Fava Bean and Strawberry Salad

 Ingredients:

fava beans, peeled
strawberries, quartered
vanilla bean
salt and black pepper
arugula
vegan parmesan, shaved
balsamic vinegar
olive oil

Combine fava beans, strawberries, vanilla, salt, and pepper.

Add the arugula and toss with remaining ingredients.

Strawberry Basil Soda

 Ingredients:

strawberries
lemon juice
agave
basil leaves
vanilla
bourbon flavoring
sparkling water


Combine strawberries, lemon juice, agave, basil, vanilla, and bourbon in a blender and blend until smooth. Stir in the sparkling water and serve over ice.

Strawberry Balsamic Chicken Wrap

 Ingredients:

vegan chicken strips or burger, cut into strips
spicy greens
strawberries, sliced
pecans, toasted and roughly broken
vegan feta cheese
balsamic glaze
sandwich wraps

Arrange chicken, greens, strawberries, pecans, and feta on a wrap and drizzle generously with the balsamic. Wrap and consume immediately.

Strawberry Kumquat Salad

Ingredients:

1/2 cup almonds, chopped
1 small shallot, minced
3 tablespoons golden balsamic vinegar
salt and black pepper, to taste
1/4 cup olive oil
1 tablespoon almond oil
1/2 vanilla bean
baby arugula
1 celery stick, finely diced
1 cup strawberries, quartered
1 cup kumquats, seeded and thinly sliced
3 tablespoons mint, chopped

Toast the almonds and set aside.

Combine the shallot, vinegar, salt, pepper, oils, and vanilla bean. Set aside.

Toss remaining ingredients together. Combine with the almonds and dressing before serving.

Strawberry Avocado Couscous Salad

Ingredients:

1 cup israeli couscous or moghrabieh
1/2 cup corn
1 pint strawberries, quartered
1 avocado, diced
2 tablespoons cilantro, chopped
2 tablespoons pine nuts, toasted
2 tablespoons olive oil
2 tablespoons apple cider vinegar
juice and zest of 1 small lime
1 teaspoon agave
salt and black pepper, to taste

Cook couscous per package instructions. Stir in the olive oil and refrigerate until cool.

Add all remaining ingredients to the couscous and toss well. Serve cold.

Strawberry Rhubarb Muffins

Ingredients:

1/2 cup yogurt or sour cream
1/4 cup oil
1 egg
1 teaspoon vanilla
1-1/2 cup flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rhubarb and strawberry, diced
1/4 cup pecans, chopped
1/4 cup brown sugar
1/2 teaspoon vanilla
1 tablespoon butter

Combine yogurt, oil, egg and vanilla. Add remaining dry ingredients and fold in strawberries and rhubarb. Place in paper lined muffin cups.

Crumble pecans, brown sugar, vanilla, and butter and sprinkle over the muffins.

Bake at 350 for about 25 minutes.