Okay, I’ll let you in on one of my food pet peeves.
Why do food magazines taunt me by profiling strawberries and providing strawberry recipes in March? Do they really think it’s proper for all of us to go out and make strawberry dishes for Easter?
Since cooking magazines aren’t going to change their editorial schedules for us Pacific Northwest residents, I will just grumble, clip the recipes and wait until the end of May when they start showing up at the Yakima Farmers Market.
But really, there’s little to grumble about once you get your hand on some fresh strawberries. My go-to source this summer has been Aichele Farms, a family farm in Hermiston, Ore., about two hours southeast of me. What is great about them is when you buy a half flat (six cups), they’ll throw in an extra two cups for good measure, so I end up having enough strawberries for the entire week! I’ve used them in smoothies, salads and a whole range of dishes.
I will give Cooking Light credit, despite deceiving me by having strawberry recipes way too early, I do enjoy this strawberry soup. And it’s perfect for lazy summer days as its super simple to make — the most difficult thing is the 2-hour wait in the fridge. And, of course, the champagne gives it a nice bubbly kick.
from the Cooking Light Cookbook
5 cups of strawberries, quartered (or if they’re small, leave them whole)
1/4 cup sugar
1/8 tsp salt
1 cup champagne or sparkling wine
- Mix the strawberries, sugar and salt.
- Puree the mixture in a blender
- Refrigerate the mixture for 2 hours (overnight is fine, too)
- Mix in the champagne
This post is part of this month’s #LetsLunch, where a group of food bloggers get together and post a receipe around a different theme. This month’s theme is cold entrees.
Here are some other great recipes from fellow #LetsLunch-ers:
Cheryl’s Spicy Sichuan Sesame Noodles at A Tiger in the Kitchen.
Charles’ Cold Olive Oil Poached Chicken, Potato and Watercress Salad with Buttermilk Tarragon Dressing at The Taste of Oregon.
Charissa’s Smoked Salmon BLT with Dill-Horseradish Aioli at Zest Bakery.
Danielle’s Couscous with Cilantro Pesto & Halloumi at Beyond the Plate
Eleanor’s Cold Noodles with Hoisin Pork, Spicy Shrimp and Stir-fried Vegetables at Be A Wok Star.
Linda’s Gazpacho Rolls at Free Range Cookies.
Lisa’s Byron Sprout Salad with Chargrilled Chicken at Monday Morning Cooking Club.
Maria’s Croque Monsieur with Cheese Bechamel at Maria’s Good Things.
Rebecca’s Rack of Lamb with Mustard and Rosemary at GrongarBlog.
Rashda’s Gazpacho with an Indian Twist at Hot Curries & Cold Beer.
Victor’s Seafood Napoleon at The Taste of Oregon.
If you want to join us send us a message with the #LetsLunch hashtag on Twitter.