2 cups strawberries, hulled and cut into small dice
1 cup jicama, peeled and cut into small dice
½ cup cucumber, peeled and cut into small dice
1 serrano chile, stem and seeds removed, minced
3 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh chive blossoms or minced red onion
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1 tablespoon agave nectar
Salt and pepper to taste
In a medium bowl combine strawberries, jicama, cucumber, chile, cilantro and chive blossoms. In a small bowl whisk together lime juice, olive oil and agave until well combined. Add dressing to the salad and season with salt and pepper. Serve alone as a refreshing salad over greens or as a side to compliment grilled pork, chicken or turkey. Keep chilled until ready to serve. Serves 4
Strawberry Honey Scones with Ginger Icing
2½ cups whole organic spelt flour
½ cup raw honey
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
6 tablespoons unsalted butter, chilled and cut into small cubes
1 egg
½ buttermilk plus extra for brushing on scones
1 teaspoon pure vanilla extract
1 ½ cups fresh strawberries, hulled and cut into small chunks
Ginger Icing
3 tablespoons confectioner's sugar
2 tablespoons heavy cream
1 teaspoon freshly grated ginger
Preheat oven to 400°F and line an ungreased baking sheet with parchment. Combine the spelt flour, baking powder, baking soda, and salt in a large bowl. Add the chilled butter and work it into the flour mixture with a pastry cutter or your fingers until it is well combined and resembles coarse crumbs. In a separate bowl, lightly beat the egg and whisk in the buttermilk, vanilla and honey. Add to the flour mixture and gently combine. Gently fold in the strawberries. Turn dough onto floured surface and with floured hands, knead a few times. Press dough into 9-inch round and cut into 8 equal triangles. Place scones on the baking sheet covered with parchment paper. Brush the scones with buttermilk and bake until golden, about 15 minutes. Remove baked scones from oven and allow to cool slightly on baking sheet before transferring them onto a plate. Whisk confectioner's sugar into heavy cream, adding more sugar until desired consistency is reached. Stir in the grated ginger. Frost scones while warm. Makes 8 scones.
