It's time for my most favorite fruit to have it's official moment in the sun! I LOVE strawberries, y'all. These tasty beauties are high in antioxidants, and contain the superfood goodness of fiber, magnesium, potassium, folate and an extra dose of vitamin C. 

One of my most favorite fun fruit facts (the lamest sentence ever?) is that strawberries have less sugar, less calories, less carbs and HIGHER vitamin C levels than the same serving size of bananas. As a person who despises bananas, this makes me feel oddly smug. 

Take that, bogarting bananas.

Here's a delicious strawberry-balsamic dressing you should definitely try during the height of s-berry season:

1 cup fresh strawberries, hulled
3 tbsp. balsamic vinegar
1/2 cup of EVOO
1/2 tsp honey
1/2 tsp Dijon mustard
1 Tbsp fresh thyme or basil leaves
Salt + fresh pepper to taste

Blend all of the ingredients, minus S+P, in a high speed blender until smooth. Give it a taste, then add S+P to your taste.

Enjoy!

It is quite possible that this brekkie idea is/was only appealing to me, but hopefully you'll still give the main ingredient (pea burgers!) a try.

B tells me that my general rule of breakfast is this: If it will taste good with a fried egg on top, it's breakfast.

He is not incorrect.

The other week I woke up more hungry than usual, and was quite pleased with what I managed to create from random kitchen bits + pieces; A leftover pea burger on top of a hummus smeared rice cake, with a fried egg to affirm its breakfast status.

Here's the scoop on the burgers:

• 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed (i.e. just nuke those babies)
• Salt + pepper
• 1/2 cup canned chickpeas, rinsed and drained
• 1/2 small onion, finely chopped (we like red onion for the bite)
• 2 tablespoons fresh flat-leaf parsley, chopped (or dried, because you're more likely to already have them at home)
• 1 large egg, whisked
• 1/2 cup breadcrumbs 
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons of greek yogurt (or mayo, or veganaise, depending on your diet)

Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)

In a food processor, pulse peas and chickpeas until coarsely chopped. Stir in onion, parsley, egg, bread crumbs, yogurt. Season with salt + pepper. Form into 4 patties, each about 3/4 inch thick.

Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.

Top with anything you like! Avocado, cucumber slices, greens, etc. 

Mangia Tutti,

​Trish