June in the Ocean State is synonymous with strawberry season. One of the sweetest summer traditions is a trip to a berry patch. From mid-June to early July, some Rhode Island farms offer pick-your-own strawberries, allowing guests to stroll through fragrant fields bursting with vibrant, mouthwatering treats. Bring home your pickings for all kinds of recipes, from cobblers to cocktails. Strawberries are a versatile fruit that can be used in more obvious sweet contexts but also added to savory entrees. Here’s just a couple of culinary delights starring these red jewels of summer.
• 3-4 chicken breasts
• 2 cups of balsamic vinegar
• 1-2 Tbsp olive oil
• 1 clove minced garlic
• ½ tsp sea salt
• ½ tsp pepper
• A pint of chopped strawberries
• 1 cup chopped basil
• Balsamic glaze
• Cooked rice or lettuce
1. Marinate chicken in balsamic vinegar with garlic for 1 hour.
2. Warm oil in a pan and cook chicken for 3-5 minutes per side, until golden brown and cooked thoroughly.
3. While chicken is cooking, chop strawberries and basil.
4. Once finished cooking, place chicken on a bed of lettuce or rice. Spoon chopped basil and strawberries on top.
5. Add a drizzle of balsamic glaze to add a little sweetness, and enjoy!
Use in cocktails, lemonade, iced tea,
or drizzle it on fruit.
• 2 cups of strawberries
• 1 cup of sugar
• 1 cup of water
• 1/4 cup of basil
Heat ingredients on low in a saucepan. Let cool. A batch of simple syrup can be refrigerated for 4 weeks.
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