Strawberries, strawberries everywhere!! My own patch has been super productive this year and WOW are they sweet and delicious and red all the way through. If you don’t know what I’m talking about, try some homegrown or farmers market berries. Many of those available in the store have been bred to last a long time, but have lost some of their essential strawberry-ness. I am a strawberry freak and will happily even eat the bland cousins of my own garden strawberries when they are at their lowest price in early summer. I watch all my little strawberries closely (I mean the ones I’m not eating or putting in food) and when they get dusky (a little too dark, just pre-rot), I freeze them for use in smoothies. More on making the most of strawberries here.
So this week, since I’m inundated with strawberries, I thought it might be fun to experiment a little. Some savory strawberry dishes sound like just the ticket. Add to that a warm week and the annoying continuation of the cabinet renovation project and some cool dishes sound like a good way to go.
Monday: Strawberry Pistachio Quinoa with Lemon Oregano Vinaigrette, grilled corn, sautéed green beans
Wednesday: Vegan French Toast with Balsamic or Rosemaried Strawberries (working on the details there but thinking something like this)
Friday: Homemade Pizza, cut veggies
Saturday: Cucumber Soup with Herbed Cucumber Relish, Mixed Grain Bread,
Lunchbox Treats: Yeah, we have 8 school days left. I’m not baking right now. Sue me.
Adult Lunches: We will be meditating in the remaining quiet for lunch (and eating leftovers)
I hope it is a little less sultry and steamy where you are, and that your strawberries are plump and plentiful. Eat well, be well friends.