These past few weeks have been a whirlwind. It has been so nice to have this dressing already prepared for simple meals…thank you former self for doing that! Broths, dressings, dips, soaked rice, and sprouted beans are some of my favorite things to make weekly so that meal creations are simple during my busy weeks. Cooking (and life) can be so much easier with a little bit of forethought.
This weekend I was doing a little fridge inventory and noticed my strawberries had been neglected in a lonely corner of our fridge. Yes, I had forgotten about them. So, I figured I’d roast them. Sarah got me into roasting strawberries this past fall. She would toast up some bread, slather on our moon ghee, and top it off with her roasted strawberries.
I must say this recipe is decadent. I paired it with a massaged kale salad, raw goat feta, and toasted sunflower seeds. I think the earthy tastes of the salad really complemented the sweetness of the dressing. I savored each bite and felt like a queen devouring this salad in my red lawn chair.
1 cup of strawberries
½ cup of olive oil
¼ cup of balsamic vinegar
3 large pinches of cardamom powder
1 pinch of fine sea salt
1 spoonful of honey
Heat the oven for 400 degrees. Slice the strawberries and lay them on a sheet of parchment paper. Place them in the oven to cook for 15-20 minutes.
Put all the ingredients in the blender except the balsamic vinegar, slowly add that in while blending on low. This will give the dressing a creamy feel.
Enjoy the euphoric smells and share it in a meal with your neighbors!
Makes about 1 cup of dressing.