Okay, what else does one do with a fridge full of strawberries? I’m exploring that question. As promised, I have the first couple experiments with working strawberries into our meals. The first was yesterday’s brunch. After a morning of intense weeding, I made us Strawberry-Cream Cheese Stuffed French Toast. It was delectable! We made a couple changes, like adding cream cheese on both sides of the “sandwich” to help it stick together better, but this recipe was amazing. Definitely will be making this one again.
Tonight, we tried Grilled Steelhead Trout with Pineapple, Mango, and Strawberry Salsa. Another winner! We fudged the recipe for “Essence” because we didn’t have everything it called for, and we didn’t want to make it too spicy. However Chris combined the spices, they worked, and the salsa helped cool down the heat of the fish. (Chris was also especially proud of his grill marks on the fish, so I’ll give you a picture with and without the salsa.) The salsa was pretty awesome, if I do say so myself. I’ll have to see what else I can use it on, because I’m definitely a fan. And all of this was complemented with a salad of fresh butterhead lettuce…from our own garden!