Berry-Best Recipes

Posted by on March 10, 2019 in Blog Posts | 0 comments


Strawberry Cream Cheese Cobbler


1/2 cup butter, melted
1 cup milk
1 cup all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh strawberry halves
1 (4 ounce) package cream cheese, cut into small pieces


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour melted butter into the bottom of a 9×13-inch glass baking dish.
  3. Mix milk, flour, sugar, baking powder, and salt together in a small bowl; pour over the butter in the baking dish. Arrange strawberry halves in a layer into the baking dish. Dot the strawberries with the cream cheese pieces.
  4. Bake in preheated oven until top is golden brown and edges are bubbling, 30 to 45 minutes.

Lemon-Basil Strawberry Caprese


About 2 dozen small to medium sized fresh basil leaves, thinly sliced
Zest from 1 medium-sized lemon
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon sugar
4 ounces mozzarella cheese, cut into 2 dozen cubes
1 dozen medium-sized fresh strawberries, washed and dried
Ground pepper


  1. In a small bowl, combine the basil leaves, lemon zest, lemon juice, oil, salt and sugar.
  2. Add the cubed mozzarella and gently toss to be sure all of the cheese is well coated. Cover with plastic wrap, place in the refrigerator, and marinate for 15 minutes.
  3. While While the cheese is marinating, cut the strawberries, horizontally, into ¼ to ½-inch slices.
  4. Remove the marinating cheese from the refrigerator and place 1 dozen of the largest strawberry slices on a serving plate. Place one piece of cheese on top of each strawberry base, being sure to pick up bits of basil and lemon zest with each one. Add a second slice of strawberry on top, followed by another piece of cheese (again, well coated with basil and zest). Now gently stick a toothpick through each stack.
  5. Sprinkle black pepper over the entire plate and serve. (Be generous with the pepper, it adds a nice kick to the sweetness of the berries.)

Strawberry, Basil and Balsamic Pizza


16 ounces prepared whole wheat pizza dough
1 1/2 cups (6 ounces) shredded mozzarella
5 ounces goat cheese
1 1/2 cups chopped strawberries, sliced
1 tablespoon fresh basil
ground pepper
1/2 cup balsamic vinegar
2 tablespoons honey


  1. Preheat your oven to 350 degrees Fahrenheit.* Roll out your pizza dough into a 12 to 14-inch round on a floured surface. Top the pizza dough with the shredded mozzarella, big crumbles of goat cheese, and strawberries. Bake on a lightly oiled baking sheet (or on a pizza stone, if you have one) until the cheese is bubbling and golden and the crust is crisp underneath, about 35 to 40 minutes.
  2. Meanwhile, make the balsamic reduction. In a small saucepan, combine the vinegar and honey. Gently simmer the mixture on medium-low heat until it is reduced in volume by half (this should take about 10 to 15 minutes) and set aside.
  3. Once the pizza is done baking, top it with a sprinkle of basil and freshly ground black pepper. Slice it and use a spoon to lightly drizzle balsamic vinegar on top, as shown in pictures. Serve!

Strawberry Shortcake Cookies (Ice Cream Sandwiches – optional)


2 cups (12 ounces) hulled and dices strawberries
1 teaspoon lemon juice
1/2 cups plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
vanilla ice cream, optional


  1. Preheat oven to 375 degrees F.
  2. Combine the strawberries, 2 tablespoons sugar, and lemon juice and set aside.
  3. Whisk together the flour, baking powder, salt, and remaining 1/2 cup of sugar. (I forgot to add the remaining sugar and these were still amazing…more like a biscuit than a sweet cookie. It worked really well with the sweet ice cream sandwiched between two of the not-so-sweet cookies.) Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Stir in the cream until the dough begins to come together and then stir in the strawberries.
  4. Use a tablespoon to drop cookie dough onto baking sheet lined with parchment. (I found it easiest to just use my hands and form golf ball sized balls of dough.)
  5. Bake until golden brown, about 24 minutes. Cool completely on a wire rack.
  6. If making into ice cream sandwiches, flip half of the cookies over and top with a tablespoon or so of vanilla ice cream. Place the remaining cookies on top and press down lightly. Freeze for 30 minutes to allow the ice cream to firm back up before serving.

Strawberry Red Wine Glazed Salmon


1-1 1/2 lb salmon filet
salt and pepper, to taste
1/2 cup hearty red wine
1/4 cup orange marmalade
1 teaspoon olive oil
1/4 cup minced onion
1/2 cup quartered strawberries


  1. Season salmon with salt and pepper and place in a plastic storage bag or flesh side down in a shallow pan.
  2. Whisk together the wine and marmalade and pour about ¼ cup of the mixture over the salmon. Set aside the remainder, and marinate the salmon for 15-30 minutes in the refrigerator.
  3. Preheat your broiler, place salmon on broiler pan, and season with salt and pepper.
  4. Broil salmon for 10-12 minutes, or until nearly cooked through.
  5. While salmon is in the broiler, heat oil in a large skillet over medium-high heat.
  6. Add the onion, season with salt and pepper, and cook for about 3 minutes, to soften the onion.
  7. Reduce heat to low, add the red wine and marmalade mixture and reduce slightly.
  8. When the salmon has been removed from the broiler, add the strawberries and salmon to the pan. Cook salmon for another five minutes or so, basting the sauce over the salmon until sauce has thickened, and salmon is glazed and cooked through to desired doneness.

Strawberry Bread


2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetables oil
4 eggs, beaten
1 1/4 cups chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
  2. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
  3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs in strawberries. Add strawberry mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
  4. Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

Cooking tip: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Strawberry Dole Whip


1 cup sliced frozen strawberries
1 cup frozen raspberries or more strawberries
1/4 cup milk
1/2 teaspoon sugar
2 teaspoons lemon juice
1/16 teaspoon salt

Combine all ingredients in a blender and blend until smooth. Scoop out and eat OR put in a plastic bag and freeze ten minutes, then cut a hole in the bag’s edge and squeeze out in a swirl.

Pork Tenderloin Medallions with Strawberry Sauce Recipe


1 1/2 cups reduced-sodium beef broth
2 cups chopped fresh strawberries, divided
1/2 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
2 pounds pork tenderloin, cut into 1/2-inch slices
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup crumbled feta cheese
1/3 cup chopped green onionsDirections:

  1. In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.
  2. Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.
  3. Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.
  4. Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

Strawberry Jam Chicken


2 boneless skinless chicken breasts
1 teaspoon pepper
1 teaspoon cinnamon
8 tablespoons strawberry jam (see our other videos for a strawberry jam recipe)
1/4-1/2 cup hot water


  1. Dissolve half of jam in hot water, pour into 8×8 pan.
  2. Sprinkle chicken with pepper and cinnamon, press with back of spoon to adhere spices.
  3. Spread 2 tablespoons of jam on each breast CAREFULLY, it should be a fairly thick layer.
  4. Bake at 350 degrees for 1 hour. Jam should thicken slightly when cooked. Serve with cold jam on the side

*Note: If your chicken crowds the pan a little you may want to start with 1/4 cup water and jam and add more halfway through cooking if needed.

Strawberry, Basil and Goat Cheese Panini


2 slices whole wheat levin bread, thinly sliced
1.5 ounces goat cheese
3 to 4 strawberries
a few basil leaves, whole or roughly chopped
black pepper
1 tablespoon butter, or less
2/3 balsamic vinegar
1/3 cup honey


  1. Spread a layer of goat cheese over both slices of bread. Slice your strawberries relatively thinly by cutting off slices from the outside of the strawberries, leaving the center behind. Spread strawberries over one slice of bread, and basil on the other. Sprinkle both sides with black pepper, and lay the basil slice face down on top of the strawberry slice.
  2. Heat a small to medium skillet (cast iron is best) over medium heat. Melt one to two teaspoons of butter in the skillet, then add the sandwich. Cover it with a plate or appropriately sized dish and weigh it down with something heavy, like canned beans or a cast iron skillet. Cook until the bottom of the bread is lightly browned, about two to three minutes, then lift the sandwich from the pan, add another pat of butter, let it melt, and return the sandwich to repeat on the other side. Slice each sandwich in half and serve warm.
  3. To make the balsamic honey sauce, combine the balsamic vinegar and honey in a small saucepan over medium-low heat. Simmer, stirring constantly, until the liquid is reduced by about half (15 minutes or more). Pour the liquid into a small bowl to cool.

Tomato Recipes

Posted by on August 7, 2018 in Blog Posts | 0 comments

Tomato Recipes

Fried Green Tomatoes with Remoulade


1 cup yellow cornmeal1 cup yellow cornmeal
1 ½ cups flour
2 large eggs, whisked
½ cup buttermilk (or heavy cream if you don’t have buttermilk)
Salt & Pepper, to taste
Garlic Powder, to taste
4-5 green tomatoes, sliced to ¼”
2 cups vegetable oil for frying, or as needed

Step 1. Pour vegetable oil into a large skillet and place on the stovetop under medium to high heat.

Step 2. Place flour and cornmeal in a dish separately for dredging.

Step 3. Add whisked eggs and buttermilk into a bowl together.

Step 4. Dip each sliced green tomato (both sides) into the flour and set aside.

Step 5. Once all tomatoes are covered in flour, combine the remaining flour with cornmeal and seasonings, stir together.

Step 6. Dip each flour covered tomato slice into the egg/buttermilk mixture, coating each side.

Step 7. Dip each egg/buttermilk covered tomato slice into the flour/cornmeal mixture, coating each side.

Step 8. Once all slices are covered, fry in the pan 2 minutes on each side. Lower temperature if sides brown too quickly.

