Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
I love that the strawberry plant is a member of the rose family. There are so many things you can do with strawberries during the season, both sweet and savory. If you have a few strawberries in the back of the fridge, try boiling them with sugar and a splash of sherry vinegar to make jam for toast or a glaze for duck breasts or pork loins. You can also purée them in the blender — mix with sugar, lime juice and some chilled seltzer water for a refreshing summer spritzer. Below is a simple recipe I like making when I get home from work with some really great strawberries.
Get Alex’s Strawberry Tart recipe after the jump »
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of rhubarb and artichokes — today, we’re exploring strawberries.
Strawberries are the season’s eye catching bounty that so many people wait for — they’re juicy, flavorful and can be eaten plain, roasted, grilled and more. When buying, choose brightly colored, plump berries that still have their green caps attached. Do not wash them until ready to use them, and store (preferably in a single layer on a paper towel) in a moisture-proof container in the refrigerator for two to three days.
While strawberries vary in size, if you see European Alpine strawberries, which are much smaller than American and Chilean varieties, don’t hesitate to pick them up. They are exquisitely sweet and are considered by many to be the “queen of strawberries.”
This week, we’re going beyond chocolate-covered strawberries and strawberry shortcake with these five new recipes for spring and summer:
Breakfast: Giada’s Strawberry Strata
Lunch: Rachael’s Romaine Hearts with Strawberry Balsamic Vinaigrette
Browse our dinner, dessert and drink picks after the jump »