Tag Archives: strawberries

So Many Things To Do With Strawberries

There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week. 

You know a great way to use strawberries?
Make a strawberry pavlova!

Strawberry Pavlova is the topic of our FLASH DEMO™ at The Culinary Center of Kansas City,  this Sat, May 13, 11 a.m. – Noon.

This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:

Strawberry Pavlova
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème.
Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!

Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person

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Strawberry Spinach Salad with Honey Lime Dressing

We’re having fun deciding how to use all of the produce goodies!  I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good.  (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)

Strawberry Spinach Salad
with Honey Lime Dressing


  • 1 good-sized lime, freshly juiced and zested
  • 1/4 cup canola oil
  • 1/4 cup honey
  • Pinch of salt


  • 8 ounces baby spinach leaves
  • 1 pint ripe strawberries, fresh, rinsed, hulled and halved
  • 2-3 tablespoons red onion, chopped into small slivers
  • 1/2 cup almonds, sliced
  • 2 tablespoons sugar

For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.

In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.

Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.

To serve, drizzle with dressing and top with some of the cooked almonds. Serve.

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If you’re interested in more information or subscribing for the Just Natural Farms CSA program, click here.



Strawberry Rhubarb Tart

Stop by the Overland Park Farmers Market for the fresh strawberries and rhubarb to make this sweet and tart summer treat…

Overland Park Farmers Market - Strawberry Rhubarb TartIf possible, make this pie early in the season when the stalks are still thin skinned, pink and no thicker than your thumb.  Mature rhubarb requires more sugar.

Sweet Tart Pastry

  • 2 3/4 cups cake flour
  • 1/2 cup sugar
  • 1/2 pound unsalted butter, cold, cut into ½-inch cubes
  • 2 egg yolks
  • 1/4 cup heavy cream

Strawberry Rhubarb Filling

  • 3 cups rhubarb, unpeeled, cut into 1-inch lengths
  • 3 cups strawberries
  • 1 1/4 cups sugar
  • 1/4 cup cornstarch
  •  Zest of 1 lemon
  •  1/4 teaspoon salt
  • Vanilla ice cream, for serving

For the sweet tart pastry, preheat oven to 425 degrees. In a mixer with a paddle attachment, mix the flour, sugar and butter until mixture resembles coarse cornmeal, with a few pea-sized pieces. Whisk yolks and cream together and add to mixer. Mix just until mixture starts to hold together. Finish by hand as shown in class demonstration. Do not overmix! Form into 2 flat disks. Wrap in plastic and let rest in refrigerator 1 to 2 hours before rolling.  Note: Use this pastry for open-face tarts. It is much more dense and cookie-like.

For the strawberry rhubarb filling, in a bowl add the rhubarb, strawberries, sugar, cornstarch, zest, and salt. Let stand for 15 minutes, stirring occasionally.  Pour into crust.  Bake in oven for 30 minutes.  Lower temperature to 350 degrees and bake 25-30 minutes more.  Let cool completely.  Serve with vanilla ice cream.

Six Fruits & Vegetables You Should Be Using Now

In a continuation of ourSandy’s Sixblog series, Executive Chef Sandy DiGiovanni at The Culinary Center of Kansas City shares a bit of insight from her wealth of culinary knowledge…

Winter is winding down here in the Midwest and that means the options  will soon be coming at us fast and furious for a wider variety of fruits and vegetables to use in our cooking! As spring approaches and new produce arrives at the market, it’s a benefit to both our culinary creative options and our budget.  AsparagusHere are 6 fruits and vegetables that are perfect for using at this late winter/early spring time:

  • Asparagus.
    Prices are finally dropping on asparagus, thank heavens. It’s starting to be ‘in season.’  I love grilling asparagus, so this is a happy time!
  • Brussel SproutsBrussel Sprouts.
    Like asparagus, they are becoming more affordable.  My favorite way to prepare brussel sprouts is to roast or sauté them. Bacon is a great match with brussel sprouts. Just remove the outer leaves of the brussel sprouts and cut them in half. Place them on a cooking sheet with small pieces of uncooked bacon, drizzle with a bit of olive oil and bake for about 20-30 minutes, flipping the pieces halfway through.  For a special treat, add some dried cranberries toward the end of the baking time.
  • Spring PeasSpring Peas.
    Enjoy the peas fresh now or freeze them for later use. For the best flash-freezing of the peas, shell the peas and put them single layer on a baking sheet. Let them freeze in the pan, then store them in freezer-safe bags for storing up to six months.
  • PearsPears.
    It’s nearing the end of the season, but I’m really enjoying pears right now. They’re not great for freezing, but there are other ways to enjoy them than as just your basic fresh, hand-held treat.  Try making Pear Crisps – slice them skin-on and sauté. They’re a tasty addition to a salad. Or substitute pears for the apple in our Grandma’s Apple Crisp recipe (click here). Delicious!
  • GrapefruitCitrus.
    This is prime season for grapefruit and oranges. There’s just nothing like starting your day with a ruby red grapefruit or a juicy orange – so sweet, it’s like eating nature’s candy.  I also like to grill grapefruit. Keep the rind on and cut in thick slices to grill with chicken or fish. Yum.

