Recipe SWAT Team this week tackled strawberries and came up with these tasty treats
French Toast with Strawberries and Hazelnuts makes a lovely Sunday brunch recipe
Full of vitamin C, potassium, and folic acid, fresh strawberries have an attractive fragrance and a sweet, juicy bite. While great as a snack on their own or perhaps dipped in some sugar, strawberries can also be used for both sweet and savory dishes.
Of course, starting the morning off with a delicious French Toast with Strawberries and Hazelnuts, like the recipe below, is perfect for a Sunday brunch. And finishing a meal off with a barely baked Strawberry Pie or a Strawberry Shortcake with homemade biscuits is a fantastic end to any dinner. But why not make the whole meal strawberry-themed and start it off with Strawberry and Ricotta appetizers, followed by a Steak with Strawberry Salsa? Maybe that’s going overboard.
What can be taken from these suggestions is that strawberries work well in a variety of dishes, even salads like this Strawberry and Cheddar recipe. Make the most of healthy, vibrant strawberries and have some fun with the food you make this spring and summer.
Check out some of our suggestions below and please share your favorite dishes with us as well.
Strawberry shortcake is one of the best summertime desserts, but don't let that stop you from enjoying it all year round...
— Carly Goldsmith
Strawberry and Ricotta Appetizer
A sweet combination of strawberries and honey that's nicely balanced with the creaminess of the ricotta...
— Yasmin Fahr
This fresh, seasonal pie is extremely easy to make...
— Molly Aronica
Fresh Strawberry Jam
Here's a quick and easy recipe for fresh strawberry jam that I hope you'll make over and over again...
— Will Budiaman
Steak with Strawberry-Balsamic Salsa
This steak with strawberry-balsamic salsa is the perfect sweet-savory combination...
— Maryse Chevriere
French Toast with Strawberries and Hazelnuts
French toast is a classic, easy brunch dish everyone should know how to make...
— Jane Bruce
This article was originally published on April 14, 2011.