What’s the best way to start off a strawberry-themed dinner? Why, strawberry salsa, of course.
Following our farm tour with the California Strawberry Commission we were inspired to use our strawberries for just about every item on the dinner table. And of course we wanted to start off dinner with a real show-stopper. That’s where the strawberry salsa came in.
Strawberry Salsa Appetizer
This strawberry salsa is pretty simple. Additionally, it’s got a sweet-hot taste that just about everyone will find irresistible. You can serve it with chips, of course. But you can also serve it with baguette slices (extra delicious when toasted) or your favorite crackers.
A sweet-hot salsa that balances juicy strawberries with a peppery kick.
- 1/2 pound hot peppers of your choice
- juice of one lime
- 1/4 cup cilantro leaves, coarsely chopped
- 1/2 tsp salt
- 1 clove garlic, peeled
- dash pepper
- 2 cups fresh strawberries, hulled and finely chopped.
Roast, seed, and peel the peppers. In a food processor, puree the peppers along with the lime juice, cilantro, salt, pepper, and garlic. Stir in the strawberries. Serve immediately or store in the refrigerator for up to five days.
The Strawberry Dinner Continues
How can you possibly follow up a show-stopper like strawberry salsa? Easy – strawberry salad. This was pretty simple. First we just tossed some kale and spinach together with a handful of toasted slivered almonds and 1/3 cup crumbled feta cheese. Next we whisked together 1/3 cup olive oil, the juice of 1 lemon, 3 T. Dijon mustard, and 1 T. brown sugar – and tossed the dressing into the salad. Finally, we dotted the top of the salad with about 10 strawberries, hulled and sliced. Nice salad, right? With these colors, it works for both spring and Christmas:
Strawberry Dinner Main Course
For the main course, we served grilled chicken with a strawberry-mint relish. This strawberry-mint relish recipe came from the California Strawberry Commission. First, halve and hull 16 strawberries, toss them with cooking oil (we used olive oil), and grill them for about 30 seconds on each side. After they cool, toss them with 3 sprigs of mint cut into thin strips, 2 tsp. lime juice, 1 tsp. lime zest, and salt and pepper to taste. The end result is a surprisingly savory garnish that’s perfect for fish or poultry:
Strawberries for Dessert
Last but not least, we decided to finish up the strawberry feast with an old-fashioned strawberry cake like Grandma used to make. Specifically, there are no fancy ingredients or substitutes, just the usual flour, butter, and sugar, and of course, fresh strawberries. Furthermore, Grandma’s Old-Fashioned Strawberry Cake is even more delicious when you serve it warm and freshly glazed.
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