Sometimes the best foods can be really simple, as long as you’re starting with fresh, quality ingredients. Strawberry season started this week in North Carolina, and I picked a gallon bucket of beautiful, ripe, warm strawberries right out of the strawberry patch. This isn’t really a recipe – but with strawberries this good, I don’t need anything fancy. A scoop of french vanilla ice cream topped with the berries is pretty perfect, all by itself!
Or perhaps this strawberry-mango smoothie that I made for a quick dinner. Fresh strawberries and the salvageable remains of an overripe mango – blended with milk, vanilla ice cream, 3 ice cubes, a splash of rum, drops of vanilla extract, and a Tbsp. of sugar. Delicious!
I also made a lovely roasted beet dish, inspired by a Food Network magazine I was perusing recently. Peel the fresh beets and cut them into cubes, then toss with olive oil, salt and pepper. Roast the beets in a single layer at 400F, stirring occasionally, until they are tender, sizzling, and aromatic. Just before serving (warm or cold), sprinkle with crumbled feta cheese. If you don’t think you like beets, try them this way – they just might change your mind!