I could and do eat strawberries every day. Why not? They're absolutely delicious. They make a pretty addition to any table. Even better, this antioxidant-packed superfruit has been shown to help fight against the Big C, promote heart health, and have a positive impact on aging, brain function and overall well being (as if I wasn't already sold).
I like my strawberries straight; no special preparation required. But Bob is another story. I can't convince that man to eat these nutrient-rich treats unless I sneak them in or dress them up. Luckily, Strawberry Recipes for Every Day (Fast Pencil Inc, $16.99 print; $7.99 e-book) helps you do both.
This new, chef-inspired cookbook from the California Strawberry Commission is filled with creative ideas for serving this versatile fruit. Its 76 pages of strawberry-laced breakfasts, snacks, sweets, main dishes, salads and drinks include everything from weekend guest-pleasing Souffle Omelet with Balsamic Strawberries to simple, sweet-and-spicy Mexican Fruit Salad. Most of these easy-to-follow recipes feature nutrition information (119-calorie Strawberry Lasse, a popular blended drink from India, packs 8 grams of protein) and pretty photos of the completed dishes sure to speak to your inner Martha Stewart.
You'll also find suggestions for slipping strawberries into your repertoire (try using frozen ones as ice cubes) and tips for selecting, storing and freezing these mega-sources of Vitamin C (keep them refrigerated and dry until ready to use). True to their name, these family-friendly concepts will leave you wanting to serve strawberries every day, especially if you have these two handy kitchen tools from Williams-Sonoma:
These top dishwasher rack-safe kitchen aids and the inspired ideas in Strawberry Recipes for Everyday* are a must for strawberry lovers.
Here are two of the California Strawberry Commission's taste-tempting creations that you'll want to try:
Grilled Mahi-Mahi Tacos with Strawberry Salsa
Mango, pineapple, lime and other fresh ingredients mingle with strawberries in these full-flavor fish tacos.
Chipotle Sour Cream:
To make Strawberry Salsa, gently mix together all ingredients; season with salt, pepper and cayenne pepper. To make Avocado Sour Cream, blend all ingredients in food processor or with stick blender. To make Chipotle Sour Cream, blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife. Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with 1/4 cup cabbage, 1 piece mahi-mahi and 1/4 cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side.
NUTRITIONAL INFORMATION PER SERVING: 575 calories; 19 g fat; 102 mg cholesterol; 714 mg sodium; 71 g carbohydrate; 9 g fiber; 32 g protein
Makes 4 servings.
Strawberry Yogurt Cones
Perfect for hot summer days, this easy-to-make, healthy dessert appeals to the kid in everyone.
In bowl, gently mix together strawberries and yogurt, reserving 2-3 halves for garnish. Spoon into waffle cones, dividing mixture equally. If desired, garnish with sprinkles or granola and remaining strawberry slices. Serve with spoons. Makes 4 servings.
NUTRITIONAL INFORMATION PER SERVING (with plain yogurt): 127 calories; .6 g fat; 1 mg cholesterol; 69 mg sodium; 27 g carbohydrate; 1 g fiber; 4 g protein
* Proceeds from Strawberry Recipes for Everyday book sales benefit the California Strawberry Scholarship Program, a fund that has already awarded students of California strawberry harvest workers more than $1 million for college education.