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Strawberries Strawberries Strawberry Salsa


Strawberry Salsa 3 scallions, ⇒ nely minced


1/4 cup of fresh cilantro, minced Pinch of salt Juice of 1 large lime 2 jalapeños peppers, minced 1/4 cup of olive oil 2 cups of strawberries, ⇒ nely diced 1 cup of cooked corn kernels (grilled corn is extra tasty)


In a medium bowl, add the scallions, cilantro, salt, lime, peppers, and olive oil. Mix them well and then add in the strawberries and corn. Mix the salsa and serve with torƟ lla chips.


Strawberry Crisp


Strawberry Crisp 4 cups of strawberries, cleaned and sliced


2 tablespoons sugar 1 tablespoon corn starch 1 tablespoon lemon juice 1/2 cup quick oats 1/4 cup ⇓ our 1/4 cup brown sugar 4 tablespoons unsalted buƩ er, soŌ ened Pinch of salt


Preheat oven to 375 degrees.


In a medium bowl, combine sugar, corn starch, lemon juice, and sliced strawberries. Set aside.


To another bowl, add quick oats, ⇓ our, brown sugar, and salt. Toss to combine. Add soŌ ened buƩ er to oat mixture; using a pastry cuƩ er or fork cut the buƩ er into the oat mixture. ConƟ nue unƟ l the buƩ er is incorporated into the dry ingredients, making a course crumb topping.


BuƩ er or spray a deep 9x9 baking dish. Add strawberry mixture, then evenly spoon on crumb topping. Bake for 25 to 30 minutes. Juice should thicken and topping will be lightly browned.


Remove from the oven and let crisp cool for 10 to 15 minutes before serving.


May 2017 - 11


Making a trip to the Stilwell Strawberry Festival? Here are a couple of fresh and delicious options.


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