One of my absolute favorite parts of living in the Central San Joaquin Valley is being in the heart of our country’s fruit bowl. I don’t live on a farm but our city is surrounded by them. I was driving down the street the other day and I started dancing in my seat when I saw my favorite strawberry stand was open.
You haven’t really tasted strawberries until you sink your teeth into one of these ginormous lovelies. Don’t even try to eat these in one bite. They are too big and juicy (and especially fabulous dipped in dark chocolate!)
Am I making you drool?
Well, I’m drooling now. I grew up in the big city of Chicago and then lived in Washington, D.C. and Phoenix. Let’s just say that I always got my yummy veggies from a grocery store or a tiny urban garden my mama planted each summer. It wasn’t until I moved to Fresno that I really appreciated the experience of picking fresh fruit straight from the field or the farmer’s market the day it was picked.
Through the years, I’ve come to adore strawberry season. One year, I even headed out to a farm to pick strawberries with my mama-friends. If you are local in the Fresno-Clovis area, here’s a list of the stands open this year.
The following grilled chicken recipe with strawberry salsa sings “Spring” to me whenever I make it. We love to grill up asparagus or eggplant to serve as a side. You can also substitute grilled fish instead of the grilled chicken. Choose a mild fish like mahi mahi or even salmon because the salsa flavors are already bright. You might consider adding this recipe to your Easter Sunday meal!
Marinade Ingredients:
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon chives
1/2 teaspoon sea salt
2 cloves garlic, minced
1 tablespoon olive oil
4 boneless chicken breasts
Directions:
1. Combine all marinade ingredients. Coat chicken breasts.
2. Refrigerate approximately 30 minutes.
3. Meanwhile, make salsa.
Salsa Ingredients:
3 tablespoons red onion, minced
2 cups strawberries, sliced
2 tablespoons wine (I used chardonnay.)
2 tablespoons balsamic vinegar
1 teaspoon chives, chopped
1 teaspoon mint, chopped
Directions:
1. Chop ingredients and combine.
2. Refrigerate salsa until needed.
3. Grill chicken breasts. Grill approximately 5 minutes at a time on each side for about 15 minutes.
4. Top with cold strawberry salsa and serve.
Serves: 4-6
Side Dish Suggestions: Grilled asparagus, cooked quinoa
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