This version of avocado toast from F&W takes things to the next level. So good!
2 cups strawberries, hulled and quartered
1 avocado cut into 1-inch pieces
2 tbsp fresh lemon juice
1/4 tsp crushed red pepper
Salt and pepper
Four 1-inch-thick slices rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove.
Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil.
This combo may sound weird, but it is oh so good. Make sure it is really cold when you serve it.
1 lb strawberries, hulled
1 lb tomaotes, cored
1 tsp salt
Balsmic vinegar or glaze
Combine strawberries, tomatoes and salt in a blender and puree for 3 minutes. Store in a airtight container in the fridge for at least 3 hours.
When ready to serve, laddel into bowls and swirl with balsamic.
This maybe my new go to summer drink. You can mix it with sparkling water or sparkling wine for a wonderfully refreshing beverage. You just need a couple TBSP to flavor your beverage so a little goes a long way.
1/2 c water
1/4 c honey
2 mint sprigs
One 1-inch piece of fresh ginger, peeled and thinly sliced
2 c seedless watermelon cubes
2 c hulled strawberries
Ice and chilled sparkling water, for serving
In a small pot, heat water and honey until it just comes to a boil. Remove from heat and add mint and ginger.
In a Vitamix or other lesser blender 😜, add fruit, strain water honey mixture and pour into blender, pop in 1 -3 slices of ginger. Purée till smooth.
Chill. Add a couple TBSP to sparkling beverage of choice and enjoy.
Thank you F&W for an amazing ice cream recipe!! You can swap out strawberries for what ever your heart desires! We were blow away by the rich and creaminess of this recipe.
1 1/2 lbs frozen strawberries
7 oz sweetened condensed milk
1/2 tsp vanilla
1/2 tsp kosher salt
Combine all ingredients in a food processor, pulse until finely chopped, then process until smooth. Scrape jot a metal pan, cover and freeze. Let stand at room temp for 5 minutes before serving.
Makes 3 1/2 c
After several weeks of being self-indulgent, it’s time to get back on track. Nothing like a salad with tasty dressing to get me there. This is from Eating Well. If the dressing is too thick, add a little bit of water to thin it, or oil of you are not watching what you eat, a tsp at a time.
2 c strawberries, hulled, divided
1 spring onion or scallion, trimmed
1 small clove garlic, minced
2 TBSP champagne vinegar
2 TBSP olive oil
1 TBSP fresh tarragon
1/2 tsp whole-grain mustard
salt and pepper
10 c arugula (about 5 ounces)
3/4 c crumbled feta cheese
Puree 4 strawberries and onion (or scallion) in a small food processor or blender until chopped. Add garlic, vinegar, oil, tarragon, mustard, salt and pepper; pulse until well combined.
Toss arugula and feta in a large bowl. Slice the remaining strawberries and add to the bowl. Toss the salad with the dressing.
I was never a fan of blended drinks until I got a Vitamix and a fridge with an ice maker – now it’s margarita mayhem at my house come the weekend! It’s super hot today so needed something extra refreshing – these hit the spot!
1 1/2 lb frozen strawberries
8 oz tequila
4 oz lime juice
2 oz grand marnier
1/8 teaspoon fine salt
3 c ice
Place all of the ingredients except the ice in a blender and blend on high until smooth. Add the ice, pushing it to the bottom of the pitcher, and blend on high until smooth. Serve immediately.
This is my favorite salad! Ok it is probably the strawberry balsamic that I love! I switch up the nuts, lettuce, with what I have on hand.
3 – 5 c lettuce, Arugala, etc
4 TBSP toasted nuts
1 c fresh strawberries
2 TBSP strawberry balsamic
4 oz goat cheese crumbled
2 tsp olive oil
Toss greens with olive oil and balsamic. Toss in the rest of the ingredients.
Serves 2 as a main course, 4 as a side.