Ode to a Strawberry


I love strawberry season.  I’ll buy 2 lbs of strawberries and eat them all myself in just a few days.  And there are endless recipes to be found using fresh strawberries.  Below I’ve listed the few I’ve made in the last month or so.  Click on the title to link to the recipe.

Roasted Strawberry Buttermilk Cake

roasted strawberry buttermilk cake

I made this for sweet Kari’s birthday cake.  Super Yum.  I would double the strawberries being roasted, just to be sure you have enough for the cake and extra for topping.  The roasted strawberries would be great too as a topping for yogurt in the mornings.

Strawberry Almond Bread

strawberry almond bread

I’ve made three loaves of this bread in the last month or so.  It’s great for toasting or sandwiches, and husband loves it.  I’ve used plain greek yogurt instead of sour cream each time.

Fresh Strawberry Mint Lemonade

strawberry-mint lemonade

I’m a sucker for anything with peppermint in it.  I did strain out a bunch of the pulp from the berries, but it’s still thick and wonderful.  I cut in a little Trader Joes Sparkling Lemon water to thin it out.

Strawberry Crumb Bars

strawberry crumb Collage

We had some friends over for dinner and I made this as our dessert.  So buttery.  So crumbly.  So good.  Make this now and invite some friends over for dessert.


THE Salad

The first summer we lived in TN, we invited a couple of students over for dinner to get to know them better.  I put this salad together, and it was dubbed “THE Salad”.

According to R, THE Salad tasted like summer.  Every time R comes home from college, we intend to have dinner and make THE Salad again, but it has yet to happen.  I will forever remember our evening spent talking and laughing around the table while enjoying THE Salad.

the salad 1

THE Salad

Greens & Veggies:
Enough for 4 servings
2 c chopped Romaine lettuce
2 c chopped fresh spinach
1/2 cucumber, diced
2 to 3 celery stalks, diced
1/2 c match-stick carrots
I add tomatoes seperately, husband doesn’t like ’em.

The stuff that makes it THE Salad:
shake & bake chicken  – 3 chicken breasts were enough for 4 servings
fresh sliced strawberries
fresh cubed buffalo mozzarella
pecan halves – toasted or candied
homemade croutons
Poppyseed dressing

the salad 2

For the croutons:  I had some cubed focaccia bread in the freezer to make breadcrumbs or croutons out of.  I tossed them in a couple splashes of olive oil and toasted them in a 400 degree oven for 10 min.