Breakfast, Lunch & Dinner

     After posting all the benefits of consuming strawberries yesterday I sliced up an extra one to add to my bowl of fresh fruit for breakfast this morning.  Strawberries are really a healthy and versatile fruit.  They can be prepared in any number of ways and enjoyed any time of the day.  Not only are they a great topping for cereal and waffles, they are also an integral part of the standard peanut butter and jelly sandwich at lunch.  They are practically indispensable in baking.  You have led a deprived existence if you have never savored a homemade strawberry rhubarb pie for dessert after an evening meal.

     But perhaps my favorite use of fresh strawberries is in a summer salad.  Here is the recipe for you to try:

Strawberry & Arugula Salad

 

3 Tbsp each: white wine vinegar & EVOO

handful fresh chives

1 Tbsp each: Dijon mustard & honey

salt & freshly ground pepper to taste

1 lb fresh strawberries, quartered

5 oz arugula (1 bag)

1/4 cup crumbled goat cheese

 

     Puree vinegar, EVOO, chives, Dijon & honey in a food processor; season with salt and pepper.  Toss strawberries and arugula in a large bowl with the vinaigrette (Vinny Garette!); top with goat cheese and serve immediately.