Ingredients: Roasted Strawberries 2
cups quartered strawberries 2 tsp granulated Swerve... Continue Reading →
4 cups fresh berries (I used 1
cup each quartered strawberries, blueberries, blackberries and raspberries, but you can use any combination you like.
Ingredients 4 cups fresh berries (I used 1
cup each quartered strawberries, blueberries, blackberries and raspberries, but you can use any combination you like.
Not exact matches
4 slightly heaped
cups (about 20 ounces) fresh, ripe
strawberries, hulled and
quartered 2/3 to 3/4
cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2
cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt
4 tablespoons (57 grams) butter, softened 1/2
cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4
cup (30 grams) all - purpose flour 1/2
cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2
cup (120 ml) milk 1/2 pound (225 grams)
strawberries, hulled and
quartered Powdered sugar, for garnish
Filling and topping: 4 1/2 tablespoons granulated sugar 3 pounds fresh
strawberries, rinsed and
quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1
cup (7 ounces) light brown sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon water and a pinch of salt) demerara or other coarse sugar, or regular granulated sugar
5 ounces baby arugula 8 ounces
strawberries, hulled and halved or
quartered 1 yellow bell pepper, stemmed, deseeded, and chopped 1 avocado, peeled, pitted, and chopped 1
cup fresh blueberries 1/4 purple cabbage, cored and finely chopped
Scoop the
strawberry «jam» into the centre of the pastry
cups, top with fresh
quartered pieces of
strawberries and drizzle tops with frosting.
1
cup raspberries 1
cup blueberries 1/2
cup blackberries, if available 2
cups strawberries, hulled and
quartered 1/4
cup sugar 1 1/2 teaspoons white distilled vinegar
Rhubarb Compote 1 3/4
cup fresh
strawberries, hulled and
quartered 1
cup fresh rhubarb, cut into 1⁄4 - inch pieces 1/2
cup granulated sugar 2 tablespoons fresh lemon juice
3
cups mâche or lamb's lettuce 1 small red beet, peeled and julienned or grated 10 French breakfast radishes, sliced 4 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/4
cup vegetable oil 12 ounces goat cheese, sliced into 8 equal rounds 1 egg, lightly beaten 1/4
cup Panko breadcrumbs (or gluten - free Panko) 10
strawberries, halved or
quartered 1/2 small bunch chives, chopped salt and pepper, to taste
1 pound rhubarb, sliced (3 - 4
cups) 2 pints
strawberries, hulled and
quartered 3/4
cup coconut sugar, divided 1
cup oats 1/2
cup almond meal 1/2
cup white whole wheat flour or whole wheat pastry flour 1/2
cup chopped pecans 1/2 teaspoon cinnamon Good pinch of salt 1/3
cup extra virgin olive oil 1 tablespoon cold water
Ingredients: 4 oz (140 g) salad green mix 1/8 purple onion, sliced 10
strawberries,
quartered 1 avocado, sliced 1/2
cup walnuts 1/2
cup goat cheese, crumbled
Pin It Serves 8 Ingredients: 1 pound
strawberries, hulled and cut into
quarters 1 (9 ounce) container blueberries, washed and dried (remove stems) 1 (9 ounce container) raspberries, rinsed and dried 1 (8 ounce) package cream cheese 1/2
cup Simply... Continue Reading →
Ingredients: 1 organic tomato, diced 1 1/4
cup organic fresh
strawberries, diced 1 mini cucumber sliced, then cut each slice into
quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine, diced 1/2 avocado, diced 1/4
cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette
1 3/4 pounds (6
cups)
strawberries — rinsed, hulled and
quartered (For the fullest flavor, I recommend using local and fresh
strawberries.)
1 1/2
cups unbleached all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, softened 3/4
cup granulated sugar, plus 1 tablespoon 1 large egg 1/2
cup buttermilk 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 teaspoons finely grated lemon zest, divided 1 pound
strawberries, halved — or
quartered if very large
strawberries, hulled,
quartered Sugar: 1 1/2
cups Cornstarch: 1/4
cup Acid: 1 Tbsp.
2
cups strawberries (hulled and
quartered, plus a couple of sliced
strawberries for garnish) 1/4
cup basil leaves + several sprigs for garnish (can substitute mint) 1/2
cup cane sugar 2 limes, juiced + I lime in thinly sliced rounds Club soda / seltzer water Ice
3/4 pound rinsed and diced rhubarb 1/2 pound rinsed and
quartered strawberries 1/4
cup honey 1/4
cup water 1/2 vanilla bean Juice of 1/2 lemon 1/4
cup chia seeds handful of nuts for garnish, optional
Ingredients 1
cup mango, diced 1
cup strawberry, diced 1
cup kiwi, diced 1
cup pineapple, diced 1
cup blackberries,
quartered 1 / 2
cup red onion, diced 2 tablespoons agave or liquid sweetener of choice 1 tablespoon rosemary, finely chopped Preparation 1.
I also added a
quarter cup of sugar and 2
cups of fresh chopped berries — raspberries and
strawberries.
Serves 6 3/4
cup limoncello 1
cup fresh raspberries 1
cup hulled and
quartered fresh
strawberries 1 750 - ml bottle chilled demi - sec rosé champagne 1 medium lemon, thinly sliced, seeds discarded