Note: This recipe is part of a sponsored series created for Fiber One.

With strawberry season arriving in the northeast, I am thinking of all the ways I will use strawberries this season. Typically, I make jam, freeze some, make lemonade, eat a lot and slice some into salads. Strawberries have always been my favorite fruit, so I eat as many as I can when they are in season (and sometimes when they aren’t too).

In salads, strawberries pair wonderfully with smooth greens like baby spinach or Boston bibb lettuce — though sometimes it’s nice with romaine lettuce as well. But a salad is more than lettuce and berries … it needs more flavors and more textures to be something truly craveworthy.

This Crunchy Strawberry Salad totally is.

It has it all — sweet strawberries, vibrant greens, sharp blue cheese, crisp sugar snap peas and lightly sweet cereal. I love the way the bite of the cheese mingles with the sweetness of the berries. And also the way the crisp sugar snap peas contrast with the crunchy cereal. It’s a symphony of flavors and textures. And it’s so fast to make — so it’s perfect for any day’s lunch.

When Fiber One approached me about creating some mix-in recipes with their cereals, I was psyched. I love adding crunch to recipes and immediately started dreaming up ways to do that — including a recipe that’s a little more savory because I really love contrasting flavors and textures. Don’t you?

Be sure to also check out the other recipes in this series:

Chocolate Crunch Fruit Salad

Quickie Chocolate Banana Trail Mix

Disclosure: I was compensated by Fiber One for creating this recipe. All opinions are my own.

The post Crunchy Strawberry Salad appeared first on Sarah's Cucina Bella.

Note: This recipe is part of a sponsored series created for Fiber One.

I. Love. Fruit salad. Love it. And in the summer, I will often trade a green salad for a fruit salad with dinner — something that my husband thinks is a little odd, but that my kids enjoy.

Fruit salad is also a favorite for me for breakfasts, since it’s so refreshing.

Are you a fan too?

Next time you want to whip up a quick fruit salad, try this spin on it: Top it with something crunchy — like cereal — just before serving (that’s key — otherwise the crunchy bits will get soggy). It really adds new dimension to this classic dish.

Disclosure: I was compensated by Fiber One for creating this recipe. All opinions are my own.

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Sunday nights are usually a time for curling up with my favorite TV dramas (Maris and I love Revenge, and she tells me last night’s show was amazing). Sometimes, I dig into a little plate of crackers and cheese with a glass of wine while watching too. It’s an event, and one that often involves chatting via technology during the commercial breaks. But last night, I totally skipped out on it all.

I was just too zonked after a weekend spent almost completely outside. I was exhausted in that way where your brain and body practically beg you to just close your eyes and nod off. So I did. In fact, I think I went to sleep before Will. And let me tell  you, going to sleep super early felt really, really good. I was so refreshed this morning.

Tonight, I plan to catch up on my favorite shows — and maybe even dig into a little salsa and chips with a tall glass of ice water. It’s like the healthier version of my Sunday.

This salsa combines champagne mangoes (my favorite variety!) with tomatoes, cilantro, lime zest and a serrano pepper. The result is a sweet and spicy salsa that’s perfect with tortilla chips, divine on nachos and amazing on tacos. It’s also delicious on chili cheese omelets, if you are so inclined. But be warned: When I say it’s spicy, I really mean it — so if you like heat in your food like I do, you’ll enjoy it.

Of course, my husband doesn’t do spicy. And most of the time, neither do the kids. That’s totally okay by me though — especially since it means more for me.

Watch Me Make It …

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There is so much good all around us, if we only take the time to see it. Goodness is bright and beautiful. It fills us up and reminds us that we aren’t alone. That’s such an important thing.

Good was in the Christmas cards that arrived, sharing the kindest of well wishes in the aftermath of December 14, and still wishing us a happy holiday season. The sentiments were so perfect — because while we were digging deeply through very difficult emotions, the holidays still deserved to be celebrated. And we did.

