Strawberries really signal the beginning of summer. I can’t wait for the first big, juicy red berry of the season.

Probably the most popular way to enjoy strawberries (other than eaten from hand) is strawberry shortcake. Here’s a quick tip for my favorite take on the classic: Start with Fisher Fair Scone Mix, add in some chocolate chips, form them, and then sprinkle with coarse sugar.

Bake and serve with sliced fresh strawberries tossed with a touch of local honey, and a dollop of whip cream. For a truly decadent experience, add a splash of local berry liqueur to the whip cream! Yum!

On the non-dessert side, too, strawberries have multiple possibilities. In my Strawberry & Spinach Salad, I like to top them with thin slivers of sweet Walla Walla onion and glazed almonds, then dressed it all with a Lowfat Poppy Seed–Ginger Vinaigrette thickened with pureed strawberries – a light and refreshing summer salad.

If you don’t have strawberries of your own to pick, there are many choices around the Northwest for “U-Pick” strawberries. And if you have had a big day of picking but still haven’t eaten your fill while in the field, sit down and relax with a big, glistening bowl of just-picked juicy berries. -Kathy

Photo from Kathy Casey’s Northwest Table.

Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips.

Makes 6 to 8 servings

Vinaigrette
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed

Salad
3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
1/2 cup sliced almonds, toasted

To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.

To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.

Recipe from Kathy Casey’s Northwest Table.