THUNDER BAY – Belluz Farms advises that their delicious strawberries are not far off. Here is a tasty recipe to try with some of Ontario’s best strawberries, grown right here at home.
“We have our Fresh Picked crew in for training Friday morning and will have berries and maybe some peas here at the farm Friday afternoon and possibly at market and the farm on Saturday – call the hotline Friday/Saturday for updates – 475-5181,” shared the team at Belluz.
Try chicken on the skewers, or if it’s easier, toss everything in one big bowl and skip the skewers altogether. The vinaigrette freezes beautifully to enjoy during the winter months.
Preparation Time: 15 minutes
- 1 cup (250 mL) sliced Ontario Strawberries
- 3 tbsp (45 mL) olive oil
- 2 tbsp (25 mL) balsamic vinegar
- 2 cloves Ontario Garlic, minced
- 1 tsp (5 mL) honey mustard
- 1/2 tsp (2 mL) salt
- Pinch cayenne pepper
- 1 Ontario Greenhouse Sweet Yellow Pepper
- 1-1/2 cups (375 mL) cooked cubed Ontario Chicken
- 4 medium (1-1/2 inch/4 cm) Ontario Bocconcini Cheese, quartered
- 1 tbsp (15 mL) olive oil
- 2 tbsp (25 mL) chopped fresh Ontario Herbs
- 2 cups (500 mL) Ontario Strawberries
- 10 cups (2.5 L) Ontario Baby Spinach
- 1/2 cup (125 mL) coarsely chopped hazelnuts or almonds, toasted
In blender, whirl strawberries, oil, vinegar, garlic, mustard, salt and cayenne until smooth.
Salad Skewers: Cut sweet pepper into same size bite-size pieces as chicken. Place bocconcini in bowl. Drizzle lightly with olive oil. Sprinkle with salt to taste. Toss with herbs. Leave strawberries whole if small; if large quarter or cut in half to be same size as peppers. Thread eight 6-inch (15 cm) wooden skewers with strawberries, chicken, bocconcini and sweet pepper.
In large bowl, toss spinach and nuts with just enough dressing to coat; divide among plates. Top each serving with two skewers. Drizzle with more dressing if desired.
- Protein: 32 grams
- Fat: 23 grams
- Carbohydrates: 22 grams
- Fibre: 6 grams
- Calories: 415