Spring is here and we’re celebrating on PA Live this afternoon! MFHS Nutritionist Laurie Waskovich is in the kitchen cooking up some strawberry goodies and talking about the farmer’s market. Tune in on WBRE at 4pm today!
Recipe #1 – Strawberry Bread
Ingredients
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups unsweetened apple sauce
4 eggs, beaten
1 1/4 cups chopped pecans
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend apple sauce and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.
 
Recipe #2 – Strawberry and Spinach Salad with Honey Balsamic Vinaigrette
Ingredients
1 bunch fresh spinach
1 cup sliced fresh strawberries
1/2 cup crumbled Gorgonzola cheese
1/2 cup raw pecans
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 cup olive oil
salt and ground black pepper to taste
Directions
Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.