Thursday, April 7, 2011


I'm trying to find some creative ways to get more fruit in my diet. I grabbed some strawberries at Tri-County market this week. They were organic from Driscoll's in Watsonville, CA. It's only April but if the sweetness of these berries are just a hint of what's to come this year then we are in for a great berry eatin' summer.

I made this quick, savory, sweet, and creamy snack. I had it for lunch but I could see myself having one of these for breakfast too.

First you marinate the strawberries in some balsamic vinegar (use a good one) and add a pinch of salt and sugar.

Let the strawberries sit while you toast an English muffin. Smear some cream cheese on the toasted muffin, top with the strawberries and then sprinkle some chopped basil on top. Serve, and eat before the marinade makes the muffins soggy (which shouldn't be a problem unless you are trying to take a picture of it).

                                                      STRAWBERRY BASIL SNACK

2 English muffins, toasted
8-10 sliced or chopped strawberries
2 TBSP. fresh basil, chopped
2 TBSP. balsamic vinegar
Pinch of salt
Pinch of pepper
4 oz. cream cheese

Chop off the stems of the strawberries and cut them into slices or chop them. Mix them with the balsamic vinegar and a pinch of salt and sugar.

Toast or broil your English muffins. Spread some cream cheese on each muffing half, top with some strawberries and sprinkle some basil on top.

That's it!

Recipe from

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