One of Cordova’s favorite summertime strawberry items is his California mesclun salad. It’s a mix of California baby mixed lettuces, fresh feta cheese, all-natural grilled chicken, sliced boiled eggs, sliced almonds, balsamic vinaigrette and, of course, strawberries.
The salad reflects a balance of flavors and textures — sweetness from the strawberries and balsamic vinegar, protein from eggs and chicken, crunchiness from the nuts and a bit of saltiness from the feta cheese, he said.
Cordova also enjoys croissants with strawberries and cream and, for breakfast, Greek yogurt and fresh strawberries with a touch of honey.
Speaking of breakfast, Cordova said the trend is turning away from traditional strawberry marmalade to perhaps a yogurt-based strawberry spread for muffins or bagels.
It’s not overly sweet,” he said.
For a nice pick-me-up, he blends flax seeds, mila seeds, nuts, Greek yogurt, coconut water and strawberries or blueberries.
“It’s not a regular smoothie,” he said.
Cordova said he expects strawberries to keep showing up in a variety of applications from salad toppings to breakfast items.