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Strawberry-Tomato Caprese Salad
Dinner Italian

Strawberry-Tomato Caprese Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place tomatoes onto a platter. Alternate strawberries and mozzarella slices in a row beside tomatoes. Drizzle balsamic vinegar over tomatoes only. Toss basil over entire plate. Drizzle olive oil over everything and season the entire dish with salt and pepper.

By Carol Castellucci Miller

Strawberry Caprese Panzanella
Dinner Italian

Strawberry Caprese Panzanella

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 For the dressing, whisk together garlic, shallot, vinegar, honey, pepper and salt in a medium bowl until well combined. While whisking, slowly drizzle in oil until all oil is incorporated.
  2. 2 For the panzanella, preheat oven to 400 degrees F (200 degrees C).
  3. 3 Place bread cubes on rimmed baking pan and drizzle with oil; toss until all bread cubes are coated in oil. Transfer to oven and bake 10 to 12 minutes or until bread is dry and dark golden brown.
  4. 4 Meanwhile, place tomatoes, salt, and pepper in large bowl; toss until well combined. Let stand 5 minutes.
  5. 5 Add Stella mozzarella cheese, strawberries, basil, toasted bread, and dressing to bowl with tomatoes; toss until well combined.
  6. 6 Serve immediately, or for best flavor, allow salad to sit at room temperature 30 minutes before serving.

By Stella Cheese

Smithfield Holiday Ham
Dinner American

Smithfield Holiday Ham

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line a roasting pan with aluminum foil. Place a wire rack into the lined roasting pan.
  2. 2 Place ham fat-side up on the rack in the prepared roasting pan. Cover tightly with aluminum foil.
  3. 3 Roast in the preheated oven for 15 minutes per pound of ham, 60 to 90 minutes.
  4. 4 Glaze according to directions.
  5. 5 Garnish with grilled or roasted asparagus, strawberries, and blueberries.

By Smithfield®

Spinach Salad with Berries and Goat Cheese
Dinner

Spinach Salad with Berries and Goat Cheese

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
  2. 2 Drizzle salad with raspberry vinaigrette to serve.

By Rebekah Rose Hills

Sunday Best Fruit Salad
Dinner

Sunday Best Fruit Salad

4.5

Prep
20 min
Cook
Total
45 min

Instructions

  1. 1 In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
  2. 2 In a large salad bowl, combine the peach pie filling and pineapple chunks.
  3. 3 Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
  4. 4 Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
  5. 5 Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
  6. 6 Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.

By pattie

Smoked and Glazed Chicken Thighs
Dinner

Smoked and Glazed Chicken Thighs

Prep
40 min
Cook
125 min
Total
175 min

Instructions

  1. 1 Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
  2. 2 Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
  3. 3 Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
  4. 4 Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
  5. 5 Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
  6. 6 Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.

By John Somerall

Strawberries Romanoff
Dinner French

Strawberries Romanoff

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine sour cream, brown sugar, and brandy in a bowl and mix to combine.
  2. 2 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add white sugar gradually, continuing to beat until whipped cream is thick. Fold whipped cream into sour cream mixture and blend well. Serve with fresh strawberries.

By steph

Red, White, and Blue Salad
Dinner

Red, White, and Blue Salad

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
  2. 2 Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
  3. 3 Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

By Bibi

Big Ray's Rhubarb Relish Recipe
Dinner American

Big Ray's Rhubarb Relish Recipe

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir brown sugar, rhubarb, strawberries, vinegar, cinnamon, allspice, cloves, and nutmeg together in a saucepan over medium heat. Cook and stir until relish thickens, about 30 minutes. Cool, transfer to a sealable container, and store in the refrigerator.

By bfr610

Chelsey's Strawberry Salad with Poppy Seed Dressing
Dinner American

Chelsey's Strawberry Salad with Poppy Seed Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place lettuce, red onion, and strawberries in a large bowl. Place creamy salad dressing, sugar, milk, vinegar, and poppy seeds in a jar with a tight-fitting lid; cover jar and shake until smooth. Pour dressing over salad; toss to combine.

By Chelsey Carr

LaWanna's Mango Salsa on Tilapia Fillets
Dinner American

LaWanna's Mango Salsa on Tilapia Fillets

4.1

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar.
  2. 2 Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

By Allen Goforth

Filet Mignon and Balsamic Strawberries
Dinner American

Filet Mignon and Balsamic Strawberries

4.4

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C).
  3. 3 Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
  4. 4 Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

By cdagirl

Strawberry Romaine Salad
Dinner American

Strawberry Romaine Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.
  2. 2 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.

