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With all the amazing strawberries and fresh herbs available it makes sense to make a fruit salsa and grill some fresh fish or chicken.Serve with steamed brown rice and you’re good to go!

• 2 tbsp honey
• 1 tbsp chopped jalapenos
• 2 tbsp rice wine vinegar
• 2 tbsp fresh ground ginger
• 1 tsp vegetable oil
• 4 tbsp chopped mint
• 1/4 cup chopped cilantro

• 1 bunch fresh strawberries, hulled and quartered

In a mixing bowl add all the ingredients except for the strawberries. Mix to incorporate completely, add the chopped strawberries and allow to marinate in the refrigerator for at least an hour. Grill some salmon or any other fish or chicken and serve on top along side of steamed rice.

Tags: chicken, cilantro, fish, mint, strawberries, vinegar
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This is just another rendition of my grandma’s Apple Crisp, but with my favorite fruit, strawberries and an addition of some firm pairs. I have found that by adding all off the dry ingredients in a bowl and then beat in the egg, it makes for a more crumbly mixture. Before I would beat the egg and sugar then add the dry ingredients and the outcome was a pasty, doughy mixture I had to break apart to crumble over the top of the fruit. The added oats makes it additionally crunchy.

• 1 cup flour
• 1 cup sugar
• 1/2 cup rolled oats
• 1tsp baking powder
• 1 egg
• 1 tsp vanilla
• 2 pears, cored and chopped into 1″ chunks
• 1 basket of strawberries, each sliced in half
• 1/3 cup of butter
• 1 tsp cinnamon

Preheat oven to 400˚. Peel, core and slice the apples into bite size pieces. Place in a greased 13″ x 9″ baking pan.

In a mixing bowl beat the flour, sugar, egg, vanilla and baking soda until it becomes a crumbled mixture. Sprinkle this mixture over the apples. Melt the butter, drizzle over the top and sprinkle with cinnamon. Bake for 40 minutes.

Tags: pears, strawberries
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I go to the Del Mar Fair every summer and there is this great booth that has the most amazing extracts that I mix and match with in terms of flavor combination in different recipes. There is pineapple, peach, green apple, mango and cherry. Instead of the usual vanilla that is in every kitchen these add a little extra something. This is a great recipe with the vanilla, but I like to add the peach to this one or the occasional balsamic vinegar (a great compliment to the strawberry!)

• 2 cups sliced strawberries
• 1 cup of water
• 1/2 cup sugar
• 1 1/2 cups orange juice
• 1 tbsp vanilla
• 2 tsp grated orange peel
• fresh mint

In a food processor blend the strawberries until smooth. In a medium saucepan place the sugar and water, bring to a boil and stir until sugar is dissolved. Cook this uncovered for 5 minutes. Let cool to room temperature and stir in the vanilla (or other extract), orange juice, orange peel and strawberry puree.

Pour this mixture into a 8×8″ pan. Freeze this for 3 to 4 hours, cutting mixture through with a fork every hour. Cover and freeze until serving time. I like to serve this with a sliced strawberry on top with a sprig of mint.

Tags: sorbet, strawberries
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One of the first restaurants I hit up when I arrived here in San Diego was Bob’s Big Boy. It is a great memory! The toasted sesame burger bun encased the best double-decker cheese burger. Fries and burger topped with the amazing Bob’s Big Boy seasoning salt and I was in heaven. They eventually went away here, but I am still able to order the seasoning salt over the internet. Their bleu cheese salad dressing was chunky and just the best. In this salad I have incorporated their dressing with balsamic vinegar to make a great combination dressing.

• 
• 4 cups of mixed salad greens, roughly cut
• 10 strawberries, sliced thin
• 1/4 cup sliced, toasted almonds
• 2 tbsp balsamic vinegar
• 1/2 cup Bob’s Big Boy Bleu Cheese salad dressing
• freshly ground black pepper

Divide the roughly chopped mixed salad greens between two bowls. Slice the strawberries thin and place over greens. Add the toasted almond slices.

In a bowl mix Bob’s Big Boy Bleu Cheese salad dressing and the balsamic vinegar thoroughly. Drizzle on top, add the freshly ground black pepper and serve.

This makes two salads.

Tags: balsamic vinegar, strawberries
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Love, love, love the strawberries. Here is another way to use this amazing fruit, as a base for a salad dressing vinaigrette!

