May 2 I picked the first strawberry from my garden and was it ever flavourful!
Strawberries have been associated with love since ancient days, primarily because of their shape. Greek mythology places the origins of the wild strawberry with the Goddess Aphrodite who wept with such passion at her lover’s death that her tears fell to the ground as small red hearts, (wild strawberries).
Today’s recipes include a wonderful salad and since rhubarb is still in season, I’ve included a delicious dessert square for you to try. Enjoy.
Strawberry &
Balsamic Grilled
Chicken Salad
1 pound chicken breasts
½ cup balsamic vinaigrette (I used aged balsamic, lemon infused olive oil (1 Tbsp.)
2 cups baby spinach
2 cups arugula or spring mix
1 pint strawberries, sliced arugula
4 strips bacon, cooked and crumbled
4 ounces goat cheese, crumbled
¼ cup roasted pecans (350 in oven 6 minutes) or candied pecans
¼ roasted strawberry balsamic vinaigrette or balsamic vinaigrette
Place the chicken and first balsamic vinaigrette in a large ziplock bag and marinate in the fridge for 30 minutes to over night.
Heat the grill or a grill pan over medium heat and brush it with oil. Place the chicken on the grill until cooked, about 4-6 minutes per side and set aside for 15 minutes or so.
When cool, slice into bite-sized pieces. Combine baby spinach, arugula or spring mix, and strawberries in bowl and toss together. Arrange salad mixture onto plates. Top salad evenly with chicken, bacon, goat cheese, and pecans. Drizzle the top of each salad with remaining balsamic vinaigrette. Enjoy!
Strawberry-Rhubarb Squares
Crust and Topping
1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1-1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 tsp. baking soda
1/4 teaspoon salt
Filling
2 cups granulated sugar
2/3 cup all-purpose flour
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Whipped cream or ice cream, if desired
Heat oven to 375 F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream.Store covered in refrigerator.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every Wednesday and one Sunday per month.
