Strawberry Recipes for June

June is a berry sweet month! Summer is here and the days are getting hotter. Who is excited to try some of my favorite savory and sweet recipes featuring strawberries?

Here in New England strawberries are in season and I can't get enough of them. Strawberries can dress up any recipe this time of the year. With the days getting warmer it calls for fresher ingredients and lots of fresh salads that require minimal cooking. We have something for the savory and sweet lover that will not disappoint in our strawberry recipe round up.

Strawberry Caprese Salad
Ingredients:
1 cup strawberries, halved
4-5 medium sized heirloom tomatoes, sliced
1 ball fresh mozzarella, sliced
2 tbs. basil, torn
2tbs. mint, torn
4 tbs. Balsamic vinegar for drizzling
Salt and Pepper to taste
Optional: a drizzle of high-quality olive oil
 
Instructions:
On a large platter, layer the sliced tomatoes and mozzarella every other one. Add the chopped strawberries over top in a decorative pattern. Sprinkle with salt and pepper to taste. Finally drizzle with balsamic vinegar and add torn herbs over top. Garnish with olive oil sparingly.

Strawberry Tomato Jam Crostini
Ingredients:
4 cups beefsteak tomatoes, diced
1 ½ cups strawberries, chopped
1 cup sugar of choice
½ tsp. ground cinnamon
¼ tsp. salt
2 tsp. lemon juice
1 baguette
goat cheese or feta
mint
 
Instructions:
In a medium saucepan over medium high heat add the chopped tomatoes and cook for 5-8 minutes until they start to break down. Once the tomatoes breakdown add the chopped strawberries, salt, lemon juice, cinnamon and sugar. Stir and bring to a boil. Once in comes to a boil, lower the heat to a simmer. Stir occasional, until it thickens about 20-30 minutes. When the jam is done, set aside and toast the baguette.
 
To toast the baguette, cut into ½ inch think slices and brush with olive oil on both sides. Season with salt and pepper. Bake in the oven on 400°for 8-10 minutes or until golden brown. Top the crostini with slightly cooled jam, crumbled goat cheese or feta and garnish with mint.

Strawberry Spinach and Wild Rice Salad
Ingredients:
1 cup wild rice or brown rice
11 oz. baby spinach leaves
1 ½ cups strawberries, sliced
2 tbs. fresh chives or scallions, chopped
2 tbs. fresh mint, chopped
¼ olive oil
3 tbs. balsamic vinegar
1 ½ tbs. dijon mustard or grainy mustard
Optional: pumpkin seeds or chopped almonds, edible seasonal flowers
 
Instructions:
Cook rice according to package directions, let cool and set aside. While the rice cooks wash the all the produce, strawberries and herbs dry thoroughly.
Once everything is cooled and dry, on a platter place the washed baby spinach leaves. Spread the cooled rice over the top evenly. Add the slice strawberries and finish with the fresh chopped herbs.
In a small bowl add the olive oil, Dijon mustard, balsamic vinegar, salt and pepper and whisk until emulsified. Drizzle over the top of the salad and serve. 

Strawberries and Cream Almond Cake
Ingredients:
1 ½ cups almond flour
4 eggs, separated
½ cup, sugar
2 tbs. lemon or orange zest
1-pint strawberries, sliced
1 can coconut cream or heavy cream, chilled
1 tbs. powdered sugar
Optional: ¼ sliced almonds
​
Instructions:
Preheat the oven to 350°. Grease a 9-inch cake pan and set aside. In a large mixing bowl, combine your almond flour, egg yolks, sugar and lemon zest. Mix well to combine. In a separate bowl, beat together your egg whites until stiff peaks form. Fold through your egg whites until combined into the almond flour sugar mixture. Transfer cake mixture into greased cake pan and top with sliced almonds if using.
Bake for 30 mins or until tender on top. Let cool for 15 minutes before turning out onto a cooling rack.
 
When the cake cools, slice the strawberries and set aside. In a medium bowl scoop, out the separated chilled coconut cream solids. Add 1 tbs. powdered sugar and beat until smooth and creamy.
 
Top the cake with the cream and sliced strawberries in a pattern that you desire and enjoy.

Let's have a berry sweet June!