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Strawberries have been used not just for their delicious fruits but as herbal remedies for centuries. The fruits have been used in all manner of culinary delights, including jellies, jams, pies and cakes. They’re served with creme fraiche. They can be tucked inside of chocolates and made into liqueurs. Of course, they’re best when they’re picked at the height of sweetness and eaten out of hand. Here are three recipes that use fresh strawberries.

This recipe calls for three steps but is well worth the trouble!

Strawberry and Olive Oil Buttermilk Sherbet on Salad

What you will need:
Raspberry Vinaigrette
1 small shallot, finely minced
3 tbs. raspberry vinegar
2 tsp. sugar
1/4 tsp. salt
6 tbs. extra virgin olive oil

Mix the shallot, vinegar sugar and salt in a small bowl and whisk until they’re thoroughly blended.

Drizzle in olive oil while whisking. When the olive oil is well blended in the mix, the vinaigrette is ready. Refrigerate, and stir just before serving.

Buttermilk and Olive Oil Sherbet
1 qt. buttermilk
3 tbs. extra virgin olive oil
3 tbs. o more honey to taste

Using a whisk, blend all the ingredients until they’re thoroughly incorporated.

Pour into an ice cream machine and freeze according to the manufacturer’s instructions. Then, pour into a generous container with a lid, and allow the sherbet to freeze further.

Let it soften a little before serving.

Now, for the rest of it:
1 lb. salad greens, washed, spun and torn
Olive oil and buttermilk Sherbet
12 large, ripe strawberries, washed, hulled and sliced
Honey

Put about two tablespoons of the vinaigrette in a large salad bowl. Add half of the salad greens and toss. Add vinaigrette and more salad and toss until the leaves are used up and have a light coat of vinaigrette. Then, divide the leaves among four individual salad bowls.

Place a dollop of the sherbet in the center of the greens.

Arrange the strawberry slices around the greens and the sherbet in a way that’s pretty. Drizzle with honey, and serve right away. Add a few grindings of black pepper if desired.

Strawberry and Avocado Salad

What you will need:
10 large strawberries, washed, hulled and diced
3 or 4 tbs. crystallized ginger
1/2 cup peeled, diced jicama
4 tbs. fresh squeezed lime juice
1 medium, ripe avocado, peeled, pitted and cut into 1/4 inch dice
Pinch of salt

Place the strawberries in a bowl and add the jicama, ginger and three tablespoons of the lime juice. Toss.

Pour the remaining tablespoon of lime juice into a bowl.

Place the diced avocado in the lime in the bowl. Coat the pieces with lime juice, then pour the whole thing in with the strawberries. Mix gently, add a pinch of salt and eat at once.

bigstock-Strawberry-Omelette-7559761Strawberry Omelet

What you will need:
2 eggs
1/8 tsp. salt
1 1/2 tsp. granulated sugar
1/2 tsp. vanilla
1 tbs. butter
2 tbs. confectioners’ sugar
1/4 strawberries, sliced
2 tbs. sour cream

Mix the eggs, salt, sugar, granulated sugar and vanilla till they’re just blended. Put a seven inch skillet over the heat, and add the butter when the pan is hot. When it foams, tilt to make sure the butter covers the bottom. Then, pour in the eggs. Beat with a fork and manipulate with a rubber spatula to keep the eggs moving. When the eggs are almost set, add the strawberries in a line down the middle. Fold the omelet in half, roll it up and slide it onto a plate. Garnish with sour cream and more berries.