Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 4 servings
3 tablespoons Grade B maple syrup
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
2 cups strawberries, hulled
2 teaspoons very thinly sliced fresh basil
Preheat the oven to 250 F. Line a rimmed baking sheet with parchment paper.
Put the maple syrup, olive oil, salt, and a few grinds of pepper in a large bowl and whisk to combine. Add the strawberries and stir gently until the strawberries are well coated.
Spread the strawberries on the lined baking sheet ina single layer. Save any leftover juices to drizzle over the strawberries, or to slurp with great enjoyment! Bake for about 90 minutes, until the strawberries are about half their original size, stirring and redistributing them halfway through the baking time. Let cool for 5 minutes, then transfer the berries and any remaining juices to a bowl. Gently stir in the basil, then let sit for 5 minutes for the flavors to meld. Serve warm or at room temperature.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson,Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)