18 Creative Savory Strawberry Recipes Delicious

Strawberries aren’t just for sweets—they’re the star of savory dishes too! Whether you’re craving a quick weeknight dinner, a fresh seasonal salad, or a surprising twist on comfort food, these 18 creative recipes will make you fall in love with strawberries all over again. From tangy salsas to rich balsamic-glazed mains, get ready to savor every juicy bite. Let’s dive into these deliciously unexpected ideas!

Strawberry Balsamic Glazed Chicken

Sweet, tangy, and just a little fancy, this Strawberry Balsamic Glazed Chicken turns a weeknight dinner into something special without the fuss.

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh strawberries, hulled and diced
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves (or 1/4 tsp dried)

1. Preheat oven to 375°F. Season chicken breasts evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden, then transfer to a plate.
3. In the same skillet, add 1 cup diced strawberries, 1/4 cup balsamic vinegar, 2 tbsp honey, 1 minced garlic clove, and 1 tsp thyme. Simmer for 3–4 minutes, mashing strawberries slightly, until syrupy.
4. Return chicken to the skillet, spooning glaze over the top. Transfer to the oven and bake for 15–18 minutes, until chicken reaches 165°F internally.

The glaze caramelizes into a glossy, jammy coating that balances the chicken’s savoriness with bright berry acidity—no one will guess it’s this simple!

Tip: For extra depth, reduce the balsamic vinegar by half in a small saucepan before adding it to the strawberries.

Savory Strawberry and Goat Cheese Tart

This elegant yet easy tart balances sweet strawberries with tangy goat cheese and a buttery crust—perfect for brunch or a light summer lunch.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 2 tbsp honey, divided
• 1 tbsp fresh thyme leaves, plus extra for garnish
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 cup thinly sliced strawberries
• 1 tbsp olive oil
• 1 tbsp balsamic glaze (for drizzling)

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet, gently pressing seams together if needed. Prick all over with a fork.
2. Bake for 12–15 minutes until puffed and golden. Let cool slightly, then press down the center with a spatula to create a border.
3. In a bowl, mix goat cheese, 1 tbsp honey, thyme leaves, black pepper, and salt. Spread evenly over the cooled pastry.
4. Toss strawberries with olive oil and remaining 1 tbsp honey. Arrange slices over the goat cheese mixture.
5. Bake for 8–10 minutes until strawberries soften slightly. Drizzle with balsamic glaze and garnish with extra thyme.

The contrast of creamy cheese, juicy berries, and flaky crust is irresistible—serve it warm for the best texture!

Tip: For a crispier crust, bake the pastry on a preheated baking sheet.

Grilled Strawberry and Avocado Salad

Sweet, smoky strawberries meet creamy avocado in this unexpected summer salad that’s equal parts refreshing and indulgent.

Ingredients:

• 1 lb fresh strawberries, hulled and halved
• 2 ripe avocados, sliced
• 4 cups baby arugula
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp honey

Instructions:

1. Preheat grill or grill pan to medium-high (about 400°F). Toss strawberries with 1 tbsp olive oil and honey. Grill cut-side down for 2–3 minutes until char marks appear but berries still hold their shape.
2. In a large bowl, gently combine arugula, grilled strawberries, avocado slices, and feta cheese.
3. Drizzle with remaining 1 tbsp olive oil and balsamic glaze. Sprinkle with sea salt and black pepper. Toss lightly just before serving.

The magic here? Grilling strawberries caramelizes their sugars while keeping a bright acidity—perfect against the rich avocado.

Tip: For extra crunch, sprinkle with toasted sliced almonds right before serving.

Strawberry Basil Bruschetta

This sweet-and-savory twist on classic bruschetta is a showstopper for summer gatherings—bursting with juicy strawberries, fresh basil, and a hint of balsamic tang.

