Strawberry and Mixed Green Salad

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It’s time for a confession. Until very recently (read: until we made this salad for the first time, about two weeks ago), we belonged to that group of people skeptical about using strawberries in savory dishes. We didn’t get it. We thought strawberries were ONLY meant for either eating as is or desserts and sweets of different kids. Boy, have we been missing out! The whole thing started when I stood with a giant bowl of greens and tomatoes in front of me, wanting something sweet to add to the mix. Normally, I would reach for e.g. dried currants or cranberries, but neither seemed appropriate for a summer salad. We had some leftover strawberries sitting in the fridge, and we simply decided to give it a try. It. Was. So. Good.

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Strawberry Parfait

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The very first dessert I ever made Mike (ending the very first meal I ever cooked him) didn’t look all that different from this one right here. Only back then, we weren’t quite as into eco-friendly cooking and staying local as we are now, so the strawberries were in fact no strawberries at all, but kiwi and mango from someplace far away. But the concept was about the same – layers of fresh fruit and yogurt (mixed with mascarpone that first time – I must have sensed Mike’s love for heavy cream early on) and topped with chopped dark chocolate.

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