"Summertime — when the living is easy..."

Summer is the ultimate season for easy pleasures. You'd be a fool to fuss in the kitchen with extensive (or hot!) cooking when your friends stop by to hang out. These five simple recipes below, made with seasonal strawberries, will make everyone happy. You'll be serving up your guests not only a delicious snack, but also a nutritious meal.

Granola, Yogurt & Strawberry Parfait

(Serves 4, good for brunch)

Ingredients

  • 2 cups plain yogurt
  • 2 cups your favorite granola
  • 2 cups fresh strawberries, cleaned and sliced in half
  • 4 tablespoons honey

Directions

  • Line up 4 white wine or tall glasses.
  • Spoon 2 tablespoons of yogurt into each glass.
  • Spoon 2 tablespoons of granola on top of yogurt.
  • Spoon 2 tablespoons of strawberries on top of granola.
  • Repeat the process, adding a bit of honey here and there, to taste.

Recipe courtesy of Bob Blumer.

Strawberry-Avocado Salsa

(Serves 4, good for brunch)

Ingredients

  • 2 cups chopped strawberries
  • 1/2 cup chopped peeled avocado
  • 4 tablespoons finely chopped red onion
  • 4 tablespoons chopped fresh cilantro
  • 1 teaspoon grated lime rind
  • 4 tablespoons fresh lime juice
  • 4 teaspoons finely chopped seeded jalapeño pepper
  • 1/2 teaspoon sugar

Directions

  • Combine all ingredients in a medium bowl; toss gently. Break open a bag of your favorite tortilla chips and serve immediately.

Recipe courtesy of Maureen Callahan.

Strawberry Goat Cheese Bruschetta

  • 1/2 cup balsamic vinegar
  • 12 slices Italian bread
  • 1 tablespoon olive oil
  • 1 pound strawberries, washed and diced
  • 2 teaspoons fresh thyme leaves, plus more for serving
  • 1 cup goat cheese, room temperature
  • salt and freshly ground pepper to taste

Directions

  • Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
  • Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
  • Combine strawberries and thyme in a small bowl and set aside.
  • Grill bread on the preheated grill until browned, about 3 minutes per side.
  • Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Recipe courtesy of Chef John.

Spinach and Strawberry Salad

(Serves 4, good for lunch or dinner)

  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon minced onion
  • 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
  • 1 quart strawberries - cleaned, hulled and sliced
  • 1/4 cup almonds, blanched and slivered

Directions

  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
  • In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Recipe courtesy of Allrecipes.com.

Strawberry Tortillas

(Serves 4, good for lunch or dinner)

Ingredients

  • 4 flour tortillas
  • 8 tbsps cream cheese
  • 1 1/3 cup strawberry (thinly sliced)
  • 4 tbsp sugar
  • 4 dashes cinnamon

Directions

  • Spread 2 tablespoons of cream cheese over each tortilla.
  • Top each with 1/3 cup of strawberries and 1 tablespoon of sugar on one side.
  • Sprinkle each with a dash of cinnamon and fold in half.
  • Cook in a nonstick skillet coated with either butter or cooking spray for 2 minutes on each side.

Recipe courtesy of Annancia.

Balsamic Strawberries with Whipped Mascarpone Cheese

(Serves 4, good for brunch, dinner, or dessert)

  • 1/3 cup balsamic vinegar
  • 2 teaspoons plus 4 tablespoons sugar
  • 1/2 teaspoon fresh lemon juice
  • 1 cup chilled mascarpone cheese
  • 1/2 cup chilled whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
  • Fresh mint leaves

Directions

  • Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
  • Stir over medium heat until sugar dissolves.
  • Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
  • Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
  • Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
  • Divide berries and syrup among 4 goblets. Add mascarpone mixture and top with a sprig of mint.

Recipe courtesy of Bon Appetit 2001.