Ingredients:

• 1 baguette, sliced into ½-inch thick pieces
• 1 cup diced strawberries
• ¼ cup finely chopped fresh basil
• 2 tbsp balsamic glaze
• 1 tbsp honey
• ¼ tsp salt
• 4 oz goat cheese, softened
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8–10 minutes until crisp and golden.
2. In a bowl, gently toss 1 cup diced strawberries, ¼ cup chopped basil, 1 tbsp honey, and ¼ tsp salt.
3. Spread each toasted baguette slice with a thin layer of softened goat cheese.
4. Top with the strawberry mixture and drizzle with 2 tbsp balsamic glaze.

The creamy goat cheese balances the strawberries’ brightness, while the balsamic glaze adds a glossy, sophisticated finish—perfect for impressing guests without fuss.

Tip: For extra crunch, lightly toast the baguette slices a day ahead and store in an airtight container.

Strawberry and Arugula Pizza

This sweet-savory pizza is a showstopper, with juicy strawberries, peppery arugula, and creamy goat cheese on a crispy crust—perfect for summer entertaining!

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 2 tbsp olive oil, divided
• 1/2 cup ricotta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup sliced fresh strawberries
• 1/2 cup crumbled goat cheese
• 2 cups baby arugula
• 1 tbsp balsamic glaze

Instructions:

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface into a 12-inch round. Transfer to a parchment-lined baking sheet and brush with 1 tbsp olive oil.
2. In a small bowl, mix ricotta with salt and black pepper. Spread evenly over the dough, leaving a 1-inch border.
3. Scatter strawberries and goat cheese over the ricotta. Bake for 12–15 minutes until the crust is golden and the cheese softens.
4. Toss arugula with remaining 1 tbsp olive oil and pile onto the warm pizza. Drizzle with balsamic glaze just before serving.

The contrast of warm, melty cheese with cool, crisp arugula and tangy balsamic makes every bite exciting. Tip: For extra crunch, sprinkle toasted pine nuts over the finished pizza!

Savory Strawberry Salsa with Chips

This vibrant strawberry salsa is a sweet-and-spicy twist on the classic, perfect for scooping up with crispy tortilla chips at your next gathering.

Ingredients:

• 1 1/2 cups finely diced strawberries
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeds removed and finely diced
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin
• Tortilla chips, for serving

Instructions:

1. In a medium bowl, gently toss together the strawberries, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice, then sprinkle with salt and cumin. Fold gently to combine.
3. Let sit at room temperature for 10 minutes to allow flavors to meld.
4. Serve immediately with tortilla chips, or refrigerate for up to 2 hours for a chillier salsa.

The juicy strawberries and spicy jalapeño create a bold contrast, while the cumin adds a subtle earthy depth that makes this salsa irresistible.

Tip: For extra heat, leave a few jalapeño seeds in the mix—just taste as you go!

Strawberry Spinach Quiche

Strawberry Spinach Quiche

This sweet-savory quiche balances juicy strawberries with earthy spinach and creamy custard—perfect for a brunch showstopper or a light dinner.

Ingredients:

• 1 refrigerated pie crust (9-inch)
• 1 cup fresh strawberries, hulled and sliced
• 2 cups fresh baby spinach, roughly chopped
• 4 large eggs
• 1 cup whole milk
• 1/2 cup shredded Gruyère cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan, trimming excess edges. Prick the bottom with a fork and blind bake for 10 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium. Add spinach and sauté until wilted, about 2 minutes. Let cool slightly.
3. In a bowl, whisk eggs, 1 cup whole milk, 1/4 tsp salt, and 1/4 tsp black pepper until smooth.
4. Layer spinach, strawberries, and 1/2 cup Gruyère cheese in the pre-baked crust. Pour egg mixture over the top.
5. Bake for 30–35 minutes until the center is set and the edges are golden. Let rest 10 minutes before slicing.

The strawberries caramelize slightly in the oven, adding a jammy sweetness that plays off the savory custard. Serve warm or at room temperature!

Tip: For extra flavor, drizzle balsamic glaze over slices before serving.

