There are strawberries in the Just Natural Farms CSA (Community Supported Agriculture) boxes along with several other fresh favorites from the farm this week.
You know a great way to use strawberries?
Make a strawberry pavlova!
This week’s topic for this power-packed one-hour cooking class including tastings and recipe is:
Named in honor of the Russian ballerina Anna Pavlova, this particularly dreamy meringue dessert is magnificent and deliciously easy, especially when served with those abundant juicy strawberries and drizzled with an elegant syrup of balsamic vinegar and a dollop of whipped crème. Strap on your ballet shoes… you’re gonna wanna pirouette after eating this jewel of a dessert!
Register BEFORE Saturday for $25/person!
OR walk in the day of the class for $30/person
We’re having fun deciding how to use all of the produce goodies! I shared a salad recipe last week, but I can’t help myself – I’m going to do it this week also. This Strawberry Spinach Salad is just SO good. (I promise we’ll shake things up with next week’s CSA recipe and share something other than a salad!)
Strawberry Spinach Salad
with Honey Lime Dressing
- 1 good-sized lime, freshly juiced and zested
- 1/4 cup canola oil
- 1/4 cup honey
- Pinch of salt
- 8 ounces baby spinach leaves
- 1 pint ripe strawberries, fresh, rinsed, hulled and halved
- 2-3 tablespoons red onion, chopped into small slivers
- 1/2 cup almonds, sliced
- 2 tablespoons sugar
For the dressing, in a bowl add the juice, zest, oil, honey and salt; whisk together and set aside.
In a large salad bowl, toss spinach leaves, strawberry halves, and red onion in a large salad bowl. Set aside.
Place almonds and sugar in a sauté pan and cook over medium-low heat. As sugar melts, stir almond and sugar syrup constantly. The almonds will brown a bit and the sugar will become amber colored, be very careful to not burn the almonds. Turn them out onto a dinner plate in a single layer to cool.
To serve, drizzle with dressing and top with some of the cooked almonds. Serve.
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