Celebrate strawberry season with these fun recipes...
US TALK
Ingredients
* 2 cup red onion
* 1 jalapeZo pepper, seeds & ribs removed
* 3 cup cilantro
* 2 Tbsp lime juice
* 2 cups of strawberries
* 3 Tbsp salt
Instructions
* 1. In a chopper, add red onion, jalapeZo, cilantro and lime juice. Pulse to chop into medium chunks.
* 2. Remove stems from strawberries. Chop into small, bite-sized pieces.
* Place chopped strawberries 3. in a bowl. Add onion and pepper mixture and stir.
* Season with salt and let sit for about 5 minutes.
* 4. Serve with tortilla chips and enjoy!
Ingredients
* 5 large strawberries
* 1 tablespoon honey
* 1 cup thick yogurt
Instructions
* 1. Add strawberries and honey into a food processor and mix until a puree forms. You will need about 3 cup puree for this recipe. Save any leftover for later use.
* 2. Mix together puree and yogurt in a bowl and scoop mixture into a piping bag.
* 3. Pipe out tiny dollops of yogurt on the lined pan, about 1 inch in diameter. Freeze for about 1 hour and serve!
Ingredients
* 1 cup sliced fresh strawberries
* 1 teaspoon sugar
* 2 cup nonfat plain yogurt
* 3 cup granola
Instructions
* 1. Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes.
* 2. To assemble parfait, layer yogurt and the strawberries with their juice in a 2-cup container. Top with granola.
Ingredients
* 1 tablespoon corn starch
* 1 tablespoon sugar
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon pepper
* 1/2 cup water
* cup fresh strawberries, coarsely chopped
* 1/2 cup white wine or white grape juice
* 2 teaspoons minced fresh mint
Instructions
* 1. In a small saucepan, mix the first five ingredients until smooth; stir in strawberries and wine. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until thickened and strawberries are softened, stirring occasionally. Remove from heat; stir in mint.
* 2. Sprinkle chicken with salt and pepper. On a lightly oiled grill rack, grill chicken, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165E; brush occasionally with 1/4 cup sauce during the last 4 minutes. Serve with remaining sauce. Sprinkle with green onion.
Chicken
* 4 boneless skinless chicken breast halves (6 ounces each)
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* Sliced green onion
