It's Strawberry Season Somewhere....

So that must mean it's strawberry season everywhere since our global economy makes it possible for just about every fruit and vegetable to be in season no matter what the calendar says. Typically, Oregon strawberries appear in June or July, but considering we are so close to California I should not have been surprised to see them displayed for $1.18 a pound last week at the grocery store. I love a good sale, even on perishable items, so I bought three containers and hoped for the best. I  have good intentions, but the truth is I don't always see everything through and that includes the weekly menus I plan so carefully.

Earlier in the year I spotted a fantastic looking recipe in the March issue of Southern Living, Pound Cake with Balsamic Strawberries and Basil Whipped Cream, and it reminded me of a fabulous recipe a friend once made for me. We used to go on ridiculous shopping trips for obscure ingredients and cook elaborate meals, always trying to outdo the other. One time he made a beautiful dish of strawberries and peaches marinated in balsamic vinegar and vanilla bean. I love unexpected flavors and this was no exception. Most surprising was how the balsamic vinegar didn't overpower the natural sweetness of the fruit. It was delightful and I've never forgotten it. When I spotted this recipe I knew it was my chance to make something even better than what I had before and I wasn't disappointed! Marinating strawberries in a syrup of balsamic vinegar and brown sugar (with a dash of black pepper) lended sweetness and an unexpected tartness that brought out the natural strawberry flavor. But, the piece de resistance was the basil whipped cream, an  earthy flavor that brought everything together....the crisp crust of the tender pound cake, the soft strawberries, and the dollops of sweet basil scented whipped cream, a wonderful complement to strawberries. Who would have thought? I wish I had first.....

But, I still had 2 containers of strawberries to do something with. So, I used some to make a salad, one that JSM said was "the best salad I've ever eaten!" He promptly requested it a second night and named it Strawberry Fields. What can I say? He loves the Beatles!  I was thrilled, he is a foodie after all, and tastes all kinds of delicious food as part of his job and I rarely ever create my own recipes. Maybe it was the ham biscuits I served the salad with...no matter, he liked it and it's going on the rotation as long as strawberries are in season (year round these days) which means it might become a staple in this house. I'm just grateful I used all the strawberries before it was too late!

Strawberry Fields Salad
Serves 4
For the Salad:
1/2 lb. of strawberries sliced
Romaine lettuce, torn
Baby Arugula
1/4 c. chopped walnuts
Combine lettuces in a bowl, add the strawberries and top with the chopped walnuts. Toss with the honey vinaigrette.

Honey Vinaigrette Dressing:
1/8 c. cider vinegar
1/4 c. honey
5-7 basil leaves, torn
1/4 c. olive oil
1/2 shallot diced
salt
pepper
Combine all ingredients in a small jar with a tight fitting lid and shake until well combined. Makes enough dressing for 1 salad.

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