• 6 strawberries
• 1/4 cup cider vinegar
• 1 tbsp sugar
• 1/2 tsp paprika
• 1 tsp dry mustard
• 1/2 tsp salt
• 1 green onion, with green top (optional)
• 1/4 vegetable oil
• salt and freshly ground black pepper

Simply place all ingredients in a blender and process until smooth. Chill and use as a salad dressing.

Tags: dressing, strawberries
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With an abundance of fresh fruit here in California were are blessed. I made this out of what was on hand I think the mixture is perfect. The strawberries and pear seem to melt and create a beautiful ruby sauce that adds to the baked apples. All this goodness in a crispy flaky crust. This is great the next day with a cup of coffee, too!

• 2 gala apples, cored and peeled
• 1 small basket of strawberries
• 1 pear
• 3/4 cup sugar
• 2 tbsp flour
• 1 tsp cinnamon
• 1 tbsp fresh lemon juice
• 1 Pillsbury Pie Crust (to keep it simple, or make your own)

Preheat oven to 425˚.

Dice the fruit into small pieces, should be about 6 cups total. Place the fruit in a mixing bowl and add the flour, sugar, cinnamon and lemon juice. Mix well.

Place one thawed pie crust into the bottom of an ungreased pie plate or stone. Press the crust firmly around the base and sides. Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Cut slits in several places on top crust.

Bake 40 to 45 minutes or until crust is golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning (if needed). Cool at least 1 hour before serving.

Tags: apple, pear, pie, strawberries
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I made these one night because we had an excess of strawberries on hand and found some ricotta chesse in the fridge. Add the splash of balsamic vinegar to the mix and you heaven on a shortcake.

• 4 cups sliced, fresh strawberries
• 1/2 cup sugar
• 1 cup ricotta cheese
• 2 tbsp balsamic vinegar
• 2 1/3 cups Original Bisquick mix
• 1/2 cup milk
• 4 tbsp sugar
• red food coloring (optional)
• 3 tbsp melted butter

Preheat oven to 425˚

In a mixing bowl blend balsamic vinegar, sugar and ricotta cheese together. Add sliced strawberries and mix well; set aside.

In another mixing bowl stir the Bisquick mix, milk, 4 tbsp sugar, 3 drops red food coloring (optional) and the melted butter until a soft dough forms. Do not over work dough or it will be tough. Spread on floured counter and roll out dough lightly. Using a drinking glass or other cutter, cut out 8 circles. Place on ungreased cookie sheet and bake for 10-12 minutes until golden brown.

Let cool slightly and place one shortcake on a plate, top with strawberry ricotta mixture and top with another strawberry shortcake. Makes 4 servings.

Tags: balsamic vinegar, ricotta cheese, shortcake, strawberries
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This is another recipe made with fresh ingredients to create a simply delicious dinner. Made with fresh sea bass (or frozen from CostCo, which is a great source) that has been marinated in spices and grated lime. Add a spicy fruit salsa over the top of the grilled fish with a side of steamed vegetables and you are good to go.

Fruit Salsa

• 2 cups of fresh strawberries
• 1/2 cup chopped red onion
• 1/2 cup diced green bell peppers
• 2 tbsp vegetable oil
• 1 lime
• 2 tbsp chopped jalapenos
• 1/8 cup freshly chopped cilantro
• 1 tsp of sugar
• salt and freshly ground pepper to taste

In a mixing bowl whisk together the oil, juice from lime and sugar. Add the strawberries that have been rinsed, green tops removed and diced small. Chop the red onion, dice the green bell pepper and add to the bowl along with the remaining jalapenos and cilantro. Set aside to marinate for at least a half an hour.

Sea Bass

• 2 8oz sea bass fillets
• 1 lime
• 1/4 tsp cayenne pepper
• salt and freshly ground pepper

Grate the zest off of a lime and set aside. On a platter pour lime juice over top of each fillet. Crumble the lime zest over each sea bass filet and season with the salt and pepper. Top each with cayenne pepper. Let marinate for 15 minutes and start the barbecue. Grill each side for 4 minutes and top with fruit salsa. Serve with steamed vegetables seasoned with fresh tarragon and salt and pepper to taste. I tend to use fresh bell peppers, zucchini and celery as a combination.

Tags: fish, jalapenos, lime, sea bass, strawberries
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