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26 strawberry recipes

Strawberry season is here! The versatile strawberry can be used in all sorts of recipes, from starring as the main ingredient, to boosting flavors in baked goods, to adding a bit of sweet to a savory dish. From jams to salads, to salsas and frostings, there is inspiration to be found in these Stir It Up! recipes for all kinds of strawberry uses.

Matthew S. Gunby/AP
Fresh picked strawberries at Oakley's Farm Market in May in Hebron, Md.

1. Grilled chicken with strawberry balsamic vinegar sauce

Blue Kitchen
Grilled chicken smothered with homemade strawberry jalapeño jam and balsamic vinegar for a nice, tart tang topped off with fresh sage.

  • By Caroline Kelly Staff Writer

By Terry Boyd, Blue Kitchen

Serves 4

4 boneless skinless chicken breast halves 

Olive oil

Salt and freshly ground black pepper

1 tablespoon chopped fresh sage, divided

1/4 cup strawberry jam (I used my homemade jam)

1 tablespoon balsamic vinegar

1. Remove the chicken from the fridge about 1/2 hour before you’re ready to grill, to let it come to room temperature. I usually do this just before firing up the charcoal in the chimney starter. Meanwhile, make the strawberry balsamic vinegar sauce. Combine jam, balsamic vinegar and 1 teaspoon of the fresh sage in a medium bowl and stir with a fork until completely mixed.

2. Just before you’re ready to grill, pat the chicken breasts dry with paper toweling and brush with olive oil. Season generously with salt and pepper on both sides and sprinkle with remaining sage, gently pressing it into the chicken to help it stick.

3. Lightly oil the hot grill and the cook the chicken breasts, starting with what would have been the skin side down, for about 5 minutes, with the grill closed. Turn the breasts and cook for an additional three minutes or so with the grill closed, until a quick read thermometer registers 165 degrees F. Transfer chicken to a platter, tent loosely with foil and let it rest about 5 minutes before serving. Plate individual breast halves and spoon the strawberry sauce over them. Serve.

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Mark Sappenfield
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