WHAT HERBS GO WITH STRAWBERRIES RECIPES

Name: Grilled Halloumi With Strawberries And Herbs
Yield: Serves 4-6
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 2 tablespoons freshly squeezed lime juice; 2 teaspoons agave nectar; 1 serrano chile, seeds removed if desired, minced; Freshly ground black pepper; 6 ounces strawberries, hulled, sliced; 1 8-9-ounce package halloumi cheese, cut into 8 slices; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh cilantro

GRILLED HALLOUMI WITH STRAWBERRIES AND HERBS RECIPE ...

Grilled Halloumi With Strawberries And Herbs Recipe ... image

You'll want to eat the cheese as soon as possible after it comes out of the pan-it's most magical when hot.

Provided by Kimberley Hasselbrink

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

4 tablespoons extra-virgin olive oil, divided
2 tablespoons freshly squeezed lime juice
2 teaspoons agave nectar
1 serrano chile, seeds removed if desired, minced
Freshly ground black pepper
6 ounces strawberries, hulled, sliced
1 8-9-ounce package halloumi cheese, cut into 8 slices
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro

Steps:

To make the dressing, whisk together 3 tablespoons oil, lime juice, agave nectar, chile, and pepper to taste. Toss with strawberries and set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add halloumi. Cook cheese for 2-3 minutes per side without disturbing, until a deep brown crust forms.
Remove cheese from skillet and spoon straw- berry mixture over slices of cheese. Top with mint and cilantro and serve immediately, while cheese is still warm.

HERBED ROMAINE SALAD WITH STRAWBERRIES RECIPE | MYRECIPES

Herbed Romaine Salad with Strawberries Recipe | MyRecipes image

Strawberries go well with tender herbs like mint and tarragon. Tossed with toasted pistachios, creamy feta, romaine lettuce, and a very light honey-lemon dressing, the berries add bright notes to a refreshing salad.

Provided by MyRecipes

Total Time 30 minutes

Yield Makes 6 servings as a first course; 4 servings as a lunch course

Number Of Ingredients 11

Ingredients

½ cup raw (unsalted) pistachios
10 to 12 oz. romaine lettuce hearts, cored and roughly chopped
? cup fresh tarragon, torn into small pieces
? cup fresh mint leaves, torn into small pieces
12 ounces strawberries, hulled and quartered lengthwise
¼ cup fresh lemon juice
2 teaspoons minced shallot (about 1 medium)
2 teaspoons honey
? teaspoon salt
3 tablespoons mild olive oil
6 ounces good-quality mild feta cheese (see Notes), cut into triangles

Steps:

Preheat oven to 350°. Spread pistachios on a large baking sheet and bake until very lightly toasted (they should still retain some green), 8 to 10 minutes. Remove from oven and cool to room temperature.
In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries. In a small bowl, whisk together lemon juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well.
Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.
Note: Nutritional analysis is per first-course serving.

Nutrition Facts : Calories 235 calories, CarbohydrateContent 12 g, CholesterolContent 25 mg, FatContent 18 g, FiberContent 3.6 g, ProteinContent 7.7 g, SaturatedFatContent 5.8 g, SodiumContent 372 mg

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