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  • Hui Hui Lee, RD/LD

It is time to try STRAWBERRIES in different ways


Hello friends! Is it just me or do you too feel like time flies by so fast. I feel like April was just yesterday, and we were talking about eating healthy yet affordable. Now, I am sitting in front of my computer thinking about what to share with you in May. To search for ideas, I found that grocery shopping always makes that light bulb appear! So this time, I found strawberries (at the store) are much fresher and sweeter, and the price is lower at this time. Also from my understanding, May is National Strawberry Month.


Strawberries are one of the most favorite of America's fruit choices (USDA Economic Research Service, 2021). Strawberries are particularly well-known for their Vitamin C content. They also contain an excellent source of manganese, and have a good source of folate. The antioxidant roles of vitamin C and phytochemical in strawberries possess potential health benefits, such as reducing cardiovascular disease (CVD), stroke, and diabetes risk; lowering the risk of death (from CVD and cancer); as well as boosting our immune system (may shorten the duration of cold) (Thalheimer, 2015).


We can find strawberries in several different forms at the store - they are either fresh, frozen, dried, and/or jam/jelly. Not only are these strawberries delicious and nutritious, they are also very versatile. We can incorporate them in sweet desserts, salads, and/or savory entree dishes. ARE YOU NOW READY TO TRY SOME STRAWBERRY RECIPES?


Strawberry Tabouli Salad: This is a very refreshing summer salad that is made with finely diced strawberry, cucumbers, fluffy quinoa, cilantro/mint, and parsley. I added some toasted sliced almonds. The recipe adapted from Feasting from Home.





Summer Chipotle Chicken Cobb Salad with Cilantro Lime Dressing: This is an extremely flavorful salad! My friend, Lisa, loves this chicken cobb salad. The original recipe of chicken cobb salad called for cilantro vinaigrette dressing, but I adapted another recipe for the cilantro lime dressing, which I feel I had made a right decision. For the chicken cobb salad, I adapted the recipe from Pinch of Yum; as for the cilantro lime dressing, I adapted the recipe from Love and Lemons.





Strawberry Arugula Salad: This is a vegetarian-friendly strawberry salad and it goes very well with some homemade balsamic vinaigrette. It is super easy to put the salad together! This salad works best for people with hectic schedules. The recipe is adapted from Cookie and Kate.





Strawberry, Basil, and Balsamic flatbread pizza: I love the combination of sweet and savory on the flatbread pizza. With fresh basil added to pizza, it definitely takes the dish to another level. The recipe is inspired by Cookie and Kate.





Strawberry, Basil, Gruyere Cheese Panini: The flavor of the panini recipe is similar to strawberry, basil, and balsamic flatbread pizza. The original recipe called for goat cheese, but I personally do not like goat cheese that much, therefore I swapped out goat cheese for Gruyere cheese. The recipe is inspired by Cookie and Kate.





Strawberry Basil Chickpea Salad Sandwich: No time for cooking your lunch? This vegetarian strawberry basil chickpea salad sandwich is perfect for you! It is a flavorful, easy-to-make, and filling sandwich. I enjoy every bite of it! The recipe is adapted from Peas and Crayons.





Strawberry Sweet and Sour Pork: I know it sounds very strange to add strawberry in sweet and sour pork, but you must give it a shot! I think it is quite a delicious combination. I used two different recipes to make this strawberry sweet and sour pork. For air-fried pork bites, I adapted the recipe from Healthy Nibbles. As for the sweet and sour sauce, which is inspired by Post Magazine.





Grilled Balsamic Pork Tenderloin with Strawberry Compote: This grilled balsamic pork tenderloin is definitely a summer-flavored dish! The strawberry compote pairs perfectly with the savory grilled tenderloin. Our chef, Brendan, actually helped to prepare this dish for me. The recipe is adapted from Feasting from Home.






Strawberry Shortcake Filled with Whipped Coconut Cream: This shortcake is gluten-free and I want to say it is also made vegan-friendly. I never thought I would like coconut cream but when I gave this strawberry shortcake a try, I IMMEDIATELY FELL IN LOVE with this dessert! The recipe is adapted from Cookie and Kate.





Orangeberry Shortcake Cookies: This is a very clever recipe, it incorporates citrus fruit (orange) to strawberry shortcake cookies. These cookies are so fluffy, light, refreshing, and most importantly DELICIOUS! I made mine “a little” bigger than what the recipe says, it is totally my fault for not reading the recipe properly. The recipe is adapted from Pinch of Yum.





Strawberry Scone: These scones are very soft and tender, bursting with a generous amount of fresh chopped strawberries, and lastly drizzle with sweet glaze! The recipe is inspired by

Natasha’s Kitchen.





* Most of the ingredients were sponsored by DRH Health Food and Nutrition Department.



References

Thalheimer, J. (2015). Celebrate summer fruits. Today’s Dietitian, 17 (7), 20. Retrieved from https://www.todaysdietitian.com/newarchives/070115p20.shtml


USDA Economic Research Service (2021). Apples and oranges are the top U.S. fruit choices. Retrieved from https://www.ers.usda.gov/data-products/chart-gallery/gallery/chart-detail/?chartId=58322#:~:text=Apples%20held%20the%20top%20spot,to%203.3%20pounds%20per%20person

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