Dietary Notes: Vegan | Gluten-Free options | Seasonal
Featured Market Items: Strawberries, Herbs, Microgreens, Nuts

Sweet Deviled Strawberries

Ingredients:

• 1 pint fresh strawberries (save tops!)

• 1 oz plant-based cream cheese

• 1/3 cup plant-based yogurt (such as cashew-based)

• 3 Tbsp powdered sugar

• 1 tsp vanilla extract

• 2 Tbsp fresh lemon juice

Optional Toppings:

• Crushed graham crackers (GF if needed)

• Chocolate shavings

• Cocowhip or other whipped topping

• Strawberry syrup (see below)

Instructions:

1. Wash strawberries and cut off the tops, saving them for syrup or vinegar.

2. Slice strawberries in half lengthwise and hull each half.

3. In a bowl, mix cream cheese, yogurt, powdered sugar, vanilla, and lemon juice until smooth.

4. Pipe or spoon filling into the hulled strawberry halves.

5. Top with your choice of crushed graham crackers, chocolate, cocowhip, and drizzle with strawberry syrup.

Savory Deviled Strawberries

Ingredients:

• 1 pint fresh strawberries (save tops!)

• 1 oz plant-based cream cheese

• 1/3 cup plant-based yogurt (such as cashew-based)

• ½ tsp sea salt

• ½ tsp black pepper

• ½ cup fresh herbs of choice (basil, chives, tarragon, scallion)

• 1 Tbsp fresh lemon juice

• 1 Tbsp olive oil

Optional Serving Ideas:

• Serve on crostini or crackers

• Garnish with microgreens, greens or asparagus ribbons

Instructions:

1. Wash and prep strawberries as above: cut off tops (save), slice in half, and hull.

2. Finely chop fresh herbs.

3. Mix cream cheese, yogurt, salt, herbs, lemon juice, and vinegar until creamy.

4. Pipe or spoon savory filling into strawberries.

5. Serve immediately, optionally on crostini or topped with microgreens or on a bed of strawberry vinaigrette greens (see below)

Strawberry Top Vinegar

Ingredients:

• ½ to 1 cup strawberry tops

• 1½ to 2 cups vinegar of choice (white wine, apple cider, or rice vinegar)

Instructions:

1. Place strawberry tops in a small saucepan and cover with vinegar.

2. Bring to a boil, reduce heat, and simmer for 10 minutes.

3. Pour into a clean jar with the tops. Cover and let infuse at room temp for 12–24 hours.

4. Strain out the tops (optionally use in vinaigrettes).

5. Store vinegar in a clean bottle or jar. Refrigerate for freshness.
   

Strawberry Top Syrup

Ingredients:

• 1 cup strawberry tops

• Water (enough to cover)

• Sugar (equal to amount of resulting liquid)

Instructions:

1. Place tops in a pot and cover with water.

2. Bring to a boil, then simmer for 10 minutes.

3. Strain out strawberry tops and return liquid to pot.

4. Measure liquid and add equal parts sugar (e.g., 2 cups liquid = 2 cups sugar).

5. Bring to a boil and simmer for ~1 hour, reducing by ~25%.

6. Pour into a jar and refrigerate.

Simple Strawberry Vinaigrette

Ingredients:

• ½ cup extra-virgin olive oil

• 3 Tbsp strawberry top vinegar or other vinegar

• 1 Tbsp Dijon mustard

• 1 Tbsp maple syrup

• 2 cloves garlic, minced

• Salt and pepper to taste

Instructions:

1. Whisk all ingredients together in a small bowl or shake in a jar.

2. Adjust seasoning to taste.

3. Store refrigerated. Shake well before using.