4 sweet summer strawberry recipes

Few things delight the senses like sweet and juicy strawberries, especially around this time of...

Few things delight the senses like sweet and juicy strawberries, especially around this time of year, when local grocery stores, farmers' markets and supermarkets are just weighed down with the local bounty. (Foodland Ontario)

Rita DeMontis, Toronto Sun

, Last Updated: 12:56 AM ET

 

Few things delight the senses like sweet and juicy strawberries, especially around this time of year, when local grocery stores, farmers' markets and supermarkets are just weighing down with the local bounty. Strawberries are as versatile as they are delicious, and nothing beats a bowl of these juicy harbingers of summer served fresh, with a dollop of whip cream of ice cream. With that in mind, Foodland Ontario (Foodland.gov.on.ca) offers these four delightful recipes featuring this elegant berry.

Grilled Prosciutto Strawberry Bundles

Sweet, savoury, tangy and salty, these delicious bundles are grilled to perfection.

  • 8 slices prosciutto
  • 80g goat cheese or cream cheese
  • 16 small strawberries, hulled or 8 large strawberries, hulled and halved
  • Freshly ground black pepper

Slice each strip of prosciutto in half lengthwise; separate. Place 1/2 tsp (2 ml) goat cheese about 1-inch (2.5 cm) from end of strip; place 1 strawberry on top, then 1/2 tsp (2 ml) goat cheese beside strawberry. Firmly roll prosciutto around cheese and strawberry until securely enclosed. Repeat with remaining ingredients. Top with pepper to taste; cover and refrigerate for up to 8 hours.

Place bundles on greased grill over medium-high heat (400F/200C); cook until slightly grilled about 6 to 8 minutes, turning frequently to avoid burning. Arrange on serving platter; serve immediately. Makes: 16 pieces

Tip: These bundles are delicious as a salad topper. Serve on a bed of fresh Ontario arugula with a drizzle of balsamic dressing.

Strawberry Arugula Quinoa Salad

This beautiful, colourful salad features some of the first summer-fresh ingredients such as strawberries, peas and radishes.

Dressing:

  • 1/4 cup (60 ml) fresh lemon juice
  • 1/4 cup (60 ml) olive oil
  • 2 Tbsp. (30 ml) minced red onion
  • Salt and freshly ground black pepper

Salad:

  • 3 cups (750 ml) cooked quinoa, cooled
  • 1 cup (250 ml) julienned cucumbers
  • 1/2 cup (125 ml) shelled fresh peas
  • 1/3 cup (75 ml) julienned radishes
  • 1/3 cup (75 ml) finely chopped fresh basil
  • 1/4 cup (60 ml) finely chopped fresh parsley
  • 2 Tbsp. (30 ml) finely chopped fresh mint
  • 3 cups (750 ml) baby arugula
  • 2 cups (500 ml) strawberries, hulled and halved

Dressing: In 1 cup (250 ml) jar with lid, combine lemon juice, olive oil, onion, and salt and pepper to taste; shake well. (Dressing can be prepared 24 hours in advance.)

Salad: In large serving bowl, toss together quinoa, cucumbers, peas, radishes, basil, parsley and mint. Drizzle with dressing; toss again. Add arugula; toss until combined. Gently toss in strawberries. Serve immediately. Serves 4 to 6.

Tip: To cook quinoa: In wire strainer, thoroughly rinse 1 cup (250 ml) quinoa. In medium saucepan, combine rinsed quinoa and 1-3/4 cups (425 ml) cold water; cover and bring to boil over high heat. Reduce heat to medium-low; simmer, covered, for 10 to 12 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Fluff with fork. Cool before using in salad. Makes 3 cups (750 ml).

 

Strawberry Meringue Ice Cream Pots

With each bite, indulge in the burst of luscious ripe strawberries, crisp meringue and creamy ice cream. Enjoy this cool dessert on a hot summer evening with friends and family.

  • 2 cups (500 ml) quartered strawberries
  • 1/2 cup (125 ml) granulated sugar
  • 3 cups (750 ml) vanilla ice cream
  • 2 meringue nests, coarsely chopped (about 1-1/2 cups/375 ml)
  • 1/2 cup (125 ml) finely chopped dark chocolate
  • 4 large strawberries
  • 4 fresh mint leaves

Place large glass bowl or metal bowl in freezer.

In medium saucepan, over medium-high heat, combine quartered strawberries and sugar, cook stirring until sugar starts to dissolve and juice begins to release, about 3 minutes. Reduce heat to medium; simmer for 15 minutes or until strawberries can be crushed easily with back of spoon. Transfer to shallow heatproof dish; refrigerate for 30 minutes or until cool. (Sauce can be made 2 days in advance and refrigerated.)

Remove bowl from freezer; add ice cream. Working quickly, coarsely break up ice cream. Add meringue, chocolate and 1/2 cup (125 ml) of the strawberry sauce; lightly combine ingredients. Scoop one-quarter of ice cream mixture (about 1 cup/250 ml) into each bowl; top each with 1 Tbsp. (15 ml) remaining strawberry sauce. Garnish with whole strawberry and mint leaf. Serve immediately. Serves 4.

Tip: For a make-ahead idea use Mason jars, seal with the lid and store in freezer. Simply top with a little strawberry sauce and serve on a moment’s notice.

Strawberry S'mores Sundaes

Enjoy all of the fun flavours of S'mores without leaving your kitchen. Strawberries add a fresh and delicious twist to the campfire classic. As an alternative concept, set up the ingredients and let your guests self-assemble!

  • 12 graham wafers, crumbled (about 1-1/4 cups/300 ml)
  • 3/4 cup (175 ml) mini marshmallows
  • 1/4 cup (60 ml) chocolate sauce (approx)
  • 2 cups (500 ml) vanilla ice cream
  • 2 cups (500 ml) quartered strawberries
  • 4 whole strawberries
  • 12 mini marshmallows

In medium bowl, combine graham wafers, marshmallows and 1/4 cup (60 ml) chocolate sauce until fully coated. Working quickly with sundae bowls, layer 1/4 cup (60 ml) vanilla ice cream, 1/4 cup (50 ml) marshmallow mixture and 1/4 cup (50 ml) quartered Ontario strawberries. Repeat layers once. Top each sundae with a whole strawberry and 3 marshmallows. Drizzle with about 1 tsp. (5 ml) more chocolate sauce if desired. Serve immediately. Serves 4.


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