The sweetness of strawberries are enough to make us come back for more, but what about putting a savory spin on them?!
That’s what Eat Drink Indy’s Jolene Ketzenberger is up to in our kitchen today! Check out her recipe for Spaghetti with Strawberries, Tomatoes & Balsamic; and Strawberry Salsa.
Unusual… but “berry” good!
Skip the sweetness and try these savory strawberry dishes
Spaghetti with Strawberries, Tomatoes and Balsamic Serves 4 to 6
1 tablespoon grape seed oil or olive oil
1 1/2 cups (approximately 1 pint) fresh strawberries, large berries quartered, small ones halved or left whole
2 tablespoons good-quality balsamic vinegar
2 cups peeled whole San Marzano tomatoes or 28-ounce can
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound good-quality spaghetti
Pasta water (see cook’s note below)
Add the oil and strawberries to a 10-inch skillet; cook over medium heat for just a few minutes until tender and sides of berries become translucent.
Bring a large pot of salted water to a boil.
Stir the vinegar into the strawberries and simmer until reduced by half (sauce will appear syrupy). By hand, squeeze and break up the tomatoes directly into the skillet. Add the salt and pepper and stir to combine. Reduce heat to low.
Add spaghetti to the boiling water and cook according to the package directions. Use tongs to remove the spaghetti from the pot and place it directly into the skillet. (Cook’s note: Or drain the pasta, reserving 1 to 2 tablespoons of the cooking water, then add pasta and water to the sauce.) Stir to coat the spaghetti with the sauce. Serve immediately.
Adapted from Pasta Sfoglia by Ron and Colleen Suhanosky
Strawberry Mango Salsa
Makes 3 cups
1 1/2 cups diced, stemmed strawberries
1/2 cup diced mango
1/2 cup diced bell pepper
1/2 cup diced red onion
Roughly chopped cilantro to taste
2 tablespoons lime juice
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons tequila (optional)
In a large bowl, combine all ingredients and stir together gently with rubber spatula or wooden spoon. Refrigerate, covered, up to 8 hours. Serve with chips or as an accompaniment to grilled salmon and shrimp, as well as baked chicken and pork chops.
Adapted from www.calstrawberry.com
Strawberry and Black Pepper Scones Makes 8
2 cups all-purpose flour
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 1/2 teaspoons coarsely ground black pepper
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped strawberries
1 egg, beaten
Sugar for sprinkling
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or grease well.
In a large bowl, whisk together the flour, sugar, baking powder, pepper, baking soda and salt.
With clean, dry hands, work the butter into the dry ingredients, rubbing between your fingers until the butter is incorporated and the mixture resembles coarse meal.
Add the sour cream and vanilla extract, stirring until the mixture hangs together (use hands, if necessary, to knead dough together). Mix in chopped berries. Dough may appear pink but will lighten as it bakes.
Turn the dough out onto a well-floured work surface and knead gently a few times. Pat dough into an 8-inch round. Using a large floured knife, cut dough into 8 wedges.
Place the scones on prepared baking sheet. Brush tops with beaten egg and sprinkle with sugar. Bake for 20 to 25 minutes or until golden brown. Cool slightly and serve.
Adapted from herbsspices.about.com
For more yummy recipes, visit www.eatdrinkindy.com.