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Add a protein to make this a main meal - chicken, pork tenderloin, flank steak, poached salmon, grilled shrimp.
INGREDIENTS
PREPARATION
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1 pint strawberries, washed, hulled and halved 1 cup granulated sugar, divided 1 large egg 1 cup half and half 1 teaspoon vanilla extract 3 cups heavy cream Cheesecloth, optional Additional strawberries for garnish, optional
 Serves: 8
1 cup water ½ cup sugar 3 -4 cups strawberries, halved or quartered, depending on their size Juice of ½ lemon Pinch of salt Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur
COFFEE GRANITA Serves: 4 Time: 15 minutes, plus 2 to 3 hours freezing 3 cups freshly brewed strong coffee 1/2 cup sugar, or to taste 1 tablespoon cocoa powder, optional
 Serves 4
Directions
 Ingredients
3 cups sliced strawberries 3 cups sliced rhubarb 1/2 cup sugar 1 tablespoon grated orange peel 1 cup yellow cake mix (dry) 1 cup old-fashioned oats 1/4 teaspoon ground cinnamon 1/2 cup cold butter, cut into cubes Whipped cream, if desired Steps 1 In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel. 2 In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture. 3 Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.  Serves 6
1 lb. ripe strawberries, stem and leaves removed then sliced vertically 1 sheet frozen puff pastry dough, defrosted as instructed 1 cup whole milk ricotta 2 heaping tablespoons brown sugar 1 cup strawberry jam Optional: fresh mint leaves Equipment: 14” retangular tart pan with removable bottom Pie weights (or marbles, or dried beans)
 -Adapted from Missy Robbins, Food & Wine Serves: 2
1 tablespoon unsalted butter ⅔ cup farro 1⅔ - ¾ cup boiling water ½ cup frozen mixed berries, defrosted 1 tablespoon honey ½ cup fat-free Greek yogurt ½ teaspoon ground cinnamon 2 tablespoons crushed or slightly chopped pistachios
Recipe by Anna Gill
Serves: 4 2 medium or 1 large shallot, minced 6 tablespoons butter 4 cups simmering vegetable broth (must be well heated before using) 1½ cup Arborio rice 2 cups dry white wine 2 ½ cups strawberries, plus a ½ cup for garnish, washed and hulled ½ cup half and half ½ cup Parmesan cheese, freshly grated Salt and pepper 1. Melt 3 tablespoons of the butter in a large wide sauté pan. 2. Add the shallots and cook, stirring occasionally, over low heat until soft, about 3 to 5 minutes. 3. Add one cup of the wine and cook until it has evaporates. Then add the second cup repeating the process. All together about 5 minutes. 4. Add ½ cup of the hot broth to the rice mixture. Stir frequently until the liquid has been absorbed. Repeat the process a ½ cup at a time approximately 15 to 20 minutes. 5. While the rice is cooking, mash 2 ½ cups of the berries. 6. About half way through the broth and cooking process, add the mashed berries. 7. Test the rice, when done it should be tender but still have a bit of firmness. 8. Add the half and half, stirring until well blended and thickening. 9. Season with salt and pepper. Garnish with last ½ cup of berries and sprinkle lightly with the Parmesan cheese. Recipe by Anna Gill
Makes 1 -9 inch pie Note: Both the crust and the assembled pie need sufficient chilling time For Crust: 2 cups vanilla wafer crumbs 2 tablespoons sugar 5 tablespoons melted butter For Filling: 6 cups strawberries, washed, hulled and halved if large 1 cup sugar ¼ cup cornstarch 1/8 teaspoon salt ½ cup water 2 tablespoons fresh lemon juice 2 tablespoons unsalted butter, cut into very small pieces Whipping cream Crust: 1. Combine all ingredients in a medium bowl, and mix well. 2. Firmly press the crumb mixture evenly into a 9-inch pie plate. 3. Refrigerate for 3 to 4 hours before filling Pie filling and assembly: 1. Puree 2 cups of the berries and set aside. 2. In a large saucepan whisk together the sugar, cornstarch and salt over low heat. 3. Add water and cook for 10 to 15 minutes, until thickened. 4. Add the pureed berries, lemon juice and butter and mix gently until butter bits are melted and the mixture is well blended. Set aside cool. 5. Place half the berries into the well chilled crust and spoon half the pureed mixture over it. Very gently shake the pie plate to distribute the ingredients. 6. Cover with the remaining berries and the remaining puree. 7. Refrigerate for four hours. 8. Serve with whipped cream.
