All you need is about 2 pounds (1 kg) larger fresh strawberries, 8 ounce package (250 grams) cream cheese (softened), 4 tablespoons powdered sugar (depending on how sweet you want the filling), 1 teaspoon vanilla extract and about 1 ounce (30 grams) graham cracker (or butter cookie) crumbs.
*2 tablespoons each: oil (sunflower, safflower, or non-virgin olive), apple cider vinegar, and organic sugar
*1 tablespoon each: sesame seeds, tamari (or shoyu or soy sauce), and orange juice
*½ tablespoon poppy seeds
*⅛ teaspoon paprika
*One 5 oz. bag of baby spinach, organic and pre-washed
*1 pint strawberries, trimmed and thinly sliced
*½ cup sliced almonds, toasted
salt and pepper
Carme uses dried strawberries drizzled with a little vinaigrette (olive oil, balsamic vinegar, basil leaves) and enlivened with a grinding of fresh pepper as an accompaniment for prawns.
Janet’s Note: Seems strange to use salt and pepper with strawberries, although if you’re going to use the chef’s suggestion of adding vinaigrette, it would probably taste great. I’m going to try this with sugar and see how that works.