What Strawberry Season Means for All of Us
Strawberries in the heights of springtime are pure bliss. Just the bright, zingy, juicy punch we need to combat the sun and heat. Strawberries pair really well with poultry, and this time of year, that means grilled chicken. Try placing a skewer of olive oil-coated strawberries and purple onion next to chicken breast on the grill. You’ll get sweet, smoky berries that will compliment it with a splash of balsamic and sea salt.
Strawberries also pair beautifully with fresh herbs like basil, rosemary, mint, and tarragon. Try a spring salad with fresh herbs, pickled red onion, field greens, walnuts, and tangy goat cheese. Throw chopped strawberries right into your salads, or puree them directly into salad dressing for a pop of pink color and berry flavor.
Of course dessert and breakfast cannot be forgotten (and so often the lines between them can be decadently blurred). Whether served whole on top of pancakes or as a garnish for tarts, pies, or crème brulee, or melted into a coulis to top ice cream or waffles, fresh strawberries will signal to your diners that summer is here to stay and here to eat.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.