This week, I wrap up my simply splendid strawberry recipes with a few more favorites. You'll love Roasted Strawberries, despite its unusual name. There are many versions of Spinach Strawberry Salad, but this one is my favorite with its red onion and sesame seeds. And, finally, Pectin Free Strawberry Jam. It's delish!

Happy eating!   Roasted Strawberries 12 extra large fresh strawberries 2 oz. bittersweet chocolate, chopped 1 tsp. sugar 1 can whipping cream cocoa powder Preheat oven to 400 degrees. Slice the tops off the berries, just below stem. Cut the tips off, about a quarter inch so the berries will sit upright. Next, use a small spoon or a melon baler to hollow out the berries, working from the tops to create a cavity. Stuff chocolate into each cavity and place upright in baking dish. Lightly sprinkle berries with sugar and roast until berries are soft and chocolate is melted, about 10-12 minutes. Remove from oven. To serve, place 3 berries on a dessert plate in a triangle. Spoon over some of the pan liquid and spray a small mound of whipped cream in the center of the berries and top each berry with a rosette of cream. Sift cocoa powder on top of the berries for garnish.

Spinach Strawberry Salad

Honey Dressing (recipe follows) 2 bunches fresh spinach leaves, washed, dried and chilled 1 C. thickly sliced fresh strawberries 1 T. sesame seeds, toasted 1 small red onion, thinly sliced 

Remove stems and veins from spinach and tear into bitesized pieces, placing in a large salad bowl. Pour honey dressing over spinach and toss lightly. Add berries, sesame seeds and onion. Toss again and serve. Honey Dressing 2 T. balsamic vinegar 2 T. rice vinegar 1 T. plus 1 tsp. honey 2 tsp. Dijon mustard salt and pepper to taste 

In a small jar with a lid, combine all ingredients, cover securely and shake very well. Store, covered in the refrigerator. Serve at room temperature.

Pectin-Free Strawberry Jam

2 lbs. fresh strawberries, hulled 4 C. sugar 1/4 C. lemon juice 

In a wide bowl, crush berries in batches until you have 4 C of mashed berries. In a heavy saucepan, mix the berries, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring mixture to a full rolling boil. Boil, stirring often until the mixture reaches 220 degrees and transfer to hot, sterile jars, leaving a quarter to half inch headspace. Seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, just refrigerate. To test for jelling, place three plates in a freezer. After about 10 minutes of boiling, place a teaspoon of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate. If it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned.