This is the fourth and last recipe in a series of meals that I put together using a minimum number of ingredients. I know you might consider pasta and strawberries to be an odd mix but if you look around google you’ll see that folks have been using these two ingredients quite often and they seem to be very popular.
My friend, Michelle, over at Healthy Recipe Ecstasy, made an amazing Strawberry Pasta with Pecorino last summer and I couldn’t believe how delicious it was! So be adventurous and start mixing these delicious berries with pasta!
I promised to introduce you to shiso and here it is! I saw this at Barrie Hill Farms and had to take out my phone and google it before I took it home just to be sure I knew I could do something with it. It’s such a lovely looking plant that I knew it would make a great addition to any number of meals.
Shiso is an easy to grow herb in the mint family and is planted in the spring and harvested in the summer and fall. Originally from Japan, it was brought to North America in the late 1800’s and has since naturalized and grows wild in pastures in many southeastern states.
Shiso has two varieties – green leaved and red leaved – and can be used in many diverse ways. Why not try:
- Toss the leaves in a pot of green tea
- Use the green leaf to serve up wasabi with sushi
- In scrambled eggs
- Whole leaves can be used with shrimp dishes
- Red leaves can be used with pickled plums or eggplant
- Julienne the leaves and scatter on salads
- Used to make pesto (my next dish!)
It’s uses are only limited by your imagination!
This salad has just a few ingredients so the shiso is perfect with it’s powerful flavor. For the readers who do a lot of gardening, you might want to try this next spring because it’s very easy to grow and you’ll love experimenting with it.
You know I love my crunch so some toasted sunflower seeds were a perfect addition. I think walnuts would be great as well.
Here’s the links to the 3 other dishes that I made with the same ingredients. Adding different fresh herbs and veggies can open up your options and save you money at the same time. If you’ve got some tips to stretch your grocery dollars, I’d love it if you’d share them with us. Cheers!
- 2 cups strawberries, hulled and quartered
- 8 ounces whole wheat pasta. Cooked, rinsed and cooled.
- 8 ounces goat cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup shisho, slivered
- 1/4 cup toasted sunflower seeds
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh squeezed lemon juice
- Combine first 6 ingredients, tossing gently.
- Combine dressing ingredients, drizzle over salad and mix until ingredients are coated. Serve.