The cookbook “Almost Vegetarian” by Diana Shaw (out of print and used copies are available for cheap on Amazon) has a recipe for a sweet strawberry risotto that I’ve made a few times, that uses fresh strawberries and strawberry yogurt as a flavor base. It’s delicious, a strawberry rice pudding, basically.
I’ve seen lemon risotto, apple risotto, etc. I’m told grape risotto is actually a traditional Tuscan dish and not some nouvelle cuisine abomination. I may try it sometime.
Quebec may be known for maple syrup and poutine, but perhaps soon strawberries can be added to the list. A varietal known as the Authentic Orleans strawberry appears to help reduce the risk of developing Type 2 diabetes.
The only drawback to this pie is how quickly it seemed to melt. Which isn’t that big of a drawback. Just means you have to eat it faster. I don’t think you’ll have any problem with that. Luckily its completely delicious!
Whether you plan to eat the whole carton out of hand (I can’t blame you!), or you have a stack of recipes at the ready to put them to use, the real key to making those berries hold up is storing them properly. Do you know the right way to store strawberries?
Strawberries are at their sweetest right now, going all the way through the summer. And while everybody knows how delicious they are in desserts, we’ve actually heard you can use them as a replacement for a tomato. I decided to try this out and see how well it worked.
I can’t take credit for this concept. That would go to Dave Woolley, a Denver-based culinary consultant (who, full disclosure, does work with California Strawberries). He said: try using strawberries in place of tomatoes in a veggie sandwich with goat cheese, in a Caprese-style salad, or in a salsa with seafood dishes.
No mention of spaghetti with strawberry sauce… How about a big ol’ slab of strawberry on a BLT or burger? You can also put them on pizza. They benefit from some balsamic reduction added post-bake. Slice like pepperoni.
An interesting idea for people who are allergic to tomatoes! I’m not, but a co-worker is. The article admits that this isn’t cost-effective.
Another tomato substitute is watermelon. It doesn’t have the acidity, but you can add lemon juice, balsamic vinegar, or what-have-you.