Strawberry Napoleon, Happy Strawberries and Cream Day!

Happy Strawberries and Cream Day! Can't pass up an opportunity to showcase one of my favorite abundant fruits! Strawberry season is one of my favorite seasons of the year. I dried Strawberries in the oven, I make frozen strawberry compote and jam. And of course, these Strawberry Napoleons are a staple on my dessert list all season long! Enjoy!!

Strawberry Napoleons

Ingredients:

1 sheet Prepared Puff Pastry

½ cup strawberry preserves

1 ½ cups sliced Strawberries (4 whole berries, garnish)

3.4 oz. box Instant Vanilla Pudding Mix

2 cups Heavy cream (May substitute Milk)

Instructions:

Preheat oven to 400 ° f

Line a Baking Sheet with parchment.

Defrost Pastry according to box directions.

Remove Pastry sheets from sleeve one at a time.

Lay Pastry sheet out on floured board.

Cut pastry along folds.

Cut each strip into 3 even pieces.

Place each Square onto parchment lined baking sheet.

Dock each square lightly with a fork.

Bake according to box directions.

**You need 1 1/2 squares per Napoleon, so do the math according to how many servings you wish yield.

While Pastry is baking:

Place Strawberry preserves in a small microwave safe bowl.

Heat preserves for 60 seconds.

Place cut strawberries into warm preserves. Set aside.

In a Large cold mixing bowl Beat together Heavy cream and Vanilla Pudding Mix.

Upon reaching full thickness, place pudding in refrigerator for 15-20 minutes

Assembly:

Insert a fork or little serrated knife into pastry square, Split each Pastry square in half.

Place bottom half of pastry square onto the serving plate.

Place 2-3 tbsp. vanilla pudding onto bottom pastry.

Place Pastry Square (Inside facing up) on top of vanilla pudding (it will serve to hold strawberries like a cup)

Place 2-3 tbsp. of Strawberries into cavern of pastry.

Top with a Pastry top. Garnish with small dollop of pudding and reserved whole strawberry.

Continue for remaining Napoleons.

Serve.

Strawberry Spinach Salad

When I am planning a meal I sometimes get caught up in the Main Dish that I lack in the accompaniment. The other night I had some inspiration. I had gone grocery shopping that day. This is usually my biggest inspiration. I found some beautiful Strawberries. They were plump and beautifully red and ripe! I knew they were going to be as sweet as they looked. I had no idea how I would use them, but knew I had to pick them up. I got home and decided to have Salmon for dinner. I chose a nondescript side dish of Rice with Broccoli and Cheese Sauce, but knew I needed something "fresh' to go along side of that. I knew the meal would be "heavy"  and 1 dimensional if not. I looked around at what I had bought and remembered the Strawberries!

Ok, I am just going to make a salad... what else is in the fridge? Ohhhhh I have some baby spinach leaves...Yum, the star was born!! Putting this salad together was pure inspiration....Just throwing things together and tasting as I went along brought together a side dish I would make again and again. You have to try it!

Strawberry Salad

4 cups Fresh Baby Spinach

2 cups sliced Strawberries

1/2 cup sliced Almonds

1/2 cup Bleu cheese

Dressing:

1/2 cup EV Olive Oil

1/4 cup Champagne Vinegar

1 tbsp Lemon Juice (optional)

**Combine well, add Salt and Pepper to taste.

Place Spinach and Strawberries in Large Bowl. Toss to combine.

Top with Bleu cheese and Almonds.

Sprinkle with Vinegairette and serve.

You will not believe what this fresh flavor will add to your meal...It will definitely be a great add on to your kitchen arsenal!