By Mary J Wright

Milk Chocolate Cheesecake
Dinner American

Milk Chocolate Cheesecake

4.7

Prep
15 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan.
  2. 2 For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside.
  3. 3 For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture.
  4. 4 Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.

By Duncan HinesR Canada

Grilled Chicken Salad with Strawberry Poppy Seed Dressing
Dinner American

Grilled Chicken Salad with Strawberry Poppy Seed Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine 1 cup sliced strawberries, olive oil, vinegar, honey, poppy seeds, onion, mustard, salt, and black pepper in the bowl of a food processor; pulse until dressing is smooth.
  2. 2 Combine diced chicken, 1 pint sliced strawberries, and pecans in a large bowl; drizzle dressing over top and gently toss to coat.

By SunnyDaysNora

Biscuit Wedges with Fruit in Vanilla Syrup
Dinner American

Biscuit Wedges with Fruit in Vanilla Syrup

Prep
Cook
Total
40 min

Instructions

  1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
  2. 2 Bake according to package directions.
  3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
  4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Sweet and Peppery Watermelon Salad
Dinner American

Sweet and Peppery Watermelon Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
  2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma

Spring Salad with Blueberry Balsamic Dressing
Dinner American

Spring Salad with Blueberry Balsamic Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Make the salad: Toss spring greens, strawberries, blueberries, blue cheese, and walnuts together in a bowl.
  2. 2 Make the dressing: Blend oil, vinegar, blueberries, honey, and mustard together in a blender until dressing is smooth. Season with salt and black pepper. Pour dressing over salad and toss to coat.

By Web Spinner

Green Tea (Matcha) Tiramisu
Dinner American

Green Tea (Matcha) Tiramisu

4.0

Prep
15 min
Cook
Total
275 min

Instructions

  1. 1 Stir graham cracker crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of a 7-inch round springform pan. Place pan in refrigerator until cold, about 20 minutes.
  2. 2 Beat cream cheese and 6 tablespoons plus 1 teaspoon sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons green tea powder into cheese mixture.
  3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
  4. 4 Stir gelatin into warm water in a small bowl until dissolved. Stir gelatin mixture into cream cheese mixture; pour mixture over refrigerated graham cracker crust. Chill in the refrigerator until firm, at least 4 hours.
  5. 5 Dust top of tiramisu with green tea powder and confectioners' sugar; decorate with sliced strawberries.

By Miho

Strawberry and Spinach Salad with Honey-Poppy Seed Dressing
Dinner American

Strawberry and Spinach Salad with Honey-Poppy Seed Dressing

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine avocado oil, vinegar, mayonnaise, honey, poppy seeds, mustard, and salt in a pint-sized jar with a tight-fitting lid; shake vigorously, about 1 minute. Refrigerate dressing until salad is ready.
  2. 2 Divide spinach leaves among 4 salad plates; top with strawberries, crumbled bacon, and chopped pecans. Drizzle dressing over salads; serve.

By Bibi

Canada Day Three Berry Trifle
Dinner American

Canada Day Three Berry Trifle

5.0

Prep
50 min
Cook
Total
290 min

Instructions

  1. 1 Place cake cubes in the bottom of a trifle bowl. Combine 1 cup boiling water and raspberry gelatin mix in a large measuring cup until gelatin is dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top; chill trifle in the refrigerator until gelatin sets, about 45 minutes.
  2. 2 Whisk 2 cups cold milk and 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over raspberries in the trifle bowl; chill trifle in the refrigerator until pudding sets, about 45 minutes more.
  3. 3 Combine 1 cup boiling water and cherry gelatin mix in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin mixture over pudding in the trifle bowl; spread cherries over top. Chill trifle in the refrigerator until gelatin sets, about 45 minutes more.
  4. 4 Whisk remaining 2 cups cold milk and remaining 1 package pudding mix together in a bowl for 2 minutes. Spread pudding mixture over cherries in the trifle bowl; chill in the refrigerator until pudding sets, about 45 minutes more.
  5. 5 Combine remaining 1 cup boiling water and strawberry gelatin mix together in a large measuring cup; stir in remaining 1 cup cold water. Pour strawberry gelatin mixture over pudding in the trifle bowl; spread strawberries over top. Chill trifle in the refrigerator until trifle completely set, about 1 hour more.
  6. 6 Spread whipped topping over trifle; garnish top with reserved berries.

By Phoebe