ESSENTIALS

Strawberries are the stars of these fresh recipes you’ll love

STRAWBERRY, CUCUMBER & FETA SALAD

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES

2 cups strawberries, hulled and quartered 2 tbsp white balsamic vinegar ¼ tsp coarsely ground pepper 2 English cucumbers, sliced into ribbons

⅓ cup crumbled feta cheese 3 tbsp olive oil salt (optional)

¼ cup hazelnuts, coarsely chopped 2 tbsp chopped fresh basil In large bowl, mix together strawberries, vinegar and pepper; let stand at room temperature for 15 minutes, stirring once.

Add cucumbers, feta and olive oil to bowl, mixing well. Season with salt (if using). Top with hazelnuts and basil.

PER EACH OF 6 SERVINGS about 155 cal, 3 g pro, 11 g total fat (2 g sat. fat), 11 g carb (2 g dietary fibre, 5 g sugar), 8 mg chol, 100 mg sodium, 1 mg iron.

STRAWBERRY MILLE-FEUILLES

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 40 MINUTES

2 sheets frozen phyllo pastry, thawed 2 tbsp unsalted butter, melted

2 tbsp granulated sugar

½ cup 35% whipping cream

2½ tbsp strawberry-rhubarb jam

1 cup strawberries, chopped icing sugar On work surface, roll out 1 sheet of phyllo pastry; cut into 12 rectangles. Gently transfer rectangles to parchment paper-lined baking sheet. Brush with half of the melted butter, then sprinkle with half of the granulated sugar. Repeat with remaining phyllo pastry, butter and sugar.

Preheat oven to 350°F; bake one pan at a time until pastry is golden brown, about 6 minutes. Let cool completely.

Meanwhile, in medium bowl, using electric mixer, beat cream until stiff peaks form. When ready to serve, layer 2 rectangles of phyllo pastry onto each serving plate. Gently spread with 2 tbsp of whipped cream. Top with 1 tsp of jam; run blade of knife through cream to ensure jam is evenly distributed. Garnish with 2 tbsp strawberries, leaving ½-inch border all around. Repeat layers. Top with 2 rectangles of phyllo pastry. Sprinkle with icing sugar.

PER SERVING about 235 cal, 2 g pro, 17 g total fat (11 g sat. fat), 19 g carb (1 g dietary fibre, 11 g sugar), 50 mg chol, 60 mg sodium, 0.5 mg iron.