The strawberries will never end.
The day after Meredith made the second strawberry pie, I had assumed the strawberries were gone. I should never assume.
There they were: two more containers of strawberries in the back of the fridge - and they were going to spoil if we didn't use them soon. I decided to puree the rest of them and find some uses for it. Some of the puree was mixed in with banana for Jeremy's desserts (and promptly frozen in ice cube trays).
The rest was turned into a salad dressing. I don't often eat fruity salad dressings, so one of the bottles made it to our neighbours, who have also benefited from the other spoils of the strawberry windfall.
And this is really, truly, the end of Strawberrypalooza. There ain't no more.
Strawberry Balsamic Vinaigrette
- 2 cups strawberries
- 3/4 cup olive oil
- 6 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoon dried tarragon
- 1 teaspoon honey
- Combine all ingredients in a blender or food processor.
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