Before I get to my love for all things strawberry, I wanted to introduce you to a restaurant I recently ate at that I highly recommend. It’s called Girasol and it is located in Studio City. I read an article about the chef of Girasol, CJ Jacobson, and it caught my attention because he interned at Noma. Noma is located in Copenhagen and is considered by many to be the best restaurant in the world. Their philosophy is that of fresh, locally foraged food and Chef CJ has brought that sensibility back to Los Angeles, often featuring food he has found in the Angeles National Forest on the menu. And that is just cool. Try the Octopus Salad or the Whole Fried Red Snapper – you will thank me, I promise!
Now. Back to strawberries.
In case you are unaware, it is STRAWBERRY SEASON!! There are copious amounts of strawberries at all the Farmers Markets and sometimes my strawberry-lovin’ eyes cause me to buy way more than I can eat. So I roast them. Yep. Roasted strawberries. I’m telling you, if you have never tasted a roasted strawberry, prepare to have your world rocked. They are, quite simply, the BOMB. So good and so easy to make.
STEP 1: Buy strawberries. Organic please! Those puppies are like sponges and just soak in any pesticides sprayed on them. And those chemicals aren’t meant to be ingested by humans. Just ask the workers who spray them about all the protective gear they wear when doing so.
STEP 2: Go home. Turn the oven to 350 F. Wash the berries and quarter them.
STEP 3: Mix them with two teaspoons of coconut oil. Now, if you’re like me and really don’t like everything tasting like the tropics, I suggest using this kind:
You can put these on oatmeal, on your morning yogurt, or just grab a spoon and start eating. They are divine!