This past weekend I was lucky enough to do a cooking demo at the Countryside Farmers' Market.
Since it's strawberry season, I focused on the beautiful red berries!
The strawberries we had for the demo really were amazing, thanks to The Bakers and other wonderful farmers at the market. They are so different from what you can find in most grocery stores, so sweet and full of flavor!
The first recipe I made was a simple strawberry sauce, served over some pound cake I had baked the night before. I think it went over pretty well! Of course you could serve this over ice cream, or maybe even pancakes.
Quick Strawberry Sauce
- 2 quarts fresh strawberries, hulled and quartered
- 1/2 cup sugar
- 1 tablespoon cornstarch
- juice of 1/2 a lemon
Combine ingredients in a medium saucepan over medium-low heat. Stir gently until sugar dissolves and strawberries begin to soften, about 10 minutes. Remove from heat, cool.
The second was a strawberry and arugula salad. I added in a handful of chopped cilantro and tossed with a honey vinaigrette. It was very tasty! You can use any salad green, but I really like the peppery taste of arugula with the sweetness of the berries.
Strawberry and Arugula Salad
- 4 pints fresh strawberries, hulled and quartered
- 1 bunch arugula (or other salad greens), sliced into thin strips
- champagne vinegar
- olive oil
- mild honey
- salt and pepper
For dressing, whisk together 1/4 cup vinegar and 1/4 olive oil, along with 3-4 tablespoons honey, and a sprinkle of salt and pepper. Add more honey, salt, and/or pepper to taste.
In a large bowl, toss together the strawberries and arugula. Pour dressing over the salad and toss together. Serve immediately.
And since strawberries are in abundance right now, be sure to check out this recipe for strawberry rhubarb crumble. Enjoy these delicious berries while you can!