Scrumptious Strawberries

The strawberry season is too short, but oh, so sweet!

Quick Tip: Strawberries are fragile. Immediately remove them from the cardboard or plastic containers and lay flat on a paper towel. If you can't prepare them immediately, store them in a single, flat layer, in a covered container in the fridge.

Strawberries are great sliced eaten out of hand, dipped in chocolate or powdered sugar, topped with whipped cream or vanilla ice cream, in smoothies, milk shakes or pies, sliced into cereals or green salads, as a side to an omelet or French toast, or frozen for later use.

Frozen Strawberries

Wash and hull (remove green leaves) from berries. Spread in single layer on cookie sheet. Freeze for one hour. Seal in freezer bags. Eat frozen or defrosted. Blend frozen into smoothies or milk shakes.

OR

Wash, hull and quarter or slice berries. Pack into quart freezers bags. Add 1/4 to 1/2 cup sugar, if desired. Freeze. Defrost and add to hot cereal or as topping for ice cream.


Green Salad with Strawberries

Mixed greens, torn into bite-size pieces (Bibb, red leaf, Romaine)
Strawberries
Feta or Bleu cheese
Almonds, walnuts or pine nuts
Balsamic vinaigrette

Place greens in a large salad bowl. Top with sliced berries, crumbled feta or Bleu cheese. Sprinkle nuts on top. Toss gently with balsamic vinaigrette. Serve immediately.