I hope you picked up some of those amazing strawberries at the Farmer’s Market last weekend. If you somehow find it possible to not eat the entire pint in one sitting, you might want to try one of these awesome recipes.
This salad was shared by our committee member Marge, she said its one of her favorites and it looks devine!
STRAWBERRIES & FRESH MOZZARELLA WITH MINT PESTO DRIZZLE:
Recipe from June 2011 Issue of Family Circle
1 pound strawberries, sliced
2 tablespoons sugar
1 cup extra-virgin olive oil
1 cup mint leaves, loosely packed plus more for garnish
1/4 cup almonds, sliced
1/4 cup parmesan cheese
1 clove garlic
1 pound fresh mozzarella cheese, 1/2 inch slices
1 tablespoon balsamic vinegar
1. Combine strawberries and sugar in a large bowl. Cover & set aside
2. In a food processor, combine olive oil, mint leaves, almonds, parmesan & garlic
3. Layer mozzarella on a plate. Spoon strawberries, mint pesto and balsamic vinegar over top. Garnish with mint leaves.
This second recipe is great when you’re in the mood for some ice cream but you’d like something healthier. Just freeze those strawberries and a few bananas and you have a creamy delicious soft serve “ice cream.”
HEALTHY STRAWBERRY CHEESECAKE “ICE CREAM”
1 Frozen Banana
1/3 cup frozen strawberries
3 tablespoons greek yogurt
1/2 teaspoon vanilla extract
graham cracker pieces
Combine the banana, strawberries, yogurt and vanilla in a food processor until smooth & creamy. Top with graham cracker pieces and enjoy.
Find more recipes from Mai-Lis @ A Sunshiny Day
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