It’s strawberry season in the Midwest.
Strawberries hold the Emily-designated title of The Best
Thing You Can Buy at the Farmers’ Market, so when they’re in season, I freak
out a little bit. If you’ve never had locally grown strawberries but have lived
your entire life eating those freakishly large strawberries they sell at
grocery stories, I’m ordering you to go out and buy some local berries from
your closest farmers’ market or pick-your-own strawberry farm right now. YOUR
LIFE WILL CHANGE FOREVER.
Real strawberries are smaller, redder, softer, sweeter, and
much more delicious than those store-bought things. Yes, I will occasionally
weaken in the middle of winter and buy some Driscoll berries from the store,
but they really can’t compare to the Real Thing.
Because of this strawberry love, I’ve been cooking all
things strawberry for the past couple weeks. Some notable recipes include the
strawberry-Brie grilled cheese, strawberry salad with strawberry-poppy seed dressing, and,
obviously, the honey-whole-wheat strawberry shortcake. However, the meal that
takes the cake is undoubtedly the strawberry basil pizza I made for dinner last
night.
This delicious and fabulous invention includes four of the
six most delicious foods of all time: strawberries, fresh basil, cheese, and bread, if you count the crust. (The other two are chocolate and butter. I have my
priorities straight.)
This was my first time making a balsamic reduction glaze,
too, and it was pretty easy and incredibly delicious as a last-minute addition
to the pizza once it’s out of the oven.
Seriously… YUM.
If you want a quick, easy, and unbelievably delicious meal,
I would highly recommend the strawberry basil pizza. But hurry—strawberry
season doesn’t last forever!
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