Aakash, Nate and I drove up to Sonoma to celebrate Nate’s birthday with wine tasting and a peanut butter sandwich picnic. It was overcast and windy, very like New York this time of year. My favorite part (I drove) was buying beautiful purple heads of garlic and the sweetest fresh strawberries from a roadside stand in front of the berry fields and across the road from a vineyard.
Roasting strawberries is a great way to preserve the flavor of fresh spring strawberries for longer than two days – or to save some already sad-looking berries. Roasting them with olive oil, a bit of maple syrup, and a generous spoonful of balsamic gives these a jammy, tangy flavor that goes great with the creamy avocado and a bit of spiciness from freshly ground black pepper and a pinch of red pepper flakes.
Erm, yeah. Once a day, at this point. I know everyone loves kale, and kale salad in particular is pedestrian at this point, but I don’t care – this is a combination of some of my favorite flavors and I think you need it.