Strawberry caprese salad
Yield: 6 servings
1 lb. local strawberries, sliced
1/8 cup sugar
1/2 cup extra virgin olive oil
1 Tbsp. mint leaves
1/4 cup almonds, sliced
1/8 cup Parmesan cheese
1/2 clove garlic
1 lb. fresh mozzarella cheese, 1/2-inch slices
1 Tbsp. balsamic vinegar (1/2 tsp. for each serving)
In a bowl, combine strawberries and sugar. Cover and set aside.
Mint pesto drizzle: In a food processor, combine the olive oil, mint leaves, sliced almonds, Parmesan cheese and garlic.
Divide the mozzarella and place the slices (overlapping) on each serving plate. Spoon 1/2 cup sugared strawberries around and on cheese.
Spoon 1/2 teaspoon balsamic vinegar and 1 to 2 tablespoons of the mint pesto drizzle over cheese and strawberries on each plate. Garnish with mint leaves.
1/2 cup olive oil
24 slices French baguette
Fresh mint leaves
1/2 lb. mozzarella cheese, sliced
2 cups local strawberries, chopped
1/4 cup white sugar, or as needed
Preheat oven’s broiler. Brush a thin layer of olive oil on each slice of bread. Arrange bread slices in a single layer on a large baking sheet.
Place bread under the broiler for 1 to 2 minutes; turn over and continue cooking until lightly toasted on both sides. Place one mint leaf on each piece of toast, followed by a slice of mozzarella; spoon some chopped strawberries over the cheese and sprinkle sugar over the strawberries.
Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve, garnished with fresh mint leaves.
Tangy strawberries & shrimp
Yield: 4 servings
2 garlic cloves, crushed
1 Tbsp. organic honey
2 tsp. nam pla (Thai fish sauce)
1 Tbsp. grated lemon zest
Juice of 2 limes
2 Thai red chilies, finely diced
6 oz. cooked and shelled shrimp
1/3 cup unsalted roasted almonds, lightly chopped
2 cups strawberries, cut into quarters
2 Tbsp. chopped cilantro
1 tbsp. chopped mint leaves
In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime juice zest and chilies.
Fold in the shrimp and almonds, add the strawberries and stir to combine. Sprinkle and stir in chopped cilantro and mint, serve.
— Chef Mark Allison, dean of culinary education at Johnson & Wales University