Tag Archives: strawberries

Balsamic Strawberries

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I discovered strawberries with balsamic recently – wow – yum! Strawberry goodness with a pop from the vinegar and pepper. Try it!

balsamic strawberries blog

Ingredients

  • 2 cups strawberries, rinsed and sliced
  • 1/4 cup Balsamic vinegar
  • 1 Tbsp Sugar (optional, omit for paleo version)
  • Pepper to taste
  • Mint for garnish

Directions

  • Combine all ingredients and let marinade for at least an hour or up to four
  • Enjoy!

dit-elle-Esther

Frozen Strawberry Lime Coconut Margaritas

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Nothing says summer like a Frozen Strawberry Lime Coconut Margarita! Totally delicious and I made mini frozen slushies for the kids with the ingredients (except alcohol!). It was a nice cool treat for them, and you could serve this as a fun (non alcoholic) and festive dessert drink for grown-ups as well!

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Ingredients

  • 1 cup coconut milk (full fat)
  • 1/4 cup Simple Syrup
  • Zest from 1 lime
  • 1/4 cup lime juice
  • 2 cups strawberries
  • 3 Tbsp lime juice
  • 3 oz tequila
  • Lime and shredded coconut for garnish

Directions

  • Combine first four ingredients in blender, blend until smooth and then pour into ice cube tray or a large Ziploc bag and freeze for 2-4 hours
  • Combine strawberries and 3 Tbsp lime juice in blender and blend until smooth
  • When ready to make margaritas, put frozen coconut lime mixture in blender and puree. At this point you can remove some for the kids. then add in tequila and blend until smooth.
  • Pour coconut lime mixture into four margarita glasses, add some strawberry puree to each glass and garnish with lime wedges and shredded coconut
  • Serve! Enjoy!

Inspired by Tequila Avion’s mini video on Instagram.

dit-elle-Esther

PIMM’s Summer Drink

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PIMM’s is a light and tasty British liqueur, popularly served in summer in a tall glass with ice, some lemon/lime soda, maybe some strawberries and cucumber and a slice of lemon. You can read more about Mr. Pimm’s and the history of the drink on Wikipedia, or just stir up a pitcher and enjoy! 🙂

pimms cucumber strawberry drink blog (2)pimms cucumber strawberry drink blog (1)

Ingredients

  • PIMM’s liqueur
  • Ice
  • Strawberries
  • Cucumber
  • Ginger ale, lemon/lime soda or unsweetened carbonated waters
  • Lemon slices

Directions

  • Fill a tall glass halfway with ice
  • Add 1.5oz of PIMM’s
  • top with soda
  • Garnish with a lemon slice
  • Optionally stir in some slices of cucumber and strawberries

Enjoy! 🙂

dit-elle-Esther

Strawberries Romanoff

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Marinate berries in liqueur and sugar for a special summer dessert! Leave the liqueur off for the kids and just serve freshly sliced strawberries with whipped cream, Greek yogurt or coconut milk!

strawberries romanoff blog

Ingredients

  • 4 cups sliced strawberries (1 1/2 lbs)
  • 1 Tbsp powdered sugar
  • 1/4 Cointreau
  • Whipped cream
  • Mint for garnish (optional)

Directions

  • Combine first 3 ingredients in a bowl, cover and chill for about 3 hours
  • When ready to serve, spoon strawberry mixture into bowls or cocktail glasses, top with whipped cream and garnish with mint
  • Enjoy! 🙂

dit-elle-Esther

Strawberry Rhubarb Crisp with Coconut Topping

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You know summer is just around the corner when rhubarb is ready for the picking! Love rhubarb? So do we! Check out the “Rhubarb Collection” of recipes below, in addition to my latest FAVORITE Strawberry Rhubarb Crisp with Coconut Topping ! 🙂

rhubarb strawberry paleo crisp blog (2)rhubarb strawberry paleo crisp blog (1)

Ingredients

Filling

  • 6 large stalks of rhubarb, cleaned and cut into 1/8″ slices (about 1 1/2 cups)
  • 2 lbs fresh strawberries, hulled
  • 2 Tbsp arrowroot powder (this is a thickener)
  • 1/4 cup freshly squeezed orange juice

Topping

  • 1 cup unsweetened shredded coconut
  • 1/4 cup golden flax meal
  • 2 Tbsp coconut flour
  • 1/4 cup coconut oil or butter
  • 2 Tbsp honey

Directions

  • Oven to 350
  • For filling: place rhubarb and strawberries in a large bowl
  • In a small bowl, mix orange juice and arrowroot powder until dissolved and then toss thoroughly with fruit
  • For topping: pulse together shredded coconut, flax, coconut flour in food processor
  • Add oil or butter and honey and pulse until dough forms
  • Sprinkle topping over fruit
  • Cover dish with tinfoil and bake 30-40 minutes until bubbling.. remove tinfoil and bake an additional 10 minutes until topping is crispy and golden
  • Serve warm!

