Strawberry Balsamic Jam - the procedure here is to cook the strawberries on low heat until they've given up a good bit of their liquid, then add 2 tablespoons of balsamic vinegar for every cup of strawberries, and simmer it slowly for a few more minutes. *OPTIONAL* Strain the berries before adding the balsamic, the juice they give up is amazing.
Strawberry Lemon Mint vinaigrette - whisk together strawberry juice and white wine vinegar, then add in some chiffonade mint (very thin strips, minced works as well), and whisk into a vinaigrette using lemon oil. If lemon oil is unavailable, use regular olive oil and a small squeeze of lemon juice.
Salad - using our vinaigrette, we can do a mixed green salad with toasted coconut, macademia sesame brittle, and an assortment of leafy greens. Preferably no radicchio.
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