Recipe by Anna Gill
Serves 4 24 – 28 large ripe strawberries, washed, drained and hulled 8-9 water-soaked wooden skewers ½ cup thick balsamic vinegar Shredded basil or mint for garnish 1. Prepare grill for medium heat. 2. Thread the wooden skewers with the berries. 3. Place the berry skewers on the grill and cook for about 3 minutes. 4. Turn the skewers over and repeat. 5. Place the skewers on a serving dish and drizzle the berries with balsamic vinegar. 6. Sprinkle with the basil or mint and serve.  Recipe by Anna Gill
Serves: 4 4 firm ripe bananas Spray cooking oil* 1 pint vanilla ice cream Hot Fudge Sauce 1 to 1½ cups whipped cream Chopped nuts** Sprinkles** 4 pitted cherries or hulled strawberries** *Pour a cup of Extra Light Olive Oil into a small spray bottle. Very effective for lightly coating food or pots and pans. **These garnishes are optional and may be mixed and matched as desired. 1. Prepare your grill at a medium heat and let it heat up for at least 10 minutes. 2. Slice unpeeled bananas in half lengthwise. Spray both sides lightly with oil. 3. Warm the Hot Fudge Sauce and keep it warm until the assembly. 4. Fill a cup with hot water and place your ice cream scoop in it. 5. Place the banana halves on the grill cut side down. Grill for 1 to 2 minutes. 6. Using tongs or a wide spatula and grill fork, carefully turn the banana halves over and grill for another minute or two. 7. Again using the same utensils, remove the banana halves from the grill to a plate cut side up. 8. Using two forks, gently prize the caramelized bananas to the serving plates, 2 to each plate. 9. Using the now slightly warmed ice cream scoop, place two scoops of ice cream on top of the bananas on each plate. 10 Drizzle the warmed Hot Fudge Sauce over the ice cream. 11. Sprinkle with nuts. 12. Top with a dollop of whipped cream. 13. Toss a few Sprinkles over the whole, top with a cherry or a strawberry and serve.  Recipe by Anna Gill
Serves: 8 1 cup water ½ cup sugar 3 -4 cups strawberries, halved or quartered, depending on their size Juice of ½ lemon Pinch of salt Optional – replace ½ cup water with ½ cup Framboise strawberry liqueur 1. Combine the sugar and water in a saucepan. Bring to a boil. Lower the heat and simmer for 2 to 3 minutes, until the sugar is fully dissolved. 2. Cool the syrup to room temperature. Set aside. 3. Place the strawberry pieces in a blender with a tablespoon of water. Blend until complete smooth. 4. Place a fine strainer over a medium to large bowl. Line the strainer with a cheesecloth. 5. Pour the puréed strawberries into the cheesecloth. Let drain for a few minutes. 6. Pick up the edges of the cheesecloth and begin to twist them around, forming a pouch of the fruit. Over the strainer, squeeze the pouch continually by twisting the ends of the cheesecloth to press the juices out and into the bowl. 7. Discard the remaining solids and put the juice back into the blender. 8. Add the water/sugar syrup to the blender along with the lemon juice and the salt. 9. Mix well. 10. Pour the mixture into a large flat pan or dish. The larger the dish the more shallow the mixture, the easier the scraping. 11. Place the pan or dish into the freezer for about 30 to 35 minutes. 12. Take a fork and scrape it across all of the partially frozen mixture. You can stir the resulting mixture slightly and gently and then re-spread it throughout the dish or pan. 13. Repeat the scraping every fifteen to twenty minutes for up to 4 or 5 hours. Basically until you are ready to serve. 14. Granita may be store in a sealed container for up to a week. To refresh its granularity, let it thaw slightly an hour or so before serving. Return the granita to the freezer and scrape it with a fork as before.  Recipe by Drew Stichter, Hidden Valley Eatery, Washington, CT
For the salad: Serves: 6 to 8 1 large bunch fresh arugula, about ½ lb. 2 medium roasted beets, diced 1 green apple, cored and diced 2 cups strawberries, hulled and halved/quartered 1 cup crumbled feta cheese Candied walnuts, optional For the Ginger Berry Dressing Serves: 6 to 8 1 cup mixed seasonal berries (raspberries, blackberries, strawberries, blueberries) 1 Tablespoon raspberry vinegar 1 cup good green olive oil 2 tablespoons minced shallots 1 tablespoon honey ½ tablespoon freshly grated ginger Freshly cracked pepper to taste For the salad: 1. Tear the arugula into bite sized pieces and place in a salad bowl. 2. Add in diced beets, apples and the strawberries. 3. Top with the candied walnuts. 4. Drizzle lightly with the ginger berry dressing, toss gently and serve. For the Ginger Berry Dressing 1. Puree the berries in a blender. 2. Add the vinegar, oil and honey and blend. 3. Add the remaining ingredients and mix well. |