Strawberry and Feta Stuffed Bell Peppers

Sweet strawberries and salty feta create a surprising (and addictive) combo inside these vibrant stuffed peppers—perfect for a summer lunch or light dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup fresh strawberries, diced
• 1/2 cup crumbled feta cheese
• 1/4 cup cooked quinoa
• 2 tbsp chopped fresh basil
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish.
2. In a bowl, gently mix strawberries, feta, quinoa, basil, balsamic glaze, olive oil, salt, and black pepper.
3. Spoon filling evenly into peppers, packing lightly. Cover dish with foil.
4. Bake for 25 minutes, then remove foil and bake 5–7 more minutes until peppers are tender but still hold their shape.

The juicy strawberries soften just enough to meld with the creamy feta, while the balsamic adds a tangy depth—no one will guess how simple this is!

Tip: For extra crunch, sprinkle toasted pine nuts on top before serving.

Strawberry Chipotle BBQ Ribs

These ribs are a sweet, smoky, and slightly spicy showstopper—perfect for impressing guests at your next backyard BBQ.

Ingredients:

• 2 racks baby back ribs (about 3 lbs total)
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 cup strawberry jam
• 1/2 cup ketchup
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1-2 minced chipotle peppers in adobo (adjust for heat)
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub evenly with 1 tbsp kosher salt, 1 tbsp smoked paprika, and 1 tsp black pepper. Wrap tightly in foil and bake meat-side down for 2 hours.
2. Meanwhile, make the glaze: In a saucepan, combine 1 cup strawberry jam, 1/2 cup ketchup, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1-2 minced chipotle peppers, and 1 tsp garlic powder. Simmer for 10 minutes until thickened.
3. Unwrap ribs, brush with half the glaze, and broil on high for 3-5 minutes until caramelized. Flip, brush with remaining glaze, and broil another 3 minutes.

The strawberry jam adds a fruity brightness that balances the smoky chipotle—no one will guess the secret ingredient! Tip: For fall-off-the-bone tenderness, let ribs rest 10 minutes before slicing.

Strawberry and Bacon Grilled Cheese

Sweet, salty, and gooey—this grown-up grilled cheese is a playful twist on a classic, perfect for a quick lunch or lazy weekend brunch.

Ingredients:

• 4 slices sourdough bread
• 4 oz sharp cheddar cheese, thinly sliced
• 2 oz cream cheese, softened
• 4 slices cooked bacon
• 1/4 cup fresh strawberries, thinly sliced
• 1 tbsp honey
• 1 tbsp unsalted butter, softened

Instructions:

1. Spread 1/2 tbsp butter on one side of each bread slice. Flip and spread cream cheese evenly on the unbuttered side of two slices.
2. Layer cheddar cheese, bacon, and strawberries on the cream cheese-coated bread. Drizzle 1/2 tbsp honey over each sandwich’s filling.
3. Top with remaining bread slices, buttered side facing out.
4. Heat a skillet over medium-low heat. Cook sandwiches for 3–4 minutes per side, pressing gently with a spatula, until golden and cheese melts.

The contrast of juicy strawberries, smoky bacon, and melty cheese makes every bite a little surprising—don’t be surprised if you crave seconds!

Tip: For extra crunch, cook the bacon until crisp and pat dry before assembling.

Strawberry and Cucumber Gazpacho

This refreshing gazpacho is a summery twist on the classic, blending sweet strawberries with crisp cucumber for a vibrant, no-cook soup that’s ready in minutes.

Ingredients:

• 2 cups fresh strawberries, hulled and chopped
• 1 large English cucumber, peeled and chopped (about 2 cups)
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced (optional)
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)

Instructions:

1. In a blender, combine strawberries, cucumber, red onion, jalapeño (if using), lime juice, olive oil, honey, salt, and black pepper. Blend until smooth, about 1 minute.
2. Pour the mixture into a large bowl and stir in the sliced basil. Cover and refrigerate for at least 30 minutes to let the flavors meld.
3. Before serving, give the gazpacho a quick stir and adjust seasoning with an extra pinch of salt if needed. Ladle into bowls and garnish with additional basil.

The subtle heat from the jalapeño and the bright basil make this gazpacho a lively balance of sweet, tangy, and herbaceous—perfect for a light lunch or starter.

Tip: For a smoother texture, strain the soup through a fine-mesh sieve before chilling.

Savory Strawberry Risotto with Parmesan

This unexpected twist on risotto balances sweet strawberries with rich Parmesan for a dish that’s elegant yet comforting.

Ingredients:

• 1 cup Arborio rice
• 4 cups low-sodium chicken or vegetable broth, warmed
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup fresh strawberries, hulled and diced
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh basil

Instructions:

1. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add shallot and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add Arborio rice, toasting for 2 minutes until lightly golden. Pour in white wine, stirring until mostly absorbed, about 2 minutes.
3. Begin adding warm broth 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more (about 18–20 minutes total).
4. When rice is al dente and creamy, fold in strawberries, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes just to soften berries slightly.
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, and basil. Taste and adjust salt if needed.

The juicy strawberries melt into the risotto, creating pockets of sweetness that play off the salty Parmesan—a restaurant-worthy trick with home-cooked ease.

Tip: For extra depth, drizzle with balsamic glaze just before serving.

Strawberry and Walnut Stuffed Pork Tenderloin

This elegant yet easy stuffed pork tenderloin combines sweet strawberries and crunchy walnuts for a dish that’s as impressive as it is flavorful.

Ingredients:

• 1 (1.5 lb) pork tenderloin
• 1/2 cup finely chopped strawberries
• 1/4 cup chopped walnuts, toasted
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. Butterfly the pork tenderloin by slicing it lengthwise almost all the way through, then open it like a book.
2. In a bowl, mix 1/2 cup chopped strawberries, 1/4 cup toasted walnuts, 1 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp minced garlic, and 1/4 tsp each salt, pepper, and thyme.
3. Spread the filling evenly over the pork, leaving a 1-inch border. Roll tightly and secure with kitchen twine at 1-inch intervals.
4. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the pork on all sides until golden, about 2 minutes per side.
5. Transfer skillet to the oven and roast for 20–25 minutes, until the internal temperature reaches 145°F. Let rest 5 minutes before slicing.

The juicy pork paired with the jammy strawberry-walnut filling creates a stunning contrast of textures and flavors—perfect for a dinner party centerpiece.

Tip: For extra depth, drizzle the sliced pork with the remaining 1 tbsp balsamic vinegar before serving.

Strawberry and Thyme Roasted Vegetables

Sweet strawberries and earthy thyme transform ordinary roasted veggies into a vibrant, flavor-packed side dish that’ll steal the spotlight at any meal.

Ingredients:

• 1 lb mixed vegetables (carrots, zucchini, and red onion), chopped into 1-inch pieces
• 1 cup fresh strawberries, hulled and halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the vegetables with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the baking sheet.
3. Roast for 20 minutes, then add 1 cup strawberries and gently stir. Return to the oven for 5–7 minutes, just until strawberries soften but hold their shape.
4. Serve warm, garnished with extra thyme if desired.

The strawberries caramelize slightly, adding a jammy sweetness that balances the savory thyme and tender veggies beautifully.

Tip: For extra depth, drizzle with a touch of balsamic glaze right before serving.

Strawberry and Red Onion Jam Burger

Sweet, tangy, and just a little bit savory—this burger is a summertime game-changer with its homemade strawberry and red onion jam.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 cup fresh strawberries, diced
• 1/2 medium red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 burger buns, toasted
• 4 slices sharp cheddar cheese

Instructions:

1. In a small saucepan over medium heat, combine strawberries, red onion, balsamic vinegar, brown sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 15–20 minutes until thickened. Remove from heat and set aside.
2. Divide ground beef into 4 equal patties, about 1/2-inch thick. Season both sides with remaining 1/4 tsp salt and black pepper.
3. Heat olive oil in a skillet over medium-high. Cook patties for 4–5 minutes per side, adding cheese during the last minute to melt.
4. Spread strawberry jam on the bottom buns, top with patties, and close with the toasted tops.

