
Zest of half lime
1 TSP of honey
3 TBSP EVOO
½ TSP kosher salt
Fresh cracked pepper – preferably white
Chopped walnuts – optional
In a serving bowl incorporate the strawberries and the cucumber. On another small working bowl, add the lime juice, zest, honey, salt and pepper. Mix well to incorporate and slowly whisk in the EVOO to emulsify all the ingredients adding the chopped mint.
Mix the dressing with the strawberries and the cukes, being careful not to break the up the strawberries. Allow for it to sit for about 30-40 minutes and sprinkle with the feta before serving.
