Aromatic Strawberries lined up in the Market
I’ve been home from Europe for a week now,
ahhhhhhh…. Loved going from the ALPS to Alsace. Love traveling and sharing my
love for wine, food and culture with others – but its great to be home, too!
One of my favorite parts of traveling, (other than
the delicious wine, yummy food, interesting people AND fabulous locations), is
going to farmer’s markets. This trip was a circle tour of the Lake Constance
area of Germany, Liechtenstein, Switzerland, Alsace and the Black Forest. If
you’ve followed me on Facebook you’ve seen some of my pictures – it was a
breathtaking beautiful and delicious week.
On a early morning walk I spied strawberries waiting outside a cafe.
The markets I visited in Europe were SO gorgeous –
bursting with foods so full of flavor, color and variety that a visit was truly
an epicurean experience. Strawberries were one of the spring fruits that filled
the markets. Not just any old grocery store berry – but strawberries so packed
with aroma that my nose led me to the stands that featured them.
The recipes below are inspired by the berries and
other veggies filling the European markets.  I was so thrilled to return and find that strawberries
are in season here in Georgia, too! But instead of the same old shortcake,
shake up your strawberries by using them in these quick, interesting and
healthy recipes.
You can see these recipes on my Strawberry Segment on Atlanta and Company, Tuesday morning in the noon hour!
and Asparagus Salad
2 Cups
Strawberries, Stemmed
1⁄4 Cup Fresh Lemon Juice
1 TB Dijon Mustard
1⁄2 Cup Extra Virgin Olive Oil 
Black Pepper and Sea Salt to Taste
3 Cups
Quinoa, Prepared
Asparagus Spears, Roasted and Chopped
2 Ripe Avocados, Chopped
1⁄4 Cup Chopped Basil, Chiffonade
4 Cups
Baby Arugula
1⁄2 Cup Chopped Toasted Almonds
Step One
To make the dressing, roast the strawberries on a aluminum foil lined
sheet tray, sprayed with nonstick spray – 10 minutes in a 400F oven. Remove
from the oven and let cool briefly. Coarsely Chop.
Step Two
Whisk the juice, mustard & oil together. Add the strawberries.
Season with salt & pepper.

To make the salad, gently combine the quinoa, asparagus, avocados and
basil together.
Spoon the quinoa over a bed of arugula, and drizzle with dressing as
desired. Top with almonds and basil.
Strawberry Balsamic Salsa Topping Seven Minute Salmon
2 Cups
Strawberries chopped
Zest of
1 Large Orange
3 TB
Orange Juice
1⁄2 Cup
Chopped Parsley
1 TB Balsamic Vinegar
2 TB Olive Oil
Pepper and Sea Salt to Taste 
2 TB Minced Red Onions

To make
the salsa, whisk together the strawberries, orange juice, parsley, vinegar and
olive oil. Taste for salt and pepper.
Seven Minute Salmon
2 Salmon
Steaks, skin removed (4 to 6 oz)
1 Tsp
Extra Virgin Olive Oil
Sea Salt
and Freshly Ground Black Pepper
the salmon and season with salt and pepper. Slide into a preheated 400F oven
fro seven minutes. Check to see if the fish is done – if not – slide it back
into the oven and check it after 2 more minutes.

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