There’s nothing quite like the sweetness of strawberry season

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Let’s start the month off right – with a bowl of sweet, juicy strawberries. From supermarket shelves to local farmers’ markets, one of the country’s most beloved fruits is showing up everywhere across the nation.

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Canada’s strawberry season may be short but it certainly is sweet, and just brims with delicious goodness, not to mention versatility: Strawberries today lend themselves to all sorts of exciting savory dishes, not to mention riffs on traditional desserts.

Low in calories and a great source of Vitamin C, strawberries are available from early June to early August, depending on the area. So be inspired – grab a bowl and enjoy as is, or create one of the delightful dishes listed here, courtesy of www.Foodlandontario.ca.

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– Foodlandontario.ca

Thai-Inspired Chicken and Strawberry Salad

Inspired by the flavors of Thailand (sweet, sour, salty and spicy), this salad is perfect for the hot weather season. Serves 4.

3 Tbsp. vegetable oil

2 Tbsp. each fresh lime juice and fish sauce

1 Tbsp. each rice vinegar and soy sauce

1 Tbsp. finely minced fresh gingerroot

1 tsp. granulated sugar

1/2 tsp. crushed red pepper flakes

1/4 tsp. jump

1 clove garlic, minced

Salad:

6 cups salad greens, turned into large bite-size pieces

2 cups strawberries, cut into halves or quarters

1 cup greenhouse cherry tomatoes, cut in half

2 mini cucumbers, thinly sliced

2 green onions, thinly sliced

1 sweet yellow pepper, thinly sliced

2 cups thinly sliced ​​or shredded cooked chicken

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1/4 cup thinly sliced ​​fresh mint

2 Tbsp. coarsely chopped salted peanuts

In a small container with a tight fitting lid, place oil, lime juice, fish sauce, rice vinegar, soy sauce, ginger, sugar, red pepper flakes, salt and garlic. signal; shake well.

Salad: In large bowl, place salad greens, strawberries, tomatoes, cucumbers, green onions and yellow pepper; cough together. Add chicken, mint and peanuts and most of the dressing; cough. Add remaining dressing if needed.

Blackened Rainbow Trout with Strawberry Salsa

This rainbow trout gets a spicy makeover thanks to the strawberry sauce. Leftover salsa is delicious tossed with greens or spooned over ricotta toast. Serves 4.

Dip:

1 cup strawberries, diced

1/2 cup diced cucumber

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1/2 cup cherry tomatoes, cut in half

1/4 cup diced sweet yellow pepper

1 Tbsp. fresh lime juice

1/4 tsp. jump

1 small clove garlic, minced

Trout:

3/4 tsp. each garlic powder, onion powder and paprika

1/2 tsp. each dried oregano leaves and dried thyme leaves

1/2 tsp. jump

1/4 tsp. cayenne pepper

4 rainbow trout fillets, skin on, about 170 g each

2 tsp. each vegetable oil and butter

Dip: In a medium bowl, stir together strawberries, cucumber, tomatoes, yellow pepper, lime juice, salt and garlic. Let stand at room temperature while preparing trout.

Trout: In small bowl, stir together garlic powder, onion powder, paprika, oregano, thyme, salt and cayenne. Sprinkle over flesh side of each fillet. In very large heavy skillets, heat oil and butter over medium-high heat. When sizzling, add fillets to skillet, skin side down. Cook 3 minutes, turn and cook 2 to 3 minutes until fish is cooked through and flakes easily when tested with fork. Remove and discard skin. Serve fish spice-side up with salsa.

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Strawberry Tiramisu

This traditional Italian dessert, which normally uses coffee and a coffee-flavoured liqueur; use berries and fresh orange juice instead. Peaches, nectarines and plums or other berries also work well. Serves 9-12.

2 tsp. grated orange rind

2/3 cup fresh orange juice (about 2 oranges)

1/4 cup orange-flavored liqueur, optional

1 tub (475 g) mascarpone cheese, at room temperature

1/2 cup granulated sugar

1 cup 35% whipping cream

2 tsp. vanilla

2-1/2 cups strawberries

1 pkg (200 g) Italian ladyfinger biscuits, 18 to 20

1/4 cup grated bittersweet or milk chocolate, about 1 oz (30 g)

In shallow bowl, combine orange juice and orange liqueur (if using).

In large bowl, using electric mixer, on medium speed, beat mascarpone, sugar and orange rind until creamy. In medium bowl, with clean beaters, beat whipping cream with vanilla until soft peaks hold. Fold half of cream into mascarpone mixture; fold in remaining cream.

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Slice about half of strawberries. Reserve remaining strawberries. Quickly dip both sides of biscuits into juice mixture; arrange in single layer, covering bottom of 8- x 8-inch glass baking dish, breaking to fit if needed. Spoon half of mascarpone mixture over ladyfingers, spreading to edges. Scatter sliced ​​strawberries on top in even layer; sprinkle with half of grated chocolate. Repeat layering with remaining biscuits, drizzling any extra orange juice mixture over top. Spread remaining mascarpone mixture over biscuits. Refrigerate loosely covered 8 hours or overnight.

to serve, quarter or halve the remaining strawberries, scatter over tiramisu. Sprinkle with remaining chocolate. Cut in rectangles and serve.

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Tres Leches Cake with Strawberries

This super moist, almost pudding-like cake is eaten throughout Central and South America. Serves 12-18.

2 cups all-purpose flour

1 Tbsp. baking powder

1/2 tsp. jump

6 eggs, separated, at room temperature

1-3/4 cups granulated sugar

1-1/2 tsp. vanilla

1/2 cup milk, 2% or homogenized

1 cup 35% whipping cream

1 can 2% evaporated milk

1 can sweetened condensed milk

Strawberries:

4 cups (1 L) strawberries

1/4 cup granulated sugar

2 Tbsp. fresh lemon juice

Garnish: Lightly whipped 35% whipping cream

Lightly butter and flour 9- x 13-inch glass baking dish. In medium bowl, whisk flour with baking powder and salt. Set aside. In large bowl, using electric mixer, on high speed, beat egg whites until frothy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Beat in egg yolks, one at a time, beating after each addition. Using rubber spatula, fold in half of flour mixture. Gradually add milk, folding as you go. Fold in remaining flour mixture just until blended. Do not overmix. Scrape into prepared baking dish. Bake in 350F oven for 40 minutes or until a toothpick inserted in center comes out clean. Set on wire rack; cool 30 minutes.

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Meanwhile, in a medium bowl, whisk together whipping cream, evaporated milk and condensed milk. Using skewer, poke holes every 2-inches all over cooled cake making sure to poke right to edges. Gradually drizzle half of milk mixture over cake; once absorbed, drizzle remaining mixture over top. Cover with plastic wrap; refrigerate at least 8 hours or overnight.

Strawberries: About 30 minutes before serving, slice strawberries into quarters. In medium bowl, combine strawberries, sugar and lemon juice. Stir after 15 minutes.

To serve, place cake on plate. Top with strawberries and a dollop of whipped cream.