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When you think of strawberries, you might automatically think “sweet”.
And you wouldn’t be wrong.
But on this episode, Karen visits Vaughan Farms Produce, where she picks her own strawberries, and along with special guest Jen Vaughan, shows you how easy it is to make some savory strawberry dishes.
You don’t want to miss her recipes for Strawberry Bruschetta, Strawberry Salsa and Jen’s famous Strawberry Scallops!
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RECIPES
Strawberry Bruschetta
Topping
1 ½ cups fresh sliced strawberries
1 ripe mango
1 cup quartered grape tomatoes
2 Tbs thinly sliced basil leaves
½ shallot –minced
2 Tbs good quality olive oil
1 Tbs apple cider vinegar
1 Tsp white sugar
½ Tsp ground pepper
½ Tsp salt
Bruschetta
1 French bread baguette sliced into ¾ inch slices at an angle
1 package softened goat cheese
2 Tbs olive oil
For the topping:
Simply combine ingredients in a large bowl and set aside, allowing the fruits to macerate while you prepare the bruschetta.
For the bruschetta:
Turn oven on to broil setting.
Cut the baguette at an angle into slices that are approximately ¾ inch thick. Brush each side with olive oil and place on a cookie sheet, making sure not to overlap the slices.
When the oven is ready, place bread into oven for approximately 1 minute (oven temperatures can vary -Don’t walk away! ) or until the edges of the bread are brown and the center is golden. Turn slices over and broil another minute or so –until the color matches the other side. Remove immediately and let cool for a minute or two. Once bruschetta is cooled, slather with an even layer of goat cheese and top with the strawberry mixture. This is delish! Enjoy!
Spicy Strawberry Salsa
1 ½ cup strawberries -diced (small dice)
¼ red onion -finely chopped
1 clove garlic -finely minced
1 scallion finely chopped
2 Tbs fresh cilantro -chopped
1 Tbs pickled jalapeno juice
1 ½ Tbs pickled jalapenos -minced
¼ cup orange juice
¼ Tsp ground Cayenne
½ Tsp Salt
½ Tsp fresh ground pepper
Combine all ingredients in a medium sized bowl, and chill. If you can’t wait, you can eat this right away, but if you can hold out, the flavors will meld together and be amazing. Serve with tortillas.
Strawberry Scallops –Recipe by Jennifer Vaughan
4 Tbs butter
1 Tbs lemon juice
1 Lb. scallops
1 Pint Strawberries -sliced
1 Tbs fresh parsley -chopped
¼ cup Champagne or sparkling fruit juice
In a large sauce pan, over medium-high heat, melt butter. Add lemon juice and scallops. Sautee scallops until lightly browned on each side, being careful not to overcook. Add parsley and champagne and stir to combine. Add sliced strawberries and gently stir. Reduce heat and simmer 5 minutes.
Serve these delicious scallops with couscous or a fresh salad. Make sure to top the scallops with plenty of the delicious sauce and strawberries! Your guests will love these!
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