I’m not sure what I’m more excited about… summer, strawberries or both!! I guess it doesn’t really matter because for me, summer and strawberries go hand in hand. Here in NJ, I’m surrounded by farms that sell the sweetest, juiciest strawberries you can find.
I thought I’d do something a bit different and create a sweet but savory salsa for a snack with tortilla chips or as a topping over meat, fish, rice or beans. I use apple cider vinegar to give the salsa an extra fruity (plus a healthy) kick!
My mind is being flooded with recipe ideas, all from the inspiration that comes from such small red beauties. Truth be told, these dreamy pictures are the end result of a few frantic hours spent in the kitchen recipe testing, wrestling with camera straps and tripods and food particles dangling from every square inch of my kitchen counter, all while my two little dogs are trying to decide if they should continue to bark at the UPS guy or stand vigilantly by my feet so as not to miss one tiny scrap of food that may fall to the floor. And then of course, the pressure is on, with minutes left to clean up before it’s time to grab the kids from school. It’s not pretty folks, it is definitely not pretty. But, the end result was this deliciously healthy meal so full of color and flavor I couldn’t wait to share it with you all!
I’m looking forward to bringing you some really wonderful recipes this summer, all showcasing fresh local produce! I hope you’ll stay tuned and spread the word about my blog. Enjoy!
- 1 cup ripe red strawberries roughly sliced
- ½ red pepper chopped
- 2 beefsteak tomatoes seeded and chopped
- 1 scallion (green and white parts) sliced
- ½ serrano pepper (more or less depending on how much heat you want)
- 1 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil + 1 tbsp for shrimp
- ¼ tsp kosher salt
- 1 cup quinoa
- 1 lb. deviened large shrimp
- handful of chopped fresh parsley
- For salsa, combine all ingredients (from strawberries to salt) in a bowl.
- Allow flavors to marinate 30 min or more before serving with chips or on top of meat, fish, beans or rice.
- In meantime, cook quinoa according to package instructions.
- Toss shrimp with a dash of salt and pepper and 1 tbsp olive oil.
- Grill on med high heat for 2-3 min per side.
- Serve over quinoa and top with a few spoonfuls of salsa and parsley.