Welcome to austinagrodolce … My family and I garden with more intention and enthusiasm than allocated budget or overall design plan. It shows. Wildlife populations don't seem to notice our lack of cohesive design, they just like the native plants here. It seems by growing local we've thrown out a welcome mat. Occasionally, we're surprised at who (and what) shows up.
Thursday, June 7, 2012
Or at least most of the recipes I am willing to tackle this time of the year are.
Easy, I mean.
Case in point? This Strawberry Balsamic Dressing recipe from the Whole Foods recipe website.
Caveat: I rarely shop at WF, but I do check their site for recipes using seasonal ingredients now and again. I have a local market I frequent for emergency supplies and do all the rest of my food shopping at Wheatsville Co-op.
Because, that's why.
The recipe calls for:
2/3 cups sliced fresh organic strawberries
1/4 cup balsamic vinegar
1/2 shallot, chopped
2 teaspoons fresh thyme leaves
1 1/4 teaspoons Dijon mustard (I used whole grain)
1/4 teaspoon ground black pepper
Combine all the ingredients plus 1/4 cup water in a blender and blend until very smooth.
Makes about 1 cup / Serves 8
Store in the refrigerator if not using promptly.
The dressing is a cinch to make. I'm not sure you need to get too invested in chopping your berries or shallot half since the blender will be doing plenty of that on your behalf.
The dressing's flavor is predominantly thyme, though I imagine that might vary according to how fresh your thyme leaves are. I picked my thyme sprigs right before making the dressing. The final flavor balance will also reflect how ripe your strawberries are. I used berries from the store, which means they were not nearly as sweet or juicy as home grown. Still, delicious over all.
I put together a quick lunch salad of arugula and romaine, sprinkled with more sliced berries, crumbled goat cheese, toasted pecans and a little bit of left over grilled chicken. See how pretty? It tasted every bit as good as it looked. (Did I lean over and not-so-daintily nibble a bite off the top while marching back into the house with my lunch after I snapped this shot? Perhaps.....)
UPDATE: After a couple of days in the refrigerator my dressing got a little thick. I simply stirred it well and it was fine to use. I'd even say the flavors were a bit better blended after having hung around together for a while.