JOIN US AND TRY NEW FOODS EVERY TUESDAY.
Pack a Punch Paella
Food of the Week: Peas
Fiori di Zucca with Chili, Lemon & Mint
Food of the Week: Squash Blossoms
Food of the Week: Eggplant
Kohlrabi with Thyme Infused Olive Oil
Food of the Week: Kohlrabi
Caesar Salad with Homemade Croutons
Netholi Fry/ Fried Anchovies
food of the week
by Nicole at Confectionalism
(Sweet jams and sauces with cheese like Brie are a family fav at our house. Nicole at Confectionalism brings us a perfect summer sauce...)
3 cups hulled, ripened strawberries
⅓ cup sugar
1 tsp balsamic vinegar
3 Tbsp water
½ tsp lemon zest
½ tsp vanilla
1 tsp cornstarch
2 Tbsp cold water
Place hulled strawberries, sugar, vinegar, 3 Tbsp water, and lemon zest in a medium sauce pot over medium-high heat. Bring to a boil.
Boil for 17 minutes, stirring occasionally with a wooden spoon and mashing on back of spoon.
Whisk together cornstarch and cold water. After strawberries have cooked for 15 min, whisk in cornstarch slurry and simmer for 1 additional minute.
Stir in vanilla extract.
Cool, and serve
FOOD IS AN ADVENTURE