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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Raspberry Orange Cardamom Spoon Cake

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total time 50 min | prep time 20 min | cook time 30 min | serves 12

Ingredient list

2 pints Always Fresh raspberries, divided

½ cup plus 2 Tbsp sugar, divided

Zest of 1 orange

2 Tbsp orange juice

½ cup (1 stick) unsalted butter, melted and cooled, plus more for pan

½ cup all-purpose flour

1 tsp baking powder

½ tsp salt

1 tsp cardamom

¼ cup whole milk, room temperature

1 large egg, whisked

1 tsp vanilla extract

Whipped cream, for serving

Instructions:

Using a small bowl, combine half the raspberries, 2 tablespoons sugar, orange zest and juice. Mash the raspberries with a fork, set aside.
Preheat oven to 400° F. Butter the bottom and sides of an 8 x 10-inch baking dish. Using a large bowl, whisk together the remaining sugar, flour, baking powder, salt and cardamom.
Make a well in the bowl of the flour mixture. Add the butter, milk, egg and vanilla and stir with a spoon until just combined. Transfer batter to prepared pan and smooth the top.
Place spoonfuls of the macerated raspberries and juice over the top leaving spots of batter showing through in between the fruit. Bake until golden brown, about 30 minutes. Remove from the oven and cool slightly. Serve warm spoonfuls of cake topped with a dollop of whipped cream and fresh raspberries.

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Blackberry-Hoisin Barbecue Ribs

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total time 2 hrs 30 min | prep time 20 min | cook time 2 hrs 10 min | serves 4

Ingredient list

1 pint Always Fresh blackberries, halved

1 rack pork spare ribs, about 3 lbs, trimmed of any excess fat and membrane

1 tsp garlic powder

1 tsp onion powder

½ tsp coarse salt

½ tsp black pepper

1 tsp ground coriander

1 tsp paprika

1 tsp five spice powder

1 Tbsp sesame oil

3 scallions, sliced, divided

2 cloves garlic, minced

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp honey

½ cup hoisin sauce

1 star anise

¼ cup water

Instructions:

Preheat oven to 300° F. Place the ribs on a wire rack set on top of a parchment paper lined baking sheet. Pat the ribs dry with a paper towel. Using a small bowl, combine garlic powder, onion powder, salt, pepper, coriander, paprika and five spice powder. Rub the spice mixture on both sides of the rack and place meat side up. Cover the pan with foil forming a seal around the edge of the baking sheet. Cook the ribs until tender, about 2 hours.
Using a small saucepan over medium heat, heat the sesame oil. Add 2 scallions and garlic and sauté until fragrant, about 2 minutes. Add the vinegar, ketchup, honey, hoisin, star anise, water and blackberries. Stir to combine and simmer until sauce thickens and the black berries break down, about 10 minutes, stirring occasionally. Remove from heat.
Remove ribs from oven, increase oven temperature to broil. Remove the foil, brush the ribs with a cup of hoisin barbecue sauce and return ribs to oven. Broil ribs until sauce has glazed the ribs and becomes caramelized, rotating the pan as needed, about 5 minutes. Carefully watch the ribs to prevent burning. Allow ribs to set 10 minutes before slicing.
Place sliced ribs on a serving platter. Sprinkle with remaining sliced scallions, serve additional barbecue sauce on the side.

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Strawberry-Edamame Nachos With Ponzu Aioli

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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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Buttermilk Fried Chicken And Berry Salad With Raspberry-Hot Honey Vinaigrette

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buttermilk fried chicken and berry salad with raspberry-hot honey vinaigrette

total time 1 hr | prep time 45 min | cook time 15 min | serves 4

Ingredient list

Raspberry-Hot Honey Vinaigrette:

1 pint Always Fresh raspberries

3 Tbsp hot honey

1 tsp fresh thyme leaves

1 tsp Dijon mustard

¼ cup Champagne vinegar

¾ cup extra virgin olive oil

6 chives, finely chopped

Coarse salt and freshly ground black pepper, to taste

Buttermilk Fried Chicken:

½ cup milk

1 cup all-purpose flour

2 large eggs, whisked

3 cups cornflakes, finely crushed

1½ tsp garlic powder

1½ tsp onion powder

2 8-ounce boneless, skinless chicken breast, cut in half horizontally

Canola oil, for frying

Coarse salt and freshly ground black pepper, to taste

Berry Salad:

⅓ cup Always Fresh blueberries

⅓ cup Always Fresh raspberries

⅓ cup Always Fresh blackberries

1 5-ounce container spring salad greens

4 ounces blue cheese, crumbled

1 avocado, cut into cubes

½ cup Hot Honey-Raspberry Vinaigrette, see recipe

¼ cup toasted pepitas

2 sprigs purple basil, leaves picked

Hot honey, for garnish, optional

Coarse salt and fresh ground black pepper, to taste

Instructions:

For the Raspberry-Hot Honey Vinaigrette:

Using a blender or the bowl of a food processor fitted with a blade attachment combine raspberries, honey, thyme, mustard and vinegar and process until smooth. Gradually add the olive oil through the feed tube. Add chives and season with salt and pepper. Store refrigerated in a jar or airtight container.

For the Buttermilk Fried Chicken:

Place the milk, flour, eggs and cornflakes in separate shallow bowls. Season the milk, flour and eggs with ½ teaspoon garlic powder and ½ teaspoon onion powder each and salt and pepper, mixing to combine. Working with one chicken breast at a time, dip the chicken in milk, flour, egg and cornflakes to thoroughly coat, allowing any excess milk or egg to drip off.
Line a plate with paper towels. Heat a large saucepan filled with two inches of oil over medium high heat to 350° F. Fry chicken until crispy, golden brown and an instant read thermometer registers an internal temperature of 165° F, about 6 minutes per side. Transfer to prepared plate to drain, tent with foil to keep warm.

For the Berry Salad:

Using a large bowl combine the blueberries, raspberries, blackberries, salad greens, blue cheese and avocado. Season with salt and pepper and toss with ½ cup Hot Honey Raspberry Vinaigrette.

To Serve:

Place the dressed salad on a large serving platter. Slice chicken breast into strips and place on top of greens. Sprinkle salad with pepitas and basil leaves, drizzle hot honey over chicken, if desired. Serve additional dressing on the side.

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