The month of May means Strawberry Time in Middle Tennessee, and this year, it also means the Return of the Cicadas. There seems to be an abundance of both.
Already, our farmers market tables are laden with baskets of just-picked red beauties. My friends at Fresh Harvest Co-op are promising a gracious-plenty yield.
The birds around my house have been in frenzy mode since the curious red-eyed creatures emerged (just yesterday!) from their thirteen year slumber. My backyard is host to this crazy dance in flight. Cicadas buzz into their first light of day. Bold Robins and Grackles swoop through, opalescent insect wings hanging from their beaks. Intruder-wary gold finches flit back and forth from feeder and plum tree.
It’s also been unseasonably hot. Ninety degrees! Loathe to turn on the air conditioning, and also my oven, I was seeking a summertime “no cook” meal for dinner.
We have been gobbling up local strawberries by the quart–in smoothies and salads, over cereal, with yogurt, layered on shortcakes and just plain. You gotta enjoy them while they’re here!
Today, I wanted to use them in something savory.
I’ve made various fruit-based salsas–with peach, mango, or the different melons. But never strawberries. Sweet and red, they accept peppery heat nicely. I had the right ingredients on hand to make a salsa, so why not with strawberries?
I also had a fat, ripe avocado waiting to be used.
Not too long ago, I tasted a memorable guacamole at a restaurant. Served in a little mason jar, it was a chunky, piquant batch laced with goat cheese and pistachios. Something about those two unexpected ingredients made the dip compelling, addictive. And worth recreating.
It didn’t take long to chop, squeeze, splash and stir a bowl of each. I’ve given the recipes for both below, and hasten to add that the nature of salsa and guacamole relies on the unforeseen fire of serranos or jalapenos, and personal taste. Some people love the fresh grassiness of cilantro; others find it soapy and despicable. Some people relish a garlic bite; others prefer more lime.
Start with the strawberries and make it your own. Same with the guacamole—just be sure to put in the goat cheese and pistachios. You’ll like these new takes on old favorites.
You could serve them in separate bowls, with a basket of blue corn chips, and make your friends happy with such tasty snacking. I could also imagine both enlivening some fish tacos.
Or, do what I did on this August-in-May evening, and turn them into a cool, no-cook dinner. I layered them on a fluffy bed of salad greens. Bill and I would dine on this, settle in and watch the backyard ballet.
PISTACHIO-GOAT CHEESE GUACAMOLE
1 large ripe Avocado, cut into large pieces
1 Serrano Pepper, finely chopped
2-3 T. minced Red Onion
2 T. chopped Cilantro
Juice of 1/2 Lime
1/4 cup Toasted Pistachios
1/4 cup crumbled or small dice Goat Cheese Feta
Place all of the ingredients into a mixing bowl and fold so that the avocado breaks down and becomes well seasoned by the other ingredients, while still remaining somewhat chunky.
Taste for salt, citrus, heat, and adjust.
1 pint fresh Strawberries, washed and capped
Cracked Black Pepper
2 Green Onions, chopped
1 T. minced Serrano Pepper (or more)
2 T. chopped Cilantro
1 T. Balsamic Vinegar
1 t. Honey (optional)
Coarsely chop the strawberries and put into a mixing bowl. Season with cracked black pepper. Add onions, serrano, and cilantro. Splash with balsamic vinegar and stir. Allow this to sit—the strawberries’ juices will come out and meld with the other ingredients.
LAYERED SALAD ASSEMBLY
Start with a Bed of fresh lettuces, mixed with cilantro
Place a mound of guacamole (about three-fourths of your batch)in the center, and slightly spread
Top with Strawberry Salsa, (reserving 1/4 of the batch.)
Garnish with chopped pistachios and feta crumbles.
Serve with blue corn chips, or eat with a fork!