June Café Festival: Strawberry (With a Recipe)

 

By Great Performances

This month we’re celebrating strawberries. Strawberries are currently at their peak and when fully ripe they maintain the perfect balance of acidity and sweetness. In addition to their delicious flavor, they are also packed with nutritious benefits such as lowering blood pressure, increasing eye health and boosting your immune system.

Enjoy our favorite strawberry dishes at our venues and be sure to try our recipe below.


Celebrate the strawberry at our Cafés

June 16-22

MAE MAE CAFé

BABY SPINACH SALAD

shaved fennel, strawberries, toasted pecans, lemon vinaigrette

©chip klose

The Café at wave hill

STRAWBERRY-JALAPEÑO-GINGER LEMONADE

tequila, brown sugar, lemon juice, mint

©amanda gentile

GARDEN COURT CAFÉ AT ASIA SOCIETY

STRAWBERRY YOGURT MOUSSE

strawberry sauce

©amanda gentile

THE ROTH BAR AT HAUSER AND WIRTH

STRAWBERRY SHORTCAKE

©liz neumark


 
 

Spaghetti with Strawberry Marinara

Serves 6

 

Ingredients

  • 12 oz dry pasta

  • 2 tbsp olive oil

  • 1 small red onion peeled, halved and thinly sliced

  • 1 tsp chipotle flakes

  • 1 lb ripe strawberries, cleaned and hulled

  • 1 12-oz can chopped plum tomatoes

  • 1 cup basil leaves, thinly sliced, divided

  • 2 cups whole milk ricotta

  • Freshly ground black pepper

  • Salt

Procedure

  • Prepare the marinara: In a large sauce pot, heat olive oil. Add red onion and chili flakes and cook for five minutes. Add strawberries and chopped tomatoes and stir over medium flame. As strawberries soften, crush with the back of spoon. Reduce heat.

  • Prepare the pasta: Bring a large pot of water to boil and salt heavily, then add the pasta. Stir well to prevent the pasta from sticking together. Cook until pasta is not quite al dente.

  • Add one cup of pasta water to prepared marinara. Drain pasta then add pasta to marinara. Cover and cook until al dente. Season with salt and pepper. Add ½ cup of basil leaves and toss.

  • To serve, divide the pasta between 6 warmed pasta bowls. Garnish each with a dollop of ricotta, freshly ground black pepper and the remaining basil.