Strawberry Lemon Dressing
This vinaigrette will be tasteless unless made with ripe strawberries. It looks a lovely deep pinky red color. If you find the dressing a little tart, add a sugar in small amounts until you get the taste you like. I serve it with grilled, sliced chicken over arugula with slices of cucumber and a few strawberries also cut into slices – great for a summer lunch outside (maybe accompanied by a chilled Rose wine).
8 oz ripe strawberries
1/2 tbsp. freshly squeezed lemon juice
1 tbsp. extra virgin olive oil
Salt and freshly ground pepper
Puree the strawberries in a food processor, then add lemon juice, olive oil and salt and pepper.
Strawberry and Rhubarb Compote (4)
Over the years I have seen many recipes using this blend of fruits – pies, cobblers, crumbles and more. As it is the height of the strawberry season in Florida, I thought I would make a strawberry rhubarb compote – only use ripe strawberries that really taste like a strawberry. Instead of using sugar, say between 1/4 and 1/2 cup, I used 2 tbsp. organic blue agave (www.wholesomesweeteners.com) . The result was very good. The two fruits complement each other well.
If you wanted to make it and top it with meringue (see Eton Mess Recipe) in individual ramekins, I would use the juice of half an orange instead of a whole orange and then the mixture would be firmer or you could just keep reducing the original recipe.
Just had a thought – could be made into a puree and it could be drizzled over fruit or fruit salad. I am going to drizzle it over sliced pears, I think.
3/4 pound rhubarb – rinsed and cut into 1″ pieces
Juice and pulp of 1 large orange
3/4 pound ripe strawberries – rinsed and cut in half or quarters, depending on size of strawberries
2 tbsp. agave syrup
Place rhubarb, orange juice and pulp in a saucepan and cook for 5 minutes until rhubarb is soft.
Add strawberries and cook for a further 5 minutes.
Add 2 tbsp. agave syrup and cook for a further 5 minutes.