Mom and I spent most of the afternoon picking, prepping and cooking. The first thing we churned out was this wonderful strawberry avocado salsa:
wouldn't you like a bite?
This was basically salsa with the tomatoes replaced by strawberries. It was so easy! Strawberries, avocado, red onion, garlic, cilantro, and lime juice and zest. The avocado added a nice creaminess to the whole deal and it was a lovely combination of tart and sweet. There's nothing like a fun variation on salsa. Plus, it's tricky because the strawberries look just like tomatoes. Go make it and trick someone. They'll love you for it.
Meanwhile, a pizza crust needed to be made up for this pizza my mom found a recipe for... strawberry goat cheese pizza. Obviously, goat cheese is not an option for me, so I made the cashew goat cheese from this past issue of Vegetarian Times. Normally, I'm not a huge fan of that magazine, but I picked it up specifically for the vegan cheese section. The cheese itself turned out pretty tasty. I'd say it was really awesome, if not for the fact that it was a greasy mess. It's dangerous to have in your fridge, guys. It's yummy (though not really spectacular), but for a one ounce serving... well, you probably don't even want to know how fatty it is. However, it's a nice treat and yummy and just fine in moderation. Anyway! Rant and review aside, look how freaking awesome my pizza crust turned out.
just call me papa jessica
I found this crust recipe in Mom's Moosewood New Classics cookbook. It was really simple and had a nice flavor and good texture. Now, time for toppings!
strawberry strawberry strawberry
The pizza was topped with dollops of the cashew cheese, sliced strawberries, spinach from Mom's garden, and pistachios. It was a good pizza, in theory, but Mom and I both thought something was missing. The original recipe called for arugula instead of spinach, which would probably add a much needed peppery aspect. Then, I rinsed the pistachios because the cheese I made was so salty, but that made them a little soggy instead of crunchy. Still, I enjoyed it, and when I had a slice for lunch the next day, I added more of the cashew cheese and it was truly delicious. Sometimes you just can't skimp on the awesomeness factor, even if it isn't that good for you.
prettiest pizza contest winner
We ate the pizza with some fresh picked asparagus from the yard, which we tragically overcooked until it was a complete mushy mess, but still the best tasting asparagus I've had all season. Oh, and daquiris. Strawberry, of course. And a salad all made from stuff from their garden.
spring garden bounty
Mom's radishes, green onions, and lettuce are all ready and roaring so far. Which is more than I can say for our own garden! If only there was direct sunlight on the porch. Sigh. Anyway, I enjoyed our lovely little salad of home grown veggies and greens.
For dessert, Mom whipped up these lovely little poppyseed shortcakes.
scones in disguise
They really were very scone-like. Not that I'm complaining. I love scones. Aren't they pretty though? Naturally, we piled them high with loads of sliced strawberries so I got to have strawberry shortcake after all (since I couldn't get any downtown this year at any of the sales).
...i didn't eat the ice cream.
Have you guys ever had Rice Dream Organic ice cream? It sucks. But the shortcakes were lovely with the strawberries and the perfect end to our meal and day!
In the morning, we took a break from strawberries and made blueberry pancakes.
Blueberry cornmeal pancakes from Veganomicon, to be exact. Because honestly, I think we were both strawberried out.