No-Sugar Strawberry Jam

Here’s a delicious jam recipe from @homechefalison

Jam makes a great gift! Make a batch today.

INGREDIENTS:

• 3 cups chopped fresh strawberries

• ½ cup jaggery powder (adjust to taste)

• ½ lemon (juice only)

INSTRUCTIONS:

1. Wash, hull, and chop the strawberries into small pieces.

2. In a heavy-bottomed pan, combine chopped strawberries and jaggery powder.

3. Cook on medium heat, stirring frequently. The strawberries will release their juices.

4. As the mixture softens, mash the strawberries slightly with a spoon or potato masher. Let it simmer until it thickens (around 20–25 minutes).

5. Squeeze in the juice of half a lemon and stir well. Cook for another 2–3 minutes.

6. Let the jam cool completely.

7. Transfer to a clean, airtight glass jar and refrigerate.

Best used within 10–14 days when kept refrigerated.

Check out her IG or her youtube channel: youtube.com/@homechefalison

Blistered Shishito Peppers

Check out this great dish from @everything_delish

This is our favorite way to eat shishito.

Serves 6

Ingredients:

• 1 package of shishito peppers

• 2 tbsp olive oil

• 1/2 lemon

• Flaky salt

Directions:

1. Wash the shishito peppers with cold water and pat dry.

2. Add to a bowl with 2 tbsp of olive oil and coat until evenly coated.

3. Heat up a medium skillet over medium heat for 2-3 minutes.

4. Add shishito peppers to the skillet and stir occasionally. Let the peppers cook until you start seeing charred spots (hearing popping sounds Is normal) for about 8-10 minutes.

5. Remove from heat and plate. Top with 1/2 squeezed lemon and flaky salt.

Serve and enjoy!

Strawberry Vinaigrette

Here’s a simple and delicious strawberry balsamic vinaigrette to dress up your spring salads. Grab your spring mix, add some cucumbers, carrots, spring onions, and drizzle this on top. You’ll love it. 

Here is the recipe:
INGREDIENTS:

• 1 tbsp honey or maple syrup

• 4 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp Apple Cider vinegar

• 1/2 cup fresh strawberries

• Salt and pepper to taste

DIRECTIONS:
1. Add it all to a blender, blend until smooth.
2. Serve it over your favorite salad! 

Enjoy!

Strawberry Feta Walnut Salad

Check out this amazing recipe from IG's @chefguntas

INGREDIENTS:

Salad:

• 2 cups strawberries (sliced into quarters)

• 6 cups baby spinach and arugula mix (washed and dried)

• Feta cheese crumbles (quantity as desired)

• Black pepper (for finishing)

• Caramelized Walnuts:

• 3 tablespoons sugar

• 1 handful walnuts (toasted and chopped)

• Strawberry Honey Vinaigrette:

• 2–3 tablespoons balsamic vinegar

• 2 tablespoons grain mustard

• 2–3 tablespoons honey

• 3–4 strawberries

• 1 teaspoon black pepper

• Salt (to taste)

INSTRUCTIONS:

1. Wash and slice 2 cups strawberries into fours. Wash and dry 6 cups mix of baby spinach and arugula.

2. In a small saucepan over medium heat, caramelize 3 tbsp sugar and then add a handful of walnuts and toast the nuts for a few minutes until they are golden brown. Remove on a parchment sheets and let them cool and then chop them.

3. For the strawberry honey vinaigrette: Blend together the 2-3 tbsp balsamic vinegar, 2 tbsp grain mustard, 2-3 tbsp honey , 3-4 strawberries , 1 tsp black pepper and salt to taste. Mix and taste to adjust.

4. To serve, spread the greens on a plate and top with strawberries, caramelized walnuts , feta cheese crumbles, vinaigrette, and several grinds of black pepper.

Enjoy!

Honey Roasted Carrots with Whipped Feta & Crispy Garlic

Ingredients:
Carrots

• 2 bunches carrots, peeled and cut into 2-inch barrels

• 2 tbsp olive oil

• salt to taste

Whipped Feta

• 200 grams feta cheese

• 2 tbsp plain greek yogurt

• 1-2 tbsp water, to thin out the whipped feta cheese

Crispy Garlic Chili Oil

• 2 tbsp olive oil

• 2 tbsp butter

• 4 garlic cloves, thinly sliced

• 1/2 tsp red pepper flakes

• 1 tbsp fresh parsley, chopped fine

Instructions:

1. Preheat your oven to 400 °F.

2. Wash, peel and slice your carrots into barrel-shaped pieces easy to eat in one bite.

3. To a large mixing bowl add the carrots, olive oil and a generous pinch of salt. Toss to combine.

4. Add carrots to parchment lined baking pan and spread into an even layer.

5. Roast for 20-30 mins, or until fork tender and slightly golden, depending on the size of your carrots.

6. While the carrots are in the oven, prepare the whipped feta.

7. Add the feta and plain greek yogurt to a small blender or food processor and whip until smooth.

8. Add 1-2 tbsp of water to slightly thin out the whipped feta spread.

9. Spread evenly onto a serving platter.

10. Next, prepare the crispy garlic chili oil.

11. To a small saucepan add the olive oil, butter, sliced garlic and red pepper flakes.

12. Fry on low/medium heat until the garlic becomes golden and slightly crispy.

13. About 3 minutes. Be careful not to burn the garlic.

14. Add the carrots onto the whipped feta, and spoon on the garlic chili crunch.

15. Finish with a drizzle of honey, fresh chopped parsley and flaky salt.

For more recipes and cooking tips, head over to sammymontgoms.com