STR A W B ER R IES R ECIPES
food
STRAWBERRY
S a v o rth e
season. F o llo w
th e se tip s to
se le c t and
s to re fre s h
s tra w b e rrie s .
Select plump, ripe,
shiny red berries with
green caps and leaves intact. Because
strawberries do not ripen after picki ng,
avoid those that are white or green at
the stem end or have hard tips—signs
of being unripe. Avoid those that are
mushy, missing green caps, or have
signs of mold. When picking berries at a
patch, leave the caps on.
Fresh berries are highly perishable.
Plan to use them soon after picking or
buying. Refrigerate them in a single
layer, loosely covered. Wash and stem
them right before using. Strawberries
deteriorate rapidly after being washed.
To freeze berries, wash and stem
them. Place in a single layer on a
freezer-safe dish and freeze until hard.
Transfer them to a freezer bag or
container. Freeze for
8
to
10
months.
Frozen strawberries do not have the
same consistency as fresh and they
may be slightly mushy when thawed.
For more strawberry recipes, go
to
BHG.com/strawberrydesserts
STRAWBERRY-GOAT CHEESE
BRUSCHETTA
PREP: 15 MIN. BROIL: 4 MIN.
1
8
-oz. baguette
1
Tbsp. olive oil
i
4
-oz. log goat cheese (chèvre)
iV
2
cups sliced strawberries
V
2
cup arugula
Olive oil
Sea salt or coarse salt
Freshly ground black pepper
Snipped fresh herbs
1
. Heat broiler. Halve baguette crosswise,
then lengthwise. Place cut sides up on large
baking sheet. Brush with the 1 tablespoon
oil. Broil, 3 to 4 inches from heat, for IV
2
to
2
minutes or until lightly toasted.
2
. Slice and divide cheese among toasts. Top
with sliced berries. Broil 2 to 3 minutes or
until cheese and berries soften. Remove
from broiler; top with arugula. Drizzle
additional oil. Sprinkle salt, pepper, and
herbs. makes
4
servings.
each serving
346 cal, 16 gfat (7 g sat. fat), 22 mg
chol, 616 mg sodium, 37 g carbo, 2 g fiber, 13 gpro.
Daily Values: 10% vit. A, 55% vit. C, 13%
calcium,
16%
iron.
PULLED PORK WITH
STRAWBERRY BBQ SAUCE
PREP: 30 MIN. COOK: 2 HR. STAND: 10 MIN.
1
2
V
2
-to
3
-lb. boneless pork sirloin,
shoulder, or butt roast
1
tsp. salt
V
2
tsp. ground black pepper
1
Tbsp. cooking oil
4
cups strawberries, halved or
quartered
V
2
cup ketchup
V
4
cup cider vinegar
4
cloves garlic, minced
1
tsp. dried rosemary, crushed
Bottled hot pepper sauce (optional)
BETTER HOMES AND
GARDENS
MAY
2 0 0 9 19 3
Real in g re d ie n ts. R eally delicious.
Feel better about what you’re serving every day of the week. McCormick seasoning mixes come in dozens
of delicious varieties, so it’s simple to create wholesome, hearty meals anytime. It’s real food—made easy.
For more great'tasting recipes, visit mccormick.com
©2009 McCormick & Co., Inc.