There is so much good in the dear friend who picked up many copies of a newspaper that ran a column I wrote about the returning to school for the families of Sandy Hook. I hadn’t even thought about it, but thanks to her I have that paper so that when the kids are older and want to read what I wrote, they can see for themselves. And there was good and kindness in the care package from another dear friend who subtly encouraged me to get out of my own head and back into the kitchen. She’s right about that. And there was so much goodness in other moms who collected coats and gave out gift cards to make our days and healing a little easier.

Seeing the goodness and kindness has been uplifting. I can’t say thank  you enough times or express my gratitude enough. But thank you all.

We live in a world where the customs of polite society aren’t as heeded as they once were. Some people feel like they can say (or type on social media) whatever comes into their head — no matter how it impacts others. It’s easy to lose sight of the goodness when you are blindsided by those who question your experiences and try to shed doubt on fact. The voices of bullies can begin to sound louder than the ones of friends, loved ones and supporters. But we don’t have to let this be. We can choose love and light and goodness. We can ignore the voices of hate and focus in on those of compassion and love. I know I do, especially now.

It’s thanks to all the goodness sounding us here that I feel like we’re turning a corner. Through beautiful new experiences, we are breathing in life and finding our way. Every day, it gets a little easier to hug and kiss the kids goodbye and send them off to school. Every day, passing Dickinson Drive — the road that used to lead to our school — feels less significant. Every day, moving forward gathers more momentum. We really are okay, even though we must carry with us the heavy knowledge of what happened forever. Life can go on, without forgetting — and it is.

Part of this corner turning has led me (finally!) back to the kitchen. For awhile there, I lost all interest in cooking. I went through the motions, making meals because I had to — when I had to. The joy of creation was missing. Food became just a means to an end — a necessity. But then, I wanted that special joy that comes with making and creating good food back. Of course, it’s not that simple. No amount of willing could restore the creativity. Fortunately, work beckoned. Assignments that were pitched long ago became due and I had to give in to the powerful pull of the kitchen. That intersection of need and want was right where I needed to be to get back to what I love. And now, I feel like I am reclaiming that bit of myself — and this bright and vibrant dish is part of that.

Making Cucumber, Carrot and Edamame Salad

Cucumber, Carrot and Edamame Salad is based on one of my very favorite salads, which I usually have over rice noodles. This one is a little heartier with the addition of edamame and a little more cucumber, and doesn’t necessarily need rice noodles to be loved. It marries so many wonderful things — cool cucumbers, sweet carrots, meaty edamame and a simple dressing of rice vinegar and oil.

And making it? It’s so easy. Yet Cucumber, Carrot and Edamame Salad feels special — it’s happiness, captured in a bowl.

Try this as a side dish with a flavorful chicken. Or use it in a pita sandwich with tender, warm, thinly sliced steak.

Or just eat Cucumber, Carrot and Edamame Salad straight from the bowl and enjoy every second. It’s perfect just like that too.

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Warm breezes, the sound of waves crashing on the shore, laughter … these are the things our happy summer celebrations are made of. And they are fueled by summer dinners where the chicken is grilled, the corn is freshly peeled and steamed and the salads are chilled.

We had a bit of a celebration recently for a special boy’s birthday. Will was just three months old when I started Sarah’s Cucina Bella back in 2005. Three. Months. Old. He hadn’t tried solid foods, sat up on his own or even said a word yet. Now, he’s just turned seven.

I can’t believe I am mom to a seven-year-old. Wasn’t Will just that baby peering into the fridge in a onesie? Or that little guy heading to soccer for the first time? Or that little boy heading off to Kindergarten? He’s growing up. Will loves science and swimming. He plays soccer, runs track and is learning to ride a bike sans training wheels. And he’s a voracious reader who devours chapter books. And he loves good food.

For his birthday, he choose the menu. His request? Macaroni and cheese and make your own salads. I added grilled chicken, boneless beef ribs and this Tangy Cranberry Almond Coleslaw to the mix to round it out. He was thrilled and devoured a towing plate of food. Plus cake.

This recipe started with a little cabbage from my CSA, which I knew I wanted to prepare as freshly as I could. But I didn’t want a classic creamy-sweet version. Instead, I went for tang with just a hint of sweet. And I wanted simple. Fresh cabbage, red peppers, carrots, dried cranberries and almonds … these came together in a symphony of tastes and textures. While this does take some chopping, this recipe is definitely simple. The dressing is a mere three ingredients (plus salt and pepper).

