Shrimp Tostadas With Strawberry Salsa

shrimp tostadas with strawberry salsa

total time 45 min | prep time 25 min | cook time 20 min | serves 4

Ingredient list

8 6-inch corn tortillas

2 Tbsp olive oil, plus more for brushing

1 16-ounce container Always Fresh strawberries, diced

1 jalapeño, seeded and diced

¼ cup chopped cilantro, plus more for garnish

2 cloves garlic, minced

½ cup diced red onion

2 limes, divided

2 avocados, pitted and peeled

1 pound 16/20 shrimp, peeled and deveined

1 tsp smoked paprika

½ tsp cumin

Coarse salt and freshly ground black pepper, to taste

Instructions:

Preheat oven to 350° F. Line a baking sheet with parchment paper. Very lightly brush both sides of corn tortillas with olive oil and place on prepared pan in a single layer. Bake until just starting to brown, about 10 minutes. Remove from oven, flip tortillas and continue baking until crisp, about 5 minutes. Sprinkle with salt and set aside to cool.
Using a medium bowl, combine strawberries, jalapeño, cilantro, garlic, red onion and the juice of half a lime. Season with salt and pepper, refrigerate until serving.
Place avocado in a medium bowl with juice of half a lime. Season with salt and pepper and mash with a fork. Cover with plastic wrap touching the surface and refrigerate until serving.
Using a medium bowl, toss shrimp with a tablespoon of oil, paprika and cumin to evenly coat. Season with salt and pepper. Using a large nonstick sauté pan, heat the remaining tablespoon of oil over medium high heat. Add the shrimp and sauté until cooked through and center of shrimp is opaque, about 90 seconds per side, remove from heat.
To assemble, spread tostada shells with avocado mash, top with sautéed shrimp and strawberry salsa. Serve with remaining lime cut into wedges and garnish with cilantro.

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Cinnamon Cheesecake Dip With Macerated Berries

cinnamon cheesecake dip with macerated berries

prep time 15 min | serves 8

Ingredient list

½ cup Always Fresh strawberries, quartered

½ cup Always Fresh blueberries

½ cup Always Fresh blackberries

½ cup Always Fresh raspberries

2 Tbsp sugar

2 Tbsp fresh squeezed orange juice

Zest of one orange

8 ounces cream cheese, softened

½ cup sour cream

1 tsp vanilla extract

2 Tbsp honey

1 tsp ground cinnamon

Fresh mint leaves, for garnish

Graham crackers, for serving

Instructions:

Using a medium bowl, gently toss the berries, sugar, orange juice and zest until combined, set aside.
Using an electric or stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, vanilla, honey and cinnamon on high speed until smooth. Spread cheesecake dip onto a serving platter.
Top dip with macerated berries and garnish with fresh mint leaves. Serve with graham crackers for dipping.

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Strawberry-Edamame Nachos With Ponzu Aioli

strawberry-edamame nachos with ponzu aioli

total time 1 hr | prep time 45 min | cook time 15 min | serves 8

Ingredient list

1 12-ounce package wonton wraps

Canola oil, for brushing

⅓ cup mayonnaise

1 Tbsp ponzu sauce

½ tsp garlic powder

1 16-ounce container Always Fresh strawberries, cut into large dice

1 12-ounce bag frozen, shelled edamame, cooked according to package directions

1 avocado, halved and sliced

1 jalapeño, thinly sliced

½ cup thinly sliced red onion

Sesame seeds, for garnish

1 lime, cut into wedges, for serving

Sriracha hot sauce, for garnish, optional

Coarse salt, to taste

Instructions:

Preheat oven to 400° F. Line 2 baking sheets with parchment paper. Using half the wonton wrappers, cut wrappers in half forming two triangles. Save remaining wraps for another use. Store in a resealable bag, refrigerated or frozen. Place cut wrappers on prepared pans. Lightly brush both sides of wrappers with oil and sprinkle with salt. Using the middle and bottom racks, bake until golden brown and crispy, rotating pans and alternating racks halfway through baking, about 15 minutes. Set aside to cool and transfer to a large serving platter.
Using a small bowl, whisk together mayonnaise, ponzu and garlic powder, set aside.
Layer wonton chips with strawberries, edamame, avocado, jalapeño and red onion. Drizzle with ponzu aioli and sprinkle with sesame seeds. Serve with lime wedges and drizzle with hot sauce, if desired.

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Sweet Corn Ice Cream With Mixed Berry Swirl

Image of Always Fresh Sweet Corn ice cream with a mixed berry swirl

sweet corn ice cream with mixed berry swirl

total time 2 hrs, plus freezing | prep time 1 hr | cook time 1 hr | serves 8

Ingredient list

4 ears fresh corn, shucked

2 cups milk

2 cups heavy cream

1 cup granulated sugar, divided

1 bay leaf

6 large egg yolks

Pinch of salt

¼ cup sour cream

Zest of two limes, divided

1 pint Always Fresh raspberries, plus more for serving

1 pint Always Fresh blackberries, plus more for serving

¼ cup water

Instructions:

Using a large knife, slice the kernels from the cobs, about 2 cups kernels, and place in a large saucepan. Break cobs in half and add to the pan with milk, cream, ½ cup sugar and bay leaf. Bring mixture to a boil over high heat, stirring to combine and melt sugar, remove from heat. Cover pan and set aside to infuse cream mixture for 1 hour. Discard corn cobs and bay leaf.
Using an immersion or regular blender, purée kernel mixture until smooth. Return mixture to pan over medium high heat and bring to a simmer, remove from heat.
Prepare a large ice bath, set aside. Using a medium bowl, whisk egg yolks, salt and ¼ cup sugar. Gradually whisk 2 cups hot cream mixture into yolks, whisking constantly to prevent curdling. Whisk yolk mixture into remaining cream mixture in saucepan, whisking until combined. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens enough to coat the back of the spoon, about 10 minutes. Pass custard through a fine mesh sieve set over a large bowl, pressing down on the solids, discard solids. Whisk in sour cream and half the lime zest until smooth. Place custard in prepared ice bath until cool. Cover and refrigerate at least 4 hours or overnight.
Using a medium saucepan over medium low heat, combine remaining ¼ cup sugar, raspberries, blackberries and water. Bring to a simmer and cook, stirring occasionally, until the berries break down and thicken to a syrupy consistency, about 10 minutes. Pass the puree through a fine mesh sieve, discard solids, add remaining lime zest and cool completely.
Churn corn custard in an ice cream maker according to manufacturer’s directions. Place half the churned ice cream mixture in an 8.5-inch x 4.5-inch wide loaf pan and smooth the top. Place spoonfuls of half the berry puree randomly across the surface. Run the end of a wooden spoon through the berry puree in random circles to form swirls in the ice cream. Repeat process with remaining ice cream and berry puree. Cover with plastic wrap and freeze several hours until firm, or overnight. Scoop ice cream into bowls and top with fresh berries.

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Strawberry-Basil Hand Pies

strawberry-basil hand pies

total time 1 hr | prep time 40 min, plus chill time | cook time 20 min | serves 8

Ingredient list

All-purpose flour, for rolling

1 14-ounce package ready-to-bake pie crusts

12 Always Fresh strawberries, diced, divided

2 large basil leaves, finely chopped

2 Tbsp granulated sugar

1 Tbsp cornstarch

Zest of one lemon

1 large egg, whisked with a pinch of salt

2 Tbsp freshly squeezed lemon juice

½ cup powdered sugar

Instructions:

