Cooking with Solveig: Strawberries
It’s almost time for camp, which means another exciting thing - it’s strawberry season! There may be nothing better than picking up a carton of fresh, juicy berries from a roadside stand, or even picking your own. What do you do with them next though?
Solveig has you and all your berries taken care of with these savory skewers. Start with a simple salad and then move up from there - they’re guaranteed to please!
Spinach Strawberry Chicken Skewers
Ingredients:
- 1 pint strawberries, sliced
- 1 pound spinach
- 1 pkg slivered almonds, toasted
- Chicken tenderloins
- Hard boiled eggs
Dressing:
- 1/2 C sugar
- ¼ C distilled white vinegar
- 2 T sesame seeds
- 1 T poppy seeds
- 1 T onion, minced
- ¼ t Worcestershire sauce
- ¼ t paprika
- ½ c oil (vegetable or canola preferred)
- Lightly coat chicken in olive oil and salt and pepper. Grill on medium high 4-5 minutes on one side, then turn, grilling an additional 3-4 minutes or until internal temperature reaches 165F.
- Assemble by alternating strawberries, spinach, chicken, and hard boiled eggs on a skewer.
- Whisk dressing ingredients together, and drizzle over skewers. Top with toasted almonds.
Strawberry Shrimp Avocado Skewers
Ingredients:
- Peeled large shrimp
- Cubed avocado
- Halved strawberries
- Hot Pepper Jelly
- Cilantro springs
- Season and grill shrimp the same as the chicken above. Grill on medium high 1-2 minutes - shrimp will start to turn pink. Turn and grill an additional minute taking care not to over cook.
- Toss cooked shrimp, avocado pieces, and halved strawberries in warmed hot pepper jelly (1 T per 1 cup of ingredients).
- Assemble the skewers placing 3-4 fresh cilantro sprigs in between ingredients. Drizzle with any remaining pepper jelly in bowl.
