Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

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Strawberries are often associated with desserts and smoothies, and as Strawberry Shortcake might say, “They’re berry berry delicious.” Strawberries are the food pick for the month, and KRCC’s Aaron Retka spoke with Sara Foster of “I Dig the Garden” in Colorado Springs and chef Brent Beavers of Liberty Heights, who whipped up his Summer Sencha Salad.

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Click below for the recipe for Chef Brent Beavers’ Sencha Salad and for a recipe from the Colorado Department of Agriculture for a Strawberry Banana Soy Smoothie.

Summer Sencha Salad Dressing
Chef Brent Beavers, Liberty Heights

1/2 cup cider vinegar
2 cups olive oil
1 tbs fresh garlic
1 tbs dry mustard powder
3/4 cup of Colorado wild flower honey
1/8 cup of diced red pepper
2 tbs of loose-leaf green tea
salt and pepper to taste

Place all ingredient in a bowl and emulsify with a burr-mixer. May also be done in a blender .

Serve over a salad of field greens and strawberries with some cotija cheese or brie and slivered almonds.

Recipe from the Colorado Department of Agriculture:

Strawberry Banana Soy Smoothie
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

Makes 4 Smoothies

1 Large Container Low Fat Vanilla Yogurt
1 Pint Strawberries, tops cut off and sliced
1 Cup Sliced Banana
1.5 Cups Vanilla Soy Milk
2 Tbsp. Agave Nectar
1/2 Tsp. Cinnamon

Place all ingredients into blender and pulse until well mixed. Serve in a chilled glass with sliced strawberry for garnish.

 

One Response to Mise en Place: Strawberries

  1. Jennifer says:

    GREAT Mis en Place! Wonderful to hear Sara and Brent on the radio- they really know their stuff! Thanks guys

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