Strawberries
Strawberries are not here very long in the summer. If you've got some freshly picked strawberries,
try one of these recipes that bring out the best of their flavor.

Crunchy Strawberry Salad

• 1 package (3 ounces) ramen noodles
  
• 1/2 cup chopped walnuts
• 3 tbsp butter
• 2 tbsp sugar
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp soy sauce
• 4 cups of mixed greens
• 1/4 cup chopped scallions
• 1 cup fresh strawberries, sliced

Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a medium skillet, cook noodles and walnuts in butter over medium heat for 8-10 minutes or until golden; cool.

For dressing, in a small bowl, whisk the sugar, oil, vinegar and soy sauce. Just before serving combine the mixed greens, scallions, strawberries and noodle mixture in a medium bowl. Drizzle with dressing and toss gently.

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Spinach Salad with Strawberries and Walnuts

• 4 ounces fresh torn spinach
  
• 1 cup cleaned and sliced strawberries
• 1/4 cup walnut halves or pieces, lightly toasted, if desired
• 1 ounces feta, goat cheese or blue cheese, crumbled, optional

Dressing

• 1/8 cup Canola oil or other salad oil
  
• 1 tablespoons balsamic vinegar
• 2 teaspoons granulated sugar
• 1/8 teaspoon dried tarragon
• pinch each onion and garlic powder
• dash dry mustard

Toss the spinach with the sliced strawberries, walnuts, and cheese, if using. Cover and refrigerate until serving time.

Combine dressing ingredients in a small bowl; whisk until well blended.

When ready to serve, drizzle dressing over the salad and toss lightly.

Serves 2 - 3 people.

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Strawberry Caprese Salad

• 1 teaspoon balsamic vinegar
  
• 1 small garlic clove, minced
• 2 teaspoons light brown sugar
• dash salt
• 2 - 3 grinds of freshly ground pepper
• 2 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 4 oz fresh small mozzarella cheese balls or diced fresh mozzarella
• 1 pint halved fresh strawberries
• Garnish: thinly sliced fresh basil
• 4 cups Mizuna greens (optional)
  

Whisk together balsamic vinegar, minced garlic, brown sugar, salt, and freshly ground pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth. Add 1/3 cup chopped fresh basil and mozzarella; toss to coat. Cover and chill 2 hours. Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally.

Serve over fresh Mizuna greens or as an appetizer with toasted French bread baguette slices. Garnish with thinly sliced fresh basil.

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Strawberry Dessert

• 1 c. milk
• 1 c. sour cream
• 1 small pkg. instant vanilla pudding
  
• 1 8 oz. tub Cool Whip
• 1 angel food cake, torn into bite size pieces
• 1 qt. fresh strawberries, sliced​

Mix milk, sour cream, and vanilla pudding until thick. Fold in Cool Whip. 

Layer one half of cake pieces in bottom of large bowl. Spread one half of pudding mixture over cake. Top with one half of strawberries. Repeat layering once.

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Strawberry Pie

• 3 tbsp. Strawberry Jell-O
  
• 3 tbsp. corn starch
• 1 c. sugar
• 1 c. water

​Mix together and boil.

Pour over berries that have been placed in a baked pie shell. Chill.