A few favorites: Strawberries

Pleasant Grove's Strawberry Days are coming up in a few weeks and I've been enjoying the start of the strawberry season and how they are getting more affordable in all the stores. Besides eating them fresh or on any kind of breakfast bread (pancakes, waffles, french toast) or dipped in chocolate, here are a few more of my favorite ways to eat a strawberry.

Nutella and Strawberries:

On any slice of bread, (I like mine toasted) spread Nutella hazelnut spread and load up with fresh sliced strawberries.

Dessert Crepes:

Using the following crepe recipe, roll warm crepes up with vanilla ice cream, fresh sliced bananas and strawberries, and drizzle with a little caramel topping. You could also add some more bananas and strawberries on top. For a little crunch, I like to sprinkle with raw sugar granules (In the picture, I also added chocolate chips).
Crepes:

1/2 cup milk

2 eggs

1 cup flour

1 T oil

1/4 teaspoon salt

Combine all ingredients and blend until smooth. Fry in lightly greased frying pan over medium heat. (I use coconut oil and it gives them such a light, yummy flavor!) Fry on both sides until golden brown.

Strawberries N Cream

At Strawberry days here in Pleasant Grove, you can sample some delicious Strawberries 'n Cream every year, or you can make it yourself, which I do often. For the festivities, the city uses soft serve ice cream, still in it's liquid form and drizzles it over fresh sliced strawberries. If you don't have access to this, you can simply add a tablespoon or two of sugar and a little vanilla to about a cup or less of heavy cream, and drizzle it over your strawberries. You can also substitute plain yogurt or half and half for the cream.

Chicken Salad:

Cook larger bite-sized pieces of chicken your favorite way (BBQ, honey-lime, seasoned, battered, etc.) and add them to a fresh spinach salad with your choice of toppings, and add some fresh sliced strawberries and candied nuts.

Candied nuts:

In a hot frying pan, sprinkle about 1/2 cup white sugar over bottom of pan. Wait until sugar begins to melt to liquid, and add slivered almonds or pecans or walnuts and stir quickly until nuts are coated and slightly brown. Remove from heat immediately and allow to cool enough to break them into smaller pieces. This salad is also yummy with Angelyn's raspberry vinegarette dressing. (Recipe?)