Roasted Berry and Brie Salad

Roasted Berry and Brie Salad

1 pound of strawberries, halved lengthwise

1/2 cup blueberries

4 tablespoons olive oil, divided

3 teaspoons sugar, divided

3/4 teaspoon sea salt, divided

Ground pepper, to taste

3 tablespoons balsamic vinegar

1/8 cup orange juice

1/2 cup sliced almonds, toasted

4-5 cups fresh baby spinach

1 cup cooked quinoa

Brie, cut into bite-size pieces

  1. Pre-heat the oven to 400 degrees.

  2. Spread the strawberries and blueberries out evenly on a rimmed baking sheet.

 3. Drizzle the berries with 1 tablespoon of the olive oil, 1 teaspoon of the sugar, 1/4 teaspoon sea salt, and ground pepper.

4. Gently toss the berries to coat completely and bake until softened and fragrant, about 10 minutes.  Set aside to cool.

5. In a medium bowl, whisk together the red wine vinegar, orange juice, 2 teaspoons of sugar, 1/2 teaspoon salt, and ground pepper (to taste) until the sugar dissolves.

6. Slowly pour in the 3 remaining tablespoons of olive oil, whisking constantly, until emulsified.

7. To assemble the salads, place a handful or two of the baby spinach onto serving dishes, top with toasted almonds, roasted berries, quinoa, brie, and lightly drizzle with the vinaigrette.

Strawberry and Mizuna Salad

Strawberry and Mizuna Salad

6 cups of mizuna lettuce
1 cup of sliced strawberries
4 spears of asparagus, roasted and cut into 1-inch pieces
1/2 inch ginger, minced
1/2 cup of sesame oil
1/4 cup of rice vinegar
1 teaspoon of red pepper flakes
1/2 cup walnuts, toasted

1. Lightly toss the mizuna, strawberries, and asparagus together.
2. Whisk ginger, sesame oil, rice vinegar, and red pepper flakes together.
3. Drizzle vinaigrette to taste on salad.
4. Garnish with walnuts.

Summer Plum and Berry Fruit Salad

Summer Plum and Berry Fruit Salad

2 red plums, pitted and sliced

1 cup blackberries

1 cup blueberries

1 cup of strawberries, quartered

1 tablespoon sugar

1 tablespoon fresh orange juice

½ teaspoon cinnamon

2 tablespoons unsalted shelled pistachios, chopped

3 mint leaves, coarsely torn

1. Toss plums, blackberries, blueberries, and strawberries with sugar, orange juice, and cinnamon; let stand 15 minutes.

2.  Serve sprinkled with pistachios and mint.

Strawberry Walnut Salad

Strawberry Walnut Salad 

1 pint fresh strawberries

1/2 cup balsamic vinegar

kosher salt, to taste

ground black pepper, to taste 

1 1/2 cup olive oil
6 oz baby spinach
1/4 cup roasted walnut halves, crushed
2 tablespoons crumbled goat cheese
4 strawberries, sliced

1.  Puree first four ingredients together.

2. When the puree is smooth slowly incorporate the oil.

3. Toss the rest of the ingredients together. 

4. Drizzle dressing to the desired amount on salad.

Strawberry and Avocado Spinach Salad

Strawberry and Avocado Spinach Salad

1 clove garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
2 tablespoon olive oil
5 ounces baby spinach
6 strawberries, sliced
1 avocado, sliced
1/2 cup of feta, crumbled
1/2 pecans, toasted and chopped

1. Mix the garlic, honey, mustard, vinegar, and oil.
2. Assemble the salad and toss with the dressing.

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

Avocado Strawberry Spinach Salad with Poppy Seed Dressing

3

6 cups fresh baby spinach

1 pint strawberries, hulled and sliced

1 avocado, diced (or you can double this to 2 avocados!)

4 ounces crumbled goat cheese

1/4 cup sliced almonds, toasted

half a small red onion, thinly sliced

1/2 cup olive oil

3 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon poppy seeds

pinch of ground dry mustard 

salt and pepper

1. Whisk last 6 ingredients together until combined.

2. Toss first six ingredients together with your desired amount of dressing until combined. 

3. Serve immediately.

Tangy Strawberry Mango Fool

Tangy Strawberry Mango Fool

Serves 4

1

1 ½ pounds of fresh strawberries, washed, hulled, and chopped

6 tablespoons sugar, divided, plus more to taste

2 teaspoons fresh juice from 1 lemon

1 cup chilled heavy cream

¼ cup Greek-style yogurt

¼ teaspoon pure vanilla extract

1 mango, chopped

1. Place half of the strawberries and 3 tablespoons sugar in small saucepan.

2. Cook over medium-low heat, stirring, until berries have softened and slightly thickened, about 5 minutes.

3. Remove from heat, stir in lemon juice; add sugar to taste.

4. Chill completely before using, about 1 hour.

5. Meanwhile, stir together remaining strawberries and 3 tablespoons sugar in a medium bowl.

6. Chill, stirring occasionally, until berries have released some of their juice, about 30 minutes.

7. Whip cream to soft peaks.

8. Gently fold in yogurt and vanilla until combined.

9. Reserve ¼ cup whipped cream for garnish.

10. Fold chilled strawberry compote into whipped cream.

11. Add mango to macerated strawberries.

12. Spoon strawberry cream into glasses alternating with macerated strawberries.

13. Top each with 1 tablespoon of the reserved whipped cream.

14. Serve chilled.

Fruit Spring Rolls

Fruit Spring Rolls

8 strawberries, thinly sliced

1 kiwis, thinly sliced

1 banana, thinly sliced

1 mango, cut into matchsticks

1 apple, cut into matchsticks

¼ lemon

1 cup baby spinach

6 rice paper wraps

6 sprigs of mint

2 tablespoons unsalted butter

¼ cup packed brown sugar

¼ cup heavy cream

1 teaspoon pure vanilla extract

Pinch of sea salt

¼ cup heavy cream

¼ cup semisweet chocolate chips

1. Drizzle some lemon juice over the apples to prevent from browning.

2. In a large pot, add warm water and soak the rice paper wraps for about 20-30 seconds, turning it as you’re turning the steering wheel.

3. The wrap should be pliable, but still slightly firm, as it will soften while you put the filling.

4. Put the rice paper wrap smooth side down and arrange the fruits on one-half of the wrap and place a sprig of mint.

5. Fold in the nearest end over the filling, fold in 2 sides of the wrap, and then tightly, but carefully roll it.

6. To prepare the caramel sauce for dipping, place the butter and sugar in a saucepan over medium heat.

7. Melt the butter and stir until the sugar is dissolved.

8. Add heavy cream and cook for about 5 minutes, whisking frequently.

9. Add vanilla extract and salt.

10. To make the chocolate sauce for dipping, heat the heavy cream in the microwave for 30 seconds or so.

11. Pour it over chocolate chips and let it stand for a minute.

12. Stir until smooth.