Dinner

This strawberry and veggies flatbread, by Kristina LaRue, RD, CSSD, of loveandzest.com, will excite your taste buds and be gone in a flash. Flatbreads are as versatile as strawberries because they can be sweet or savory and served anytime of the day!

Not only does this recipe deliver a unique pairing of flavors, the strawberries provide a boost of vitamin C. In fact, one serving of eight strawberries packs 110% of your daily recommended value. Who can say no to that?

If summer could spill onto a plate, it might just look like this strawberry, summer corn and zucchini salad dish created by Ellise from Cowgirl Chef. So, you can have a taste of summer any time of the year.

There’s no reason to only put strawberries on the dessert tray. Sweet with a bit of acidity, California strawberries can easily star in savory dishes, too, like this one, a light summery salad made with two of the season’s other big players, corn and zucchini.

With a handheld julienne slicer or spiralizer, make long skinny noodles out of your zucchini. Put in a medium serving bowl.

Hull the strawberries, then dice them. I like to chop mine into smallish bits, about ¼-inch. Add to the bowl with the zucchini noodles.

Slice the kernels off of the corn cobs, and sprinkle on top of the zucchini and diced strawberries. Drizzle the Champagne vinaigrette on top, crumble the goat cheese and add this to the salad, too, along with the mint. Add sea salt and pepper to taste. Serve.

Champagne Vinaigrette

Put the first 4 ingredients in an old jam jar and give it a shake to blend. Add the oil and shake again. Taste for seasonings. Will keep in the fridge for about a week.