Speaking of the dressing, I used Hellmann’s® Mayonnaise Dressing with Olive Oil in it. As you may remember, I am one of Hellmann’s Real Foodies so every so often they send me goodies to cook with and whatnot. Recently, that included a jar of the olive oil version of their classic mayo. This is something I’ve wanted to try for more than a year so I was psyched. And it was perfect for blending into this coleslaw dressing for a clean, tangy flavor with seasoned rice vinegar and dried dill.

This coleslaw was an overwhelming hit with no leftovers waiting the next morning.

Tangy Cranberry Almond Coleslaw
serves 8

1 small cabbage, finely shredded (about 4 cups)
1 cup shredded carrots
1 red pepper, finely chopped
1/2 cup dried cranberries
1/2 cup sliced almonds
1/2 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
1/4 cup seasoned rice vinegar
1/8 tsp dried dill
salt and pepper, to taste

In a large mixing bowl, stir together the cabbage, carrots, red pepper, dried cranberries and almonds.

In a small bowl, whisk together the mayo, rice vinegar, dill, salt and pepper. Pour over the cabbage mixture and toss to coat.

Cover and chill for at least two hours, allowing the cabbage to soften and wilt. Stir again. Serve.

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Disclosure: Although I am a Hellmann’s Real Foodie, I wasn’t compensated for this post. However they did provide me with the mayo and a gift card for groceries that helped finance the creation of this recipe.

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If I had to laid blame for my recent obsession with grains, it would lay firmly on the shoulders of the dear Joanne of Eats Well with Others. After several potlucks at the Sweetnicks house, she’s opened my eyes to whole grains. Before trying her salads and side dishes, I’d only delved into the land of couscous and quinoa, but hadn’t dug deeper to discover the possibilities. But since then, I totally took it and ran with it.

And since I am laying blame, it’s all her fault I recently returned from Whole Foods a little poorer after stocking up on grains like farro, wheat berries and so much more. But then, this is totally a good kind of blame, since Joanne’s influence has led me to these wonderfully health and tasty bits of goodness. So, laying blame here is kind of like a sideways thank you.

Just go with it.

Farro is a new-to-me grain that I’ve heard about on various blogs over the last year or so. But I only recently decided to try it – was surprised that it takes about an hour to get light and fluffy. That’s longer than I usually spend on things in the kitchen. Farro, which is sometimes called ‘emmer,’ is a form of wheat that’s been gaining in popularity in recent years. In my research, I also discovered that July’s grain of the month — as designated by the Whole Grains Council – is wheat (yes, that includes farro) — score one for the grain nube. Anyway, back to the farro. Once it’s cooked, it’s perfect for hot or cold applications. Just make sure you season it well. Farro doesn’t have much of its own taste, which is great since it can be adapted into so many dishes as a result.

Originally when I started making farro, it was to make a recipe on the July/August issue of Food Network Magazine. But almost immediately, I found myself deviating from the recipe in terms of ingredients, method and flavoring. So this recipe bears little resemblance to that recipe, though it was totally inspired by it. See, the Food Network one involved a lot more cooking and prep work. But I wanted to go simpler with sweet, just steamed corn, raw tomatoes and basil, flavored with lemon and olive oil.

The result was a refreshing summery salad that is perfect for summer picnics, barbecues or weekend dinners. Make it ahead if you don’t have time for the long farro cooking period. The lemony dressing is a cool, citrusy treat that brings all the flavors together in a neat package. This salad? Super good. There were virtually no leftovers after dinner – and the little portion that was still in the fridge the next day was gobbled up before I could even get to it.

That speaks volumes, right?

So, yes, I will be making this again. And yes, everyone loved this one. The farro reminds me of a less nutty brown rice — and I absolutely adore it.

