SHAKE Up Your Strawberries!

Aromatic Strawberries lined up in the Market

I’ve been home from Europe for a week now, ahhhhhhh…. Loved going from the ALPS to Alsace. Love traveling and sharing my love for wine, food and culture with others – but its great to be home, too!

One of my favorite parts of traveling, (other than the delicious wine, yummy food, interesting people AND fabulous locations), is going to farmer’s markets. This trip was a circle tour of the Lake Constance area of Germany, Liechtenstein, Switzerland, Alsace and the Black Forest. If you’ve followed me on Facebook you’ve seen some of my pictures – it was a breathtaking beautiful and delicious week.

On a early morning walk I spied strawberries waiting outside a cafe.

The markets I visited in Europe were SO gorgeous – bursting with foods so full of flavor, color and variety that a visit was truly an epicurean experience. Strawberries were one of the spring fruits that filled the markets. Not just any old grocery store berry – but strawberries so packed with aroma that my nose led me to the stands that featured them.

The recipes below are inspired by the berries and other veggies filling the European markets.  I was so thrilled to return and find that strawberries are in season here in Georgia, too! But instead of the same old shortcake, shake up your strawberries by using them in these quick, interesting and healthy recipes.

You can see these recipes on my Strawberry Segment on Atlanta and Company, Tuesday morning in the noon hour!

Strawberry and Asparagus Salad

2 Cups Strawberries, Stemmed
1⁄4 Cup Fresh Lemon Juice
1 TB Dijon Mustard
1⁄2 Cup Extra Virgin Olive Oil 

Black Pepper and Sea Salt to Taste

3 Cups Quinoa, Prepared

12 Asparagus Spears, Roasted and Chopped
2 Ripe Avocados, Chopped
1⁄4 Cup Chopped Basil, Chiffonade

4 Cups Baby Arugula
1⁄2 Cup Chopped Toasted Almonds

Step One To make the dressing, roast the strawberries on a aluminum foil lined sheet tray, sprayed with nonstick spray - 10 minutes in a 400F oven. Remove from the oven and let cool briefly. Coarsely Chop.

Step Two Whisk the juice, mustard & oil together. Add the strawberries. Season with salt & pepper.

Step Three To make the salad, gently combine the quinoa, asparagus, avocados and basil together.

Step Four Spoon the quinoa over a bed of arugula, and drizzle with dressing as desired. Top with almonds and basil.

Strawberry Balsamic Salsa Topping Seven Minute Salmon

2 Cups Strawberries chopped

Zest of 1 Large Orange

3 TB Orange Juice

1⁄2 Cup Chopped Parsley
1 TB Balsamic Vinegar
2 TB Olive Oil

Black Pepper and Sea Salt to Taste 

2 TB Minced Red Onions

To make the salsa, whisk together the strawberries, orange juice, parsley, vinegar and olive oil. Taste for salt and pepper.

Seven Minute Salmon

2 Salmon Steaks, skin removed (4 to 6 oz)

1 Tsp Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

Drizzle the salmon and season with salt and pepper. Slide into a preheated 400F oven fro seven minutes. Check to see if the fish is done – if not – slide it back into the oven and check it after 2 more minutes.