What do ya do when you have two people and two pounds of perfect strawberries?  You get creative and eat them.  That’s what ya do!

And that’s what I did tonight.

I bought the strawberries yesterday and they went on last nights salad.  They made a guest appearance tonight as well – along with a strawberry walnut (and garlic!) dressing.

The salad itself was mixed greens with a bit of grilled flank steak, a slice of triple cream brie, strawberries, blackberries, raspberries, and a hard-cooked egg.

Strawberry Walnut Dressing

  • 1 cup sliced strawberries
  • 1/2 cup walnuts
  • 1 clove garlic
  • 3 tbsp balsamic vinegar
  • 1/2 cup grapeseed (or other neutral) oil
  • salt and pepper, to taste

In blender, puree strawberries, walnuts, garlic clove, and balsamic vinegar.

With machine running, slowly add oil.  Blend until thick.

Add S&P to taste, if desired.

And then we had to have dessert!

Zabaione with Strawberries!

I don’t think I’ve made zabaione since I worked at Hugo’s at the Hyatt Lake Tahoe.  That was circa 1977. The recipe hasn’t changed in all those years.  Actually, the recipe hasn’t changed for a few centuries.  It is traditionally made with marsala, but any sweet wine will do.  You can even make a whiskey zabaione.  I had one of those a few years back and it was pretty good.


  • 2 egg yolks
  • 2 tbsp sugar
  • 1/4 cup marsala

Mix the egg yolks, sugar, and marsala in a heat-proof bowl.  Place the bowl over barely simmering water and whisk continually for 8 minutes.  You want to get at least triple volume.

Remove from heat and continue to whisk for another 30 seconds or so.

Serve warm over strawberries.

You need a good arm for this, but it is so worth the effort!