Foodie Walk: Spectacular Strawberries

Today, is National Strawberry Picking Day! To celebrate that, our foodie walk last week focused on strawberries, here are the recipes we tried out.


Whipped Basil Ricotta and Strawberry Crostini

A simple, summery crostini made with juicy strawberries and creamy whipped basil ricotta, then finished off with a drizzle of sweet and tangy balsamic glaze.

YIELD: 8-10 servings

PREP TIME: 15 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes


  • 1 (15-ounce) container whole-milk ricotta
  • 3/4 cup fresh basil
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 5 ounces cream cheese, softened
  • 1 (15-ounce) whole wheat baguette
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 pound strawberries, hulled and chopped
  • 1/4 cup basil, sliced or chopped
  • 1/2 cup balsamic vinegar


  1. Place the ricotta and 3/4 cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you’d like.
  2. Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)
  3. Preheat oven to 350.
  4. Slice the baguette into 1/4-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.
  5. Bake for 15 minutes, until lightly golden.
  6. Slice or chop the additional 1/4 cup fresh basil leaves for garnish.
  7. Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.



Frozen Strawberry Lemonade
submitted by Melanie~ The Sisters Cafe

Frozen or fresh strawberries
ice (if using fresh fruit)
sugar, if desired

Fill your blender up with  the desired amount of frozen strawberries.  I had frozen strawberries up to the 4 cup line.  Pour in lemonade–I used about 3-4 cups.  Blend.  Taste.  Depending on the sweetness of your berries, you may need to add a little sugar.  Start with a little and  check it again, adding until you love it:)  My strawberries were sweet enough and I did not add any sugar.

If you choose to use fresh fruit, add ice a cup at a time,  to create the same slushy result.

Strawberries Romanoff


1⁄2 cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy or 1 tablespoon vanilla
1⁄2 cup heavy cream
3 tablespoons sugar
4 cups fresh strawberries


Mix sour cream, brown sugar and Brandy in a bowl.
In a separate bowl, whip cream until starts to thicken and add sugar–whip until thick.
Fold cream into sour cream mixture and blend well.
Serve with fresh strawberries.


Mexican Munchies

Over the weekend we had our international series and things heated up with foods from Mexico. If you missed out, that is okay because we’ve got the recipes right here!


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