Strawberry Beds – Three Great Recipes to Try This Summer

With strawberry season in full bloom, Bord Bia has launched a campaign with local growers to encourage folks to celebrate the season and incorporate the tasty berry into a variety of meals this summer.

The naturally sweet and healthy fruit comes packed with Vitamin C, and can be enjoyed in a host of dishes, including salads, smoothies and desserts.

Overnight Porridge Oats, Strawberry Smoothie Bowls, and Strawberry Spinach Salad with Balsamic Poppy-Seed Dressing are just some of the many quick and easy suggestions for those looking for ways of including strawberries at all mealtimes throughout the day.

Check out details of those three quick, easy strawberry recipes to try this summer below.

Strawberry Smoothie Bowl

The perfect way to get plenty of strawberries into an easy-to-make breakfast or lunch that everyone in the family will enjoy.  Serves: 2

Ingredients

200-250g Bord Bia Quality Mark strawberries, fresh or from frozen.

2 small bananas

6 tablesp. Greek-style yoghurt

2 teasp. coconut flakes

4 tablesp. granola (shop-bought)

1 teasp. chia seeds

Fresh mint sprigs, to decorate (optional)

• If using fresh strawberries, cut off the stalks and put into a blender, reserving a few of the berries for decoration.
• Peel the bananas and cut into slices, then add three-quarters into a blender (reserving the rest to decorate).
• Add the yoghurt and blitz to a smooth puree and using a spatula put into small serving bowls. Place in the freezer for a few hours at this point to firm up.
• Decorate the smoothie bowls with the rest of the banana, reserved strawberries, the coconut flakes and sprinkle over the granola and chia seeds.
• Finish off with with the mint sprigs and enjoy!

Strawberry Spinach Salad with Balsamic Poppy-Seed Dressing

A tasty balance of sweet and savoury, this salad is perfect to prepare for summer dinner parties with friends and family. Serves: 4-6

Ingredients

For the Salad:

300g fresh spinach

400g strawberries, washed, de-stemmed and quartered

4 scallions, thinly sliced

100g goat’s cheese, crumbled (optional)

For the Dressing:

4 tbsp balsamic vinegar

3 tbsp cold-pressed Irish rapeseed oil

1½ tbsp poppy seeds

1½ tbsp honey

½ tsp Dijon mustard

Salt and black pepper

For the croutons:

120g leftover bread or crusts, cut into 1cm cubes

2 tablesp. rapeseed or olive oil

2 teasp. dried basil

Salt and black pepper

• Preheat the oven to Gas Mark 5, 190˚C (375˚F) for the croutons. Line a baking tray with parchment paper.
• In a large bowl, drizzle olive oil over the pieces of bread, then sprinkle with the basil, and some salt and pepper.
• Toss gently until well combined, then spread the bread out in a single layer on the prepared baking tray.
• Bake for 15 minutes or until golden brown, turning once halfway through cooking in order to brown all sides of the croutons. Check them often to be sure that they do not burn.
• Once cooked, set aside to cool.
• In a small bowl, whisk together all of the dressing ingredients until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.
• Place the spinach in a large serving bowl. Add the strawberries and scallions. Drizzle about half of the dressing over the salad and toss to coat the leaves.
• Top with the croutons and goat’s cheese, if desired. Serve immediately, with the remaining dressing in a jug on the side.

For more delicious summer recipe inspiration, visit https://www.bordbia.ie/strawberry-season/ and @BordBia on social media.