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When I was a child and a teen, I was always in this great big rush to grow up. Adulthood seemed like a magical gateway to fabulousness, and once I reached there everything would be just perfect automatically. I imagined my dreamy life filled with dinner parties and cocktail hours and late nights. I filled notebooks and computer disks with stories of what I imagined life would be like. In my head, it would all just come together seamlessly. But what I didn’t know then was that life isn’t seamless, and things rarely come together without a lot of hard work, drive and effort.

It wasn’t until my senior year of college that I realized my nonexisitant savings account wouldn’t be giving me that fabulous dream life anytime soon. And a little more than 11 years later, I’m not there yet. I am still working my way toward that dream life. I will get there, though the picture has morphed a little since then — adding a husband and kids and beagles to the mix.

But getting there? Well, the journey is important too. It’s not just about money — though money is a big part of it. Money is the first thing I always jump to — wondering how I can save more, do better, grow my business … There’s more to it than that though. It’s about building a career to be proud of, raising respectful, kind children and creating a life that’s worth living. And sometimes, it means slowing the progress toward the dream life so that you can enjoy life along the way with an afternoon bike ride or a day spent with family at the beach. Life is complex like that.

How about you? Are you living your dream life? Or did you find that life can be a lot more complex than it seemed as a kid?

You know what else is complex? This quinoa dish. It’s a side dish that combines a vinaigrette salad with fruit salad. It’s sweet, but not dessert. The tangy vinaigrette gives the dish greater depth. It’s great as a side dish, or you could even serve it over grilled chicken. Either way, it’s hot-summer-day-ready.

To make this, you start by cutting summer squash, kiwi and pineapple into little chunks — about a 1/2-inch dice. And you cook up a pot of quinoa in water. Then, whisk together the lime vinaigrette and stir it all together with the squash and fruit.

Chill it for at least 30 minutes to let those flavors mix and mingle.

What’s your favorite way to enjoy quinoa?

Fruited Quinoa Salad with Summer Squash and Lime
serves 8

1 cup quinoa, rinsed
2 cups water
1 summer squash (yellow or green), cut into 1/2-inch dice
1 kiwi, diced
1 cup pineapple, diced
zest and juice of 1 lime
1 jalapeno, seeded and minced
1/4 cup extra virgin olive oil
salt and pepper, to taste

Stir together the quinoa and water in a small saucepan. Heat over a medium heat to boiling. Then cover, reduce the heat to low and cook for 15 minutes. Remove from heat.

Meanwhile combine the squash, kiwi and pineapple in a large bowl. In a small bowl, whisk together the lime juice, zest, olive oil and salt and pepper.

Stir the quinoa into the squash mixture until well combined. Pour the vinaigrette over and stir well. Chill until ready to serve, at least 30 minutes.

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Have you been eating outdoors? We often take our lunch down to the beach to enjoy or pile around the backyard picnic table. And picnics? We love those. When I was asked to join the “30 Days of Outdoor Dining” event put on by Land O’Lakes and Kitchen PLAY in July, I said yes in a heartbeat. It’s totally a me thing.

The event challenges bloggers to create something suitable for outdoor dining that uses a new Land O’Lakes Deli Cheese. Fun, right?

But a funny thing happened the day that I went to buy Land O’Lakes® 4 Cheese Italian Blend from my go-to grocery store. Not only did they have it (and on sale!) but I heard two other customers order it too. Seems I am not the only one intrigued by this new cheese. Kind of unusual, right? And quite honestly, eating it I wasn’t disappointed. This has some of the best qualities of American cheese — the meltiness, the size, the familiar flavor. But it has all that with a twist — a sharpness to it thanks to the Italian cheeses that are blended in. This is ideal for tossing on a burger and serving it piled high with tomatoes and onions.

It’s also perfect for melting onto ridiculously easy roll-turned-garlic bread. And then serving with roast beef and hot peppers piled high.

What? It’s true!

This Cheesy Italian Roast Beef on Garlic Bread sandwich is perfect for serving at a picnic (make ‘em, wrap ‘em up and go) or for enjoying in the backyard with friends and cold beers. Plus they are so easy to make, you needn’t worry about sacrificing your play time for these sandwiches.

Start by making the garlic bread roll. Slice the roll in half, butter it and sprinkle with garlic salt. Toast and when it’s barely golden, add the cheese. Toast again until it’s melted.

