Strawberry Salsa

Juice from 1 medium lime

1 1/2 teaspoons honey or maple syrup

Pinch of salt

1 pint of strawberries

1 jalapeño pepper

1/2 small red onion

1/2 cup chopped fresh cilantro

Pinch of black pepper

Chips or crostini for serving

May add tiny squares of feta cheese

First prepare your ingredients by hulling and chopping your strawberries. Seeding and chopping your jalapeño pepper and finely chopping your red onion.  I use a chopper with the smallest squares so the salsa will look nice.  As a hint, if you place some of your cilantro with each chop it will be easily incorporated. 

Mix the lime juice, honey, and salt in a bowl large enough to hold your salsa.  Stir in your prepared fruits and vegetables and add a dash of pepper.  Taste and adjust to your liking.  Set aside to allow your ingredients to marinate and your strawberries to release their juices.  Right before serving add the feta cheese if you are serving this with crostini or serve without the feat with chips.  Enjoy. 

Strawberry Pie

1/2 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon cinnamon

4 cups fresh strawberries (about 1-1/4 pounds), sliced

Pastry for double-crust pie, homemade or store bought

2 tablespoons milk

1 tablespoon sugar, for crust

Ice cream or whipped cream for serving

Preheat oven to 425°. Mix the sugar, flour and cinnamon then add the strawberries and toss.  Place your pie crust in a 9 inch pie pan and pour the filling in on top.  Top with a second crust and crimp the edges.  Cut slits in the top of the pie.  Brush the top of the pie with milk and sprinkle with a little sugar.  Bake in the preheated oven for 35-40 minutes or until crust is golden brown and filling is bubbling.  You will have to cover the edge of the pie with foil during the last 20 minutes to prevent over browning.  Cool slightly before serving with ice cream or whipped cream.   This pie is at its best when served warm.