Having a few sauce recipes under your belt is a great way to get a quick healthy meal put together on busy days. I really enjoy soy-based marinades and sauces because they are so versatile. On the night I made this recipe for dinner, I made a sauce to drizzle over the rice and veggies by stirring a little corn starch into the leftover marinade. The next day I added a teaspoon of the leftover teriyaki drizzle sauce to the juice of a small lime, and used it for dressing for a salad lunch. You could easily add other ingredients such as a little minced ginger or chili peppers, or change the proportions of some of the ingredients to suit your taste.
When I see fresh, ripe strawberries beginning to appear in my local market, it’s a sure sign that summer is just around the corner. We have a local star strawberry that’s so sweet and juicy, and there are only enough for a supply in Oregon – the Hood Strawberry grown by our local farmers. I picked up a couple of pints of ripe berries from New Seasons last week, and the depth and sweetness couldn’t be matched by the California berries I had bought the previous week at another market. The Hood berries had a wonderful aroma, and much deeper, richer flavor than the California berries, and they were extremely ripe, but not fuzzy. Here’s a recipe for enjoying our local strawberry harvest and helping to support our local farmers.