Newspaper Column » Don't be a chicken - try something new

Don't be a chicken - try something new

by Linda Hoffman

This column appeared in The Coloradoan on March 4, 2009.

California strawberries have been appearing in the produce section recently, many of them organic and offered at a price close to that of conventional berries.

When practical, opt for the organic. If not, buy the Driscoll berries, as farmer friends tell me their product is lower in pesticide residues than other conventionally raised strawberries. And while strawberry desserts are luscious, don't overlook their value in a savory dish.

Toss ripe strawberries with mixed greens, crumbled feta cheese, chopped walnuts or pecans and thin slices of red onion. Drizzle the salad with balsamic vinaigrette. Or combine toasted almonds with butter lettuce, bias-sliced green onions, a handful each of strawberries and raspberries, plus snipped fresh dill and mint leaves.

Slices of ripe red berries arranged with crisp cucumber slices make a pretty presentation with fresh mint or basil and served with raspberry vinaigrette. Adding fresh berries to a green salad appeals to our kids, helping them learn to eat salads and that fruits aren't just for dessert. Success is more likely if you lightly sweeten a fruity vinaigrette with a ½ teaspoon Agave nectar or honey.

All berries are a source of minerals, vitamin C and carotenoids. They also are rich in ellagic acid, an antioxidant that protects against carcinogens. Strawberries in particular are high in ellagic acid. It apparently works in a variety of ways, inhibiting and blocking carcinogen activation and preventing the mutation of the DNA in our cells when exposed to carcinogens. So add berries to breakfast smoothies or slice them to make a warm syrup for french toast. Heat sliced berries with 1 tablespoon butter, a pinch of sea salt, 1 teaspoon sugar, a squeeze of fresh orange or lime juice, 1 teaspoon vanilla and a dash of cinnamon.

Serving a dish that is just a little different keeps us engaged with our food instead of simply satisfying hunger. When all we do is satisfy hunger, we are very likely to make poor choices. Try this recipe for a puffy Dutch Baby pancake for breakfast this week. It's delicious and is portable.

Dutch Baby Pancake

Serves: 3-4

Ingredients

3 tablespoons butter
3 large eggs
½ cup milk
½ teaspoon vanilla
½ cup all purpose flour
2 tablespoons sugar
1/8 teaspoon salt

Instructions

Melt butter in a 10-inch ovenproof skillet over medium heat. Remove from heat. Whirl the eggs in a blender until light and pale. Blend in milk, vanilla, flour, salt and sugar and pour the batter into the skillet. Bake in a 425-degree oven until pancake is puffed and lightly browned, about 15-20 minutes. Slice into wedges and serve immediately, sprinkled with powdered sugar and fresh raspberries, strawberries, peaches or blackberries. You can eat it like a slice of pizza or get carried away and eat it with a knife and fork.

Bon appétit!