It is hard to find someone who doesn’t enjoy strawberries, especially a Chocolate Covered Strawberry. After noticing a popular website offering one-half dozen Chocolate Covered Strawberries for $39.95, the answer was simple while deciding what type of food to feature this issue.

This super fruit is a wonderful source of nutrients and good health. A strawberry is a superstar when it comes to anti-oxidant power, says Dr. Barry Sears in his book The Top 100 Zone Foods.

One cup of strawberries gives you 140 percent of your recommended daily allowance of vitamin C. Research has shown that strawberries also help keep “bad” cholesterol from oxidizing and damaging artery walls. There are studies that state strawberries assist in making cancer-causing chemicals inactive and aid in disease prevention.

The best thing about strawberries might be that everyone, especially kids, enjoy eating strawberries. Having kids excited about eating something healthy is virtually impossible. Add some chocolate to one of the safest and healthiest fruits in the world and you’ve got yourself a winner for kids and adults alike.

Chocolate Covered Strawberries might be the easiest and classiest dessert you can offer your friends and family. This dessert pairs perfectly with a nice Pinot Noir or as a romantic choice to accompany your favorite champagne. Once you’ve tried making Chocolate Covered Strawberries for yourself, you’ll never buy them again!

24-30 Strawberries - (Fresh and Perfect with Stems Intact)
6 ounces Semisweet Chocolate Chips - (Best You Can Find)

If refrigerated, bring strawberries to room temperature, wash strawberries well and make sure they are completely dry before dipping. Water is an enemy to your chocolate. If water comes in contact with your chocolate it will turn grainy and lose is smoothness.

Next line a sheet tray with waxed paper and prepare all of your garnishes (coatings) for the strawberries. You can use your imagination and what you like. Try using toasted coconut, chopped nuts, finely chopped pistachios, jimmies or drizzle with white chocolate for a nice garnish. And believe it or not…you are almost done!

Double Boiler:
Put a few inches of water in the bottom of the double boiler and place on top of a medium flame. You want your water hot, but not boiling. Make sure the water is not touching the bottom of you top pan. Add chocolate chips into the top dry container of your double boiler. Stir occasionally with a wooden spoon. If you don’t have a double boiler you can use a pot with a stainless steel or glass bowl on top. It will work just as well! Once the chocolate is melted, remove from the heat and let slightly cool. Make sure the chocolate doesn’t set, or get firm.

Microwave:
In a microwave-safe bowl, melt chocolate chips using either the defrost setting or lowest power in the microwave. Microwave for 1 minute, then check and stir. If more time is required, microwave for another 15-20 seconds and stir again. Continue the process until the chocolate has a smooth consistency. The chips might not look melted, but will continue to melt and become fluid as you stir with a wooden spoon.

The best method is to simply hold the stem and green leaves and dip directly into the melted chocolate. Give the strawberry a swirl and a little shake to make sure the chocolate doesn’t have any tiny air bubbles.

When the strawberry is lifted from the chocolate give shake it again to remove any excess chocolate and give it a clockwise twist. This will give you a uniform coating without overflow on the bottom of the strawberry when you place it on the wax paper.

If working in a warm area, try to refrigerate as soon as possible so the chocolate can harden. Let set for thirty minutes, sometimes less and they are ready for service. For best results eat the Chocolate Covered Strawberries within the first 48-hours. Enjoy!

• 2 cups Strawberries (Fresh and Hulled)
• 1 cup Half & Half
• 1 cup Heavy Cream
• 1/2 cup Sour Cream
• 1/2 cup Vanilla Yogurt
• 1/2 cup White Wine (Riesling or a Gewurztraminer)
• 2 ounces Chambord
• 2 tablespoons Honey
• 4 ounces Simple Syrup (2 oz Sugar and 2 oz Water) Boil and Cool
• 4 each Mint Leaves (Used as Garnish - if Desired)
• 1/2 ounce Whipped Cream (Used as a Garnish - if Desired)

1. In a blender, puree all ingredients starting with the strawberries. Hold off adding the simple syrup until last. You can adjust the sweetness to your individual preference.
2. Chill in a refrigerator for at least 8 hours or overnight before serving.
3. Garnish with a dollop of whipped cream, a thin slice of strawberry and mint leaf. Enjoy!

• 1 cup Strawberries (Hulled and Small Dice)
• 1/2 cup Kiwi (Skin Removed and Small Dice)
• 1/2 cup Cucumber (Skin and Seeds Removed Very Small Dice)
• 1 tablespoon Honey
• 1 teaspoon Vanilla (Mexican)
• 2 teaspoons Lime Juice (Fresh Squeezed)
• 1/2 teaspoon Cinnamon (Ground)
• 1/4 teaspoon Ginger (Ground)

• 2 tablespoons Sugar
• 1 teaspoon Cinnamon Ground
• 6 each Flour Tortillas (6-inch)

1. For the Salsa, gently mix all ingredients in a medium bowl until all ingredients are well blended.
2. Refrigerate and let set for at least one half hour.
3. For the Chips, preheat oven to 375 degrees. Mix sugar and cinnamon in a small bowl. Lightly spray both sides of your tortillas with a butter flavored non-stick cooking spray.
4. Sprinkle each whole tortilla with your cinnamon/sugar mixture. Once the tortillas are nicely coated, cut them into 8 even wedges.
5. Bake 8-12 minutes, or until the tortillas are crisp. Allow to cool and reserve until needed for service. Enjoy!

• 4-6 cups Spinach (Fresh, Stems Removed and Washed)
• 1 pint Strawberries (Washed, Hulled and Sliced)
• 2 ounces Pecans (Roasted and Chopped)
• 2 ounces Bleu Cheese Crumbles
• 2 ounces Red Onion (Sliced Very Thin)

Dressing

• 1 tablespoon Dijon Mustard
• 1/4 cup Sugar (White Granulated)
• 3 tablespoons Shallots (Chopped Finely)
• 2 tablespoons Poppy Seed
• 2/3 cup Red Wine Vinegar
• 2 cups Olive Oil
• To Taste Salt and Black Pepper

1. Place Spinach, Strawberries, Pecans, Bleu Cheese and Red Onion in a bowl and reserve until needed for service.
2. In a blender, place Mustard, Sugar, Shallots, Vinegar in a blender. Add the Olive Oil slowly until all is incorporated. Stir in the Poppy Seed, and adjust the seasoning with Salt and Pepper if needed.
3. Pour dressing over salad to serve family style or on individual plates. Enjoy!