Sweet strawberry season

I never really tasted a strawberry until I spent a summer visiting my grandmother on her family's tiny island off the southeastern coast of Norway. Sure, I had eaten strawberries before. They usually came from a plastic container, picked out of season, underripe and shipped from some distant location. But after tasting the sweet real thing, I could hardly consider those strawberries anymore. Now, whenever berries are in season, I buy cartons of them (or pick them myself). I love to eat them fresh, but I also have a few great strawberry recipes that I go back to again and again.

Here are a few of my favorite savory and sweet strawberry recipes:

Green Salad with Strawberries & Goat Cheese (see recipe below): This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.

Strawberry-Orange Muffins (click for recipe): We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.

Strawberry Cream (click for recipe): This chilled strawberry dessert gets creaminess and a touch of tanginess from reduced-fat sour cream. Topped with some ruby-red diced strawberries, it makes a delightful ending to any meal.

Grilled Duck with Strawberry-Fig Sauce (click for recipe): Here we pair a luscious strawberry-fig sauce with grilled duck for a simple yet elegant main dish. Serve with rice pilaf and grilled vegetables.

Strawberry Sherbet (click for recipe): Buttermilk gives this sherbet tanginess and complements the fresh sweet strawberries. If you prefer a sweeter result, add a touch more sugar.


Green Salad with Strawberries & Goat Cheese
Active time: 20 minutes | Total: 20 minutes

1 tablespoon pure maple syrup or brown sugar
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
3 cups baby spinach
3 cups watercress, tough stems removed
2 1/2 cups sliced fresh strawberries (about 12 ounces)
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans (see Tip)
1/4 cup crumbled goat cheese

Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a large bowl. Add spinach, watercress, strawberries and chives; toss to coat. Divide the salad among 4 plates and top with pecans and goat cheese.

Makes 4 servings, about 1 1/2 cups each.

Per serving: 215 calories; 17 g fat (3 g sat, 9 g mono); 4 mg cholesterol; 15 g carbohydrate; 5 g protein; 4 g fiber; 209 mg sodium; 454 mg potassium. Nutrition bonus: Vitamin C (130% daily value), Vitamin A (60% dv), Folate (20% dv), Magnesium (15% dv).

Tip: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.



By Hilary Meyer

EatingWell assistant editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.



Related Links from EatingWell: