A Bit Of Seasonal Strawberries

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From my recent travels, I have certainly been inspired with different flavors and dishes that will inspire the next few posts. My current focus is the beloved strawberry. Strawberries are great as a snack, addition to breakfast and in desserts. When they are in season, I use them in as many ways as I can she I love the challenge of finding new ways to use them. I decided on a cocktail and a different take on a salad with strawberries and the beautiful onions that are now in season at the farmer’s market. In case you are worried about onion breath, onions are transformed through the picking process and becomes a completely different flavor. Below are the recipes of two new additions that are sure to be memorable and delicious. Share your thoughts and as always enjoy!

Strawberry Jalapeño Cocktail

Ingredients:
1/2 cup of fresh strawberries
1 medium jalapeño
Juice of two limes
1 1/2 -2 oz of vodka
6 oz of club soda

Directions:
1. Cut the tops off a handful of strawberries and cut them into fourths.
2. Reserve two cut up strawberries for your glass. Add them to a martini shaker.
3. Rinse two limes and cut them in half. Juice them into the martini shaker and add the limes.
4. Cut one medium jalapeño in half and remove the seeds. Put half into the martini shaker.
5. Muddle the ingredients until broken down.
6. Add vodka, top and shake.
7. Muddle the remaining strawberries in your glass, add strained contents of the shaker, club soda and the remaining half of the jalapeño.
8. Enjoy!
Picked Onion and Strawberry Salad

Ingredients:
1 cup of chopped strawberries
1 cup of sliced onion (1 small)
1/4 cup apple cider vinegar
1 tsp. sugar
2 tbsp. chopped lovage or parsley
1 tsp. sea salt
1 tsp. coarse black pepper
1 tsp. onion powder
1 tsp. cayenne

Directions:
1. Combine sugar and vinegar in a medium-sized bowl until sugar is dissolved.
2. Cut an onion in half then peel each half. Slice each half thinly and add to the vinegar mixture. Let sit for 10 minutes.
3. Cut strawberries and add to the bowl.
4. Rinse and chop fresh herbs and add it and seasoning to the bowl and mix well.
5. Enjoy.

A Bit Of The Crockpot

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I knew at the beginning of the week that this week would be busy. So I pulled out the crockpot so that I could cook and run necessary errands. I know we all get busy and try to eat well while managing hectic schedules, so I thought this dish could make a great addition when you are on the go. I decided to load up the traditional meat sauce with extra veggies for those lunches and dinners where I won’t have time or energy to make an extra vegetable. This dish is great because of course it stretches further and I personally didn’t feel any guilt about a little extra sauce since I know it is loaded with great veggies and even better flavors. Check out the recipe below and share your thoughts!

Ingredients:
1 lb. lean ground beef
3 medium carrots chopped
3 cups chopped kale
2 cups chopped onion
1 cup chopped parsley
1 14.5 oz can diced tomato no salt added
1 28 oz crushed tomato
1 6 oz can tomato paste
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. sea salt
2 tbsp. coarse black pepper
2 tsp. cayenne pepper
1 tbsp. Italian seasoning
1 cup of water

Directions:
1. Cut off the ends of a large onion. Peel it and cut in half before dicing each half.
2. Peel and dice 3 medium carrots.
3. Brown ground meat with onion and carrots in a large skillet for 5-7 minutes.
4. Once cooked, at the mixture to the crockpot.
5. Open all cans and add contents to the crockpot. Stir well.
6. Add in all seasoning and mix well.
7. Rinse and chopped parsley and add to the crockpot.
8. Rinse and chopped kale, which makes about 3 cups. Add kale and water, if needed and top the crockpot.
9. Set timer and cook on high for four hours.
10. Serve with pasta and enjoy.