"WASTE NOT, WANT NOT"

"BUY LOCAL, BUY SEASONAL, BUY FRESH"

STRAWBERRY DRESSING

1 cup strawberries, hulled and halved

2 Tbsp. raspberry vinegar

2 Tbsp. brown sugar, firmly packed

� cup olive oil

� tsp. sesame oil

� tsp. fresh lemon juice

Coarse salt and black pepper

Process 1 cup strawberries, vinegar, brown sugar, olive oil, sesame oil and lemon juice in a food processor or blender and blend until smooth. Season with salt and pepper to taste.

Mixed greens

Extra strawberries

Nuts of choice

Combine a combination of greens from the farm and strawberries halved. Just before serving toss dressing with salad and sprinkle with nuts of your choice.

STRAWBERRY PANCAKES

3 egg yolks

� cup cottage

� tsp. salt

� cup flour

� cup milk

3 egg whites, stiffly beaten

1 pint fresh strawberries

� cup water

1 Tbsp. cornstarch

Beat the egg yolks and the cottage cheese together until smooth.

Mix in the salt, flour and milk. Fold in the egg whites.

Cook in a buttered 7-inch fry pan, using about 2 Tbsp. of pancake batter. Turn when bubbles begin to break. Cook other side and set aside.

Cut strawberries in half. Mix cornstarch with the water in a saucepan. Stir in strawberries and cook until mixture is clear- about five minutes.

Pour strawberry sauce over the pancakes and serve immediately.

STRAWBERRIES ARE PACKED WITH TASTE APPEAL; STRAWBERRIES ARE ALSO BRIMMING WITH FIBER, VITAMIN C AND HEALTHFUL PLANT COMPOUNDS. ADD THEM TO THE BEAUTIFUL LETTUCE AND MAKE A WONDERFUL SALAD OR BLEND INTO SMOOTHIES.

RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL