Ingredients:
2 cups strawberries
1/3 cup sugar
1/2 cup light sour cream
1/2 cup heavy cream
1 1/2 cups water
1/2 cup medium sweet
red wine

Procedure:
Rinse and hull the strawberries and then place them in a blender and puree.
Place the strawberry puree in a large bowl, whisk in the remaining ingredients and chill several hours before serving.

Ingredients:
1/4 cup white vinegar
1/2 cup sugar
1 tsp salt
1/2 small red onion, diced
1 tsp dry mustard
2 tbsps water
1 cup vegetable oil
Salad greens to serve 4
1/2 small red onion, sliced in thin rings
1 cup fresh strawberries, rinsed, hulled, and quartered
1/4 cup slivered almonds croutons
Any salad dressing
1/4 cup freshly grated parmesan cheese

Procedure:
In a blender combine the vinegar, sugar, salt, red onion, dry mustard, and water and puree. Continue processing, adding oil in a slow stream until emulsified.
Prepare the salad greens and toss with the remaining red onion rings, strawberries, and almonds. Drizzle with dressing and top with croutons and grated parmesan.

Ingredients:
6 black peppercorns
1/2 tsp salt
1/2 lemon, sliced
2 cups water
4 boneless salmon filets

For strawberry leek sauce:
4 tsps sugar
1 1/2 cup white wine
2 tsps balsamic vinegar
6 white peppercorns
8 large strawberries, hulled and sliced
1 leek, white part only, thinly sliced
Salt and pepper to taste
4 tbsps cold butter

Procedure:
Prepare poaching liquid by combining peppercorns, salt, lemon slices, and water and bringing to a simmer. Gently poach salmon, allowing approximately 10 minutes per inch of salmon thickness.
While the salmon is poaching, prepare the strawberry leek sauce. Place sugar, wine, white peppercorns, strawberry and leek slices in a saute pan and bring to a boil.
Reduce heat and cook for two minutes. Season with salt and pepper, then whisk in cold butter, stirring until sauce begins to thicken. To serve, place salmon filets on plates and nap with sauce.

Ingredients:

For the crust:
2 cups cookie crumbs
1/2 cup butter, melted

For the strawberry coulis:
5 tsps powdered gelatin
3-4 tbsps cold water
3 cups fresh strawberries, sliced
1/2 cup sugar

For the cheesecake:
600 gm cream cheese, at room temperature
1/2 cup sugar
2 drops of vanilla
2 1/2 cups prepared strawberry coulis

Procedure:
In a small bowl combine the cookie crumbs and melted butter. Press into the bottom of a pan. Refrigerate until set.
Sprinkle gelatin over cold water and set aside to soften.
Place strawberries in a saucepan, sprinkle with sugar and simmer over low heat until the juice comes out.
Turn the heat to medium high, and cook, stirring constantly, for 4 minutes.
Stir in softened gelatin mixture and continue to cook, approximately 1 minute longer until gelatin is completely dissolved. Remove pot from burner and strain sauce through a sieve. Cool.
In a separate bowl beat the cream cheese with sugar and vanilla until light and fluffy. Add 1-1/3 cups of strawberry coulis to cheese mixture, beating until fully blended. Pour onto prepared cheesecake crust and refrigerate until partially set. Garnish by glazing top of cheesecake with remaining strawberry coulis.