Then add the roast beef, salt it a bit and the hot banana peppers. Close it up … and it’s ready to be noshed on. And yes, this is totally outdoor perfect. But, if you want, you could make the garlic bread roll on the grill using indirect heat to make it even more outdoor appropriate. Just make sure to watch it like a hawk to prevent burning.

Be sure to check Kitchen PLAY every day for the next fabulous recipe featuring new Land O’Lakes® 4 Cheese Italian Blend or Land O’Lakes® Deli American Cheese. Then, get in on the fun by leaving a comment with your own “30 Days of Outdoor Dining” tip for dining al fresco this summer. If you do, you’ll be entered to win a lovely grilling prize pack, including one grilling spatula, one marinade brush, one set of tongs and one grill scraper. Kitchen PLAY will be giving away four prizes total, one each week! Please visit Kitchen PLAY for sweepstakes guidelines.

Cheesy Italian Roast Beef on Garlic Bread
serves 4

4 Kaiser rolls
1 1/3 tbsp butter
2 tsp garlic salt
8 slices Land O’Lakes® 4 Cheese Italian Blend
3/4 lb deli roast beef
kosher salt (or sea salt)
1/4 cup hot banana peppers

Cut open the Kaiser rolls and butter. Sprinkle with garlic salt. Toast in a toaster oven (or in an oven set to 325 degrees) until just beginning to turn a golden brown. Place a slice of cheese on each bread half and toast until melted (1-2 minutes more). Remove from the oven.

Drape 3-ounces of roast beef on each sandwich and salt to taste. Top with banana peppers and close the sandwiches. Serve immediately, or wrap and take on a picnic.

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Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY SideCar series. I was also provided with a coupon for free product. All opinions are my own.

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Once upon a time, I used to wonder why farmers markets didn’t open earlier in the year. Here in Connecticut, many don’t open until late June (though there are a few that open earlier), which seemed cruelly late. Why should we have to wait so long to have access to fresh, local fruits and vegetables? But I’ve since learned a lot more about growing, and now understand the process a lot better. Many markets don’t open earlier because until mid- to late-June, there just isn’t much to sell.

Our local farmers market finally opened in my town this week … and I had to miss it. Usually, I would just change my plans and shift things around to see all the local purveyors who bring my favorite pesto, the best mozzarella around and amazing semolina bread, not to mention all the fresh fruits and vegetables. But this time I couldn’t. See, there are some big changes happening behind the scenes here and they’ve temporarily left me with even less flexibility than usual. But it’s for a good cause, because when this hectic time is over next week, I will be freer than I have been in awhile.

That’s a good thing.

If it seems like I have been posting more irregularly, it’s simply because I’ve been swamped with work. Then there was life and motherhood and the end of the school year to contend with as well. As much as I wanted to share some delicious new creations on here, I have had to prioritize the musts over the wants. Don’t worry though, the craziness will be over very soon.

In the meantime, we’re starting to eat like it’s summertime.

Sweet little grape tomatoes are rather summery, right? Tomatoes aren’t quite in season here yet but they will be soon. In the meantime, the ones at the grocery store are pretty good (though not the fabulous ones of later in summertime). These pretty babies were prime for roasting with a drizzle of olive oil and a sprinkle of salt and pepper, which renders them sweet meaty bits of goodness.

Now, yes, I am asking you to turn on the oven and roast tomatoes for a half-hour when it’s hot outside. But trust me, the results is completely worth the horror of it. The tomatoes in this are pretty addictive.

Once the tomatoes are all roasted and cooled down, you toss them with cooked whole wheat pasta, fresh basil, chickpeas and a quickie homemade red wine vinaigrette. Let the flavors all mingle together in the fridge for a bit. It does wonders.

Then, it’s all ready to enjoy. Serve this at your picnic table with something fresh off the barbecue. Or pack it up and take on a picnic.

I think this could be my new favorite pasta salad. The pasta salad of 2012, if you will.

What are you enjoying for picnics these days?

