Doubtless God could have made a better berry, but doubtless God never did.” — Dr. William Butler, 17th century English writer.
Butler is referring to the strawberry of course. Strawberries are members of the rose family and are the only fruit that wear their seeds on the outside — some 200 of them on an average berry. In ancient times the strawberry was a symbol for Venus, the Goddess of Love, because of its heart shape and red colour. In France, they are served to newlyweds at traditional wedding breakfasts in the form of a creamy sweet soup. The ancient Romans used them to treat everything from depression to bad breath.Today, strawberries are known to help reduce the risk of heart disease and certain cancers, they’re low in calories and high in vitamins C, B6, K, fiber, folic acid, potassium and amino acids. To store fresh strawberries in the fridge for a few days, wait until before you eat them to clean them, as rinsing speeds up spoiling.
Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
2 teaspoons corn oil
1 skinless, boneless chicken breast half, cut into bite-size pieces
1/2 teaspoon garlic powder
1-1/2 tablespoons mayonnaise
1/2 lime, juiced
1/2 teaspoon ground ginger
2 teaspoons milk
2 cups fresh spinach, stems removed
4 fresh strawberries, sliced
1-1/2 tablespoons slivered almonds
Freshly ground black pepper to taste
Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
In a bowl, mix mayonnaise, lime juice, ginger and milk.
Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.
Chicken Asparagus Casserole
½ pound fresh asparagus
¼ cup butter
1 (8-ounce) package sliced fresh mushrooms
½ cup diced onion
¼ cup all-purpose flour
3 cups chicken broth
1 cup whipping cream
½ cup shredded Parmesan cheese, divided
1 teaspoon salt
½ teaspoon ground black pepper
2 handfuls baby spinach leaves
2 green onions, sliced (green parts only)
2½ cups chopped cooked chicken (I use all the meat I could get off of 1 rotisserie chicken)
1 (8-ounce) package medium egg noodles, cooked
Preheat oven to 350 degrees.
Cut off tough ends from asparagus and discard. Cut asparagus into 2-inch pieces.
Melt butter in large skillet over medium heat and sauté asparagus, onion and mushrooms for 4 minutes. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually add broth and cream, whisking continuously. Cook 6 to 8 minutes. Stir occasionally. Add ¼ cup Parmesan cheese, salt, pepper, chicken, green onions and spinach. Place cooked egg noodles in a large bowl and add chicken mixture. Stir to combine everything. Spoon into greased 13X9-inch baking dish. Top with remaining ¼ cup cheese and bake for 30 minutes.
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month, with a colour feature.