I love making paleo dishes and then adding something totally non-paleo like ice-cream. 🙂 This crisp is on the tarter side, so vanilla ice-cream or simply some coconut milk actually adds a delicious balance! Without the ice-cream, this dish is paleo, gluten-free, dairy free, soy free, vegetarian, vegan.. you get the picture. Enjoy however it works best for you! 🙂

Thank you for the recipes and inspiration Elana’s Pantry.

Enjoy!

dit-elle-Esther

Marzipan “Strawberries”

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I made marzipan “strawberries” for Valentine’s Day this year. They are a fun and festive and really a super cute dessert to make any season! The kids made marzipan snakes, but those snakes were eaten faster than I could take a picture! Next time. 🙂

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Create a batch of marzipan by following the instructions here and substitute some beet juice for egg white. It really is that simply, but I realize that may seem a bit ambiguous. Here’s what I did. I cleaned and peeled some beets, put them in a pot of water to boil and when done set beets aside to cool and saved about 1/8 cup of the beet juice. Then when mixing the marzipan I added beet juice a tablespoon at a time to get the desired color pink. If your marzipan gets too runny, add some more almond meal and sugar and then work with the dough to get desired consistency and color. Note that marzipan will firm up overnight as well. So make a batch, wrap it in plastic, and then make your confections when you’re ready to do so! We are going to make marzipan “oranges” (and more snakes!) next, so stay tuned for that. 🙂

The stems are tomato vine stems! And after making these strawberries, dipped them in chocolate. Recipe included in instructions above.

dit-elle-Esther

Chocolate Covered Strawberries

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I posted this for Valentine’s Day two years ago, but it is a timeless recipe. You simply can’t go wrong with chocolate covered strawberries! Need a quick, elegant and delicious dessert? Try this! Happy Valentine’s Day! 🙂

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Ingredients

  • 1 cup dark chocolate chips
  • ⅓ cup coconut oil
  • 1 tablespoon vanilla extract
  • 1-2 lbs strawberries

Directions

  1. Combine chocolate chips and coconut oil in microwave safe dish
  2. Heat for 1 minute and stir
  3. Heat for additional time (in short amounts, stirring in between till chocolate is smooth and runny)
  4. Stir in vanilla extract
  5. Place in refrigerator for 15-30 minutes to thicken a little
  6. Remove from refrigerator, stir – ready for dipping!
  7. Dip clean dry fruit in chocolate and place on parchment paper lined baking sheet
  8. Put in fridge to set/harden
Blog chocorange

Orange wedges dipped in chocolate are pretty awesome too!

Thanks ElanasPantry for the frosting recipe that lends itself so well for dipping! 🙂

dit-elle-Esther

Strawberry, Mint and Goat Cheese Salad

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Strawberry season is in full swing – ripe, sweet, juicy strawberries. Love strawberry salads? We do too! Add some roasted chicken to make it a meal!

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Ingredients

  • 3 cups quartered strawberries (about 1 lb)
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp olive oil
  • salt/pepper to taste
  • 1/2 cup crumbled goat cheese (tip: chill goat cheese in freezer for five minutes to make crumbling easier!) (omit cheese for dairy free and paleo)
  • 4 cups mixed greens or spinach
  • 1 cup cooked chicken (optional)

Directions

  • Combine quartered strawberries, mint, vinegar, salt & pepper and toss gently to combine
  • Cover and chill for an hour
  • Divide mixed greens on to four plates with strawberry mixture and sprinkled with crumbled goat cheese
  • Serve immediately
  • Enjoy! 🙂

dit-elle-Esther

Strawberry, Spinach and Goat Cheese Salad

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Celebrate the longer evenings and sunnier days with a hint of summer kind of dinner – spinach salad with strawberries, warm chicken and goat cheese! 🙂

Blog chickenstrawberryspinachsalad

Ingredients

  • Large bunch of spinach (~5 cups, washed & dried)
  • 1 1/2 cups strawberries, sliced
  • 3 oz goat cheese
  • 1-2 cups cooked and shredded or diced chicken (GREAT use of a leftover roast chicken)
  • Dress with vinegar & olive oil, poppy seeds, salt & pepper
  • Slivered almonds (optional)

Directions

  • Toss the spinach and strawberries with the dressing
  • Lightly mix in goat cheese and almonds and chicken
  • Serve immediately – excellent with cold or still warm chicken!

dit-elle-Esther