Makes: 4 to 6 servings
Time: 15 minutes
In the original How to Cook Everything, I featured these strawberries as a peppery, slightly sweet compote in the fruit chapter. In Italy, where balsamic vinegar originated, strawberries with balsamic are served as a dessert. But the combination is equally fantastic in a savory salad. Recipe from How to Cook Everything Vegetarian.
3 cups strawberries, hulled and halved or quartered
1 tablespoon balsamic vinegar, or more to taste
Freshly ground black pepper
4 cups arugula leaves
1 tablespoon extra virgin olive oil
1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.
2, Add the arugula, sprinkle with salt, and toss again. Drizzle with olive oil and toss gently one last time. Taste, adjust the seasoning, and serve.
Balsamic Strawberries with Arugula and Goat Cheese. Before the final toss in Step 2, crumble 4 ounces of goat cheese over the salad.
By Clotilde Hryshko
In the 1991 movie Raise the Red Lantern, the character played by Gong Li was wife #4 to a lord of a powerful family in 1920’s China. The wives all ate together and they knew each other’s status partially based on the food served. Gong Li’s character always desired spinach and tofu. The movie stuck and replayed in my head for many reasons but her continual requests for this dish became my fixation.
Many years later at the end of a rainy June market we had lots of spinach left. I wasn’t in the mood to freeze it and took the opportunity to finally come up with my version of “spinach and tofu”. I crumbled tofu with scallions in a skillet and cooked them until the water had evaporated. The spinach I steamed in batches and when cool squeezed out any excess water. I added the chopped spinach to the tofu, salting to taste. From there I used this as my filling for egg rolls. It became one of my favorite dinners to make for Father’s Day. I take no credit for how well the tofu and spinach work together. Nor is there any claim to authenticity. I serve the egg rolls with a sesame-chili paste, sometimes adding peanuts. Continue reading
By Edward Schneider
Not only was a favorite grower/vendor – Maxwell’s Farm, from Warren County, New Jersey – back at our local farmers’ market for the first time since last year, but they had brought strawberries with them. So had another vendor, but Jackie and I could smell Maxwell’s berries from yards away. We bought two quarts. Were these May strawberries as good as the ones we’ll get a little later in the season? Of course not. But they gave us a little thrill.
Rinsed, immediately drained, and hulled, they served two purposes: that day’s dessert (about a third of them, lightly sprinkled with sugar and eaten with cream) and future desserts, in the form of a quick, liquidy kind of jam that Jackie tells me Russians call varenye. Continue reading