Step 9. Place fried slices on a paper towel lined plate and set aside.

Step 10. Plate tomatoes and top with Remoulade sauce.

Tip: Top your plated tomatoes with shredded parmesan cheese and parsley along with the Remoulade sauce.


Remoulade Ingredients:
¾ cup mayo
2 teaspoons Dijon mustard
1 ½ teaspoons mustard (whole grain if possible)
1 teaspoon pickle juice
¼ teaspoon Tabasco sauce
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
Chopped green onions
Salt and freshly ground black pepper, to taste
Cajun Seasoning, to taste

Combine all ingredients in a medium bowl and let sit for several hours so the flavors can meld. Keep refrigerated.

Parmesan Tomato Crisps


6 cups thinly sliced beefsteak tomatoes
¼ cup olive oil
Sea Salt, to taste
Freshly ground pepper, to taste
Garlic Powder, to taste
Fresh Chopped Parsley, to taste
Shredded Parmesan Cheese, to taste

The best thing about this recipe is that you can season to taste. If you love garlic, add more! If you dislike pepper, do less or leave it out.

Step 1. Preheat the oven to 200 degrees F.

Step 2. Using an opening baking rack or a mesh fryer sheet over a cookie tray, place tomatoes on rack, spread apart.

Step 3. Using a brush, brush olive oil on each side of the tomatoes.

Step 4. Combine seasonings, cheese, parsley and remaining olive oil in small bowl.

Step 5. Sprinkle mixture over all the tomatoes slices.

Step 6. Place in oven and set timer for 4-5 hours. Check every 30 minutes or so to make sure it is not browning too quickly.

Step 7. Once tomatoes are “crisp” looking and contain little to no moisture they are done. Pull out, let cook and enjoy!

Tip: This recipe can also be done using a dehydrator but for those of us that don’t have one the oven works great too!

BLTA Pinwheel Appetizers


1 (8 oz.) package cream cheese, softened
¼ cup mayo
Salt & Pepper, to taste
6-8 slices of bacon, cut into small pieces and cooked crispy
½ cup avocado slices
1 cup washed and well dried, finely chopped lettuce (iceberg, romaine or leaf)
2-3 large tomatoes, cut in half and remove seeds and juice, dice into small pieces
4-5 large (10”) tortillas, recommended tomato basil flavor

Step 1. In a large mixing bowl, stir cream cheese until very soft. Add mayo and salt & pepper to taste.

Step 2. Add bacon, tomatoes and lettuce. Mix well to combine.

Step 3. Spread mixture on each tortilla, almost to edge.

Step 4. Top mixture with the slices of avocado, spread throughout.

Step 5. Roll up the tortillas, wrap well in cling wrap and refrigerate for at least 2 hours. Can be made ahead and stored in the fridge until ready to serve.

Step 6. Using a sharp knife, cut off ends of the rolls and then slice the chilled rolls into ½” slices.

Tip: Looking for extra flavor? Add a ranch dressing seasoning packet into the cream cheese and mayo mixture.

Cucumber Stuffed Tomato Poppers


24 cherry tomatoes
1 (8 oz.) package cream cheese, softened
2 tablespoons mayo
¼ cup finely chopped and peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill
Salt & Pepper, to taste
Garlic Powder, to taste

Step 1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.

Step 2. In a small bowl, combine mayo and cream cheese until smooth. Add in remaining ingredients. Spoon mixture into tomatoes. Refrigerate until serving.

Tip: This is great as a hot appetizer too with some minor changes. Cucumber can be substituted for finely shredded cheddar cheese. Freeze the popper and then put in the oven at 375 degrees F for 20 minutes or until golden brown.

How to Can Tomatoes



30 large tomatoes
4 tablespoons canning salt
24 fresh basil leaves
¾ cup lemon juice

Step 1. Sterilize all cans prior to use. Prepare a large bowl of ice water and set aside.

Step 2. Boil tomatoes in batches, 1-2 minutes per batch. The skin of each tomato will begin to split when they’re almost ready, this makes for easy pealing. Remove from boiling water and place in ice bath to stop the cooking process. Once cool enough to handle, peel the skin off the tomatoes and set aside.

Step 3. Position a strainer over a large bowl then halve the tomatoes over the strainer to catch the excess juices in the bowl. Remove the stems with a knife. Set halved tomatoes aside.

Step 4. Boil the flat lids of the cans slightly. They need to be hot when you screw them on.

Step 5. Place the salt, lemon juice, and basil leaves on the bottom of each can. Use a spoon to drop in the tomatoes slice side down if possible. Add more basil to the top of jar for visual and flavor appeal. Make sure to remove any air bubbles.

Step 6. Pour the tomato juice into each can and leave ½ inch of space from the rim. Place a warm lid on the top and seal shut.

Step 7. Transfer the jars into a large pot of warm water. Bring the water to a gentle boil for 45 minutes, covered. Let them cool for 24 hours.

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