Strawberries are still in abundance and I can’t stop eating them. So let’s do some culinary exploring! Most people use strawberries as a dessert or just sprinkled in their cereal. That’s all good, but with the health benefits that they offer and deliciousness, I like to find other creative ways of getting them into my day. Not to mention, they make anything beautiful with that pop of red!

Here are some recipes to get you thinking about strawberries in a different way. And since both of these dishes are great for guests, we asked our friend Lori Schaefer at Pairings Wine and Food in Winchester for some wine recommendations.

From freezer to table in no time!

Let’s start with Strawberry Gazpacho – Simple, refreshing and beautiful! Did I mention healthy? With the addition of the red pepper, you will have a double whammy of vitamin C – Great boost for your skin, too!

Having guests? Make a double batch of this sweet-and-spicy chilled soup: serve one now and freeze the other. That way you will always have something special on hand to serve those guests who may have just pulled up to the dock 🙂 This dish goes well with the Saint-Eugenie rosé or a sparkling wine, like a Limoux from France (where Champagne was invented); both are available at Pairings Wine & Food.

Strawberry Gazpacho with Lime Cilantro Cream
Serves 4-6

Ingredients

• 2 lb. strawberries, hulled and halved (5 cups)
• 1 small mango, peeled and chopped (1 cup) or can use Frozen – Even quicker!
• ½ cup chopped red or yellow bell pepper
• 1 large shallot, chopped (2 Tbs.)
• 2 Tbs olive oil
• ¼ cup chopped cilantro, divided
• ¼ cup lime juice, divided
• 4 tsp honey divided
• ½ cup Greek yogurt (optional)

Directions

1. Pulse strawberries, mango, bell pepper, shallot, oil, 2 Tbs cilantro, 2 Tbs lime juice, and 3 tsp honey in food processor or blender until puréed with some texture remaining. Season with salt and pepper

2. If a dollop of Lime Cilantro Cream is desired – stir together plain Greek Yogurt, remaining 2 Tbs cilantro, remaining 2 Tbs lime juice, and remaining 1 tsp honey  in bowl. Season with salt and pepper

3. Ladle gazpacho into bowls, and dollop each serving with 2 Tbs Lime Cilantro Cream.

Next, for a colorful dinner salad, I’m lovin’ this Strawberry Salad with Arugula, Spinach and Grilled Shrimp. The pop of red mixed with the green makes for a beautiful presentation. Pair this with a Mellot Sincerute Rosé of Pinot Noir or an unoaked chardonnay like La Cote Blanche from France, both at Pairings Wine & Food.

Strawberry Salad with Arugula, Spinach and Grilled Shrimp

Salad:

• 2 cups baby spinach, rinsed and dried
• 2 cups arugula, rinsed and dried
• 2 cups strawberries (about 1 pt), hulled and sliced
• 2 oz crumbled goat cheese (optional)
• 3 tbsp Cashews, pecans or walnuts, toasted and chopped- whatever you have on hand
• 2 small green onions, sliced
• 1 lb shrimp cleaned and deveined or you can use Scallops

Dressing:- Triple it – this is a great summer dressing to have on hand

• 2 tbsp balsamic vinegar
• 1 tbsp honey mustard
• 1 tbsp olive oil
• 1 tbsp fresh chopped basil
• Pinch of salt and freshly ground pepper

Directions

1. Combine all salad ingredients (except shrimp) in a large bowl. Toss gently.
2. Make the dressing: Whisk the vinegar and mustard together in a small bowl; slowly whisk in olive oil. Add basil and season with salt and pepper.
3. Grill the shrimp: Heat and oil an outdoor or stove-top grill. When hot, add shrimp and grill 3 to 4 minutes on each side until slightly charred and cooked through. Remove from heat.
4. Divide salad among four plates. Arrange grilled shrimp on top.
5. Drizzle dressing over each and serve.

Now I’ve got you started with some delicious ways to use strawberries. Enjoy the end of strawberry season and let me know your unique ways of using strawberries.

— Denise

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