Line a baking sheet with parchment paper, set aside. On a clean, floured surface, roll the dough out slightly, about ⅛-inch thick. Using a 5-inch round biscuit cutter, cut 4 disks from each piece of dough. Transfer disks to prepared pan, refrigerate until firm, about 10 minutes.
Set aside ½ cup diced berries. Using a medium bowl, combine remaining berries, basil, granulated sugar, cornstarch and lemon zest, set aside.
Remove the dough from the refrigerator. Brush the edge of each disk lightly with egg wash. Working with one disk at a time, spoon strawberry filling onto the center of dough, about 2 tablespoons. Fold the dough forming a half circle and pinch edges slightly to seal. Return pie to baking sheet and crimp the edges by pressing the tines of a fork around the edge of each hand pie. Repeat with remaining disks and filling. Cover the sheet pan with plastic wrap and refrigerate hand pies for 1 hour.
Preheat the oven to 425° F. Remove the hand pies from the refrigerator and brush the tops with remaining egg wash. Using a paring knife, cut 3 small slits in the top of each pie to create steam vents. Bake until golden brown and the filling is bubbly, about 20 minutes. Place on a wire rack to cool, set aside.
Using a small saucepan over medium heat, combine reserved ½ cup diced strawberries with lemon juice and powdered sugar. Mash berries with a fork and cook until berries are soft and sugar is dissolved. Remove from heat and pass the strawberry icing through a fine mesh sieve placed over a small bowl, discard solids. Allow icing to cool and drizzle over hand pies.

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Mixed Berry Cinnamon Shortbread Squares

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mixed berry cinnamon shortbread squares

total time 90 min, plus chill time | prep time 1 hr | cook time 30 min | Makes 16 two-inch squares

Ingredient list

Crust:

⅓ cup granulated sugar

2 cups all-purpose flour

¼ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 cup (2 sticks) chilled, unsalted butter, diced, plus more for pan

2 tsp vanilla extract

Filling:

¼ cup freshly squeezed lemon juice

½ tsp salt

1 cup Always Fresh blackberries, plus more for garnish

1 cup Always Fresh blueberries, plus more for garnish

1 cup Always Fresh raspberries, plus more for garnish

1 ½ cups granulated sugar, divided

1 Tbsp cornstarch

5 large egg yolks

1 large egg

1 Tbsp grated lemon zest

Instructions:

For the crust:

Preheat oven to 325° F. Line an 8-inch square baking pan with parchment paper, leaving a two-inch overhang. Brush the parchment paper and sides of the pan with softened butter.
Using a medium bowl, combine the sugar, flour, baking powder, salt and cinnamon. Add the butter and vanilla, tossing to coat in flour mixture. Using two dinner knives or a pastry dough blender, cut the butter into the flour mixture until no large pieces remain and the butter is the size of a pea. Transfer dough to prepared pan, using your hands to flatten dough into an even layer. Refrigerate and chill for 30 minutes.
Bake the crust until golden brown around the edges, about 25 minutes, set aside to cool.

For the filling:

Preheat oven to 325° F. Using a medium saucepan over medium heat, combine lemon juice, salt, blackberries, blueberries, raspberries and ½ cup sugar, stirring to dissolve sugar. Reduce heat to medium low and simmer, stirring occasionally, until berries have collapsed and released their juices, about 10 minutes. Using an immersion blender, blend the berry mixture until smooth. Place a fine-mesh sieve over a small bowl or measuring glass and strain berry puree, pressing on the solids with the back of a spoon. Discard solids, leaving about 2 cups berry puree.
Using a small bowl, whisk together cornstarch and remaining cup of sugar, set aside. Using a medium saucepan over low heat, whisk berry puree, egg yolks and egg to combine. Gradually whisk in cornstarch-sugar mixture and cook, whisking constantly, until mixture thickens and wires of the whisk leave a trail when lifted, about 10 minutes. Remove from heat and whisk in lemon zest and butter until incorporated.
Pour filling over prepared crust and spread into an even layer. Bake until filling is set, about 25 minutes. Place on a wire track to cool, chill at least 2 hours or overnight in the refrigerator.
Run a paring knife around the sides of the pan. Using the parchment paper, lift the bars from the pan and place on a cutting board. Cut bars into 16 squares and garnish with fresh berries.

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