Summer Strawberry Recipes
Recently, we posted about the delicious strawberry season that is upon us in North Carolina. Magazines are overflowing with delicious recipes that make not only tasty treats, but beautiful ones as well. We reached out to some of our branches to find out how they like to eat their strawberries! And, we’ve found some recipes from magazines that just looked too tasty to not share. Try some out this weekend and let us know what you thought.
Simple Strawberry Shortcake
Fresh Strawberries, cut up and sugared
Your favorite pound cake
Just slice your cake, top with strawberries and whipped topping… ENJOY!
Vicki Waters, Branch Manager
Strawberry Yogurt Parfait
Plain or Vanilla Greek Yogurt
Granola (homemade or store bought)
Take one container of Greek yogurt and mix in strawberries and granola. Drizzle with honey to your desired sweetness. This recipe is great with any seasonal fruit.
Nikki Klapp, Marketing Director
Gluten-Free Lemony Fruit Dip
This so delicious as a dip for strawberries!
1/4 C sugar divided
1 large egg
2 1/2 TBS freshly squeezed lemon juice
1/4 C water
1 1/2 tsp cornstarch
1/2 tsp vanilla
1 1/2 C frozen whipped topping, thawed
Combine 2 tablespoons sugar, egg, and lemon juice in a small bowl; stir well with a whisk. Combine remaining 2 tablespoons sugar, water, and cornstarch in a small saucepan; bring to a boil. Cook 30 seconds or until thickened, stirring constantly. Remove from heat. Slowly pour beaten egg mixture into water mixture, stirring constantly. Cook over medium heat 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Cool completely. Fold in whipped topping. Use to dip your strawberries and other fruits or cakes!
Shanta Johnson, CSA
Found recipe on Health.com
Refreshing Strawberry Salad
Package of mixed greens (baby leaf or spring mix)
Glazed pecans or walnuts
Raspberry Vinaigrette or Blush Wine Vinaigrette
Place salad in bowl and top with cut strawberries (no sugar). Then sprinkle salad with glazed nuts and dried cranberries. Top with dressing for a refreshing, healthy salad. It is sweet, so go easy on the nuts and cranberries!
1/2 cup red pepper jelly
1/3 cup chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon lime zest
1/4 cup fresh lime juice
1/4 teaspoon dried crushed red pepper
2 cups chopped fresh strawberries
1/3 cup sweetened dried cranberries
1 small avocado, diced
Whisk together red pepper jelly, chives, cilantro, lime zest, fresh lime juice, and dried crushed red pepper in a medium bowl. Stir in strawberries and sweetened dried cranberries; cover and chill 1 hour. Stir in diced avocado just before serving. Serve with grilled or pan-fried meats, poultry, or seafood.
Southern Living, April 2012
1 qt. fresh hulled strawberries
3 to 4 Tbsp. sugar
1 teaspoon vanilla extract
Pinch of salt
3 to 4 cups cold milk
1/4 cup strawberry liqueur (such as De Kuyper Wild Strawberry — optional)
Process strawberries and sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Press mixture through a wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice; discard pulp. Stir in vanilla and salt. Stir strawberry mixture into cold milk. Chill 1 hour before serving. Refrigerate up to 3 days. Stir in strawberry liqueur just before serving.
Southern Living, April 2014