June is the time of year to get fresh, locally grown strawberries in New York State. They are so delicious and sweet, especially after a long, cold winter. Spring greens and asparagus are also available at roadside stands and farmers markets. So if you want a spring treat, dig into your freezer, pull out a packet of venison chops or steaks, marinate them in a teriyaki sauce, grill them to a perfect medium rare, and serve them alongside a salad of spring greens and asparagus with a strawberry balsamic dressing. Eat outside and enjoy.
Strawberry Balsamic Vinaigrette Dressing
1 cup strawberries, washed and stems removed (hulled)
1 tsp. local honey
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Pinch of salt
Pinch of fresh black pepper
1-2 fresh basil leaves
1 glove of garlic
To maximize flavor of the strawberries, place on a foil lined baking sheet with sides turned up to catch any juices and bake them in a 400 degree preheated oven until caramelized (optional step). Place all ingredients in a blender or use an immersion blender and blend until smooth and emulsified. Keep refrigerated until ready to use. Use within a few days or freeze to use later.
Makes 4 to 8 servings, depending on application