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
Grilled Chicken Tacos – strawberry pico de gallo
DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER
Strawberry and Rhubarb Gazpacho
SPAGHETTI WITH STRAWBERRY MARINARA
Serves 6
INGREDIENTS
PROCEDURE
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
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.
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