Welcome May: A Month of Strawberries, Barbecues, and More!

For me, May is a month chock full of social events, birthdays, anniversaries, graduations, and Mother’s Day. As a child, I remember meals ending with strawberries and angel food cake or simply strawberries and whipped cream. May is the peak season for strawberries, so almost any package you pick is full of these ripe beauties. Strawberries are less exotic than their cousins; blackberries, raspberries, and even blueberries, but make no mistake, they are a superfood in their own right.

They are packed with vitamin C, manganese, potassium, fiber, and to a lesser degree, folate. Phytonutrients and dietary fiber help keep our bodies healthy, benefitting our blood sugar, heart, and gut health.

Below are a few of my favorite strawberry recipes. If you have freezer space, it is a great idea to stock up and freeze some for use when fresh is no longer available.

I love this first recipe; it is a welcome addition to any gathering you attend and a great complement to brie.

Baked Brie With Strawberries

1 ½ cups sliced strawberries, divided

3 T. Balsamic vinegar

2 T. Honey

½ pound wheel of brie

Fresh basil leaves for garnishing

Sliced baguette or wheat crackers

Preheat oven to 350 degrees.

1. Place brie in an ovenproof or stoneware sheet pan, and bake for 15 minutes or until soft and heated through.
2. Add honey and balsamic vinegar to a 1-quart saucepan, stir together over low heat, and allow to reduce for 5 minutes.
3. Add 1 c. of the strawberries to the saucepan and cook for another 2-3 minutes until tender.
4. Remove the brie from the oven. Pour the warm strawberry mixture over the brie and garnish with the remaining strawberries and fresh basil.
5. Serve with sliced baguette or crackers.

For the main course, a twist on classic barbecue sauce but packed with flavor. Strawberry barbecue sauce! The sugar in strawberries makes them the perfect base for your creation. Whether you are grilling chicken, pork, or even a steak, this strawberry sauce is a tasty choice.

Sweet and Spicy Strawberry Barbecue Sauce

1 ½ cup strawberries, washed and sliced

1 T. balsamic vinegar

1 tsp brown sugar

1 tsp honey (optional)

1 tsp. fresh lemon juice

1 T. jalapenos

1. Pulse all ingredients except jalapenos in a blender cup or food processor until smooth.
2. Add jalapenos and pulse gently until desired consistency.  I like a few small chunks of jalapenos.

Brush on chicken, pork, or steak near the end of the cooking time.

Garnish with fresh strawberries and jalapenos.

Next, an easy Strawberry dish that can be set out on your buffet table that will satisfy your cravings.

Strawberries with Mascarpone and Chocolate

15 Large strawberries

½ pound mascarpone cheese

½ tsp lemon juice

½ tsp vanilla

3 T. powdered sugar

1-2 ounces of semi-sweet chocolate

1. Take the mascarpone out of the refrigerator and allow it to come to room temperature.
2. Wash and core strawberries and place in a colander to air dry.
3. Add chocolate to the double boiler.
4. Add mascarpone to a medium bowl, stir in lemon juice, powdered sugar, and vanilla.
5. Add mascarpone to a pastry bag fitted with a star tip.
6. Pipe filling into strawberries and arrange on a platter.
7. Drizzle melted chocolate onto the strawberries.
8. Optional: sprinkle chopped walnuts, shredded coconut, or sprinkles onto chocolate before it hardens.

Strawberry Muffins

Ingredients:

2 c. all purpose flour or almond flour

2 t. baking powder

¾ tsp salt

1 c. sugar

2 eggs

1 tsp vanilla extract

1 tsp almond extract

1/c milk (plant-based milk can be used)

2 cups strawberries, ¼” dice

Preheat the oven to 350 degrees and line a muffin pan with 12 paper liners. 

1. Sift together flour, baking soda, and salt, and set aside.
2. Cream together butter and sugar, and add eggs one at a time, scraping down the bowl in between.
3. Slowly add the flour mixture, alternating with the milk until the batter comes together, don’t over-mix.
4. Scoop batter and distribute evenly amongst liners.  
5. Bake for 25-30 minutes or toothpick clean.

Allow to cool completely and store in an air-tight container under refrigeration.

Choose strawberries that are bright red with no visible white spots, and that are firm to the touch but have a small amount of give when squeezed. They should smell fragrant, and there should be no moisture in the packing container.

Wash strawberries when you are ready to use them or eat them. Avoid washing berries and returning them to the refrigerator if you don’t plan on using them soon, so the berries don’t become mushy or turn moldy quickly.

Berries are an excellent fruit choice; they are low in calories, high in fiber, and antioxidants, and rich in vitamin C and manganese. Make berries a regular item in your eating pattern, and you will stay on the Path to Wellness!