Strawberry season is in full swing in Hamburg, although it had a late start due to the late "summer weather" (I'm still waiting...). The positive news is that means the strawberries should be going strong through August -- at least according to the man I spoke with at the strawberry hut.
Europe does a great job of offering seasonal foods. Everyone gets excited for "Spargel season" (white asparagas) and then everyone goes crazy for the strawberries. And then come pumpkins. You can't beat the freshness, quality, and prices.
And what complements strawberries? Why, prosecco, of course! This is a great combination for summer picnics. Sadly, there have few, in any, such occasions so far in 2013. So, I had to bring the picnic inside.
I invited some of my girlfriends over for a Strawberries & Prosecco evening. Yes, I like themed evenings. We enjoyed a moderate two bottles of prosecco for the four of us and splurged on the "good" chocoloate -- you know, the kind you always admire at the store but never buy for yourself.
We also ravished the chocolate-covered strawberries and curiously tried the reduced-balsamic covered stawberries with ground pepper. It's a real thing. I've had it with peaches before and it was amazing. My version ended up more as a carmelized balsamico instead of real reduced vinegar. It was eaten, but not by me.
My highlight of the evening was our main course. I wanted to serve a salad -- something healthy to balance our drinking and chocolates. I thought something with chicken, feta, almonds, and a strawberry dressing might be nice. So I googled just that. I came upon this recipe and I can't wait to make it again.
Despite that I love rules and following directions, I rarely follow recipes. But I mostly did in this case. The dressing is made from strawberries, olive oil, fresh lemon juice, and honey. It tastes like summer. It's fresh and sweet, but not too sweet.
Since I didn't want to force ingredients on anyone, I left the spinach, lettuce, and green onions dry in a large bowl with separate bowls for the almonds, crumbled feta, and strawberry dressing. I seasoned some chicken breasts with nearly every spice in my collection and baked it in my new mini oven (it works better than the real oven) for 30 minutes. I should really bake chicken in the oven more often. It tastes so much better and proves much better for presentation.
We devoured dinner.
Thankfully, I had set a small bit aside so I could reproduce the salad for my lunch -- sans chicken. And since I forgot to take a photo last night, here's my lunch version. Apparently, I now do food-styling on my lunch break in addition to blogging.
| No filters, no color editing! (recipe) |



