Wednesday, April 24, 2013

Strawberry Fields Forever

On the Menu 
Mom:  It's Strawberry Season again!  Get 'em while they're sweet.
Angelique:  Ma, I'm surprised by your enthusiasm.
Mom:  Why?  Strawberries are great in smoothies, perfect in salads or just sliced with some dressing.
Angelique:  I'm not arguing. I'm just surprised because I remember back when I was 5 and we had just moved to North Carolina.  There was a strawberry field at the end of our street.
Mom:  How do you remember that?
Angelique:  How could I forget?  You put on your little sun hat, grabbed a bucket and decided to pick strawberries.  We both left that field eaten up by bugs and traumatized.
Mom:  And that's precisely why I pick my produce from a farmer's market instead of a field.




4 servings
Ingredients:
6 cups kale, chopped
1 small red onion, sliced
2 cups sliced strawberries
1 ripe avocado, sliced
for the dressing
½ cup vegan mayo or mayo
2 tablespoons rice wine vinegar
½ teaspoon poppy seeds
¼ teaspoon sea salt
Freshly ground pepper, to taste

Method
Place kale, onions, strawberries and avocado into a large bowl and set aside.
Whisk together the dressing ingredients, pour over salad and serve.

 4 Servings

Ingredients
1 pound strawberries, fresh
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
freshly ground black pepper

Method
Place strawberries in a bowl. Drizzle vinegar and maple syrup. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour. Just before serving, grind pepper over berries.
Eat as is or serve over a salad

Strawberry Caprese Salad
4 – 6 Servings
Ingredients
3 tablespoons balsamic vinegar
1 small garlic clove, minced
¼ teaspoon sea salt
freshly ground pepper
3 tablespoons olive oil
⅓ cup fresh basil, chiffonade
8 ounces fresh mozzarella, sliced or diced
4 cups halved fresh strawberries
Garnish: thinly sliced fresh basil

Method
Whisk together balsamic vinegar, minced garlic, salt, freshly ground pepper and olive oil in a large bowl until smooth.
Add basil (save some for garnish) and mozzarella then toss until coated.
Cover and chill a few hours. 
Stir in strawberries and let stand at room temperature 30 minutes, stirring occasionally.
Serve over fresh salad greens or on baguette slices.
Garnish with fresh basil.


No comments:

Post a Comment