Roasted Tomato, Basil and Chickpea Pasta Salad
serves 4

1 pint grape tomatoes, rinsed and halved
1 tbsp extra virgin olive oil
salt and pepper
4 oz whole wheat rotini (dry)
1 15.5 oz-can chickpeas, drained and rinsed
1 cup fresh basil, roughly chopped

Vinaigrette:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
salt and pepper, to taste

Preheat the oven to 350 degrees. Spread the halved tomatoes onto it and drizzle with olive oil. Sprinkle liberally with salt and pepper. Slide into the oven and roast for 20 minutes. Stir well, scraping the bottom of the pan as possible. Cook for an additional 10 minutes. Remove from the oven and cool.

Meanwhile, cook the pasta according to package directions. Rinse with cool water after draining.

In a large mixing bowl, toss together the roasted tomatoes, rotini, chickpeas and basil. Set aside.

In a small mixing bowl, whisk together the vinaigrette ingredients. Pour over the tomato and pasta mixture and toss well to coat. Chill in the fridge for at least 1 hour.

Enjoy.

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For a minute there this morning, as my alarm blared, I couldn’t move. Buried beneath my warm blankets, the sleepiness of sheer exhaustion tried to lure me back to sleep, if only for a few minutes. But the violent, loud bleeping was annoying and today wasn’t a day to give in. I had to wish and will my muscles into action, mentally reminding myself that it’s Valentine’s Day and I had to rise. There were heart-shaped lunches to make and special muffins to serve to my little Valentines. So, I turned off the alarm in a herculean effort and forced myself out of the bed, stumbling to the kitchen where Paige was nursing a hot cocoa and Shawn was getting ready for work. Will had yet to rise, but followed soon after me.

Don’t worry, I’m not ill (that was the first question a friend asked when I told her how tired I was this afternoon). No, this is just the result of too many late nights. I’ve been working long hours and taking on a lot. I have to — it’s how I ensure that our family remains comfortable. But the less I sleep, the longer it takes to do things and the more time it takes to get to that end point when I can crawl into my warm, soft bed and relax. Sometimes, I feel like I will never have a lazy day or full night’s sleep again. But I also know that it won’t always be like this. This is the ebb to the flow, the part that I have to push through to get to the good times again. And I will get there (I hope that made as much sense to you as it did in my head.)

Today, it’s just caught up with me — the weeks of pushing myself to do more and stay up later to ensure everything is completed just so. All I want to do is collapse into bed without a laptop, camera, Blackberry or anything else. Today, I just need to rest. So, once I finish this post and hit publish, you can guess where I am headed. I need to do this for myself so that I can continue at the breakneck pace that my busy freelancing life runs at right now.

Do you ever feel like this? Am I the only one who goes for weeks without getting more than a few hours of sleep a night?

Now, about this sandwich. It’s my favorite. My absolute, hands-down, want-to-treat-myself favorite. A crusty, slim baguette is drizzled with olive oil and then layered with creamy fresh mozzarella, salty draped prosciutto, bright basil and sweet sundried tomatoes.

It smells of summer days and backyard picnics — even if you are eating it at your desk while working on a blustery winter day. It’s the kind of thing that I will make this summer in mass to share with my cousins and children on the beach. I can almost feel the sand between my toes. (Is it summer yet? I love and miss the beach so much.)

Perhaps the best aspect of this sandwich, which hits all the right notes of soft, creamy, salty, sweet and crisp, is that it takes maybe four minutes to make — including the time it takes to get everything out and put everything away. Something’s to be said for a sandwich that delivers high flavor on super-low time.

Make it. Really. It’s that simple and delicious.

Antipast0 Baguette Sandwich
serves 1

1 12-inch baguette (or 12-inch portion of a thin baguette)
1 tsp olive oil
3 slices fresh mozzarella (as thick or thin as you please)
2 oz whisper-thin slices of prosciutto
3-5 big basil leaves (or as many leaves as it takes to place them down the length of the sandwich)
5 dry-packed sundried tomatoes (as fresh as you can get)

Slice open the baguette. Drizzle one side with olive oil. Layer the mozzarella, prosciutto, basil and sundried tomatoes on top. Close the sandwich. Cut in half. Devour.

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