Strawberries in the Springtime

Nothing is sweeter in the springtime than a fresh bowl of bright red strawberries! These juicy, heart-shaped berries are chock full of nutrition. Coming in hot with an abundance of vitamin C, fiber, folate, and anti-inflammatory properties make this fruit essential in our diet. Strawberries are the perfect definition of “tiny but mighty.” The best ways to enjoy these cute, nutrient-dense berries in the spring months are endless. Strawberries can be prepared in many different ways and can be combined with many different flavor profiles. They are found in desserts like cheesecakes and muffins; entrees like strawberry and spinach salads; condiments like strawberry jam; and in fun adult beverages like martinis or margaritas. Sweet or savory, whatever you might be feeling, strawberries satisfy any craving you might be having. To take advantage of the deliciousness and nutritional benefit of strawberries, here are some recipes to include in your springtime menu: https://www.allrecipes.com/gallery/spring-strawberry-ideas/ Strawberry Spinach Salad Ingredients: Dressing: ½ cup white sugar ½ cup olive oil ¼ cup distilled white vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon minced onion ¼ teaspoon paprika ¼ teaspoon Worcestershire sauce Salad: 1 quart strawberries - cleaned, hulled and sliced 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces ¼ cup almonds, blanched and slivered Directions Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour. Make salad: Combine strawberries, spinach, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving. Strawberry Jam Ingredients: 2 pounds fresh strawberries, hulled 4 cups white sugar ¼ cup lemon juice Directions Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries. Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area. Strawberry Muffins Ingredients ½ cup milk ¼ cup canola oil 1 large egg 1 ¾ cups all-purpose flour ½ cup white sugar 2 teaspoons baking powder ½ teaspoon salt 1 cup chopped strawberries Directions Preheat the oven to 375 degrees F (190 degrees C) Line 8 standard-sized muffin cups with paper liners. Lightly beat milk, oil, and egg in a small bowl. Mix flour, sugar, baking powder, and salt together in a large bowl. Toss in chopped strawberries and stir to coat with flour. Fold in the milk mixture until just combined. Divide batter evenly among the prepared muffin cups. Bake in the preheated oven until the tops bounce back from the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool for 10 minutes in the pan before removing to a wire rack to cool completely. kc