Strawberry Season

The season for all things red and scrumptious is upon us. Strawberries are absolutely delicious, any way you eat them! Plain. Dipped in chocolate. On your morning granola. On your lunchtime salad. Over biscuits for dinner.

Here are three quick and easy recipes that use these lip smacking fruits. Feast away!

Recipe # 1 = Patriotic Party Dessert

Here’s a simple & healthy red, white and blue dessert.strawberry1

In clear glasses or goblets, layer the following: blueberries in bottom, vanilla ice cream next, and strawberry pieces on top. Easy. Pretty. Wholesome. (And using those tasty strawberries!)

Recipe #2 = Strawberry-Rhubarb Gelatin

This is a recipe using fresh strawberries and some of that sour rhubarb your neighbor delivered yesterday. (You just can’t eat rhubarb alone, you know.)

For this delightful red jello, you’ll need: 1 c. chopped (fresh or frozen) rhubarb, ¾ c. water, 3 oz strawberry jello, 1/3 c. sugar, ¼ c. strawberry pieces (or strawberry jam), 1 c. pineapple juice, 1 apple diced, and ½ c. walnuts, chopped

Bring rhubarb and water to a boil. Cover and simmer for 8-10 minutes. Remove from heat.strawberry2

Add gelatin, sugar and strawberries. Stir.

Add pineapple juice. Chill until partially set.

Stir in apple and nuts. Pour in a coated 1 quart bowl.

Unmold onto a plate. It’s great!

Recipe #3 = Strawberry Salad Dressing

Lettuce salads are often a smashing success at summer-time cook outs. They’re easy to throw together (especially this time of year with all the fresh veggies readily available), full of beautiful color, and good for the waistline. Protein options include (but are not limited to) pecans, diced chicken, or black beans. Variety is the key!

The winning ingredient for that party salad this summer should be this dressing!strawberry3

Put the following 4 ingredients in the blender. ½ c. sugar, ½ c. oil, ¼ c. white vinegar, 2-3 strawberries

Drizzle over the salad. Toss. Store leftover dressing in the refrigerator.


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