Tag Archives: strawberries


Strawberries and Cream Tart

Strawberries and Cream Tart

I found this recipe for a summery tart which I made with freshly picked strawberries. The crust fell apart since my graham cracker to butter ratio was a little off, but it was still really good.




The only Swedish I learned while in Sweden was tack (thank you) and hungrig (hungry). Well, since yesterday was Sweden’s National Day and I was feeling a little hungrig, I decided to make an almond cake with strawberries and whipped cream. It turned out well, but I won’t post the recipe since it had some glaring errors (no mention of what to do with the dry ingredients!).

I should note that Sweden’s National Day is a relatively new holiday, celebrated first in 2005. It’s not popular with everyone there, partly because many Swedes consider Midsummer to be their national day. Even though I am not Swedish, I can’t pass up an opportunity to pull out the herring and aquavit and bake a delicious cake.

Strawberry and Balsamic Grilled Chicken Salad

Katie:  On the hottest and most humid days, the thought of standing in front of a hot stove isn’t always very appealing.  Salads are a good alternative, especially with the perfect combination of sweet and savory flavors. So when I spotted this recipe for Strawberry and Balsamic Grilled Chicken Salad on Closet Cooking, I quickly remembered the huge box of strawberries sitting in the refrigerator.  I knew it would be the perfect light meal for a sticky day.  I followed the recipe as written.  First, I mixed together the homemade Balsamic Vinaigrette and marinated the chicken for awhile, before grilling it on the Panini grill.  I also made the homemade Strawberry Vinaigrette Dressing with roasted strawberries.  The remaining ingredients included a mixture of greens, chopped pecans, bacon, (peppers), and goat cheese.  It was pretty simple to prepare, and I really enjoyed the flavors!

Homemade Strawberry Salad Dressing

Katie:  After realizing how many artificial ingredients and how much sugar (8 grams per serving!) were in the low-fat salad dressing I’d been using, I decided to make my own dressing.  I used this recipe from Cooking Light, which was super quick to make.  I ended up with a delicious and healthier dressing that tastes great, especially with spinach.  Since it was so easy to make, I think I’ll definitely experiment with other homemade dressing in the future!

Strawberry Salad Dressing  (from Cooking Light)

  • 2 cups whole strawberries
  • 1/3 cup champagne vinegar or white wine vinegar
  • 2 tablespoons orange juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Blend everything in a blender or food processor.  It’s that simple!

Strawberry Cardamom Crumb Cake

Matthew:  I was recently looking around in Penzeys Spices at all the interesting spices and seasonings and I decided, on a whim, to buy some cardamom.  I had never baked or cooked with it before, but I remembered seeing recipes that called for it.  Luckily, I was able to find some really ripe strawberries at the Middleton Farmer’s Market too so that I could make this strawberry cardamom crumb cake.  I purchased cardamom seeds already taken out of the pod, but I still needed to grind them for the recipe with my mortar and pestle.  The cake itself was really easy to make and turned out really well.   The aromatic quality of the cardamom paired nicely with the fresh, sweet flavor of the strawberries.  I’ll definitely be looking for more recipes that I can use cardamom in.

Strawberry, Pistachio, Goat Cheese and Shaved Asparagus Flatbread

Katie:  The farmers market in Paderborn seems to have a different “it” item each week.  While the stands were filled with white asparagus last week, strawberries seemed to outnumber them this week.  They smelled so sweet, that I just couldn’t resist buying some, even though I already had some at home.

I decided to try a savory dish using strawberries.  This recipe for Strawberry, Pistachio, and Goat Cheese Pizza from Cooking Light caught my eye.  I used my favorite pizza dough recipe.  Instead of watercress, I decided to go with another spring item, green asparagus.  I tried shredding it, like Matt did with his pizza.  After rolling out the dough, I brushed it with a little olive oil and added the shredded asparagus, which I had mixed with olive oil, sea salt, and ground black pepper.  I then baked the flatbreads for about 15 minutes at 475 degrees, removed them from the oven, and then added the remaining ingredients.  I tried putting a couple of the flatbreads back in the oven for a couple of minutes and served the other ones without baking the other ingredients.  Both variations worked well.

These were really good!  The combination of strawberries, goat cheese, and pistachios worked really well together, and the asparagus added an interesting twist.  I added asparagus sparingly, but next time I would probably add a little more.  I toasted the pistachios in a frying pan before chopping them, which enhanced their flavor.  This was a good spring meal!

Strawberries in Winter??? YES!

JillPickle: I was asked to bring a salad to a Christmas party.  I’d attended a baby shower a while ago where they had served a delicious Strawberry-Spinach salad.  I looked for a similar recipe on the internet and found one by Paula Deen.  If Paula Deen made it, it has to taste good, right?  It was very easy to make and oddly, the spinach and strawberries were the perfect combination along with the poppyseed dressing.  Adaptations I made were: substituting the cucumber for the hearts of palm.  (I really don’t know what hearts of palm taste like.)  I also nixed the paprika.  We only had smoky paprika and I thought it would overpower the delicate fruity flavors.  I added slivered almonds and some freshly shredded parmesan cheese that I had.  Our photo shows our a variation with yellow tomato and chopped pecans.  Anything goes!