Foodie Friday | National Strawberry Month

Happy National Strawberry Month!

May is ALMOST over and I just realized that it’s National Strawberry Month! Without even knowing that, we’ve been consuming strawberries at a probably alarming rate…all month. We actually went strawberry pickin’ at a local farm at the beginning of May.

 

That day we picked 2lbs. of strawberries for $4…and they were divine! Red all the way through, none of that  crispy white center crap you get in the grocery stores. Speaking of grocery stores, we did get strawberries from Harris Teeter last week (buy 1, get 1 free!) and they were actually REALLY good…red and juicy…who knew?!

So for today’s Foodie Friday, I wanted to feature some fun strawberry recipes and leave you with one that I am going to try this weekend (perfect for the wilting on-the-way-out berries):

FRUIT PIZZA

This was actually a go-to recipe for me in high school! Anytime our classes would have parties, I would bring this delicious dessert pizza. Don’t let the name gross you out, it really is yummy:

This recipe is SIMPLE!! Sugar Cookie dough, rolled out and cooked according to the package (10-12min). Mix together 1 8oz. package of cream cheese and 8oz. of whipped cream (I try to make homemade whipped cream instead of the cool whip stuff). Let cookie cool and then spread topping evenly on top. Arrange fruit of choice…kiwis, strawberries and blueberries are my favorite and VOILA!

Strawberry Avocado Salsa
from Cooking Light

Photo: Randy Mayor; Styling: Cindy Barr

 

Strawberry, Pistachio & Goat Cheese Pizza
from Cooking Light {this is another one I am trying THIS week!}

 

Photo: Randy Mayor; Styling: Cindy Barr

and lastly, for those wilted berries in your refrigerator…this recipe comes from Heidi Swanson of 101 Cookbooks. Remember back when I gave away a copy of her beautiful Super Natural Living Every Day cookbook? Well today’s super special recipe feature comes from that book. I can’t tell you the number of hours I’ve already spent oogling the food photography and delicious in that book…and I think it might be my summer challenge book (still deciding). So enjoy:

Roasted Strawberries

Photo credit: Heidi Swanson © 2011 via design*Sponge

Ingredients
8 ounces / 225 g small to medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
1 tablespoon port wine
A few drops balsamic vinegar

Directions
Preheat the oven to 350F / 180C with a rack in the middle of the oven.

It is important to use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.

Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.

Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.

While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.

makes about 1/2 cup / 5 oz / 140 g

Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. via design*sponge.

 

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