What better way to welcome the summer with some fruity, fresh strawberry recipes? Below are three recipes that you’ll want to add to any menu this season. Whether you are simply cooking dinner for you family, hosting a barbecue, or looking for something new to make, this recipes will not disappoint!
- 1 Bottle of Prosecco
- 1 Lemon, zested and juiced
- 1 pint of strawberries, hulled and very roughly chopped, reserving a few to use as garnish, if desired.
- sugar, to taste
- Toss strawberries with scant ¼ cup of sugar or to taste (Note: I usually don’t measure the sugar, I sprinkle to taste based on the sweetness of the strawberries that are being used). Set aside to let the strawberries masticate.
- In the meantime, zest the lemon using a microplane. Juice the lemon, finding and removing seeds.
- Add all of the lemon juice and a small sprinkle of the zest to the strawberries.
- Place in a blender (or food processor) and puree until smooth. If desired, strain the puree through a fine mesh sieve or cheesecloth to remove the strawberry seeds.
- Pour the strawberry puree into a large pitcher and top with Prosecco right before serving (Note: the ratio will be about 1:3 strawberry to Prosecco).
- Stir gently to combine and serve immediately in champagne flutes.
- Optional garnishes include quartered strawberries, lemon peel, mint, or edible flowers.
Lemon Feta Orzo with Roasted Strawberries and Pecans
- 1 package orzo
- Olive oil
- 1 Pint strawberries, hulled, and spilt into two equal amounts
- 1 lemon, zested and juiced
- Finely chopped pecans, lightly toasted in a dry hot pan (raw and unsalted, if available)
- Full fat Feta, for crumbling
- Chiffonade of mint or lemon balm (if available)
- Place a large pot of water over high heat to boil. Salt the water generously and add the orzo. Reduce the heat and simmer until al dente, about 6 minutes.
- Drain pasta and toss liberally with olive oil, tossing to coat the pasta.
- Place in a large bowl and add lemon juice while the pasta is still warm, to add as much flavor as possible.
- While pasta is cooling, roast the strawberries. Preheat the oven to 400. Slice about half of the strawberries and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake until roasted, about 35 minutes, tossing halfway through to prevent browning.
- While the strawberries are roasting, roughly chop the rest of the strawberries.
- To combine: toss the orzo with the raw and roasted strawberries, pecans, feta, lemon zest to taste, feta to taste, and pecans.
- Add more olive oil, salt, and pepper, if desired.
- Top with herbs before serving.
- Best when served immediately at room temperature.
Strawberry Bruschetta with Lemon Ricotta
- 1 really good baguette, sliced on a diagonal (Iggy’s is my favorite)
- 1/2 pint of strawberries, hulled and thinly sliced
- Full fat ricotta cheese, bout 8 ounces (try to find one without added gums or stabilizers)
- Lemon zest
- Preheat oven to 400 or put on broil.
- Spread sliced baguette in a single layer on a baking sheet, using two as needed.
- Toast until golden, watching carefully to prevent browning.
- While the bread is toasting, add the lemon zest, salt, and pepper to the ricotta cheese. Stir to combine and taste for flavor.
- Pull the bread out and allow to cool slightly.
- Spread a layer of ricotta on the toast and top with a few strawberry slices, as desired.
- Drizzle lightly with olive oil (if desired) and sprinkle with salt and pepper (if desired).
- Serve immediately.
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
Be sure to follow us on Twitter: