Spring means strawberries and not just for dessert. Here are some scrumptious strawberry recipes for spring meals.
Spinach and Arugula Salad with Strawberry Dressing
2 big handfuls of spinach
2 Big handfuls of arugula
1 avocado, sliced
1/2 cup sliced red onion
1/2 walnuts, chopped
Wash greens and spin dry, then add to a large serving bowl. Top with the avocado, onions, and walnuts.
1/2 cup rice wine vinegar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup chopped vidalia onion
1/2 teaspoon dijon mustard
1/2 cup fresh or frozen strawberries, (tops removed for fresh, thawed and drained for frozen)
1 tablespoon chopped chives
In food processor add all ingredients except oil. Blend, then slowly incorporate oil until combined. Add salt to taste. Dress salad right before serving.
Pan Seared Tuna with Strawberry Salsa and Coconut Rice
1 cup strawberries, tops removed, quartered
1/2 cup pineapple, cut to 1/2″ cubes
1/4 cup red onion, diced
1/4 basil, chopped
1/2 cup cherry tomatoes, diced
1/4 olive oil
Salt and pepper to taste
For Coconut Rice:
2 cups water
1 cup white rice
1, 15 oz can sweet coconut milk
1/2 cup shredded coconut
Bring 2 cups water to boil and add rice. Turn heat to low and let simmer with lid on until rice is done. Fluff with fork, then add 1/2 the can of coconut milk, and the shredded coconut. Stir to combine.
4-6 oz tuna steaks
Salt and pepper to taste
1 bunch cilantro
1 tablespoon olive oil
1 large lemon, divided in 2. With one half, cut into 4 slices.
Follow directions for rice and cook through. Pat the tuna steaks dry and season with salt, pepper, and one half of the lemon. While rice is cooking, heat a large frying pan with oil. While the pan is heating up, combine all ingredients for the salsa in a large bowl and toss to coat with oil. Set aside. When the pan is hot, add the tuna steaks and sear to desired doneness. About 1 minute per side for rare. Set aside the tuna steaks. When the rice is done, add half the can of coconut milk, and shredded coconut and combine. Add salt and pepper to taste. Serve in large bowls, with rice on the bottom, and top with the tuna steak. Spoon the salsa on top, then garnish with cilantro springs and lemon slice.
Dessert Cheese Platter with Balsamic-Strawberry Reduction
3 oz blue cheese wedge
3 oz sharp cheddar wedge
3 oz goat cheese wedge
1/4 almonds and walnuts
1/4 mixed berries
Sliced french baguette, toasted
For Balsamic-Strawberry Reduction:
1 cup balsamic glaze (Balsamic glaze can be found at most speciality food markets. If you want to make it at home, add 2 cups balsamic vinegar to a med-hot sauce pan and simmer until reduced to 1/2 cup.)
1 cup frozen strawberries, thawed or fresh with stems removed
Light brown sugar, to taste
In food processor, blend the balsamic glaze and strawberries until combined. Add sugar to taste. Set aside. Arrange the cheese assortment on a wooden cutting board with the fruit and nuts. Drizzle the cheeses with the reduction sauce, and serve with warm baguette slices.