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!
From freezer to table in no time!
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.
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.
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.
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