Guess what time of year it is? Strawberry picking time. For today’s Try-It Thursday, we have some tips to maximize your strawberry experiences and a few yummy strawberry recipes to try.
From Healthy South Dakota (healthysd.gov) here are a few tips to maximize your strawberry experiences:
- Don’t wash your strawberries until just prior to consumption. Without an outer skin to protect the fruit, strawberries will spoil much faster if they’re washed and stored for more than a day before use. Make sure they’re thoroughly washed if purchased from the grocery store- high amounts of pesticides are required to commercially produce strawberries. Use a vinegar-based rinse to remove these chemicals.
- Phytonutrients found in strawberries can have an anti-inflammatory effect within the body. Strawberries also contain some of the highest levels of nitrates found in any fruit, and can greatly increase muscular oxygen intake if consumed prior to physical activity. Coincidentally, strawberries are also high in Vitamin C, which inhibits potentially harmful byproducts that can form after excess nitrate consumption!
- Strawberries are one of the most popular fruits to add to salads. The tart/sweet balance compliments meaty flavors like poultry and pecans, savory ones such as bleu cheese, and sharp ones found in vinaigrette dressings.
Berry Walnut Salad
- 3 tablespoons whole buttermilk
- 1 ounce goat cheese, softened
- 1 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 4 cups spring mix salad
- 1 cup quartered strawberries
- 1/2 cup fresh blueberries
- 2 tablespoons toasted chopped walnuts
Combine buttermilk, goat cheese, honey, salt, and pepper in a large bowl. Add spring mix, strawberries, blueberries, and walnuts; toss.
Recipe Source: http://www.cookinglight.com/recipes/berry-walnut-salad
Strawberry-Chicken Salad with Pecans
- 4 teaspoons extra-virgin olive oil, divided
- 1 tablespoon white balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon chopped fresh thyme
- 3/8 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon kosher salt, divided
- 2 cups halved strawberries, divided
- 2 (4-ounce) skinless, boneless chicken breast cutlets
- 1/4 teaspoon smoked paprika
- Cooking spray
- 4 cups fresh baby spinach
- 1/4 cup thinly sliced red onion
- 3 tablespoons chopped pecans, toasted
- 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.
Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.
Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.
Strawberry Cheesecake Pops
- 1 (5-ounce) can evaporated low-fat milk
- 1/4 cup sugar
- 3 ounces 1/3-less-fat cream cheese, softened
- 1/4 cup plain fat-free Greek yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons light-colored corn syrup
- 1 teaspoon lemon juice
- 10 ounce strawberries, hulled
- 1/4 cup graham cracker crumbs
Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.