28 Apr Special of the Day: Spotlight on Strawberries for Spring!
Strawberries really are the first fruit of spring, hitting their peak season from April through June in the markets. So, the time is ripe right now to pick up a pint or two of the red ripe beauties and try out one, two or all three of this week’s Special of the Day: Strawberries for Spring recipes.
A look at the long list of nutritional benefits that strawberries bring to the table gives you even more good reasons to add them to your grocery list this week. Full of vitamin C and fiber and a good source of healthy antioxidants, strawberries are a heart healthy food that can help lower blood pressure and prevent certain types of cancer in the body.
Strawberries are the fat-free, sodium free, cholesterol free, low calorie flavorful fruit that taste great on their own, with a splash of cream, layered between pound cake with whipped cream or used as the star of the show in this week’s Special of the Day recipes.
Celebrate spring in this week’s Special of the Day: Strawberries for Spring and super simple seasonal recipes for Marinated Grilled Chicken on Strawberry-Broccoli Slaw, Chocolate-dipped Strawberries and Basil Balsamic Strawberries over French Vanilla Ice Cream. Enjoy!
4 tbsp. real mayonnaise
3 tbsp. apple cider
¼ tsp. Kosher salt
3 cups organic broccoli crowns, trimmed and sliced into bite-sized pieces
10-ounce bag angel hair coleslaw (cabbage)
2 cups strawberries, cleaned and thinly sliced
In medium bowl, whisk together mayonnaise, apple cider and salt until smooth. Add broccoli and coleslaw and stir to combine. (May be made up to this point ahead and refrigerated.) Add strawberries just before serving. Enjoy!
Marinated Grilled Chicken
Make the marinade:
1 cup olive oil
1 ¼ cups balsamic vinegar
4 tsp. tarragon
2 cloves garlic, minced
2 tsp. turmeric
¼ tsp. Kosher salt
¼ tsp. freshly ground pepper
In a medium bowl, whisk together dressing ingredients.
For the grilled chicken:
4 boneless, skinless chicken breasts
Transfer marinade to a large Ziploc bag. Add chicken breasts. Seal bag. Distribute marinade around chicken breasts and let marinate in the refrigerator for at least 30 minutes.
Preheat barbecue grill to 350 degrees. Remove chicken breasts from marinade and grill on preheated grill for 5-7 minutes on each side, turning to grill other side for 5-7 minutes, until chicken is cooked through and juices run clear. Remove chicken from grill and let rest for at least 5 minutes to allow juices to redistribute. Slice into thin slices.
Serve sliced marinated grilled chicken atop a bed of Strawberry Broccoli Slaw. Garnish with sliced strawberries. Enjoy!
(makes about 15)
4 ounces bittersweet chocolate, chopped
15 strawberries, washed dried and chilled
Heat chocolate in a glass bowl in the microwave for 45 seconds.
Remove from microwave and stir until smooth.
Stick the sharp end of a wooden skewer onto a strawberry and dip into melted chocolate, swirling to cover evenly.
(At this point, chocolate-dipped strawberries can be rolled in finely chopped nuts, mini chocolate chips or white chocolate curls, if desired.)
Place chocolate-dipped strawberry on waxed paper to cool.
Repeat with remaining strawberries.
Basil Balsamic Strawberries over French Vanilla Ice Cream
(makes about 2 cups)
2 cups fresh strawberries, sliced
3 tablespoons balsamic vinegar
1 ½ tablespoons brown sugar
3 tablespoons fresh basil leaves, cut into thin strips
1 pint French Vanilla Ice Cream
Heat vinegar and brown sugar over medium heat.
Simmer, stirring occasionally until sugar is dissolved and mixture is slightly thickened.
Add sliced strawberries and basil strips.
Remove from heat and set aside.
Serve Basil Balsamic Strawberries over French Vanilla Ice Cream.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.