Welcome to Heart Healthy Recipes' Newsletter. In this month's newsletter we are featuring a Mediterranean-style strawberry salad - great for summer picnics, an elegant asparagus dish topped with raspberry-strawberry sauce, and a grilled shrimp scampi recipe. All of these recipes are high in powerful antioxidants helping to protect the heart from too much inflammation and free radical damage.

Mediterranean Strawberry Salad

Recipe Ingredients:

3 cups (1 lb.) fresh strawberries, hulled and halved

2 tablespoons lemon juice

2 tablespoons honey

½ teaspoon sea salt

¼ teaspoon black pepper

3 tablespoons olive oil or grape seed oil

2 medium scallions, sliced

2 medium carrots, shredded

½ cup fresh mint, finely chopped

2 teaspoons lemon zest

4 ounces crumbled goat cheese

Recipe Instructions:

Next, purée approximately ½ cup of strawberries in a food processor or blender. Add lemon juice, honey, salt and pepper, continuing to blend. With the food processor or blender running, drizzle in the oil. Pour dressing over the wheat berries, add halved strawberries, scallions, carrots, mint and lemon zest. Sprinkle with crumbled goat cheese.

Makes 4 servings.

Raspberry-Strawberry Asparagus

Recipe Ingredients:

½ cup raspberries, fresh

½ cup strawberries, fresh

1 tablespoon honey

2 tablespoons raspberry vinegar

1 tablespoon fresh mint, chopped

black pepper, to taste

Recipe Instructions:

In a small sauce pan, combine the raspberries, strawberries, honey, and vinegar. Cook over medium heat bringing to a boil, then reduce heat and continue cooking for approximately 5 minutes allowing berries to soften and break down. Next, place berry mixture in a food processor or blender and purée until smooth. If desired, pour through a sieve for a smoother sauce. Stir in the mint and pepper. Place the asparagus on a serving plate and drizzle with the berry sauce.

Makes 4 servings.

Grilled Shrimp Scampi

Recipe Ingredients:

1 lemon, peel and juice

2 tablespoons olive oil or grape seed oil

3 garlic cloves, pressed and divided

¼ teaspoon dried oregano

½ teaspoon black pepper, fresh ground

2 medium red peppers, seeded and quartered

26 - 30 medium shrimp (12 oz.), deveined and shelled

¼ cup fresh parsley, finely chopped

¼ teaspoon sea salt

Recipe Instructions:

In a large bowl, grate all the lemon peel and squeeze approximately 3 tablespoons of lemon juice. Add in oil, garlic, oregano, and half of the freshly ground black pepper (¼ teaspoon) and set aside. Grill red peppers 7 to 8 minutes or until crisp-tender and lightly charred, turning once. Transfer to cutting board and chop into ¼-inch pieces. Add red peppers to large bowl with lemon mixture.

Sprinkle remaining freshly ground black pepper over shrimp. Grill shrimp 2 to 3 minutes or until opaque through-out, turning over once. Transfer shrimp to a medium bowl.

Drain water from paste. Now add the pasta to bowl with red peppers and lemon mixture, along with parsley and sea salt. Toss until well combined. Serve pasta with shrimp.

Makes 4 servings.

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