Today I’m really excited to have a recipe from the very newly released Super Natural Every Day cookbook by Heidi Swanson, author of 101cookbooks blog. When we asked her which recipe from the book was her favorite, she chose Roasted Strawberries.. The first strawberries are showing up in markets now so hopefully this gives you time to plan for peak season! For a savory recipe from Heidi click here, or other strawberry (vegan!) recipes, visit our archives. To learn more about Heidi’s book and have a chance to win a copy, stay tuned later today! -Kristina
About Heidi: Heidi Swanson takes pictures, writes cookbooks, and loves to travel. She maintains a recipe journal at 101cookbooks.com where she cooks with natural foods and shares inspiration from her San Francisco kitchen. Her latest cookbook, Super Natural Every Day, was published by Ten Speed Press this April.
CLICK HERE for the full recipe after the jump!
8 ounces / 225 g small to medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
1 tablespoon port wine
A few drops balsamic vinegar
Preheat the oven to 350F / 180C with a rack in the middle of the oven.
It is important to use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.
Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.
makes about 1/2 cup / 5 oz / 140 g
Reprinted with permission from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Heidi Swanson © 2011
Why Heidi chose this recipe:
I included a recipe for Roasted Strawberries in the back of the book. It’s the kind of thing that has become a quiet staple in my house when strawberries are in season, so I’m looking forward to the next few months of berries at the market. They are so simple, and the booze and balsamic spike makes them just a tad unexpected and special. I slather the strawberries on the Rye Biscuits and Millet Muffins from the book – but they’re good on toast, ice cream, sandwiches, over goat cheese….I like things like that – flexible, easily adaptable.