The change of the produce seasons brings to me the excitement that the changing of winter-to-summer wardrobes brings to some other people! 

These are some of my favorite produce of the season – what are yours?

Strawberries in Red Wine and Black Peppercorn Sauce

A jar of these strawberries makes a unique and  fantastic Christmas or hostess gift!

Strawberries in Red Wine and Black Peppercorn Sauce

  • 2 quarts fresh strawberries
  • 1 bottle dry red wine
  • 2 cups sugar
  • 1 T fresh lemon juice
  • Zest from 2 lemons
  • Zest from 2 oranges
  • 2 cinnamon sticks, approximately 3” long
  • 10 whole black peppercorns
  • Pinch of kosher salt
  • Vanilla ice cream or whipped cream, for garnish

Clean strawberries and cut into desired size.  In a heavy saucepan combine wine, sugar, lemon juice, lemon zest, orange zest, cinnamon sticks, peppercorns and salt.  Cook over medium high heat, stirring occasionally, until the sauce is reduced by at least one-half, about 15 minutes.  Strain and serve warm or at room temperature over the strawberries and garnish with vanilla ice cream or whipped cream.

Makes 8 servings.

Strawberry Goat Cheese Bites

  • 4 Strawberries, large
  • ¼ Cup goat cheese
  • 1 Teaspoon honey (or more to taste)
  • 1/3 Cup crispy bacon (crumbled)

Remove stems and slice strawberries in half (from top to bottom.) On “back” of strawberry halves, cut a little “divot” so they lay flat.

Whip goat cheese and honey together in food processor until well blended and smooth.

Add a “dollop” of goat cheese/honey mixture on each strawberry half and sprinkle with crispy bacon.

For a vegetarian version, you might consider substituting crispy, diced artichoke hearts.

Yield 4 appetizers

Crazy Strawberry Pazzo with Mascarpone


  • 2 cups strawberries, stemmed and quartered
  • 6 tablespoons balsamic vinegar
  • 1/2 cup superfine sugar
  • Sea salt and freshly ground black pepper
  • 6 large Italian biscotti, broken into small pieces
  • 4 ounces marscapone cheese, stirred to a smooth consistency


Place the strawberries in a bowl.

In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.

Pour the marinade over the berries and gently toss to coat.

Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of mascarpone. Serve immediately.

Adapted from Michael Chiarello

Recipe from SMA

Postre de Chocolate y Tequila
(Dark Chocolate & Tequila Mousse)
recipe by Paco Cárdenas from El Petit Four, San Miguel de Allende, Guanajuato, Mexico


  • 2 cups heavy cream
  • 2 cups bittersweet chocolate, finely chopped
  • ½ cup Tequila Reposado
  • 1 cup Tempered Bittersweet Chocolate
  • 1 cup fresh raspberries or strawberries


Pour cream into the chilled bowl of an electric mixer; using the whisk attachment, beat cream to soft peaks. Pour tequila on top and mix in.
Melt the chopped chocolate, stir into cream. Whisk, by hand quickly until smooth.

Chocolate Flakes: Temper a cup of bittersweet chocolate. Dump onto a cool/cold marble or granite table. Using a wide spatula, immediately spread into thin layer. When it hardens, scrape it into curls. Immediately garnish the mousse.

Option #1 to serve
Place the mousse in a pastry bag, with a star or french tip; pipe the mousse into martini glasses, garnish with fresh berries & dark chocolate flakes.

Option #2
Pour the mousse into a square mold and chill for one hour. With a teaspoon soaked in hot water scoop out three quenelles(http://ow.ly/198kJ); place them on a dessert plate and cover with dark chocolate flakes and fresh berries.