Buttercups & Burlap

Flatbreads are a great summertime snack. An alternative to the traditional pizza; with the chance to try out adventurous topping combinations and of course they are great for sharing. The ones I love to serve up to friends include the following…

Squash, Caramelized Onions, Sausage from Clean Eating
Brussel Sprouts and Bacon from Gimme Some Oven
Roasted Tomato, Corn and Zucchini from Blue Bowl Recipes

One of my favourite things about summertime is picking strawberries from the garden. In addition to being delicious, strawberries are rich in vitamins, minerals, fiber and have antioxidant and anti-inflammatory properties. Today, I am sharing with you all the ways I love to enjoy them. 

1. Strawberry Shortcake
   
   Ingredients
   1 can Pillsbury Grands! Southern Homestyle Buttermilk Biscuits (8)
   1 tub Cool Whip Original Whipped Topping
   6 cups sliced strawberries
   1/4 sugar
   
   Directions
   -Mix the strawberries and sugar together in a bowl; place in fridge
   -Bake the biscuits according to the instructions on the package
   -Slice the biscuits in half
   -Layer bottom of biscuit with strawberries and whipped cream
   -Place top of biscuit on the filling
   
2. Simple Small Batch (Ready to Eat) Jam
   
   Ingredients
   2 pounds of fresh strawberries
   4 cups sugar
   1/4 cup of lemon juice
   
   Directions
   -Wash the strawberries and remove the stems
   -In a large bowl mash the strawberry
   -Add strawberries, sugar and lemon juice to a saucepan on low heat; mix together
   -When sugar dissolves; kick the temperature up to high
   -Boil for about 10 minutes; stirring often –the mixture will be ‘gel like’ (you can test consistency with the ‘back of the spoon’ or ‘frozen plate’ method)
   -Put jam into mason jars and refrigerate
   
   Note: If you are not going to consume the jam right away; you will need to process the jam in a water bath!
   
3. Strawberry Rhubarb Crisp
   
   Ingredients
   6 cups chopped rhubarb
   3 cups sliced strawberries
   2 cups granulated sugar
   3/4 cup + 2 Tbsp AP flour
   3/4 cup  Quaker Quick Oats
   3/4 cup brown sugar
   1 tsp cinnamon
   1/2 cup butter (or margarine)
   Vanilla ice cream (optional)
   
   Directions
   -Mix rhubarb, strawberries, white sugar, and 2 Tbsp AP flour together in a bowl
   -Pour into a greased 9X13 baking dish
   -Mix brown sugar, oats, 3/4 cup AP flour, and cinnamon together in a bowl
   -Using a pastry blender; cut butter into brown sugar mixture until crumbly
   -Sprinkle the brown sugar/butter mixture over fruit mixture
   -Bake at 375F for 45 minutes; “crust” should be golden brown
   -Serve warm with vanilla ice cream
   
4. Rosé Slush
   
   Ingredients
   1 bottle of Barefoot Rosé
   4 cups of strawberries (sliced)
   8 cups of ice (crushed)
   
   Directions
   Combine all the ingredients in a blender; blend until slushy
   Serve & enjoy!
   
5. Spinach Strawberry Salad 

Ingredients
1/2 cup of thinly sliced red onion
9 oz bag of baby spinach
3 cups sliced strawberries
1/2 cup sliced and toasted almonds
Kraft Creamy Poppyseed Dressing

Directions
–Combine the first four ingredients together in a large bowl
-Drizzle with dressing; toss and serve immediately!