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Life is just a bowl of - berries!

Strawberry recipes

By Linda Smith / For the Enterprise

Theresa Millang really hit it out of the park with her cookbook The Joy of Strawberries: The Refreshing Taste of Summer. What’s not to love about 240 spiral-bound pages filled with tantalizing recipes using strawberries? From frosty beverages, scones and muffins, cakes to cheesecakes, cobblers to crisps, pies, ice cream, soups and salads, shortcakes, cupcakes, tortes to tarts, you will find plenty to tempt your taste buds when you prepare strawberries in even a few new ways. The Joy of Strawberries is available at local booksellers; and tasty, fresh strawberries have finally arrived locally.

Nelan’s Strawberry Soda

1 c. whole milk

1/2 c. fresh strawberries

1/2 c. vanilla ice cream, softened

2 T. granulated sugar

1 c. ginger ale, chilled

Place milk, strawberries, vanilla ice cream and sugar in a blender. Cover and process until smooth. Pour into two tall glasses. Add ginger ale and serve immediately. Makes 2 servings.

Strawberry-Rhubarb Crisp


4 c. fresh strawberries, halved

3 c. fresh rhubarb, sliced 1/2-inch thick

1 t. pure vanilla extract

2/3 c. granulated sugar

1 T. cornstarch

1 T. all-purpose flour


3/4 c. all-purpose flour

3/4 c. granulated sugar

1/2 t. ground cinnamon

1/2 t. ground nutmeg

1/8 t. salt

6 T. butter, softened

3/4 c. quick-cooking oats, uncooked

Preheat oven to 400 degrees. Butter a shallow 2-quart baking dish. Filling: Mix all filling ingredients in a large bowl until blended; set aside. Topping: Mix flour, sugar, cinnamon, nutmeg and salt in another bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in quick-cooking oats. Spoon mixture evenly over filling mixture. Bake about 40 minutes or until bubbly and topping is lightly browned. Remove from oven. Cool slightly before serving. Refrigerate leftovers. Makes 8 servings.

Strawberry Dessert Pizza

1 (20-oz.) pkg. refrigerated sugar cookie dough

1 (8-oz.) pkg. cream cheese, softened

1/3 c. granulated sugar

1 t. pure vanilla extract

1 (8-oz.) container frozen nondairy whipped topping, thawed

2 c. fresh strawberries, sliced

Melted white chocolate

Preheat oven to 350 degrees. Grease a 12-inch pizza pan. Press cookie dough firmly into prepared pan. Bake 20 minutes or until golden brown. Remove from oven; cool in pan on a wire rack. Beat cream cheese, sugar and vanilla extract in a large bowl on high speed until well blended. Gently stir in whipped topping. Spread mixture over cooled crust. Top with strawberries. Drizzle with melted white chocolate as desired. Cut into wedges and serve immediately or cover and refrigerate until ready to serve. Refrigerate leftovers. Makes 12 servings. Note: The kids will love this one!

Frozen Strawberry Margarita Squares


1 1/4 c. crushed pretzels

4 T. butter, melted


1 (14-oz.) can sweetened condensed milk

1 c. pureed strawberries

1/2 c. fresh lime juice

1 (8-oz.) container frozen nondairy whipped topping, thawed


1 c. sliced strawberries

Crust: Mix pretzel crumbs and butter in a 13x9-inch baking pan. Press mixture firmly onto bottom of pan. Chill. Filling: Mix sweetened condensed milk, strawberry puree and lime juice in a bowl until blended. Stir in whipped topping. Pour mixture into prepared crust. Freeze 6 hours. Let stand at room temperature 15 minutes before cutting. Topping: Garnish with sliced strawberries when serving. Freeze leftovers. Makes 16 servings.

Grilled Salmon with Strawberry Salsa


1 seedless cucumber, finely chopped

2 green onions, thinly sliced

1 T. chopped cilantro

4 T. rice wine vinegar

Salt and pepper, adjusted to taste

2 c. fresh strawberries, coarsely chopped

6 skinless salmon fillets


1/2 c. butter

2 cloves garlic, chopped

2 T. soy sauce

1 T. honey

1 T. fresh lemon juice

Salsa: Mix all ingredients except strawberries in a glass bowl. Cover and refrigerate at least 1 hour, longer if possible. Stir in strawberries just before serving. Sauce: Melt butter in a small saucepan over low heat until hot. Stir in garlic. Stir in soy sauce, honey and lemon juice; cook and stir 2 minutes. Brush salmon with sauce and place on an oiled fish grilling rack. Place rack 4 inches from fire. Grill 4-5 minutes on each side, brushing with sauce while cooking. Serve immediately with salsa. Refrigerate leftovers. Makes 6 servings.

Asparagus-Spinach Salad

with Strawberry Dressing

Strawberry Dressing:

1/2 c. fresh orange juice

2 T. raspberry vinegar

2 T. extra-virgin olive oil

4 t. honey

1/4 t. salt

1 c. fresh strawberries, hulled


1 lb. tender asparagus spears, blanched and drained

8 c. trimmed spinach leaves

4 T. toasted slivered almonds

Fresh strawberries, hulled

Strawberry Dressing: Process orange juice, vinegar, olive oil, honey and salt in a food processor or blender until blended. Add strawberries; pulse on and off just until combined. Do not puree; dressing should be chunky. Pour dressing into a glass container; cover and refrigerate. Salad: Arrange 2 c. spinach on four salad plates. Top each with equal portions of asparagus. Drizzle with 1/3 c. strawberry dressing. Top each with 1 T. toasted almonds. Garnish with fresh strawberries. Makes 4 servings.