The jam’s fruity brightness cuts through the rich beef, making every bite feel like a backyard BBQ upgrade.

Tip: For extra smokiness, grill the patties instead of pan-frying.

Strawberry and Prosciutto Flatbread

Sweet strawberries and salty prosciutto come together on a crispy flatbread for a summery appetizer that’s as pretty as it is tasty.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch)
• 1/4 cup ricotta cheese
• 1 tbsp honey
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/2 cup thinly sliced fresh strawberries
• 2 oz thinly sliced prosciutto, torn into pieces
• 1 tbsp balsamic glaze
• 1/4 cup fresh arugula

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and bake for 5 minutes until lightly crisp.
2. In a small bowl, mix ricotta, honey, 1/4 tsp flaky sea salt, and black pepper. Spread evenly over the warm flatbread.
3. Arrange strawberries and prosciutto on top. Return to the oven for 3–4 minutes just to warm the toppings.
4. Drizzle with balsamic glaze, sprinkle with remaining 1/4 tsp flaky sea salt, and top with arugula.

The contrast of creamy ricotta, juicy strawberries, and crisp prosciutto makes every bite a little celebration of textures.

Tip: For extra crunch, toast the flatbread directly on the oven rack for the first bake.

Strawberry and Cilantro Rice Pilaf

This vibrant rice pilaf is a sweet-savory stunner, with juicy strawberries and fresh cilantro adding a pop of color and brightness to every bite.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups water
• 1 tbsp olive oil
• ½ cup finely diced yellow onion
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup diced fresh strawberries
• ¼ cup chopped fresh cilantro
• 1 tbsp honey
• 1 tbsp lime juice

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add ½ cup diced onion and sauté for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add 1 cup rinsed basmati rice, ½ tsp salt, and ¼ tsp black pepper, stirring to coat the rice in the oil. Pour in 1 ½ cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then gently fold in 1 cup diced strawberries, ¼ cup cilantro, 1 tbsp honey, and 1 tbsp lime juice.

The contrast of warm rice, sweet strawberries, and zesty lime makes this pilaf unforgettable—perfect for a summer brunch or alongside grilled chicken.

Tip: For extra texture, toss in toasted slivered almonds just before serving.

Strawberry and Chili Glazed Salmon

Sweet strawberries and spicy chili come together in this vibrant glaze that transforms simple salmon into a showstopper.

Ingredients:

• 1 lb salmon fillet (skin-on or skinless)
• 1/2 cup fresh strawberries, finely chopped
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes (adjust to taste)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small saucepan, combine 1/2 cup chopped strawberries, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp chili flakes, 1/2 tsp garlic powder, and 1/4 tsp salt. Simmer over medium-low heat for 5 minutes, mashing strawberries slightly, until thickened.
3. Brush salmon with 1 tbsp olive oil, then spread half the glaze evenly over the top.
4. Bake for 12–15 minutes, until salmon flakes easily. Brush with remaining glaze and broil for 1–2 minutes for a caramelized finish.

The fruity heat of the glaze balances the salmon’s richness, while a quick broil gives it a glossy, restaurant-worthy sheen.

Tip: For extra texture, sprinkle with crushed pistachios before serving.

Conclusion

With 18 creative ways to enjoy strawberries in savory dishes, this roundup is your ticket to delicious, unexpected flavors! Whether you’re grilling, tossing into salads, or whipping up a vibrant sauce, there’s something here for every home cook. Try a recipe (or three!), then let us know your favorite in the comments. Loved this list? Share the berry love by pinning it for later!